Industrial Application and Health Prospective of Fig (Ficus carica) By-Products

The current review was carried out on the industrial application of fig by-products and their role against chronic disorders. Fig is basically belonging to fruit and is botanically called Ficus carica. There are different parts of fig, including the leaves, fruits, seeds and latex. The fig parts are a rich source of bioactive compounds and phytochemicals including antioxidants, phenolic compounds, polyunsaturated fatty acids, phytosterols and vitamins. These different parts of fig are used in different food industries such as the bakery, dairy and beverage industries. Fig by-products are used in extract or powder form to value the addition of different food products for the purpose of improving the nutritional value and enhancing the stability. Fig by-products are additive-based products which contain high phytochemicals fatty acids, polyphenols and antioxidants. Due to the high bioactive compounds, these products performed a vital role against various diseases including cancer, diabetes, constipation, cardiovascular disease (CVD) and the gastrointestinal tract (GIT). Concussively, fig-based food products may be important for human beings and produce healthy food.


Introduction
The fig (Ficus carica) is an edible fruit of the Moraceae family. The fig is commonly grown in an area that extends from Asiatic Europe to North India. However, it is also grown as a crop in most Mediterranean countries due to their warm climates [1]. The Mediterranean region is the area that F. carica has steadily migrated to from its origin in western Asia. Worldwide, over a million tons of figs are produced [2]. The common shape of figs is obovoid, turbinate and pear. The color of figs varies according to the variety. Some common hues are creamy, green-yellow, red, copper and florid. The syconium's walls are thick, pale yellow, golden, pale pink, red or florid. The skin of a fig is fine and thin. About 80% of the overall production of figs took place in Egypt, Israel, Algerian, Iranian, Moroccan, Spain and the United States [3]. The importance of dried fig exchanges is greater. The top producers of dried figs are Turkey (320.0 K metric ton), the United States (27.1 K metric ton), and Spain (59.9 K metric ton) [4]. Furthermore, figs are one of the only five fruit plants mentioned in the Holy Quran [5]. Figs are sweet in taste with Caffeoylmalic acid, psoralic acid-glucoside, rutin, psoralen and bergapten reached Ethanol [28] Fruit, leaves and stembark Ethanolic extract Butyl butyrate, 5-hydroxymethyl furfural, 1butoxy-1-isobutoxy butane, malic acid, tetradecanoic acid, phytol acetate, trans phytol, n-hexadecanoic acid, 9Z,12Z-octadecadienoic acid, stearic acid, sitosterol, 3,5-dihydroxy-6-methyl-2,3-dihydro-4H-pyran-4one and 2,4,5-trimethyl-2,4-dihydro-3H-pyrazol-3-one Hexane, ethyl acetate, ethanol and water [29] Ficus carica L. peel Heat, microwave and ultrasound Anthocyanin Ethanol and water [30] Ficus carica Ethyl acetate Phenol groups and amine groups .. [

Vitamins
The two main categories of nutrients are macronutrients and micronutrients. Micronutrients are those that the body needs in tiny amounts, whereas macronutrients are those that the body needs in high amounts. Vitamins and minerals are considered micronutrients that aid humans in developing structural and metabolic processes. Ficus carica (fig) contains significant levels of phytochemicals minerals and vitamins and it is prepared in various ways, such as in a fresh, dried, concentrate and paste state. Morgan et al. [43] reported that vitamin C is present in fresh figs from Kadota and Calimyrna. The quantities of vitamin C in fig are near to those of grape and apricots but lower than fresh peach and prunes. The water-soluble vitamin C found in figs is a great natural antioxidant and aids in reducing the non-enzymatic oxidation of vegetables and fruits. It is used to replace artificial antioxidants [44]. The Missions and Adriatic figs contained a minimal quantity of vitamin C. The Black Missions fresh figs have a good source of vitamin A, whereas fresh Kadotas and Calimyrnas contain a low amount of vitamin A. Calimyrnas are essentially light-colored figs. The sulfuring procedure helps Mission and Calimyrnas retain their vitamin A content, but it does not assist the Adriatics variety. Figs have been regarded as one of the healthier fruits with have been linked to a long life, and these fruits also play a significant role in these nations' traditional Mediterranean cuisine [15]. Antioxidant substances such as polyphenols, organic acids and carotenoids prevent the oxidative processes that may result in degenerative diseases [45].

