Waste from fruits and vegetable processing industry is produced in large quantities worldwide and it con-tains high levels of lignocellulose, ﬁbre, sugar, bioactive and functional compounds. Their utilisation has become one of the main important and challengeable aspects due to the generation of large quantities of by-products including peels, seeds, leaves and unused ﬂesh in diﬀerent steps of processing chain. Many researches have validated the waste utilisation as novel, low-cost, economical and natural sources of diet-ary ﬁbre, antioxidants, pectin, enzymes, organic acids, food additives, essential oils, etc. through diﬀerent methods of extractions, puriﬁcations and fermentations. Though, obtaining these by-products from such a variable substrate requires an understanding of the composition of the polysaccharides and their associa-tions within the overall substrate. Focus on the pineapple fruit, scientiﬁc and technological studies have already highlighted and conﬁrmed the potential of better and more proﬁtable markets for pineapple wastes. This review is ﬁrst of all the collection of previous reports about valorisation of food processing waste, deepening the possibilities of pineapple waste utilisation and to promote the integral exploitation of the by-products rich in bioactive compounds, even as multifunctional food ingredients. More in detail, this review aims at identifying those processes that can be implemented even in disadvantaged areas by means of technologies that allow recovering waste directly on site, thus reducing pollution and providing ingredients/food products with high nutritional values that could be integrated into the diet.
|Numero di pagine||9|
|Rivista||INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY|
|Stato di pubblicazione||Pubblicato - 2019|
- food processing