Search Results (301)

Fruit and vegetable processing by-products, such as peels and pomace, are rich in antioxidant polyphenols and represent promising sources of functional ingredients, but how their galloyl-based polyphenols interact with starch remains insufficiently understood. In this study, corilagin with three non-free galloyl moieties and 1,2,3,4,6-O-pentagalloyl glucose with five free galloyl moieties were used as model polyphenols to clarify how galloyl moiety number and accessibility modulate their complexation with high-amylose maize starch (HAMS). Size-exclusion chromatography showed that both polyphenols preferentially complexed with amylose, while FTIR confirmed that complex formation occurred mainly through non-covalent interactions. The two polyphenols induced distinct changes in HAMS structure. Corilagin disrupted short-range order and produced no detectable crystalline structure, whereas 1,2,3,4,6-O-pentagalloyl glucose enhanced molecular order and induced V-type crystallization. Isothermal titration calorimetry revealed more binding sites but weaker affinity for corilagin, with thermodynamic signatures indicating hydrogen bonding and van der Waals interactions. By contrast, 1,2,3,4,6-O-pentagalloyl glucose showed stronger affinity and hydrophobic interaction-dominated binding. Molecular dynamics simulations further confirmed that 1,2,3,4,6-O-pentagalloyl glucose formed a more stable association with the amylose helix than corilagin. These results indicate that galloyl moiety characteristics markedly influence starch–polyphenol interaction mechanisms, providing guidance for the utilization of polyphenol-rich agro-processing by-products in functional starch-based foods. Full article

This review aims to critically examine food industry by-products as potential sources of natural preservatives and to discuss how this evidence can be translated into adolescent food literacy, label interpretation, and critical food choices. Adolescents are increasingly exposed to food labels and claims about “natural,” “clean-label,” “upcycled,” “sustainable,” and “circular” foods, which may not always be transparent or supported by sufficient evidence regarding their safety, efficacy, sensory quality, consumer acceptance, or environmental benefit. Therefore, they need more than nutritional information; they need to interpret labels, question sustainability claims, and understand how food innovations are produced, tested, communicated, and regulated. Food by-products such as fruit and vegetable pomaces, peels, seeds, skins, olive and wine residues, cereal by-products, coffee silverskin, and cocoa residues are promising resources for clean-label preservation and circular food systems because they may contain phenolics, flavonoids, carotenoids, anthocyanins, essential oils, pectin, dietary fibers, and other compounds with antioxidant, antimicrobial, coloring, stabilizing, and texturizing properties. However, the bioactive potential alone does not guarantee that a by-product-derived ingredient is safe, effective, acceptable, scalable, or sustainable. Its use requires extraction, stabilization, real-food validation, safety assessment, sensory optimization, regulatory compliance, and sustainability evaluation. The review concludes that by-product-derived natural preservatives are both technological resources and educational tools. Future research and education should connect food preservation, label interpretation, food safety, sensory quality, sustainability evidence, and consumer decision-making to empower adolescents as critical consumers and informed agents of change in sustainable food systems. Full article

Fruit pomace derived from traditional distillation has emerged as a valuable source of nutrients and bioactive compounds in sustainable food systems. This study investigated the nutritional and physicochemical characteristics of plum, peach, sour cherry, and quince pomace generated during the production of traditional Romanian fruit distillates. Samples were characterized in terms of proximate composition, color parameters, mineral composition, and B-complex vitamin content. Carbohydrates were the predominant macronutrients (59.97–69.30 g/100 g dw), while quince and peach pomace exhibited the highest fiber contents, reaching values of 27.47 ± 0.55 g/100 g dw and 27.37 ± 0.50 g/100 g dw, respectively. Sour cherry pomace showed the highest protein (10.83 ± 0.20 g/100 g dw) and ash levels (5.41 ± 0.11 g/100 g dw), whereas peach pomace was richest in lipids (2.98 ± 0.06 g/100 g dw). Color analysis revealed distinct chromatic characteristics among samples. Potassium, calcium, and magnesium were the dominant minerals, with plum pomace presenting particularly high potassium and calcium concentrations. In addition, peach pomace exhibited the highest levels of vitamins B2 (1987.73 ± 20 µg/100 g dw), B7 (906 ± 8 µg/100 g dw), and B9 (14.18 ± 0.1 µg/100 g dw). These findings support the valorization of fruit pomace as a nutritious functional ingredient within circular economy frameworks. Full article

