Antioxidant Enrichment and Antimicrobial Protection of Fresh-Cut Fruits Using Their Own Byproducts: Looking for Integral Exploitation
2010
Using Byproducts from Fruits and Vegetables to Enhance Fresh-Cut Products
publication
Evidence: moderate
Hypothesis
Can byproducts from the trimming of fresh fruits and vegetables be used to enhance their safety and quality?
Conclusion
The study suggests that byproducts from fresh-cut fruits and vegetables can provide antioxidant enrichment and antimicrobial protection.
Supporting Evidence
- The entire tissue of fruits and vegetables is rich in bioactive compounds.
- Wasted byproducts can have similar or higher antioxidant and antimicrobial contents than the final produce.
- Vertically integrating the process could reduce waste and increase profits.
Takeaway
This study found that leftover parts of fruits and vegetables can help make them safer and healthier to eat.
Methodology
The study explored the use of byproducts from fresh-cut fruits and vegetables to enhance their safety and quality.
Digital Object Identifier (DOI)
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