By-products of dates, cherries, plums and artichokes: A source of valuable bioactive compounds. (January 2023)

• Record Type: Journal Article
• Authors: Soares Mateus, Ana Rita; Pena, Angelina; Sendón, Raquel; Almeida, Carina; Nieto, Gonçalo Almeida; Khwaldia, Khaoula; Sanches Silva, Ana
• Is Part Of: Trends in food science & technology. Volume 131(2023)
• Page Start: 220
• Page End: 243
• Publication Date: 2023-01
• Subjects: Bioactive compounds -- Food by-products -- Artichoke -- Date -- Cherry -- Plum; Food industry and trade -- Periodicals; Food -- Biotechnology -- Periodicals; 664.005
• DOI: 10.1016/j.tifs.2022.12.004
• Languages: English
• ISSNs: 0924-2244

Abstract

Abstract: Background: Food processing is fundamental to extend the shelf-life of food products. During the processing, several parts of food are wasted. FAO indicated that about one-third of the world's food production for human consumption was lost or wasted, and food waste is an environmental, economic, and social problem. Fruits and vegetables are the food groups with the highest amount of food waste, both in food processing and in consumption stage. However, those by-products constitute a potential source of bioactive compounds, with powerful biological activities. Scope and Approach: This paper carries out a comprehensive review of the scientific literature, on the main active compounds of some fruits and vegetable by-products, their biological activities, and potential uses. This study highlights the importance of food safety assessment of by-products to ensure human health. Key Findings and Conclusions: The cherry, plum, date and artichoke by-products presented high antioxidant and antimicrobial activity, which makes them sustainable natural high-added value compounds to be reincorporated into the food supply chain, to improve functionality as well as to extend the shelf-life of food products, within the framework of the circular economy. Graphical abstract: This figure summarizes the aim of this paper related with the potential of cherries, plums, dates and artichokes by-products, wasted by the food industry, which are rich in bioactive compounds that had antioxidant and antimicrobial activities, and could be used as compounds in food products and packaging as active food, aiming for circular economy. Image 1 Highlights: Food by-products are a potential source of bioactive compounds. By-products valorization has economic and environmental benefits. Polyphenols from by-products have antioxidant and antimicrobial activities. They could be applied in active food packaging for shelf-life extension. There is a lack of studies regarding the safety of food by-products.