The potential of fig (Ficus carica) for new products

Abstract

Fig (Ficus carica L.) is a delicious and rich source of fiber, vitamins, trace minerals (especially iron and copper), phenolic compounds, proteins, organic acids, and amino acids. Accordingly, the consumer demand for this fruit is increasing day by day. However, fresh fig is highly perishable and has a short shelf-life. As a result, in the food industry, fig fruit is processed into various products such as dried form, jam, marmalade, jelly, juice, syrup, etc. Moreover, during fig fruit processing, several by-products are generated. These wastes are essential sources of several valuable bioactive compounds that can be used to produce value-added products. Therefore, the objective of this chapter is to discuss various fig products and by-products. Furthermore, the evaluation of the influence of the food processing methods and storage conditions on the nutritional composition of fig products and by-products will also be reviewed. Recent findings on the potential of figs to develop new functionality and nutraceutical products will be highlighted.