Trends and challenges of fruit by-products utilization: insights into safety, sensory, and benefits of the use for the development of innovative healthy food: a review

Abstract

A significant portion of the human diet is comprised of fruits, which are consumed globally either raw or after being processed. A huge amount of waste and by-products such as skins, seeds, cores, rags, rinds, pomace, etc. are being generated in our homes and agro-processing industries every day. According to previous statistics, nearly half of the fruits are lost or discarded during the entire processing chain. The concern arises when those wastes and by-products damage the environment and simultaneously cause economic losses. There is a lot of potential in these by-products for reuse in a variety of applications, including the isolation of valuable bioactive ingredients and their application in developing healthy and functional foods. The development of novel techniques for the transformation of these materials into marketable commodities may offer a workable solution to this waste issue while also promoting sustainable economic growth from the bio-economic viewpoint. This approach can manage waste as well as add value to enterprises. The goal of this study is twofold based on this scenario. The first is to present a brief overview of the most significant bioactive substances found in those by-products. The second is to review the current status of their valorization including the trends and techniques, safety assessments, sensory attributes, and challenges. Moreover, specific attention is drawn to the future perspective, and some solutions are discussed in this report.

Keywords

Fruit by-products / Health benefits / Healthy foods / Safety / Sensory

References

Abdel-Naeem HHS, Elshebrawy HA, Imre K, Morar A, Herman V, Pașcalău R, Sallam KI. Antioxidant and antibacterial effect of fruit peel powders in chicken patties. Foods, 2022, 11(3): 1-16.

Adefegha SA, Oyeleye SI, Oboh G. Distribution of phenolic contents, antidiabetic potentials, antihypertensive properties, and antioxidative effects of soursop (Annona muricata L.) fruit parts in vitro. Biochem Res Int, 2015

Afsah-Hejri L, Jinap S, Hajeb P, Radu S, Shakibazadeh S. A review on mycotoxins in food and feed: Malaysia case study. Compr Rev Food Sci Food Saf , 2013, 12(6): 629-651.

Agourram A, Ghirardello D, Rantsiou K, Zeppa G, Belviso S, Romane A, Oufdou K, Giordano M. Phenolic content, antioxidant potential, and antimicrobial activities of fruit and vegetable by-product extracts. Int J Food Prop, 2013, 16(5): 1092-1104.

Agregán R, Lorenzo JM, Munekata PES, Dominguez R, Carballo J, Franco D. Assessment of the antioxidant activity of Bifurcaria bifurcata aqueous extract on canola oil. Effect of extract concentration on the oxidation stability and volatile compound generation during oil storage. Food Res Int, 2017, 99: 1095-1102.

Ahangari H, King JW, Ehsani A, Yousefi M. Supercritical fluid extraction of seed oils – A short review of current trends. Trends Food Sci Technol, 2021, 111(March): 249-260.

Ajila CM, Prasada Rao UJS. Mango peel dietary fibre: composition and associated bound phenolics. Journal of Functional Foods, 2013, 5(1): 444-450.

Ajila CM, Leelavathi K, Rao UJSP. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. J Cereal Sci, 2008, 48(2): 319-326.

Ajila CM, Aalami M, Leelavathi K, Rao UJSP. Mango peel powder: a potential source of antioxidant and dietary fiber in macaroni preparations. Innov Food Sci Emerg Technol, 2010, 11(1): 219-224.

Al Ubeed HMS, Bhuyan DJ, Alsherbiny MA, Basu A, Vuong QV. A Comprehensive review on the techniques for extraction of bioactive compounds from medicinal cannabis. Molecules, 2022, 27(3): 1-18.

Alam MS, Kaur J, Khaira H, Gupta K. Extrusion and extruded products: changes in quality attributes as affected by extrusion process parameters: a review. Crit Rev Food Sci Nutr, 2016, 56(3): 445-473.

Alam SMS, Akther S, Islam R, Islam R. Effects of ultrasound, microwave, and their combined treatments on the shelf life and quality characteristics of fresh litchi juice. Fut Foods, 2023

Alara OR, Abdurahman NH, Ukaegbu CI. Extraction of phenolic compounds: a review. Curr Res Food Sci, 2021, 4: 200-214.

Altunkaya A, Hedegaard RV, Harholt J, Brimer L, Gökmen V, Skibsted LH. Palatability and chemical safety of apple juice fortified with pomegranate peel extract. Food Funct, 2013, 4(10): 1468-1473.

Andres AI, Petron MJ, Delgado-Adamez J, Lopez M, Timon M. Effect of tomato pomace extracts on the shelf-life of modified atmosphere-packaged lamb meat. J Food Process Preserv, 2017

Arihara K. Functional foods. Encycl Meat Sci, 2014

Arioui F, Ait Saada D, Cheriguene A. Physicochemical and sensory quality of yogurt incorporated with pectin from peel of Citrus sinensis. Food Sci Nutr, 2017, 5(2): 358-364.

Arshadi M, Attard TM, Lukasik RM, Brncic M, Lopes AMC, Finella M, Geladia P, Gerschenson LN, Gogus F, Herrero M, Hunt AJ, Ibáñez E, Kamm B, Mateos-Aparicio I, Matias A, Mavroudis NE, Montoneri E, Morais ARC, Nilsson C, Papaioannoua EH, Richel A, Rupérez P, Škrbić B, Solarov MB, Švarc-Gajić J, Waldron KW, Yuste-Córdobaq FJ. Pre-treatment and extraction techniques for recovery of added value compounds from wastes throughout the agri-food chain. Green Chem, 2016

Arun KB, Persia F, Aswathy PS, Chandran J, Sajeev MS, Jayamurthy P, Nisha P. Plantain peel - a potential source of antioxidant dietary fibre for developing functional cookies. J Food Sci Technol, 2015, 52(10): 6355-6364.

Ayala-Zavala JF, Vega-Vega V, Rosas-Domínguez C, Palafox-Carlos H, Villa-Rodriguez JA, Siddiqui MW, Dávila-Aviña JE, González-Aguilar GA. Agro-industrial potential of exotic fruit byproducts as a source of food additives. Food Res Int, 2011, 44(7): 1866-1874.

Ayar A, Siçramaz H, Öztürk S, Öztürk Yilmaz S. Probiotic properties of ice creams produced with dietary fibres from by-products of the food industry. Int J Dairy Technol, 2018, 71(1): 174-182.

Badaoui O, Hanini S, Djebli A, Haddad B, Benhamou A. Experimental and modelling study of tomato pomace waste drying in a new solar greenhouse: evaluation of new drying models. Renewable Energy, 2019, 133: 144-155.

Bakry A. Novel processed cheese production using lycopene oil obtained by green-extraction technique of tomato peels waste. Nutr Food Process, 2021, 4(2): 01-10.