The increasing volume of discarded apples generated by commercial grading standards and postharvest losses represents both an environmental burden and an opportunity for sustainable valorization. Despite growing interest in circular economy strategies in the fruit-processing sector, a comprehensive review of the technological, microbiological, and nutritional factors influencing cider production from discarded apples remains limited. To address this gap, this review discusses key aspects of cider production from discarded apples, focusing on raw material characterization, nutrient management, yeast strategies, and fermentation technologies. The physicochemical and microbiological properties of discarded apples are examined, including soluble solids, acidity, phenolic composition, and microbial spoilage risks. Special attention is given to nutrient optimization, particularly yeast assimilable nitrogen (YAN), vitamins, and minerals, as deficiencies may cause sluggish fermentation and adversely affect volatile compound formation and stability. This review evaluates yeast selection, comparing Saccharomyces cerevisiae with non-Saccharomyces yeasts and mixed fermentations, highlighting their effects on chemical composition, aroma, and sensory quality. Innovative approaches such as yeast immobilization and repeated-batch fermentation are reviewed as tools to improve process performance. Key technical challenges, including variability in raw material quality, nutrient supplementation needs, contamination risks, and process scalability, are discussed alongside opportunities for valorization of cider pomace within a circular economy framework. Full article

Croatia’s diverse agroecological zones, from Mediterranean coastal areas to continental lowlands, enable the cultivation of a broad portfolio of traditional fruit species that contribute simultaneously to biodiversity conservation, rural livelihoods, and the development of value-added food and beverage products. This review compiles and harmonizes evidence on six economically and culturally relevant crops and product chains—grapevine and wine, apple, pear, quince, sour cherry, mulberry, and plum with the traditional spirit šljivovica—focusing on genetic resources and cultivar diversity, agronomic and environmental performance, bioactive composition and potential health relevance, processing routes and by-product valorization, and the socio-economic roles of geographical indications, gastronomy, and tourism. Across species, the literature highlights recurring sustainability levers: safeguarding indigenous and old cultivars as reservoirs of adaptive traits under climate change; reducing chemical inputs through cultivar choice, organic and low-input systems, cover crops, and resistant genotypes; strengthening circularity by converting pomace and other residues into spirits, vinegars, functional ingredients, feed, compost, or energy carriers; and increasing rural value capture through branding, protected origin schemes, and experiential tourism. At the same time, production systems face shared constraints, including fragmentation of holdings, labour shortages, phytosanitary pressures, and the need to optimize processing technologies to preserve sensory and bioactive quality while meeting safety and regulatory requirements. By integrating crop-specific evidence with cross-cutting sustainability themes, this review outlines a coherent framework for positioning traditional Croatian fruit resources and their derived products within contemporary sustainable food system transitions. Full article

Bergamot (Citrus bergamia Risso et Poiteau), a citrus fruit typically cultivated in the Mediterranean basin, represents a valuable source of bioactive compounds, including polyphenols, flavanone glycosides, and essential oil constituents, which are associated with antioxidant and metabolic effects. Notably, these compounds are highly concentrated not only in the edible fraction but also in industrial by-products, such as peel and pomace, which represent an underexploited resource for sustainable valorisation. This review examines recent advances (2020–2025) in the recovery and application of bioactive compounds from bergamot by-products (BBP), with a focus on green extraction technologies, including ultrasound- and microwave-assisted extraction, enzyme-assisted processes, supercritical fluids, and natural deep eutectic solvents. Particular attention is given to the incorporation of BBP-derived extracts into food systems as natural antioxidants, flavouring agents, and functional ingredients. In addition, current evidence on their nutritional relevance and biological activities, including antioxidants, anti-inflammatory, and lipid-lowering effects, is critically discussed. The integration of green extraction technologies with stabilization strategies, such as microencapsulation, supports the development of clean-label foods enriched with bergamot bioactives, contributing to both product functionality and sustainability. Overall, bergamot by-products (BBP) emerged as a promising model for the circular recovery of natural bioactive compounds and their incorporation into innovative functional food formulations. Full article

