A2 Refereed review article in a scientific journal
Reutilization of berry by-products for green food additives: a comprehensive review and future perspectives
Authors: Xue, Hao-Yu; Yu, Xiao-Lin; Sun, Fa-Lin; Wang, Nuo; Li, Xiu-Jun; Hu, Bo-Wen; Li, Si-Yi; Wang, Jia-Xin; Shu, Chi; Si, Xu; Wang, Yue-Hua; Tan, Hui; Zhou, Ying; Yang, Bao-Ru; Makarov, Sergey S.; Chudetsky, Anton I.; Quintana, Rodrigo; Li, Bin; Tian, Jin-Long
Publisher: Springer Nature
Publication year: 2026
Journal: npj Science of Food
eISSN: 2396-8370
DOI: https://doi.org/10.1038/s41538-026-00859-8
Publication's open availability at the time of reporting: Open Access
Publication channel's open availability : Open Access publication channel
Web address : https://doi.org/10.1038/s41538-026-00859-8
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.
Funding information in the publication:
This work was supported by the National Natural Science Foundation of China (32572634), Key Research and Development Project of Liaoning Province—People’s Livelihood Technology Category (2024021041-JH2/1025) and China–Chile Belt and Road Joint Laboratory on Blueberry (2024021198-JH2/1021).
