甜樱桃副产品的潜力：从农业工业残留物到循环经济框架下生物活性化合物的可持续回收

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2025-06-23 DOI:10.1016/j.fbp.2025.06.013

Fabiane O. Farias , Felismina J. Muchanga , Cassamo U. Mussagy

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引用次数: 0

摘要

甜樱桃（Prunus avium L.）的生产会产生大量的农业工业残留物——如果渣、茎和果核——尽管它们富含有价值的生物活性化合物，包括酚酸、类黄酮、主要是花青素、儿茶素和油，但它们往往被丢弃，这些化合物在食品、化妆品和制药工业中具有潜在的应用价值。这篇综述提供了甜樱桃生产链的全面概述，特别关注废物的产生及其融入循环经济的潜力。重点介绍了甜樱桃副产品（SCB）的多种植物化学成分，并对其体外营养、生物学和功能特性进行了研究，强调了它们作为创新工业应用的天然添加剂的潜力。各种常规和非常规的提取技术，以回收这些生物活性化合物进行了严格的讨论，包括使用可持续溶剂和环境友好的过程。本综述整合了SCB增值的最新进展，强调了这些农工残留物在循环经济框架内未开发的潜力。与以往的工作不同，它将新兴的绿色提取技术与环境和经济评估相结合，为可持续的工业应用提供了全面的路线图，并确定了关键的研究差距，以加速商业化。

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Potential of sweet cherry by-products: From agro-industrial residues to the sustainable recovery of bioactive compounds in a circular economy framework

Sweet cherry (Prunus avium L.) production generates substantial agro-industrial residues - such as pomace, stems, and stones - that are often discarded despite being rich sources of valuable bioactive compounds, including phenolic acids, flavonoids, mainly anthocyanin, catechin and oils, which are of potential application for food, cosmetic, and pharmaceutical industries. This review provides a comprehensive overview of the sweet cherry production chain, with a particular focus on waste generation and its potential integration into the circular economy. The diverse phytochemical composition of sweet cherry by-products (SCB) is highlighted, and their in vitro nutritional, biological, and functional properties are examined, emphasizing their potential as natural additives for innovative industrial applications. Various conventional and nonconventional extraction techniques for recovering these bioactive compounds are critically discussed, including the use of sustainable solvents and environmentally friendly processes. This review consolidates the latest advances in SCB valorization, highlighting the unexploited potential of these agro-industrial residues within a circular economy framework. Unlike previous works, it integrates emerging green extraction technologies with environmental and economic assessments, providing a comprehensive roadmap for sustainable industrial applications and identifying critical research gaps to accelerate commercialization.

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.