Details

Autor(en) / Beteiligte

• Oliver‐Simancas, Rodrigo
• Labrador‐Fernández, Lara
• Abellán‐Diéguez, Carlos
• García‐Villegas, Abigail
• Del Caro, Alessandra
• Leyva‐Jimenez, Francisco Javier
• Alañón, M. Elena

Titel

Valorization applications of pineapple and papaya byproducts in food industry

Ist Teil von

• Comprehensive reviews in food science and food safety, 2024-05, Vol.23 (3), p.e13359-n/a

Ort / Verlag

United States

Erscheinungsjahr

2024

Link zum Volltext

Quelle

MEDLINE

Beschreibungen/Notizen

• The recent increase in the harvesting and industrial processing of tropical fruits such as pineapple and papaya is leading to unavoidable amounts of byproducts rich in valuable compounds. Given the significance of the chemical composition of these byproducts, new research avenues are opening up to exploit them in the food industry. In this sense, the revalorization of pineapple and papaya byproducts is an emerging trend that is encouraging the full harnessing of these tropical fruits, offering the opportunity for developing innovative value‐added products. Therefore, the main aim of this review is to provide an overview of the state of the art of the current valorization applications of pineapple and papaya byproducts in the field of food industry. For that proposal, comprehensive research of valorization applications developed in the last years has been conducted using scientific databases, databases, digital libraries, and scientific search engines. The latest valorization applications of pineapple and papaya byproducts in the food industry have been systematically revised and gathered with the objective of synthesizing and critically analyzing existing scientific literature in order to contribute to the advancement of knowledge in the field of tropical byproduct revalorization providing a solid foundation for further research and highlighting scientific gaps and new challenges that should be addressed in the future.