Search
2025-02-25
Tropical fruit-derived starch: An innovative strategy for high-value nutritional processing of agricultural solid waste

October 08, 2024 | Food Frontiers |

A review exploring the potential of tropical fruit-derived starch as a sustainable and valuable resource was conducted by researchers from Northwest A&F University, China. Tropical fruits are widely consumed globally due to their unique flavors and health benefits. However, significant waste is generated from inferior fruits discarded during market sorting and by-products from transportation, storage, and processing. With growing emphasis on environmental sustainability and resource conservation, repurposing this waste has gained significant attention.

The review provides an overview of the extraction methods, chemical composition, structural characteristics, physical and chemical properties, and physiological benefits of starch derived from tropical fruits. The study also discusses modification techniques and potential industrial applications. Compared to traditional starch, tropical fruit-derived starch possesses unique structural and functional properties, making it suitable as a supplement or replacement in the food industry.

The starch retains some of the fruits’ original nutrients and functional compounds, offering health benefits and appealing to health-conscious consumers. Despite most research being in the laboratory stage and limited large-scale applications, the study highlights the potential for future development and commercialization. With shifting consumer preferences toward healthy and sustainable products, tropical fruit-derived starch could play a significant role in future food processing and industrial applications.

Read more

Viewed Articles
Tropical fruit-derived starch: An innovative strategy for high-value nutritional processing of agricultural solid waste
October 08, 2024 | Food Frontiers |A review exploring the potential of tropical fruit-derived starch as a sustainable and valuable resource was conducted by researchers from Northwest A&F University,
Feb 25, 2025
Read More
An upcycling approach from fruit processing by-products: Flour for use in food products
January 07, 2025 | Foods | A review on the potential use of fruit by-products as functional ingredients to improve the nutritional quality of commonly consumed food products was conducted by researche
2025.02.25
Durian (<span style="font-style:italic;">Durio zibethinus</span> L.): Nutritional composition, pharmacological implications, value-added products, and omics-based investigations
March 29, 2024 | Horticulturae |Chulalongkorn University in Thailand conducted a study on the durian (Durio zibethinus L.), a tropical fruit celebrated in Southeast Asia for its distinctive flavor and
Exploiting tropical fruit processing coproducts as circular resources to promote the growth and maintain the culturability and functionality of probiotic lactobacilli
July 05, 2024 | Food Microbiology | A study by the Federal University of Paraíba and the Federal Institute of Sertão de Pernambuco in Brazil examined the use of acerola, cashew, and guava fruit proces
2024.11.04
Nutritional potency of <span style="font-style:italic;"> Mangifera indica</span> L. (Mango): Focus on mango as antioxidant
March 20, 2024 | Current Functional Foods |Researchers from Symbiosis International in India and the University of Pittsburgh School of Medicine in the USA conducted a review to investigate the therap
2025.01.23
Nutritional composition, phytochemical profile, and health benefits of <span style="font-style:italic;"> Hylocereus Undatus</span> (pitaya): A comprehensive review
October 14, 2024 | eFood|The study, conducted by researchers from Marwadi University (India), Government College University Faisalabad (Pakistan), and the Ethiopian Institute of Agricultural Research
2024.11.27
TOP