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Valorization of food by-products for bio-based hydrogel development: a circular approach on bromelain encapsulation case study

2025-01-01Artigo de revisão Acesso aberto
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datacite.subject.sdg09:Indústria, Inovação e Infraestruturas
datacite.subject.sdg12:Produção e Consumo Sustentáveis
dc.contributor.authorVilas-Boas, Ana Martins
dc.contributor.authorCampos, Débora A.
dc.contributor.authorPintado, Maria Manuela
dc.date.accessioned2026-05-13T16:29:41Z
dc.date.available2026-05-13T16:29:41Z
dc.date.issued2025-01-01
dc.description.abstractFood by-product valorization is rapidly gaining importance as a sustainable strategy for designing bio-based hydrogels. This review adopts bromelain, a proteolytic enzyme from pineapple side-streams, as a central case study, offering a targeted perspective rarely explored in the literature. Through a comparative analysis of natural hydrogel matrices derived from food waste, we assess how gelation mechanisms, enzyme–matrix compatibility and barrier properties impact bromelain’s stability, bioactivity and release performance. This work integrates insights with translation-oriented considerations, including scalability, techno-economic and life-cycle assessment, regulatory compliance and supply-chain readiness. By mapping bromelain encapsulation strategies onto a circular bioeconomy framework, we demonstrate how food-waste-derived hydrogels can simultaneously advance enzyme delivery technologies and promote zero-waste solutions. The findings highlight both the opportunities and the critical gaps, particularly in reproducibility, regulatory alignment and industrial scale-up. Bromelain case studies further underline the enzyme’s growing interest for drug delivery, wound healing and nutraceutical applications, clarifying when waste-derived hydrogels outperform conventional systems. This review delivers a unique contribution by merging scientific advances with a practical decision framework, offering guidance on selecting matrices and crosslinkers tailored to bromelain’s activity profile, positioning food-waste-based hydrogels not merely as experimental materials but as credible, future-ready platforms for nutraceutical and biomedical innovation.eng
dc.identifier.doi10.1080/87559129.2025.2575906
dc.identifier.eid105019802881
dc.identifier.other8656225e-ed62-4c74-a16f-3868ab281ec9
dc.identifier.urihttp://hdl.handle.net/10400.14/57712
dc.identifier.wos001599953200001
dc.language.isoeng
dc.peerreviewedyes
dc.publisherTaylor and Francis Ltd.
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectBromelaineng
dc.subjectCircular economyeng
dc.subjectFood by-productseng
dc.subjectFood wasteeng
dc.subjectHydrogelseng
dc.titleValorization of food by-products for bio-based hydrogel development: a circular approach on bromelain encapsulation case study
dc.typereview article
dspace.entity.typePublication
oaire.citation.endPage3610
oaire.citation.issue9
oaire.citation.startPage3589
oaire.citation.volume41
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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