A Review on the Potential Bioactive Components in Fruits and Vegetable Wastes as Value-Added Products in the Food Industry
The food production industry is a significant contributor to the generation of millions of tonnes of waste every day. With the increasing public concern about waste production, utilizing the waste generated from popular fruits and vegetables, which are rich in high-added-value compounds, has become...
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| Format: | Article |
| Language: | English English |
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Molecular Diversity Preservation International (MDPI)
2023
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| Online Access: | https://eprints.ums.edu.my/id/eprint/36231/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/36231/2/FULL%20TEXT.pdf |
| _version_ | 1796911823028486144 |
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| author | Nasir Md Nur ‘Aqilah Kobun Rovina Wen Xia Ling Felicia Joseph Merillyn Vonnie |
| author_facet | Nasir Md Nur ‘Aqilah Kobun Rovina Wen Xia Ling Felicia Joseph Merillyn Vonnie |
| author_sort | Nasir Md Nur ‘Aqilah |
| collection | UMS |
| description | The food production industry is a significant contributor to the generation of millions of tonnes of waste every day. With the increasing public concern about waste production, utilizing the waste generated from popular fruits and vegetables, which are rich in high-added-value compounds, has become a focal point. By efficiently utilizing food waste, such as waste from the fruit and vegetable industries, we can adopt a sustainable consumption and production pattern that aligns with the Sustainable Development Goals (SDGs). This paper provides an overview of the high-added-value compounds derived from fruit and vegetable waste and their sources. The inclusion of bioactive compounds with antioxidant, antimicrobial, and antibrowning properties can enhance the quality of materials due to the high phenolic content present in them. Waste materials such as peels, seeds, kernels, and pomace are also actively employed as adsorbents, natural colorants, indicators, and enzymes in the food industry. Therefore, this article compiles all consumer-applicable uses of fruit and vegetable waste into a single document. |
| first_indexed | 2024-03-06T03:24:28Z |
| format | Article |
| id | ums.eprints-36231 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-03-06T03:24:28Z |
| publishDate | 2023 |
| publisher | Molecular Diversity Preservation International (MDPI) |
| record_format | dspace |
| spelling | ums.eprints-362312023-07-27T06:27:23Z https://eprints.ums.edu.my/id/eprint/36231/ A Review on the Potential Bioactive Components in Fruits and Vegetable Wastes as Value-Added Products in the Food Industry Nasir Md Nur ‘Aqilah Kobun Rovina Wen Xia Ling Felicia Joseph Merillyn Vonnie QK710-899 Plant physiology QP1-345 General Including influence of the environment The food production industry is a significant contributor to the generation of millions of tonnes of waste every day. With the increasing public concern about waste production, utilizing the waste generated from popular fruits and vegetables, which are rich in high-added-value compounds, has become a focal point. By efficiently utilizing food waste, such as waste from the fruit and vegetable industries, we can adopt a sustainable consumption and production pattern that aligns with the Sustainable Development Goals (SDGs). This paper provides an overview of the high-added-value compounds derived from fruit and vegetable waste and their sources. The inclusion of bioactive compounds with antioxidant, antimicrobial, and antibrowning properties can enhance the quality of materials due to the high phenolic content present in them. Waste materials such as peels, seeds, kernels, and pomace are also actively employed as adsorbents, natural colorants, indicators, and enzymes in the food industry. Therefore, this article compiles all consumer-applicable uses of fruit and vegetable waste into a single document. Molecular Diversity Preservation International (MDPI) 2023 Article NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/36231/1/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/36231/2/FULL%20TEXT.pdf Nasir Md Nur ‘Aqilah and Kobun Rovina and Wen Xia Ling Felicia and Joseph Merillyn Vonnie (2023) A Review on the Potential Bioactive Components in Fruits and Vegetable Wastes as Value-Added Products in the Food Industry. Molecules, 28. pp. 1-39. https://doi.org/10.3390/molecules28062631 |
| spellingShingle | QK710-899 Plant physiology QP1-345 General Including influence of the environment Nasir Md Nur ‘Aqilah Kobun Rovina Wen Xia Ling Felicia Joseph Merillyn Vonnie A Review on the Potential Bioactive Components in Fruits and Vegetable Wastes as Value-Added Products in the Food Industry |
| title | A Review on the Potential Bioactive Components in Fruits and Vegetable Wastes as Value-Added Products in the Food Industry |
| title_full | A Review on the Potential Bioactive Components in Fruits and Vegetable Wastes as Value-Added Products in the Food Industry |
| title_fullStr | A Review on the Potential Bioactive Components in Fruits and Vegetable Wastes as Value-Added Products in the Food Industry |
| title_full_unstemmed | A Review on the Potential Bioactive Components in Fruits and Vegetable Wastes as Value-Added Products in the Food Industry |
| title_short | A Review on the Potential Bioactive Components in Fruits and Vegetable Wastes as Value-Added Products in the Food Industry |
| title_sort | review on the potential bioactive components in fruits and vegetable wastes as value added products in the food industry |
| topic | QK710-899 Plant physiology QP1-345 General Including influence of the environment |
| url | https://eprints.ums.edu.my/id/eprint/36231/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/36231/2/FULL%20TEXT.pdf |
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