Table 3.

Platform chemicals and bioactive compounds produced from food waste biorefinery.

Feedstock	Bioprocess Type	Reactor Type/Conditions	Products	Yields	Reference
Orange peel waste	Ensiling + centrifugation	Freezing and thawing	Lactic acid	55 g/kg TS	[79]
Orange peel waste	Ensiling + centrifugation	Freezing and thawing	Acetic acid	26 g/kg TS	[79]
Grape stalk	Solvent extraction		Phenols	4.44 g/kg dry solid	[95]
Seed coat waste of red sword bean	Ultrasound treatment	400 W L/S ratio (29.3 mL/g) 500 °C, 18.4 min	Polyphenols	755.98 µmol Trolox/g	[96]
Mung seed waste	Ultrasound treatment	500 W L/S ratio 35:1 700 °C, 46.1 min	Polyphenols	178.28 µmol Trolox/g	[97]
Gac peel	Microwave assisted extraction	120 W, 25 min	Carotenoid and Antioxidant	262 mg/100 g and 716 µmol/L TE/100 g	[98]
Gac peel	Ultrasound assisted extraction	200 W, 80 min	Carotenoid and Antioxidant	268 mg/100 g and 820 µmol/L TE/100 g	[98]
Jackfruit peel	Ultrasound assisted extraction	500 W S/L ratio 1:15, pH 1.6 60 °C, 24 min	Pectin	Yield, 14.5%	[99]
Pastry and cake waste	Hydrolysis and fermentation	Lab-scale fermenter	Succinic acid (96–98% purity)	0.35–0.28 g/g of substrate	[100]
Tomato processing waste	Ultrasound assisted extraction	600 W 60 °C, 8.61 min	Pectin	Yield, 15.21%	[101]
Tomato processing waste	Ultrasound assisted + microwave extraction	(600 W 60 °C, 8.61 min) + (450 W 85.1 °C, 8 min)	Pectin	Yield, 18%	[101]
Tomato processing waste	Ultrasound assisted + Ohmic heating extraction	(450 W, 10 min) + (60 V, 5 min)	Pectin	Yield, 14.6%	[101]
Blueberries waste (Juice waste)	Pulsed electric field	Energy input, 10 kJ/kg	Anthocyanin	75%	[102]
Grape marc	Microwave assisted extraction	48% ethanol, 1.77 g extract, 10 min	Flavanols	1.21 mg GAE/mL	[103]