Evidence map›Paper›PMID 40724266›Full record

ReviewFoods (Basel, Switzerland)2025

The Road to Re-Use of Spice By-Products: Exploring Their Bioactive Compounds and Significance in Active Packaging.

Di Zhang, Efakor Beloved Ahlivia, Benjamin Bonsu Bruce, Xiaobo Zou, Maurizio Battino, Dragiša Savić, Jaroslav Katona, Lingqin Shen

Abstract readReview
In one paragraph

Review in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

3 citing papers in PubMed.

  1. Review
  2. Article
  3. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Di ZhangSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Efakor Beloved AhliviaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.ORCID 0009-0004-2125-1420
Benjamin Bonsu BruceSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Xiaobo ZouSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Maurizio BattinoJoint Laboratory on Food Science, Nutrition, and Intelligent Processing of Foods, Jiangsu University, Polytechnic University of Marche, Universidad Europea Del Atlantico, 60130 Ancona, Italy.ORCID 0000-0002-7250-1782
Dragiša SavićFaculty of Technology in Leskovac, University of Niš, 16000 Leskovac, Serbia.ORCID 0000-0002-2182-9948
Jaroslav KatonaFaculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia.ORCID 0000-0003-4593-0554
Lingqin ShenSchool of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang 212013, China.ORCID 0000-0001-8267-2959

Funding

National Key Research and Development Plan 2024YFE0117000Zhenjiang Science and Technology Plan GJ2024001
6 · The paper itself

Abstract

Spice by-products, often discarded as waste, represent an untapped resource for sustainable packaging solutions due to their unique, multifunctional, and bioactive profiles. Unlike typical plant residues, these materials retain diverse phytochemicals-including phenolics, polysaccharides, and other compounds, such as essential oils and vitamins-that exhibit controlled release antimicrobial and antioxidant effects with environmental responsiveness to pH, humidity, and temperature changes. Their distinctive advantage is in preserving volatile bioactives, demonstrating enzyme-inhibiting properties, and maintaining thermal stability during processing. This review encompasses a comprehensive characterization of phytochemicals, an assessment of the re-utilization pathway from waste to active materials, and an investigation of processing methods for transforming by-products into films, coatings, and nanoemulsions through green extraction and packaging film development technologies. It also involves the evaluation of their mechanical strength, barrier performance, controlled release mechanism behavior, and effectiveness of food preservation. Key findings demonstrate that ginger and onion residues significantly enhance antioxidant and antimicrobial properties due to high phenolic acid and sulfur-containing compound concentrations, while cinnamon and garlic waste effectively improve mechanical strength and barrier attributes owing to their dense fiber matrix and bioactive aldehyde content. However, re-using these residues faces challenges, including the long-term storage stability of certain bioactive compounds, mechanical durability during scale-up, natural variability that affects standardization, and cost competitiveness with conventional packaging. Innovative solutions, including encapsulation, nano-reinforcement strategies, intelligent polymeric systems, and agro-biorefinery approaches, show promise for overcoming these barriers. By utilizing these spice by-products, the packaging industry can advance toward a circular bio-economy, depending less on traditional plastics and promoting environmental sustainability in light of growing global population and urbanization trends.

Indexed as

active packagingbioactive compoundsbiodegradable packagingcircular bioeconomyextractionspice by-products

Identifiers

PMID40724266
PMCPMC12294413

What Socratic holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.