Chemical Composition, Physicochemical and Technological Properties of Selected Fruit Peels as a Potential Food Source

Dias, Paula; Sajiwanie, J.W.A.; Rathnayaka, R.M.U.S.K.

doi:10.1080/15538362.2020.1717402

Cited by 37 publications

(30 citation statements)

References 25 publications

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“…According to the ANOVA (Table 02), the values were significantly different for model (quadratic) and model terms (AC, BC). The values ranged from 77.12% to 82.26% (Table 01, Figure 04), higher than the L* value of pineapple peel 60.69% (Dias et al, 2020c).…”

Section: Physiochemical Properties Of Composite Powder Combinationsmentioning

confidence: 82%

“…Fat content ranged from 2.10% to 3.20% in the mixtures. This is a very low value than fat contents of orange peel (16.20%), but higher than the fat content of pineapple (0.99%) and passion fruit peels (0.47%) (Dias et al, 2020c). The contour plot (Figure 02) showed orange peel largely contributed to the fat content.…”

Section: Proximate Composition Of Composite Powder Combinationsmentioning

confidence: 86%

“…Ash content: Ash content ranged from 5.19% to 5.92% (Figure 03). The values did not largely deviate from ash contents of orange (4.92%), pineapple (4.56%), and passion fruit peels (6.32%), individually (Dias et al, 2020c). The counter plot showed orange peel was highly responsible for the ash content (Figure 03).…”

Section: Proximate Composition Of Composite Powder Combinationsmentioning

confidence: 88%

“…According to the results, fibre content ranges from 20.23 to 27.68% (Table 01) in different mixtures. When tested individually, fibre contents of orange, passion fruit and pineapple peel powders were 20.14%, 32.85% and 11.66%, respectively (Dias et al, 2020c). The contour plot showed orange peel had the highest contribution for increasing fibre content (Figure 01).…”

Section: Proximate Composition Of Composite Powder Combinationsmentioning

confidence: 99%

“…Among them, fruit peels are the major waste type (Dias et al, 2020b). They are rich in nutritional and functional properties (Dias et al, 2020c;Gheribi et al, 2019;Lasano et al, 2019), hence, have a possibility to add values and recycle within the food industry. Numerous researches evaluate the potentials of add value to the fruit peels (Ali et al, 2019;de Faria Arquelau et al, 2019;Hanani et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Optimization of Composite Fruit Peel Powder as a Texture Modifier for Fat Free Set Yoghurt: A Mixture Design Approach

et al. 2021

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Purpose: Fruit waste (FW) is a leading food waste type generates globally. Industrial management of such FW is a great challenge. Since those wastes are rich in nutrients, phytochemicals, and other functional compounds, they can be reused by value addition. In the present study, composite fruit peel powder was formulated and optimised from the FW collected from leading fruit processing industries in Sri Lanka. This powder was utilized as a texture modifier in fat free yoghurt to minimise the whey off. Research Method:The experiment was carried out using an optimal mixture design of response surface methodology (Design Expert, 8.0.3.1 trial version) for sixteen composite samples. The independent variables were passion fruit peel (FFPP) (60.00-70.00 g/100 g), pineapple peel (PPP) (20.00-30.00 g/100 g), and orange peel (OPP) (10.00-20.00 g/100 g) powders. The dependent variables were proximate composition (fibre, fat, and ash contents), physiochemical (colour values), and technological (bulk density, swelling capacity, oil holding capacity, water holding capacity) properties.Findings: Results of the ANOVA test showed that the model and model terms significantly affect (P≤0.05) all the parameters except bulk density and oil holding capacity. The contour plots showed that the orange peel largely contributes to the fibre, fat, ash contents and redness (a*) while passion fruit peels highly contribute to the lightness (L*) and water holding capacity. PFPP (60%), OPP (20%) and PPP (20%) were selected as optimum blend due to high fibre content, water holding capacity, and lightness along with less fat content.

