Presently, producers are striving to create products which contain a value added factor, such as dietary fibre or in more recent times, phytochemicals. The production and addition of such nutrients can be quite costly for the producer. In the fruit and vegetable industry, the preparation and processing procedures can lead to one third of the product being discarded. This can be costly for the manufacturer and also may have a negative impact on the environment. Research has shown that these by-products can have a high nutritional value. It has also been suggested, that they could be used as a food ingredient due to their functional abilities such as gelling and water binding. The focus of this review is on the nutritional and functional properties of the by-products of food processing and their potential applications as nutritional new ingredients in foods. Industrial relevance Processors are constantly trying to utilize as much of their product as possible, and this paper puts forward an alternative use for their ‘waste’ which would be of a significant benefit to their business.This new food ingredient contains a nutritional benefit, such as dietary fibre, vitamins and minerals and bio-actives such as flavonoids and lycopene.Due to the nature of the by-products, functionally they hold such properties as increased water holding and binding, gelling and thickening.This review suggests a solution for creating a cheaper value-added ingredient which in turn decreases the present ways of disposing these by-products (which can be harmful to the environment), while also saving the producer's money.Ingredient companies are continually looking for cheaper but value-added ingredients; this paper reflects the opportunity for fruit and vegetable byproducts.

Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products

https://www.postharvestinnovation.org.za/wp-content/uploads/2015/11/Analytical-methds-for-determination-of-sugars-and-sweetness-of-horticultural-products.pdf

Analytical methods for determination of sugars and sweetness of horticultural products—A review

Value-added chemicals from food supply chain wastes: State-of-the-art review and future prospects

Sustainable utilization of agri-food wastes and by-products for producing value-added products (for cosmetic, pharmaceutical or food industrial applications) provides an opportunity for earning additional income for the dependent industrial sector. Besides, effective valorisation of wastes/by-products can efficiently help in reducing environmental stress by decreasing unwarranted pollution. The major focus of this review is to provide comprehensive information on valorisation of agri-food wastes and by-products with focus laid on bioactive compounds and bioactivity. The review covers the bioactives identified from wastes and by-products of plants (fruits, exotic fruits, vegetables and seeds), animals (dairy and meat) and marine (fish, shellfish seaweeds) resources. Further, insights on the present status and future challenges of sustainably utilizing agri-food wastes/by-products for value addition will be highlighted.

https://www.mdpi.com/1420-3049/25/3/510/pdf

Bioactives From Agri-Food Wastes: Present Insights and Future Challenges.

Agricultural industry produces billions of tons of residues in non-edible portions derived from the cultivation and processing of a particular crop. These residues can cause pollution, management and economic problems worldwide. This is the reason for the development of different strategies to use agricultural and industrial residues as a source of high value-added products. This review gives an overview of the potential of agricultural residues as raw materials for the production of bioactive products considering their availability, processing, and their chemical and biological properties. We also provide new data on the potential as biopesticides of some selected crop- and processing-based residues.

Agricultural residues as a source of bioactive natural products

The food industry produces a large amount of onion wastes, making it necessary to search for possible ways for their utilization. One way could be to use these onion wastes as a natural source of high-value functional ingredients, since onion are rich in several groups of compounds, which have perceived benefits to human health. The objective of this work is to gain knowledge of any differences between the different onion wastes obtained from industry and non-commercial bulbs to use them as food ingredients rich in specific compounds. The results showed that brown skin and top-bottom could be potentially used as functional ingredient rich in dietary fibre, mainly in insoluble fraction, and in total phenolics and flavonoids, with high antioxidant activity. Moreover, brown skin showed a high concentration of quercetin aglycone and calcium, and top-bottom showed high concentration of minerals. Outer scales could be used as source of flavonols, with good antioxidant activity and content of dietary fibre. However, inner scales could be an interesting source of fructans and alk(en)yl cystein sulphoxides. In addition, discarded onions (cvs Recas and Figueres) could be used as a good source of dietary fibre, and cv Recas also as a source of phenolics compounds.

/pdf/characterization-of-industrial-onion-wastes-allium-cepa-l-1lj3p1qsyf.pdf

Characterization of industrial onion wastes (Allium cepa L.): dietary fibre and bioactive compounds.

Physiological, biochemical and transcriptional analysis of onion bulbs during storage

Impact of ethylene and 1-MCP on sprouting and sugar accumulation in stored potatoes

Onion (Allium cepa) is regarded as a nonclimacteric vegetable. In onions, however, ethylene can suppress sprouting while the ethylene-binding inhibitor 1-methylcyclopropene (1-MCP) can also suppress sprout growth; yet, it is unknown how ethylene and 1-MCP elicit the same response. In this study, onions were treated with 10 μL L−1 ethylene or 1 μL L−1 1-MCP individually or in combination for 24 h at 20°C before or after curing (6 weeks) at 20°C or 28°C and then stored at 1°C. Following curing, a subset of these same onions was stored separately under continuous air or ethylene (10 μL L−1) at 1°C. Onions treated with ethylene and 1-MCP in combination after curing for 24 h had reduced sprout growth as compared with the control 25 weeks after harvest. Sprout growth following storage beyond 25 weeks was only reduced through continuous ethylene treatment. This observation was supported by a higher proportion of down-regulated genes characterized as being involved in photosynthesis, measured using a newly developed onion microarray. Physiological and biochemical data suggested that ethylene was being perceived in the presence of 1-MCP, since sprout growth was reduced in onions treated with 1-MCP and ethylene applied in combination but not when applied individually. A cluster of probes representing transcripts up-regulated by 1-MCP alone but down-regulated by ethylene alone or in the presence of 1-MCP support this suggestion. Ethylene and 1-MCP both down-regulated a probe tentatively annotated as an ethylene receptor as well as ethylene-insensitive 3, suggesting that both treatments down-regulate the perception and signaling events of ethylene.

/pdf/ethylene-and-1-methylcyclopropene-differentially-regulate-4dz0o673qw.pdf

Katherine Cools

Papers

Characterization of industrial onion wastes (Allium cepa L.): dietary fibre and bioactive compounds.

Physiological, biochemical and transcriptional analysis of onion bulbs during storage

Impact of ethylene and 1-MCP on sprouting and sugar accumulation in stored potatoes

Ethylene and 1-Methylcyclopropene Differentially Regulate Gene Expression during Onion Sprout Suppression

Controlling sprouting in potato tubers using ultraviolet-C irradiance