Integration of Agroindustrial Co-Products as Functional Food Ingredients: Cactus Pear (O puntia ficus indica ) Flour and Pineapple (A nanas comosus ) Peel Flour as Fiber Source in Cooked Sausages Inoculated with Lactic Acid Bacteria

Abstract

Fruit peels are agroindustrial co-products that can be employed as a source of dietary fiber and bioactive compounds with an effect on the physicochemical and structural characteristics of cooked meat products. The potential of these fruit peels as a functional ingredient in cooked meat products was evaluated. Yield, moisture, expressible moisture, oxidative rancidity and textural profile analysis, besides electron scanning microscopy, were determined in cooked sausages inoculated with thermotolerant lactic acid bacteria. Cactus pear peen flour increased the moisture in the sausages, but in inoculated sausages, lower expressible moisture was observed, resulting in harder but less cohesive and less resilient structure. Cactus pear peel flour decreased the oxidative rancidity during storage. Microstructure analysis showed that the production of exopolysaccharides by the employed strain could explain the differences in the texture results. The use of fruit peels as a source of bioactive compounds (fiber, antioxidants and prebiotic) enhanced the development of thermotolerant lactic acid bacteria in cooked sausages during storage.

Food uses of pineapple waste and by‐products: a review

“…Díaz‐Vela et al . () investigated if fibre and antioxidant elements, as bioactive compounds in pineapple peels have the potential to increase the growing of thermotolerant beneficial bacteria. In detail, cooked meat sausage inoculated with thermotolerant lactic acid bacteria was enriched by the flour of pineapple peel in order to promote the development of an alternative and functional cooked meat product.…”

Probiotication of cooked sausages employing agroindustrial coproducts as prebiotic co‐encapsulant in ionotropic alginate–pectin gels

“…In cooked sausages, Diaz‐Vela et al . () reported a decrease in oxidative rancidity of cooked sausages when employing cactus pear peel as functional fibre when thermotolerant lactic acid bacteria were inoculated.…”

“…Here, the thermotolerant capacity of the employed strains allows them to withstand the encapsulation process and thermal treatment to survive and become the dominant flora in inoculated cooked sausages. Cactus pear peel flour has been used as functional ingredient with prebiotic potential in cooked meat products (Diaz-Vela et al, 2015).…”

“…In cactus pear peel, antioxidants such as total phenolics, tannin and flavonoid contents have a higher antioxidant capacity (Cardador-Mart ınez et al, 2011). In cooked sausages, Diaz-Vela et al (2015) reported a decrease in oxidative rancidity of cooked sausages when employing cactus pear peel as functional fibre when thermotolerant lactic acid bacteria were inoculated.…”

Quality enhancement of chicken sausage by semi‐refined carrageenan

“…Microstructure of chicken sausage samples was examined using scanning electron microscopy (SEM) as described by Díaz-Vela, Totosaus, and Pérez-Chabela (2015). Sausage sample of 3-mm diameter was cut and dissolved with 0.1 mol/L of phosphate buffer with an addition of 3% glutaraldehyde at 7.0 pH.…”