Antioxidants
Antioxidants can prevent the generation of reactive oxygen substances.  [46]. A significant antioxidant capacity in dried Ficus carica fruit has been reported. Different fig species' antioxidant profiles were compared by Abdel-Atyet [38]. Ficus carica and Ficussycomorus extracts contain several phytochemical compounds that have therapeutic activities, including anticancer properties and anti-inflammatory and antifungal activity. The number of antioxidants in fig extracts varies, making it a great source of healthy natural antioxidants. Some of these variations differ in the amount of solvent used, phenol present or in the interactions between the various extract constituents. An in vitro study showed that dried figs act as antioxidants after being consumed by humans. According to the study, dried fruits make up a larger portion of the food because these are rich in phenol antioxidants and nutrient (fiber) [47]. The common secondary metabolites of plants, known as phenolic compounds, can serve as antioxidants that have good impacts on human health and their physiological activities in plants. Phenolic compounds contain various antioxidants, including quenching singlet oxygen, scavenging free radicals and reducing or donating hydrogen. [48]. Fresh fruits, vegetables, and their products' colors, flavors and aromas are significantly influenced by phenolic chemicals. In addition to their antioxidative properties, polyphenols may also have anti-carcinogenic, antitumor, anti-inflammatory and antibacterial effects [49]. Figs contain a high level of natural antioxidant substances in which the polyphenol levels are high [47]. Commercially accessible fruits are a good source of antioxidant vitamins that play a meaningful role in the human diet. According to Solomon et al. [46], the antioxidant activity of fig fruits increases with their polyphenol concentration, such as their anthocyanin level. The results showed that fig antioxidants can greatly increase the plasma antioxidant capacity and shield the plasma phospholipid from oxidation [50]. According to Vinson [47], figs are high in sugars, including fructose, dextrose and glucose [51]. Furthermore, the different parts of fig contain various chemicals compounds including biopolymers [13], anthocyanins, polyphenols, fatty acids, several polyphenolic compounds and polysaccharides [52,53]. The different antioxidants properties of fig are show in Figure 2.
tion, such as their anthocyanin level. The results showed that fig antioxidants can greatly increase the plasma antioxidant capacity and shield the plasma phospholipid from oxidation [50]. According to Vinson [47], figs are high in sugars, including fructose, dextrose and glucose [51]. Furthermore, the different parts of fig contain various chemicals compounds including biopolymers [13], anthocyanins, polyphenols, fatty acids, several polyphenolic compounds and polysaccharides [52,53]

Polyphenols
Phenolic substances can play a key role in neutralizing free radicals, the defense of cellular components against hydrogen peroxide and the defense of organs and tissues against peroxide (the degradation of lipids in unsaturated fatty acids). According to Juániz et al. [54], phenolic chemicals are abundant in the Ficus species. We consume certain plant-based meals which contain polyphenols. Plants contain lots of antioxidants and may be beneficial for human health. Polyphenols are helpful in preventing or treating cardiovascular disease, diabetes, neurodegenerative illness and problems with weight management [55]. The studies showed that the leaf, pulp and peel contained a biochemical profile, antioxidant properties and anthocyanin with different concentrations [46,56]. Numerous fig accessions have not been compared regarding their phytochemical traits such as the total polyphenolics, carotenoids, antioxidant capacity and particular sugars. Typical plant secondary metabolites, termed phenolics, serve as antioxidants by donating an atom of hydrogen, free radical scavengers and quenching singlet oxygen in addition to serving physiological functions in plants [56]. Figs are a good source of phenolic compounds. In fact, red wine and coffee are understood to be sources of phenolic compounds, but both have a lower phenolic content than fig [18]. In regard to the cultivar, the phenolic content

