Nutritional Qualities and Valorization Trends of Vegetable and Fruit Byproducts: A Comprehensive Review
Vegetable and fruit byproducts are different parts of vegetables and fruits plus secondary products derived from primary agrofood production processes. With the increasing growth of global vegetable and fruit production, utilization of their byproducts for recovery of health benefit dietary nutrient...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2024-01-01
|
| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2024/5518577 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832557972079771648 |
|---|---|
| author | Zenebe Tadesse Tsegay Sarah Tewolde-Berhan Gebreegziabher Guesh Mulaw |
| author_facet | Zenebe Tadesse Tsegay Sarah Tewolde-Berhan Gebreegziabher Guesh Mulaw |
| author_sort | Zenebe Tadesse Tsegay |
| collection | DOAJ |
| description | Vegetable and fruit byproducts are different parts of vegetables and fruits plus secondary products derived from primary agrofood production processes. With the increasing growth of global vegetable and fruit production, utilization of their byproducts for recovery of health benefit dietary nutrients required emphasis. The current food system and manufacturers are inadequate to maximize the existing food or plant resources’ public demand concurrently to minimize environmental pollution. Important sources of nutritional qualities of these byproducts and their valorization trends are getting research interests. In this review, we have summarized the nutritional qualities and their means of valorization of vegetable and fruit byproducts which have maximum global production from the FAO (2021) published data. The nutritional qualities of the main byproducts are highlighted and the current trends to valorize them into innovative health-promoting products were assessed. Valorization investigations conducted on these byproducts into food additives (dietary fiber concentrates), nutraceuticals, edible food packaging materials, fermented beverages, and natural dyes were mainly focused on in this review. There are limitations in valorizing technologies of vegetable and fruit byproducts. Hence, further studies are vital to develop novel processing techniques for each of these byproducts. Benefiting from the food waste is a pearl of wisdom and ignoring the value can be participating in pollution. |
| format | Article |
| id | doaj-art-7cfe705c5f86421284b19294ab491c22 |
| institution | Kabale University |
| issn | 1745-4557 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-7cfe705c5f86421284b19294ab491c222025-02-03T01:45:32ZengWileyJournal of Food Quality1745-45572024-01-01202410.1155/2024/5518577Nutritional Qualities and Valorization Trends of Vegetable and Fruit Byproducts: A Comprehensive ReviewZenebe Tadesse Tsegay0Sarah Tewolde-Berhan Gebreegziabher1Guesh Mulaw2Mekelle UniversityMekelle UniversityAksum UniversityVegetable and fruit byproducts are different parts of vegetables and fruits plus secondary products derived from primary agrofood production processes. With the increasing growth of global vegetable and fruit production, utilization of their byproducts for recovery of health benefit dietary nutrients required emphasis. The current food system and manufacturers are inadequate to maximize the existing food or plant resources’ public demand concurrently to minimize environmental pollution. Important sources of nutritional qualities of these byproducts and their valorization trends are getting research interests. In this review, we have summarized the nutritional qualities and their means of valorization of vegetable and fruit byproducts which have maximum global production from the FAO (2021) published data. The nutritional qualities of the main byproducts are highlighted and the current trends to valorize them into innovative health-promoting products were assessed. Valorization investigations conducted on these byproducts into food additives (dietary fiber concentrates), nutraceuticals, edible food packaging materials, fermented beverages, and natural dyes were mainly focused on in this review. There are limitations in valorizing technologies of vegetable and fruit byproducts. Hence, further studies are vital to develop novel processing techniques for each of these byproducts. Benefiting from the food waste is a pearl of wisdom and ignoring the value can be participating in pollution.http://dx.doi.org/10.1155/2024/5518577 |
| spellingShingle | Zenebe Tadesse Tsegay Sarah Tewolde-Berhan Gebreegziabher Guesh Mulaw Nutritional Qualities and Valorization Trends of Vegetable and Fruit Byproducts: A Comprehensive Review Journal of Food Quality |
| title | Nutritional Qualities and Valorization Trends of Vegetable and Fruit Byproducts: A Comprehensive Review |
| title_full | Nutritional Qualities and Valorization Trends of Vegetable and Fruit Byproducts: A Comprehensive Review |
| title_fullStr | Nutritional Qualities and Valorization Trends of Vegetable and Fruit Byproducts: A Comprehensive Review |
| title_full_unstemmed | Nutritional Qualities and Valorization Trends of Vegetable and Fruit Byproducts: A Comprehensive Review |
| title_short | Nutritional Qualities and Valorization Trends of Vegetable and Fruit Byproducts: A Comprehensive Review |
| title_sort | nutritional qualities and valorization trends of vegetable and fruit byproducts a comprehensive review |
| url | http://dx.doi.org/10.1155/2024/5518577 |
| work_keys_str_mv | AT zenebetadessetsegay nutritionalqualitiesandvalorizationtrendsofvegetableandfruitbyproductsacomprehensivereview AT sarahtewoldeberhangebreegziabher nutritionalqualitiesandvalorizationtrendsofvegetableandfruitbyproductsacomprehensivereview AT gueshmulaw nutritionalqualitiesandvalorizationtrendsofvegetableandfruitbyproductsacomprehensivereview |