Evidence map›Paper›PMID 39856997›Full record

ReviewFoods (Basel, Switzerland)2025

Sustainable Extraction Technology of Fruit and Vegetable Residues as Novel Food Ingredients.

Shiqi Zheng, Zhoumei Huang, Li Dong, Daotong Li, Xiaosong Hu, Fang Chen, Chen Ma

Abstract readReview
PubMed Full text at PMC Publisher
In one paragraph

Review in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Review
  2. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Shiqi ZhengNational Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Zhoumei HuangNational Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Li DongNational Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Daotong LiNational Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Xiaosong HuNational Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Fang ChenNational Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Chen MaNational Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Funding

Beijing Facility Vegetable Innovation Team BAIC01-2022Chinese National Key Research and Development Program 2023YFF1104002
6 · The paper itself

Abstract

backgroundFruit and vegetable waste (FVW) is a global waste issue with environmental impacts. It contains valuable compounds such as polysaccharides, polyphenols, proteins, vitamins, pigments, and fatty acids, which can be extracted for food applications. This study aims to review sustainable extraction methods for FVW and its potential in the food industry.

methodsThis paper provides an overview of the sources and sustainable methods of high value-added compounds extracted from FVW. Sustainable techniques, including supercritical fluid extraction and ultrasound-assisted extraction, are compared with traditional methods, for their efficiency in extracting high-value compounds from FVW while minimizing environmental impact. DISCUSSIONS: Sustainable extraction of FVW compounds is sustainable and beneficial for novel food ingredients. However, challenges in scalability and cost need to be addressed for wider adoption in the food sector.

conclusionsSustainable extraction techniques effectively extract phytochemicals from FVW, preserving bioactivity and reducing environmental load. These methods show promise for sustainable food ingredient development.

Indexed as

fruit and vegetable residuesnovel food ingredientssustainable extraction

Identifiers

PMID39856997
PMCPMC11765362

What Socratic holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.