By-products of plant food processing as a source of functional compounds - recent developments

Epidemiological studies have pointed out that the consumption of fruits and vegetables imparts considerable health benefits and helps reduce the risk of heart disease and certain types of cancer. Fibre, carotenoids, polyphenolics, tocopherols, vitamin C and other components of plants confer these health benefits. During the processing of fruits, for example to produce juice and nectars, and vegetables, for example to produce prepared potato products, there is an abundance of waste material. On page 401. A. Schieber and colleagues review the literature that examines the use of by-produces of plant food processing as potential sources of natural additives and functional food ingredients. This is particularly valid for phenolic compounds. which in contrast to most carotenoids and vitamins, are not chemically synthesized, and need to be extracted from plant material. The paper examines the by-products of many fruits and vegetables and gives information about the types of compounds they contain, for example grape pomace contains both fibre and highly beneficial polyphenols, this has led to the concept of an antioxidant dietary fibre. Citrus fruit, tropical fruits, tomatoes, olives and potatoes are just some of the many crops that are considered in this extensive review.