Fruits and vegetables are the most utilized commodities among all horticultural crops. They
are consumed raw, minimally processed, as well as processed, due to their nutrients and …

Agri-food industries generate enormous amounts of fruit and vegetable processing wastes,
which opens up an important research area aimed towards minimizing and managing them …

Pectin containing agricultural by-products are potential sources of a new class of prebiotics
known as pectic oligosaccharides (POS). In general, pectin is made up of …

Dietary fiber has attracted interest due to its well-known physiological and functional
properties. Several sources of this compound have been evaluated; however, the use of non …

Every year, huge amounts of fruit and vegetable by-products in the food processing factories
are produced. These by-products have great potential to be used for different targets …

Nowadays, the potato is one of the most cultivated and consumed food crops in the world
and, in recent years, its production has experienced a sharp increase. Its industrial …

Several studies are described that contribute to the systematic exploration of new aspects of
digestion, fermentation, and biological activities of pectic polysaccharides (PPS) leading to a …

The objective of the present study was to transform “Waste to Food” using enzymes to
recover value-added food ingredients from biomass. Six commercial cellulases were …

Extraction of bioactive molecules has become a major trend in the valorization of food and
agroindustrial byproducts, allowing a sustainable production of novel ingredients with …

Currently, there is a shortage of lotus leaf pectin-type polysaccharide (LLP)-based prebiotic
functional foods due to its low extraction efficiency and indistinct prebiotic and functional …