This review presents the advances in polymeric materials achieved by extrusion and injection molding from lignocellulosic agroindustrial biomass. Biomass, which is derived from agricultural and industrial waste, is a renewable and abundant feedstock that contains mainly cellulose, hemicellulose, and lignin. To improve the properties and functions of polymeric materials, cellulose is subjected to a variety of modifications. The most common modifications are surface modification, grafting, chemical procedures, and molecule chemical grafting. Injection molding and extrusion technologies are crucial in shaping and manufacturing polymer composites, with precise control over the process and material selection. Furthermore, injection molding involves four phases: plasticization, injection, cooling, and ejection, with a focus on energy efficiency. Fundamental aspects of an injection molding machine, such as the motor, hopper, heating units, nozzle, and clamping unit, are discussed. Extrusion technology, commonly used as a preliminary step to injection molding, presents challenges regarding fiber reinforcement and stress accumulation, while lignin-based polymeric materials are challenging due to their hydrophobicity. The diverse applications of these biodegradable materials include automotive industries, construction, food packaging, and various consumer goods. Polymeric materials are positioned to offer even bigger contributions to sustainable and eco-friendly solutions in the future, as research and development continues.

In order to obtain a highly nutritious extrudate, a combination of pseudocereals, vegetable protein, and banana flour, a fruit with high sensory acceptability, was used. The objective of the research was to produce a multi-component extrudate (ME) based on cañihua and quinoa with the addition of pea protein isolate and banana flour. The response variables evaluated were composition, expansion, hydration, colour, and hardness properties, as well as the microscopy and sensory characteristics of the flakes produced. These flakes were compared with three commercial extrudates, commercial quinoa-based extrudate (QE), commercial corn-based extrudate (CE), and commercial wheat-based extrudate (WE), which had similar characteristics. The ME showed a higher protein content compared to commercial extrudates (13.60%), and it had significant amounts of lipids, fibre, and ash. The expansion of the ME was like commercial quinoa but significantly lower than the CE and the WE in terms of expansion (p < 0.05). Regarding the absorption and solubility indices of the ME, these indicated that it had lower starch fragmentation compared to the commercial CE and WE. In addition, the instrumental hardness of the ME was higher than the commercial ones due to the complex nature of the product. Through scanning electron microscopy (SEM), it was observed that the ME showed some remaining extrusion-resistant starch granules from quinoa and cañihua with the presence of protein bodies. Finally, the flash profile described the ME as having a pronounced flavour, higher hardness, and lower sweetness, and the free sorting task allowed it to be differentiated from commercial extrudates based on its natural appearance and chocolate flavour.

Applications of formulations that incorporate emulsified oils offer interesting prospects for producing foods with better characteristics that are in line with the new trends in healthy eating and the new regulations on nutritional claims. This review defines and classifies the types of emulsions according to their drop size, formulation and analyzes the latest research related to the application of emulsions in the food industry. It presents valuable information on the use of micro, nano and macro emulsions for the preparation of meat, dairy and vegetable products as a potential alternative in the transport of bioactive compounds, reformulations with better lipid profiles and substitution ingredients of meat origin by ingredients of plant origin, obtaining foods with acceptable functional and sensory properties. New advances in the emulsion industry open up great possibilities in the delivery of health products, however, there are still limitations in the use of ingredients of plant origin in products formulated in considerable percentages with ingredients of animal origin. There are opportunities to improve the technology of food emulsion, the application at an industrial level is a step that is being taken little by little in congruence with the economic viability of the use of vegetable oils in the reformulation and the demand of current consumers for delivery of products with a clean label. It is suggested to study the economic feasibility of the industrial application of the use of single and double emulsion systems as a substitute ingredient for animal fats.

The use of agroindustrial byproducts (solids and liquids) with bioactive compounds has developed and grown remarkably. Existing methodologies and some new approaches developed through various research efforts have demonstrated their viability. The bioactive compounds commonly studied in research are phenolic compounds and carotenoids because of their potential as antioxidants and natural additives that can prolong the shelf life of certain foods. Meanwhile, conventional extraction methods are being replaced with green technologies, which offer reduced extraction time and are more environmentally friendly, among other advantages. In addition, protecting and preserving bioactive compounds from environmental conditions by applying microencapsulation and nanoencapsulation methods is crucial. These studies have shown that combining methods yields better results than using them individually. Therefore, it is recommended that unconventional methods and green technologies be integrated into future research. This approach will help determine whether acquiring them is profitable and feasible for the agroindustrial companies responsible for this waste. This review demonstrates the potential use of agricultural byproducts to obtain bioactive compounds (through combined extraction methods for improved efficiency) and incorporate them in different industries, such as food, cosmetics, and aquaculture, thereby creating a favorable socio-environmental impact by reducing soil and water pollution.