Fecha de publicación: 01/01/2025 Fuente: Broccoli Byproducts Extraction Abstract
Fruit and vegetable wastes from the agricultural food sector are produced in vast quantities, and because of their high moisture content and microbial load, they have the potential to seriously pollute the environment. Fruits and vegetables are abundant sources of extremely advantageous bioactive substances that have historically been employed for therapeutic purposes. Recently, these compounds have been employed extensively in nutraceuticals and functional meals. It has been discovered that fruit or vegetable processing byproducts such as peels and seeds contain significant levels of bioactive substances. The fruit and vegetable seed fractions, peels, and leaves can be used as a feedstock for the extraction, separation, and recovery of bioactive substances such as flavonoids, pectin, polyphenols, essential oils, and pigments. Researchers have been motivated to conduct experiments in an original manner to extract these important chemicals by the unexplored potentials (antioxidant, anti-inflammatory, and antibacterial) of these bioactive-containing wastes. There are many widely used traditional techniques for removing bioactive compounds from the trash. The extraction of these essential bioactive components from waste is a vital step toward sustainable development. One of the earliest methods is fermentation, which may take three different forms (solid state, submerged, and liquid) and is used to turn raw materials into products with added value using microorganisms. Fermentation process choices depend on the type of product. This book chapter provides insight into the different waste generated from fruits and vegetables, their bioactive components and prospective applications, and methods of extraction of these components using microorganisms through fermentation.