Agro-Industrial Fruit Byproducts as Health-Promoting Ingredients Used to Supplement Baked Food Products

B. Shain Zuñiga-Martínez, J. Abraham Domínguez-Avila*, R. Maribel Robles-Sánchez, Jesus Fernando Ayala-Zavala, Mónica A. Villegas-Ochoa, Gustavo A. González-Aguilar

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

Abstract

One of the biggest problems faced by food industries is the generation of large amounts of agro-industrial byproducts, such as those derived from fruit processing, as well as the negative effects of their inadequate management. Approximately 1/3 of the food produced worldwide is unused or is otherwise wasted along the chain, which represents a burden on the environment and an inefficiency of the system. Thus, there is growing interest in reintroducing agro-industrial byproducts (both from fruits and other sources) into the processing chain, either by adding them as such or utilizing them as sources of health-promoting bioactive compounds. The present work discusses recent scientific studies on the nutritional and bioactive composition of some agro-industrial byproducts derived from fruit processing, their applications as ingredients to supplement baked foods, and their main biological activities on the consumer’s health. Research shows that agro-industrial fruit byproducts can be incorporated into various baked foods, increasing their fiber content, bioactive profile, and antioxidant capacity, in addition to other positive effects such as reducing their glycemic impact and inducing satiety, all while maintaining good sensory acceptance. Using agro-industrial fruit byproducts as food ingredients avoids discarding them; it can promote some bioactivities and maintain or even improve sensory acceptance. This contributes to incorporating edible material back into the processing chain as part of a circular bioeconomy, which can significantly benefit primary producers, processing industries (particularly smaller ones), and the final consumer.

Original languageEnglish
Article number3181
JournalFoods
Volume11
Issue number20
DOIs
StatePublished - Oct 2022
Externally publishedYes

Bibliographical note

Funding Information:
This work was supported by CONACYT, through project “De los subproductos alimenticios de vegetales a nuevos productos de valor agregado, el papel de la tecnología en la bioeconomía” (320351).

Publisher Copyright:
© 2022 by the authors.

Keywords

  • agroindustrial waste
  • bioactive
  • compounds
  • fruit processing
  • glycemic index
  • natural additives
  • pomace
  • sensory acceptance

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