Work

Reutilization of berry by-products for green food additives: a comprehensive review and future perspectives

Year: 2026

Type: article

Abstract: This paper reviews research from 2020 to 2026 on the applications of berry by-products. Based on their compositional profiles, it summarizes recent advances in extraction and processing technologies, with a focus on their potential as natural food additives. The role of artificial intelligence in advancing this field is also evaluated, alongside key challenges for scalable implementation. The findings highlight the significant potential of berry by-products as effective natural food additives.

Source: npj Science of Food

DOI: 10.1038/s41538-026-00859-8

Authors: Hao-Yu Xue, Xiao-Lin Yu, Fa-Lin Sun, Nuo Wang, Xiu-Jun Li, Bo-Wen Hu, Si-Yi Li, Jia-Xin Wang, Chi Shu, Xu Si, Yue-Hua Wang, Hui Tan, Ying Zhou, Bao-Ru Yang, Sergey S. Makarov, Anton I. Chudetsky, Rodrigo Quintana, Bin Li, Jin-Long Tian

Institutions: Shenyang Agricultural University, University of Turku, Russian State Agrarian University - Moscow Timiryazev Agricultural Academy, Moscow State Agroengineering University named after V.P. Goryachkin, Instituto de Investigaciones Agropecuarias

Language: English

Topic: Agricultural and Biological Research

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: gold

Estimated APC paid: $2,790

Funder: National Natural Science Foundation of China

Award: G582997208

OpenAlex ID: W7158747817

FWCI: 2.935

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Cited by: 1

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