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/lp/annual-reviews/side-streams-of-plant-food-processing-as-a-source-of-valuable-UWJkuz3eEO
- Publisher
- Annual Reviews
- Copyright
- Copyright © 2017 by Annual Reviews. All rights reserved
- ISSN
- 1941-1413
- eISSN
- 1941-1421
- DOI
- 10.1146/annurev-food-030216-030135
- Publisher site
- See Article on Publisher Site
Abstract
Industrial processing of plant-derived raw materials generates enormous amounts of by-products. On one hand, these by-products constitute a serious disposal issue because they often emerge seasonally and are prone to microbial decay. On the other hand, they are an abundant source of valuable compounds, in particular secondary plant metabolites and cell wall materials, which may be recovered and used to functionalize foods and replace synthetic additives with ingredients of natural origin. This review covers 150 references and presents select studies performed between 2001 and 2016 on the recovery, characterization, and application of valuable constituents from grape pomace, apple pomace, potato peels, tomato pomace, carrot pomace, onion peels, by-products of citrus, mango, banana, and pineapple processing, side streams of olive oil production, and cereal by-products. The criteria used were economic importance, amounts generated, relevance of side streams as a source of valuable compounds, and reviews already published. Despite a plethora of studies carried out on the utilization of side streams, relatively few processes have yet found industrial application.
Journal
Annual Review of Food Science and Technology – Annual Reviews
Published: Feb 28, 2017