State-of-art of valorization of ValICET by-products

A literature review on the by-products included in the ValICET Project such as cherries, dates and artichokes, entitled: "By-products of dates, cherries, plums and artichokes: A source of valuable bioactive compounds". This article was published in Trends in Food Science & Technology (IF: 16.002), an international peer-reviewed journal that publishes reviews on current technology, food science and human nutrition.

The article highlights the valorization of by-products as a potential source of bioactive compounds, which will bring economic and environmental benefits. The antioxidant and antimicrobial activities of these food by-products are highlighted as well as their applicability in active packaging and functional foods for shelf-life extension. Furthermore, this study highlights the importance of assessing the food safety of the by-products to guarantee human health.