An Upcycling Approach from Fruit Processing By-Products: Flour for Use in Food Products
The growing global population has led to increased food consumption and a significant amount of food waste, including the non-consumed parts of fruits (e.g., stems, rinds, peels, seeds). Despite their nutrient richness, these by-products are often discarded. With the rising interest in nutrient-dens...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/2/153 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832588465195188224 |
|---|---|
| author | Laís Benvenutti Fernanda Moreira Moura Gabriela Zanghelini Cristina Barrera Lucía Seguí Acácio Antonio Ferreira Zielinski |
| author_facet | Laís Benvenutti Fernanda Moreira Moura Gabriela Zanghelini Cristina Barrera Lucía Seguí Acácio Antonio Ferreira Zielinski |
| author_sort | Laís Benvenutti |
| collection | DOAJ |
| description | The growing global population has led to increased food consumption and a significant amount of food waste, including the non-consumed parts of fruits (e.g., stems, rinds, peels, seeds). Despite their nutrient richness, these by-products are often discarded. With the rising interest in nutrient-dense foods for health benefits, fruit by-products have potential as nutritious ingredients. Upcycling, which repurposes waste materials, is one solution. White flour, which is common in food products like bread and pasta, has good functional properties but poor nutritional value. This can be enhanced by blending white flour with fruit by-product flours, creating functional, nutrient-rich mixtures. This review explores using flours from common Brazilian fruit by-products (e.g., jaboticaba, avocado, guava, mango, banana, jackfruit, orange, pineapple, and passion fruit) and their nutritional, physical–chemical properties, quality and safety, and applications. Partially replacing wheat flour with fruit flour improves its nutritional value, increasing the amount of fiber, protein, and carbohydrates present in it. However, higher substitution levels can alter color and flavor, impacting the sensory appeal and acceptability. While studies showed the potential of fruit by-product flours in food formulation, there is limited research on their long-term health impacts. |
| format | Article |
| id | doaj-art-1c575bb9866f4cc7ac9170c5e28bafbc |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-1c575bb9866f4cc7ac9170c5e28bafbc2025-01-24T13:32:39ZengMDPI AGFoods2304-81582025-01-0114215310.3390/foods14020153An Upcycling Approach from Fruit Processing By-Products: Flour for Use in Food ProductsLaís Benvenutti0Fernanda Moreira Moura1Gabriela Zanghelini2Cristina Barrera3Lucía Seguí4Acácio Antonio Ferreira Zielinski5Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina, Florianópolis 88040-900, SC, BrazilDepartment of Chemical Engineering and Food Engineering, Federal University of Santa Catarina, Florianópolis 88040-900, SC, BrazilDepartment of Chemical Engineering and Food Engineering, Federal University of Santa Catarina, Florianópolis 88040-900, SC, BrazilInstituto de Ingeniería de Alimentos—FoodUPV, Universitat Politècnica de València, 46022 Valencia, SpainInstituto de Ingeniería de Alimentos—FoodUPV, Universitat Politècnica de València, 46022 Valencia, SpainDepartment of Chemical Engineering and Food Engineering, Federal University of Santa Catarina, Florianópolis 88040-900, SC, BrazilThe growing global population has led to increased food consumption and a significant amount of food waste, including the non-consumed parts of fruits (e.g., stems, rinds, peels, seeds). Despite their nutrient richness, these by-products are often discarded. With the rising interest in nutrient-dense foods for health benefits, fruit by-products have potential as nutritious ingredients. Upcycling, which repurposes waste materials, is one solution. White flour, which is common in food products like bread and pasta, has good functional properties but poor nutritional value. This can be enhanced by blending white flour with fruit by-product flours, creating functional, nutrient-rich mixtures. This review explores using flours from common Brazilian fruit by-products (e.g., jaboticaba, avocado, guava, mango, banana, jackfruit, orange, pineapple, and passion fruit) and their nutritional, physical–chemical properties, quality and safety, and applications. Partially replacing wheat flour with fruit flour improves its nutritional value, increasing the amount of fiber, protein, and carbohydrates present in it. However, higher substitution levels can alter color and flavor, impacting the sensory appeal and acceptability. While studies showed the potential of fruit by-product flours in food formulation, there is limited research on their long-term health impacts.https://www.mdpi.com/2304-8158/14/2/153flourupcyclingfruit by-productfood productresiduefood sustainability |
| spellingShingle | Laís Benvenutti Fernanda Moreira Moura Gabriela Zanghelini Cristina Barrera Lucía Seguí Acácio Antonio Ferreira Zielinski An Upcycling Approach from Fruit Processing By-Products: Flour for Use in Food Products Foods flour upcycling fruit by-product food product residue food sustainability |
| title | An Upcycling Approach from Fruit Processing By-Products: Flour for Use in Food Products |
| title_full | An Upcycling Approach from Fruit Processing By-Products: Flour for Use in Food Products |
| title_fullStr | An Upcycling Approach from Fruit Processing By-Products: Flour for Use in Food Products |
| title_full_unstemmed | An Upcycling Approach from Fruit Processing By-Products: Flour for Use in Food Products |
| title_short | An Upcycling Approach from Fruit Processing By-Products: Flour for Use in Food Products |
| title_sort | upcycling approach from fruit processing by products flour for use in food products |
| topic | flour upcycling fruit by-product food product residue food sustainability |
| url | https://www.mdpi.com/2304-8158/14/2/153 |
| work_keys_str_mv | AT laisbenvenutti anupcyclingapproachfromfruitprocessingbyproductsflourforuseinfoodproducts AT fernandamoreiramoura anupcyclingapproachfromfruitprocessingbyproductsflourforuseinfoodproducts AT gabrielazanghelini anupcyclingapproachfromfruitprocessingbyproductsflourforuseinfoodproducts AT cristinabarrera anupcyclingapproachfromfruitprocessingbyproductsflourforuseinfoodproducts AT luciasegui anupcyclingapproachfromfruitprocessingbyproductsflourforuseinfoodproducts AT acacioantonioferreirazielinski anupcyclingapproachfromfruitprocessingbyproductsflourforuseinfoodproducts AT laisbenvenutti upcyclingapproachfromfruitprocessingbyproductsflourforuseinfoodproducts AT fernandamoreiramoura upcyclingapproachfromfruitprocessingbyproductsflourforuseinfoodproducts AT gabrielazanghelini upcyclingapproachfromfruitprocessingbyproductsflourforuseinfoodproducts AT cristinabarrera upcyclingapproachfromfruitprocessingbyproductsflourforuseinfoodproducts AT luciasegui upcyclingapproachfromfruitprocessingbyproductsflourforuseinfoodproducts AT acacioantonioferreirazielinski upcyclingapproachfromfruitprocessingbyproductsflourforuseinfoodproducts |