Student or educator? Sign up with your school email and get 6 months of Pro free.
CoChat
Sign Up
Cited by 317

The DOI matches its Crossref record; 402 of the 402 references it cites were found in a registry or an index.

Bioactive potential of fruit and vegetable wastes

·2020·Advances in Food and Nutrition Research
DOI 10.1016/bs.afnr.2019.07.001
Open this paper in CoChat — free account

Abstract

Fruits and vegetables are essential for human nutrition, delivering a substantial proportion of vitamins, minerals, and fibers in our daily diet. Unfortunately, half the fruits and vegetables produced worldwide end up as wastes, generating environmental issues caused mainly by microbial degradation. Most wastes are generated by industrial processing, the so-called by-products. These by-products still contain many bioactive compounds post-processing, such as macronutrients (proteins and carbohydrates) and phytochemicals (polyphenols and carotenoids). Recently, the recovery of these bioactive compounds from industry by-products has received significant attention, mainly due to their possible health benefits for humans. This chapter focuses on the bioactive potential of fruit and vegetable by-products with possible applications in the food industry (functional foods) and in the health sector (nutraceuticals).

Overview

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Integrity signals

Registry

Crossref · 10.1016/bs.afnr.2019.07.001

Cites

402 of 402 references verified0 citation errors · 0 not checkable

Statistics

Verification

Claims the paper makes

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

The self-check needs the paper’s full text.

