Agroindustrial Coproducts as Sources of Novel Functional Ingredients

Pérez-Chabela, M. Lourdes; Hernández-Alcántara, Annel M.

doi:10.1016/b978-0-12-811447-6.00008-4

Cited by 9 publications

(6 citation statements)

References 114 publications

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“…Most of the work done to enhance fiber content in chicken nuggets was performed by adding fruit and vegetable flour or waste by-products. However, these natural sources of dietary fiber were IJFS October 2022 Volume 11 pages 354-373 7: Effects of type and level of added dietary fiber on the pH value of chicken nuggets found to affect final product sensory attributes (Ibrahim, 2018;Pérez-Chabela & Hernández-Alcántara, 2018). To the best of our knowledge, the fibers used in this study were not tested before in chicken nuggets' production.…”

Section: Formulation Of Chicken Nuggetsmentioning

confidence: 96%

Development of High-Fiber, Low Fat Chicken Nuggets

Alrawashdeh

Abu-Alruz

2022

IJFS

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Dietary fiber intake is significantly below the recommended daily allowances worldwide, making fortification of foods with dietary fiber a vital strategy. Simultaneously, there is a trend towards increased consumption of processed meat products containing substantial amounts of fat, making processed meat products an excellent vehicle to deliver fiber. In this study, the effects of adding four types of dietary fiber (Resistant Starch (RS), Polydextrose (POD), Fructooligosaccharides (FOS) and Galactooligosaccharides (GOS)) to chicken nuggets were investigated. Fibers were added at three levels (5, 10 and 15%) to replace 33.33, 66.66, and 100%, respectively, of the chicken skin. The difference between the removed quantity of chicken skin and added fiber was compensated with water. Chicken nuggets were evaluated by measuring color, texture, proximate composition, yield and consumers’ acceptability. Results indicated that replacement of the chicken skin entirely with dietary fiber is possible without negatively affecting the final product quality.

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Section: Formulation Of Chicken Nuggetsmentioning

confidence: 96%

Development of High-Fiber, Low Fat Chicken Nuggets

Alrawashdeh

Abu-Alruz

2022

IJFS

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“…Flavanones have a saturated heterocyclic ring, like flavanols, but with a ketone group in C4 and no hydroxyl group in C3. These flavonoids constitute a minority group in food, despite the fact they appear at high concentrations in citrus and tomatoes, and in certain aromatic plants [ 27 , 36 ]. The main aglycones are eriodictyol found in lemons, hesperedin in oranges, and naringenin in grapefruit [ 36 ].…”

Section: Structure Classification and Biosynthesis Of Polyphenolmentioning

confidence: 99%

Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case Study

Câmara

Albuquerque

Aguiar

et al. 2020

Foods

131

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Experimental studies have provided convincing evidence that food bioactive compounds (FBCs) have a positive biological impact on human health, exerting protective effects against non-communicable diseases (NCD) including cancer and cardiovascular (CVDs), metabolic, and neurodegenerative disorders (NDDs). These benefits have been associated with the presence of secondary metabolites, namely polyphenols, glucosinolates, carotenoids, terpenoids, alkaloids, saponins, vitamins, and fibres, among others, derived from their antioxidant, antiatherogenic, anti-inflammatory, antimicrobial, antithrombotic, cardioprotective, and vasodilator properties. Polyphenols as one of the most abundant classes of bioactive compounds present in plant-based foods emerge as a promising approach for the development of efficacious preventive agents against NCDs with reduced side effects. The aim of this review is to present comprehensive and deep insights into the potential of polyphenols, from their chemical structure classification and biosynthesis to preventive effects on NCDs, namely cancer, CVDs, and NDDS. The challenge of polyphenols bioavailability and bioaccessibility will be explored in addition to useful industrial and environmental applications. Advanced and emerging extraction techniques will be highlighted and the high-resolution analytical techniques used for FBCs characterization, identification, and quantification will be considered.

