Guava (Psidium guajava L.) seed: A low-volume, high-value byproduct for human health and the food industry

Evaluation of the Amazonian fruit Ambelania acida: Chemical and nutritional studies

“…Comparing the results of the analyses of the edible pulp and the seeds of A. acida fruits, the latter have higher protein, lipid, carbohydrate, and total fiber contents, as well as high energy values that can make them potential alternatives for commercial use, as seen in other studies (Kumar et al, 2022). A flour made from the fiber-rich portions of the fruits can be incorporated into bread and cakes as a strategy to increase their fiber contents but also to reduce waste (Quiles et al, 2018).…”

Morphological and Biochemical Modification of Guava Processing Industrial Bio-mass by Dielectric Barrier Discharge Atmospheric Plasma Treatment and Effect on Yield of Bio-materials

“…It shows that increase in carotenoid content is observed in plasma treated GPP oil than untreated which is due to the structural disintegration caused by DBDA discharge thus enables increased release of carotenoid content in extracted oil. The DPPH scavenging activity of UT-GPP and PT-GPP oil was noted as 61.04 ± 2.18 % and 64.83 ± 1.15 % indicates that the extracted oil is rich in antioxidant compounds such as carotenoids and phenols which acts as peroxyl radical scavenger that react directly with DPPH and suggests that it improves the oxidative stability of the extracted oil against peroxidation of lipid molecules thus bring out bene ts as therapeutic and nutraceuticals properties (Liu et al, 2018) (Kumar et al, 2022). The superior antioxidant activity from guava described by Chen at al., (2015) and Jamieson et al, (2021) has been found to have therapeutic potential with anticancer properties.…”

Inhibitory Effect of Guava Leaf Polyphenols on Advanced Glycation End Products of Frozen Chicken Meatballs (−18 °C) and Its Mechanism Analysis

“…Guava ( Psidium guajava L.) is a member of the Myrtaceae family and is favored for its distinct flavor, nutritional components, and medicinal value [ 12 ]. The production of guava reached up to 55.85 million tons in 2019 worldwide [ 13 ]. In industry, the fruit has been used to produce juice, preserved fruit, jam [ 13 ], and so on because of its abundant nutritional and functional constituents (such as minerals, vitamin C, polyphenols, dietary fiber, carotenoids, etc.)…”

“…The production of guava reached up to 55.85 million tons in 2019 worldwide [ 13 ]. In industry, the fruit has been used to produce juice, preserved fruit, jam [ 13 ], and so on because of its abundant nutritional and functional constituents (such as minerals, vitamin C, polyphenols, dietary fiber, carotenoids, etc.) [ 14 , 15 ], which lead to an amount of industry residues including peels, seeds, and leaves [ 16 ].…”

“…[ 14 , 15 ], which lead to an amount of industry residues including peels, seeds, and leaves [ 16 ]. About 80 kg of residue is produced after one ton of guava is processed [ 13 ]. Among these residues, guava leaves are richer in polyphenol content than guava fruit, they are low-cost, and have a good ability to scavenge free radicals [ 17 ].…”