Valorization of Peach By-Products: Utilizing Them as Valuable Resources in a Circular Economy Model

Nikoletta Solomakou, Aikaterini M. Drosaki, Kyriakos Kaderides, Ioannis Mourtzinos and Athanasia M. Goula ()
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Nikoletta Solomakou: Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment, Aristotle University, 54124 Thessaloniki, Greece
Aikaterini M. Drosaki: Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment, Aristotle University, 54124 Thessaloniki, Greece
Kyriakos Kaderides: Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment, Aristotle University, 54124 Thessaloniki, Greece
Ioannis Mourtzinos: Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment, Aristotle University, 54124 Thessaloniki, Greece
Athanasia M. Goula: Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment, Aristotle University, 54124 Thessaloniki, Greece

Sustainability, 2024, vol. 16, issue 3, 1-27

Abstract: Peach processing generates significant amounts of by-products including peels, pomace, and seeds that are often discarded as waste, despite their rich content of bioactive components. Various methods, such as solvent extraction, ultrasound-assisted extraction, and alkaline and acid hydrolysis, have been employed to recover valuable components from peach by-products. These compounds have shown potential applications in the food, pharmaceutical, and cosmetic industries due to their antioxidant, antimicrobial, and anti-inflammatory properties. Furthermore, these wastes can also be used to produce functional ingredients, natural colorants, and dietary supplements. Alternative uses include animal feed, composting materials, and biofuels. This comprehensive review provides an overview of the valorization of peach by-products, focusing on the isolation of valuable compounds, the techniques used, and the potential applications of the obtained compounds.

Keywords: bioactive compounds; extraction; peach; peel; pomace; seeds (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2024
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