Quality and antioxidant potential of byproducts from refining of fruit pulp

Abstract

The potential use of byproducts from fruit processing has been evaluated in order to propose new uses as well as reducing costs and environmental impact. Most of the studies are focused on byproducts from primary transformation. However, byproducts from secondary transformation can reserve similar reuse opportunities. The aim of this study was to characterize chemical composition and antioxidant capacity that remained on byproducts from fruit processing at the pulp refinement stage. The byproducts from pulp refining were evaluated in cashew, cocoa, cupuassu, genipap, papaya, passion fruit seed, plum, soursop (pulp and seeds), strawberry, tamarind (pulp and seeds), umbu and yellow mombin fruits. Water activity, acidity, pH, soluble solids, sugars, starch, pectins, ascorbic acid, carotenoids and polyphenols, and the antioxidant activity were analyzed. The byproducts from the refinement of soursop related to the fibrous pulp showed the highest soluble solids and pectic compounds content, while the seeds byproducts constituted a source of starch. The byproducts from the refining of pulp from yellow mombin and papaya were sources of carotenoids. The highest starch and polyphenols contents, as well as antioxidant activities peak on the refining of byproducts of tamarind. The byproducts studied maintained chemical compounds and bioactive components that hold potential reuse.

Fruit Seeds as Sources of Bioactive Compounds: Sustainable Production of High Value-Added Ingredients from By-Products within Circular Economy

“…In the same line of research, Dorta et al [40] assessed the effects of EtOH, water, and acetone as solvents and different temperatures on the extraction of antioxidants from mango peel and seeds. Table 1 contains some studies [15,28,41,42,43,44,45,46,47,48,49,50,51,52,53,54,55,56,57,58,59,60,61,62,63,64,65,66,67,68,69] regarding the extraction of bioactive compounds from fruit seeds and the bioactivity already studied. It is clear that new studies regarding fruit seeds should be focused on the optimization of extraction conditions and on the extraction techniques so that new value-added extracts can be potentially used as ingredients by pharmaceutical and food sectors.…”

Sour Beer with Lacticaseibacillus paracasei subsp. paracasei F19: Feasibility and Influence of Supplementation with Spondias mombin L. Juice and/or By-Product

“…Regarding S. mombin by-product phenolic compounds, Amariz et al [ 31 ] found a high polyphenols content (above 500 mg EAG.100 g −1 ) and antioxidant activity. Although there is a need for further studies regarding the profile of these phenolic compounds and a possible microbial activity in the S. mombin pulp and by-product, the fermentability assay of the present study showed that the presence of these ingredients in brewer’s wort represents limitations for the L. paracasei F19 fermentation and growth.…”

Sources of Carotenoids in Amazonian Fruits

“…Amariz et al [64] addressed the total carotenoids content in by-products of fruit processing at the pulp refining stage. Among the fruits involved their research, it is worth highlighting the Amazonian fruits, taperebá and cupuaçu, which had a total carotenoid content of 7.000 ± 4 µg 100 g −1 and 620 ± 0.7 µg 100 g −1 , respectively [64].…”