Barba FJ, Esteve MJ, Frígola A (2014) Chapter 11—bioactive components from leaf vegetable products (Atta-ur-Rahman (ed.). Elsevier, Vol. 41, pp. 321–346. https://doi.org/10.1016/B978-0-444-63294-4.00011-5

Barp L, Višnjevec AM, Moret S. Pressurized liquid extraction: a powerful tool to implement extraction and purification of food contaminants. Foods, 2023, 12(10): 1-25.

Bartkiene E, Lele V, Sakiene V, Zavistanaviciute P, Ruzauskas M, Bernatoniene J, Jakstas V, Viskelis P, Zadeike D, Juodeikiene G. Improvement of the antimicrobial activity of lactic acid bacteria in combination with berries/fruits and dairy industry by-products. J Sci Food Agric, 2019, 99(8): 3992-4002.

Ben Jeddou K, Bouaziz F, Zouari-Ellouzi S, Chaari F, Ellouz-Chaabouni S, Ellouz-Ghorbel R, Nouri-Ellouz O. Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein. Food Chem, 2017, 217: 668-677.

Bender ABB, Speroni CS, Salvador PR, Loureiro BB, Lovatto NM, Goulart FR, Lovatto MT, Miranda MZ, Silva LP, Penna NG. Grape pomace skins and the effects of its inclusion in the technological properties of muffins. J Culin Sci Technol, 2017, 15(2): 143-157.

Bhol S, Lanka D, Bosco SJD. Quality characteristics and antioxidant properties of breads incorporated with pomegranate whole fruit bagasse. J Food Sci Technol, 2016, 53(3): 1717-1721.

Bitwell C, Indra SS, Luke C, Kakoma MK. A review of modern and conventional extraction techniques and their applications for extracting phytochemicals from plants. Sci Afr, 2023, 19.

Boots AW, Haenen GRMM, Bast A. Health effects of quercetin: from antioxidant to nutraceutical. Eur J Pharmacol, 2008, 585(2–3): 325-337.

Casarotti SN, Borgonovi TF, Batista CLFM, Penna ALB. Guava, orange and passion fruit by-products: characterization and its impacts on kinetics of acidification and properties of probiotic fermented products. Lwt, 2018, 98: 69-76.

Castillo-herrera GA, Farías-álvarez LJ, García-fajardo JA, Delgado-saucedo JI, Puebla-pérez AM, Lugo-cervantes E. The Journal of Supercritical Fluids Bioactive extracts of Citrus aurantifolia swingle seeds obtained by supercritical CO₂ and organic solvents comparing its cytotoxic activity against L5178Y leukemia lymphoblasts. J Supercrit Fluids, 2015, 101: 81-86.

Chandrasekaran M, Bahkali AH. Valorization of date palm (Phoenix dactylifera) fruit processing by-products and wastes using bioprocess technology—review. Saudi J Biol Sci, 2013, 20(2): 105-120.

Chen Y, Zhao L, He T, Ou Z, Hu Z, Wang K. Effects of mango peel powder on starch digestion and quality characteristics of bread. Int J Biol Macromol, 2019, 140: 647-652.

Chen J, Liao C, Ouyang X, Kahramanoǧlu I, Gan Y, Li M. Antimicrobial activity of pomegranate peel and its applications on food preservation. J Food Qual, 2020

Cheok CY, Mohd Adzahan N, Abdul Rahman R, Zainal Abedin NH, Hussain N, Sulaiman R, Chong GH. Current trends of tropical fruit waste utilization. Crit Rev Food Sci Nutr, 2018, 58(3): 335-361.

Choi WS, Singh S, Lee YS. Characterization of edible film containing essential oils in hydroxypropyl methylcellulose and its effect on quality attributes of “Formosa” plum (Prunus salicina L.). Lwt, 2016, 70(November): 213-222.

Christaki E, Bonos E, Giannenasa I, Florou-Paneria P. Functional properties of carotenoids originating from algae. J Sci Food Agric, 2013, 93(1): 5-11.

Collar C (2015) Bread and bakery products. Handbook of Mineral Elements in Food, 559–572. https://doi.org/10.1002/9781118654316.ch23

Conti-Silva AC, Ferreira Roncari R. Sensory features and physicalchemical characterization of brazilian honey bread with passion fruit peel flour. Nutrition and Food Science, 2015, 45(4): 595-605.

Costa C, Lucera A, Marinelli V, Del Nobile MA, Conte A. Influence of different by-products addition on sensory and physicochemical aspects of Primosale cheese. J Food Sci Technol, 2018, 55(10): 4174-4183.

Costa JG, Vidovic B, Saraiva N, . Contaminants: a dark side of food supplements?. Free Radical Res, 2019, 53(sup1): 1113-1135.

Cruz AF, Barka GD, Blum LEB, Tanaka T, Ono N, Kanaya S, Reineke A. Evaluation of microbial communities in peels of Brazilian tropical fruits by amplicon sequence analysis. Braz J Microbiol, 2019, 50(3): 739-748.

Czech A, Malik A, Sosnowska B, Domaradzki P. Bioactive substances, heavy metals, and antioxidant activity in whole fruit, peel, and pulp of citrus fruits. Int J Food Sci, 2021

Dahiya D, Terpou A, Dasenaki M, Nigam PS. Current status and future prospects of bioactive molecules delivered through sustainable encapsulation techniques for food fortification. Sustain Food Technol, 2023

de Albuquerque MAC, Levit R, Beres C, Bedani R, . Tropical fruit by-products water extracts of tropical fruit by-products as sources of soluble fibres and phenolic compounds with potential antioxidant, anti-inflammatory, and functional properties. J Funct Foods, 2019, 52: 724-733.

de Andrade Silva CA, da Silva PGP, da Silva GFA, Dantas DP, Leite RSR, Fonseca GG. Biotransformation of fruit residues via solid state bioprocess using Lichtheimia ramosa. SN Appl Sci, 2020, 2(5): 1-10.

de Nascimento EA, . Ice cream with functional potential added grape agro-industrial waste. J Culin Sci Technol, 2018, 16(2): 128-148.

de Oliveira VR, Preto LT, de Oliveira Schmidt H, Komeroski M, da Silva VL, de Oliveira Rios A. Physicochemical and sensory evaluation of cakes made with passion fruit and orange residues. J Culin Sci Technol, 2016, 14(2): 166-175.

de Toledo NMV, Nunes LP, da Silva PPM, Spoto MHF, Canniatti-Brazaca SG. Influence of pineapple, apple and melon by-products on cookies: physicochemical and sensory aspects. Int J Food Sci Technol, 2017, 52(5): 1185-1192.

de Toledo NMV, de Camargo AC, Ramos PBM, Button DC, Granato D, Canniatti-Brazaca SG. Potentials and pitfalls on the use of passion fruit by-products in drinkable yogurt: physicochemical, technological, microbiological, and sensory aspects. Beverages, 2018, 4(3): 1-15.

de Vilhena Araújo É, Vendramini PH, Costa JH, Eberlin MN, Montagner CC, Fill TP. Determination of tryptoquialanines A and C produced by Penicillium digitatum in oranges: are we safe?. Food Chem, 2019, 301(July): 125285.

de la Cádiz-Gurrea ML, . Revalorization of bioactive compounds from tropical fruit by-products and industrial applications by means of sustainable approaches. Food Res Int, 2020

Demirkol M, Tarakci Z. Effect of grape (Vitis labrusca L.) pomace dried by different methods on physicochemical, microbiological and bioactive properties of yoghurt. Lwt, 2018, 97: 770-777.

