Application of therapeutic nutrition for controlling gout: An overview

Abstract

Adding such ingredients in food items increases their nutritional value, texture, and other sensory properties. Although fruits and vegetables waste have a great potential, there are still some concerns such as variability of raw materials, processing intensification and acceptability by the consumers. For their successful implementation into the market, it is crucial to set proper regulatory frameworks and to secure food safety. This review also shows evidence that interdisciplinary approaches are crucial to improve the valorization of agricultural waste specifically fruits and vegetables. Converting these fumes into high performance functional materials aids in the environmental cause of strengthening the development of healthy and green food systems.