Functional Oligosaccharides Derived from Fruit-and-Vegetable By-Products and Wastes

Industrial-scale food manufacturing generates high quantity of fruit-and-vegetable solid by-product and waste streams (FVSW) which have become a challenge to the environment post-production. Due to this, proposals for a better use of resources to reduce the environmental burden and to promote a circ...

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Bibliographic Details
Published inHorticulturae Vol. 8; no. 10; p. 911
Main Authors Chockchaisawasdee, Suwimol, Stathopoulos, Constantinos
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 01.10.2022
Subjects
Acids
Agricultural wastes
By products
Byproducts
Carbohydrates
Cellulose
Czech Republic
Feeds
Food
Food industry
Food waste
Food wastes
Fructooligosaccharides
fruit-and-vegetable by-products
fruit-and-vegetable wastes
Fruits
Glucose
Horticulture
Ingredients
Lignin
Lignocellulose
lignocellulosic biomass
Manufacturing
Methods
Microorganisms
Oligosaccharides
Prebiotics
Production processes
Raw materials
Recycling (Waste, etc.)
Seeds
Vegetables
Waste management
Waste streams
Czech Republic
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Summary:Industrial-scale food manufacturing generates high quantity of fruit-and-vegetable solid by-product and waste streams (FVSW) which have become a challenge to the environment post-production. Due to this, proposals for a better use of resources to reduce the environmental burden and to promote a circular economy have been introduced. Reintroducing discarded materials back into the production through the recovery of valuable components or through the conversion into value-added ingredients is one approach attracting strong interest in research. FVSW is rich in lignocellulosic materials which can be reused to produce bioactive ingredients. This review highlights the potential use of FVSW as low-cost raw materials and describes the valorisation of FVSW for the production of functional oligosaccharides. The focus is on the production technologies of the main functional oligosaccharides, namely pectic-oligosaccharides, inulin and fructooligosaccharides, xylooligosaccharides, and isomaltooligosaccharides.
ISSN:2311-7524
2311-7524
DOI:10.3390/horticulturae8100911