Characterization of apple, pineapple, and melon by‐products and their application in cookie formulations as an alternative to enhance the antioxidant capacity

Abstract

This work aimed at determining the physicochemical properties of pineapple, apple, and melon by‐products, as well as evaluating their influence on the antioxidant capacity and phenolic compounds of cookies. Proximate composition, pH, color, water activity, particle size, total phenolic content, antioxidant capacity, identification, and quantification of phenolic acids and flavonoids were performed. The low pH (4.19 ± 0.01–5.48 ± 0.00) and water activity (0.17 ± 0.00–0.19 ± 0.00) indicated that these by‐products are not easily susceptible to deterioration. The by‐products presented light color and yellow tones, which are desirable for their application in cookies. The apple by‐product presented the highest total phenolic content (5.92 ± 1.78 mg GAE/g) and antioxidant capacity. Vanillic acid, gallic acid, sinapic acid, salicylic acid, p‐coumaric acid, catechin, epicatechin, and rutin were quantified in both the by‐products and cookies. Therefore, fruit by‐products are considered a good alternative for use in cookies to improve their antioxidant capacity and phenolic compounds. Practical applications The use of fruit by‐products in the formulation of cookies can contribute to increase antioxidant capacity of these foodstuffs, since the non‐conventional parts of fruits, such as apple endocarp, pineapple central axis, and melon peels present significant contents of phenolic acids and flavonoids. In addition to contributing to the functionality of cookies, this approach suggests an alternative for the use of fruit by‐products, thus avoiding food waste.

Environmentally Friendly Hydrothermal Processing of Melon by-Products for the Recovery of Bioactive Pectic-Oligosaccharides

“…Ash and some minerals were also determined, highlighting the content of potassium and magnesium. In general, the presented data are in range of that found in recent literature for melon peels [ 8 , 15 , 16 , 51 ]. However, the results showed sample variability and reported clear differences in the chemical composition, for instance, in the protein and ash contents (ranges from 3.25 to 19.14% and from 3.67 to 11.13%, respectively).…”

“…Melon by-products have high contents of polysaccharides and minerals, as well as bioactive compounds with antioxidant activity, including phenolic compounds such as flavonoids and phenolic acids, with important applications in several food and pharmaceutical industries [ 14 , 15 , 16 , 17 , 18 ]. One of the main components of the melon peel is pectin [ 19 , 20 ], a complex heteropolysaccharide found in the plant cell walls of many agro-industrial by-products, consisting of a backbone of galacturonic acid (GalA) with alternating ‘smooth’ and ‘hairy’ regions [ 21 , 22 ].…”

Kavun Atıklarının Bisküvi Üretiminde Kullanım Potansiyeli Üzerine Bir Araştırma

“…The found results are in concordance with the study of Toledo et al (2019) who determined lightness (L*), chroma and hue angle value of MPF. Both MSF and MPF addition showed lower redness values than control cookie sample.…”

Optimization of Ingredients for Biscuits Enriched with Rapeseed Press Cake—Changes in Their Antioxidant and Sensory Properties

“…One of the categories of functional additions are components with antioxidative properties, which can reduce the level of oxidative stress in cells. Food by-products are mainly considered rich and cheap sources of valuable compounds for supplementation of confectionery and bakery products [1][2][3][4][5][6][7][8][9][10][11][12][13][14][15]. Recently, the effect of different amounts (5-95%) of agro-industrial by-products such as olive stone powder, okara powder, prickly pear peel, fruit pomaces (rosehip, rowanberry, blackcurrant, elderberry, grape, and blueberry), fruit by-products (pineapple central axis, apple endocarp, melon peels, waste left after goji berry concentrate extraction), cocoa shell, soybean meal and fermented soybean meal, defatted chia flour, and defatted sunflower seed flour on the antioxidant capacity (AC) of biscuits, cookies, and muffins has been analyzed by 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2 -azinobis-(3-ethylbenzo-thiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant Appl.…”

“…Sci. 2021, 11, 1558 2 of 16 potential (FRAP), β-carotene/linoleic acid, phosphomolybdenum complex, oxygen radical absorbance capacity (ORAC), cupric reducing antioxidant capacity (CUPRAC), and Folin-Ciocalteu (F-C) assays [1,3,[5][6][7][8][9][10][11][12][13][14][15]. However, there is little information on the optimization of the dough formulations to maximize functional properties, mainly antioxidant potential of confectionery products enriched with agro-industrial by-products.…”