Relationship between Physicochemical, Techno-Functional and Health-Promoting Properties of Fiber-Rich Fruit and Vegetable By-Products and Their Enhancement by Emerging Technologies

Abstract

The preparation and processing of fruits and vegetables produce high amounts of underutilized fractions, such as pomace and peel, which present a risk to the environment but constitute a valuable source of dietary fiber (DF) and bioactive compounds. The utilization of these fiber-rich products as functional food ingredients demands the application of treatments to improve their techno-functional properties, such as oil and water binding, and health-related properties, such as fermentability, adsorption, and retardation capacities of glucose, cholesterol, and bile acids. The enhancement of health-promoting properties is strongly connected with certain structural and techno-functional characteristics, such as the soluble DF content, presence of hydrophobic groups, and viscosity. Novel physical, environmentally friendly technologies, such as ultrasound (US), high-pressure processing (HPP), extrusion, and microwave, have been found to have higher potential than chemical and comminution techniques in causing desirable structural alterations of the DF network that lead to the improvement of techno-functionality and health promotion. The application of enzymes was related to higher soluble DF content, which might be associated with improved DF properties. Combined physical and enzymatic treatments can aid solubilization and modifications, but their benefit needs to be evaluated for each DF source and the desired outcome.

Application of Taro (Colocasia esculenta) Mucilage as a Promising Antimicrobial Agent to Extend the Shelf Life of Fresh-Cut Brinjals (Eggplants)

“…The dried powder was stored in an airtight glass container. The yield of mucilage was calculated using Equation (1).…”

“…Edible coating gel solutions were prepared according to a method described by Moreira et al [28]. Different aqueous solutions of TM (1,2,3,4,5,6, and 7% w/v) were prepared (Table 1) in deionized water with continuous stirring using a magnetic stirrer for 30 min at 70 • C. After cooling the solutions at room temperature (28 • C), the solutions were centrifuged at 6000 rpm for 15 min to obtain a clear solution. The smallest particle-sized solutions were used for further application.…”

“…Fresh fruits and vegetables are rich in beneficial health-promoting nutrients and are consumed and produced in abundance worldwide. However, these foods are highly sen-Gels 2023, 9, 904 2 of 16 sitive to environmental factors including temperature, microorganisms, humidity, and oxygen [1,2]. Therefore, the storability of fruits and vegetables at ambient temperature has been a significant challenge for researchers.…”