Table 3.

Enzymatic treatments on fruit, vegetable and cereal byproducts for the recovery of main bioactive components.

Byproducts	Enymatic Treatment	Functional Components	References
Grape skin and seeds	Pectinase, cellulase and tannase	Proanthocyanidins	[69]
Grape seeds	Cellulases and pectinases	Polyphenols	[70]
Grape pomace	Tannase Cellulase	Gallic and syringic acids p-coumaric acid and malvidin-3-O-glucoside	[71]
Citrus residues	Pectinase, cellulase, tannase and β-glucosidase	Phenolic	[72]
Bergamot peel	Pectinase 62L, pectinase 690L and cellulase CO13 from Aspergillus sp. and Trichoderma sp.	Pectic oligosaccharides, glycosylated and deglycosylated flavonoids	[73]
Lime peel	Laminex C2K from Penicillium funiculosum	Pectin	[74]
Leaves of cauliflower	Viscozyme L and rapidase	Phenolic compounds and kaempferol-glucosides	[75]
Tomato residues	Cellulase and pectinase	Lycopene	[68]
Apple pomace, passion fruit peels	Celluclast 1.5L	Pectin	[76,77]
Fruits, vegetables and grains from cafeteria	Amyloglucosidase and carbohydrase	Ethanol	[78]
Rice bran	Protease type II from Aspergillus oryzae and α-amylase type XII-A from Bacillus licheniformis	γ-oryzanol, α-tocopherol and other phenolics	[79]
Rice bran and husk	Cellulase	γ-oryzanol and vanillic acid	[80]
Brewer’s grain and wheat bran	Ultraflo L	Ferulic acid, p-coumaric acid, cellulose and arabinoxylan	[81]
Brewery-spent Grain	Carbohydrases and peptidase	Carbohydrate- and protein-derived fractions	[82]
Wheat and rye bran	Amylase, glucoamylase and xylanase	Ethanol	[83]