Fruit By-Products and Their Industrial Applications for Nutritional Benefits and Health Promotion: A Comprehensive Review

Ejigayehu Teshome, Tilahun A. Teka (), Ruchira Nandasiri, Jyoti Ranjan Rout, Difo Voukang Harouna, Tessema Astatkie and Markos Makiso Urugo
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Ejigayehu Teshome: Department of Food Science and Postharvest Technology, College of Agricultural Science, Wachemo University, Hosanna 667, Ethiopia
Tilahun A. Teka: Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, Jimma 378, Ethiopia
Ruchira Nandasiri: Department of Food and Human Nutritional Sciences, Faculty of Agriculture and Food Science, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
Jyoti Ranjan Rout: School of Biological Sciences, AIPH University, Bhubaneswar 752101, Odisha, India
Difo Voukang Harouna: Department of Biological Sciences, Genetic, Genomic, Proteomics & Food for Nutrition Research Unit, Faculty of Sciences, The University of Maroua, Maroua 814, Cameroon
Tessema Astatkie: Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada
Markos Makiso Urugo: Department of Food Science and Postharvest Technology, College of Agricultural Science, Wachemo University, Hosanna 667, Ethiopia

Sustainability, 2023, vol. 15, issue 10, 1-27

Abstract: Fresh and processed fruits are commonly used to prepare different industrial products with superior nutritional and health-promoting properties. Currently, the demand for processed-fruit products has motivated the rapid growth of fruit-processing industries, persuading them to produce an enormous number of by-products. Furthermore, people’s shifting dietary habits and lack of awareness of nutritional properties result in a large number of fruit by-products. The lack of knowledge about the value of by-products urges the exploration of proper documents that emphasize the health benefits of such products. Hence, this article was prepared by carefully reviewing the recent literature on industrial applications of fruit by-products and their nutritional and health-promoting properties. The use of fruit by-products in food industries for various purposes has been reported in the past and has been reviewed and described here. Fruit by-products are a good source of nutrients and bioactive components, including polyphenols, dietary fibers, and vitamins, implying that they could have an important role for novel, value-added functional food properties. Furthermore, fruit by-products are used as the substrate to produce organic acids, essential oils, enzymes, fuel, biodegradable packaging materials, and preservatives.

Keywords: biomass valorization; biotechnological techniques; food waste; fruit processing; waste utilization (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
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