Effects of Fermentation Process on the Antioxidant Capacity of Fruit Byproducts

A substantial amount of fruit byproducts is lost annually due to lack of valorization applications at industrial scale, resulting in loss of valuable nutrients as well as immense economic consequences. Studies conducted clearly show that if appropriate and dependable methods are applied, there is the potential to acquire various components that are currently being obtained through synthetic manufacturing from fruit byproducts mostly regarded as waste and utilize them in not only the food industry, but pharmaceutical and cosmetic industries as well. This review aims to provide a concise summary of the recent studies regarding the fermentation of fruit byproducts and how their antioxidant activity is affected during this process.

Automated summary

A significant amount of fruit byproducts is wasted annually due to the lack of large-scale utilization, resulting in the loss of valuable nutrients and substantial economic consequences. Recent studies have shown that by applying appropriate methods, various components obtained from fruit byproducts, which are currently regarded as waste, can be utilized in the food industry, pharmaceutical industry, and cosmetic industry, instead of being produced synthetically. This review aims to provide a concise summary of recent studies on the fermentation of fruit byproducts and the impact of this process on their antioxidant activity.