Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
Review
. 2023;16(6):1197-1215.
doi: 10.1007/s11947-022-02951-9. Epub 2022 Nov 24.

From Biorefinery to Food Product Design: Peach (Prunus persica) By-Products Deserve Attention

Carla Roana Monteiro Rudke  1 , Acácio Antônio Ferreira Zielinski  1 , Sandra Regina Salvador Ferreira  1
Affiliations
Review

From Biorefinery to Food Product Design: Peach (Prunus persica) By-Products Deserve Attention

Carla Roana Monteiro Rudke et al. Food Bioproc Tech. 2023.

Abstract

There is an increasing demand for functional foods to attend the consumers preference for products with health benefits. Peach (Prunus persica), from Rosaceae family, is a worldwide well-known fruit, and its processing generates large amounts of by-products, consisting of peel, stone (seed shell + seed), and pomace, which represent about 10% of the annual global production, an equivalent of 2.4 million tons. Some studies have already evaluated the bioactive compounds from peach by-products, although, the few available reviews do not consider peach by-products as valuable materials for product design methodology. Thereby, a novelty of this review is related to the use of these mostly unexplored by-products as alternative sources of valuable components, encouraging the circular bioeconomy approach by designing new food products. Besides, this review presents recent peach production data, compiles briefly the extraction methods for the recovery of lipids, proteins, phenolics, and fiber from peach by-products, and also shows in vivo study reports on anti-inflammatory, anti-obesity, and anti-cerebral ischemia activities associated with peach components and by-product. Therefore, different proposals to recover bioactive fractions from peach by-products are provided, for further studies on food-product design.

Keywords: Bioactive ingredients; Circular economy; Design thinking; Sustainable processes.

PubMed Disclaimer

Conflict of interest statement

Competing InterestsThe authors declare no competing interests.

Figures

Fig. 1
Fig. 1
Publications about peach, nectarine, cherry, apricot and plum from 2010 to 2022 according to SCOPUS Database Platform (www.scopus.com). Source: the author
Fig. 2
Fig. 2
Processing steps of peach (purée concentrate and canned peach in syrup) and their by-products obtained. Source: The author
Fig. 3
Fig. 3
The main compounds and their respective chemical composition structures of the by-products (pomace, peel, and seed). Source: the author
Fig. 4
Fig. 4
Methodologies design thinking, double diamond, and multi-criteria reverse engineering approach in food design. Source: the author
See this image and copyright information in PMC

References

    1. Abidi W, Zeballos JL, Granell A, Gogorcena Y. Bioactive compounds, sugar content and volatiles compounds in nectarine (Prunus persica (L.) Batsch) fruits. Journal of New Sciences. 2015;1:830–835.
    1. Adil IH, Çetin HI, Yener ME, Bayindirli A. Subcritical (carbon dioxide + ethanol) extraction of polyphenols from apple and peach pomaces, and determination of the antioxidant activities of the extracts. Journal of Supercritical Fluids. 2007;43(1):55–63. doi: 10.1016/j.supflu.2007.04.012. - DOI
    1. Aktağ IG, Gökmen V. Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in apple juice, orange juice and peach puree under industrial processing conditions. European Food Research and Technology. 2021;247:797–805. doi: 10.1007/s00217-020-03663-0. - DOI
    1. Alongi M, Anese M. Re-thinking functional food development through a holistic approach. Journal of Functional Foods. 2021;81:104466. doi: 10.1016/J.JFF.2021.104466. - DOI
    1. Arora A, Banerjee J, Vijayaraghavan R, MacFarlane D, Patti AF. Process design and techno-economic analysis of an integrated mango processing waste biorefinery. Industrial Crops and Products. 2018;116:24–34. doi: 10.1016/j.indcrop.2018.02.061. - DOI

LinkOut - more resources