Dilucia Flavia, Lacivita Valentina, Conte Amalia, Del Nobile Matteo A
Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25-71121 Foggia, Italy.
Foods. 2020 Jun 30;9(7):857. doi: 10.3390/foods9070857.
Fruit and vegetable by-products are the most abundant food waste. Industrial processes such as oil, juice, wine or sugar production greatly contribute to this amount. These kinds of residues are generally thrown away in form of leftover and used as feed or composted, but they are a great source of bioactive compounds like polyphenols, vitamins or minerals. The amount of residue with potential utilization after processing has been estimated in millions of tons every year. For this reason, many researchers all around the world are making great efforts to valorize and reuse these valuable resources. Of greatest importance is the by-product potential to enhance the properties of packaging intended for food applications. Therefore, this overview collects the most recent researches dealing with fruit and vegetable by-products used to enhance physical, mechanical, antioxidant and antimicrobial properties of packaging systems. Recent advances on synthetic or bio-based films enriched with by-product components are extensively reviewed, with an emphasis on the role that by-product extracts can play in food packaging materials.
水果和蔬菜副产品是最丰富的食物废料。诸如油、果汁、葡萄酒或糖生产等工业加工过程极大地增加了此类废料的数量。这类残渣通常以剩余物的形式被丢弃，用作饲料或进行堆肥处理，但它们是多酚、维生素或矿物质等生物活性化合物的重要来源。据估计，每年经过加工后具有潜在利用价值的残渣数量达数百万吨。因此，世界各地的许多研究人员都在努力使这些宝贵资源增值并加以再利用。最重要的是，这些副产品具有增强食品包装性能的潜力。因此，本综述收集了有关用于增强包装系统的物理、机械、抗氧化和抗菌性能的水果和蔬菜副产品的最新研究。对富含副产品成分的合成或生物基薄膜的最新进展进行了广泛综述，重点关注副产品提取物在食品包装材料中所起的作用。
