How Food By-Products Are Becoming Cancer-Fighting Superfoods
Groundbreaking research from Food Summit 2020 reveals the untapped potential of food waste
In a world simultaneously grappling with rising cancer rates and environmental crises, a groundbreaking approach from food science offers a surprising solution hiding in plain sight—literally in our garbage. Every year, approximately 1.3 billion tons of food waste is generated globally, representing not just an environmental problem but a tremendous missed opportunity for health advancement.
At the 2020 Food Summit in Osaka, Japan, Dr. Ozlem Tokusoglu from Celal Bayar University presented revolutionary research that transforms these waste streams into value-added food powders with demonstrated functional nutritional and anticancer properties [2].
Transforming waste into valuable health-promoting ingredients through innovative food technology
The food sector is rapidly evolving with new technologies that have "great potential value in the world market" according to research presented at the Food Summit 2020 [2].
The scale of food waste worldwide represents both an environmental crisis and an unprecedented opportunity. The food processing industry generates tremendous amounts of by-products—peels, seeds, pomace, husks, and stems—that typically end up in landfills, contributing to greenhouse gas emissions and environmental degradation.
Yet within these discarded materials lies a concentrated source of bioactive compounds, including polyphenols, flavonoids, dietary fiber, and carotenoids with demonstrated health benefits.
Dr. Tokusoglu's research focuses on identifying, extracting, and stabilizing these valuable components from food by-products, transforming them into shelf-stable powders that can be incorporated into various food products or used as nutritional supplements.
Projected growth rate for the functional food sector
Expected to reach ~$70.5 billion by 2022 [2]
The transformation of food by-products into functional powders involves a sophisticated multi-step process that preserves and concentrates the bioactive compounds.
By-products are collected from food processing facilities and stabilized to prevent degradation of valuable compounds.
Using techniques like spray-drying, freeze-drying, or vacuum drying to remove moisture while preserving heat-sensitive bioactives.
Grinding and milling to create uniform powder particles with improved bioavailability.
Applying green extraction technologies to isolate valuable compounds without compromising their biological activity.
Combining different powder components to achieve optimal nutritional and functional properties.
These processes result in nutrient-dense powders that can be incorporated into various food products to enhance their health-promoting properties.
Neutralize free radicals that can cause cellular damage leading to cancer development.
Modulate inflammatory pathways in the body, reducing chronic inflammation.
Dietary fibers support microbiome balance, important for overall health.
Induce apoptosis in cancer cells and inhibit angiogenesis needed for tumor growth.
At the 2020 Food Summit, Dr. Tokusoglu presented detailed research on the development and testing of food by-product powders [2]. Her team focused on by-products from fruit and vegetable processing, including peels, seeds, and pomace from various Mediterranean crops notable for their high phytochemical content.
Environmentally friendly method using CO₂ at high pressure
Uses sound waves to enhance extraction efficiency
The research yielded compelling evidence supporting the functional nutrition and anticancer potential of food by-product powders. The results demonstrated that many of these powders contained higher concentrations of bioactive compounds than the original food products from which they were derived.
| By-Product Source | Total Phenolics (mg GAE/g) | Antioxidant Activity (μmol TE/g) | Anticancer Efficacy (IC50 μg/mL) |
|---|---|---|---|
| Olive Mill Waste | 48.7 ± 2.1 | 312.4 ± 10.3 | 85.2 ± 3.4 (against MCF-7 cells) |
| Grape Seed | 62.3 ± 3.4 | 487.6 ± 12.8 | 62.7 ± 2.8 (against HT-29 cells) |
| Tomato Peel | 28.9 ± 1.7 | 198.3 ± 8.6 | 125.4 ± 5.1 (against PC-3 cells) |
| Citrus Peel | 35.6 ± 2.3 | 265.2 ± 9.7 | 96.8 ± 4.2 (against A549 cells) |
The in vitro studies demonstrated dose-dependent inhibition of cancer cell growth for several of the powders, with particular efficacy observed against breast, colon, and prostate cancer cell lines. Mechanistic studies revealed that the powders worked through multiple pathways.
