About this Research Topic
This Research Topic explores the often-overlooked potential of unripe fruits as valuable sources of phytochemicals, antioxidants, genetic resources, microbiome impact, and macromolecules. Unripe fruits are an essential component of global agriculture. However, many of these fruits are discarded in the early stages of agricultural production (green state), resulting in environmental waste and economic losses. Recent studies have shown that unripe fruits are rich in bioactive compounds, including polyphenols, fiber, and starch. More recently, microbiota from unripe fruits has been consumed, which can be used to improve human health. This topic provides an overview of these underutilized resources' nutritional and economic value and makes the case for their inclusion in the food and pharmaceutical industries. By recycling agricultural waste and maximizing the use of unripe fruit, we can increase profitability while reducing environmental impact. This collection is intended to inform researchers, industry professionals, and policymakers about innovative, under-researched topics and strategies for sustainable agriculture and food production.
Due to their cultivation characteristics, many fruit crops are wasted in their green state. These fruit crops have unique properties that give them added value if they are used correctly. Fruits in their green state contain macromolecules of interest for their use, such as nutrients (starch, fiber, proteins, vitamins, minerals, and others), bioactive compounds (antioxidants, terpenes, polyphenols), genetic resources, and generally unexplored microbiota impact on many health-promoting properties. The microbiota in unripe fruits and the relationship between the potential benefits to the plant and human health is a new concept.
Unripe fruits, such as plantain, mangoes, tomatoes, and avocados, are vital to the food system, yet a significant portion is discarded during production, leading to environmental pollution and economic losses. Recent research highlights their nutritional and economic potential and argues for their integration into the food industry. This Research Topic aims to fill the knowledge gap by providing insights into innovative uses of unripe fruit, and aims to promote practices that maximize resource utilization while supporting environmental protection and sustainable food production.
We invite contributions on the following specific themes:
- The high nutritional value of unripe fruits and their isolated bioactive compounds, including antioxidants, phytochemicals, antioxidants, fiber, starch, genetic resources, and effects on the microbiome and other macromolecules.
- Innovative strategies for using unripe fruits in food production and processing to isolate bioactive metabolites, reduce agricultural waste and increase profitability.
- Sustainable agricultural practices employing unripe fruits to mitigate environmental impact and reduce waste.
- Novel methods of extraction and analysis of bioactive compounds and macromolecules.
- Research into the health benefits of unripe fruits and industrial applications that can benefit consumers and the food and pharmaceutical industries.
This Research Topic will provide a platform for showcasing novel research that bridges the gap in knowledge concerning the biochemical treasures within unripe fruits and their practical applications in enhancing public health and environmental sustainability.
Due to their cultivation characteristics, many fruit crops are wasted in their green state. These fruit crops have unique properties that give them added value if they are used correctly. Fruits in their green state contain macromolecules of interest for their use, such as nutrients (starch, fiber, proteins, vitamins, minerals, and others), bioactive compounds (antioxidants, terpenes, polyphenols), genetic resources, and generally unexplored microbiota impact on many health-promoting properties. The microbiota in unripe fruits and the relationship between the potential benefits to the plant and human health is a new concept.
Unripe fruits, such as plantain, mangoes, tomatoes, and avocados, are vital to the food system, yet a significant portion is discarded during production, leading to environmental pollution and economic losses. Recent research highlights their nutritional and economic potential and argues for their integration into the food industry. This Research Topic aims to fill the knowledge gap by providing insights into innovative uses of unripe fruit, and aims to promote practices that maximize resource utilization while supporting environmental protection and sustainable food production.
We invite contributions on the following specific themes:
- The high nutritional value of unripe fruits and their isolated bioactive compounds, including antioxidants, phytochemicals, antioxidants, fiber, starch, genetic resources, and effects on the microbiome and other macromolecules.
- Innovative strategies for using unripe fruits in food production and processing to isolate bioactive metabolites, reduce agricultural waste and increase profitability.
- Sustainable agricultural practices employing unripe fruits to mitigate environmental impact and reduce waste.
- Novel methods of extraction and analysis of bioactive compounds and macromolecules.
- Research into the health benefits of unripe fruits and industrial applications that can benefit consumers and the food and pharmaceutical industries.
This Research Topic will provide a platform for showcasing novel research that bridges the gap in knowledge concerning the biochemical treasures within unripe fruits and their practical applications in enhancing public health and environmental sustainability.
Keywords: unripe fruits, phytochemicals, macromolecules, genetic resources, microbiome, added value, by-products
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
