Faculty of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey.
Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo-Ourense Campus, E-32004 Ourense, Spain.
J Agric Food Chem. 2022 Jun 15;70(23):6805-6832. doi: 10.1021/acs.jafc.2c00756. Epub 2022 May 11.
Food processing sustainability, as well as waste minimization, are key concerns for the modern food industry. A significant amount of waste is generated by the fruit juice industry each year. In addition to the economic losses caused by the removal of these wastes, its impact on the environment is undeniable. Therefore, researchers have focused on recovering the bioactive components from fruit juice processing, in which a great number of phytochemicals still exist in the agro-industrial wastes, to help minimize the waste burden as well as provide new sources of bioactive compounds, which are believed to be protective agents against certain diseases such as cardiovascular diseases, cancer, and diabetes. Although these wastes contain non-negligible amounts of bioactive compounds, information on the utilization of these byproducts in functional ingredient/food production and their impact on the sensory quality of food products is still scarce. In this regard, this review summarizes the most recent literature on bioactive compounds present in the wastes of apple, citrus fruits, berries, stoned fruits, melons, and tropical fruit juices, together with their extraction techniques and valorization approaches. Besides, on the one hand, examples of different current food applications with the use of these wastes are provided. On the other hand, the challenges with respect to economic, sensory, and safety issues are also discussed.
食品加工的可持续性以及废物最小化是现代食品工业的关键关注点。每年果汁行业都会产生大量的废物。除了这些废物的去除所造成的经济损失外，其对环境的影响也是不可否认的。因此，研究人员专注于从果汁加工中回收生物活性成分，因为在农业工业废物中仍然存在大量的植物化学物质，这有助于最大限度地减少废物负担，并提供生物活性化合物的新来源，这些化合物被认为是预防心血管疾病、癌症和糖尿病等某些疾病的保护剂。尽管这些废物含有不可忽视数量的生物活性化合物，但有关这些副产品在功能性成分/食品生产中的利用及其对食品感官质量影响的信息仍然很少。在这方面，本文综述了关于苹果、柑橘类水果、浆果、核果、瓜类和热带果汁废物中存在的生物活性化合物的最新文献，以及它们的提取技术和增值方法。此外，一方面提供了使用这些废物的不同当前食品应用的实例。另一方面，还讨论了与经济、感官和安全问题相关的挑战。