Devatkal SK, Narsaiah K, Borah A. Anti-oxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties. Meat Sci, 2010, 85(1): 155-159.

Dhiman A, Nanda A, Ahmad S. Metal analysis in Citrus Sinensis fruit peel and Psidium Guajava leaf. Toxicol Int, 2011, 18(2): 163-167.

Domínguez R, Pateiro M, Munekata PES, McClements DJ, Lorenzo JM. Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products. Molecules, 2021, 26(13): 3984.

Dziki D, Rózyło R, Gawlik-Dziki U, Świeca M. Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds. Trends Food Sci Technol, 2014, 40(1): 48-61.

Ebrahim MS. Plant-based bioactive compounds: a comprehensive review of conventional and novel extraction techniques. Pharma Innovat J, 2023, 12(7): 2609-2615.

Elkatry HO, El-Beltagi HS, Ramadan KMA, Ahmed AR, Mohamed HI, Al-Otaibi HH, Mahmoud MAA. The chemical, rheological, and sensorial characteristics of arabic bread prepared from wheat-orange sweet potatoes flour or peel 2023 Foods

Espírito-Santo AP, Cartolano NS, Silva TF, Soares FASM, Gioielli LA, Perego P, Converti A, Oliveira MN. Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts. Int J Food Microbiol, 2012, 154(3): 135-144.

Fărcaș AC, Socaci SA, Nemeș SA, Salanță LC, Chiș MS, Pop CR, Borșa A, Diaconeasa Z, Vodnar DC. Cereal waste valorization through conventional and current extraction techniques—an up-to-date overview. Foods, 2022, 11(16): 1-34.

Farinazzi-Machado FMV. Can the consumption of seeds, leaves and fruit peels avoid the risk factors for cardiovascular disorders?. Int J Nutrol, 2017, 10(2): 37.

Fatemeh SR, Saifullah R, Abbas FMA, Azhar ME. Total phenolics, flavonoids and antioxidant activity of banana pulp and peel flours: Influence of variety and stage of ripeness. Int Food Res J, 2012, 19(3): 1041-1046.

Fidelis M, Araújo M, Mendanha T, Azevedo L, Myoda T, Miranda M, Boscacci M, Sant AS, Inês M, Young W, Wen M, Shahidi F, Zhang L, Franchin M, Matias S, Alencar D. Camu-camu seed (Myrciariadubia)—from side stream to an antioxidant, inflammatory, and antihypertensive ingredient. Food Chem, 2020, 310: 125909.

Fomo G, Madzimbamuto TN, Ojumu TV (2020) Applications of nonconventional green extraction technologies in process industries challenges, limitations and perspectives. Sustainability 12(13), 5244. https://doi.org/10.3390/su12135244

Fuso A, Risso D, Rosso G, Rosso F, Manini F, Manera I, Caligiani A. Potential valorization of hazelnut shells through extraction, purification and structural characterization of prebiotic compounds: a critical review 2021 Foods

Gan A, Baroutian S. Current status and trends in extraction of bioactives from brown macroalgae using supercritical CO₂ and subcritical water. J Chem Technol Biotechnol, 2022, 97(8): 1929-1940.

Garcia-Mendoza MP, Paula JT, Paviani LC, Cabral FA, Martinez-Correa HA. Extracts from mango peel by-product obtained by supercritical CO₂ and pressurized solvent processes. Lwt, 2015, 62(1): 131-137.

Gerschenson LN, Deng Q, Cassano A. Conventional macroscopic pretreatment. Food Waste Recov, 2015, 2015: 85-103.

Guo M, Lv H, Chen H, Dong S, Zhang J, Liu W, He L, Ma Y, Yu H, Chen S, Luo H. Strategies on biosynthesis and production of bioactive compounds in medicinal plants. Chin Herbal Med, 2023

Haiyan S, Funing M, Keming L, Wei S, Guiying X, Rulin Z, Shenghe C. Growth of breast cancer cells inhibited by bromelains extracted from the different tissues of pineapple. Folia Biol , 2020, 68(3): 81-88.

Harguindeguy M, Fissore D. On the effects of freeze-drying processes on the nutritional properties of foodstuff: a review. Drying Technol, 2020, 38(7): 846-868.

Hasan SMK, Scampicchio M, Ferrentino G, Kongi MO, Hansen LD. Thermodynamics and kinetics of the Fenton reaction in foods. Thermochim Acta, 2019

Hasan K, Islam R, Hasan M, Sarker SH, Biswas MH. Effect of alginate edible coatings enriched with black cumin extract for improving postharvest quality characteristics of guava (Psidium guajava L.) fruit. Food Bioprocess Technol, 2022, 15(9): 2050-2064.

Hassaan MA, Nemr AE. Pesticides pollution: classifications, human health impact, extraction and treatment techniques. Egypt J Aquatic Res, 2020, 46(3): 207-220.

Henry CJK, Heppell N. Nutritional losses and gains during processing: future problems and issues†. Proc Nutr Soc, 2002, 61(1): 145-148.

Hernández-Carranza P, Ávila-Sosa R, Guerrero-Beltrán JA, Navarro-Cruz AR, Corona-Jiménez E, Ochoa-Velasco CE. Optimization of antioxidant compounds extraction from fruit by-products: apple pomace, orange and banana peel. J Food Process Preserv, 2016, 40(1): 103-115.

Hernández-Santos B, . Dietary fibre and antioxidant compounds in passion fruit (Passiflora edulis f. flavicarpa) peel and depectinised peel waste. Int J Food Sci Technol, 2015, 50(1): 268-274.

Ho LH, Che Dahri N. Effect of watermelon rind powder on physicochemical, textural, and sensory properties of wet yellow noodles. CYTA J Food, 2016, 14(3): 465-472.

Hoque MM, Iqbal A. Drying of watermelon rind and development of cakes from rind powder. Int J Novel Res Life Sci, 2015, 2(1): 14-21.

Hussain S, Jõudu I, Bhat R. Dietary fiber from underutilized plant resources-a positive approach for valorization of fruit and vegetable wastes. Sustainability, 2020

Ishak NA, Abdul Rashid MY, Zabidi NA. Antidiabetic and antioxidant capacities of local banana peels extract by using subcritical water extraction technique. Ulum Islamiyyah, 2019, 26: 19-30.

