Tropical fruit peel powders as functional ingredients: Evaluation of their bioactive compounds and antioxidant activity

Can-Cauich, César A.; Sauri-Duch, Enrique; Betancur‐Ancona, David; Chel‐Guerrero, Luis; González‐Aguilar, Gustavo A.; Cuevas-Glory, Luis; Pérez‐Pacheco, Emilio; Moo-Huchin, Víctor M.

doi:10.1016/j.jff.2017.08.028

Cited by 104 publications

(74 citation statements)

References 34 publications

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“…The APPE of red delicious revealed maximum (2.04 g QE/100 g dry weight) flavonoid contents significantly followed by Golden Delicious, Royal Gala, amri, and gacha, (1.94, 1.61, 1.34, 1.15 g QE/100 g dry weight). Can-Cauich et al [26] examined that peel extracts of 11 tropical fruits were found to have high antioxidant activity and high bioactive compound contents. The total flavonoids, total phenolics and antioxidant activity values were found significantly high in purple sugar apple and green sugar apple.…”

Section: Quality Characteristics Of Appementioning

confidence: 99%

Studying the Influence of Apple Peel Polyphenol Extract Fortification on the Characteristics of Probiotic Yoghurt

Ahmad

Khalique

Shahid

et al. 2020

Plants

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The aim of the current study was to evaluate the effect of apple peel polyphenol extract (APPE) on the physicochemical and microbiological properties of probiotic yoghurt. Five concentrations of APPE were added in probiotic yoghurt as: (1) CTL, control without APPE; (2) AE1, addition of 1% APPE; (3) AE2, addition of 2% APPE; (4) AE3, addition of 3% APPE; (5) AE4, addition of 4% APPE; and (6) AE5, addition of 5% APPE. The prepared probiotic yoghurt was stored at 4 °C for 21 days and analyzed for physicochemical and microbiological properties. The initial viable count of L. bulgaricus, S. thermophilus, B. lactis and L. acidophilus were similar in all yoghurt samples at day 1. The maximum viability loss of probiotics was observed in CTL (p < 0.05). The lowest viability loss of probiotics was observed in AE5 samples (p < 0.05). The acidity, water holding capacity and viscosity were increased with the addition of APPE. No significant effects were observed on milk fat and total solid contents of probiotic yoghurt with the addition of APPE. The total phenolic contents of probiotic yoghurt increased significantly as 0.59, 0.71, 0.97, 1.18, 1.35 in AE1, AE2, AE3, AE4 and AE5, samples respectively. It was observed that AE3 and AE4 samples had better taste, flavour and colour with good texture. The survival of probiotics and antioxidant activity of the yoghurts were enhanced with the addition of APPE. In conclusion, apple peels could be successfully used as prebiotic in yoghurt with increased viable counts of probiotics.

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Section: Quality Characteristics Of Appementioning

confidence: 99%

Studying the Influence of Apple Peel Polyphenol Extract Fortification on the Characteristics of Probiotic Yoghurt

Ahmad

Khalique

Shahid

et al. 2020

Plants

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“…Phenolic compounds and carotenoids were measured for by-products because they may offer numerous positive health effects, such as reducing the risk of cancer, cardiovascular disease, and cell damage caused by reactive oxygen species (Can-Cauich et al, 2017). Orange and passion fruit by-products presented high levels of phenolic compounds, which are among the most active natural antioxidants and also have antimicrobial activity (Casquete et al, 2015).…”

Section: Characterization Of Fruit By-productsmentioning

confidence: 99%

“…Functional food products are those which, in addition to basic nutrition, offer health benefits to the consumer and may play a role in reducing the risk of certain diseases (Aboulfazli, Shori, & Baba, 2016). Fruit is widely known for its functional potential and, more recently, fruit byproducts have gained attention due to their higher nutritional contents in comparison to their respective edible portion (Can-Cauich et al, 2017). It is noteworthy that the use of by-products also contributes to reduce the economic and environmental problems caused by the discard of waste by fruit processing industries (O'Shea, Arendt, & Gallagher, 2012).…”

Section: Introductionmentioning

confidence: 99%

Guava, orange and passion fruit by-products: Characterization and its impacts on kinetics of acidification and properties of probiotic fermented products

Casarotti

Borgonovi

Batista

et al. 2018

LWT

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This study aimed at characterizing guava, orange and passion fruit by-products and investigating the effect of adding these fruit by-products to probiotic fermented goat milk and cereal-based fermented products. Fruit byproducts showed total fiber content, phenolic compounds and antioxidant activity varying from, respectively, 58.20-89.80%, 253.14-420.89 mg GAE/100 g, and 11.38-17.37 μmol TE/g. Most carotenoids were represented by β-carotene, which ranged from 7.91 to 56.07 μg/g. The presence of fruit by-products did not affect the fermentation time of fermented oat beverage and fermented goat milk; however, a significant increase (ranging from 0.28 to 0.91 h) in fermentation time of fermented rice beverages was observed after the addition of byproducts. Fruit by-products also resulted in an increase in acidification throughout storage; however, they did not affect the counts of probiotic bacteria. A decrease in probiotic survival during in vitro gastrointestinal simulation was observed in all treatments. Nonetheless, the presence of orange and passion fruit by-products enhanced the resistance of the probiotics to simulated gastrointestinal conditions and resulted in population 2 log CFU/mL higher than the control treatment. Fruit by-products can be considered relevant sources of bioactive compounds useful in raising the functional attributes of probiotic fermented products.

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“…In this sense, studies highlighting the potential of using agroindustrial by-products to formulate new ingredients or "sub-ingredients" for food enrichment are of great significance, because this practice would be an economical alternative for agroindustries as well as for environmental sustainability (Esteller et al, 2006;Pugliese et al, 2013;Can-Cauich et al, 2017;Da Costa et al, 2018). The recovery of agro-industrial fruit by-products has gained growing interest because of the possibility of exploiting their bioactive compounds.…”

Section: Introductionmentioning

confidence: 99%

Functional product enriched with the microencapsulated extract of cupuassu (Theobroma grandiflorum Schum.) seed by-product

et al. 2020

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This work deals with the application of microencapsulated extract of cupuassu seed by-product to functionally enrich a food multimixture. The methodological bases applied were those of the Official Methods of Analysis of AOAC. Multimixture enrichment with the extract led to 54 and 19% increases in total dietary fiber and total fat contents, to slight decreases in carbohydrate and protein contents, while the total energy value was reduced by 6.4% due to the increase in unsaturated fatty acids content. The enriched multimixture showed a significant antioxidant activity and high levels of Ca 2+ , Fe 2+ , Zn 2+ and ω-9 and ω-6 unsaturated fatty acids. Nutritional and functional qualities of this multimixture, as well as its excellent stability against progressive temperature increases frequently occurring in food preparations, suggest its use as a basic ingredient for food supplementation. The results also indicate excellent technological properties of the multimixture to formulate new food products.

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Tropical fruit peel powders as functional ingredients: Evaluation of their bioactive compounds and antioxidant activity

Cited by 104 publications

References 34 publications

Studying the Influence of Apple Peel Polyphenol Extract Fortification on the Characteristics of Probiotic Yoghurt

Studying the Influence of Apple Peel Polyphenol Extract Fortification on the Characteristics of Probiotic Yoghurt

Guava, orange and passion fruit by-products: Characterization and its impacts on kinetics of acidification and properties of probiotic fermented products

Functional product enriched with the microencapsulated extract of cupuassu (Theobroma grandiflorum Schum.) seed by-product

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