{"title":"A comprehensive review on sustainable strategies for valorization of pepper waste and their potential application","authors":"Keithellakpam Sanatombi","doi":"10.1111/1541-4337.70118","DOIUrl":null,"url":null,"abstract":"<p>Pepper is an economically important crop grown worldwide for consumption as a vegetable and spice. Much waste, including crop plant waste, seeds, stalks, placenta, peels, and other processing byproducts, is generated by consumers during pepper crop production, processing, retail, and households. These peppers byproducts contain numerous bioactive compounds that can be used as ingredients for developing functional foods, nutraceuticals, and other food industries. This review summarizes the recent developments in the valorization of pepper waste. The content of bioactive compounds in different pepper wastes, their extraction processes, biological activities, and applications are discussed and given special attention. Pepper waste and byproducts are rich sources of nutrients and bioactive compounds, such as vitamins, dietary fiber, capsaicinoids, phenolics, flavonoids, and carotenoids, which possess health-promoting effects, including antioxidant, antimicrobial, anti-inflammatory, antidiabetic, anti-obesity, and anticancer activities. Considering the potential for application of the bioactive compounds in food, nutraceuticals, and pharmaceutical industries, future studies are recommended to develop efficient and economical green extraction techniques and evaluate the sensorial characteristics, bioaccessibility, and safety of the bioactive compounds. Several strategies are also available for developing technologies to valorize pepper waste for possible applications other than in the food and biomedical industries. However, a sustainability check of the technologies and a joint effort by stakeholders at all levels is the key to reducing pepper waste and the sustainable valorization of the waste.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 1","pages":""},"PeriodicalIF":12.0000,"publicationDate":"2025-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Comprehensive Reviews in Food Science and Food Safety","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/1541-4337.70118","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Pepper is an economically important crop grown worldwide for consumption as a vegetable and spice. Much waste, including crop plant waste, seeds, stalks, placenta, peels, and other processing byproducts, is generated by consumers during pepper crop production, processing, retail, and households. These peppers byproducts contain numerous bioactive compounds that can be used as ingredients for developing functional foods, nutraceuticals, and other food industries. This review summarizes the recent developments in the valorization of pepper waste. The content of bioactive compounds in different pepper wastes, their extraction processes, biological activities, and applications are discussed and given special attention. Pepper waste and byproducts are rich sources of nutrients and bioactive compounds, such as vitamins, dietary fiber, capsaicinoids, phenolics, flavonoids, and carotenoids, which possess health-promoting effects, including antioxidant, antimicrobial, anti-inflammatory, antidiabetic, anti-obesity, and anticancer activities. Considering the potential for application of the bioactive compounds in food, nutraceuticals, and pharmaceutical industries, future studies are recommended to develop efficient and economical green extraction techniques and evaluate the sensorial characteristics, bioaccessibility, and safety of the bioactive compounds. Several strategies are also available for developing technologies to valorize pepper waste for possible applications other than in the food and biomedical industries. However, a sustainability check of the technologies and a joint effort by stakeholders at all levels is the key to reducing pepper waste and the sustainable valorization of the waste.
期刊介绍：
Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology.
CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results.
Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity.
The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.
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