Valorization of bioactive compounds in fruit pomace from agro-fruit industries: Present Insights and future challenges. (December 2021)

• Record Type: Journal Article
• Authors: Iqbal, Aamir; Schulz, Patrick; Rizvi, Syed S.H.
• Is Part Of: Food bioscience. Volume 44:Part A(2021)
• Publication Date: 2021-12
• Subjects: Fruit pomace -- Green extraction -- Functional ingredients -- Food and non-food application -- Micro fine grinding -- Integral valorization; Food -- Biotechnology -- Periodicals; Food -- Research -- Periodicals; Aliments -- Biotecnologia -- Revistes; Aliments -- Investigació -- Revistes; Food -- Biotechnology; Food -- Research; Revistes electròniques; Periodicals; 664.005
• DOI: 10.1016/j.fbio.2021.101384
• Languages: English
• ISSNs: 2212-4292

Abstract

Abstract: The pomace produced by the agro-fruit industry causes a severe environmental burden and results in high economic losses if not efficiently utilized. Fruit pomaces possess various valuable bioactive compounds such as dietary fiber, carbohydrate, phenolic compounds, polysaccharides, phytochemicals, natural antioxidants and several other health-promoting nutrients, thus leading to the improved cellular and metabolic activities in human health due to their anti-inflammation, antioxidant, anti-allergenic, anti-carcinogenic and several other biological activities of fruits by-products. Summarizing the proximate composition of pomace from commonly consumed fruit sources (apples, grapes, citrus, and mango), this review discusses the green extraction technologies and biological activities present in fruit pomace. This review also describes and summarizes the comprehensive utilization of fruit pomace for the production and supplementation of food and non-food-based products, which is also a present research hotspot that aims to keep the agro-fruit industry sustainable. Further studies are employing a one-step high-shear wet-milling system to produce fruit pomace 'slurry' that would allow for a more economically attractive method while improving polyphenol contents and functionalizing the pomaces' lingo-cellulosic matrix.