Fruit Waste–Derived Bioactive Volatiles: Extraction, Encapsulation Technologies, and Controlled Release for Natural Food Preservation

Yusuf Chowdhury

doi:10.1016/j.fbp.2026.06.005

Fruit Waste–Derived Bioactive Volatiles: Extraction, Encapsulation Technologies, and Controlled Release for Natural Food Preservation

2026-06-10

0

PRE

AI

Y

Yusuf Chowdhury

M

Md. Abu Rayhan

M

Mohima Akther Any

L

Liza Akter

M

Md. Hassan Bin Nabi

A

Abid Hassan Arnab

T

Tamanna Rahman

W

Wahidu Zzaman *

DOI：10.1016/j.fbp.2026.06.005

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• Fruit waste is a rich source of bioactive volatile compounds. • Green extraction methods improve recovery of volatile bioactives. • Encapsulation enhances stability and controlled release of volatiles. • Fruit waste volatiles enable sustainable clean-label food preservation.

Fruit Waste–Derived Bioactive Volatiles: Extraction, Encapsulation Technologies, and Controlled Release for Natural Food Preservation

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