Islam MR, Haque AR, Kabir MR, Hasan MM, Khushe KJ, Hasan SMK. Fruit by-products: the potential natural sources of antioxidants and α-glucosidase inhibitors. J Food Sci Technol, 2021, 58(5): 1715-1726.

Islam R, Kamal M, Kabir R, Hasan M, Haque AR, Hasan SMK. Phenolic compounds and antioxidants activity of banana peel extracts: Testing and optimization of enzyme-assisted conditions. Measurement, 2023, 10: 100085.

Islam MR, Biswas MMH, Esham MKH, Roy P, Hasan SK. Jackfruit (Artocarpus heterophyllus) by-products a novel source of pectin: studies on physicochemical characterization and its application in soup formulation as a thickener. Food Chem Adv, 2023, 2.

Ismail T, Akhtar S, Riaz M, Hameed A, Afzal K, Sattar Sheikh A. Oxidative and microbial stability of pomegranate peel extracts and bagasse supplemented cookies. J Food Qual, 2016, 39(6): 658-668.

Jalili V, Barkhordari A, Ghiasvand A. A comprehensive look at solid-phase microextraction technique: a review of reviews. Microchem J, 2020, 152.

Jan S, Abbas N. Chemistry of himalayan phytochemicals. Himal Phytochem, 2018

Jayathilakan K, Sultana K, Radhakrishna K, Bawa AS. Utilization of byproducts and waste materials from meat, poultry and fish processing industries: a review. J Food Sci Technol, 2012, 49(3): 278-293.

Jenkins W, Tucker ME, Grim J (2016) Routledge handbook of religion and ecology. In: Routledge Handbook of Religion and Ecology. https://doi.org/10.4324/9781315764788

Jonatas KAS, Querequincia JMB, Miranda SD, Obatavwe U, Corpuz MJA, Vasquez RD. Antidiabetic evaluation of Artocarpus odoratissimus (Moraceae) fruit. J Ilmiah Farmasi, 2020, 16(1): 1-8.

Juan C, Mañes J, Font G, Juan-García A. Determination of mycotoxins in fruit berry by-products using QuEChERS extraction method. LWT Food Sci Technol, 2017, 86: 344-351.

Kabir MR, Hasan MM, Islam MR, Haque AR, Hasan SMK. Formulation of yogurt with banana peel extracts to enhance storability and bioactive properties. J Food Process Preserv, 2021, 45(3): 1-10.

Kabir MR, Hasan SMK, Islam MR, Ahmed M (2024). Development of functional noodles by encapsulating mango peel powder as a source of bioactive compounds. Heliyon 10, e24061. https://doi.org/10.1016/j.heliyon.2024.e24061

Karaman E, Yılmaz E, Tuncel NB. Physicochemical, microstructural and functional characterization of dietary fibers extracted from lemon, orange and grapefruit seeds press meals. Bioact Carbohydr Dietary Fibre, 2017, 11: 9-17.

Khoo ZX, Teoh JEM, Liu Y, Chua CK, Yang S, An J, Leong KF, Yeong WY. 3D printing of smart materials: a review on recent progresses in 4D printing. Virtual Phys Prototyp, 2015, 10(3): 103-122.

Knoblich M, Anderson B, Latshaw D. Analyses of tomato peel and seed byproducts and their use as a source of carotenoids. J Sci Food Agric, 2005, 85(7): 1166-1170.

Koch N, Islam NF, Sonowal S, Prasad R, Sarma H. Environmental antibiotics and resistance genes as emerging contaminants: Methods of detection and bioremediation. Curr Res Microb Sci, 2021, 2(March

Kowalczewski PŁ, Zembrzuska J. Advances in biological activities and application of plant extracts. Appl Sci, 2023, 13(16): 9324.

Kowalczyk T, Merecz-Sadowska A, Picot L, Karačonji IB, Wieczfinska J, Sliwinski T, Sitarek P. Genetic manipulation and bioreactor culture of plants as a tool for industry and its applications. Molecules, 2022, 27(3): 795.

Kowalska H, Czajkowska K, Cichowska J, Lenart A. What’s new in biopotential of fruit and vegetable by-products applied in the food processing industry. Trends Food Sci Technol, 2017, 67: 150-159.

Kulichová J, Buaong M, Balík J, Híc P, Tříska J, Vrchotová N. Juices enriched with phenolic extracts from grapes. Czech J Food Sci, 2018, 36(3): 261-267.

Kumar P, Sethi S, Sharma RR, Srivastav M, Varghese E. Effect of chitosan coating on postharvest life and quality of plum during storage at low temperature. Sci Hortic, 2017, 226(May): 104-109.

Kumar K, Srivastav S, Sharanagat VS. Ultrasound assisted extraction (UAE) of bioactive compounds from fruit and vegetable processing by-products: a review. Ultrason Sonochem, 2021, 70.

Kumar P, Mahato DK, Gupta A, Pandey S, Paul V, Saurabh V, Agriopoulou S. nivalenol mycotoxin concerns in foods: an overview on occurrence, impact on human and animal health and its detection and management strategies. Toxins, 2022, 14(8): 527.

Kumar A, Nirmal P, Kumar M, Jose A, Tomer V, Oz E, Proestos C, Zeng M, Elobeid T, Sneha V, Oz F. Major phytochemicals: recent advances in health benefits and extraction method. Molecules, 2023, 28(2): 1-41.

Lai WT, Khong NMH, Lim SS, Hee YY, Sim BI, Lau KY, Lai OM. A review: modified agricultural by-products for the development and fortification of food products and nutraceuticals. Trends Food Sci Technol, 2017, 59: 148-160.

Langi P, Kiokias S, Varzakas T, Proestos C. Carotenoids: from plants to food and feed industries. Methods Mol Biol, 2018, 1852: 57-71.

Larrea A, Arruebo M, Serra CA, Sebastián V. Trojan pH-sensitive polymer particles produced in a continuous-flow capillary microfluidic device using water-in-oil-in-water double-emulsion droplets. Micromachines, 2022

Larrosa APQ, Otero DM. Flour made from fruit by-products: characteristics, processing conditions, and applications. J Food Process Preserv, 2021, 45(5): 1-22.

Leoncini E, Nedovic D, Panic N, Pastorino R, Edefonti V, Boccia S. Carotenoid intake from natural sources and head and neck cancer: a systematic review and meta-analysis of epidemiological studies. Cancer Epidemiol Biomark Prev, 2015, 24(7): 1003-1011.

Li Y, Jiao B, Zhao Q, Wang C, Gong Y, Zhang Y, Chen W. Effect of commercial processing on pesticide residues in orange products. Eur Food Res Technol, 2012, 234: 449-456.

Liu B, Han G, Zhang Z, Liu R, Jiang C, Wang S, Han MY. Shell thickness-dependent Raman enhancement for rapid identification and detection of pesticide residues at fruit peels. Anal Chem, 2012, 84(1): 255-261.

