TY - JOUR
T1 - Fruit and vegetable by-products' flours as ingredients
T2 - a review on production process, health benefits and technological functionalities
AU - Santos, Diva
AU - Silva, José A. Lopes da
AU - Pintado, Manuela
N1 - Funding Information:
Funding: This work was supported by National Funds from FCT - Fundação para a Ciência e a Tecnologia through project UIDB/50016/2020 . The author Diva Santos would also like to thank FCT for her PhD grant with the reference SFRH/BD/143493/2019 .
Publisher Copyright:
© 2021
PY - 2022/1/15
Y1 - 2022/1/15
N2 - Fruits and vegetables are responsible for about 22% of food losses and wastes along the supply chain (not including the retail level). However, fruit and vegetable by-products (FVB) may be transformed into fibre-rich flours and bioactive compounds, mainly bound to the fibre, thus bringing value to the food industry due to health benefits and technological functionality. Therefore, these by-products have great potential to be applied in several food industries. The most common strategy is transforming these by-products into ingredients, and there are some processing strategies for transforming these by-products into dried ingredients - flours. Hence, this review aimed to unveil the most straightforward processes already available and discussed in the literature, allowing an easier implementation at an industrial level, thus achieving an actual application and valorisation of these by-products. The food products where these flours have been applied and the effects on the final products' physicochemical characteristics and health attributes are also critically reviewed.
AB - Fruits and vegetables are responsible for about 22% of food losses and wastes along the supply chain (not including the retail level). However, fruit and vegetable by-products (FVB) may be transformed into fibre-rich flours and bioactive compounds, mainly bound to the fibre, thus bringing value to the food industry due to health benefits and technological functionality. Therefore, these by-products have great potential to be applied in several food industries. The most common strategy is transforming these by-products into ingredients, and there are some processing strategies for transforming these by-products into dried ingredients - flours. Hence, this review aimed to unveil the most straightforward processes already available and discussed in the literature, allowing an easier implementation at an industrial level, thus achieving an actual application and valorisation of these by-products. The food products where these flours have been applied and the effects on the final products' physicochemical characteristics and health attributes are also critically reviewed.
KW - Flours' production process
KW - Health benefits
KW - New food products
KW - Technological functionality
UR - http://www.scopus.com/inward/record.url?scp=85117894811&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2021.112707
DO - 10.1016/j.lwt.2021.112707
M3 - Review article
AN - SCOPUS:85117894811
SN - 0023-6438
VL - 154
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
M1 - 112707
ER -