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Section: Physiochemical Properties Of Composite Powder Combinationsmentioning

confidence: 82%

Section: Proximate Composition Of Composite Powder Combinationsmentioning

confidence: 86%

Section: Proximate Composition Of Composite Powder Combinationsmentioning

confidence: 88%

Section: Proximate Composition Of Composite Powder Combinationsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Optimization of Composite Fruit Peel Powder as a Texture Modifier for Fat Free Set Yoghurt: A Mixture Design Approach

et al. 2021

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Valorization of tropical fruit‐processing wastes and byproducts for biofuel production

Gebre,

Gebremariam,

Keneni

et al. 2023

Biofuels Bioprod Bioref

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Global energy demand is expanding due to an increasing population and the use of energy‐intensive technologies. Fossil‐based energy and transportation sectors have been blamed for greenhouse gas emissions and price fluctuations. Biofuel production has been suggested as a possible solution to this problem, despite the cost of production and difficulties with the availability of feedstocks, and the food versus energy debate, which is still a challenging issue. For many decades, researchers have been investigating how to valorize low‐cost and non‐edible biomass resources, including fruit‐processing waste and its byproducts, to produce various biofuels using innovative, cost‐effective, and green technologies to overcome these challenges. However, exhaustive studies and comprehensive and structured knowledge related to the biofuel production potential of fruit waste and byproducts are lacking because most of the research that has been done so far was specific to a single fruit, location, and method. As a result, this review paper emphasizes the evaluation of the physicochemical compositions of the wastes and byproducts derived from tropical fruit production and processing to determine their suitability in the production of different biofuels via various valorization techniques. The results of the review showed that fruit waste is a potential alternative raw material for producing different biofuels, like biodiesel, biogas, biohydrogen, and fuel pellets.

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Drying kinetics and mathematical modeling of seeds of two mango varieties at different temperatures and with different pretreatments

Gebre,

Keneni,

Gebremariam

et al. 2024

Biofuels Bioprod Bioref

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Increasing global waste generation is not only a threat but also an opportunity to address energy insecurity and pollution using green valorization techniques. However, this requires pretreatment of waste and byproducts and optimization of drying to obtain high‐quality biofuels. Hence, this study aims to analyze the performance of currently used drying models, the influence of different drying temperatures, drying time, and seed pretreatment on the drying kinetics of two varieties of mango seed. Accordingly, whole seeds and crushed seeds were exposed to five drying temperatures (313–353 K) in a heating furnace. Weight loss was recorded systematically, converted into moisture ratio, and then fitted to four semitheoretical mathematical models, namely: (i) Lewis, (ii) Henderson and Pabis, (iii) Page, and (iv) Avhad and Marchetti models. The fitness of these models was compared using statistical parameters, such as R2, X2, root mean square error (RMSE), mean bias error (MBE), and mean absolute error (MAE). The results showed that seed pretreatment and increasing the drying temperature led to an increase in the rate of moisture evaporation and reduced the time required for drying. Among all models, the Avhad and Marchetti model provided higher R2 values of 0.9994 and 0.9991 for local and hybrid mango at 313 K, and 0.9977, and 0.9970 for local and hybrid crushed mango seeds at 353 K and 313 K, respectively; hence, it showed the best performance. The activation energy (Ea) showed a slight differences for both varieties of mango seed and among pretreatments in all mathematical models. The mean Ea values for local and hybrid mango seeds were 41.18 kJ mol−1 and 46.21 kJ mol−1, respectively. For whole and crushed local and hybrid mango varieties, the mean Ea values were 31.37 kJ mol−1, 40.80 kJ mol−1, 50.99 kJ mol−1, and 51.61 kJ mol−1. The likely reason for this variation might be differences in variety, chemical composition, growing conditions, and cellular structure of the seed varieties.

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Chemical Composition, Physicochemical and Technological Properties of Selected Fruit Peels as a Potential Food Source

Cited by 37 publications

References 25 publications

Optimization of Composite Fruit Peel Powder as a Texture Modifier for Fat Free Set Yoghurt: A Mixture Design Approach

Optimization of Composite Fruit Peel Powder as a Texture Modifier for Fat Free Set Yoghurt: A Mixture Design Approach

Valorization of tropical fruit‐processing wastes and byproducts for biofuel production

Drying kinetics and mathematical modeling of seeds of two mango varieties at different temperatures and with different pretreatments

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