Effects of Fermentation Process on the Antioxidant Capacity of Fruit Byproducts

Erskine E., Özkan G., Lu B., Çapanoğlu Güven E.

ACS Omega, cilt.8, sa.5, ss.4543-4553, 2023 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 8 Sayı: 5
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1021/acsomega.2c07602
  • Dergi Adı: ACS Omega
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Directory of Open Access Journals
  • Sayfa Sayıları: ss.4543-4553
  • İstanbul Teknik Üniversitesi Adresli: Evet

Özet

© 2023 The Authors. Published by American Chemical Society.A substantial amount of fruit byproducts is lost annually due to lack of valorization applications at industrial scale, resulting in loss of valuable nutrients as well as immense economic consequences. Studies conducted clearly show that if appropriate and dependable methods are applied, there is the potential to acquire various components that are currently being obtained through synthetic manufacturing from fruit byproducts mostly regarded as waste and utilize them in not only the food industry, but pharmaceutical and cosmetic industries as well. This review aims to provide a concise summary of the recent studies regarding the fermentation of fruit byproducts and how their antioxidant activity is affected during this process.