Sustainable use of tropical fruits? Challenges and opportunities of applying the waste-to-value concept to international value chains

Aschemann‐Witzel, Jessica; Bizzo, H. R.; Chaves, Ana Carolina Sampaio Dória; Faria-Machado, A. F.; Soares, Antônio Gomes; Fonseca, M. E. N.; Kidmose, Ulla; Rosenthal, Amauri

doi:10.1080/10408398.2021.1963665

Cited by 24 publications

(11 citation statements)

References 93 publications

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“…In addition to them, they also contain different types of secondary metabolites of which many are bioactive compounds. As stated before, these bioactive compounds impact human health in a positive way . According to FAO estimates (2019), the world production of mango is estimated to be greater than 50 million tons, while that of pineapple is nearly 30 million tons and that of kiwi fruit is higher than 4 million tons…”

Section: Bioactive Compounds From Fruit Juice Processing Wastesmentioning

confidence: 99%

“…As stated before, these bioactive compounds impact human health in a positive way. 262 According to FAO estimates (2019), the world production of mango is estimated to be greater than 50 million tons, while that of pineapple is nearly 30 million tons and that of kiwi fruit is higher than 4 million tons. 2 Mango peels have gained much attention in recent years, since it possesses valuable components including phytochemicals, carotenoids, polyphenols, enzymes, and vitamins E and C, all of which have functional and antioxidant properties.…”

Section: Bioactive Compounds From Fruit Juice Processing Wastesmentioning

confidence: 99%

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Fruit Juice Industry Wastes as a Source of Bioactives

Kandemir

Piskin

Xiao

et al. 2022

J. Agric. Food Chem.

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Food processing sustainability, as well as waste minimization, are key concerns for the modern food industry. A significant amount of waste is generated by the fruit juice industry each year. In addition to the economic losses caused by the removal of these wastes, its impact on the environment is undeniable. Therefore, researchers have focused on recovering the bioactive components from fruit juice processing, in which a great number of phytochemicals still exist in the agro-industrial wastes, to help minimize the waste burden as well as provide new sources of bioactive compounds, which are believed to be protective agents against certain diseases such as cardiovascular diseases, cancer, and diabetes. Although these wastes contain non-negligible amounts of bioactive compounds, information on the utilization of these byproducts in functional ingredient/food production and their impact on the sensory quality of food products is still scarce. In this regard, this review summarizes the most recent literature on bioactive compounds present in the wastes of apple, citrus fruits, berries, stoned fruits, melons, and tropical fruit juices, together with their extraction techniques and valorization approaches. Besides, on the one hand, examples of different current food applications with the use of these wastes are provided. On the other hand, the challenges with respect to economic, sensory, and safety issues are also discussed.

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Section: Bioactive Compounds From Fruit Juice Processing Wastesmentioning

confidence: 99%

Section: Bioactive Compounds From Fruit Juice Processing Wastesmentioning

confidence: 99%

Fruit Juice Industry Wastes as a Source of Bioactives

Kandemir

Piskin

Xiao

et al. 2022

J. Agric. Food Chem.

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“…These fruits, vegetables and waste products, mainly from tropical areas, provide local and sustainable options to increase the dietary consumption of anthocyanins [ 105 ]. The assumption that this increased intake will mitigate chronic diseases will be considered in the next section.…”

Section: Sources Of Anthocyaninsmentioning

confidence: 99%

Anthocyanins in Chronic Diseases: The Power of Purple

et al. 2022

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Anthocyanins are mainly purple-coloured phenolic compounds of plant origin that as secondary metabolites are important in plant survival. Understanding their health benefits in humans requires sourcing these unstable compounds in sufficient quantities at a reasonable cost, which has led to improved methods of extraction. Dark-coloured fruits, cereals and vegetables are current sources of these compounds. The range of potential sustainable sources is much larger and includes non-commercialised native plants from around the world and agri-waste containing anthocyanins. In the last 5 years, there have been significant advances in developing the therapeutic potential of anthocyanins in chronic human diseases. Anthocyanins exert their beneficial effects through improvements in gut microbiota, oxidative stress and inflammation, and modulation of neuropeptides such as insulin-like growth factor-1. Their health benefits in humans include reduced cognitive decline; protection of organs such as the liver, as well as the cardiovascular system, gastrointestinal tract and kidneys; improvements in bone health and obesity; and regulation of glucose and lipid metabolism. This review summarises some of the sources of anthocyanins and their mechanisms and benefits in the treatment of chronic human diseases.

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“…The stimuli that enhance consumer acceptance of upcycled food are not fully observed/investigated. Prior studies on upcycled food investigated attributes of purchase intentions (Bhatt et al, 2018), price, product information (Aschemann Witzel et al, 2021), the role of the message (Asioli and Grasso, 2021), and price sensitivity (Zhang et al, 2021). Coderoni and Perito (2020) studied olive byproducts and found that marketers could offset consumer technophobia by communicating the benefits.…”

Section: Consumers' Willingness To Pay For Upcycled Foodmentioning

confidence: 99%

Effect of Sustainability Claim on Willingness to Pay for Upcycled Food in Digital Era: Differential Effect of Sustainability Claim Between Virtue and Vice Product Category

Ghazanfar

Abdullah²,

Ummar³

et al. 2022

Front. Environ. Sci.

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The growing demand for food availability is persuading researchers, marketers, and consumers to opt for various solutions that could ensure food sustainability for our upcoming generations. Upcycled food is one of the solutions which could lead to food sustainability by upcycling discarded food ingredients. However, marketers seem less interested in producing upcycled food because of their low acceptance and willingness to pay. This study investigated when sustainability claims prompt premium prices for upcycled food; whether it varies between virtue and vice product categories? The research incorporates two experiments on the willingness to pay for upcycled food and examines the role of the intervention product category (virtue vs. vice). Overall, the results confirm the original findings; however, some differences in the context of virtue vs. vice product categories have been observed. The results (study I, without sustainability claim) indicated that consumers showed more willingness to pay for conventional (virtue and vice) products as compared to upcycled (virtue and vice) products. The results further revealed that willingness to pay for vice products was low compared to virtue products, particularly for upcycled vice products. The findings of study II indicated that sustainability claim increases the willingness to pay for upcycled food, both for virtue and vice product categories. However, willingness to pay for upcycled vice products increases more than for upcycled virtue products.

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Sustainable use of tropical fruits? Challenges and opportunities of applying the waste-to-value concept to international value chains

Cited by 24 publications

References 93 publications

Fruit Juice Industry Wastes as a Source of Bioactives

Fruit Juice Industry Wastes as a Source of Bioactives

Anthocyanins in Chronic Diseases: The Power of Purple

Effect of Sustainability Claim on Willingness to Pay for Upcycled Food in Digital Era: Differential Effect of Sustainability Claim Between Virtue and Vice Product Category

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