Effects of Fermentation Process on the Antioxidant Capacity of Fruit Byproducts

Ezgi Erskine, Gulay Ozkan, Baiyi Lu, Esra Capanoglu*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

7 Citations (Scopus)


A substantial amount of fruit byproducts is lost annually due to lack of valorization applications at industrial scale, resulting in loss of valuable nutrients as well as immense economic consequences. Studies conducted clearly show that if appropriate and dependable methods are applied, there is the potential to acquire various components that are currently being obtained through synthetic manufacturing from fruit byproducts mostly regarded as waste and utilize them in not only the food industry, but pharmaceutical and cosmetic industries as well. This review aims to provide a concise summary of the recent studies regarding the fermentation of fruit byproducts and how their antioxidant activity is affected during this process.

Original languageEnglish
Pages (from-to)4543-4553
Number of pages11
JournalACS Omega
Issue number5
Publication statusPublished - 7 Feb 2023

Bibliographical note

Publisher Copyright:
© 2023 The Authors. Published by American Chemical Society.


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