Fruit Processing Byproducts as a Source of Natural Antifungal Compounds

Abstract

Nowadays, there has been an increasing concern of consumers on foods free or with lower levels of synthetic chemical preservatives, because they could be toxic for humans and the environment. Concomitantly, consumers have also demanded foods with long shelf-life and fruit producers and processors must deal with the perishable character of its products and the large percentage of byproducts, such as peels, seeds, and unused flesh that are generated by different steps of the industrial process. It has been reported that the wasted byproducts present high contents of antifungal compounds, providing a potential alternative to protect foods or feeds from fungal contamination. The aim of this chapter is to highlight the importance of the integral exploitation of the fruit byproducts, analyzing the current state of the situation. Additionally, the chapter reviews the most recent investigations on bioactive compounds with antifungal properties extracted from fruit residuals and their possible utilization as antimicrobials not only for the food but also for the cosmetic and pharmaceutical industries.