Effect of processing on the preservation of bioactive compounds in traditional and exotic fruits: a review

Abstract

Bioactives are natural substances that may function as antioxidant, anti-inflammatory, antimicrobial, and anticarcinogenic agents. They include phenolic compounds, carotenoids, and vitamins that can exert health-promoting effects. Conventional fruit processing (e.g., heat treatment) can negatively affect the content and possibly the integrity of bioactives in the source material. Meanwhile, non-conventional techniques, such as high pressure processing and pulsed electric field, may increase the extractability of bioactives from the food matrix and enhance their availability for intestinal absorption. Although berries are usually perceived as outstanding sources of antioxidants, other conventional fruits also stand out, such as apple, banana, grape, mango, and orange. Nevertheless, exotic fruits, such as Buriti, mamey, açaí, pitanga, camapu, and tucumã are less frequently consumed, even though they can provide relevant bioactives. Additionally, fruit processing generates by-products containing high-value bioactives that can re-enter the industry cycle while minimizing the quantity of waste generated. Future studies should further examine the potential of exotic fruits using their discarded portions. Thus, identifying the best techniques for their use and maximum phytochemical extraction would be essential to reducing their environmental impact. Additionally, novel functional foods and nutraceuticals can be obtained by exploring the bioactive potential of these feedstocks and their processing discards.

Exploration of novel eco-friendly techniques to utilize bioactive compounds from household food waste: special reference to food applications

“…Barley waste Phenolic compounds, phytates, β-glucan, insoluble dietary fiber, and vitamin E (Rico et al, 2020;Sharma et al, 2021;Walling et al, 2022;Nassef et al, 2023) Rice bran and husk Tocopherols, bran oil, polyphenols, and γ-oryzanol (Liu et al, 2021 ;Liu et al, 2023) Wheat waste Fat-soluble vitamins, phenolic compounds, oligosaccharides, amino acids, lipid-soluble folic acid, anthocyanins, phytosterols, antioxidants, and peptides (Sharma et al, 2020 ;Liaqat et al, 2021 ;Balli et al, 2022 ;Akram, 2023) Legumes Fatty acids, proteins, phenolic materials, lipids, vitamins, activated carbon, and minerals (Liu et al, 2023) Grape byproducts Flavanols, dietary fiber, grape seed oil, procyanidins, malates, tartaric acid, anthocyanins, tocopherol, pomace oil, single cell protein, oleanolic acid, polyphenols, and citric acid (Martínez-Meza et al, 2021;Carmona-Jiménez et al, 2022;Oliveira et al, 2022;Tapia-Quirós et al, 2022) Apple juice byproduct Fructo-oligosaccharides, aroma compounds, pectinases, procyanidins, citric acid, hydroxycinnamates, lactic acid, epicatechin, phloretin glycosides, butanol, anthocyanins, and anthocyanins (Toledo et al, 2019;Lyu et al, 2020;Shahidi et al, 2022) Citrus waste Organic acids, antioxidants, Hesperidin, phenols, pectin, ethanol, limonene essential oil, narirutin, naringin, and eriocitrin (Meneguzzo et al, 2020;Russo et al, 2021;Carullo et al, 2022;Maqbool et al, 2023;Miah et al, 2023) Avocado byproducts Acerogenins, catechin, phytosterols, epicatechin, starch, chlorogenic acid, edible protein, homogentisic acid, gallic acid, cyanidin 3-glucoside, and phenolic compounds (García-Vargas et al, 2020;Novelina et al, 2022;Martínez-Gutiérrez, 2023;Pazla et al, 2023) Tomato waste Pectin, lycopene, and trans-lycopene (Ajlouni et al, 2020;Górecka et al, 2020;Nagarajan e...…”