Valorization of Fruit and Vegetable Waste into Sustainable and Value-Added Materials
Waste,
Год журнала:
2024,
Номер
2(3), С. 258 - 278
Опубликована: Июль 27, 2024
This
review
aims
to
streamline
the
approach
assessing
most
used
valorization
methods
for
fruit
and
vegetable
waste
(FVW)
that
are
eco-friendly,
cost-effective,
sustainable
within
a
circular
economy
framework.
Green
processing
technologies
extraction
of
bioactive
compounds
from
FVW,
their
applications,
technico-economical
assessment
FVW’
biorefinery
support
highlighted.
Important
value-added
products
generated
by
FVW
include
compounds,
pectin,
protein
isolates,
such
as
soy,
natural
pigments
anthocyanins,
quinones,
carotenoids,
betalains,
chlorophyll.
At
this
time,
prospects
using
have
increased
in
food
supplements,
edible
packaging,
agriculture,
energy,
water
purification
fields.
The
findings
report
proper
management
not
only
minimizes
addition
landfills
absence
composting,
but
also
promotes
efficient
utilization
resources
development
innovative
materials
with
wide
range
beneficial
applications.
Implementing
possible
solutions
described
paper
would
reduce
environmental
impact,
open
up
new
economic
opportunities
through
FVW.
Язык: Английский
Guanandi (Calophyllum brasiliense) seed vegetable oil: Characterization, in vitro safety, and feasibility of use as a pharmaceutical bioinput
Next research.,
Год журнала:
2025,
Номер
unknown, С. 100152 - 100152
Опубликована: Янв. 1, 2025
Язык: Английский
Phytochemicals in plant food waste: innovative insight and implications
Journal of Agriculture and Food Research,
Год журнала:
2025,
Номер
unknown, С. 101779 - 101779
Опубликована: Фев. 1, 2025
Язык: Английский
Bioactives derived from egg by-products: Preparation, health benefits, and high-value-added applications
Food Chemistry,
Год журнала:
2025,
Номер
unknown, С. 143889 - 143889
Опубликована: Март 1, 2025
Язык: Английский
Global Status, Recent Trends, and Knowledge Mapping of Olive Bioactivity Research Through Bibliometric Analysis (2000–2024)
Foods,
Год журнала:
2025,
Номер
14(8), С. 1349 - 1349
Опубликована: Апрель 14, 2025
Over
the
past
two
decades,
both
academic
and
industrial
interest
in
olive
bioactive
compounds
has
grown
significantly
due
to
their
remarkable
health
benefits,
such
as
antioxidant,
anti-inflammatory,
cardioprotective
properties.
These
compounds,
found
fruit
leaves,
have
become
a
central
focus
research
on
functional
foods
nutraceuticals.
A
comprehensive
bibliometric
analysis
of
scientific
publications
from
2000
2024
highlights
notable
increase
this
field,
with
2228
documents
published
high-impact
journals
an
estimated
annual
growth
rate
0.2694
year−1,
particularly
last
decade.
This
surge
reflects
growing
recognition
compounds’
potential
promoting
human
through
nutritional
therapeutic
interventions,
role
expanding
nutraceutical
industry.
is
further
reaffirmed
by
patent
analysis,
which
shows
significant
rise
filings
related
compounds.
The
also
examined
nearly
6000
keywords
identify
most
influential
domains,
pinpoint
knowledge
gaps,
reveal
important
olives
preventing
various
diseases.
Язык: Английский
From waste to wellness: Green synthesis of nanoparticles from vegetable waste
Sustainable Environment,
Год журнала:
2025,
Номер
11(1)
Опубликована: Апрель 16, 2025
Язык: Английский
Analysis of the Influence of Different Plasticizing Systems in a Single-Screw Extruder on the Extrusion-Cooking Process and on Selected Physical Properties of Snack Pellets Enriched with Selected Oilseed Pomace
Processes,
Год журнала:
2025,
Номер
13(4), С. 1247 - 1247
Опубликована: Апрель 20, 2025
By-products
generated
in
the
agri-food
industry
are
frequently
regarded
as
waste,
despite
their
significant
potential
for
reutilization
valuable
raw
materials
with
both
nutritional
and
functional
properties.
