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Review

Valorization of Bio-Residues from the Processing of Main Portuguese Fruit Crops: From Discarded Waste to Health Promoting Compounds

1
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
2
Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain
*
Authors to whom correspondence should be addressed.
Academic Editors: Marchetti Nicola and Giuseppina Paola Parpinello
Molecules 2021, 26(9), 2624; https://doi.org/10.3390/molecules26092624
Received: 27 March 2021 / Revised: 23 April 2021 / Accepted: 24 April 2021 / Published: 30 April 2021
Food processing generates a large amount of bio-residues, which have become the focus of different studies aimed at valorizing this low-cost source of bioactive compounds. High fruit consumption is associated with beneficial health effects and, therefore, bio-waste and its constituents arouse therapeutic interest. The present work focuses on the main Portuguese fruit crops and revises (i) the chemical constituents of apple, orange, and pear pomace as potential sources of functional/bioactive compounds; (ii) the bioactive evidence and potential therapeutic use of bio-waste generated in the processing of the main Portuguese fruit crops; and (iii) potential applications in the food, nutraceutical, pharmaceutical, and cosmetics industries. The current evidence of the effect of these bio-residues as antioxidant, anti-inflammatory, and antimicrobial agents is also summarized. Conclusions of the revised data are that these bio-wastes hold great potential to be employed in specific nutritional and pharmaceutical applications. View Full-Text
Keywords: bio-residues; Portuguese fruit crops; bioactive compounds; apple; orange; pear bio-residues; Portuguese fruit crops; bioactive compounds; apple; orange; pear
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MDPI and ACS Style

Pascoalino, L.A.; Reis, F.S.; Prieto, M.A.; Barreira, J.C.M.; Ferreira, I.C.F.R.; Barros, L. Valorization of Bio-Residues from the Processing of Main Portuguese Fruit Crops: From Discarded Waste to Health Promoting Compounds. Molecules 2021, 26, 2624. https://doi.org/10.3390/molecules26092624

AMA Style

Pascoalino LA, Reis FS, Prieto MA, Barreira JCM, Ferreira ICFR, Barros L. Valorization of Bio-Residues from the Processing of Main Portuguese Fruit Crops: From Discarded Waste to Health Promoting Compounds. Molecules. 2021; 26(9):2624. https://doi.org/10.3390/molecules26092624

Chicago/Turabian Style

Pascoalino, Liege A., Filipa S. Reis, Miguel A. Prieto, João C. M. Barreira, Isabel C. F. R. Ferreira, and Lillian Barros. 2021. "Valorization of Bio-Residues from the Processing of Main Portuguese Fruit Crops: From Discarded Waste to Health Promoting Compounds" Molecules 26, no. 9: 2624. https://doi.org/10.3390/molecules26092624

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