Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse

Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse

Mango, a tropical fruit celebrated for its delightful fragrance and high nutritional value, generates significant waste during processing, with approximately 35–60% of the fruit being discarded. However, this waste contains valuable components, such as fibre, carotenoids, polyphenols, and other bioa...

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Bibliographic Details
Main Authors: María Eugenia Chulibert, Pasquale Roppolo, Carla Buzzanca, Antonio Alfonzo, Enrico Viola, Lino Sciurba, Ilenia Tinebra, Angela D’Amico, Vittorio Farina, Daniela Piazzese, Vita Di Stefano, Marcella Barbera, Raimondo Gaglio, Luca Settanni
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Antioxidants
Subjects:
mango peel powder
functional bread
lactic acid bacteria
sourdough
polyphenols
antioxidant properties
Online Access:https://www.mdpi.com/2076-3921/13/11/1278
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