Sustainable Waste Management in the Production of Medicinal and Aromatic Plants—A Systematic Review

Abstract

Without a Sustainable Waste Management (SWM) system, the growing demand for Medicinal and Aromatic Plants (MAPs) can also lead to a considerable increase in the waste generated by the industry. Since MAP residues have a notable potential to be valorised, the implementation of Circular Economy (CE) solutions can play a central role in converting waste into economic opportunities, while fostering a sustainable planet. CE helps to mitigate environmental and social risks caused by the accumulation of biomass by turning waste into valuable products. A systematic review was conducted, aiming to identify potential applications for the valorisation of MAP residues under a sustainable approach. A total number of 47 studies were analysed, providing a novel compilation of possibilities for decision makers in the MAP industry to develop new products for crop management or new businesses in food, cosmetic, pharmaceutical, chemical, paper, or building industries. Researchers in this field have focused more on the industrial value of MAP residues than on the empirical assessment of environmental and economic benefits. Further investigation should be undertaken to present empirical applications and to develop a decision support system to assess the sustainable performance of valorisation options.

Physicochemical Characteristics, Antioxidant Properties, Aroma Profile, and Sensory Qualities of Value-Added Wheat Breads Fortified with Post-Distillation Solid Wastes of Aromatic Plants

“…By-products originating from distillation of MAPs are recognized as being rich in phytochemicals with antioxidant capacity suitable for use as flours or for isolation of phytochemicals to be used in a multitude of applications [4,[12][13][14][15]. Valorization of the agrifood industry by-products represents a strategy toward a more sustainable economy [4] that also offers new business opportunities [16]. In a study on the use of waste material from Lavandula angustifolia and Melissa officinalis distillation process to supplement wheat flour for bread production [17], the authors reported that the addition of only 5% residues tripled the amount of total dietary fiber, quadrupled the polyphenols and flavonoids and increased the shelf life against fungal or bacterial spoilage of the bread by 96 h. It seems that even post-distillation by-products from oregano and rosemary plants have antibacterial and antioxidant properties [18].…”

Exploring Plant Extracts as a Novel Frontier in Antimicrobial Innovation: Plant Extracts and Antimicrobials

“…Future research should delve deeper into understanding the intricacies of microbial pathogenicity and other infectious diseases in order to refine our arsenal against these evolving threats [ 11 ]. Moreover, exploring sustainable practices for the large-scale production and dissemination of these plant-derived antimicrobials is a pathway that merits dedicated attention [ 12 ].…”