Ling, J. K. U., Lim, S. H., Khin, Y. W., Antipina, M. N., & Ng, S. B. (2025). Valorization of Macronutrients of Fruit Seeds and Their Food Applications: A Review. Food Reviews International, 1–22. https://doi.org/10.1080/87559129.2025.2486270
Abstract:
Global fruit consumption has increased significantly over the years, resulting in the generation of a large amount of non-edible fruit parts, particularly fruit seeds, which are often discarded despite being rich in macronutrients like protein, carbohydrates, and lipids. Current research on utilizing these macronutrients is limited, highlighting the need to valorize fruit seeds. This review focuses on the macronutrients in various fruit seeds and their potential food applications. We also discuss the challenges and advocate for future research to enhance the utilization of macronutrients extracted from fruit seeds. Studies have shown that fruit seed ingredients can improve the physical, functional, and sensory characteristics of food products. While a wide range of fruit seeds is available, current research tends to focus on a few common sources, neglecting the potential of many other options. Future research should explore a broader spectrum of fruit seed biodiversity and identify applications for underutilized species. Additionally, research should examine how the nutritional and aroma profiles of foods with added fruit seed extracts evolve during processing and storage to ensure both nutritional value and consumer appeal. In summary, valorizing fruit seeds is essential for reducing waste, promoting sustainability, and supporting a circular bioeconomy.
License type:
Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
Funding Info:
This research / project is supported by the National Research Foundation Singapore and Agency for Science, Technology and Research (A*STAR) - Singapore Food Story R&D Programme Theme 2 Industry Alignment Fund - Pre-Positioning Cycle 2 on Advanced Biotech-Based Protein Production Programme
Grant Reference no. : A21H7a0132
This research / project is supported by the National Research Foundation Singapore and Agency for Science, Technology and Research (A*STAR) - Singapore Food Story R&D Programme Theme 2: Future Foods – Whitespace Programme for Shared Lab Facilities and Singapore Food Story (SFS) R&D Programme 1.0 Theme 2 Future Foods: Shared Lab Facilities Whitespace Funding
Grant Reference no. : W22W2D0001; W23W2D0012
This research is supported by core funding from: Singapore Institute Food & Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore under the Central Funds, Council Strategic Funds, BMRC programmes
Grant Reference no. : C210314014; C210314016
Description:
This is an Accepted Manuscript of an article published by Taylor & Francis in Food Reviews International on 2 April 2025, available online: http://www.tandfonline.com/10.1080/87559129.2025.2486270