Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods

Abstract

The industrial manufacturing of fruits and vegetables generates approximately 50% by-product waste, causing a negative environmental impact and significant expenses. Nevertheless, fruit and vegetable by-products (FVB) are rich nutrients and extranutritional compounds that contribute to bowel health, weight management, lower blood cholesterol levels and improved control of glycemic and insulin responses. Due to the positive influence of FVB fibers and bioactive compounds during the digestion of glycemic carbohydrates, such as starch, baked goods are ideal food systems to accommodate FVB, since most of them have a high glycemic index. Therefore, this is an area of recent interest with critical environmental, economic and health implications worldwide. However, the utilization of FVB in baked goods leads to the loss of acceptability, in many cases caused by a lack of understanding of the physical structure and composition of FVB and their effects on food quality. The objective of this review is to provide a mechanistic understanding of the impact of the physical structure and composition of FVB on common baked goods and their influence on the nutritional and physical quality of the resulting product. This review will support the use of FVB as ideal ingredients while improving the added value of waste streams.

Apple Pomace as a Functional and Healthy Ingredient in Food Products: A Review

“…However, the addition of apple pomace is reported to cause a decline in certain quality parameters of food products. Therefore, the addition level of pomace as a functional ingredient is relatively low [17], and these amounts should be carefully monitored.…”

“…Various bakery products including bread, cakes and cookies have been consumed by humans for hundreds of years and are widely accepted [17]. The application of apple pomace in bakery foods is considered to improve the dietary fiber content and health benefits [27,28].…”

“…Efforts have been made to apply apple pomace as a supplement of dietary fiber in bread making over the last few decades [17,27,31,32]. A study by Masoodi and Chauhan examined the application of 2%, 5%, 8% and 11% apple pomace in wheat bread making [27].…”

“…Similarly, in recent years, various applications of apple pomace have been considered in order to raise its recovery rate. Currently, apple pomace is used as a functional ingredient in food products due to its high nutrient content [17]. Most of the previous reviews on utilization of apple pomace have been focused on the recovery of functional bioactive compounds from apple pomace and applications of these compounds in various nutraceutical products.…”

Ensuring the future of functional foods

“…Over the past few years there has been an increase in research into functionalised bakery products using a variety of approaches to improve the nutritional quality of these products. This is being achieved by encapsulation techniques for sensitive bioactive compounds or by substitution strategies to replace wheat flour with a range of fruit or vegetable by‐products that are rich in nutrients and extra nutritional compounds that can contribute to overall health status (Gómez & Martinez, ). Encapsulation techniques involve coating the compound of interest with a range of materials usually comprised of lipids, carbohydrates, biopolymers or proteins.…”