Extraction, isolation and utilisation of bioactive compounds from fruit juice industry waste

Juice manufacturing is an important segment of the food industry. Within the fruit and vegetable drink market, approximately 50 per cent, 30 per cent, and 20 per cent of the market share belong to juice drinks mixed with a pure juice (0-24 per cent juice content), pure juice (100 per cent), and nectars (25-99 per cent juice content), respectively. In 2011, the global consumption of commercial juices and nectars was approximately 39 billion litres, which was equivalent to approximately USD 107 billion in market value (AIJN 2014). The most popular juices are of orange and apple; others include juices from lemon, grape, grapefruit, peach, pomegranate, berries, and exotic fruits, such as pineapple, mango, mangosteen and passion fruit (McLellan and Padilla-Zakour 2004, AIJN 2014, Reyes-De-Corcuera et al. 2014). Nevertheless, with the success and high growth of the functional food products in the last decade, demand for juice products with health benefits continues to rise, as is the demand for products in a variety of packages with increased emphasis on functionality, new flavors or blends. With the drives of new production and packaging technology, together with the launch of new super-premium juices, the global market of the juice industry is still expecting a steady growth (AIJN 2014, López 2014, Leatherhead Food Research 2014).