ReviewFoods (Basel, Switzerland)2023
Valorization of Fruit Waste for Bioactive Compounds and Their Applications in the Food Industry.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 56 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
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
56 citing papers in PubMed.
- 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
- Review
- Bioactive Compounds, Food Fermentation, and Sustainable Valorization: Advances, Gaps, and Future Directions.Molecules (Basel, Switzerland) · 2026Article
- Citrus Peel Flours: From Residues to Bioactive Ingredients for Food Applications.Molecules (Basel, Switzerland) · 2026Article
- Exploring the Biomedical and Environmental Application of Silver Oxide Nanoparticles Derived FromFood science & nutrition · 2026Article
- Reutilization of berry by-products for green food additives: a comprehensive review and future perspectives.NPJ science of food · 2026Review
- Utilization of Biomass Waste from Citrus Fruits for the Production of Essential Oils.Foods (Basel, Switzerland) · 2026Article
- Peach Palm (Foods (Basel, Switzerland) · 2026Review
- Valorization of Plant-Based Food By-Products Through Green Extraction of Bioactive Compounds for Functional Food.Molecules (Basel, Switzerland) · 2026Review
- Phenolic compounds and multifunctional properties of thinned apples: revalorizing fruit by-products for industrial applications.Food chemistry: X · 2026Article
- Valorization of Organic Third-Category Fruits Through Vinegar Fermentation: A Laboratory-Scale Evaluation of Apples, Peaches, and Clementines.Foods (Basel, Switzerland) · 2026Article
- Microencapsulation of Black Carrot Pomace Bioactive Compounds: Artificial Neural Network Modeling of Cytotoxicity on L929 Fibroblast Cells.Gels (Basel, Switzerland) · 2026Article
- Recent Advances in the Development of Active and Intelligent Packaging Films Using Fruit Peel Powders.Foods (Basel, Switzerland) · 2026Review
- Fruit and Vegetable Peels as Alternative Feed for Sustainable Poultry Production: A Solution for Small-Scale Farms in Central and Southern Ethiopia.Veterinary medicine and science · 2026Article
- Sustainable utilization of fruit waste in cereal-based breakfast foods: Pre-clinical and clinical perspectives on safety and nutritional benefits.Current research in food science · 2026Review
- From fruit waste to foods via fermentation.Current research in food science · 2026Review
- Extracts from By-Products of the Fruit and Vegetable Industry as Ingredients Improving the Properties of Cleansing Gels.Molecules (Basel, Switzerland) · 2025Article
- From Industry to Dentistry: A Comprehensive Review of Zeolite as a Next-Generation Multifunctional Filler for Enhanced Mechanical Reinforcement and Antimicrobial Efficacy.Dentistry journal · 2025Review
- Exploring Bioactive Compounds from Fruit and Vegetable By-Products with Potential for Food and Nutraceutical Applications.Foods (Basel, Switzerland) · 2025Review
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
The fruit production and processing sectors produce tremendous amounts of by-products and waste that cause significant economic losses and an undesirable impact on the environment. The effective utilization of these fruit wastes can help to reduce the carbon footprint and greenhouse gas emissions, thereby achieving sustainable development goals. These by-products contain a variety of bioactive compounds, such as dietary fiber, flavonoids, phenolic compounds, antioxidants, polysaccharides, and several other health-promoting nutrients and phytochemicals. These bioactive compounds can be extracted and used as value-added products in different industrial applications. The bioactive components extracted can be used in developing nutraceutical products, functional foods, or food additives. This review provides a comprehensive review of the recent developments in fruit waste valorization techniques and their application in food industries. The various extraction techniques, including conventional and emerging methods, have been discussed. The antioxidant and antimicrobial activities of the active compounds extracted and isolated from fruit waste have been described. The most important food industrial application of bioactive compounds extracted from fruit waste (FW) has been provided. Finally, challenges, future direction, and concluding remarks on the topic are summarized.
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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.