Biochemical Characterization of Vegetables Wastes and Development of Functional Bread

Abstract

The present study aimed at evaluating nutritional potential and antioxidant activity of the extracts derived from vegetable wastes such as carrot pomace, onion upper bulbs, and peels from garlic, tomato & potato. Proximate composition, minerals profiling and antioxidants activity as 2,2-diphenyl-1-picrylhydrazyl (DPPH) and trolox equivalent antioxidant capacity (TEAC) were estimated, and phenolics characterization was performed using high performance liquid chromatography (HPLC). Our results suggest that vegetable wastes such as peel and pomace, may be exploited as carriers of proteins, fiber, calcium, potassium, iron and zinc. Phenolics screening demonstrated presence of total hydroxybenzoic, hydroxylcinammic acids and catechin albeit anthocyanins and total flavonols were inadequately present in tomato pomace. Maximum total phenolics contents and DPPH activity were observed in HCl/MeOH extracts of tomato and garlic peels, respectively. Product development data suggest incorporating onion peel’s extracts in wheat flour to not elicit a significant change in bread composition. Likewise, supplementation of onion peel powder (OPP) and extracts @ 6% and 1.5%, respectively improved color and textural properties of supplemented bread. Contextualizing the challenges of food insecurity and food industry waste management, our results confirmed that vegetable wastes, with improved nutritional profile and increased antioxidant potential, may be used for the preparation of value-added food products.

Sensory, textural, physico-chemical and enzymatic characterization of melted cheese with added potato and carrot peels

“…After the first 2 h of drying, the evaporation process has stabilized and this can be attributed to the peridermis ( 42 ) which limits water loss and forms a barrier for the absorption of chemicals ( 43 ). The final moisture content is 4.2%, which is in agreement with studies by Nguyen and Le ( 17 ) who report a final content of 6.86 ± 0.10 a g water/100 g dried carrot sample and by Hashmi et al ( 9 ) who report a final content of 4.2%.…”

“…Drying of potato and carrot peels was done in an oven, manufacturer Electronic April at 50°C ( 9 , 17 ). Every hour the moisture content was checked using a moisture analyzer, manufacturer AnD model ML-50 at 105°C.…”

“…A multitude of studies have shown that vegetable waste is rich in macro- and micro biomolecules. Due to their nutritional value, their use as ingredients in the development of new nutritional recipes is recommended ( 9 ). The recovery of vegetable food waste is an excellent opportunity for savings and sustainability.…”

“…Popular root vegetables like carrots have high levels of the antioxidants carotenoids, anthocyanidins, and saponins ( 9 , 15 , 16 ). By strengthening the immune system, these substances aid in the prevention of major diseases.…”

Valorization Potential of Tomato (Solanum lycopersicum L.) Seed: Nutraceutical Quality, Food Properties, Safety Aspects, and Application as a Health-Promoting Ingredient in Foods

“…However, inclusions higher than 12% were not recommended [69]. The incorporation of tomato peels into gluten-free bread formulation based on corn and chickpea flours increased the maximum dough height, total CO 2 production, and CO 2 retention coefficient compared with unenriched gluten-free dough [72,73].…”