ReviewJournal of food science2024
Green technologies for extracting plant waste functional ingredients and new food formulation: A review.
Review in Journal of food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 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
9 citing papers in PubMed.
- Plant by-products as a valuble source of natural antiglycemic compounds: Economic aspects and alternative raw material sources.Journal of food and drug analysis · 2026Review
- Bioactive Compounds from Agro-Industrial By-Products: Green Recovery Technologies, Analytical Characterization, and Industrial Applications.Foods (Basel, Switzerland) · 2026Review
- Kombucha Ferments from White and Red Cabbage By-Products as a Sustainable Source of Metabolites with Antioxidant and Anti-Inflammatory Activity.Molecules (Basel, Switzerland) · 2026Article
- Upcycling orange by-product: phenolic bioaccessibility and technological features of jelly candies enriched with hydroalcoholic and enzymatic extracts.Journal of the science of food and agriculture · 2026Article
- Biogenic Nickel Ferrite Nanoparticles Synthesized From Agro-Waste: Green Synthesis, Physicochemical Characterization, and Potential for Magnetic Hyperthermia Applications.Nanotechnology, science and applications · 2026Article
- Development of a New Tomato Sauce Enriched with Bioactive Compounds Through the Use of Processing By-Products and Vegetables.Foods (Basel, Switzerland) · 2025Article
- Nutritional Composition, Physicochemical Properties, Antioxidant Activity, and Sensory Quality ofFoods (Basel, Switzerland) · 2025Article
- Optimization of Enzymatic Extraction and Vacuum-Assisted Evaporation Parameters for Banana Syrup Production.International journal of food science · 2025Article
- Green technologies for extracting plant waste functional ingredients and new food formulation: A review.Journal of food science · 2024Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Nowadays, there is a growing interest in food waste recovery by both consumers and companies. Food waste of plant origin is a source of bioactive compounds, such as phenolic acids, anthocyanins, flavonoids, phytosterols, carotenoids, and tocopherols, with well-known antioxidant, anti-glycemic, and antimicrobial properties. The use of green and sustainable technologies to recover bioactive compounds from food waste is a possible solution to valorize waste following the principles of green chemistry. Furthermore, today's consumers are more attracted, informed, and aware of the benefits associated with the consumption of functional foods, and with this in mind, the use of extracts rich in beneficial compounds obtained by green technologies from food waste can be a valid alternative to prepare functional foods. In this review, the recovery of polyphenols and fibers with green technologies from food waste for the formulation of functional foods was presented.
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What OpenQuestion holds
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.