TY  - JOUR 
AU  - Karimi, Abouzar
AU  - Kazemi, Milad
AU  - Samani, Sara Amiri
AU  - Simal Gándara, Jesús
PY  - 2021
SN  - 09242244
UR  - http://hdl.handle.net/11093/2775
AB  - Background: Eggplant (also known as aubergine) by-products, which consist mostly of peel and calyx, are generated in substantial amounts by industrial food processing sections and usually discarded as waste without further utilization. However,...
AB  - Scope and approach: This review is aimed to assess the potentials of eggplant by-products as a source of bioactive compounds by evaluating the functional properties and production approaches of the bioactives and exploring their applications in food...
AB  - Key findings and conclusions: It is estimated that over ten million tonnes of eggplant by-products are generated annually. The peel is an outstanding source of delphinidin-derived anthocyanins with remarkable antioxidant, antimicrobial and anticancer...
LA  - eng
PB  - Trends in Food Science & Technology
TI  - Bioactive compounds from by-products of eggplant: functional properties, potential applications and advances in valorization methods
DO  - 10.1016/j.tifs.2021.04.027
ER  -