This study explored the link between orchard-derived cherry quality and circular food innovation through the valorization of dried cherry pomace. Sweet cherry fruits from the cultivars Van and Stella, grown under the pedoclimatic conditions of north-eastern Romania, were evaluated for physicochemical traits, phytochemical profile, antioxidant activity, and heavy metal content. In parallel, cherry pomace obtained during juice processing of cultivar Van was freeze-dried, characterized, and incorporated into dairy-based spreadable formulations at 5% and 10% addition levels in order to assess its bioactive potential. The results showed clear cultivar-dependent differences, with Van exhibiting a superior bioactive profile, including higher total polyphenols, flavonoids, anthocyanins, and antioxidant activity than Stella. Heavy metal concentrations in fruits remained below the maximum allowable limits, while health-risk indices indicated no significant non-carcinogenic risk (HI = 3.18 × 10⁻²). The dried cherry pomace powder was characterized by high dietary fiber content (49.83 g/100 g dw), substantial total polyphenols (1046.80 mg GAE/100 g dw), anthocyanins (123.27 mg C3G/100 g dw), and antioxidant activity (21.43 μM TE/g dw). Its incorporation into dairy-based spreadable products significantly improved ash, carbohydrate, fiber, phytochemical content, and antioxidant activity, with the 10% level showing the highest functional enhancement. Sensory evaluation indicated that the 5% formulation achieved the most balanced and preferred overall sensory profile. Overall, the findings support dried cherry pomace as a valuable functional ingredient and highlight a practical circular strategy for reconnecting cherry by-products with value-added food applications. Full article

Acerola (Malpighia emarginata DC.) is one of the richest natural sources of vitamin C and an important source of phenolic compounds, carotenoids, and bioactive polysaccharides. Although the fruit can be consumed fresh, it is more commonly processed into juices and frozen pulp, generating substantial amounts of by-products (pomace, peels, and seeds), corresponding to approximately 20–60% of the fruit biomass, with high phytochemical content. These fractions represent underutilized sources of bioactive compounds. This narrative review, supported by a structured literature search, integrates evidence on the phytochemical composition of acerola pulp and its by-products and relates these profiles to biological effects in experimental and human studies, focusing on compound characterization, composition–function relationships, and underlying mechanisms. Key compounds, including ascorbic acid, hydroxycinnamic acids, flavonoids, and polysaccharides, are associated with the modulation of redox homeostasis, inflammatory signaling, and lipid metabolism, particularly under high-fat dietary conditions. Human evidence remains limited but suggests matrix-dependent effects on vitamin C bioavailability and selected cardiometabolic markers. Overall, the evidence is constrained by methodological heterogeneity, limited clinical data, and insufficient characterization of bioactive fractions. Future research should prioritize detailed phytochemical profiling, dose–response relationships, bioavailability assessment, and well-controlled clinical trials incorporating molecular biomarkers, supporting the development of acerola-derived matrices as functional and bioactive-rich ingredients. Full article

