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Side Streams of Plant Food Processing As a Source of Valuable Compounds: Selected Examples
Open accessAbstract
Industrial processing of plant-derived raw materials generates enormous amounts of by-products. On one hand, these by-products constitute a serious disposal issue because they often emerge seasonally and are prone to microbial decay. On the other hand, they are an abundant source of valuable compounds, in particular secondary plant metabolites and cell wall materials, which may be recovered and used to functionalize foods and replace synthetic additives with ingredients of natural origin. This review covers 150 references and presents select studies performed between 2001 and 2016 on the recovery, characterization, and application of valuable constituents from grape pomace, apple pomace, potato peels, tomato pomace, carrot pomace, onion peels, by-products of citrus, mango, banana, and pineapple processing, side streams of olive oil production, and cereal by-products. The criteria used were economic importance, amounts generated, relevance of side streams as a source of valuable compounds, and reviews already published. Despite a plethora of studies carried out on the utilization of side streams, relatively few processes have yet found industrial application.
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“Fruits and vegetables are abundant in essential nutrients and contain high levels of water, soluble carbohydrates, fiber, minerals, vitamins, polyphenols, and other bioactive compounds [14]”
From Valorization of Food Waste to Produce Value-Added Products Based on Its Bioactive Compounds (2023) · cites this paper as [14]
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“various types of food waste, such as waste from fruit, vegetables, grains, and other food production and processing, contain important bioactive compounds, such as polyphenols, dietary fiber, proteins, lipids, vitamins, organic acids, and minerals”
From Valorization of Food Waste to Produce Value-Added Products Based on Its Bioactive Compounds (2023) · cites this paper as [14]
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Metadata
- Authors
- Schieber, A.
- Affiliations
- University of Bonn (DE)
- Corresponding author
- Schieber, Andreas
- ORCID
- Schieber, Andreas
- Venue
- Annual Review of Food Science and Technology
- Publisher
- Annual Reviews
- Published
- 2017-02-28
- Volume
- 8
- Issue
- 1
- Pages
- 97-112
- ISSN
- 1941-1421 (ISSN-L)
- 1941-1413
- OpenAlex
- W2570610801
- Semantic Scholar
- a2b835eed7e30fe5b7457cce61b77873f963b75c
- Cited by
- 148
- References
- 147
- Citations by year
- 2026: 11 · 2025: 15 · 2024: 23 · 2023: 16 · 2022: 22 · 2021: 25 · 2020: 13 · 2019: 13 · 2018: 5 · 2017: 5
- FWCI
- 1.13
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Annual Review of Food Science and Technology (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
- Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural and Biological Research
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Keywords
- food by-products, side streams, plant secondary metabolites, cell wall material, grape pomace, apple pomace, potato peel, tomato pomace, carrot pomace, onion peel, citrus by-products, mango by-products, banana by-products, pineapple by-products, olive oil production by-products, cereal by-products, natural additives, functional foods, agricultural waste valorization
- MeSH terms
- Food Handling, Fruit, Industrial Waste, Refuse Disposal, Vegetables, Food Industry
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