Citations

Cites

1 retracted

Show all 402 references

Research works printed but not linked: 35

  1. Abul-Fadl, 2012, Nutritional and chemical evaluation of white cauliflower by-products flour and the effect of its addition on beef sausage quality, Journal of Applied Sciences Research, 8, 693
  2. Akpinar, 2005, Modelling of the drying of eggplants in thin-layers, International Journal of Food Science and Technology, 40, 273, 10.1111/j.1365-2621.2004.00886.x · doi:10.1111/j.1365-2621.2004.00886.x
  3. Al-Azzawie, 2006, Hypoglycemic and antioxidant effect of oleuropein in alloxan-diabetic rabbits, Life Sciences, 78, 1371, 10.1016/j.lfs.2005.07.029 · doi:10.1016/j.lfs.2005.07.029
  4. Antal, 2015, Quality and drying characteristics of apple cubes subjected to combined drying (Fd pre-drying and had finish-drying), Journal of Food Processing and Preservation, 39, 994, 10.1111/jfpp.12313 · doi:10.1111/jfpp.12313
  5. Ayyachamy, 2007, Production of inulinase by Xanthomonas campestris pv phaseoli using onion (Allium cepa) and garlic (Allium sativum) peels in solid state cultivation, Letters in Applied Microbiology, 45, 439, 10.1111/j.1472-765X.2007.02222.x · doi:10.1111/j.1472-765x.2007.02222.x
  6. Blekas, 2002, Biophenols in table olives, Journal of Agricultural and Food Chemistry, 50, 3688, 10.1021/jf0115138 · doi:10.1021/jf0115138
  7. Brodowski, 1980, Protein content and amino acid composition of protein of seeds from tomatoes at various stages of ripeness, Journal of Food Science, 45, 228, 10.1111/j.1365-2621.1980.tb02582.x · doi:10.1111/j.1365-2621.1980.tb02582.x
  8. Ekthamasut, 2006, Effect of tomato seed meal on wheat pasting properties and alkaline noodle qualities, Australian Journal of Technology, 9, 147
  9. El-Shafey, 2005, An integrated process of olive mill wastewater treatment, Separation Science and Technology, 40, 2841, 10.1080/01496390500333152 · doi:10.1080/01496390500333152
  10. Favela-Torres, 2006, Production of hydrolytic depolymerising pectinases, Food Technology and Biotechnology, 44, 221
  11. Font i Forcada, 2019, Sugars and organic acids profile and antioxidant compounds of nectarine fruits influenced by different rootstocks, Scientia Horticulturae, 248, 145, 10.1016/j.scienta.2018.12.010 · doi:10.1016/j.scienta.2018.12.010
  12. Ichikawa, 2003, Identification of six phenylpropanoids from garlic skin as major antioxidants, Journal of Agricultural and Food Chemistry, 51, 7313, 10.1021/jf034791a · doi:10.1021/jf034791a
  13. Ifesan, 2014, Investigation of antioxidant and antimicrobial properties of garlic peel extract (Allium sativum) and its use as natural food additive in cooked beef, Journal of Scientific Research and Reports, 3, 1, 10.9734/JSRR/2014/5726 · doi:10.9734/jsrr/2014/5726
  14. Kallel, 2015, Production of xylooligosaccharides from garlic straw xylan by purified xylanase from Bacillus mojavensis UEB-FK and their in vitro evaluation as prebiotics, Food and Bioproducts Processing, 94, 536, 10.1016/j.fbp.2014.07.012 · doi:10.1016/j.fbp.2014.07.012
  15. Ko, 2016, Effect of harvesting practices, lifting time, curing methods, and irrigation on quercetin content in onion (Allium cepa L.) cultivars, Emirates Journal of Food and Agriculture, 28, 594, 10.9755/ejfa.2016-02-133 · doi:10.9755/ejfa.2016-02-133
  16. Lee, 2008, Flavonoid content in fresh, home-processed, and light-exposed onions and in dehydrated commercial onion products, Journal of Agricultural and Food Chemistry, 56, 8541, 10.1021/jf801009p · doi:10.1021/jf801009p
  17. Majumdar, 2019, Effective delignification and decrystallization of cauliflower wastes by using dilute phosphoric acid for efficient enzymatic digestibility to produce fermentable sugars, Biomass and Bioenergy, 125, 169, 10.1016/j.biombioe.2019.04.017 · doi:10.1016/j.biombioe.2019.04.017
  18. Markowski, 2015, Composition of clear and cloudy juices from French and polish apples in relation to processing technology, LWT—Food Science and Technology, 62, 813, 10.1016/j.lwt.2014.11.048 · doi:10.1016/j.lwt.2014.11.048
  19. Mechmeche, 2018, Impact of the addition of tomato seed oil on physicochemical characteristics, antioxidant activity and microbiological quality of dried tomato slices, Journal of Food Measurement and Characterization, 12, 1378, 10.1007/s11694-018-9752-1 · doi:10.1007/s11694-018-9752-1
  20. Mehrnoush, 2012, Optimization of freeze drying conditions for purified pectinase from mango (Mangifera Indica CV. Chokanan) peel, International Journal of Molecular Sciences, 13, 2939, 10.3390/ijms13032939 · doi:10.3390/ijms13032939
  21. Mehta, 2018, Tomato processing byproduct valorization in bread and muffin: Improvement in physicochemical properties and shelf life stability, Journal of Food Science and Technology, 55, 2560, 10.1007/s13197-018-3176-0 · doi:10.1007/s13197-018-3176-0
  22. Mitra, 2012, Onion dehydration: A review, Journal of Food Science and Technology, 49, 267, 10.1007/s13197-011-0369-1 · doi:10.1007/s13197-011-0369-1
  23. Otoni, 2018, Optimized and scaled-up production of cellulose-reinforced biodegradable composite films made up of carrot processing waste, Industrial Crops and Products, 121, 66, 10.1016/j.indcrop.2018.05.003 · doi:10.1016/j.indcrop.2018.05.003
  24. Pires, 2018, Antioxidant and antimicrobial properties of dried Portuguese apple variety (Malus domestica Borkh. cv Bravo de Esmolfe), Food Chemistry, 240, 701, 10.1016/j.foodchem.2017.08.010 · doi:10.1016/j.foodchem.2017.08.010
  25. Precup, 2017, The molecular restructuring of classical desserts by using food industry by-products, Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology, 74, 58
  26. Ribeiro, 2015, Substitution of wheat flour with cauliflower flour in bakery products: Effects on chemical, physical, antioxidant properties and sensory analyses, International Food Research Journal, 22, 532
  27. Rodríguez Couto, 2006, Utilisation of grape seeds for laccase production in solid-state fermentors, Journal of Food Engineering, 74, 263, 10.1016/j.jfoodeng.2005.03.004 · doi:10.1016/j.jfoodeng.2005.03.004
  28. Rosales-Mendoza, 2015, Carrot cells: A pioneering platform for biopharmaceuticals production, Molecular Biotechnology, 57, 219, 10.1007/s12033-014-9837-y · doi:10.1007/s12033-014-9837-y
  29. Shakambari, 2017, Agro waste utilization for cost-effective production of l -asparaginase by pseudomonas plecoglossicida RS1 with anticancer and acrylamide mitigation potential, ACS Omega, 2, 8108, 10.1021/acsomega.7b01429 · doi:10.1021/acsomega.7b01429
  30. Taamalli, 2012, The occurrence and bioactivity of polyphenols in tunisian olive products and by-products: A review, Journal of Food Science, 77, R83, 10.1111/j.1750-3841.2011.02599.x · doi:10.1111/j.1750-3841.2011.02599.x
  31. Touaibia, 2011, Caffeic acid, a versatile pharmacophore: An overview, Mini-Reviews in Medicinal Chemistry, 11, 695, 10.2174/138955711796268750 · doi:10.2174/138955711796268750
  32. Tsurumi, 2001, Production of flavor compounds from apple pomace, Nippon Shokuhin Kagaku Kogaku Kaishi, 48, 564, 10.3136/nskkk.48.564 · doi:10.3136/nskkk.48.564
  33. Uçak, 2019, Physicochemical and antimicrobial effects of gelatin-based edible films incorporated with garlic peel extract on the rainbow trout fillets, Progress in Nutrition, 21, 232
  34. Umsza-Guez, 2011, Xylanase production by Aspergillus awamori under solid state fermentation conditions on tomato pomace, Brazilian Journal of Microbiology, 42, 1585, 10.1590/S1517-83822011000400046 · doi:10.1590/s1517-83822011000400046
  35. Zuknik, 2012, Supercritical carbon dioxide extraction of lycopene: A review, Journal of Food Engineering, 112, 253, 10.1016/j.jfoodeng.2012.05.012 · doi:10.1016/j.jfoodeng.2012.05.012

Cited by

See all 317

Metadata

Venue
Advances in Food and Nutrition Research
Publisher
Elsevier
Published
2020
Volume
91
Pages
157-225
ISSN
1043-4526 (ISSN-L)
DOI
10.1016/bs.afnr.2019.07.001
OpenAlex
W2966411905
Cited by
317
References
402
FWCI
35.79
Type
book chapter
Language
en
Open access
closed
Licence
  • www.elsevier.com/tdm/userlicense/1.0/ (tdm)
  • www.elsevier.com/legal/tdmrep-license (tdm)

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

How to cite

Cite CoChat for the checks on this page, and the paper for its own findings.

This page
CoChat. (2026). Citation check: Bioactive potential of fruit and vegetable wastes. https://app.cochat.ai/papers/10.1016/bs.afnr.2019.07.001
The paper
Bioactive potential of fruit and vegetable wastes. (2020). Advances in Food and Nutrition Research. https://doi.org/10.1016/bs.afnr.2019.07.001

Data sources

Bibliographic data: Semantic Scholar, OpenAlex, Crossref.

Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.