![]() ![]() (13−16) With this point of view, there are numerous studies that focus on the development of novel functional food products such as yoghurt and kefir as well as extruded snacks, short-dough biscuits, and functional cookies by fortification with fruit wastes. (11) Thanks to their antioxidant properties, they play an important role as being antidiabetic, antitumor, antihypertensive, anti-inflammatory, antiaging, cardioprotective, and neuroprotective agents. ![]() (12) The importance of these compounds arises from their ability to act as a free radical scavenger or an antioxidant, which is triggered by hydrogen or an electron-donating ability that is affected by the number and the position of the hydroxyl groups present in their structure. (11) In addition to flavonoids including anthocyanidins such as pelargonidin, malvidin, cyanidin, and delphinidin, fruits and fruit wastes are also considered as rich sources of phenolic acids including gallic acid, ellagic acid, and vanillic acid. (10) Phenolic compounds consist of an aromatic ring and one or more hydroxyl substitutes in their structures, and their ability to conjugate with mono- and polysaccharides allows their structural diversity, in which more than 8000 phenolics are identified in the nature, and more than 6000 phenolic compounds are flavonoids in plants. (9) Therefore, the determination of bioactive components, specifically phenolics, has gained attention to obtain value-added byproducts from agro-industrial wastes. (5−8) In conjunction with growing interests to find functional foods and healthier options, the food industry became more aware of the significance to find natural food additives to provide value-added end products with health-promoting effects. (4) In the literature, various fruit wastes, including seeds, peels, pomace, stems, leaves, and stones were evaluated according to their chemical compositions, and remarkable amounts of bioactive components were identified. Therefore, waste minimization and valorization became an international debate that aim to enhance sustainability of the food industry. (3) The huge volume of fruit wastes is now the concern for waste management challenges, especially when taking the number of malnourished people and natural source depletion into consideration. (3) These byproducts, which may account for 20–80% of the whole fruit, are practically important for environmental aspects however, the ever-increasing interest in their valorization has emerged in new research areas. (1,2) Among all fruits produced, almost 50% of the crops are being processed as juice, and only from citrus juice production, annually 25 million tons of waste is being generated. It was estimated that over 640 million tons of fruits were harvested in 2011 and 870 million tons in 2018. In this regard, acres gifted for fruit production have been steadily increasing throughout the world. Over the past few decades, the global demand for fruit production has increased due to the growing population and changing demographics to consume healthy foods. ![]() On the other hand, the challenges with respect to economic, sensory, and safety issues are also discussed. Besides, on the one hand, examples of different current food applications with the use of these wastes are provided. In this regard, this review summarizes the most recent literature on bioactive compounds present in the wastes of apple, citrus fruits, berries, stoned fruits, melons, and tropical fruit juices, together with their extraction techniques and valorization approaches. Although these wastes contain non-negligible amounts of bioactive compounds, information on the utilization of these byproducts in functional ingredient/food production and their impact on the sensory quality of food products is still scarce. Therefore, researchers have focused on recovering the bioactive components from fruit juice processing, in which a great number of phytochemicals still exist in the agro-industrial wastes, to help minimize the waste burden as well as provide new sources of bioactive compounds, which are believed to be protective agents against certain diseases such as cardiovascular diseases, cancer, and diabetes. In addition to the economic losses caused by the removal of these wastes, its impact on the environment is undeniable. A significant amount of waste is generated by the fruit juice industry each year. Food processing sustainability, as well as waste minimization, are key concerns for the modern food industry. ![]()
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