Mahadwar G, Chauhan KR, Bhagavathy GV, Murphy C, Smith AD, Bhagwat AA. Swarm motility of Salmonella enterica serovar Typhimurium is inhibited by compounds from fruit peel extracts. Lett Appl Microbiol, 2015, 60(4): 334-340.

Maharaj S, McGaw D. Mathematical model for the removal of essential oil constituents during steam distillation extraction. Processes, 2020, 8(4): 1-13.

Mahato N, Sinha M, Sharma K, Koteswararao R, Cho MH. Modern extraction and purification techniques for obtaining high purity food-grade bioactive compounds and value-added co-products from citrus wastes. Foods, 2019, 8(11): 523.

Mahato N, Sharma K, Sinha M, Dhyani A, Pathak B, Jang H, Park S, Pashikanti S, Cho S. Biotransformation of citrus waste-i: production of biofuel and valuable compounds by fermentation. Processes, 2021

Mahmood K, Kamilah H, Alias AK, Ariffin F. Nutritional and therapeutic potentials of rambutan fruit (Nephelium lappaceum L.) and the by-products: a review. J Food Measure Character , 2018, 12(3): 1556-1571.

Majerska J, Michalska A, Figiel A. Trends in Food science & technology a review of new directions in managing fruit and vegetable processing by- products. Trends Food Sci Technol, 2019, 88(March): 207-219.

Manganyi MC, Ateba CN. Untapped potentials of endophytic fungi: a review of novel bioactive compounds with biological applications. Microorganisms, 2020, 8(12): 1-25.

Manna K, Mishra S, Saha M, Mahapatra S, Saha C, Yenge G, Gaikwad N, Pal R, Oulkar D, Banerjee K, Saha KD. Amelioration of diabetic nephropathy using pomegranate peel extract-stabilized gold nanoparticles: assessment of NF-ΚB and Nrf2 signaling system. Int J Nanomed, 2019, 14: 1753-1777.

Manousi N, Sarakatsianos I, Samanidou V (2019) Extraction techniques of phenolic compounds and other bioactive compounds from medicinal and aromatic plants. In: Engineering tools in the beverage industry: volume 3: the science of beverages, 283–314. https://doi.org/10.1016/B978-0-12-815258-4.00010-X

Marcillo-Parra V, Tupuna-Yerovi DS, González Z, Ruales J. Encapsulation of bioactive compounds from fruit and vegetable by-products for food application—a review. Trends Food Sci Technol, 2021, 116(June): 11-23.

Martins ZE, Pinho O, Ferreira IMPLVO. Food industry by-products used as functional ingredients of bakery products. Trends Food Sci Technol, 2017, 67: 106-128.

Mayo-Mayo G, Navarrete-García A, Maldonado-Astudillo YI, Jiménez-Hernández J, Santiago-Ramos D, Arámbula-Villa G, Álvarez-Fitz P, Ramirez M, Salazar R. Addition of roselle and mango peel powder in tortilla chips: a strategy for increasing their functionality. J Food Measure Character, 2020, 14(3): 1511-1519.

McRae MP. Dietary fiber is beneficial for the prevention of cardiovascular disease: an umbrella review of meta-analyses. J Chiropr Med, 2017, 16(4): 289-299.

Mehta N, . Ultrasound-assisted extraction and the encapsulation of bioactive components for food applications. Foods, 2022, 11(19): 1-35.

Michalska A, Wojdyło A, Lech K, Łysiak GP, Figiel A. Effect of different drying techniques on physical properties, total polyphenols and antioxidant capacity of blackcurrant pomace powders. Lwt, 2017, 78: 114-121.

Mieszczakowska-Frąc M, Celejewska K, Płocharski W. Impact of innovative technologies on the content of vitamin C and its bioavailability from processed fruit and vegetable products. Antioxidants, 2021, 10(1): 1-19.

Mildner-szkudlarz S, Bajerska J, Segli D. Physical and bioactive properties of muffins enriched with raspberry and cranberry pomace powder : a promising application of fruit by-products rich in biocompounds. Plant Foods Hum Nutr, 2016, 71(2): 165-173.

Mir SA, Bosco SJD, Shah MA, Santhalakshmy S, Mir MM. Effect of apple pomace on quality characteristics of brown rice based cracker. J Saudi Soc Agric Sci, 2017, 16(1): 25-32.

Mirza B, Croley CR, Ahmad M, Pumarol J, Das N, Sethi G, Bishayee A. Mango (Mangifera indica L.): a magnificent plant with cancer preventive and anticancer therapeutic potential. Crit Rev Food Sci Nutr, 2021, 61(13): 2125-2151.

Mishra B, Mohanta YK, Reddy CN, Reddy SDM, Mandal SK, Yadavalli R, Sarma H. Valorization of agro-industrial biowaste to biomaterials: an innovative circular bioeconomy approach. Circular Economy, 2023, 2(3

Misra NN, Koubaa M, Roohinejad S, Juliano P, Alpas H, Inácio RS, Saraiva JA, Barba FJ. Landmarks in the historical development of twenty first century food processing technologies. Food Res Int, 2017, 97: 318-339.

Mitra S, Rauf A, Tareq AM, Jahan S, Emran TB, Shahriar TG, Dhama K, Alhumaydhi FA, Aljohani ASM, Rebezov M, Uddin MS, Jeandet P, Shah ZA, Shariati MA, Rengasamy KR. Potential health benefits of carotenoid lutein: an updated review. Food Chem Toxicol, 2021, 154(May

Moncalvo A, Marinoni L, Dordoni R, Garrido GD, Lavelli V, Spigno G. Waste grape skins: evaluation of safety aspects for the production of functional powders and extracts for the food sector. Food Addit Contam Part A Chem Anal Control Expo Risk Assess, 2016, 0049(June): 1116-1126.

Montalvo-González E, Aguilar-Hernández G, Hernández-Cázares AS, Ruiz-López II, Pérez-Silva A, Hernández-Torres J, de los Vivar-Vera MA. Production, chemical, physical and technological properties of antioxidant dietary fiber from pineapple pomace and effect as ingredient in sausages. CYTA - Journal of Food, 2018, 16(1): 831-839.

Morshed MN, Pervez MN, Behary N, Bouazizi N, Guan J, Nierstrasz VA. Statistical modeling and optimization of heterogeneous Fenton-like removal of organic pollutant using fibrous catalysts: a full factorial design. Sci Rep, 2020, 10(1): 1-14.

Mugwagwa LR, Chimphango AFA. Box-Behnken design based multi-objective optimisation of sequential extraction of pectin and anthocyanins from mango peels. Carbohydr Polymers, 2019, 219: 29-38.