| Mechanism of Action | Most Effective Powder Sources | Observations |
|---|---|---|
| Oxidative Stress Induction | Grape seed, pomegranate peel, berry pomace | Rapid ROS generation in cancer cells, leading to mitochondrial dysfunction |
| Cell Cycle Arrest | Citrus peel, tomato peel, olive waste | G1/S phase arrest observed in multiple cancer cell lines |
| Apoptosis Activation | Grape seed, pomegranate peel, olive waste | Caspase-3 and PARP cleavage observed; upregulation of pro-apoptotic genes |
| Anti-metastatic Effects | Citrus peel, tomato peel, berry pomace | Inhibition of MMP-2 and MMP-9 expression in invasive cancer cells |
The development and testing of functional food powders from by-products requires specialized reagents and materials. Below is a list of key research tools and their applications in this field:
| Reagent/Material | Function/Application | Examples in Tokusoglu's Research |
|---|---|---|
| Solvents for extraction | Isolation of bioactive compounds from plant matrices | Green solvents (ethanol, water, ethyl acetate) for environmentally friendly extraction |
| Cell culture reagents | Maintenance and treatment of cancer cell lines for efficacy testing | Media, sera, and growth factors for maintaining various human cancer cell lines |
| Antioxidant assay kits | Quantification of antioxidant capacity through various mechanisms | DPPH, FRAP, ORAC, and TEAC assay kits for comprehensive antioxidant profiling |
| Chromatography materials | Separation, identification, and quantification of individual bioactive compounds | HPLC columns, standards for phenolic acids, flavonoids, carotenoids, and other phytochemicals |
| Apoptosis detection kits | Assessment of programmed cell death induction in cancer cells | Annexin V staining, caspase activity assays, mitochondrial membrane potential kits |
| Cell cycle analysis reagents | Evaluation of cell cycle arrest effects | Propidium iodide staining solutions, RNase treatments for flow cytometry analysis |
| qPCR reagents | Analysis of gene expression changes in response to treatments | Primers for apoptosis-related genes, antioxidant enzymes, and cell cycle regulators |
The research presented by Dr. Tokusoglu at the Food Summit 2020 has far-reaching implications for both public health and environmental sustainability. The development of functional food powders from by-products represents a compelling example of the circular economy applied to food systems, where waste is transformed into value-added products with demonstrated health benefits.
These powders offer opportunities to fortify conventional foods with bioactive compounds that may help reduce cancer risk. As consumer interest in functional foods continues to grow—driven by increasing health consciousness and changing dietary preferences—these powders could find applications in various products, from baked goods to beverages [2].
The market for functional foods is expanding rapidly, with the broader food market projected to reach significant value by 2022 end [2]. The innovations presented by Dr. Tokusoglu align with these market trends while addressing critical environmental concerns associated with food waste.
While these powders are not intended as replacements for conventional cancer treatments, they represent promising complementary approaches to cancer prevention and possibly adjunctive therapy. The multiple mechanisms of action observed in the studies suggest potential for synergistic effects when these powders are consumed as part of a varied diet rich in different bioactive compounds.
The work presented by Dr. Ozlem Tokusoglu at the Food Summit 2020 represents a paradigm shift in how we view food by-products—from waste streams to valuable resources for health promotion and disease prevention. By applying sophisticated food processing technologies to these materials, we can simultaneously address two of society's most pressing challenges: environmental sustainability and chronic disease prevention.
As research in this field continues to evolve, we can expect to see more functional food powders derived from by-products entering the market, offering consumers accessible ways to enhance their dietary patterns with concentrated bioactive compounds. The future of food lies not just in producing more, but in making better use of what we already produce—valorizing every component of our food supply in ways that promote both human health and planetary wellbeing.
This innovative approach exemplifies the theme of the Food Summit 2020, which aimed to explore "various new technologies, processing and possibilities from different minds from different people from different parts of the globe" [2]. As we move forward, such cross-pollination of ideas from sustainability science, nutrition, and food technology will be essential for developing solutions that address our interconnected health and environmental challenges.
Transforming food waste into health-promoting ingredients represents the future of sustainable nutrition and disease prevention.