Version 1
: Received: 2 September 2024 / Approved: 3 September 2024 / Online: 4 September 2024 (04:49:00 CEST)
How to cite:
Tsegay, Z. T.; Smaoui, S.; VARZAKAS, T. Toxicological Qualities and Detoxification Trends of Fruit Byproducts for Valorization. Preprints2024, 2024090213. https://doi.org/10.20944/preprints202409.0213.v1
Tsegay, Z. T.; Smaoui, S.; VARZAKAS, T. Toxicological Qualities and Detoxification Trends of Fruit Byproducts for Valorization. Preprints 2024, 2024090213. https://doi.org/10.20944/preprints202409.0213.v1
Tsegay, Z. T.; Smaoui, S.; VARZAKAS, T. Toxicological Qualities and Detoxification Trends of Fruit Byproducts for Valorization. Preprints2024, 2024090213. https://doi.org/10.20944/preprints202409.0213.v1
APA Style
Tsegay, Z. T., Smaoui, S., & VARZAKAS, T. (2024). Toxicological Qualities and Detoxification Trends of Fruit Byproducts for Valorization. Preprints. https://doi.org/10.20944/preprints202409.0213.v1
Chicago/Turabian Style
Tsegay, Z. T., Slim Smaoui and THEODOROS VARZAKAS. 2024 "Toxicological Qualities and Detoxification Trends of Fruit Byproducts for Valorization" Preprints. https://doi.org/10.20944/preprints202409.0213.v1
Abstract
The abundant and renewable resources from fruit byproducts are getting emphasis on their valorization. These byproducts are suspected of possible toxications during cultivation, harvesting, transporting, preservation, or processing. Hence, presenting scientific overviews of the toxicological qualities and detoxification trends of these byproducts is critical to implicating their possible valorization. This review emphasized the toxicological qualities of byproducts from fruits for which the maximum global production occurred in 2022. In this review, heavy metals (As, Cd, Co, Cr, Ni, Pb, and Hg), mycotoxins, toxicant organic compounds, anti-nutritional factors, and pesticide/fungicide residues of the selected fruit byproducts were discussed. Current trends to reduce possible toxicants of these byproducts during their valorization were emphasized. Novel functional foods valorized from these fruit byproducts and future perspectives of detoxification were also focused on in this review.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
