Value-added Fruit Processing and Human Health – Global Perspectives

Abstract

Epidemiological studies suggest that regular or increased consumption of fruits and their products is associated with reduced risk of degenerative diseases such as various cancers, cardiovascular and neurodegenerative diseases. Scientific evidence also reveals that the disease prevention is mainly due to the presence of health promoting phytochemicals such as flavonoids, phenolic acids and carotenoids. Therefore, there is a global interest in developing value-added fruit processing methods to preserve the nutritional and non-nutrient bioactive constituents present in fruits and their products. This review  discusses current global trends in processing fruits into value-added food products, functional food ingredients and natural health products. In addition, the fruit processing residues can be used in manufacturing of non-food bio-products such as animal feed, fiber, high value industrial chemicals, agro-chemicals, biofuels, and bio-plastic among many others. Biotechnological processes offer immense opportunities for better utilization of abundant fruit processing and postharvest wastes that can also resolve many environmental issues associated with disposal.