Physicochemical and technological evaluation of flours made from fruit co-products for use in food products
DOI:
https://doi.org/10.33448/rsd-v9i3.2742Keywords:
Fruit; Co-products; Fruit peel; Flour; Technological properties.Abstract
Fruits and vegetables are widely processed, and during its processing, co-products are often discarded. Some co-products, such as peels, have a rich composition and could be used. However, the high perishability, due to high moisture content, limits this use. The reduction of moisture, achieved by drying, is an alternative to use these co-products. Flours, made from pineapple (Ananas comosus), banana (Musa sp.), lychee (Litchi chinensis) and papaya (Carica papaya) peels, through drying process, were evaluated for particle size distribution, water activity, hydrogenionic potential, titratable acidity, total soluble solids, solubility in water and in milk and water, milk and oil absorption, in order to characterize them and suggest potential applications in food products. Water activity (0.21 to 0.38) and pH (3.58 to 5.84) values were favorable for the preservation of flours, which also showed better solubility in water (17.57 to 53.52%) than in milk (4.46 to 11.22%), as well as a higher water uptake (2.16 to 6.35 g g-1) and milk (3.19 to 6.61 g g-1) compared to oil absorption (1.09 to 1.74 g g-1). These results indicated good potential for use in food processing, especially in instant products, meat and bakery, to develop new products or replace ingredients, representing an alternative to the use of co-products.
References
Ajila, C. M., Aalami, M., Leelavathi, K., & Rao U. (2010). Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations. Innovative Food Science and Emerging Technologies, 11, 219–224.
Alzamora, S. M., Tapia, M. S., López-Malo, A., & Welti-Chanes, J. (2003). The control of water activity. In: Zeuthen, P., & Bogh-Sorensen, L. (Eds), Food Preservation Techniques. Cambridge: Woodhead Publishing.
Association of Official Analytical Chemistry. (2012). Official methods of analysis. (19th ed.). Gaithersburg.
Ayala-Zavala, J. F., Rosas-Domínguez, C., Vega-Vega, V., & González-Aguilar, G. A. (2010). Antioxidant enrichment and antimicrobial protection of fresh-cut fruits using their own by-products: Looking for integral exploitation. Journal of Food Science, 75, 175–181.
Ayala-Zavala, J. F., Vega-Vega, V., Rosas-Dominguez, C., Palafox-Carlos, H., Villa-Rodriguez, J. A., Siddiqui, M. W., Davila-Avina, J.E., & Gonzalez-Aguilar, G. A. (2011). Agro-industrial potential of exotic fruit byproducts as a source of food additives. Food Research International, 44, 1866–1874.
Becker, F. S., Damiani, C., Melo, A. A. M., Borges, P. R. S., & Vilas Boas E. V. B. (2014). Incorporation of buriti endocarp flour in gluten-free whole cookies as potential source of dietary fiber. Plants Foods for Human Nutrition, 69, 344–350.
Betoret, E., Betoret, N., Vidal, D., & Fito, P. (2011). Functional foods development: trends and technologies. Trends in Food Science and Technology, 22, 498–508.
Brasil. (2005). Agência Nacional de Vigilância Sanitária (ANVISA). Resolução n. 263, de 22 de setembro de 2005. Aprova regulamento técnico para produtos de cereais, amidos, farinhas e farelos. Diário Oficial da República Federativa do Brasil, Poder Executivo, Brasília – DF.
Canett-Romero, R., Ledesma-Osuna, A. I., Robles-Sánchez, R. M., Morales-Castro, R., León-Martínez, L., & León-Gálvez, R. (2004). Characterization of cookies made with deseeded grape pomace. Archivos Latinoamericanos de Nutrición, 54, 93–99.
Carle, R. & Schieber, A. (2006). Functional food components obtained from waste of carrot and apple juice production. Gewinn Funct Lebensm Restst Karottensaft, 53, 348–352.
Cecchi, H. M. (2003). Fundamentos teóricos e práticos em análises de alimentos, (2nd ed.). Campinas: Editora da Unicamp.
Damodaran, S., Parkin, K. L., & Fennema, O. R. (2010). Química de alimentos de Fennema, (4th ed.). Artmed.
Ferreira, M. S. L., Santos, M. C. P., Moro, T. M. A., Basto, G. J., Andrade, R. M. S., & Gonçalves, E. C. B. A. (2015). Formulation and characterization of functional foods based on fruit and vegetable residue flour, Journal Food Science and Technology, 52(2), 822–830.
Filli, K. B., & Nkama, I. (2007). Hydratation properties of extruded fura from millet and legumes. British Food Journal, 109, 68-80.
Fonseca Filho, A., Araújo, W., Falcirolli, D., Pilla, N., & Marques, A. (1997). Avaliação da qualidade tecnológica de pães enriquecidos com farelo de trigo. Alimentos e Nutrição, 8(3), 17-25.
Gustavsson, J., Cederberg, C., Sonesson, U., Otterdijk, R., & Mcybeck, A. (2011). Global food losses and food waste: extent, causes and prevention. Food and Agriculture Organization of the United Nations, Rome.
Kinsella, J. E. (1976). Functional properties of protein in foods: a survey. Journal of Food Science and Nutrition, 7, 219-280.
Leoro, M. G. V. (2007). Desenvolvimento de cereal matinal extrusado orgânico à base de farinha de milho e farelo de maracujá (Dissertação de mestrado). Universidade Estadual de Campinas.
Linden, G., & Lorient, D. (1994). