Non-compliant fruit as new functional food ingredients

Ana A. Vilas-Boas, Ricardo Gómez-García, Débora A. Campos, Ana Oliveira, Manuela Pintado*

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

1 Citation (Scopus)


Over the last decade, the high amount of food waste has received increased attention towards a more sustainable future, such as reducing food losses and valorize food by-products. Non-compliant fruit represents a significant part of fruit losses during production as a result of aesthetic requirements (color, low size, and deformations in the shape of the products). These fruits do not match commercialization standards when sold as fresh fruit. Selling this kind of fruit at a cheap price might have a great impact on the reduction of fruit loss, nevertheless, this option does not offer a long-time solution, being required an alternative and sustainable approach. These fruits represent a rich source of bioactive compounds (phenolic compounds and dietary fiber) that could be used as new functional ingredients/products. The production of new functional ingredients/products from non-compliant fruit consists of a valuable and sustainable approach for taking advantage of these food losses. Therefore, the purpose of this chapter is to provide an overview of new strategies to recover from non-compliant fruit value-added ingredients, impacting society, environment, and economy.
Original languageEnglish
Title of host publicationSustainable innovation in food product design
EditorsMaria Margarida Cortez Vieira, Lorenzo Pastrana, José Aguilera
Place of PublicationCham
Number of pages16
ISBN (Electronic)9783030618179
ISBN (Print)9783030618162
Publication statusPublished - 1 Jun 2021

Publication series

NameFood Engineering Series
ISSN (Print)1571-0297


  • Fruit
  • Non-compliant
  • Polyphenol
  • Antioxidant extracts
  • Dietary fiber


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