By-products of dates, cherries, plums and artichokes: A source of valuable bioactive compounds

• Published in: Trends in food science & technology Vol. 131; pp. 220 - 243
• Main Authors: Soares Mateus, Ana Rita, Pena, Angelina, Sendón, Raquel, Almeida, Carina, Nieto, Gonçalo Almeida, Khwaldia, Khaoula, Sanches Silva, Ana
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-01-2023
• Subjects: Artichoke; Bioactive compounds; Cherry; Date; Food by-products; Plum; Food by-products; Plum; Cherry; Bioactive compounds; Date; Artichoke
• ISSN: 0924-2244; 1879-3053
• DOI: 10.1016/j.tifs.2022.12.004

Food processing is fundamental to extend the shelf-life of food products. During the processing, several parts of food are wasted. FAO indicated that about one-third of the world's food production for human consumption was lost or wasted, and food waste is an environmental, economic, and social problem. Fruits and vegetables are the food groups with the highest amount of food waste, both in food processing and in consumption stage. However, those by-products constitute a potential source of bioactive compounds, with powerful biological activities.
This paper carries out a comprehensive review of the scientific literature, on the main active compounds of some fruits and vegetable by-products, their biological activities, and potential uses. This study highlights the importance of food safety assessment of by-products to ensure human health.
The cherry, plum, date and artichoke by-products presented high antioxidant and antimicrobial activity, which makes them sustainable natural high-added value compounds to be reincorporated into the food supply chain, to improve functionality as well as to extend the shelf-life of food products, within the framework of the circular economy.
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•Food by-products are a potential source of bioactive compounds.•By-products valorization has economic and environmental benefits.•Polyphenols from by-products have antioxidant and antimicrobial activities.•They could be applied in active food packaging for shelf-life extension.•There is a lack of studies regarding the safety of food by-products.