ReviewFoods (Basel, Switzerland)2020
Sustainable Use of Fruit and Vegetable By-Products to Enhance Food Packaging Performance.
Review in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 48 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
48 citing papers in PubMed.
- Comparison of the Structural Characteristics and Functional Performances of Chitosan-Based Active Packaging Films Loaded with Three Varieties of Water Chestnut (Foods (Basel, Switzerland) · 2026Article
- Valorization of Vegetable Processing Residues for Functional Biodegradable Films in Sustainable Food Packaging.Foods (Basel, Switzerland) · 2026Review
- Biodegradable Active Food Films: Bibliometric Analysis and Literature Review over the Last Five Years.Molecules (Basel, Switzerland) · 2026Review
- Ultrasound-Assisted Extraction of Apple Pomace: Statistical Optimization and Antioxidant Activity Evaluation.Molecules (Basel, Switzerland) · 2026Article
- Valorization of Tomato (Plants (Basel, Switzerland) · 2026Article
- Lactuca sativa L. losses and wastes as a source of biobased ingredients.Journal of the science of food and agriculture · 2026Article
- A Critical Review of Emerging Solutions for Food Packaging: Opportunities and Challenges.Foods (Basel, Switzerland) · 2026Review
- Recent Insights into the Research of (Bio)Active Additives for Advanced Polymer Materials.Polymers · 2025Review
- Valorization of Mushroom Residues for Functional Food Packaging.International journal of molecular sciences · 2025Review
- A Grape-Derived Solvent for the Recovery of Phenolic Compounds from Food Waste By-Products Using Ultrasonic-Assisted and Overnight Extraction.Molecules (Basel, Switzerland) · 2025Article
- Valorization of mango byproducts for sustainable active packaging: Advances in functionalized biopolymer films.Food chemistry: X · 2025Review
- Biodegradable Pectin/Starch-Based Films Applied on Fresh Pears.ACS omega · 2025Article
- Effects of Grape Pomace Powder Alone and in Combination with Pomegranate Peel Extract and Lactic Acid to Prolong the Shelf Life of Chicken Nuggets.Foods (Basel, Switzerland) · 2025Article
- Beyond enzymes and organic acids, solid-state fermentation as an alternative for valorizing fruits and vegetable wastes into novel bio-products in a circular economy: A critical review.AIMS microbiology · 2025Review
- Assessment of the effect of agro-industrial by-products rich in polyphenols onFrontiers in veterinary science · 2025Article
- Article
- From by-products to new application opportunities: the enhancement of the leaves deriving from the fruit plants for new potential healthy products.Frontiers in nutrition · 2024Review
- Enhancement of Thermal and Gas Barrier Properties of Graphene-Based Nanocomposite Films.ACS omega · 2023Article
- Article
- Polyphenol Profiling by LC QTOF/ESI-MS and Biological Activity of Purple Passion Fruit Epicarp Extract.Molecules (Basel, Switzerland) · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fruit and vegetable by-products are the most abundant food waste. Industrial processes such as oil, juice, wine or sugar production greatly contribute to this amount. These kinds of residues are generally thrown away in form of leftover and used as feed or composted, but they are a great source of bioactive compounds like polyphenols, vitamins or minerals. The amount of residue with potential utilization after processing has been estimated in millions of tons every year. For this reason, many researchers all around the world are making great efforts to valorize and reuse these valuable resources. Of greatest importance is the by-product potential to enhance the properties of packaging intended for food applications. Therefore, this overview collects the most recent researches dealing with fruit and vegetable by-products used to enhance physical, mechanical, antioxidant and antimicrobial properties of packaging systems. Recent advances on synthetic or bio-based films enriched with by-product components are extensively reviewed, with an emphasis on the role that by-product extracts can play in food packaging materials.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.