Valorization of Peel-Based Agro-Waste Flour for Food Products: A Systematic Review on Proximate Composition and Functional Properties

Abstract

With the steadily growing world population, effective methods are needed to alleviate food shortages. One possible strategy could be to utilize agro-waste materials that accumulate in large quantities at every stage of the economic chain during harvesting, food production, and consumption. Peel-based agro-waste consists of promising materials that can be utilized to potentially substitute commonly used raw materials in products traditionally made from wheat, tapioca, and rice flours. In this systematic review, we aim at establishing prospective proximate components as basic nutrients and their valorization potential as substitutes in traditional flour products (bread, biscuits, etc.). Generally, the peel contains high levels of fiber and relatively low digestible carbohydrates, providing a healthier food ingredient. In terms of protein, it should be pointed out that seeds such as wheat utilize insoluble gluten as their major storage protein, while proteins in peel were found in quite high percentage although they were not yet well characterized. However, the general effect of using peel to substitute wheat in food products are the reduction of dough elasticity, increased hardness of the end-products, faster water absorption rate of the products, and in some cases, bitter taste and darker colors. The latter two could have been contributed by the secondary metabolites such as phenolic compounds. On the other hand, substitution of peel into food products can have valuable health benefits, e.g., retention of antioxidant activity due to the phenolic compounds or simply adding fiber. In this review, literature on the composition of promising agro-waste raw materials is being discussed in the relationship with physical properties and appearance of potential end-products. Antinutritional compounds and pretreatment processes are also being considered. It is hoped that a critical discussion will lead to a better understanding and higher acceptance of the incorporation of peel into food products.

Árvores, Plantas e Frutos do Cerrado: aplicações e possibilidades

“…Além disso, a indústria farmacêutica pode explorar o potencial terapêutico desses compostos para o desenvolvimento de medicamentos (Benvenutti;Zielins;Kiferreira, 2021). Na indústria de alimentos, os resíduos podem ser utilizados em produtos como geleias, sucos, sorvetes e chás, oferecendo novas opções de sabores e texturas aos consumidores Lesmana et al, 2021;Marquetti et al, 2018).…”

Jabuticaba: Breve Contextualização E Aproveitamento Sustentável De Resíduos

“…Dentre as alternativas ao uso dos subprodutos da jabuticaba tem-se a produção de extratos ricos em compostos bioativos, responsáveis pela atividade antioxidante preparados a partir do resíduo seco (Bueno et al, 2020). A partir desses subprodutos secos, podem ser produzidas farinhas (Lesmana et al, 2021), que podem ser aplicadas em sobremesas instantâneas, panificados tais como bolos, pães e cookies (Lesmana et al, 2021;Marquetti et al, 2018) entre outros, aumentando seu valor agregado.…”

High-Value Utilization of Polyphenol Aromatic Antimicrobial Agents Extracted from Pineapple Peel Waste

“…Following citrus and bananas, pineapple is the third most popular fruit worldwide. , The Food and Agriculture Organization of the United Nations (FAO) reports that in 2019, pineapples were cultivated on 1.125 million hectares with a yield of 28.179 million t worldwide. Both freshly consumed and processed pineapples produce vast amounts of the crown, stem, peel, and trimmings, which typically make up 50–60% (w/w) of the total weight of the pineapple. − If these wastes are not adequately managed, they may pollute the environment through leachate generation, landfill gas emissions, and the development and release of air pollutants such as dioxins, furans, acid gases, and particulate matter through incineration. − The state of the ecosystem will directly threaten both human and animal health . After cellulose, hemicellulose, and lignin, the bioactive chemical polyphenols are the fourth significant component of pineapple peel waste and are a potential source of functional food components, natural antibacterial agents, and antioxidants …”

“…19−22 The state of the ecosystem will directly threaten both human and animal health. 23 After cellulose, hemicellulose, and lignin, the bioactive chemical polyphenols are the fourth significant component of pineapple peel waste and are a potential source of functional food components, natural antibacterial agents, and antioxidants. 22 The green process of extracting high-value chemicals from agriculture is one of the most successful methods for promoting global sustainable development.…”

“…The green process of extracting high-value chemicals from agriculture is one of the most successful methods for promoting global sustainable development. − The objective of this study was to extract pineapple peel polyphenols (PPPs) from pineapple peel waste and to use them as natural antibacterial agents. Based on the principles of cleaner production, we have achieved the zero-waste extraction of PPPs on an industrial scale using solvent recovery and concentration procedures.…”