Trends and Challenges of Fruit By-products Utilization: Insights into Safety, Sensory, and Benefits of the Use for the Development of Innovative Healthy Food: a Review

Overview

Journal Bioresour Bioprocess

Specialty Biochemistry

Date 2024 Apr 22

PMID 38647952

Authors

Md Mehedi Hasan

Md Rakibul Islam

Ahmed Redwan Haque

Md Raihan Kabir

Khursheda Jahan Khushe

S M Kamrul Hasan

Affiliations

Soon will be listed here.

Abstract

A significant portion of the human diet is comprised of fruits, which are consumed globally either raw or after being processed. A huge amount of waste and by-products such as skins, seeds, cores, rags, rinds, pomace, etc. are being generated in our homes and agro-processing industries every day. According to previous statistics, nearly half of the fruits are lost or discarded during the entire processing chain. The concern arises when those wastes and by-products damage the environment and simultaneously cause economic losses. There is a lot of potential in these by-products for reuse in a variety of applications, including the isolation of valuable bioactive ingredients and their application in developing healthy and functional foods. The development of novel techniques for the transformation of these materials into marketable commodities may offer a workable solution to this waste issue while also promoting sustainable economic growth from the bio-economic viewpoint. This approach can manage waste as well as add value to enterprises. The goal of this study is twofold based on this scenario. The first is to present a brief overview of the most significant bioactive substances found in those by-products. The second is to review the current status of their valorization including the trends and techniques, safety assessments, sensory attributes, and challenges. Moreover, specific attention is drawn to the future perspective, and some solutions are discussed in this report.

Citing Articles

Comprehensive analysis of physical, chemical, and phenolic acid properties of powders derived from watermelon (Crimson Sweet) by-products.

Acun S, Gul H, Seyrekoglu F J Food Sci. 2025; 90(3):e70092.

PMID: 40052546 PMC: 11887010. DOI: 10.1111/1750-3841.70092.

Bael () fruit-based effervescent tablet formulations: Impact on physicochemical properties, bioactive compounds, and sensory attributes.

Islam M, Hasan S Heliyon. 2024; 10(23):e40544.

PMID: 39654729 PMC: 11625265. DOI: 10.1016/j.heliyon.2024.e40544.

Valorization of Fruit and Vegetables Industry By-Streams for 3D Printing-A Review.

Tyupova A, Harasym J Foods. 2024; 13(14).

PMID: 39063269 PMC: 11275474. DOI: 10.3390/foods13142186.

Contribution of Extracellular Particles Isolated from sp. (Mulberry) Fruit to Their Reported Protective Health Benefits: An In Vitro Study.

Garrett N, Pink R, Lawson C Int J Mol Sci. 2024; 25(11).

PMID: 38892365 PMC: 11173249. DOI: 10.3390/ijms25116177.

References

Leoncini E, Nedovic D, Panic N, Pastorino R, Edefonti V, Boccia S . Carotenoid Intake from Natural Sources and Head and Neck Cancer: A Systematic Review and Meta-analysis of Epidemiological Studies. Cancer Epidemiol Biomarkers Prev. 2015; 24(7):1003-11. DOI: 10.1158/1055-9965.EPI-15-0053. View

Dominguez R, Pateiro M, Munekata P, McClements D, Lorenzo J . Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products. Molecules. 2021; 26(13). PMC: 8272106. DOI: 10.3390/molecules26133984. View

Sadh P, Kumar S, Chawla P, Duhan J . Fermentation: A Boon for Production of Bioactive Compounds by Processing of Food Industries Wastes (By-Products). Molecules. 2018; 23(10). PMC: 6222923. DOI: 10.3390/molecules23102560. View

Munekata P, Yilmaz B, Pateiro M, Kumar M, Dominguez R, Shariati M . Valorization of by-products from genus fruit processing: Opportunities and applications. Crit Rev Food Sci Nutr. 2022; 63(25):7795-7810. DOI: 10.1080/10408398.2022.2050350. View

Farcas A, Socaci S, Nemes S, Claudia Salanta L, Chis M, Pop C . Cereal Waste Valorization through Conventional and Current Extraction Techniques-An Up-to-Date Overview. Foods. 2022; 11(16). PMC: 9407619. DOI: 10.3390/foods11162454. View