Polyphenols
Phenolic substances can play a key role in neutralizing free radicals, the defense of cellular components against hydrogen peroxide and the defense of organs and tissues against peroxide (the degradation of lipids in unsaturated fatty acids). According to Juániz et al. [54], phenolic chemicals are abundant in the Ficus species. We consume certain plant-based meals which contain polyphenols. Plants contain lots of antioxidants and may be beneficial for human health. Polyphenols are helpful in preventing or treating cardiovascular disease, diabetes, neurodegenerative illness and problems with weight management [55]. The studies showed that the leaf, pulp and peel contained a biochemical profile, antioxidant properties and anthocyanin with different concentrations [46,56]. Numerous fig accessions have not been compared regarding their phytochemical traits such as the total polyphenolics, carotenoids, antioxidant capacity and particular sugars. Typical plant secondary metabolites, termed phenolics, serve as antioxidants by donating an atom of hydrogen, free radical scavengers and quenching singlet oxygen in addition to serving physiological functions in plants [56]. Figs are a good source of phenolic compounds. In fact, red wine and coffee are understood to be sources of phenolic compounds, but both have a lower phenolic content than fig [18]. In regard to the cultivar, the phenolic content of figs usually varies greatly from one fruit section to another [57]. However, these bioactive components are believed to have no effect on a specific tissue or organ. Due to its bioavailability, a substance can be successfully absorbed from the gastrointestinal tract into the blood and transferred to the right place in the body while remaining bioactive. The results of a previous study proved that humans and animal models can be accurately linked with the measurements of bio accessibility made using in vitro models [58]. The bioactive compounds are extracted from the latex of figs including 6-O-acyl-b-D-glucosyl-bsitosterols or AGS (the acyl methyl group: palmitoyl, linoleyl, stearyl and oleyl). Compared to linoleyl, stearyl and oleyl derivatives, the palmitoyl derivative of AGS functions as the most effective inhibitor for various cancer cell lines [58]. An in vitro study shown that AGS suppresses the growth of the cancer cell lines. The finding showed that AGS is the most effective anticancer agent [59].

Polyunsaturated Fatty Acids
The use of saturated fats, polyunsaturated and monounsaturated fats are regarded as good fats because of their ability to lower the risk of heart disease [14]. Omega-6 fatty acids (31.28%) and omega-3 fatty acids (40.25%) are the two main subgroups of polyunsaturated fatty acids; they are shown in Figure 3. Both of these are crucial healthy fats that the human body requires for both cell development and the brain's function. However, the human body is unable to produce vital fatty acids. Moreover, these fatty acids can be taken from one's diet. McCune [60] reported that various areas of a plant or animal contain a different concentration of fatty acids but they do not contain the total levels or proportions in the seeds, flaxseed oil, roots, stems and branches, leaves and blooms tree. Numerous studies have shown that phytosterols lower either the human or animal serum cholesterol levels. The findings showed that fruits, vegetables, seeds and nuts are good sources of phytosterols. The sterols and other biochemical elements discovered in the figs and figs' leaves which are unsaponifiable have been the focus of a few investigations. The phytosterols present in fig is 433 mg/100 g on a dry basis. Kim et al. [61] found sterol contents in several edible plants, but only three phytosterols were found for figs. (Figure 3).

Polyunsaturated Fatty Acids
The use of saturated fats, polyunsaturated and monounsaturated fats are regarded as good fats because of their ability to lower the risk of heart disease [14]. Omega-6 fatty acids (31.28%) and omega-3 fatty acids (40.25%) are the two main subgroups of polyunsaturated fatty acids; they are shown in Figure 3. Both of these are crucial healthy fats that the human body requires for both cell development and the brain's function. However, the human body is unable to produce vital fatty acids. Moreover, these fatty acids can be taken from one's diet. McCune [60] reported that various areas of a plant or animal contain a different concentration of fatty acids but they do not contain the total levels or proportions in the seeds, flaxseed oil, roots, stems and branches, leaves and blooms tree. Numerous studies have shown that phytosterols lower either the human or animal serum cholesterol levels. The findings showed that fruits, vegetables, seeds and nuts are good sources of phytosterols. The sterols and other biochemical elements discovered in the figs and figs' leaves which are unsaponifiable have been the focus of a few investigations. The phytosterols present in fig is 433 mg/100 g on a dry basis. Kim et al. [61] found sterol contents in several edible plants, but only three phytosterols were found for figs. (Figure  3)

Fig and Fig By-product Applications
The amount of consumers who are aware of nutritional and functional foods is increasing. Customers want to consume safe foods that also provide additional benefits alongside its nutritional value. However, customers are more inclined to buy these functional foods due to positive health benefits. Furthermore, people are becoming increasingly interested in functional foods [62]. Numerous functional foods have been created, including biscuits [63], bread [64], meat [65] and probiotics dairy drinks [66]. The characteristics of functional foods are thought to be high levels of protein, fiber and the total phenolic content [67]. The fig, although regarded as a fruit, is actually a flower turned inside out. In figs, the fruit is actually the seeds. It is only fruit that fully matures and becomes semi-dry on the tree.

