Development of functional chicken patties with incorporation of mango peel powder as fat replacer

Chappalwar, Anita; Pathak, Vikas; Goswami, Meena; Verma, Arun Kumar

doi:10.1108/nfs-07-2019-0230

Cited by 12 publications

(7 citation statements)

References 30 publications

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“…Waste generated from tropical fruits can be minimized by the development of value-added products . Chappalwar et al developed functional chicken patties with the incorporation of mango peel powder as a fat replacer. Then, they evaluated the product for its physicochemical properties and sensory attributes.…”

Section: Bioactive Compounds From Fruit Juice Processing Wastesmentioning

confidence: 99%

Fruit Juice Industry Wastes as a Source of Bioactives

Kandemir

Piskin

Xiao

et al. 2022

J. Agric. Food Chem.

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Food processing sustainability, as well as waste minimization, are key concerns for the modern food industry. A significant amount of waste is generated by the fruit juice industry each year. In addition to the economic losses caused by the removal of these wastes, its impact on the environment is undeniable. Therefore, researchers have focused on recovering the bioactive components from fruit juice processing, in which a great number of phytochemicals still exist in the agro-industrial wastes, to help minimize the waste burden as well as provide new sources of bioactive compounds, which are believed to be protective agents against certain diseases such as cardiovascular diseases, cancer, and diabetes. Although these wastes contain non-negligible amounts of bioactive compounds, information on the utilization of these byproducts in functional ingredient/food production and their impact on the sensory quality of food products is still scarce. In this regard, this review summarizes the most recent literature on bioactive compounds present in the wastes of apple, citrus fruits, berries, stoned fruits, melons, and tropical fruit juices, together with their extraction techniques and valorization approaches. Besides, on the one hand, examples of different current food applications with the use of these wastes are provided. On the other hand, the challenges with respect to economic, sensory, and safety issues are also discussed.

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Section: Bioactive Compounds From Fruit Juice Processing Wastesmentioning

confidence: 99%

Fruit Juice Industry Wastes as a Source of Bioactives

Kandemir

Piskin

Xiao

et al. 2022

J. Agric. Food Chem.

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“…Another interesting alternative to animal fat in meat products production is the use of mango peel powder (Chappalwar et al ., 2020). This fat replacer was added to chicken patties and lead to increased moisture and ash content as well as reduced cholesterol content.…”

Section: Reduction In Animal Fat By Using Substitutes Of Plant Sourcesmentioning

confidence: 99%

Strategies to improve the nutritional value of meat products: incorporation of bioactive compounds, reduction or elimination of harmful components and alternative technologies

Karwowska

Stadnik

Stasiak

et al. 2021

Int J of Food Sci Tech

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Meat is an excellent source of protein with a good balance of amino acids. It is also rich in several minerals, vitamins and bioactive compounds, which play important roles in metabolism and are easily assimilated from meat compared with other foods. The nutritional value of meat is one of the factors that influence consumer acceptance. However, it can be significantly reduced during processing. Moreover, some operations, such as curing, smoking or fermentation, used for processing can lead to the formation of harmful components in meat, and hence, nutritionists associate high consumption of processed meat with an increased risk of several diseases such as cardiovascular disorders and cancers. This review deals with the distinctive aspects of the technological strategies that can be used to improve the nutritional value of meat products, including the incorporation of bioactive components, reduction or elimination of harmful components (e.g. nitrite/nitrate, fat) and alternative technologies (ultrasound).

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“…As a direct consequence, products made from meat are now incorporating plenty of valuable bioactive components ( Rashwan et al, 2020 ). Incorporating ingredients sourced from other natural sources that have been shown to enhance physiological functions of the body, such as increased immunity and anti-aging, qualifies a food product as a functional food ( Chappalwar et al, 2020 ; Elkhalifa et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Incorporating dietary fiber from fruit and vegetable waste in meat products: a systematic approach for sustainable meat processing and improving the functional, nutritional and health attributes

Haque

Ahmad

Azad

et al. 2023

PeerJ

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Background Every year, the food business produces a sizeable amount of waste, including the portions of fruits and vegetables that are inedible, and those that have reached a stage where they are no longer suitable for human consumption. These by-products comprise of components such as natural antioxidants (polyphenols, carotenoid etc.), dietary fiber, and other trace elements, which can provide functionality to food. Due to changing lifestyles, there is an increased demand for ready-to-eat products like sausages, salami, and meat patties. In this line, meat products like buffalo meat sausages and patties are also gaining the interest of consumers because of their rich taste. Meat, however, has a high percentage of fat and is totally deprived of dietary fiber, which poses severe health problems like cardiovascular (CV) and gastrointestinal diseases. The health-conscious consumer is becoming increasingly aware of the importance of balancing flavor and nutrition. Therefore, to overcome this problem, several fruit and vegetable wastes from their respective industries can be successfully incorporated into meat products that provide dietary fiber and play the role of natural antioxidants; this will slow down lipid oxidation and increase the shelf-life of meat products. Methodology Extensive literature searches have been performed using various scientific search engines. We collected relevant and informative data from subject-specific and recent literature on sustainable food processing of wasted food products. We also looked into the various applications of waste fruit and vegetable products, including cereals, when they are incorporated into meat and meat products. All relevant searches meeting the criteria were included in this review, and exclusion criteria were also set. Results The pomace and peels of fruits like grapes, pomegranates, cauliflower, sweet lime, and other citrus are some of the most commonly used fruit and vegetable by-products. These vegetable by-products help inhibit oxidation (of both lipids and proteins) and the growth of pathogenic and spoilage bacteria, all without altering the consumer’s acceptability of the product on a sensory level. When included in meat products, these by-products have the potential to improve the overall product quality and lengthen its shelf-life under certain circumstances. Conclusion Cost-effective and easily accessible by-products from the fruit and vegetable processing industries can be used in meat products to enhance their quality features (physicochemical, microbial, sensory, and textural aspects) and health benefits. Additionally, this will provides environmental food sustainability by lowering waste disposal and improving the food’s functional efficacy.

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Development of functional chicken patties with incorporation of mango peel powder as fat replacer

Cited by 12 publications

References 30 publications

Fruit Juice Industry Wastes as a Source of Bioactives

Fruit Juice Industry Wastes as a Source of Bioactives

Strategies to improve the nutritional value of meat products: incorporation of bioactive compounds, reduction or elimination of harmful components and alternative technologies

Incorporating dietary fiber from fruit and vegetable waste in meat products: a systematic approach for sustainable meat processing and improving the functional, nutritional and health attributes

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