Flour from 'fruits and vegetables' waste with addition of a South‐American pepper (Capsicum baccatum) proposed as food ingredient

Abstract

Summary The objective of this work was to evaluate the physicochemical properties of previously characterised flours obtained by milling the solid waste from the manufacture of an isotonic drink produced with various fruits and vegetables (FVR) to which powdered pepper fruits (PF) were added. Aqueous extracts were also prepared and encapsulated for protecting their functional compounds and improving their solubility. The encapsulation yields of the spray‐drying processes were 90% and 64% for PF and FVR‐PF, respectively. The addition of PF to FVR improved antioxidant capacity, stability and appearance, providing reddish colour. FT‐IR spectra reflected the addition of PF by changes in the absorbances at wave numbers typical of carotenoids, acylglycerols, chlorophylls and those related to antioxidant capacity. The encapsulated extracts could be applied when solubility is needed in hydrophilic media. The obtained flours with PF addition are suitably cheap, stable functional food ingredients for industrial uses, such as breading or seasoning ingredients.

Plant Waste in the Production of New Materials in Brazil: A Scientometric Analysis from 19912021

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Optimization of chemical extraction of phenolic compounds from fruits and vegetable residue by UPLC-MSE

“…Thus, the valorization of the residues and byproducts of the food industry is a global challenge that reflects both the need to take better advantage of the nutritional potential of these products and the problem of reducing the environmental and economic impact they generate. [6,7] Phenolic compounds (PC) are secondary metabolites of fruits and vegetables and are important determinants of the sensory and nutritional quality of both in natura and added products. [8] This group of phytochemicals, which is widely distributed in the plant kingdom, is of extreme physiological and morphological importance for the development and maintenance of vegetables throughout their life cycle, [9] and their consume has been related to several human health benefits, such as the reduction in dyslipidemia, atherosclerosis, hypertension, inflammatory processes.…”

Characterization and utilization of fruit and vegetable residue flour for the development of functional foods

“…The polyphenols, essentially secondary metabolites of plants, that are present in the residues of fruits and vegetables process being recovered for application in conventional and new products (de Sá Mendes, Favre, et al, 2019;Fidelis et al, 2020;Maqsood et al, 2020;Sette et al, 2020;Shadrach et al, 2020). Polyphenols (10-11%) were identified in the waste of grape juice production and can be used as food colors, antioxidants and anti-cancer agents (Varadharajan et al, 2017).…”