Valorization of Berry Fruit By-Products: Bioactive Compounds, Extraction, Health Benefits, Encapsulation and Food Applications

Abstract

The increased production of high-quality berry products in recent years has led to considerable quantities of by-products such as pomace (25–50%), which consists of skin, seeds, stems and leaves. The improper management of pomace can lead to environmental pollution and potential public health problems due to microbial contamination, and storage causes additional processing costs. However, due to their high content of various valuable bioactive compounds (BACs), berry by-products have gained much attention as sustainable and functional ingredients with applications in the food and nutraceutical industries. The health benefits are primarily attributed to the phenolic compounds, which exhibit numerous biological activities, especially good antioxidant and antibacterial activity as well as health-promoting effects. This review summarizes the bioactive content and composition of extracts from berry by-products (genera Ribes, Rubus, Fragaria, Sambucus, Aronia and Vaccinium) obtained using advanced extraction technologies and their stabilization through sophisticated encapsulation technologies that make them suitable for various food applications. The addition of berry pomace to beverages, bakery, dairy and meat products improves sensory quality, extends shelf life, increases nutritional value and reduces the environmental footprint. This information can provide food scientists with valuable insights to evaluate the potential of berry by-products as functional ingredients with health-promoting and disease-preventing properties that create value-added products for human consumption while reducing food waste.