Nigella
flaxseed
pomace,
rich
sources
of
bioactive
compounds,
have
capacity
to
enhance
profile
characteristics
extruded
products
while
simultaneously
contributing
reduction
food
waste.
Uniquely,
present
study
analyzed
effect
extrusion-cooking
process
conditions
on
efficiency,
energy
consumption,
selected
physical
properties
extrudates
enriched
nigella
pomace.
The
samples
were
made
using
a
single-screw
extruder-cooker.
Two
plasticizing
(L/D
16
20)
systems
compared.
highest
23.16
kg/h,
was
reached
20%
pomace
L/D
system.
During
whole
process,
specific
mechanical
ranged
from
0.006
0.105
kWh/kg.
New
information
obtained
interaction
between
content
extrudates.
results
showed
that
use
10%
maximized
WAI
4.90
WSI
11.73%
pellets
30%
seed
20
influenced
change
bulk
density,
indicating
double
innovation:
an
improvement
extrudate
quality
efficient
by-products.
Язык: Английский
Growth of Listeria monocytogenes in fresh vegetables and vegetable salad products: An update on influencing intrinsic and extrinsic factors
Comprehensive Reviews in Food Science and Food Safety,
Год журнала:
2024,
Номер
23(5)
Опубликована: Авг. 21, 2024
The
ability
of
foodborne
pathogens
to
grow
in
food
products
increases
the
associated
safety
risks.
Listeria
monocytogenes
(Lm)
is
a
highly
adaptable
pathogen
that
can
survive
and
under
wide
range
environmental
circumstances,
including
otherwise
inhibitory
conditions,
such
as
restrictive
cold
temperatures.
It
also
long
periods
adverse
conditions.
This
review
examines
experimental
evidence
available
for
survival
growth
Lm
on
fresh
vegetables
ready-to-eat
vegetable
salads.
Published
data
indicate
that,
depending
certain
intrinsic
(e.g.,
nutrient
composition)
extrinsic
factors
storage
temperature,
packaging
atmosphere),
variety
fresh-cut
minimally
processed
Studies
have
shown
modified
atmosphere
packaging,
relative
humidity,
pH,
water
activity,
background
microbiota
vegetables,
microbial
strain
peculiarities,
type
availability
significantly
impact
fate
influence
these
either
promote
its
or
decline.
For
example,
some
studies
inhibit
salads,
but
others
reported
promoting,
neutral,
insignificant
effect
Lm.
A
relevant
literature
indicated
most
influencing
related
interacts
with
other
factors.
synthesis
contributes
body
knowledge
possible
strategies
improving
measures
minimize
risk
Lm-associated
outbreaks
involving
Язык: Английский
Eco-Friendly Postharvest Technologies to Preserve or Enhance the Quality and Safety of Fruit and Vegetable Products
Foods,
Год журнала:
2024,
Номер
13(12), С. 1939 - 1939
Опубликована: Июнь 19, 2024
Fruits
and
vegetables
make
up
a
significant
section
of
the
food
supply
chain
are
essential
for
optimum
health
nutrition
worldwide
[...]
Язык: Английский
Research on Apples' Mechanical‐Structural Damage Behavior During Dropping Collision With High‐Speed Observation
Journal of Food Process Engineering,
Год журнала:
2024,
Номер
47(12)
Опубликована: Дек. 1, 2024
ABSTRACT
Apples
have
been
constantly
damaged
in
collecting,
transporting,
and
processing,
leading
research
focus
on
apples'
mechanical‐structural
damage
behavior.
To
behavior
during
collision,
a
dropping
collision
testing
device
was
self‐established,
with
PLC
control,
data
acquisition‐processing,
situ
high‐speed
observation.
The
effect
of
impact
material,
drop
height,
orientation
apple
deformation
bruise
area
investigated
self‐established
device,
considering
three
typical
kinds
apples.
results
indicated
that
can
be
divided
into
two
stages:
down
contact
stage
recovering
stage.
Three
apples
demonstrate
the
largest
when
material
is
steel
acrylic
plate.
similar
collide
soil
foam,
no
foam.
correlation
between
deformation,
bruising
area,
height
established,
reflecting
relationship
Yellow
Marshal
compared
to
other
under
same
condition.
Red
Fuji
Guoguang
are
transverse,
top.
study
provide
basic
theoretical
practical
guidance
for
postharvest
work.
Язык: Английский