Brazilian (North and Northeast) Fruit By‐Products

Silva, Larissa Morais Ribeiro da; Sousa, Paulo Henrique Machado de; Sabino, Luiz Bruno de Sousa; Prado, Giovana Matias do; Torres, Lucicléia Barros Vasconcelos; Maia, Geraldo Arraes; Figueiredo, Raimundo Wilane de; Ricardo, Nágila Maria Pontes Silva

doi:10.1002/9781119534167.ch5

Cited by 9 publications

(10 citation statements)

References 91 publications

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Section: B R a Zilian Fru It By-produc Tsmentioning

confidence: 99%

“…The fruit industrialization sector represents basically juices, nectars, jams, dry fruit, and frozen pulps. 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.…”

Section: Brazilian Fruit By‐productsmentioning

confidence: 99%

“…Thus, the drying operation is a well‐known alternative to obtain dry products with long shelf‐life. It enables product diversification, storage for long periods without refrigeration, significant reduction in loss in harvest periods, and decrease in treatment costs of resulting waste (Da Silva, et al., 2020).…”

Section: Drying As a Preservation Technique For Fruit By‐productsmentioning

confidence: 99%

“…Despite being an old and common food preservation technique, dehydration and its mechanisms, besides its effects on food, are not well‐known. Evaporation of water from food at high temperatures, for example, involves complex chemical, physical, and biological modifications, which may occur simultaneously and make it difficult to predict its effect on food (Da Silva, et al., 2020). However, not all companies that invest in this line of functional flour processing acknowledge the importance of evaluating its effect on physical, chemical, and biological characteristics of the final product (Figure 2).…”

Section: Drying As a Preservation Technique For Fruit By‐productsmentioning

confidence: 99%

“…The use of fruit by-products has been valued by several researchers due to the discovery of their nutritional, bioactive, and antioxidant characteristics; therefore, several applications can be given to them (Coman et al 2019;Da Silva, et al, 2020;Majerska et al, 2019). Fruit by-products, such as peels, seeds, and bagasse, usually contain more bioactive compounds (flavonoids, carotenoids, anthocyanins, and polyphenolic compounds) than edible portions, are sources of macromolecules, such as proteins, lipids, and fibers (Aguedo et al, 2012;Blanco Canalis et al, 2019;Chielle et al, 2016;Ejiofor et al, 2018;de Oliveira Pineli et al, 2015), and have antioxidant and antimicrobial properties (Can-Cauich et al, 2017;Guil-Gerrero et al, 2016;Santos & Aquino Santana, 2019;Singh et al, 2020).…”

Section: Introductionmentioning

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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Section: B R a Zilian Fru It By-produc Tsmentioning

confidence: 99%