Baking Industry
A major portion of the human diet is made up of bakery products because these are prepared from cereal and have a long shelf life. Biscuits are one of the most widely consumed baked goods [79]. Nowadays, most people enjoy consuming bakery products [80]. The world's rising biscuit consumption is increasing the significance of enhancing cookies [81]. Enriching biscuits with fig seed powder could provide a further pathway for the valorization of food waste. Khapre et al. [73] prepared functional cookies by using fresh Fig  (Ficus  increased with the increase in the sourdough, whereas the pH value was found to decrease with the increase in the quantity of the sourdough. A higher volume was attained in the 40% sourdough sample, whereas the baking loss decreased with the increase in the sourdough. The minimum changes in the hunter color were found with the addition of sourdough. The texture and sensory properties of sourdough are different compared to the control.

Beverage Industry
Figs are consumed fresh, and customers seek them due to their excellent flavor. Fresh figs have a sweetness alike to honey, a light acidity and a fruity aroma similar to that of berries and grapes. However, figs are primarily used in the dehydrated form or as a component of jams or other sweet goods because figs are extremely perishable fruits. Figs are affected by post-harvest fungal activity. [83]. There have also been attempts to package fresh fruits to preserve them for the purpose of a longer shelf life. A specific packaging is used because fig is a perishable food [84]. Figs share some characteristics with grapes in terms of their composition and aroma; furthermore, figs are grown in the same area as  [85]. The kinds of yeast utilized in the fermentation process has an impact on the antioxidant content of fermented alcoholic beverages in figs. Therefore, Saccharomyces cerevisiae yeasts have a higher fermentation yield and produce a high concentration in alcoholic beverages. Using non-Saccharomyces yeasts (Pichia fermenting, Wickeromomycesanomalus and Hanseniasporauvarum) in fermentation processes gives a higher concentration and antioxidant capacity than the beverages obtained from Saccharomy [86]. Moreover, Ilkin [87] reported that acetic fermentation was carried out to produce certain homemade vinegars based on various recipes including fresh figs, fresh figs that had been dehydrated, fresh figs and apple cider vinegar or fresh figs and grape. Different kinds of raw materials are utilized for the production of fermented alcoholic beverages made from figs. Different products (fresh sliced figs, fig juice and frozen figs) were made by using fermented S. cerevisiae yeast with and without dry fig leaf powder [88]. Numerous Ficus species are used for medical or nutritional purposes in which figs are the most common [89]. Figs have positive effects on human health due to the presence of polyphenols such as flavonoid, rutin and quercetin flavonoid [90,91]. These positive effects are based on their antioxidant capacity [92] and other nutraceutical qualities [93]. These polyphenolic chemicals are present in other fermented beverages as well as beverages made from fruit [94].

