High value-added compounds from fruit and vegetable by-products - Characterization, bioactivities, and application in the development of novel food products

• Published in: Critical reviews in food science and nutrition Vol. 60; no. 8; pp. 1388 - 1416
• Main Authors: Trigo, João P., Alexandre, Elisabete M. C., Saraiva, Jorge A., Pintado, Manuela E.
• Format: Journal Article
• Language: English
• Published: United States Taylor & Francis 2020; Taylor & Francis Ltd
• Subjects: Animals; Antiinfectives and antibacterials; antimicrobial activity; Antimicrobial agents; antimicrobial properties; antioxidant proprieties; Antioxidants; baked goods; Bakery products; Beverages; Bioactive compounds; Biological activity; Byproducts; Dietary Fiber; Food; Food by-products; Food Industry; Food products; food products fortification; fresh market; Fruit - chemistry; Fruits; Health promotion; Humans; Novel foods; powders; Processing industry; processing waste; value added; Vegetable Products - analysis; Vegetables; Vegetables - chemistry; Food by-products; bioactive compounds; antimicrobial activity; dietary fiber; antioxidant proprieties; food products fortification
• ISSN: 1040-8398; 1549-7852; 1549-7852
• DOI: 10.1080/10408398.2019.1572588

Fruit and vegetable processing industry is one of the relevant generators of food by-products, which display limited commercial exploitation entailing economic and environmental problems. However, these by-products present a considerable amount of dietary fiber as well as bioactive compounds with important biological activities such as antioxidant and antimicrobial properties. Therefore, the international scientific community has considered the incorporation of their extracts or powders to preserve or fortify food products an area of interest, mainly because nowadays consumers demand the production of safer and health-promoting foods. In the present review, several statistical and other relevant data concerning the increasing generation of fruit and vegetable by-products (FVB) are critically analyzed and presented. Next, a special focus is given to the chemical characterization and bioactivities (namely antioxidant and antimicrobial properties) of several FVB. Lastly, an in-depth review with recent studies (briefly compiled) about the incorporation of fruit and vegetable processing wastes in animal, dairy, beverages, and bakery products, among others is provided.