Valorization of malaysian tropical fruit seeds: A review of their nutrition, bioactivity, processing and food application

Sani, Anis Nashuha Md; Adzahan, Noranizan Mohd; Ismail‐Fitry, Mohammad Rashedi

doi:10.1016/j.fbio.2022.102156

Cited by 3 publications

(1 citation statement)

References 83 publications

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“…Food waste has recently become a significant problem in Malaysia, a country recognized for its amazing food (Md Sani et al, 2022). The Star (2021) reported that Malaysians create around 38,699 tonnes of solid trash daily, at least 1.17 kg per person.…”

Section: Introductionmentioning

confidence: 99%

Systematic Review on Characterization of Tannase from Agricultural By-Products

Shah,

Mansor,

Manikam

2023

Industria

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Tannin-rich compounds are widely produced as by-products of many agro-industrial processes. Tannase is an attractive hydrolase for the bioconversion of tannin-rich materials into value-added products by accelerating the hydrolysis of ester and depside linkages. It has opened new opportunities in several industrial sectors, such as food, drinks, and medicines. Primary sources of tannase are microorganisms, particularly bacteria. Tannases or tannin acyl hydrolases, are an important group of biotechnologically relevant enzymes in several industrial applications. Microbial tannases are mostly induced extracellular enzymes produced by submerged and solid-state fermentation. Tannins containing low-value agro-industrial wastes are being extensively used in industries. This review provides a more in-depth knowledge of the research related to the biochemical characteristics of the tannase enzyme activity (in terms of molecular weight, the effect of pH, the effect of temperature, the effect of metal ions, inhibitor, and chelator), extraction, and purification methods. Additionally, the potential use of agricultural waste as a substrate for tannase production has also been reviewed, including the utilization of pomegranate peel waste (PmPW), banana peel waste (BPW), or potato peel waste (PtPW).

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Section: Introductionmentioning

confidence: 99%

Systematic Review on Characterization of Tannase from Agricultural By-Products

Shah,

Mansor,

Manikam

2023

Industria

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Evaluation of antioxidant, antimicrobial and bacterial labeling capacities of four plant byproduct carbon dots

Yu,

Zhang,

Mujumdar

et al. 2023

Food Bioscience

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Nutritional Characterization of Whole Mangosteen Pulp with Seeds and Its Application as an Alternate Functional Ingredient in Crackers

Saelee,

Castro-Muñoz,

Panpipat

et al. 2024

Foods

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Mangosteen (Garcinia mangostana L.) fruits are high in nutrients and phytochemical compounds. The use of fresh whole mangosteen fruit pulp, including the seeds (MFS), instead of flour and sugar in crackers not only enhances the functional nutritional and medicinal benefits for consumers but also adds value to the products. The study investigated the nutritional value of MFS and then employed MFS to formulate MFS-based crackers with varying levels of MFS substitution in order to develop crackers enriched with functional ingredients. Proximate compositions, amino acids, sugars, minerals, fatty acids, color, texture, and antiradical properties were analyzed in fresh MFS and MFS-based crackers. The results indicated that MFS can be a source of crude fiber, minerals, amino acids, omega-6, and omega-9 fatty acids. Adding 13%, 18%, and 23% ground MFS to the crackers improved their nutritional value and physical characteristics compared to the control (0% MFS). MFS-based crackers promoted significantly (p < 0.05) higher fiber (4.04 ± 0.00–5.66 ± 0.01%gdw), ash (2.45 ± 0.00–2.74 ± 0.01%gdw), and protein (4.72 ± 0.00–7.72 ± 0.05%gdw) than the control without MFS addition. Carbohydrates (including dietary fiber) and total sugar decreased significantly (p < 0.05) to 57.68 ± 0.00–55.21 ± 0.11%gdw and 2.37 ± 0.00–4.42 ± 0.01%gdw, respectively, in all MFS-based crackers compared to the control basal cracker with added sugar. Moreover, MFS-based crackers contained oleic acid (C18:1, omega-9) at 5.19–5.78%gdw and linoleic acid (C18:2, omega-6) at 0.63–0.77%gdw. Furthermore, the MFS-based crackers had higher levels of minerals (i.e., potassium, phosphorus, sulfur, calcium, and magnesium) and bioactive compounds such as total phenolic acid and total flavonoid, as well as antiradical activity. This study revealed that MFS can be applied as an alternative functional ingredient in the manufacturing of nutritious cracker products, and the findings could potentially be implemented to promote the utilization of mangosteen seed as a sustainable agricultural product and waste-reducing method.

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Valorization of malaysian tropical fruit seeds: A review of their nutrition, bioactivity, processing and food application

Cited by 3 publications

References 83 publications

Systematic Review on Characterization of Tannase from Agricultural By-Products

Systematic Review on Characterization of Tannase from Agricultural By-Products

Evaluation of antioxidant, antimicrobial and bacterial labeling capacities of four plant byproduct carbon dots

Nutritional Characterization of Whole Mangosteen Pulp with Seeds and Its Application as an Alternate Functional Ingredient in Crackers

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