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.
