Food Processing Waste in Vietnam: Utilization and Prospects in Food Industry for Sustainability Development

Abstract

Vietnam is a country that produces a variety of agricultural products, including vegetables, tubers, fruits, and processed products. Along with the increase in population, the demand for consumers also increases, and the by-products of farming are increasing and being discharged into the environment. This is one of the critical research issues that need to be solved to ensure sustainability in agriculture. This review summarized recent studies on familiar sources of by-products in Vietnam, such as banana peels, citrus peels, dragon fruit skins, rice bran, and rice husks, and their potential in the food industry. Some solutions are also proposed to solve and turn this low-value raw material into a high-value product and serve a variety of products and consumers in the food industry. Especially after the COVID-19 pandemic, the by-products contain valuable and reusable biological resources. These compounds could be future applications to support improving the consumer's immune system and various health benefits. Processed and utilized by-products from food production could not only help increase incomes for farmers, especially in developing countries like Vietnam but also could aid in ensuring food security and sustainability in agricultural production.

Insights into Recent Updates on Factors and Technologies That Modulate the Glycemic Index of Rice and Its Products

“…For example, the carbohydrate content of seven rice varieties in India was about 72% [38]. "Cẩm" rice in Vietnam comprises about 80% of carbohydrate content [8,10]. The KDML105 and CN1 rice varieties in Thailand contained 73.76% and 71.44% of carbohydrate, respectively.…”

“…In South Asia, Southeast Asia, Africa, and Latin America, rice is farmed in a variety of agro-ecosystems. In addition, one of the most significant staple foods in the world is rice (Oryza sativa L.), which contains 60-80% starch depending on the variety [8]. It is a vital staple food and a good source of macronutrients, contributing to 14% of protein and 2% of fat [9,10].…”

Process of foam-mat drying of purple rice bran extract and evaluation of product properties

“…In the country of Vietnam, a diverse range of rice cultivars were planted and harvested on a yearly basis. According to Van Tai et al (2023), rice production in Vietnam generates a significant quantity of waste that has the potential to be transformed into value-added products. Rice bran is identified as one of the byproducts generated during the process of rice cultivation.…”

Effect of gum arabic concentrations on drying kinetics, anthocyanin degradation and product qualities of purple rice bran extract dried by foam-mat technique

“…The rice-producing industry in Vietnam produces a substantial amount of waste, which possesses the potential to be converted into goods that offer additional value. Rice bran is recognized as a byproduct that is produced as a result of the ricegrowing process (Van Tai et al, 2023). Rice bran contains rich nutrients and antioxidant compounds (Thuy et al, 2022a).…”