| Autor: |
Rasool IFU; Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan., Aziz A; Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan., Khalid W; Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan., Koraqi H; Faculty of Food Science and Biotechnology, UBT-Higher Education Institution, St. Rexhep Krasniqi No. 56, 10000 Pristina, Kosovo., Siddiqui SA; Campus Straubing for Biotechnology and Sustainability, Technical University of Munich, Essigberg 3, 94315 Straubing, Germany.; German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing Str. 7, 49610 D-Quakenbrück, Germany., Al-Farga A; Department of Biochemistry, College of Sciences, University of Jeddah, Jeddah 21577, Saudi Arabia., Lai WF; Department of Urology, Zhejiang Provincial People's Hospital, Affiliated People's Hospital, Hangzhou Medical College, Hangzhou 310003, China.; Department of Food Science and Nutrition, Hong Kong Polytechnic University, Hong Kong, China., Ali A; Department of Epidemiology and Health Statistics, Xiangya School of Public Health, Central South University, Changsha 410017, China. |
| Abstrakt: |
The current review was carried out on the industrial application of fig by-products and their role against chronic disorders. Fig is basically belonging to fruit and is botanically called Ficus carica . There are different parts of fig, including the leaves, fruits, seeds and latex. The fig parts are a rich source of bioactive compounds and phytochemicals including antioxidants, phenolic compounds, polyunsaturated fatty acids, phytosterols and vitamins. These different parts of fig are used in different food industries such as the bakery, dairy and beverage industries. Fig by-products are used in extract or powder form to value the addition of different food products for the purpose of improving the nutritional value and enhancing the stability. Fig by-products are additive-based products which contain high phytochemicals fatty acids, polyphenols and antioxidants. Due to the high bioactive compounds, these products performed a vital role against various diseases including cancer, diabetes, constipation, cardiovascular disease (CVD) and the gastrointestinal tract (GIT). Concussively, fig-based food products may be important for human beings and produce healthy food. |
