An Upcycling Approach from Fruit Processing By-Products: Flour for Use in Food Products

Foods, Journal Year: 2025, Volume and Issue: 14(2), P. 153 - 153

Published: Jan. 7, 2025

The growing global population has led to increased food consumption and a significant amount of waste, including the non-consumed parts fruits (e.g., stems, rinds, peels, seeds). Despite their nutrient richness, these by-products are often discarded. With rising interest in nutrient-dense foods for health benefits, fruit have potential as nutritious ingredients. Upcycling, which repurposes waste materials, is one solution. White flour, common products like bread pasta, good functional properties but poor nutritional value. This can be enhanced by blending white flour with by-product flours, creating functional, nutrient-rich mixtures. review explores using flours from Brazilian jaboticaba, avocado, guava, mango, banana, jackfruit, orange, pineapple, passion fruit) nutritional, physical-chemical properties, quality safety, applications. Partially replacing wheat improves its value, increasing fiber, protein, carbohydrates present it. However, higher substitution levels alter color flavor, impacting sensory appeal acceptability. While studies showed formulation, there limited research on long-term impacts.

Language: Английский

---

Nutritional and functional aspects of European cereal-based fermented foods and beverages

Food Research International, Journal Year: 2025, Volume and Issue: 209, P. 116221 - 116221

Published: March 14, 2025

Language: Английский

---

The conversion of glucosamine to deoxyfructosazine and its impact on bread quality

Food Chemistry X, Journal Year: 2025, Volume and Issue: 27, P. 102432 - 102432

Published: April 1, 2025

Bread serves as a crucial medium for developing functional foods. Functional bread enriched with glucosamine (GlcN) can be dietary supplement to support joint health. This study investigated the retention of GlcN in and formation deoxyfructopyrazine (DOF) under various formulations. samples containing sugar alcohols demonstrated highest retention, accounting 69.7 %-71.0 % added GlcN, exhibited greatest production DOF. The moisture distribution dough acetal reaction sugars DOF within system led these outcomes. Additionally, additives displayed darker browner color than control sample alone. Furthermore, 34 distinct flavor substances were identified across all samples. provides valuable insight food utilizing especially baked

Language: Английский

---

Impact of Functional Supplement Based on Cornelian Cherry (Cornus mas L.) Juice in Sourdough Bread Making: Evaluation of Nutritional and Quality Aspects

Applied Sciences, Journal Year: 2025, Volume and Issue: 15(8), P. 4283 - 4283

Published: April 13, 2025

The production of functional bread has been great interest lately to the Food Industry. Regarding this, enrichment with natural raw materials rich in phenolic antioxidants, such as fruits, become a new trend. Likewise, aim current study was evaluate novel supplements based on freeze-dried Cornelian cherry juice, both unfermented and fermented by probiotic L. plantarum ATCC 14917, sourdough production. outcome showed that supplement led elevated nutritional features terms its total content (99.5 mg GAE/100 g) antioxidant activity (213 TE/100 g for ABTS 4.7 μmol TE/g DPPH), well reduction phytic acid (93.3%) compared all other samples. In addition, same sample contained higher amounts lactic (2.91 g/Kg bread) acetic (1.23 g/Kg), formic (0.11 n-valeric (0.12 g/Kg) caproic (0.05 acids samples, leading preservation time (13 days) regarding rope mold spoilage. All breads exhibited sensorial characteristics, proving did not affect quality. This is very interesting since powdered have recently endorsed industry enabling technological improvements.

Language: Английский

---

From waste to value: traditional to innovative approaches for agricultural and food waste valorization

Journal of Material Cycles and Waste Management, Journal Year: 2025, Volume and Issue: unknown

Published: May 12, 2025

Language: Английский

---

Bael (Aegle marmelos) fruit-based effervescent tablet formulations: Impact on physicochemical properties, bioactive compounds, and sensory attributes

Heliyon, Journal Year: 2024, Volume and Issue: 10(23), P. e40544 - e40544

Published: Nov. 21, 2024

Language: Английский

---

Phytochemical and Functional Properties of Fruit and Vegetable Processing By-Products

Applied Sciences, Journal Year: 2024, Volume and Issue: 14(20), P. 9172 - 9172

Published: Oct. 10, 2024

Processing sustainability and the concept of zero waste discharge are great interest for many industries. Every year, fruit vegetable processing industries generate huge amounts by-products, which often intended animal feed or discarded as waste, posing a problem to both environmental economic points view. However, minimize burden, valorization these residues received increased interest. In fact, by-products an excellent source valuable compounds, such proteins, dietary fibers, lipids, minerals, vitamins, phenolic acids, flavonoids, anthocyanins, carotenoids, pigments, can be recovered reused, creating new business prospects from circular economy perspective. Understanding chemical characteristics materials is key concern their identification most appropriate use. this study, phytochemical functional properties (peel pomace) were investigated. Samples different plants (i.e., apple, black orange carrot, cucumber, kumquat, mango, parsnip, peach, plum) analyzed using analytical methods characterized Fourier Transform Mid-Infrared spectroscopy (FT-MIR). The results highlighted high nutritional composition in terms protein, fiber, ash, well bioactive antioxidant profiles. These make suitable natural ingredients development high-added-value products food, cosmetic, pharmaceutical

Language: Английский

---

Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse

Antioxidants, Journal Year: 2024, Volume and Issue: 13(11), P. 1278 - 1278

Published: Oct. 23, 2024

Mango, a tropical fruit celebrated for its delightful fragrance and high nutritional value, generates significant waste during processing, with approximately 35-60% of the being discarded. However, this contains valuable components, such as fibre, carotenoids, polyphenols, other bioactive compounds. In an effort to repurpose mango peel, study dehydrated it create peel powder (MPP), which was then incorporated into sourdough bread produce functional breads enhanced value. Semolina replaced MPP at levels 5% (MPP-5) 10% (MPP-10) (

Language: Английский

---

Small-Sized Tomato Pomace: Source of Bioactive Compounds and Ingredient for Sustainable Production of Functional Bread

Foods, Journal Year: 2024, Volume and Issue: 13(21), P. 3492 - 3492

Published: Oct. 31, 2024

Tomato processing generates a by-product known as tomato pomace (TP), which contains chemically diverse valuable components such lycopene, phenols, dietary fibre, proteins, and oil. The aim of this study was to characterize bioactive compounds in small-sized from cherry date tomatoes evaluate the effects addition 10 20% (

Language: Английский

---