Fruit and Vegetable Peel-Enriched Functional Foods: Potential Avenues and Health Perspectives
Status PubMed-not-MEDLINE Language English Country United States Media electronic-ecollection
Document type Journal Article, Review
PubMed
35832524
PubMed Central
PMC9273365
DOI
10.1155/2022/8543881
Knihovny.cz E-resources
- Publication type
- Journal Article MeSH
- Review MeSH
Fresh fruit and vegetables are highly utilized commodities by health-conscious consumers and represent a prominent segment in the functional and nutritional food sector. However, food processing is causing significant loss of nutritional components, and the generation of waste is creating serious economic and environmental problems. Fruit and vegetables encompass husk, peels, pods, pomace, seeds, and stems, which are usually discarded, despite being known to contain potentially beneficial compounds, such as carotenoids, dietary fibers, enzymes, and polyphenols. The emerging interest in the food industry in the nutritional and biofunctional constituents of polyphenols has prompted the utilization of fruit and vegetable waste for developing enriched and functional foods, with applications in the pharmaceutical industry. Moreover, the utilization of waste for developing diverse and crucial bioactive commodities is a fundamental step in sustainable development. Furthermore, it provides evidence regarding the applicability of fruit and vegetable waste in different food formulations especially bakery, jam, and meat based products.
Biomedical Research Center University Hospital Hradec Kralove Hradec Kralove Czech Republic
School of Bioengineering and Biosciences Lovely Professional University Phagwara 144411 India
University Institute of Pharma Sciences Chandigarh University Gharuan Mohali 140413 India
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