November 27, 2024 | Food Frontiers | Zhang
This review conducted by BNU–HKBU United International College, China examines the potential utilization of tropical fruit seeds as value-added resources in the food industry. With the increasing global consumption of tropical fruits, large amounts of seed by-products are generated during processing. These by-products are often discarded or used for low-value purposes such as animal feed or fertilizer, despite containing significant amounts of nutrients and bioactive compounds.
The study summarizes the chemical composition of various tropical fruit seeds, highlighting their richness in proteins, lipids, phenolics, and other functional compounds. It also reviews different processing and extraction methods used to recover these valuable components, including conventional and emerging technologies. The functional properties of these compounds, such as antioxidant activity and potential roles in food preservation and health promotion, are discussed.
The findings indicate that tropical fruit seeds have strong potential for application in food processing, including as ingredients in functional foods and as natural additives. However, the review also identifies key challenges, such as variability in raw materials, limited industrial-scale processing methods, and regulatory considerations. Overall, the study highlights opportunities for improving resource efficiency and sustainability in the fruit industry by promoting the valorization of seed by-products.
