Agro-industrial waste as source of bioactive compounds and their utilization: A review

Abstract

Processing of horticultural goods produces a large amount of waste. Huge waste and losses in the food and processing industries are facing economic losses and environmental problems. Agro-industries byproducts can serve as important raw material for development of value added food products. The byproducts from fruits and vegetables can be used as unconventional alternate feed for animals which have best source of digestible nutrients and fulfill the gaps between demand and supply of feedstuffs. It is also used as food additives for formulation of nuetraceuticals, pharmaceutical and other functional food. Other agricultural byproducts from cereals and plantation crops are can be utilized as organic residues and processing byproducts for valorization of waste by converting it into most useful products. The use of bioactive compounds extracted from by-products are an important step towards sustainable development. In order to produce value-added products, the use of these low-cost horticultural waste is a novel step in sustainable development.

Bioactive Ingredients Obtained from Agro-industrial Byproducts: Recent Advances and Innovation in Micro- and Nanoencapsulation

“…Banana, apple, grape, and citrus peels have been studies as byproduct sources of phenolic compounds, flavan-3-ols, such as epicatechin and catechin, and flavanols, such as quercetin, and gallic, chlorogenic, and ferulic acids, which were found in different proportions (20–60 mg/100 g) depending upon the fruit from which they were obtained. These byproduct compounds showed antioxidant and anti-inflammatory properties. , In pomegranate peels, hydrolyzable tannins and phenolic acids have also been identified. Grape byproducts are low-cost, and this fruit contains resveratrol with several biological properties .…”

“…Epidemiological studies show that the consumption of fruits and vegetables, rich in bioactive antioxidants, especially phenolic compounds, like flavonoids, may improve protective effects to human health and can reduce the risk of many diseases. 10 Agro-industrial byproducts are the most important potential sources of phenolic compounds; they are regarded as a possible source of a new food additives and include peels, seeds, skin peanut, and ripe fruits (Table 1). The potential uses of natural antioxidants as additives have been reported by many authors, who showed no significant differences with synthetic antioxidants.…”

“…These byproduct compounds showed antioxidant and anti-inflammatory properties. 10,11 In pomegranate peels, hydrolyzable tannins and phenolic acids have also been identified. Grape byproducts are low-cost, and this fruit contains resveratrol with several biological properties.…”

“…The consumption of these components is associated with benefits on human health, being able to reduce the risk of many diseases, such as cancer and heart disease, by modulating pro-inflammatory and stress oxidative states. 10 On the other hand, processing of cereals (wheat, rice, oat, corn, and barley) and pulses generates valuable byproducts during dry, wet milling, malting, and pearling such as bran, germ, pericarp, coat, husk, and other meal, which are rich sources of phenolic compounds. 10,12 Principal components are phenolic acids.…”

“…10 On the other hand, processing of cereals (wheat, rice, oat, corn, and barley) and pulses generates valuable byproducts during dry, wet milling, malting, and pearling such as bran, germ, pericarp, coat, husk, and other meal, which are rich sources of phenolic compounds. 10,12 Principal components are phenolic acids. Generally, the two main phenolic acids present in cereals are ferulic and p-coumaric acids, and the concentration of flavonoids is lower, except for barley.…”