Vegetable By‐products

Food Additives from Fruit and Vegetable By-Products and Bio-Residues: A Comprehensive Review Focused on Sustainability

“…Furthermore, vegetables influence other aspects of the human body's systems, such as improved appetite, enhanced flavor, and improved digestion. The advantages mentioned above are mainly explained by the composition of these foods, with many vitamins, fibers, minerals, and phytochemicals and a low caloric value (proteins and carbohydrates) [13,18].…”

“…Regarding food waste, the continents follow the reverse order. Europe, North America, and Oceania, where the income is highest, are the most wasteful, followed by Asia, Africa, and Latin America, continents with limited sources of food [13]. India is one of the largest fruits and vegetable producers in the world, and over 30% of its production is lost due to difficulties in transport and storage that cause physical changes in food [19].…”

“…In the last stage of the supply chain (consumption), the loss occurs due to the deterioration and non-consumption of the purchased food by the consumer, which is subsequently discarded in dumpsters along with other waste. In all stages of the chain, the qualitative and quantitative loss is present [4,11,13,22].…”

“…The waste generated in the supply chain can be treated and converted into products with added value [5]. With vegetables, some by-products are peels, seeds, stems, leaves, roots, and pieces of food that derive from processing [13]. As wasted products have valuable compounds which can be extracted and used in different products, some researchers use the term "by-product" or "co-product" to identify wasted food, which have these molecules [5,14,15].…”

Innovative Technologies for Extraction and Microencapsulation of Bioactives from Plant-Based Food Waste and Their Applications in Functional Food Development

“…Food wastes, particularly from fruits and vegetables, are rich sources of bioactive compounds. Bioactive components have elicited nutraceutical effects which are utilized to produce functional foods [ 8 , 22 ]. There have been numerous attempts to recycle these wastes into functional foods to get therapeutic and nutritional benefits.…”