Characterization and utilization of fruit and vegetable residue flour for the development of functional foods

Nathânia De Sá Mendes ,Édira Castello Branco De Andrade Gonçalves,Haroldo Yukio Kawaguti,Pedro Paulo Saldanha Coimbra,Ana Elizabeth Cavalcante Fai,Mariana Pumar Seljan ,Jane Delane Reis Pimentel Souza ,Mônica Cristine Pereira Dos Santos ,Suellen Gomes Moreira ,Fernanda Carmo Silva

doi:10.33448/rsd-v9i12.11034

Abstract

Fruits and vegetable residues (FVR) flour were obtained from the solid residue generated from the whole processing of whole fruits (3) and vegetables (8). The purpose of this study was to analyze the FVR flour carbohydrate profile, and to propose chemical and enzymatic modification structure to use as functional ingredient. The properties such as sorption behavior, total phenolic content and antioxidant activity also were evaluated. Besides, the FVR flour was applied to produce candies. The FVR flour presented only 1-kestose (GF2) as prebiotic oligosaccharides and native condition, conformation changes from an amorphous structure after different pH conditions, that caused lower stability of the FVR flour when it was exposed to variations of aw, only supporting up to aw = 0.6. The GAB was the most suitable model to construct sorption isotherms. The phenolic content of the samples obtained through the enzymatic process was higher than that found in FVR flour, sample 10 (60.29 ± 15.12 mg) and the antioxidant activity values 0.55 ± 0.04g of sample/g DPPH. Phenolic content gum and crystal candies, respectively, is 0,289 ± 0,097 mg GAE.g-1 and 0,228 ± 0,011 mg GAE.g-1. This study shows that it is possible to promote viable and sustainable food processing without waste generation.

Highlights

Today, the new tendencies respect to economic development model in the process of agro-industrial materials are oriented to circular economy in which the treatment and reuse of wastes and by-product play a crucial role
The Fruits and vegetable residues (FVR) flour presented only 1-kestose (GF2) as prebiotic oligosaccharides and native condition, conformation changes from an amorphous structure after different profile and chemical (pH) conditions, that caused lower stability of the FVR flour when it was exposed to variations of aw, only supporting up to aw = 0.6
The phenolic content of the samples obtained through the enzymatic process was higher than that found in FVR flour, sample 10 (60.29 ± 15.12 mg) and the antioxidant activity values 0.55 ± 0.04g of sample/g DPPH

Summary

Introduction

The new tendencies respect to economic development model in the process of agro-industrial materials are oriented to circular economy in which the treatment and reuse of wastes and by-product play a crucial role. Losses and wastes in the supply chain alters according to the economic level of the country (Kowalska et al, 2017). In accord with Mirabella et al (2014), 39% food loss in the EU occur in the food manufacturing industry and this promotes an great environmental problem, that involves all food supply chain, such as agriculture, food manufacturing and final consumers. Latin America is among the main regions in the world that loses and wastes more fruits and vegetables, being responsible for 55% of total production (Shirzad et al, 2019)

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