This review examines how the integration of circular bioeconomy principles with digital technologies can drive climate change mitigation, improve resource efficiency, and facilitate sustainable biorefinery development. This highlights the urgent need to transition away from fossil fuels and introduces the bio-circular economy as a regenerative model focused on biomass valorization, reuse, recycling, and biodegradability. This study compares linear, circular, and bio-circular approaches and analyzes key policy frameworks in Europe, Latin America, and Asia linked to several UN Sustainable Development Goals. A central focus is the role of digitalization, particularly artificial intelligence (AI), the Internet of Things (IoT), and blockchain. Examples include AI-based biomass yield prediction and biorefinery optimization, IoT-enabled real-time monitoring of material and energy flows, and blockchain technology for supply chain traceability and transparency. Applications in agricultural waste valorization, bioplastics, bioenergy, and nutraceutical extraction are also discussed in this review. Sustainability tools, such as automated life-cycle assessment (LCA) and Industry 4.0 integration, are outlined. Finally, future perspectives emphasize autonomous smart biorefineries, biotechnology–nanotechnology convergence, and international collaboration supported by open data platforms.

Currently, agroindustrial waste can be used to obtain bioactive compounds. The solid-state fermentation is an alternative for the valorization of these waste and to be able to release bioactive compounds that may be of interest to different industrial sectors. The aim of this study was to evaluate solid-state fermentation conditions using pineapple peel waste as the substrate with Aspergillus niger spp., to release bioactive compounds using a Plackett–Burman exploratory design. Temperature, humidity, inoculum, NaNO₃, MgSO₄, KCl, and KH₂PO₄ conditions in the fermentation process were evaluated. The antioxidant capacity was determined, and the main compounds of the fermentation extracts were identified. The results revealed that the Aspergillus niger HT3 strain reached a hydrolyzable tannin release of 10.00 mg/g, While Aspergillus niger Aa20 reached a condensed tannin release of 82.59 mg/g. The KH₂PO₄ affects the release of condensed tannins with A. niger Aa20, and MgSO₄ affects the release of hydrolyzable tannins with A. niger HT3. In addition, a positive antioxidant activity was demonstrated for the DPPH, ABTS, and FRAP technique. The main compounds in the fermented pineapple peel were 3-feruloylquinic acid, caffeic acid, lariciresinol, and 3-hydroxyphloretin 2′-O-xylosyl-glucoside, among others. The solid-state fermentation process is a biotechnological alternative for the release of bioactive compounds.

Black beans (Phaseolus vulgaris L.) are one of the most consumed legumes worldwide. Black beans are rich in proteins, vitamins, minerals, and polyphenolic compounds. The present study aims to valorize black beans for the extraction of polyphenolic compounds using solid-state fermentation (SSF) from Aspergillus niger GH1. A physicochemical analysis of black beans was performed. Fermentation kinetics was performed to establish the best accumulation time of condensed polyphenols. A two-level Plackett–Burman experimental design was used to evaluate the culture conditions (temperature, humidity, inoculum, particle size, pH and salt concentration) for the accumulation of condensed polyphenols. The results of the physicochemical analysis showed that black beans can be used as a substrate in the SSF process. In addition, the best time for the accumulation of condensed polyphenols was 48 h. Treatment 5 achieved an accumulation of 21.04 mg/g of condensed polyphenols. While the factors of particle size, humidity, and temperature had a significant effect on the accumulation of condensed polyphenols. It is concluded that the SSF process is an efficient and eco-friendly extraction method for obtaining bioactive molecules with potential applications in the pharmaceutical, food, and cosmetic industries.

Currently, agro-industrial residues have been used to obtain bioactive compounds. The fermentation process is an alternative for the use of these residues and to be able to accumulate metabolites that may be of interest to different industrial sectors. The aim of this study was to evaluate solid-state fermentation conditions using pineapple waste as substrate with Aspergillus niger spp., to release polyphenolic compounds using a Plackett-Burman exploratory design. Temperature, humidity, inoculum, NaNO3, MgSO4, KCl and KH2PO4 conditions in the fermentation process were evaluated. The results revealed that the Aspergillus niger HT3 strain reached a hydrolyzable tannins accumulation of 10.00 mg/g, while Aspergillus niger Aa20 reached a condensed tannins release of 82.59 mg/g. The KH2PO4 affect the release of condensed tannins with A. niger Aa20 and MgSO4 affect the release of hydrolyzable tannins with A. niger HT3. In addition, a positive antioxidant activity was demonstrated for the DPPH, ABTS and FRAP technique. The HPLC analysis was able to identify compounds in the fermented pineapple peel such as 3-feruloylquinic acid, caffeic acid, lariciresinol and 3-hydroxyphloretin 2'-O-xylosyl-glucoside, among others. The solid-state fermentation process is a biotechnological alternative for the release of bioactive compounds.

La Bioconservación con bacterias ácido-lácticas es una alternativa para la conservación de productos derivados pesqueros; en este sentido, es importante conocer las condiciones de proceso que permitan a los microorganismos lácticos realizar su función biológica. Por tal razón, el objetivo de esta investigación fue evaluar el efecto bioconservador de Lactobacillus plantarum en masas cruda de corvina (Argyrosomusregius) para la elaboración de embutidos. Inicialmente, se realizaron pruebas de caracterización fisicoquímicas de L. plantarum (SB17), como resistencia a diferentes temperaturas (50, 60, 70 y 80 ºC), pH (3, 4, 5, y 6), concentraciones de sal y sales de nitro (30, 60, 80 y 100 ppm). Posteriormente, se estandarizó la formulación de la masa de pescado con la inclusión de L. plantarum con proporciones de 0,25, 0,5, 0,75 y 1, y se evaluó la estabilidad de las masas durante 8 días de conservación. Los resultados de la caracterización mostraron que L. plantarum (SB17) es resistente a bajas temperaturas, tolera un pH entre 5 y 6 y en cuanto a sal y sales de nitro es resistente a concentraciones hasta de 100 ppm. Así mismo, se encontró una reducción significativa del Número Más Probable (NMP) en las masas elaboradas con inclusión de L. plantarum (SB17) durante el almacenamiento. En conclusión, L. plantarum demostró ser efectiva como bioconservante en la masa de pescado Argyrosomus regius.