Abstract Food losses and food security have become issues of great public concern. Decreasing food waste should be a priority due to its impact on economic, social, and environmental areas. For the European Union, food security is a critical concern due to the demand for more food, in addition to the sustainable production challenges and equitable food distribution. Nowadays, new strategies, not only for waste reduction, but also for its use and recycling, valorizing, and adding economic value to byproducts, are an important challenge to be implemented. Food byproducts, namely from fruits, are rich sources of compounds with high antioxidant activity and beneficial health-promoting properties. The use of functional ingredients, obtained from fruit byproducts, to improve the nutritional profile of several food products, such as bread, cookies, muffins, biscuits, and cakes has been reported. Indeed, based on their composition (high fiber, minerals, and protein contents), fruit byproducts can be used as alternative ingredients in the food industry to develop innovative formulations with enhanced health beneficial effects, while also contributing to reducing the current high demand for cereals, such as wheat. This chapter highlights the great nutritional potential of fruit byproducts and the importance of their valorization. In addition, the most recent studies on fruit byproducts application as alternative ingredients for the development of new and improved bakery products are presented.
Fruit byproducts as alternative ingredients for bakery products
M. Silva,T. Albuquerque,R. C. Alves,M. B. Oliveira,H. Costa
Published 2021 in Valorization of Agri-Food Wastes and By-Products
ABSTRACT
PUBLICATION RECORD
- Publication year
2021
- Venue
Valorization of Agri-Food Wastes and By-Products
- Publication date
Unknown publication date
- Fields of study
Agricultural and Food Sciences, Business, Environmental Science
- Identifiers
- External record
- Source metadata
Semantic Scholar
CITATION MAP
EXTRACTION MAP
CLAIMS
- No claims are published for this paper.
CONCEPTS
- No concepts are published for this paper.
REFERENCES
Showing 1-88 of 88 references · Page 1 of 1