Fruit Wastes as a Valuable Source of Value-Added Compounds: A Collaborative Perspective

• Type: Article in International Scientific Journal
• Date: 2021

Authors

Lucarini, M (Author) Other; Durazzo, A (Author) Other; Bernini, R (Author) Other; Campo, M (Author) Other; Vita, C (Author) Other; Souto, EB (Author) Other; Lombardi Boccia, G (Author) Other; Ramadan, MF (Author) Other; Santini, A (Author) Other; Romani, A (Author) Other

Journal

Title: Molecules

Vol. 39

Final page: 6338

ISSN: 1420-3049

Publisher: MDPI

Indexing

ISI Web of Knowledge - 0 Citations

Scopus - 0 Citations

Other information

Authenticus ID: P-00V-P26

DOI: 10.3390/molecules26216338

Abstract (EN): The by-products/wastes from agro-food and in particular the fruit industry represents from one side an issue since they cannot be disposed as such for their impact on the environment but they need to be treated as a waste. However, on the other side, they are a source of bioactive healthy useful compounds which can be recovered and be the starting material for other products in the view of sustainability and a circular economy addressing the global goal of "zero waste" in the environment. An updated view of the state of art of the research on fruit wastes is here given under this perspective. The topic is defined as follows: (i) literature quantitative analysis of fruit waste/by-products, with particular regards to linkage with health; (ii) an updated view of conventional and innovative extraction procedures; (iii) high-value added compounds obtained from fruit waste and associated biological properties; (iv) fruit wastes presence and relevance in updated databases. Nowadays, the investigation of the main components and related bioactivities of fruit wastes is being continuously explored throughout integrated and multidisciplinary approaches towards the exploitation of emerging fields of application which may allow to create economic, environmental, and social value in the design of an eco-friendly approach of the fruit wastes.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 27