Knowledge Agora

Title	By-products of dates, cherries, plums and artichokes: A source of valuable bioactive compounds
ID_Doc	26828
Authors	Mateus, ARS; Pena, A; Sendón, R; Almeida, C; Nieto, GA; Khwaldia, K; Silva, AS
Title	By-products of dates, cherries, plums and artichokes: A source of valuable bioactive compounds
Year	2023
Published
Abstract	Background: Food processing is fundamental to extend the shelf-life of food products. During the processing, several parts of food are wasted. FAO indicated that about one-third of the world's food production for human consumption was lost or wasted, and food waste is an environmental, economic, and social problem. Fruits and vegetables are the food groups with the highest amount of food waste, both in food processing and in con-sumption stage. However, those by-products constitute a potential source of bioactive compounds, with powerful biological activities.Scope and Approach: This paper carries out a comprehensive review of the scientific literature, on the main active compounds of some fruits and vegetable by-products, their biological activities, and potential uses. This study highlights the importance of food safety assessment of by-products to ensure human health.Key Findings and Conclusions: The cherry, plum, date and artichoke by-products presented high antioxidant and antimicrobial activity, which makes them sustainable natural high-added value compounds to be reincorporated into the food supply chain, to improve functionality as well as to extend the shelf-life of food products, within the framework of the circular economy.
PDF

Similar Articles

ID	Score	Article
7656		Reguengo, LM; Salgaço, MK; Sivieri, K; Marostica, MR Agro-industrial by-products: Valuable sources of bioactive compounds(2022)
14303		Andrade, MA; Torres, LRD; Silva, AS; Barbosa, CH; Vilarinho, F; Ramos, F; de Quirós, ARB; Khwaldia, K; Sendón, R Industrial multi-fruits juices by-products: total antioxidant capacity and phenolics profile by LC-MS/MS to ascertain their reuse potential(2020)European Food Research And Technology, 246, 11
5584		Mateus, ARS; Pena, A; Sanches-Silva, A Unveiling the potential of bioactive compounds in vegetable and fruit by-products: Exploring phytochemical properties, health benefits, and industrial(2024)
23969		Oliveira, TCG; Caleja, C; Oliveira, MBPP; Pereira, E; Barros, L Reuse of fruits and vegetables biowaste for sustainable development of natural ingredients(2023)
5926		Fidelis, M; de Moura, C; Kabbas, T; Pap, N; Mattila, P; Mäkinen, S; Putnik, P; Kovacevic, DB; Tian, Y; Yang, BR; Granato, D Fruit Seeds as Sources of Bioactive Compounds: Sustainable Production of High Value-Added Ingredients from By-Products within Circular Economy(2019)Molecules, 24, 21
6353		Terenzi, C; Bermudez, G; Medri, F; Davani, L; Tumiatti, V; Andrisano, V; Montanari, S; De Simone, A Phenolic and Antioxidant Characterization of Fruit By-Products for Their Nutraceuticals and Dietary Supplements Valorization under a Circular Bio-Economy Approach(2024)Antioxidants, 13, 5
7338		Ueda, JM; Pedrosa, MC; Heleno, SA; Carocho, M; Ferreira, ICFR; Barros, L Food Additives from Fruit and Vegetable By-Products and Bio-Residues: A Comprehensive Review Focused on Sustainability(2022)Sustainability, 14, 9
27460		Cassani, L; Gomez-Zavaglia, A Sustainable Food Systems in Fruits and Vegetables Food Supply Chains(2022)
9874		Araújo-Rodrigues, H; Santos, D; Campos, DA; Ratinho, M; Rodrigues, IM; Pintado, ME Development of Frozen Pulps and Powders from Carrot and Tomato by-Products: Impact of Processing and Storage Time on Bioactive and Biological Properties(2021)Horticulturae, 7.0, 7
9364		Lucarini, M; Durazzo, A; Bernini, R; Campo, M; Vita, C; Souto, EB; Lombardi-Boccia, G; Ramadan, MF; Santini, A; Romani, A Fruit Wastes as a Valuable Source of Value-Added Compounds: A Collaborative Perspective(2021)Molecules, 26.0, 21