Main biopolymers derived from food by-products: a brief review




Biomaterial, Circular economy, Environmental management, Agro-industrial waste


The food industries daily produce large amounts of by-products from the processing of milk, meat, beer, wine, sugar cane, coffee, vegetables and fruits, among other products. The food by-products generated include husks, seeds, stems, roots, pomace, pulp residue and whey. The lack of sustainable management associated with the low incentives to use these by-products through current legislation, encourages the disposal of these materials in sanitary landfills. However, studies point to great potential in the development of biomaterials using by-products as a source of raw material, instigating the academic and industrial environment in the search for new materials of a sustainable nature, enabling an increase in revenue, in addition to reducing possible polluting agents. Therefore, this review aims to highlight the aptitude of food by-products in the formulation of biomaterials.


Download data is not yet available.



How to Cite

Justino, H. de F. M. ., Cunha, J. S., Martins, C. C. N., & Leite Júnior, B. R. de C. (2022). Main biopolymers derived from food by-products: a brief review. The Journal of Engineering and Exact Sciences, 8(7), 14711–01e.



General Articles

Most read articles by the same author(s)