Valorization of berry by-products and waste based on a circular bioeconomy scheme: generation of prototypes and their biological and functional characterization

Abstract

Mexico is a global leader in berry production; however, the industry faces significant challenges in managing the considerable waste generated throughout the production chain. Large amounts of skins, pulp, and seeds, known as berry bagasse, remain underutilized. These residues are often discarded without treatment, resulting in the loss of valuable phytochemicals. Consequently, the development of effective strategies for the valorization of berry by-products is urgently required. Recent studies indicate that berry bagasse retains substantial levels of sugars, phenolic compounds, and other bioactive molecules, making it a promising source of functional ingredients. Comprehensive analyses of strawberry, raspberry, blueberry, and blackberry by-products have identified a wide variety of phenolic compounds, with blackberry bagasse exhibiting particularly strong antimicrobial activity. Moreover, several probiotic strains, including Lacticaseibacillus rhamnosus GG and Lentilactobacillus kefiri BIOTEC014, can utilize strawberry and blueberry bagasses as carbon sources. Solid-state fermentation (SSF) has also emerged as an innovative strategy to improve the bioactivity of blueberry residues. SSF with Aspergillus niger ATCC 6275 and Rhizopus oryzae BIOTEC018 significantly increases the release of bound phenolics, enhancing the antioxidant and anti-inflammatory potential of the resulting extracts. This approach enables the generation of metabolites with notable biological benefits and offers valuable opportunities for nutraceutical and biofortified food applications. The incorporation of berry by-products into dairy matrices further demonstrates their industrial potential. Blueberry bagasse powder and syrup have been successfully integrated into synbiotic Petit Suisse cheese, increasing fiber content, improving antioxidant capacity, and maintaining probiotic viability during storage. Sensory evaluations show high consumer acceptance, particularly in formulations combining both syrup and bagasse. Likewise, frozen dairy snacks enriched with blueberry bagasse and probiotics exhibit high nutritional quality, increased dietary fiber, strong antioxidant activity, and excellent probiotic stability during freezing and digestion. These products also receive strong consumer approval, reinforcing the feasibility of using berry residues to develop functional and sustainable foods. Overall, the valorization of berry by-products represents a sustainable strategy to reduce waste while generating high-value functional ingredients and innovative food products.