Sagar Narashans Alok, Pareek Sunil, Sharma Sunil, Yahia Elhadi M, Lobo Maria Gloria
Dept. of Agriculture and Environmental Sciences, Natl. Inst. of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131 028, India.
Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Avenida de las Ciencias S/N, Juriquilla, 76230, Querétaro, México.
Compr Rev Food Sci Food Saf. 2018 May;17(3):512-531. doi: 10.1111/1541-4337.12330. Epub 2018 Mar 25.
Fruits and vegetables are the most utilized commodities among all horticultural crops. They are consumed raw, minimally processed, as well as processed, due to their nutrients and health-promoting compounds. With the growing population and changing diet habits, the production and processing of horticultural crops, especially fruits and vegetables, have increased very significantly to fulfill the increasing demands. Significant losses and waste in the fresh and processing industries are becoming a serious nutritional, economical, and environmental problem. For example, the United Nations Food and Agriculture Organization (FAO) has estimated that losses and waste in fruits and vegetables are the highest among all types of foods, and may reach up to 60%. The processing operations of fruits and vegetables produce significant wastes of by-products, which constitute about 25% to 30% of a whole commodity group. The waste is composed mainly of seed, skin, rind, and pomace, containing good sources of potentially valuable bioactive compounds, such as carotenoids, polyphenols, dietary fibers, vitamins, enzymes, and oils, among others. These phytochemicals can be utilized in different industries including the food industry, for the development of functional or enriched foods, the health industry for medicines and pharmaceuticals, and the textile industry, among others. The use of waste for the production of various crucial bioactive components is an important step toward sustainable development. This review describes the types and nature of the waste that originates from fruits and vegetables, the bioactive components in the waste, their extraction techniques, and the potential utilization of the obtained bioactive compounds.
水果和蔬菜是所有园艺作物中利用最为广泛的商品。由于其营养成分和促进健康的化合物，它们可以生食、轻度加工后食用，也可以进行加工处理。随着人口增长和饮食习惯的改变，园艺作物，尤其是水果和蔬菜的生产及加工量大幅增加，以满足不断增长的需求。新鲜和加工行业中大量的损失和浪费正成为一个严重的营养、经济和环境问题。例如，联合国粮食及农业组织（粮农组织）估计，水果和蔬菜的损失和浪费在所有各类食品中是最高的，可能高达60%。水果和蔬菜的加工操作会产生大量的副产品废弃物，这些废弃物约占整个商品组的25%至30%。这些废弃物主要由种子、果皮、果壳和果渣组成，含有潜在有价值的生物活性化合物的良好来源，如类胡萝卜素、多酚、膳食纤维、维生素、酶和油等。这些植物化学物质可用于不同行业，包括食品行业用于开发功能性或强化食品、健康行业用于药品和制药，以及纺织行业等。利用废弃物生产各种关键生物活性成分是迈向可持续发展的重要一步。本综述描述了水果和蔬菜产生的废弃物的类型和性质、废弃物中的生物活性成分、它们的提取技术，以及所获得的生物活性化合物的潜在用途。