Efficient use of agro-industrial residues is central to developing a circular bioeconomy. In this study, apple pomace was used as a feedstock for fermentation with water kefir cultures to investigate the formation of bioactive compounds and evaluate their functional biological effects. The effects of fermentation in a cement tank were compared to a reference fermentation system using a conventional glass vessel, focusing on physicochemical parameters and biological activity. Despite differences in pH evolution, no significant differences between the two fermentation systems were found in antioxidant capacity, total phenolic and carotenoid content, or inhibitory activity against platelet aggregation. Lipid extracts from both systems showed strong antioxidant properties and pronounced inhibitory activity against platelet-activating factor (PAF)- and ADP-induced aggregation, with significantly lower IC₅₀ values for PAF (p < 0.05), indicating enhanced anti-inflammatory specificity. These effects may be attributed to the synergistic interaction of fermentation-derived bioactives, including polar lipids, aglycone flavonoids, and carotenoids. Importantly, fermentation in a cement tank did not compromise biofunctional performance, highlighting its potential as a low-cost and scalable alternative for bioprocessing. Overall, these findings demonstrate that water kefir fermentation can efficiently convert low-value fruit residues into bioactive-rich matrices, providing a sustainable and environmentally friendly approach aligned with EU and UN circular economy frameworks for waste reduction and resource valorization. Full article

To address the pressing dual challenge of meeting global protein demand while mitigating environmental impacts, the food sector must transition to a circular bioeconomy. In this context, this review comprehensively examines the valorization of plant and animal byproducts, emphasizing how the recovery and application of their inherent bioactive and functional compounds can transform waste into high-value resources. Plant processing residues, such as fruit peels and pomace, and animal residues, such as blood and bones, are increasingly recognized as untapped sources of functional ingredients. These by-products yield bioactive compounds with health benefits. Simultaneously, the same or different compounds serve as structural building blocks, offering valuable technological properties. They improve water-holding capacity, texture, and emulsion stability in both traditional meats and plant-based analogs. While upcycling these materials reduces disposal costs and formulation expenses, challenges remain regarding compositional variability, regulatory barriers, and consumer perception of “waste-derived” ingredients. Ultimately, integrating advanced processing technologies such as enzymatic hydrolysis and fermentation is essential to building a resilient, sustainable, and circular global food system. Full article

Apple pomace, a byproduct of juice production, is a sustainable source of dietary fiber and polyphenols with potential in food systems. This study aimed to systematically review 69 articles and perform a meta-analysis on 17 experimental studies to quantify the impact of AP on meat products. Using a random-effects model (Inverse Variance method; I² = 99–100%), mean differences (MD) and 95% confidence intervals (CI) were calculated. Results revealed that AP significantly increased total dietary fiber (MD = 1.84; p < 0.00001) and reduced pH (MD = −0.18; p < 0.00001). Regarding color, AP significantly decreased redness (a*) (MD = −1.47; p < 0.005) but had no significant impact on lightness (L*) (MD = 0.34; p = 0.70) or yellowness (b*) (MD = −1.32; p = 0.08). Sensitivity analysis confirmed the robustness of these trends across diverse meat matrices. Despite high statistical heterogeneity, the consistent direction of effect provides high certainty of evidence. Findings suggest that inclusion levels exceeding 10% may increase variability and adversely affect redness and acidity. In conclusion, AP is a promising functional ingredient for sustainable, fiber-enriched meat products. However, a successful application requires optimizing inclusion levels to balance technological performance with consumer acceptance. Full article

Novel ingredients from rowanberry pomace were developed for French-type bread applications via supercritical CO₂ extraction and the enzymatic and ultrasound treatment of the defatted residue (DFR), which contained 6.367% of proteins, 8.36% of soluble, and 43.04% insoluble fiber. Proteolytic enzymes from Bacillus licheniformis and Aspergillus oryzae, and cellulolytic enzyme mixtures Viscozyme L and Celuclast, were used to increase the soluble fraction. Treating DFR with enzymes generated significant amounts of soluble substances containing oligosaccharides, fructose, and glucose, with Viscozyme L being more effective than proteases. Tri-, and tetrapeptides, chlorogenic acids, and dihydroxy coumarins were also present in the soluble extracts of fermented DFR. The antioxidant characteristics of treated DFR were evaluated by the in vitro assays. Substitution of >5% of wheat flour with untreated DFR significantly reduced bread volume and crumb porosity; however, these adverse effects were mitigated by using fermented DFR. The highest bread volume (1845 cm³) and porosity (78.38%) were observed in bread containing 5% pomace that underwent enzymatic hydrolysis and ultrasound treatment. The substitution of flour with DFR significantly increased the antioxidant characteristics of bread samples and the substances generated during the in vitro digestion. It may be concluded that rowanberry pomace ingredients may improve bread nutritional quality and assist in the sustainable use of fruit processing by-products. Full article