Dairy Industry
Yogurt contains probiotics that improve digestion and absorption while increasing the food security in human nutrition to improve individuals' health [95]. Probiotic-, prebioticand symbiotic-based foods are categorized as functional foods. Despite having a high nutritional value, dairy products (including plain yoghurt) are poor suppliers of phenolic compounds and antioxidants. However, cow milk has low levels of phenolic chemicals and fiber [96]. To satisfy the consumer demand for "clean label" foods, vegetables or fruits are added to dairy products to boost their antioxidant benefits and fiber contents [97]. According to Jeong et al. [38], the fig (Fiscus carica) is a rich source of carbohydrates, acids, minerals (such as manganese, copper, magnesium and calcium), vitamins (such as vitamin K and β-carotenes), polyphenols, flavonoids, fiber and other substances with healthful properties. This study aims to boost the nutritional value of plain yoghurt by adding figs to increase the phenolics, antioxidants, minerals and fiber contents to fulfil human needs. Therefore, the addition of fig may enhance the yoghurt's probiotic activity for use in human nutrition and medicine that prevents and treats obesity, hypercholesterolemia, hyperlipemia, hypertension, gastrointestinal diseases and also encourage the development of gut flora. The fig fruit is used to cure inflammation and paralysis because of its antipyretic, purgative and aphrodisiac qualities [98]. Products made from figs are used to treat a variety of illnesses, including dermatological conditions and atopic dermatitis [99].  [104]. Bergapten and psoralen are two factors of fig leaf extract that have been linked to having anticancer effects. It may be useful in building blocks for creating medicines that inhibit cancer cell proliferation [102]. Furthermore, according to another investigation, figs are useful in cells due to the presence of phenol [105]. Fig extract has shown a potential to be used to develop drugs to treat cardiovascular illnesses because it contains flavone, rutin and quercetin. Additionally, fig leaves and fruits have a significant amount of nutrients and are well-known for having high dietary fiber contents [89]. Fig leaf juice can cure vitiligo due to furanocoumarins, specifically psoralen and daidzein [106] Figure 4, Table 3.
cal conditions with fig products [102]. Abbasi et al. [103] investigated fig plant extracts' efficacy in reducing atopic dermatitis symptoms. However, it can also be used in place of corticosteroids. Additionally, another investigation revealed the potential possibility of fig leaf extracts for treating and preventing cervical melanoma [104]. Bergapten and psoralen are two factors of fig leaf extract that have been linked to having anticancer effects. It may be useful in building blocks for creating medicines that inhibit cancer cell proliferation [102]. Furthermore, according to another investigation, figs are useful in cells due to the presence of phenol [105]. Fig extract has shown a potential to be used to develop drugs to treat cardiovascular illnesses because it contains flavone, rutin and quercetin. Additionally, fig leaves and fruits have a significant amount of nutrients and are well-known for having high dietary fiber contents [89]. Fig leaf juice can cure vitiligo due to furanocoumarins, specifically psoralen and daidzein [106]. Figure 4, Table 3.

Leaves and fruit In vivo and in vitro Inflammatory and Carcinogenic effects
In vivo and in vitro study illuminates that F. carica leaves and fruits play important role the prevention of inflammatory and carcinogenic effects. [107] Leaves

In vivo Kidney
The findings showed that fig extract play important role in the treatment of kidney diseases. [108] Ficus carica -  Consuming figs and olives can be useful in the prevention or treatment of inflammatory diseases. [113] Leaves of Ficus carica In vivo Hepatotoxicity  Fig leaves extract reduce the risk of hepatotoxicity. [114] Leaf and fruit In vitro Cancer Results suggest that leaf and fruit have anticancer activity. [115] Leaves In vivo Diabetes Reduce the risk of diabetes. [116] Leaf and fruit -Hyperglycemia The fig fruit or its leaves in food may help to correct the hyperglycemia due to diabetes. [117]

Constipation
Constipation is defined as less than three bowel motions per week [118]. Constipation is assumed to be influenced by psychosocial and behavioral issues including reduced movement, insufficient calorie intake and changes in anorectal feeling. Its multifactorial etiology also includes co-occurring diseases and drug side effects such as pain medications, anticonvulsants, antidepressants and cancer medications [119]. According to the Unani literature, F. carica fruit can cure constipation, dysentery, enteritis and piles because it acts as a laxative, purgative, antipyretic and aphrodisiac. Leukoderma and ringworm can also be treated with roots. Constipation is a highly prevalent health issue. However, laxative foods such as figs and their derivatives may be helpful in treating it [120]. Dietary fiber (12.21 g/100 g) is the most popular functional food component that can treat constipation. The typical fig (Ficus carica L.) is a broadleaf deciduous shrub belonging to the Moraceae family. It is well known for being one of the earliest edible fruits that humans grew in subtropical climates [121]. Different studies have been reported on natural remedies to cure constipation [122]. In the previous study, fresh fig leaves were utilized to treat constipation and similar outcomes were noted in the earlier studies [123]. Furthermore, Ajmal et al. [124] acknowledged the effectiveness of fig leaf extracts in lowering blood sugar levels. However, fig environmental consequences must be reduced and fruit-based goods have a significant benefit as functional additives. Peels and seeds are considered to be less optimal fruits, whereas leaves are a few examples of fruit-based products. Regarding fig by-products, extracts from the peel and leaves may improve the medicinal and nutritious qualities of food items such as sweeteners [125]. The consumption of fig on a regular basis can reduce the incidence of carcinogenesis. Colon cancer can be prevented because the fiber in figs promotes the fast removal of waste from the body. The fig seeds are rich with mucin that binds to waste and fluid in the gut and removes them [126].