Munekata PES, Yilmaz B, Pateiro M, Kumar M, Domínguez R, Shariati MA, Hano C, Lorenzo JM. Valorization of by-products from Prunus genus fruit processing: opportunities and applications. Crit Rev Food Sci Nutr, 2022

Muthurajan M, Veeramani A, Rahul T, Gupta RK, Anukiruthika T, Moses JA, Anandharamakrishnan C. Valorization of Food Industry Waste Streams Using 3D Food Printing: A Study on Noodles Prepared from Potato Peel Waste. Food Bioprocess Technol, 2021, 14(10): 1817-1834.

Mutua JK, Imathiu S, Owino W. Evaluation of the proximate composition, antioxidant potential, and antimicrobial activity of mango seed kernel extracts. Food Sci Nutr, 2016, 5(2): 349-357.

Myskja BK, Myhr AI. Non-safety assessments of genome-edited organisms: should they be included in regulation?. Sci Eng Ethics, 2020, 26(5): 2601-2627.

Naknaen P, Itthisoponkul T, Sondee A, Angsombat N. Utilization of watermelon rind waste as a potential source of dietary fiber to improve health promoting properties and reduce glycemic index for cookie making. Food Sci Biotechnol, 2016, 25(2): 415-424.

Nazeam JA, . Bioassay-guided isolation of potential bioactive constituents from pomegranate agrifood by-product. Food Chem, 2020, 326(April

Nguyen NMP, Le TT, Vissenaekens H, Gonzales GB, Van Camp J, Smagghe G, Raes K. In vitro antioxidant activity and phenolic profiles of tropical fruit by-products. Int J Food Sci Technol, 2019, 54(4): 1169-1178.

Nguyen TL, Ora A, Häkkinen ST, Ritala A, Räisänen R, Kallioinen-Mänttäri M, Melin K. Innovative extraction technologies of bioactive compounds from plant by-products for textile colorants and antimicrobial agents. Biomass Convers Biorefin, 2023

Niu M, Hou G, Lee B, Chen Z. Effects of fine grinding of millfeeds on the quality attributes of reconstituted whole-wheat flour and its raw noodle products. Lwt, 2014, 57(1): 58-64.

Nouri M, Nasehi B, Samavati V, Mehdizadeh SA. Optimizing the effects of Persian gum and carrot pomace powder for development of low-fat donut with high fibre content. Bioact Carbohydr Diet Fibre, 2017, 9: 39-45.

O’Grady J, Shanahan F. Dietary Fiber and Gastrointestinal Disease: an Evolving Story. Curr Gastroenterol Rep, 2018, 20(12): 18-21.

O’Shea N, Arendt EK, Gallagher E. Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products. Innov Food Sci Emerg Technol, 2012, 16: 1-10.

Offiah V, Kontogiorgos V, Falade KO. Extrusion processing of raw food materials and by-products: a review. Crit Rev Food Sci Nutr, 2019, 59(18): 2979-2998.

Ortega-Arellano HF, Jimenez-Del-Rio M, Velez-Pardo C. Neuroprotective effects of methanolic extract of avocado Persea americana (var. Colinred) peel on paraquat-induced locomotor impairment, lipid peroxidation and shortage of life span in transgenic knockdown parkin Drosophila melanogaster. Neurochem Res, 2019, 44(8): 1986-1998.

Ortiz L, Dorta E, Gloria Lobo M, Antonio González-Mendoza L, Díaz C, González M. Use of banana peel extract to stabilise antioxidant capacity and sensory properties of orange juice during pasteurisation and refrigerated storage. Food Bioprocess Technol, 2017, 10(10): 1883-1891.

Özcan MM, Ghafoor K, Al Juhaimi F, Uslu N, Babiker EE, Mohamed Ahmed IA, Almusallam IA. Influence of drying techniques on bioactive properties, phenolic compounds and fatty acid compositions of dried lemon and orange peel powders. J Food Sci Technol, 2021, 58(1): 147-158.

Padayachee A, Day L, Howell K, Gidley MJ. Complexity and health functionality of plant cell wall fibers from fruits and vegetables. Crit Rev Food Sci Nutr, 2017, 57(1): 59-81.

Panza O, Conte A, Del Nobile MA. Pomegranate by-products as natural preservative to prolong the shelf life of breaded cod stick. Molecules, 2021

Papaioannou EH, Mazzei R, Bazzarelli F, Piacentini E, Giannakopoulos V, Roberts MR, Giorno L. Agri-food industry waste as resource of chemicals: the role of membrane technology in their sustainable recycling. Sustainability, 2022, 14(3): 1-21.

Parafati L, Restuccia C, Palmeri R, Fallico B, Arena E. Characterization of prickly pear peel flour as a bioactive and functional ingredient in bread preparation 2020 Foods

Pateiro M, Gómez B, Munekata PES, Barba FJ, Putnik P, Kovačević DB, Lorenzo JM. Nanoencapsulation of promising bioactive compounds to improve their absorption, stability, functionality and the appearance of the final food products. Molecules, 2021

Pathak D, Majumdar J, Raychaudhuri U, Chakraborty R. Characterization of physicochemical properties in whole wheat bread after incorporation of ripe mango peel. J Food Meas Charact, 2016, 10(3): 554-561.

Paulino SLJ, Adrián ÁTG, Gabriela EAL, Maribel VM, Sergio MG. Nutraceutical potential of flours from tomato by-product and tomato field waste. J Food Sci Technol, 2020, 57(9): 3525-3531.

Peivasteh-Roudsari L, Pirhadi M, Shahbazi R, Eghbaljoo-Gharehgheshlaghi H, Sepahi M, Mirza Alizadeh A, Tajdar-oranj B, Jazaeri S. Mycotoxins: impact on health and strategies for prevention and detoxification in the food chain. Food Rev Intl, 2021, 00(00): 1-32.

Perez-Vazquez A, Carpena M, Barciela P, Cassani L, Simal-Gandara J, Prieto MA. Pressurized liquid extraction for the recovery of bioactive compounds from seaweeds for food industry application: a review. Antioxidants, 2023

Petrie JR, Guzik TJ, Touyz RM. Diabetes, hypertension, and cardiovascular disease: clinical insights and vascular mechanisms. Can J Cardiol, 2018, 34(5): 575-584.

Picot-Allain C, Mahomoodally MF, . Conventional versus green extraction techniques—a comparative perspective. Curr Opin Food Sci, 2021, 40(34): 144-156.

Popescu A, Dinu TA, Stoian E, Serban V. Trends in the milling and baking Industry in the Eu-28 and Romania in the period 2015–2019. Sci Papers , 2021, 21(1): 601-612.

Prado LG, Arruda HS, Peixoto Araujo NM, de Oliveira Braga LE, Banzato TP, Pereira GA, Figueiredo MC, Ruiz ALTG, Eberlin MN, de Carvalho JE, Vendramini-Costa DB, Pastore GM. Antioxidant, antiproliferative and healing properties of araticum (Annona crassiflora Mart.) peel and seed. Food Res Int, 2020, 133: 109168.

