Fruit Juice Industry Wastes as a Source of Bioactives

Abstract

Food processing sustainability, as well as waste minimization, are key concerns for the modern food industry. A significant amount of waste is generated by the fruit juice industry each year. In addition to the economic losses caused by the removal of these wastes, its impact on the environment is undeniable. Therefore, researchers have focused on recovering the bioactive components from fruit juice processing, in which a great number of phytochemicals still exist in the agro-industrial wastes, to help minimize the waste burden as well as provide new sources of bioactive compounds, which are believed to be protective agents against certain diseases such as cardiovascular diseases, cancer, and diabetes. Although these wastes contain non-negligible amounts of bioactive compounds, information on the utilization of these byproducts in functional ingredient/food production and their impact on the sensory quality of food products is still scarce. In this regard, this review summarizes the most recent literature on bioactive compounds present in the wastes of apple, citrus fruits, berries, stoned fruits, melons, and tropical fruit juices, together with their extraction techniques and valorization approaches. Besides, on the one hand, examples of different current food applications with the use of these wastes are provided. On the other hand, the challenges with respect to economic, sensory, and safety issues are also discussed.

Green Extraction of Orange Peel Waste Reduces TNFα-Induced Vascular Inflammation and Endothelial Dysfunction

“…Indeed, a plethora of studies have evaluated the potential to extract many different valuable bioactive compounds from OPW, including essential oils, pectin, and carotenoids. Specifically, other bioconversion technologies or additive manufacturing techniques have also been explored to convert OPW into biochemicals, biopolysaccharides, and bioenergy [ 3 , 15 , 24 , 34 ]. More recently, due to advancement of additive manufacturing techniques, other food products or food wastes including OPW may be explored to create 3D printed food [ 53 , 54 , 55 , 56 , 57 ].…”

“…Given that oxidative stress and inflammation are common features reported in endothelial dysfunction, a critical and initiating factor for several vascular complications [ 10 , 11 , 12 , 13 ], flavonoids are widely considered as potential sources of natural product to exert beneficial effects on the cardiovascular system [ 14 ]. Indeed, several previous studies have shown that flavonoids present in orange peel waste (OPW) possessed antioxidant and anti-inflammatory properties [ 15 , 16 ] although less is known on the effects of OPW in endothelial cells. As the OPW represents a considerable proportion of the fruit, abundant in flavonoid content and yet often unconsumed and discarded, it creates an opportunity to explore suitable extraction methods to upcycle these OPW into functional food products or incorporated in drug delivery devices [ 17 ] with potential bioactive properties for enhancing vascular health in animal models [ 18 ] or 3D printed biofabricated models [ 19 ].…”

Value-Added Utilization of Citrus Peels in Improving Functional Properties and Probiotic Viability of Acidophilus-bifidus-thermophilus (ABT)-Type Synbiotic Yoghurt during Cold Storage

“…The leading area of fruit production around the world is citrus cultivation, with its over-production having been transformed with technology into other food products, such as jams and juices. However, these citrus fruit industries produce close to 120 million tons per year of citrus waste worldwide [ 1 , 2 ]. The waste can be seeds, pulp residues, and citrus peels which can cause environmental pollution [ 3 , 4 ].…”

Introduction to Novel Approaches in the Valorization of Agricultural Wastes and Their Applications

“…Thus, the bioactive compounds present in the wastes produced during the fruit juice industry production are reviewed, updating the extraction techniques and recent valorization approaches. 4 The bioactive compounds from honeybee production byproducts and beekeeping, 5 the soybean processing residues, such as okara, as an excellent source of isoflavones, saponins, and fiber, focusing on the extraction methods and pharmacotherapeutic effects, 6 and the grape winemaking residues from different cultivars 7 are also described. The extraction of pigments, betalains, anthocyanins, chlorophylls, and carotenoids with coloring and health effects from fruit and vegetable byproducts is also reviewed, with an updated description of the methods for their extraction from the agri-food industry.…”

“…Several reviews on the description of wastes and residues and the kind of phytochemicals obtained from them are also included in the special issue. Thus, the bioactive compounds present in the wastes produced during the fruit juice industry production are reviewed, updating the extraction techniques and recent valorization approaches . The bioactive compounds from honeybee production byproducts and beekeeping, the soybean processing residues, such as okara, as an excellent source of isoflavones, saponins, and fiber, focusing on the extraction methods and pharmacotherapeutic effects, and the grape winemaking residues from different cultivars are also described.…”