Fruit And Vegetables

Fruits and vegetables are responsible for about 22% of food losses and wastes along the supply chain (not including the retail level). However, fruit and vegetable by-products (FVB) may be transformed into fibre-rich flours and bioactive compounds, mainly bound to the fibre, thus bringing value to the food industry due to health benefits and technological functionality. Therefore, these by-products have great potential to be applied in several food industries.
Graphical abstract of article
Foods with probiotics are in high demand by consumers given their associated health properties that make them the most popular functional foods. Probiotics have primarily been used in products of lactic acid origin. However, nondairy foods are increasingly being used as carriers of probiotics because the population exhibits high levels of lactose intolerance. In addition, modern lifestyles are increasingly distant from animal food consumption such as dairy products.
In the last decade, the consumption trend of organic food has increased dramatically worldwide. Since only a few pesticides are authorized in organic crops, concentrations are expected to range at zero or ultra-trace levels. In this context, the aim of the present study was to investigate the need for an improvement in the residue controls at very low concentrations (
Elsevier, Trends in Food Science and Technology, Volume 95, January 2020
Background: Fruits and vegetables are an excellent source of nutrients, with numerous health benefits. Most consumers are not meeting the daily recommended intake of fruits and vegetables. Yet, a significant amount of fruits and vegetables that is produced is wasted. There are opportunities to recover the wasted fruits and vegetables for manufacturing value-added products to improve the sustainability of healthy diets and reduce the environmental footprint.