Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

Abstract

Tropical fruits represent one of the most important crops in the world. The continuously growing global market for the main tropical fruits is currently estimated at 84 million tons, of which approximately half is lost or wasted throughout the whole processing chain. Developing novel processes for the conversion of these byproducts into value‐added products could provide a viable way to manage this waste problem, aiming at the same time to create a sustainable economic growth within a bio‐economy perspective. Given the ever‐increasing concern about sustainability, complete valorization through a bio‐refinery approach, that is, zero waste concept, as well as the use of green techniques is therefore of utmost importance. This paper aims to report the status on the valorization of tropical fruit byproducts within a bio‐refinery frame, via the application of traditional methodologies, and with specific attention to the extraction of phenolics and carotenoids as bioactive compounds. The different types of byproducts, and their content of bioactives is reviewed, with a special emphasis on the lesser‐known tropical fruits. Moreover, the bioactivity of the different types of extracts and their possible application as a resource for different sectors (food, pharmaceutical, and environmental sciences) is discussed. Consequently, this review presents the concepts of tropical fruit biorefineries, and the potential applications of the isolated fractions.

Sprouts and Microgreens: Trends, Opportunities, and Horizons for Novel Research

“…Seeds of fruit tree species often represent an important by-product of juice/jam food industries, as well as a relevant source of phytochemicals [72]. This is the case of limonoids in Citrus species [73], and of secoiridoids in Olea species [74].…”

“…This is the case of limonoids in Citrus species [73], and of secoiridoids in Olea species [74]. In the last decade, many utilizations were proposed to add value to these agricultural by-products, including the possibility to use them for nutritional purposes [72,75]. The direct consumption of seeds is not possible in many cases, since they are coriaceous, and/or bitter and astringent.…”

Response surface optimization of phenolic compounds extraction from camu‐camu (Myrciaria dubia) seed coat based on chemical properties and bioactivity

“…However, the use of camu‐camu seeds is virtually nonexistent. Considering the amount of seeds generated in South America and their bioactivity, it is possible to incentivize their industrial processing, thus, avoiding losses and contributing to the circular economy engagement in the fruit processing sector (Dzah, Duan, Zhang, Boateng, & Ma, 2020; Fidelis et al., 2019; Villacís‐Chiriboga, van Camp, Vera, & Ruales, 2020).…”

A comprehensive insight into the metabolic landscape of fruit pulp, peel, and seed in two longan (Dimocarpus longanLour.) varieties

“…However, variation in concentration of metabolites in different fruit parts is highly dependent on varieties, environment, and management practices, [10] though previous studies suggested that concentration of metabolites is higher in discarded fractions with marked differences than edible parts. [35] Peel and seed are considered to hold a higher concentration of metabolites than the pulp with a considerable fraction of phenolic compounds, polysaccharides, and tyrosinase inhibitors. [10,34] Longan seed extract has the highest level of phenolic compounds compared to dried flesh.…”