Abstract
Currently, the high added-value compounds contained in plant by-products and wastes offer a wide spectrum of opportunities for their reuse and valorization, contributing to the circular economy. The bell pepper (Capsicum annum L.) is an exotic vegetable with high nutritional value that, after processing, leaves wastes (peel, seeds, and leaves) that represent desirable raw material for obtaining phytochemical compounds. This review summarizes and discusses the relevant information on the phytochemical profile of bell peppers and their related biological properties as an alternative to revalorize losses and wastes from bell peppers for their application in the food and pharmaceutical industries. Bell pepper fruits, seeds, and leaves contain bioactive compounds (phenols, flavonoids, carotenoids, tocopherol, and pectic polysaccharides) that exhibit antioxidant, antibacterial, antifungal, immunosuppressive and immunostimulant properties, and antidiabetic, antitumoral and neuroprotective activities, and have a potential use as functional food additives. In this context, the revalorization of food waste is positioned as a technological and innovative research area with beneficial effects for the population, the economy, and the environment. Further studies are required to guarantee the safety use of these compounds and to understand their mechanisms of action.
Highlights
Despite the nutritional contribution of food, much of it will not be consumed by humans or animals and will be discarded as waste [1].the prevention of food loss and waste promotes a favorable impact on the environment and food security of the world population, contributing to economic development [2].Besides prevention, the revalorization of these food wastes is a technologically viable strategy, using them as bioactive ingredients to generate new, potentially functional or nutraceutical products [3]
This review summarizes and discusses relevant information on the phytochemical profile of bell pepper fruits and their related biological properties as an alternative to revalorize losses and wastes from bell peppers for food, cosmetic and pharmaceutical applications
The valorization of food waste for edible purposes is an area of opportunity for researchers due to the significant content of the present bioactive compounds, which can be reused in numerous products, to which they will add value, thereby reducing the generation of waste food
Summary
Despite the nutritional contribution of food (regardless of its plant or animal origin), much of it will not be consumed by humans or animals and will be discarded as waste [1]. The revalorization of these food wastes is a technologically viable strategy, using them as bioactive ingredients to generate new, potentially functional or nutraceutical products [3]. Food losses and waste mainly occur in fresh fruits and vegetables (>40%), and are mainly associated with poor handling and storage during post-harvest [2,3,4], which can be a raw source of bioactive compounds. Chili (Capsicum), along with corn, beans, and squash, is one of the oldest cultivated plants in America [4]. Besides having an exotic flavor, bell peppers are an important source of vitamins (provitamin A, E, and C) and various bioactive compounds (phenolic compounds and carotenoids) that are beneficial for the health of consumers [9]. This review summarizes and discusses relevant information on the phytochemical profile of bell pepper fruits and their related biological properties as an alternative to revalorize losses and wastes from bell peppers for food, cosmetic and pharmaceutical applications
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
