Chemistry and functionality of processed figs

Abstract

Fig fruits are famous around the globe, especially in the Mediterranean region, owing to their versatile taste, nutrition, and bioactive compounds. This chapter discusses the processing of figs, composition of processed figs, bioactive compounds from processed figs, stability of bioactive compounds from processed figs, the functionality of processed figs, and health-promoting effects of processed figs. Processed figs are the richest source of sugars, polyphenols, laxative compounds, flavonoids, organic acids, vitamins, and minerals, which greatly depend on varieties, crop seasons, and time of harvesting (green, ripen, and overripen), and processing methods. Numerous processing methods, including sun-drying, oven drying, freeze-drying, frozen storage, and fermentation, have been reported. However, a suitable choice of processing methods (freeze-drying compared to oven drying) is inevitable to preserve the bioactive and phenolic compounds and the safety concerns, such as the presence of aflatoxins and ochratoxins. Furthermore, the bioactive compounds from processed figs, having great antioxidant potential, have been utilized to cure several diseases, such as skin diseases, stomach disorders, cardiovascular diseases, colon, and cervical cancers. Besides the fig processing, fig fruits can be used in many other food products, such as biscuits, muffins, jams, jelly, smoothies, etc., as a functional food. Therefore, processed figs have great potential to be used as functional ingredients in numerous food products.