Rui Wang*
Numerous studies have shown that fruits and vegetables are important sources of bioactive compounds. The antioxidant activity of by-products derived from the food industry is comparable or higher. On the other hand, intensive industrialization produces a large volume of by-products, raising serious environmental concerns. As a result, this situation necessitates the development of new strategies to exploit the generated wastes, ensuring the ability to develop new high-added-value products. The purpose of this review is to summarise the utilisation of fruit wastes, specifically apple and citrus, as well as vegetable by-products derived from tomato, potato, and carrot cultivation.
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