Sustainable Extraction Technology of Fruit and Vegetable Residues as Novel Food Ingredients
Background: Fruit and vegetable waste (FVW) is a global waste issue with environmental impacts. It contains valuable compounds such as polysaccharides, polyphenols, proteins, vitamins, pigments, and fatty acids, which can be extracted for food applications. This study aims to review sustainable extr...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/2/331 |
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| author | Shiqi Zheng Zhoumei Huang Li Dong Daotong Li Xiaosong Hu Fang Chen Chen Ma |
| author_facet | Shiqi Zheng Zhoumei Huang Li Dong Daotong Li Xiaosong Hu Fang Chen Chen Ma |
| author_sort | Shiqi Zheng |
| collection | DOAJ |
| description | Background: Fruit and vegetable waste (FVW) is a global waste issue with environmental impacts. It contains valuable compounds such as polysaccharides, polyphenols, proteins, vitamins, pigments, and fatty acids, which can be extracted for food applications. This study aims to review sustainable extraction methods for FVW and its potential in the food industry. Methods: This paper provides an overview of the sources and sustainable methods of high value-added compounds extracted from FVW. Sustainable techniques, including supercritical fluid extraction and ultrasound-assisted extraction, are compared with traditional methods, for their efficiency in extracting high-value compounds from FVW while minimizing environmental impact. Discussions: Sustainable extraction of FVW compounds is sustainable and beneficial for novel food ingredients. However, challenges in scalability and cost need to be addressed for wider adoption in the food sector. Conclusions: Sustainable extraction techniques effectively extract phytochemicals from FVW, preserving bioactivity and reducing environmental load. These methods show promise for sustainable food ingredient development. |
| format | Article |
| id | doaj-art-0b864cc871424fb5becf816f3dd58a5a |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-0b864cc871424fb5becf816f3dd58a5a2025-01-24T13:33:18ZengMDPI AGFoods2304-81582025-01-0114233110.3390/foods14020331Sustainable Extraction Technology of Fruit and Vegetable Residues as Novel Food IngredientsShiqi Zheng0Zhoumei Huang1Li Dong2Daotong Li3Xiaosong Hu4Fang Chen5Chen Ma6National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaNational Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaNational Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaNational Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaNational Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaNational Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaNational Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaBackground: Fruit and vegetable waste (FVW) is a global waste issue with environmental impacts. It contains valuable compounds such as polysaccharides, polyphenols, proteins, vitamins, pigments, and fatty acids, which can be extracted for food applications. This study aims to review sustainable extraction methods for FVW and its potential in the food industry. Methods: This paper provides an overview of the sources and sustainable methods of high value-added compounds extracted from FVW. Sustainable techniques, including supercritical fluid extraction and ultrasound-assisted extraction, are compared with traditional methods, for their efficiency in extracting high-value compounds from FVW while minimizing environmental impact. Discussions: Sustainable extraction of FVW compounds is sustainable and beneficial for novel food ingredients. However, challenges in scalability and cost need to be addressed for wider adoption in the food sector. Conclusions: Sustainable extraction techniques effectively extract phytochemicals from FVW, preserving bioactivity and reducing environmental load. These methods show promise for sustainable food ingredient development.https://www.mdpi.com/2304-8158/14/2/331fruit and vegetable residuessustainable extractionnovel food ingredients |
| spellingShingle | Shiqi Zheng Zhoumei Huang Li Dong Daotong Li Xiaosong Hu Fang Chen Chen Ma Sustainable Extraction Technology of Fruit and Vegetable Residues as Novel Food Ingredients Foods fruit and vegetable residues sustainable extraction novel food ingredients |
| title | Sustainable Extraction Technology of Fruit and Vegetable Residues as Novel Food Ingredients |
| title_full | Sustainable Extraction Technology of Fruit and Vegetable Residues as Novel Food Ingredients |
| title_fullStr | Sustainable Extraction Technology of Fruit and Vegetable Residues as Novel Food Ingredients |
| title_full_unstemmed | Sustainable Extraction Technology of Fruit and Vegetable Residues as Novel Food Ingredients |
| title_short | Sustainable Extraction Technology of Fruit and Vegetable Residues as Novel Food Ingredients |
| title_sort | sustainable extraction technology of fruit and vegetable residues as novel food ingredients |
| topic | fruit and vegetable residues sustainable extraction novel food ingredients |
| url | https://www.mdpi.com/2304-8158/14/2/331 |
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