Sustainable sourcing of bioactive ingredients is an important direction in the development of topical formulations. Fruit by-products generated during food processing such as apple pomace, represent a promising resource for skincare applications. The aim of this study was to evaluate the safety, effectiveness, and consumer perception of a three-step facial skincare regimen consisting of a cleansing gel, serum, and face cream containing upcycled apple pomace extract. Unlike most cosmetic studies focusing on single products, this research assessed a complete skincare routine to better reflect real-life usage conditions. All formulations underwent dermatological safety evaluation prior to the in vivo study. The clinical assessment was conducted on 30 healthy female volunteers aged 25–55 years. Skin hydration, pH, transepidermal water loss, sebum level, and skin gloss were measured on untreated skin, after the first use, and after four weeks. User perception was assessed using a questionnaire completed by 58 participants. Short-term changes in skin parameters were observed after application, while four weeks of use maintained them within physiological ranges. Skin gloss increased significantly by 4.2%, and no adverse reactions were reported. These results indicate that the tested skincare regimen containing apple pomace extract was well-tolerated and cosmetically acceptable under the study conditions. Full article

In the sustainability framework, valorization of organic by-products as reservoirs of phytochemicals useful for human health represents a hot topic. Therefore, this study evaluated Norway spruce bark and twigs (NSB, NST), chestnut tree wood (CTW), and pomegranate fruit waste/pomace (PFW) as sources of bioactive compounds by employing green technologies. Microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE), applied individually or sequentially, were optimized by modulating solvent composition, temperature, time, microwave power, and ultrasound amplitude. Hydroalcoholic extraction (50% ethanol) combined with MAE yielded the highest phenolic recovery and antioxidant activity across all matrices. PFW exhibited the highest antioxidant activity assessed through FRAP, ORAC, and DPPH assays. Phytochemical profiling by HPLC-DAD identified stilbenes in spruce extracts, ellagic acid in chestnut wood, and ellagic acid and punicalagins in pomegranate waste as major bioactive constituents. Additionally, NSB and PFW exhibited α-amylase inhibitory activity. Antimicrobial testing demonstrated dose-dependent activity against Gram-positive (Staphylococcus epidermidis and Bacillus subtilis) and Gram-negative (Pseudomonas stutzeri) strains, with PFW exhibiting the strongest inhibition and NSB displaying broad-spectrum effects. Total phenolic content changed moderately after 21 days of storage. These results demonstrate that sustainable extraction enables efficient recovery of bioactive compounds from plant by-products, supporting their further functional, dietary, and medicinal applications. Full article

The growing environmental impacts associated with conventional plastics and textiles have intensified interest in bio-based and circular material alternatives. This study presents a qualitative and structured literature review of the valorization of fruit and nut agricultural residues as sustainable feedstocks for biomaterials and biotextiles, with a strategic focus on Greece. Drawing on international literature, regional agricultural production data, and validated processing technologies, the review synthesizes existing evidence on residue availability, conversion routes, environmental performance, and market trends. The reviewed literature indicates that residues such as grape pomace, olive by-products, citrus peels, and nut shells have been widely reported as suitable sources of cellulose, lignin, and pectin for the development of fibers, films, and composite materials. Findings from published life cycle assessment (LCA) studies suggest potential reductions in water use, greenhouse gas emissions, and land-use intensity compared with conventional cotton and synthetic textiles, although results vary depending on system boundaries and processing conditions. The review further highlights enabling factors, technical limitations, and policy considerations relevant to the Greek context. This study provides a qualitative integrative perspective on the opportunities and constraints associated with agricultural residue valorization, identifying key research gaps and strategic directions for future development within Greece and similar Mediterranean regions. Full article