Fruit and vegetables are one of the most consumed commodities globally, accounting for
more than 42% of total food wastage. These vegetal foods can be consumed raw …

Reducing oxidative species to non‐or less‐reactive matter is the principal function of an
antioxidant. Plant‐based food is the main external source of antioxidants that helps protect …

Functional and nutraceutical foods provide an alternative way to improve immune function to
aid in the management of various diseases. Traditionally, many medicinal products have …

Tropical fruits are defined as fruits that are grown in hot and humid regions within the Tropic
of Cancer and Tropic of Capricorn, covering most of the tropical and subtropical areas of …

Polyphenols, as well as volatile compounds responsible for aromatic features, play a critical
role in the quality of vegetables and medicinal, and aromatic plants (MAPs). The research …

The aim of this review is to provide comprehensive information about non-thermal
technologies applied in fruit and vegetables (F&V) by-products to enhance their …

Pomegranate peel, derived from the processing of Punica granatum L.(pomegranate), has
traditionally been considered agricultural waste. However, recent studies have revealed its …

Health problems associated with excess calories, such as diabetes and obesity, have
become serious public issues worldwide. Innovative methods are needed to reduce food …

With a long history in traditional Asian medicine, Ganoderma lucidum (G. lucidum) is a
mushroom species suggested to improve health and extend life. Its medicinal reputation has …

In the past century, plant biostimulants have been increasingly used in agriculture as
innovative and sustainable practice. Plant biostimulants have been mainly investigated as …