Cited by 239Food Nutrient Composition and Product DevelopmentFood Waste Reduction and SustainabilityFood composition and properties

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Utilization of Vegetable and Fruit By-products as Functional Ingredient and Food

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Lau, Ke Qi, Sabran, Mohd Redzwan, Shafie, Siti Raihanah·2021·Frontiers in Nutrition

DOI 10.3389/fnut.2021.661693PMC PMC8239155

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Abstract

With the constant growth of the human population, the global demand for food is increasing annually. Food security is an arising issue due to decreased resources and massive waste production from the agricultural sector. For example, not all parts of fruits and vegetables are consumed by consumers, and this phenomenon can lead to huge amounts of food wastes that are produced globally. Moreover, non-utilized agriculture by-products, including seed coat, hull, husk, peels, seeds, and pomace, can cause environmental issues. Hence, efficiently utilizing food wastes, such as vegetable and fruit by-products, could be a way to increase food sustainability, and in line with the United Nations Sustainable Development Goal (SDG) to ensure sustainable consumption and production patterns. Moreover, certain agriculture by-products are reported to have a high nutritional value and could be potentially used as functional ingredient and food in the food industry. This review article summarizes findings on the development of new functional foods by utilizing different types of agriculture by-products, that is, vegetable and fruit by-products as ingredients. Furthermore, the nutritional values, processing methods, product acceptability, and potential uses of these vegetable and fruit by-products are also discussed. These by-products can be an alternative source of nutrients to support the global demand for functional foods and as one of the strategies to cope with food insecurity. Studies have shown that different types of fruit and vegetable by-products were well-incorporated in the development of functional foods, such as bakery products and dairy products. Of great importance, this review article provides an insight of the nutritional value, health benefits, and utilization of fruit and vegetable by-products.

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Authors: Lau, K. Q., Sabran, M. R., & Shafie, S. R.
Affiliations: Universiti Putra Malaysia (MY)
Corresponding author: Sabran, Mohd Redzwan
ORCID: Sabran, Mohd Redzwan
Shafie, Siti Raihanah
Venue: Frontiers in Nutrition
Publisher: Frontiers Media SA
Published: 2021-06-15
Volume: 8
Pages: 661693-661693
ISSN: 2296-861X (ISSN-L)
DOI: 10.3389/fnut.2021.661693
PMC: PMC8239155
OpenAlex: W3171565705
Cited by: 239
References: 86
Citations by year: 2026: 55 · 2025: 70 · 2024: 59 · 2023: 40 · 2022: 14 · 2021: 1
FWCI: 2.60
Type: journal article
Language: en
Open access: gold
doi.org
Licence: cc-by
creativecommons.org/licenses/by/4.0/ (vor)
Locations: Frontiers in Nutrition (publishedVersion, cc-by)
PubMed Central (publishedVersion, cc-by)
PubMed (publishedVersion)
DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Greater South Information System
Funders: Universiti Putra Malaysia
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Waste Reduction and Sustainability
Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Keywords: fruit by-products, vegetable by-products, food waste valorization, functional foods, functional food ingredients, agricultural by-products, nutritional value, food security, bakery products, dairy products, food sustainability, health benefits

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Utilization of Vegetable and Fruit By-products as Functional Ingredient and Food

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