Search
2025-02-25
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 researchers from the Federal University of Santa Catarina, Brazil, and Universitat Politècnica de València, Spain. The study addresses the global issue of food waste, particularly non-consumed fruit parts such as stems, rinds, peels, and seeds, which are often discarded despite being nutrient-rich.

With increasing consumer demand for nutrient-dense foods, the upcycling of fruit by-products into flours offers a sustainable solution. The review explores flours derived from common Brazilian fruit by-products, including jaboticaba, avocado, guava, mango, banana, jackfruit, orange, pineapple, and passion fruit. The study assesses their nutritional and physical-chemical properties, quality, safety, and potential applications in food formulations.

Blending white flour with fruit by-product flour enhances its nutritional value, increasing fiber, protein, and carbohydrate content. However, the study notes that higher substitution levels may affect sensory properties such as color, flavor, and overall acceptability. While current research highlights the nutritional benefits of such mixtures, there is limited investigation into their long-term health impacts. The findings suggest that further research and development could help optimize the use of fruit by-product flours for sustainable and nutritious food production.

Read more

Viewed Articles
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
Feb 25, 2025
Read More
Investigating effects of air-cold plasma jet on enzymatic activity and nutritional quality attributes of Mangosteen (<span style="font-style:italic;"> Garcinia mangostana</span> L.) juice
December 03, 2024 | Innovative Food Science & Emerging Technologies |Researchers from Rajamangala University of Technology Thanyaburi and University of Technology Thanyaburi in Thailand investigated t
2025.01.23
Characterization and differentiation of three rambutan seed oils using metabolomics coupled with chemometric methodology
July 08, 2024 | Food Bioscience |Researchers from Hainan University, China, conducted a comprehensive metabolomic analysis of rambutan seed oil, a potential source of edible vegetable oil with limited
The recycling of tropical fruit peel waste-products applied in feed additive for ruminants: Food manufacturing industries, phytonutrient properties, mechanisms, and future applications
June 07, 2024 | Journal of Agriculture and Food Research |Khon Kaen University in Thailand has conducted a study exploring the potential of utilizing tropical fruit waste, especially fruit peels, as v
2024.07.23
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
Red dragon fruit (<span style="font-style:italic;">Hylocereus polyrhizus</span>), a superfruit rich in betacyanins pigments with antioxidative potential for hepatoprotection: A review
February 08, 2025 | Future Foods |Researchers from UCSI University and Universiti Putra Malaysia (UPM), Malaysia, conducted a review focusing on red dragon fruit (RDF), Hylocereus polyrhizus, an impor
2025.03.27
TOP