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

npj Science of Food 2026 Open access

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Authors: Hao-Yu Xue, Xiao‐Lin Yu, Fa-Lin Sun, Nuo Wang, X S Li, Bo‐Wen Hu, Si-Yi Li, Jiaxin Wang, Chi Shu, Xu Si, Y Wang, Hui Tan
+7 more Ying Zhou, Bao-Ru Yang, Sergey S Makarov, Anton Igorevich Chudetsky, Rodrigo Quintana, Li B, Jin‐Long Tian
DOI: 10.1038/s41538-026-00859-8
Cited by: 1
References: 88

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.

Fields of Study & Subjects

Food Chemistry and Fat Analysis Microencapsulation and Drying Processes Protein Hydrolysis and Bioactive Peptides

Publication details

Journal / source
npj Science of Food
Publisher
Springer Science and Business Media LLC
Volume
10
Issue
1
Publication date
30 April 2026
Language
EN