Abstract
A large number of by-products of fruits and vegetables such as peel, pomace, and seeds are produced around the world from different sources, especially from food processing industries. Most of the times these by-products go unutilized or are discarded as wastes into landfills. On the other hand, these large volume, low cost, readily available by-products of fruits and vegetables possess many components such as vitamins, minerals, and bioactive compounds such as phenolic acids, flavonoids, terpenes, and terpenoids that are good for human health and also possess various antioxidant, antimicrobial, anticancer, and antifungal activities. Moreover, as a whole or as a compound extracted from these wastes can be used for the development of functional foods. Functional foods are the whole, fortified, enriched, or enhanced foods that have a potentially positive effect on health beyond basic nutrition when consumed as part of varied diet regularly. A familiar example of functional food is oatmeal because it contains soluble fibre that can help lower cholesterol levels. Some foods are modified to have health benefits such as orange juice that has been fortified with calcium for bone health. Nowadays, consumer prefers foods not only to satisfy their hunger but also to get additional pre-health components. They are equally conscious to know the constituents of the food items having the health benefits that help in protecting them from diseases. In recent years, the market for functional foods has seen a tremendous upswing. The main objective of this chapter is to discuss the role of by-products of fruits and vegetables in functional foods as well as their benefits for human health. Further, it also aims to focus on the commercial products available in the market having compounds extracted from by-products of fruits and vegetables.
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Ahmad, F., Zaidi, S., Ahmad, S. (2020). Role of By-products of Fruits and Vegetables in Functional Foods. In: Ahmad, S., Al-Shabib, N. (eds) Functional Food Products and Sustainable Health. Springer, Singapore. https://doi.org/10.1007/978-981-15-4716-4_13
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