Cardiovascular Diseases
Coronary heart disease (CHD) and strokes are examples of cardiovascular diseases (CVDs) that affecte the heart and blood arteries [127]. A specific diet is the most significant modifiable factor to avoid CVDs. There is proof that consuming a plant-based diet reduces the incidence of CVDs [128]. Fruits are the most fundamental ingredients that can help avoid CVDs because they contain polyunsaturated fatty acids [129]. The demand for fig derivatives/by-products (peel, leaves and oil) and fig-based products have increased because they are composed of bioactive components that are beneficial for heart health. Another study determines the phenolic component of fig products that has been impacted by processing (drying and jam preparation) and storage. Fig can reduce the triglyceride levels in humans which can help to maintain heart health. Blood fat molecules called triglycerides are a major contributor to heart disease. Additionally, the antioxidants in figs eliminate free radicals from body which obstruct coronary arteries and lead to cardiovascular disease. According to Soni et al. [130], the fig extract's ABTS experiment revealed that its antioxidant capacity was quite good. Additionally, figs contain phenols and heart-healthy essential fats and omega-6 fatty acids.

Diabetes
Health professionals are quite concerned about the metabolic condition diabetes mellitus because it is becoming more and more common in both developed and developing nations. In 1985, diabetes was declared to affect 30 million individuals according to the World Health Organization. According to the WHO [131], that number rose to 135 million in 1995, and 300 million people are anticipated to be impacted by the year 2025. Worldwide, there is a health concern regarding the attempt to manage diabetes and its consequences. Plant-based medicinal medications for the treatment of diabetic diseases have received a lot of attention in recent years due to its accessibility, affordability and lack of adverse side effects. Different cultures around the world have used a variety of medicinal plants in traditional medicine to stop long-term issues in managing diabetes. About 200 uncontaminated bioactive components have been extracted from therapeutic plants including polyphenols, triterpenoids and starches. These compounds have powerful antidiabetic activities because they control blood glucose levels [132]. The Moraceae family contains approximately 850 plants, including trees and shrubs, vines, epiphytes and the genus Ficus. These trees, bushes, plants and epiphytes are found throughout humid and subtropical regions of Southeast Asia, tropical America and Australia, where there is the highest variety [133]. In Siddha, Ayurvedic and Chinese traditional medicine, multiple Ficus species are utilized for a variety of therapeutic purposes [85]. Originally from Asia Minor, F. carica is a fruit shrub that is common in tropical and subtropical regions. Plants can treat different diseases including diabetes, liver disorders, cough, ulcers, nausea, menstrual cramps, crust conditions and gonorrhea [21]. In Pakistan, leaf decoction is also used to manage diabetes [134]. The Ficus species have important hypoglycemic properties which include improving insulin sensitivity, causing the release of insulin, increasing hepatocellular aerobic glycolysis, decreasing the up-take of carbs, attempting to regulate bowel tract enzyme reactions, increasing the peripheral glucose uptake and boosting the antioxidant status. A previous study showed that the Ficus species are potent in anti-diabetic medications. The in vitro and in vivo studies showed that the essential oil and polyphenol components from many Ficus species have anti-diabetic properties. All diabetes-related problems were significantly reduced by the chemicals extracted from Ficus species in streptozotocin and allowance-induced diabetic mice. The most important antidiabetic effects of the Ficus species have been demonstrated, including an increased insulin awareness, an increase in insulin secretion, encouraged hepatic glycogen synthesis, reduced carbohydrate absorption, controlled intestinal enzyme activities, enhanced hepatocyte gluconeogenesis and enhanced antioxidant potential [135].