By-products of dates, cherries, plums and artichokes: A source of valuable bioactive compounds

Background: Food processing is fundamental to extend the shelf-life of food products. During the processing, several parts of food are wasted. FAO indicated that about one-third of the world's food production for human consumption was lost or wasted, and food waste is an environmental, economic, and social problem. Fruits and vegetables are the food groups with the highest amount of food waste, both in food processing and in con-sumption stage. However, those by-products constitute a potential source of bioactive compounds, with powerful biological activities.Scope and Approach: This paper carries out a comprehensive review of the scientific literature, on the main active compounds of some fruits and vegetable by-products, their biological activities, and potential uses. This study highlights the importance of food safety assessment of by-products to ensure human health.Key Findings and Conclusions: The cherry, plum, date and artichoke by-products presented high antioxidant and antimicrobial activity, which makes them sustainable natural high-added value compounds to be reincorporated into the food supply chain, to improve functionality as well as to extend the shelf-life of food products, within the framework of the circular economy.

Automated summary

Food processing is crucial for extending the shelf-life of food products, but it also leads to a significant amount of food waste. Fruits and vegetables, which are the most wasted food groups, contain valuable bioactive compounds that can be utilized. This study reviews the main active compounds, biological activities, and potential uses of by-products from fruits and vegetables. The findings highlight the importance of assessing the food safety of these by-products to ensure human health.