Progress in the Valorization of Fruit and Vegetable Wastes: Active Packaging, Biocomposites, By-Products, and Innovative Technologies Used for Bioactive Compound Extraction

Abstract

According to the Food Wastage Footprint and Climate Change Report, about 15% of all fruits and 25% of all vegetables are wasted at the base of the food production chain. The significant losses and wastes in the fresh and processing industries is becoming a serious environmental issue, mainly due to the microbial degradation impacts. There has been a recent surge in research and innovation related to food, packaging, and pharmaceutical applications to address these problems. The underutilized wastes (seed, skin, rind, and pomace) potentially present good sources of valuable bioactive compounds, including functional nutrients, amylopectin, phytochemicals, vitamins, enzymes, dietary fibers, and oils. Fruit and vegetable wastes (FVW) are rich in nutrients and extra nutritional compounds that contribute to the development of animal feed, bioactive ingredients, and ethanol production. In the development of active packaging films, pectin and other biopolymers are commonly used. In addition, the most recent research studies dealing with FVW have enhanced the physical, mechanical, antioxidant, and antimicrobial properties of packaging and biocomposite systems. Innovative technologies that can be used for sensitive bioactive compound extraction and fortification will be crucial in valorizing FVW completely; thus, this article aims to report the progress made in terms of the valorization of FVW and to emphasize the applications of FVW in active packaging and biocomposites, their by-products, and the innovative technologies (both thermal and non-thermal) that can be used for bioactive compounds extraction.

Valorization of tropical fruit‐processing wastes and byproducts for biofuel production

“…The fruit‐processing industry also generates huge amounts of waste and byproducts that are potential sources of different bioactive compounds (dietary fibers, amylopectin, protein, phenolics, carotenoids), vitamins, oils, and minerals (micronutrients), which serve as antimicrobial, antioxidant, anticancer, and anti‐cardiovascular disease substances for humans 11,12,26,27,62 . Basri et al ., 63 Lee et al ., 16 Miller et al ., 64 and Mohsen et al 62 . also confirmed that these byproducts contain free fatty acids (saturated and unsaturated) and minerals like sodium (Na), magnesium (Mg), phosphorus (P), potassium(K), and calcium (Ca), which serve as ingredients in food supplements, animal feed, and for the production of different biofuels such as biodiesel and ethanol.…”

By-Products Revalorization with Non-Thermal Treatments to Enhance Phytochemical Compounds of Fruit and Vegetables Derived Products: A Review

“…The main purpose is to increase food quality and shelf-life. The most common additives are moisture absorbers, gas scavengers, carbon dioxide emitters, antioxidant, and antimicrobial compounds [ 152 ]. Related to food packaging obtained from F&V by-products, companies present a special interest due to the interest of circular economy and zero waste strategies around the world during last years.…”

“…On the other hand, the colorimetric pH indicator films can be a potential tool for obtaining smart packaging, showing alterations of the food pH by food deterioration and environmental changes. Then, consumers receive authentic information regarding the food’s quality and its edibility (fresh, spoiling, and spoiled product such as milk) [ 152 ]. For example, an interesting way to use anthocyanins is building an active use by-date indicator for milk.…”

“…Recent studies have been indicated that coatings enriched with F&V by-products (for example with grape, blueberry and parsley pomace extracts) did not lead to a disruption of the protective function [ 154 ]. Natural antioxidants of F&V by-product extracts often contain a high amount of phenolic substances and have been used as active ingredients in the manufacture of active films [ 152 ].…”

In Vitro Bioaccessibility of Bioactive Compounds of Freeze-Dried Orange Juice Co-Product Formulated with Gum Arabic and Modified Starch

“…Thus, bioactive compounds present in the waste of the citrus industry emerge as potential prebiotic ingredients [ 9 ]. These compounds could also have applications in food stabilisation because they help inhibit oxidation (lipid and protein) and the growth of pathogenic and deteriorating bacteria in the food supply [ 10 ]. Therefore, investigating the possibility of reintroducing it into the human food chain would help add value to it and improve this industry’s efficiency.…”