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“…As a consequence of the growth of industries and increase in fruit production, large amounts of peels, seeds, and bagasse are generated (Figure 1) (Da Silva, et al., 2020). Because these materials have excellent nutritional, bioactive, and antioxidant composition (Coman et al., 2019; Pérez‐Chabela & Hernández‐Alcántara, 2018), they can be used efficiently and add value to other products, rather than being discarded or used as fertilizer. However, according to Domínguez et al (2014), some by‐products can neither be used as fertilizers nor as animal feed due to the concentration of polyphenols, which give a bitter taste and may be toxic at high ratios.…”

Section: Brazilian Fruit By‐productsmentioning

confidence: 99%

“…These compounds have been associated with functional properties of flour made from by‐products. According to Pérez‐Chabela and Hernández‐Alcántara (2018), soluble dietary fiber may constitute 15%–50% of total fiber, depending on the analytic method and the chemical composition of fruit. Soluble fibers are mainly responsible for high capacity of water retention.…”

Section: Functional Properties Of Flour Made From By‐products Applied To Bakery Productsmentioning

confidence: 99%

“…Soluble fibers are mainly responsible for high capacity of water retention. Hemicellulose, constituted by arabinose and xylose, and pectin have high water‐holding capacity and are found on plant cell walls (Holloway et al., 1980; Pérez‐Chabela & Hernández‐Alcántara, 2018). Studies found by this review showed that fruit by‐products have higher WAC than oil absorption capacity, usually when soluble fiber is at high concentrations.…”

Section: Functional Properties Of Flour Made From By‐products Applied To Bakery Productsmentioning

confidence: 99%

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Flour made from fruit by‐products: Characteristics, processing conditions, and applications

Larrosa

Otero

2021

J Food Process Preserv

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The disposal of fruit and vegetable by-products has drawn the attention of several sectors worldwide, not only due to the concern over environmental impacts but also due to high ratios of nutrients and bioactive compounds that are found in these nonedible parts. These by-products still have great technological potential, because they can be processed and transformed in cosmetics, pharmaceuticals, food, and other products and biomaterial with high added value. The most common form of incorporating them into food is flour. Drying operations enable waste to keep higher concentration of nutrients, less susceptibility to be attacked by microorganisms (due to low humidity), lower storage volumes, and longer shelf-life. The process of transforming residue into flours can be carried out by different equipment whose goal is to remove moisture. Afterwards, dry products pass through mills to reduce particle size. Then, standardization of granule size is recommended. In the conversion steps, processing conditions are particularly important because they should not cause any loss of nutrients, bioactive compounds, and antioxidant activity to the final product.In view of the need to control production steps, this review aimed at compiling information on the theme found in the literature and at highlighting existing gaps to show the scientific community the importance of studying the factors that affect the quality of dehydrated final products. Practical applicationsThe disposal of fruit by-products attracts the attention of several segments, not only due to the concern with environmental impacts worldwide but also due to the high levels of nutrients and bioactive compounds that are still present in these inedible parts that are not properly used. This review provides nutritional and technological information on fruit residues and their potential for application in food. The most common way of inserting these products in food matrices is through flour, but this process is not just about removing moisture from the product, several factors need to be studied and controlled aiming at the minimum of nutritional and technological losses, reduction of antinutritional factors that may be present in the residues, reduced development of microorganisms, and enzymatic activity, and for these reasons, this review was constructed, to bring the main scientific findings in the literature that reports studies on these subjects to the scientific community. Papaya seed Carica papaya L. Oven drying at 45°C Devi and Khanam (2019) Havai and Calimosa Tray drying at 45°C for 4 days Santos et al. (2014) C. papaya L. Spouted-bed drying 40°C-100°C with 9.24, 9.75, 10.50, and 11.76 m/s of flow air, for 0.5, 1.21, 2.25, 3.29, and 4.0 hr Chielle et al. (2016) C. papaya L. Convective air-drying at 40°C-100°C, air velocity (1-3 m/s) Chielle et al. (2016) Papaya peel Havai and Calimosa Tray drying at 45°C for 4 days Santos et al. (2014) C. papaya Oven drying at 60°C for 48 hr Morais et al. (2017) Freeze drying for 24 hr C. papaya L. Formosa Oven drying at 70°C...

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Agroindustrial Coproducts as Sources of Novel Functional Ingredients

Cited by 9 publications

References 114 publications

Development of High-Fiber, Low Fat Chicken Nuggets

Development of High-Fiber, Low Fat Chicken Nuggets

Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case Study

Flour made from fruit by‐products: Characteristics, processing conditions, and applications

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