Industrial Application and Health Prospective of Fig (Ficus carica) By-Products

Abstract

The current review was carried out on the industrial application of fig by-products and their role against chronic disorders. Fig is basically belonging to fruit and is botanically called Ficus carica. There are different parts of fig, including the leaves, fruits, seeds and latex. The fig parts are a rich source of bioactive compounds and phytochemicals including antioxidants, phenolic compounds, polyunsaturated fatty acids, phytosterols and vitamins. These different parts of fig are used in different food industries such as the bakery, dairy and beverage industries. Fig by-products are used in extract or powder form to value the addition of different food products for the purpose of improving the nutritional value and enhancing the stability. Fig by-products are additive-based products which contain high phytochemicals fatty acids, polyphenols and antioxidants. Due to the high bioactive compounds, these products performed a vital role against various diseases including cancer, diabetes, constipation, cardiovascular disease (CVD) and the gastrointestinal tract (GIT). Concussively, fig-based food products may be important for human beings and produce healthy food.

Recent insight on nutritional value, active phytochemicals, and health‐enhancing characteristics of fig (Ficus craica)

“…Moreover, the whole fig produces gum and syrup (Marvdashti et al., 2018) and as an alternative sugar in ice cream (Gençdag et al., 2021). Dried figs are available in multiple forms, including paste, nuggets, concentrate, and powder, and diced for industrial items (Rasool et al., 2023).…”

Evaluation of fig‐milk dessert bioactive properties as a potential functional food

“…Fig‐based products have an extensive history of utilization in traditional medicine to treat a variety of ailments. Consequently, there has been a burgeoning consumer demand for both fig fruit and fig‐based products in recent decades (Rasool et al., 2023 ; Suttisansanee et al., 2021 ; Teruel‐Andreu et al., 2021 ). As an example, the extract from Ficus awkeotsang Makino exhibited antioxidant and anti‐inflammatory activities on Hs68 fibroblasts and BALB/c mice.…”

“…This integration serves to augment the nutritional profile and bioactivity of dairy products (Farooq et al, 2023;Mousavi et al, 2019;Salehi, 2021). (Rasool et al, 2023;Suttisansanee et al, 2021;Teruel-Andreu et al, 2021). As an example, the extract from Ficus awkeotsang Makino exhibited antioxidant and anti-inflammatory activities on Hs68 fibroblasts and BALB/c mice.…”

Nutritional, biochemical, and clinical applications of carob: A review

“…Its composition is on two crucial parts including pulp (90%) and seeds (10%) (Durazzo et al, 2014). Cosmetics, food, and pharmaceutical industries use it widely as raw material (Iqra et al, 2023; Rasool et al, 2023). The latest research by Food and Agriculture Organization exposes that carob fruit is worldly produced at the rate of 158.609 tons per year, derived from 66,874 hectares, where the contribution from Asia, Europe, and Africa is 11.3%, 75.55%, and 13%, respectively (Pernet & Ribi Forclaz, 2019).…”