Reutilization of berry by-products for green food additives: a comprehensive review and future perspectives
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.
Authors
- Anton Igorevich Chudetsky (ORCID: https://orcid.org/0000-0003-4804-7759)
- Y Wang
- Jiaxin Wang (ORCID: https://orcid.org/0000-0001-7033-7854)
- Chi Shu (ORCID: https://orcid.org/0009-0003-0763-3812)
- Li B
- Fa-Lin Sun
- X S Li
- Hui Tan
- Nuo Wang
- Bo‐Wen Hu
- Rodrigo Quintana
- Jin‐Long Tian
- Xiao‐Lin Yu (ORCID: https://orcid.org/0009-0008-2202-6881)
- Hao-Yu Xue
- Xu Si
- Si-Yi Li
- Bao-Ru Yang
- Sergey S Makarov
- Ying Zhou
Institutions
- Shenyang Agricultural University (CN)
- University of Turku (FI)
- National Agricultural Research Institute (PG)
- Moscow State Agroengineering University named after V.P. Goryachkin (RU)
Publication Details
- Journal
- npj Science of Food
- Published
- 2026-04-30
- DOI
- https://doi.org/10.1038/s41538-026-00859-8
- Primary Topic
- Food Chemistry and Fat Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- National Natural Science Foundation of China