ReviewFoods (Basel, Switzerland)2025
Valorization of Berry Fruit By-Products: Bioactive Compounds, Extraction, Health Benefits, Encapsulation and Food Applications.
Review in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 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.
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Who cites it
11 citing papers in PubMed.
- Potential of Berry Fruit Pomace for Application in Processed Meat as Natural Alternative to Nitrates and Nitrites.Molecules (Basel, Switzerland) · 2026Review
- Differential Temperature Effects on Phenolic Recovery and Antioxidant Capacity During the Hydroethanolic Extraction of Chilean Blueberry Pomace.Antioxidants (Basel, Switzerland) · 2026Article
- From Agri-Food Byproducts to High-Value Bioactive Compounds: A Critical Review Linking Green Recovery and Chemical Profiling to Circular Valorization.Molecules (Basel, Switzerland) · 2026Review
- A Review ofFoods (Basel, Switzerland) · 2026Review
- Reutilization of berry by-products for green food additives: a comprehensive review and future perspectives.NPJ science of food · 2026Review
- Valorization of Sea Buckthorn, Black Chokeberry, and Black Currant Branch Biomass as a Novel Source of Bioactive Oligomeric Proanthocyanidins.Plants (Basel, Switzerland) · 2026Article
- Integrated omics approaches with non-thermal food fortification: pathways to personalized nutrition solutions.Frontiers in nutrition · 2026Review
- Ultrasound-Assisted Extraction of Bioactive Compounds from Strawberry Pomace: Optimization and Bioactivity Assessment.Antioxidants (Basel, Switzerland) · 2025Article
- Improving the Antioxidant Potential of Berry Crops Through Genomic Advances and Modern Agronomic and Breeding Tools.Biotech (Basel (Switzerland)) · 2025Review
- Black Chokeberry Extracts (Molecules (Basel, Switzerland) · 2025Review
- Technological Innovations and Circular Economy in the Valorization of Agri-Food By-Products: Advances, Challenges and Perspectives.Foods (Basel, Switzerland) · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors.
Funding
Abstract
The increased production of high-quality berry products in recent years has led to considerable quantities of by-products such as pomace (25-50%), which consists of skin, seeds, stems and leaves. The improper management of pomace can lead to environmental pollution and potential public health problems due to microbial contamination, and storage causes additional processing costs. However, due to their high content of various valuable bioactive compounds (BACs), berry by-products have gained much attention as sustainable and functional ingredients with applications in the food and nutraceutical industries. The health benefits are primarily attributed to the phenolic compounds, which exhibit numerous biological activities, especially good antioxidant and antibacterial activity as well as health-promoting effects. This review summarizes the bioactive content and composition of extracts from berry by-products (genera Ribes, Rubus, Fragaria, Sambucus, Aronia and Vaccinium) obtained using advanced extraction technologies and their stabilization through sophisticated encapsulation technologies that make them suitable for various food applications. The addition of berry pomace to beverages, bakery, dairy and meat products improves sensory quality, extends shelf life, increases nutritional value and reduces the environmental footprint. This information can provide food scientists with valuable insights to evaluate the potential of berry by-products as functional ingredients with health-promoting and disease-preventing properties that create value-added products for human consumption while reducing food waste.
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Registered trials
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