Pateiro M, Gomez B, Munekata P, Barba F, Putnik P, Bursac Kovacevic D . Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products. Molecules. 2021; 26(6). PMC: 7999092. DOI: 10.3390/molecules26061547. View

Tarrega M, Varela P, Fromentin E, Feuillere N, Issaly N, Roller M . Specific phenolic compounds and sensory properties of a new dealcoholized red wine with pomegranate (Punica granatum L.) extract. Food Sci Technol Int. 2013; 20(6):421-9. DOI: 10.1177/1082013213489128. View

Altunkaya A, Hedegaard R, Harholt J, Brimer L, Gokmen V, Skibsted L . Palatability and chemical safety of apple juice fortified with pomegranate peel extract. Food Funct. 2013; 4(10):1468-73. DOI: 10.1039/c3fo60150a. View

Valkova V, Duranova H, Havrlentova M, Ivanisova E, Mezey J, Tothova Z . Selected Physico-Chemical, Nutritional, Antioxidant and Sensory Properties of Wheat Bread Supplemented with Apple Pomace Powder as a By-Product from Juice Production. Plants (Basel). 2022; 11(9). PMC: 9101174. DOI: 10.3390/plants11091256. View

10.

Rajha H, Ziegler W, Louka N, Hobaika Z, Vorobiev E, Boechzelt H . Effect of the drying process on the intensification of phenolic compounds recovery from grape pomace using accelerated solvent extraction. Int J Mol Sci. 2014; 15(10):18640-58. PMC: 4227237. DOI: 10.3390/ijms151018640. View

11.

Sharma M, Usmani Z, Gupta V, Bhat R . Valorization of fruits and vegetable wastes and by-products to produce natural pigments. Crit Rev Biotechnol. 2021; 41(4):535-563. DOI: 10.1080/07388551.2021.1873240. View

12.

Costa C, Lucera A, Marinelli V, Del Nobile M, Conte A . Influence of different - addition on sensory and physicochemical aspects of . J Food Sci Technol. 2018; 55(10):4174-4183. PMC: 6133858. DOI: 10.1007/s13197-018-3347-z. View

13.

Czech A, Malik A, Sosnowska B, Domaradzki P . Bioactive Substances, Heavy Metals, and Antioxidant Activity in Whole Fruit, Peel, and Pulp of Citrus Fruits. Int J Food Sci. 2021; 2021:6662259. PMC: 7990557. DOI: 10.1155/2021/6662259. View

14.

Kumar A, P N, Kumar M, Jose A, Tomer V, Oz E . Major Phytochemicals: Recent Advances in Health Benefits and Extraction Method. Molecules. 2023; 28(2). PMC: 9862941. DOI: 10.3390/molecules28020887. View

15.

Alam M, Kaur J, Khaira H, Gupta K . Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review. Crit Rev Food Sci Nutr. 2015; 56(3):445-75. DOI: 10.1080/10408398.2013.779568. View

16.

Alara O, Abdurahman N, Ukaegbu C . Extraction of phenolic compounds: A review. Curr Res Food Sci. 2021; 4:200-214. PMC: 8058613. DOI: 10.1016/j.crfs.2021.03.011. View

17.

Mahadwar G, Chauhan K, Bhagavathy G, Murphy C, Smith A, Bhagwat A . Swarm motility of Salmonella enterica serovar Typhimurium is inhibited by compounds from fruit peel extracts. Lett Appl Microbiol. 2014; 60(4):334-40. DOI: 10.1111/lam.12364. View

18.

Perez-Vazquez A, Carpena M, Barciela P, Cassani L, Simal-Gandara J, Prieto M . Pressurized Liquid Extraction for the Recovery of Bioactive Compounds from Seaweeds for Food Industry Application: A Review. Antioxidants (Basel). 2023; 12(3). PMC: 10045370. DOI: 10.3390/antiox12030612. View

19.

Panza O, Conte A, Del Nobile M . Pomegranate By-Products as Natural Preservative to Prolong the Shelf Life of Breaded Cod Stick. Molecules. 2021; 26(8). PMC: 8073762. DOI: 10.3390/molecules26082385. View

20.

Mirza B, Croley C, Ahmad M, Pumarol J, Das N, Sethi G . Mango ( L.): a magnificent plant with cancer preventive and anticancer therapeutic potential. Crit Rev Food Sci Nutr. 2020; 61(13):2125-2151. DOI: 10.1080/10408398.2020.1771678. View