ReviewJournal of agricultural and food chemistry2022
Fruit Juice Industry Wastes as a Source of Bioactives.
Review in Journal of agricultural and food chemistry, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 34 papers.
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Who cites it
34 citing papers in PubMed.
- Analysis of taste and non-volatile compound differences in jujube pigments from different sources using multiple techniques.Food chemistry: X · 2026Article
- Bio-Nanocomposites Obtained by Green Synthesis with Silver Nanoparticles from By-Products of Fruits, Berries and Vegetables: Structure, Functionality and Applications-A Review.Nanomaterials (Basel, Switzerland) · 2026Review
- Dietary and Formulation Potential of Natural Oils and Fats in Ocular Health and Disease: Mechanisms, Evidence, and Future Directions.Nutrients · 2026Review
- Phytochemical Profiling (Phenolics and Carotenoids) and Antioxidant Potential of Apple, Plum, Carrot, and Beetroot Juice Pomaces: Towards Sustainable Food Ingredients.Foods (Basel, Switzerland) · 2026Article
- Ultrasound-assisted enzymatic extraction of citrus pomace yields dietary fiber-rich extract with skin-protective effects.Journal of the science of food and agriculture · 2026Article
- Comparative Valorization of Amazonian Fruit Wastes Reveals Açaí Seeds as a Promising Source of Antibacterial and Antioxidant Compounds.Journal of food science · 2026Article
- Revalorizing Apple Peel Flour as a Functional Component in Wheat-Based Cookies: Effects on Nutritional Profile and Quality Characteristics.Food science & nutrition · 2026Article
- Ultrasound-Assisted Extraction of Phenolics from Pear Pomace: Method Optimization, Phenolic Profile, and Antioxidant Capacity.Molecules (Basel, Switzerland) · 2026Article
- Advances in Eco-Friendly Extraction of Fruit Bioactive Compounds: Technologies, Challenges and Future Directions.Analytical science advances · 2026Review
- Exploring the Biomedical and Environmental Application of Silver Oxide Nanoparticles Derived FromFood science & nutrition · 2026Article
- Valorization of Mango By-Products: Bioactive Potential of Peel and Seeds and Their In Vitro Bioavailability.Molecules (Basel, Switzerland) · 2026Article
- DOE-Based Optimization of Dietary Fiber Extraction Process and Bioactivity Evaluation of Plum (Foods (Basel, Switzerland) · 2026Article
- Optimization of Pre-Treatments to Overcome Stickiness-Related Hurdles and Enhance Drying Efficiency in Apple Pomace.Food science & nutrition · 2025Article
- A Narrative Review on Plant Extracts for Metabolic Syndrome: Efficacy, Safety, and Technological Advances.Nutrients · 2025Review
- The global burden of lead exposure-related ischemic stroke: based on Bayesian age-period-cohort analysis.Frontiers in public health · 2025Article
- Review
- Green Extraction of Bioactive Compounds from Apple Pomace from the Cider Industry.Antioxidants (Basel, Switzerland) · 2024Article
- Orange peel-mediated synthesis of silver nanoparticles with antioxidant and antitumor activities.BMC biotechnology · 2024Article
- Upcycling fruit waste into microalgae biotechnology: Perspective views and way forward.Food chemistry. Molecular sciences · 2024Article
- Exploring the Bioactive Properties and Therapeutic Benefits of Pear Pomace.Antioxidants (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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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