Quiles A, Campbell GM, Struck S, Rohm H, Hernando I. Fiber from fruit pomace: a review of applications in cereal-based products. Food Rev Intl, 2018, 34(2): 162-181.

Rahmana N, Yustisia Y, Heryanto RB, Asmaliyah A, Miswarti M, Nur D, Azizi M, Yunus C, Irianto I, Qomariyah L, Ali G, Rohman N. South African Journal of Chemical Engineering Advancements and challenges in green extraction techniques for Indonesian natural products: a review. S Afr J Chem Eng, 2023, 46(August): 88-98.

Rajha HN, Ziegler W, Louka N, Hobaika Z, Vorobiev E. Effect of the drying process on the intensification of phenolic compounds recovery from grape pomace using accelerated solvent extraction. Int J Mol Sci, 2014, 15(10): 18640-18658.

Rasheed U, Ain QU, Yaseen M, Fan X, Yao X, Tong Z, Liu B. Modification of bentonite with orange peels extract and its application as mycotoxins’ binder in buffered solutions and simulated gastrointestinal fluids. J Clean Prod, 2020, 267.

Reissner A, Al-hamimi S, Quiles A, Schmidt C, Reißner A. Composition and physicochemical properties of dried berry pomace. J Sci Food Agric, 2019, 99(3): 1284-1293.

Rochfort S, Isbel A, Ezernieks V, Elkins A, Vincent D, Deseo MA, Spangenberg GC. Utilisation of design of experiments approach to optimise supercritical fluid extraction of medicinal cannabis. Sci Rep, 2020, 10(1): 1-7.

Rodrigues JPB, Liberal Â, Petropoulos SA, Ferreira ICFR, Oliveira MBPP, Fernandes Â, Barros L. Agri-food surplus, waste and loss as sustainable biobased ingredients: a review. Molecules, 2022, 27(16): 5200.

Rodriguez-Oroz MC, Jahanshahi M, Krack P, Litvan I, Macias R, Bezard E, Obeso JA. Initial clinical manifestations of Parkinson’s disease: features and pathophysiological mechanisms. Lancet Neurol, 2009, 8(12): 1128-1139.

Rodríguez-Solana R, Romano A, Moreno-Rojas J. Carob pulp : a nutritional and functional by-product worldwide spread in the formulation of different food products and beverages. A Review. Processes, 2021, 9(7): 1146.

Rodríguez-Yoldi MJ. Anti-inflammatory and antioxidant properties of plant extracts. Antioxidants, 2021, 10(6): 7-10.

Saaid M, Saad B, Hashim NH, Mohamed Ali AS, Saleh MI. Determination of biogenic amines in selected Malaysian food. Food Chem, 2009, 113(4): 1356-1362.

Sadh PK, Kumar S, Chawla P, Duhan JS. Fermentation: a boon for production of bioactive compounds by processing of food industries wastes (By-Products). Molecules, 2018

Sah BNP, Vasiljevic T, McKechnie S, Donkor ON. Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage. Lwt, 2016, 65: 978-986.

Saini A, Panesar PS, Bera MB. Valorization of fruits and vegetables waste through green extraction of bioactive compounds and their nanoemulsions-based delivery system. Bioresour Bioprocess, 2019

Saleem M, Saeed MT. Potential application of waste fruit peels (orange, yellow lemon and banana) as wide range natural antimicrobial agent. J King Saud Univ Sci, 2020, 32(1): 805-810.

Sandhya S, Khamrui K, Prasad W, Kumar MCT. Preparation of pomegranate peel extract powder and evaluation of its effect on functional properties and shelf life of curd. Lwt, 2018, 92: 416-421.

Sarangi PK, Nanda S, Mohanty P. Recent advancements in biofuels and bioenergy utilization. Recent Adv Biofuels Bioenergy Utiliz, 2018

Saratale GD, Saratale RG, Kim DS, Kim DY, Shin HS. Exploiting fruit waste grape pomace for silver nanoparticles synthesis, assessing their antioxidant, antidiabetic potential and antibacterial activity against human pathogens: a novel approach. Nanomaterials, 2020, 10(8): 1-18.

Savla P, Das G, Mondal P, Gajbhiye RL, Jaisankar P, Ghosh S. Methanolic extract of papaya leaves shows neuroprotective effect. ChemistrySelect, 2017, 2(29): 9454-9457.

Shahbaz MU, Arshad M, Mukhtar K, Nabi BG, Goksen G, Starowicz M, Nawaz A, Ahmad I, Walayat N, Manzoor MF, Aadil RM. Natural plant extracts: an update about novel spraying as an alternative of chemical pesticides to extend the postharvest shelf life of fruits and vegetables. Molecules, 2022

Sharma M, Usmani Z, Gupta VK, Bhat R. Valorization of fruits and vegetable wastes and by-products to produce natural pigments. Crit Rev Biotechnol, 2021, 41(4): 535-563.

Shin J, Prabhakaran VS, Kim KS. The multi-faceted potential of plant-derived metabolites as antimicrobial agents against multidrug-resistant pathogens. Microb Pathog, 2018, 116: 209-214.

Silva MA, Albuquerque TG, Alves RC, Oliveira MBPP, Costa HS. Melon (Cucumis melo L.) by-products: Potential food ingredients for novel functional foods?. Trends Food Sci Technol, 2020, 98(March): 181-189.

Šovljanski O, Šeregelj V, Pezo L, Šaponjac VT, Vulić J, Cvanić T, Markov S, Ćetković G, Čanadanović-Brunet J. Horned melon pulp, peel, and seed: new insight into phytochemical and biological properties. Antioxidants, 2022

Šporin M, Avbelj M, Kovač B, Možina SS. Quality characteristics of wheat flour dough and bread containing grape pomace flour. Food Sci Technol Int, 2018, 24(3): 251-263.

Srinivasan M, Sudheer AR, Menon VP. Ferulic acid: therapeutic potential through its antioxidant property. J Clin Biochem Nutr, 2007, 40(2): 92-100.

Strati IF, Oreopoulou V. Recovery of carotenoids from tomato processing by-products—a review. Food Res Int, 2014

Sudha ML, Baskaran V, Leelavathi K. Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chem, 2007, 104(2): 686-692.

Sultana A. Determination of proximate composition and amino acid profile of jackfruit seed and utilization of its seed flour for development of protein enriched supplementary food. Cell Biol, 2017, 5(6): 57.

Sveinbjornsdottir S. The clinical symptoms of Parkinson’s disease. J Neurochem, 2016, 139: 318-324.

