ReviewMolecules (Basel, Switzerland)2020
High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation.
Review in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 38 papers.
What it found
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The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
38 citing papers in PubMed.
- Trial
- Valorization of Vegetable Processing Residues for Functional Biodegradable Films in Sustainable Food Packaging.Foods (Basel, Switzerland) · 2026Review
- Effects of rice bran milling fractions on the eating quality, starch digestion properties, and flavor characteristics of steamed bread.Food chemistry: X · 2026Article
- Reduced Neuroinflammation and Pain with a Functional Sourdough Bread Enriched with Legumes and Ancient Cereals in a Mouse Model of LPS-Induced Inflammation.International journal of molecular sciences · 2026Article
- Assembly of a synthetic microbial community to ferment rice (Oryza sativa) bran for aquaculture feedstuff.International microbiology : the official journal of the Spanish Society for Microbiology · 2025Article
- Potential Application of Plant By-Products in Biomedicine: From Current Knowledge to Future Opportunities.Antioxidants (Basel, Switzerland) · 2025Review
- Vegetable By-Products from Industrial Processing: From Waste to Functional Ingredient Through Fermentation.Foods (Basel, Switzerland) · 2025Review
- Enhancing Human Health Through Nutrient and Bioactive Compound Recovery from Agri-Food By-Products: A Decade of Progress.Nutrients · 2025Review
- The Role of LC-MS in Profiling Bioactive Compounds from Plant Waste for Cosmetic Applications: A General Overview.Plants (Basel, Switzerland) · 2025Review
- Grapefruit peel waste: unlocking the potential for industrial applications in the circular economy.Food science and biotechnology · 2025Review
- Macro- and Microelement Composition, Antioxidant Activity, and Biological Effect of Cold-Pressed Edible Oils from Commercial and Amateur Companies.Molecules (Basel, Switzerland) · 2025Article
- Apple Blossom Agricultural Residues as a Sustainable Source of Bioactive Peptides through Microbial Fermentation Bioprocessing.Antioxidants (Basel, Switzerland) · 2024Article
- Exploitation of Natural By-Products for the Promotion of Healthy Outcomes in Humans: Special Focus on Antioxidant and Anti-Inflammatory Mechanisms and Modulation of the Gut Microbiota.Antioxidants (Basel, Switzerland) · 2024Review
- Agro-Industrial By-Products of Plant Origin: Therapeutic Uses as well as Antimicrobial and Antioxidant Activity.Biomolecules · 2024Review
- Valorization of Grain and Oil By-Products with Special Focus on Hemicellulose Modification.Polymers · 2024Review
- Chemical Characterization, Free Radical Scavenging, and Cellular Antioxidant Properties of the Egadi Island EndemicBiomolecules · 2024Article
- The Valorization of Wastes and Byproducts from Cruciferous Vegetables: A Review on the Potential Utilization of Cabbage, Cauliflower, and Broccoli Byproducts.Foods (Basel, Switzerland) · 2024Review
- Trends and challenges of fruit by-products utilization: insights into safety, sensory, and benefits of the use for the development of innovative healthy food: a review.Bioresources and bioprocessing · 2024Review
- Application of ultrasound technology for the effective management of waste from fruit and vegetable.Ultrasonics sonochemistry · 2024Review
- Rice Byproduct Compounds: From Green Extraction to Antioxidant Properties.Antioxidants (Basel, Switzerland) · 2023Review
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Food waste (FW) represents a global and ever-growing issue that is attracting more attention due to its environmental, ethical, social and economic implications. Although a valuable quantity of bioactive components is still present in the residuals, nowadays most FW is destined for animal feeding, landfill disposal, composting and incineration. Aiming to valorize and recycle food byproducts, the development of novel and sustainable strategies to reduce the annual food loss appears an urgent need. In particular, plant byproducts are a plentiful source of high-value compounds that may be exploited as natural antioxidants, preservatives and supplements in the food industry, pharmaceuticals and cosmetics. In this review, a comprehensive overview of the main bioactive compounds in fruit, vegetable and cereal byproducts is provided. Additionally, the natural and suitable application of tailored enzymatic treatments and fermentation to recover high-value compounds from plant byproducts is discussed. Based on these promising strategies, a future expansion of green biotechnologies to revalorize the high quantity of byproducts is highly encouraging to reduce the food waste/losses and promote benefits on human health.
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Registered trials
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