Chemical composition and bioactive compounds of common berries' by-products

Abstract

Berry fruits are widely known as health-promoting fruits across the world due to their high content of phytochemicals, such as flavonoids, phenolic acids, tannins, organic acids, tocopherols, fibers, vitamins, and minerals. Notably, the concentration and distribution of these substances in plant material depend on berries species. Owing to their seasonal nature, berries are often processed to produce juices, jellies, jams, ice creams, and purees. During the manufacturing of berries, significant quantities of by-products are generated, such as press cake residue and seeds (which are commonly discarded). These by-products represent alternative, low-cost sources of natural antioxidants and thus support the transition to a circular bioeconomy. Therefore, there is a great focus on valorizing berries' by-products for the sustainable production of value-added products such as functional foods and to use their extracts as preservatives to extend the shelf life of food products or to act as dietary supplements. The aim of this chapter is to shed light on the chemical composition and bioactivity of berry fruits' by-products. The effect of the extraction procedure on the composition and phytochemical content of the obtained extracts is also clarified. The in-depth understanding of berry wastes will help to valorize the economic feasibility of the extraction process of bioactive compounds, identify the optimal application procedure and required doses without affecting sensorial acceptability as well as ensure environmentally friendly management.