Swapnil P, Meena M, Singh SK, Dhuldhaj UP, . Vital roles of carotenoids in plants and humans to deteriorate stress with its structure, biosynthesis, metabolic engineering and functional aspects. Current Plant Biol, 2021, 26(April

Taghian Dinani S, van der Goot AJ. Challenges and solutions of extracting value-added ingredients from fruit and vegetable by-products: a review. Crit Rev Food Sci Nutr, 2022

Tapia-Quirós P, Montenegro-Landívar MF, Reig M, Vecino X, Saurina J, Granados M, Cortina JL. Integration of membrane processes for the recovery and separation of polyphenols from winery and olive mill wastes using green solvent-based processing. J Environ Manag, 2022

Tárrega MA, Varela P, Fromentin E, Feuillère N, Issaly N, Roller M, Sanz-Buenhombre M, Villanueva S, Moro C, Guadarrama A, Fiszman S. Specific phenolic compounds and sensory properties of a new dealcoholized red wine with pomegranate (Punica granatum L.) extract. Food Sci Technol Int, 2014, 20(6): 421-429.

Teixeira CA, Poppi RJ. Paper-based SERS substrate and one-class classifier to monitor thiabendazole residual levels in extracts of mango peels. Spectrochim Acta Part A Mol Biomol Spectrosc, 2020, 229.

Teixeira F, dos Santos BA, Nunes G, Soares JM, . Addition of orange peel in orange jam: Evaluation of sensory, physicochemical, and nutritional characteristics. Molecules, 2020

Tlais AZA, Fiorino GM, Polo A, Filannino P, Di Cagno R. High-value compounds in fruit, vegetable and cereal byproducts: an overview of potential sustainable reuse and exploitation. Molecules, 2020, 25(13): 2987.

Trigo JP, Alexandre EMC, Saraiva JA, Pintado ME. High value-added compounds from fruit and vegetable by-products–Characterization, bioactivities, and application in the development of novel food products. Crit Rev Food Sci Nutr, 2020, 60(8): 1388-1416.

Tumuluru JS, Wright CT, Hess JR, Kenney KL, National I. A review of biomass densifi cation systems to develop uniform feedstock commodities for bioenergy application †. Biofuels Bioprod Biorefin, 2011, 5(6): 683-707.

U.S. Food and Drug Administration (2019) CFR—Code of Federal Regulations Title 21 The information on this page is current as of April 1 2016. 721(6), 1–10.

Usman I, Hussain M, Imran A, Afzaal M, Saeed F, Javed M, Afzal A, Ashfaq I, Al Jbawi E, Saewan A, S. . Traditional and innovative approaches for the extraction of bioactive compounds. Int J Food Prop, 2022, 25(1): 1215-1233.

Uwineza PA, Waśkiewicz A. Recent advances in supercritical fluid extraction of natural bioactive compounds from natural plant materials. Molecules, 2020

Vaish S, Sharma NK, Kaur G. A review on various types of densification/briquetting technologies of biomass residues. IOP Conf Ser Mater Sci Eng, 2022, 1228(1

Valková V, Ďúranová H, Havrlentová M, Ivanišová E, Mezey J, Tóthová Z, Gabríny L, Kačániová M. Selected physico-chemical, nutritional, antioxidant and sensory properties of wheat bread supplemented with apple pomace powder as a by-product from juice production. Plants, 2022

Vasconcelos H, de Almeida JMMM, Matias A, Saraiva C, Jorge PAS, Coelho LCC. Detection of biogenic amines in several foods with different sample treatments: an overview. Trends Food Sci Technol, 2021, 113: 86-96.

Verma N, Hooda V, Gahlaut A, Gothwal A, Hooda V. Enzymatic biosensors for the quantification of biogenic amines: a literature update. Crit Rev Biotechnol, 2020, 40(1): 1-14.

Vickram S, Manikandan S, Deena SR, Mundike J, Subbaiya R, Karmegam N, Jones S, Yadav KK, Chang SW, Ravindran B, Awasthi MK. Advanced biofuel production, policy and technological implementation of nano-additives for sustainable environmental management—a critical review. Biores Technol, 2023, 387.

Vilas-Boas AA, Pintado M, Oliveira ALS. Natural bioactive compounds from food waste: toxicity and safety concerns 2021 Foods

Vincent J, Lau KS, Evyan YCY, Chin SX, Sillanpää M, Chia CH. Biogenic synthesis of copper-based nanomaterials using plant extracts and their applications: current and future directions. Nanomaterials, 2022, 12(19): 1-44.

Vital ACP, Santos NW, Matumoto-Pintro PT, da Silva Scapim MR, Madrona GS. Ice cream supplemented with grape juice residue as a source of antioxidants. Int J Dairy Technol, 2018, 71(1): 183-189.

Vuolo MM, Lima GC, Batista ÂG, Carazin CBB, Cintra DE, Prado MA, Júnior MRM. Passion fruit peel intake decreases inflammatory response and reverts lipid peroxidation and adiposity in diet-induced obese rats. Nutr Res, 2020, 76: 106-117.

Wang YC, Chuang YC, Hsu HW. The flavonoid, carotenoid and pectin content in peels of citrus cultivated in Taiwan. Food Chem, 2008, 106(1): 277-284.

Williams BA, Grant LJ, Gidley MJ, Mikkelsen D. Gut fermentation of dietary fibres: Physico-chemistry of plant cell walls and implications for health. Int J Mol Sci, 2017

Wong JCJ, Nillian E. Microwave-assisted extraction of bioactive compounds from Sarawak Liberica sp. coffee pulp: Statistical optimization and comparison with conventional methods. Food Sci Nutr, 2023

Yabuzaki J. Carotenoids database: structures, chemical fingerprints and distribution among organisms. Database, 2017, 2017(1): 1-11.

Yılmaz FM, Görgüç A, Karaaslan M, Vardin H, Ersus Bilek S, Uygun Ö, Bircan C. Sour cherry by-products: compositions, functional properties and recovery potentials–a review. Crit Rev Food Sci Nutr, 2019, 59(22): 3549-3563.

Yüksekkaya Ş, Başyiğit B, Sağlam H, Pekmez H, Cansu Ü, Karaaslan A, Karaaslan M. Valorization of fruit processing by-products: free, esterified, and insoluble bound phytochemical extraction from cherry (Prunus avium) tissues and their biological activities. J Food Meas Charact, 2021, 15(2): 1092-1107.

Zaini HBM, Sintang MD, . The roles of banana peel powders to alter technological functionality, sensory and nutritional quality of chicken sausage. Food Sci Nutr, 2020, 8(10): 5497-5507.

Zhang J, Watson RR. Antioxidant vitamins and heart disease prevention. AIDS Heart Dis, 2004, 15(January): 188-197.

Zhang W, Cao J, Fan X, Jiang W. Applications of nitric oxide and melatonin in improving postharvest fruit quality and the separate and crosstalk biochemical mechanisms. Trends Food Sci Technol, 2020, 99: 531-541.

Zhu W, Iskandar MM, Baeghbali V, Kubow S. Three-dimensional printing of foods: a critical review of the present state in healthcare applications, and potential risks and benefits 2023 Foods