Food Processing Residue Analysis and its Functional Components as Related to Human Health: Recent Developments (original) (raw)
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2020
The project of Sant’Anna School, in line with the Italian legislation on limiting waste and promoting the redistribution of surpluses and unused goods, aimed to study the potential healthy value of residues obtained from the transformation of fruit and vegetable products that represent a cost, as they must be handled, stored and disposed according to stringent actual regulations. Two “model” species (potato and apple) were considered to test the possibility of using industrial processing waste for food applications. The extracts, obtained with “green” methods from potato and apple peels, were evaluated as natural antioxidants in the preparation of minimally processed fresh-cut apple. Results suggest the possibility to use these novel byproduct extracts as valuable alternative treatments to traditional chemical additives employed for minimally processed apples.
Preprints, 2023
Fruits are commonly used, fresh or processed, to prepare different industrial products with superior nutritional and health-promoting properties. Currently, the demand for processed fruit products has motivated the rapid growth of the fruit processing industries, persuading them to produce an enormous amount of by-products with less utilization. Furthermore, people's shifting dietary habits and lack of awareness of nutritional properties result in an avoidable load of fruit byproducts. The knowledge of the value of by-products urges exploration with proper documentation, emphasizing the health benefits of some such products. Hence, this review is prepared by carefully analyzing the recent literature on industrial applications of fruit by-products and their nutritional and health-promoting properties. The use of fruit by-products in food industries for various purposes has been reported in the past and has been reviewed and described here. Fruit by-products are a good source of nutrients and bioactive components, including polyphenols, dietary fibers, and vitamins, implying that they could have an important role for novel, value-added functional food properties. Furthermore, fruit by-products are used as the substrate for the production of organic acids, essential oils, enzymes, fuel, biodegradable packaging materials, and preservatives.
Journal of Chemistry, 2015
Seven residues from tropical fruit (acerola, cashew apple, guava, mango, papaya, pineapple, and sapota) processing were prospected for physicochemical parameters (pH, total soluble solids, water activity, reducing sugar, acidity, protein, moisture, ash, and lipids), functional compounds (total phenolic content, anthocyanins, ascorbic acid, and free radical scavenging activity—DPPH), fatty acid profile, and mineral content. Prospection of these industrial residues aimed its use as potential sources for food supplementation. Acerola residue was found to be a valuable source of anthocyanins, phenolics, and vitamin C; cashew apple residue could be a source of unsaturated fatty acids; pineapple and papaya residues could be used, respectively, as manganese and phosphorous source.
Fruit By-Product Processing and Bioactive Compounds
Journal of Food Quality
Total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant potential (FRAP), and diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity of avocado peel, avocado seeds, kiwi fruit, orange peel, pineapple peel, and pomegranate skin by-products during processing (i.e., dried, blanched, freezed, and fresh) were determined. It was hypothesized that fruit by-products would add a significant value to the food products. Heat treatments resulted in increasing TPC and TFC and reducing power of fruit by-products with avocado peels TFC of 136.9 and 63.1 mg/100 g of dried and blanched treatments, respectively, compared to 14.4 mg/100 g of fresh and 20.6 mg/100 g of freezed treatments. Orange peels TFC increased from 54.4 mg/100 g of fresh to 194.4 and 380.0 mg/100 g for blanched and dried treatments, respectively. Fresh treatments had the lowest DPPH (%) (IC50), indicating a significant effect of blanching and drying on fruit by-product antioxidant activi...
Sift Desk Journals, 2018
Presently, there is growing interest to use agricultural wastes as by-products for further exploitation as food additives or supplements. The waste product which is typically thrown into the environment has been revealed to exhibit certain nutritional and pharmacological properties. Some functional compounds have been reported to exert significant nutritional and pharmacological properties such as antioxidant, anticancer, antidiabetic, antimicrobial, etc. Based on recent literature, many reports or studies focused on the utilization and pharmacological effects of some selected agro-industrial by-products. This trend could provide the theoretical basis for further rational development and utilization of the waste for the therapeutic and health purposes. Keywords: fruits by-products, fruits waste, nutritional value, pharmacological properties
International journal of agriculture, environment and bioresearch, 2019
Fresh and processed fruits represent a large segment in the nutritional and functional food sector and are highly popular among the health-conscious consumers. And the food processing operations are striving to meet that increasing demand for nutritious food products. Consequently, the fast-growing fruit processing businesses across the world have been generating great quantities of waste by-products including peels, pomace, husk, pods, stems and seeds which are usually discarded as waste. Although such fruit waste by-products are rich in nutrients and some functional ingredients, the inappropriate utilization and disposal is creating huge environmental problems. Hence, effective utilization of these by-products is essential. At present small amounts of certain fruit wastes are used as fertilizer or animal feed. However, a better economical and scientific approach to benefit from such waste by-products is to use them as sources of functional and nutritional ingredients. Moreover, the notion of resource optimization from the processing wastes could be a practical step towards achieving sustainable food production systems. This review focuses on the various scientific aspects and potential approaches for the utilization of fruit processing waste by-products, with special reference to fruit peels, in the food and nutraceutical applications.
Fruits By-Products – A Source of Valuable Active Principles. A Short Review
Frontiers in Bioengineering and Biotechnology, 2020
The growing demand for more sustainable, alternative processes leading to production of plant-derived preparations imposes the use of plants waste generated mainly by agri-food and pharmaceutical industries. These mostly unexploited but large quantities of plants waste also increase the interest in developing alternative approaches for sustainable production of therapeutic molecules. In order to reduce the amount of plant waste by further processing, different novel extraction techniques can be applied. Fruits and their industrial by-products are rich sources of different classes of compounds with therapeutic properties. The processed fruits waste can be reused and lead to novel pharmaceuticals, food supplements or functional foods. This review intends to briefly summarize recent aspects regarding the production of different active compounds from fruit by-products, and their therapeutic properties. The potential use of fruits by-products in different industries will be also discussed.
Plant Food Residues as a Source of Nutraceuticals and Functional Foods
Foods, 2016
This chapter describes the use of different plant and vegetable food residues as nutraceuticals and functional foods. Different nutraceuticals are mentioned and explained. Their uses are well addressed along with their disease management and their action as nutraceutical delivery vehicles.