Agro-Industrial Fruit Byproducts as Health-Promoting Ingredients Used to Supplement Baked Food Products

Abstract

One of the biggest problems faced by food industries is the generation of large amounts of agro-industrial byproducts, such as those derived from fruit processing, as well as the negative effects of their inadequate management. Approximately 1/3 of the food produced worldwide is unused or is otherwise wasted along the chain, which represents a burden on the environment and an inefficiency of the system. Thus, there is growing interest in reintroducing agro-industrial byproducts (both from fruits and other sources) into the processing chain, either by adding them as such or utilizing them as sources of health-promoting bioactive compounds. The present work discusses recent scientific studies on the nutritional and bioactive composition of some agro-industrial byproducts derived from fruit processing, their applications as ingredients to supplement baked foods, and their main biological activities on the consumer’s health. Research shows that agro-industrial fruit byproducts can be incorporated into various baked foods, increasing their fiber content, bioactive profile, and antioxidant capacity, in addition to other positive effects such as reducing their glycemic impact and inducing satiety, all while maintaining good sensory acceptance. Using agro-industrial fruit byproducts as food ingredients avoids discarding them; it can promote some bioactivities and maintain or even improve sensory acceptance. This contributes to incorporating edible material back into the processing chain as part of a circular bioeconomy, which can significantly benefit primary producers, processing industries (particularly smaller ones), and the final consumer.

Effects of Extraction Methods on the Structural Characteristics and Functional Properties of Insoluble Dietary Fiber Extracted from Aronia melanocarpa

“…E-IDF (3.28 ± 0.11 g/g) was significantly higher than AC-IDF and AL-IDF . This may be related to the exposure of E-IDF to more O–H, C–O–C, and other oxygen-containing functional groups in FT-IR . The OHC of all three IDFs in this study was higher than that of apple pomace IDF, but slightly lower compared to that of grapefruit IDF reported by Deng et al The effect of different sources or extraction methods on the physicochemical properties of IDF deserves to be studied in depth.…”

Valorization of Fruit Co-Product Flours for Human Nutrition: Challenges, Applications, and Perspectives

“…As can be seen, products made with flours obtained from fruit peels and seeds, when added to formulations, can improve the quality while maintaining acceptable sensory characteristics; it is necessary to emphasize that the complexity of the fruit co-product matrix can promote different interactions between the components and aspects related to particle size, water retention capacity, gel formation capacity, among others, which can affect to a lesser or greater extent the physicochemical, technological, nutritional, and sensory profiles of the final product, generating different responses [18]. The technological characteristics, for example, can be influenced due to the amount of fibers that are generally present in these types of flours; however, the cost-benefit of this addition in adequate proportions can be positive, since, in relation to the health benefits of the consumer, the presence of this constituent can contribute to a final product of higher quality than its traditional version; however, this evaluation must be performed carefully and respect the characteristics of each product, which requires in-depth studies of these formulations.…”

“…The high biodegradability of this waste, associated with its high moisture content, favors high microbial loads. Moreover, the anaerobic biological degradation of organic matter is considered the third largest anthropogenic source of atmospheric methane emissions, considered one of the main greenhouse gases [16,18], which justifies the widespread interest in the search for more sustainable applications. This problem within the fruit chains has highlighted the urgency of implementing elements that bring about change to strengthen the production chains through practices that contribute to regional socioeconomic development combined with strategies that intensify food and nutritional security measures, which brings to light the need for greater conversion of these fractions into products that, with the use of adequate processing, guarantee quality and safety so that they can be used in human nutrition [14].…”

Impact of Incorporating Two Types of Dried Raspberry Pomace into Gluten-Free Bread on Its Nutritional and Antioxidant Characteristics

“…In order to ensure a closed system and reduce food waste, by-products, such as fruit pomace, from the food industry can be re-used [2]. Food by-products are a rich source of antioxidant compounds and nutrients, including fiber, and can, therefore, be used as alternative ingredients to develop innovative recipes with an increased, positive impact on health [3][4][5][6][7]. Numerous studies indicate the use of functional ingredients obtained from fruit pomaces to improve the nutritional profile of food products [8][9][10][11].…”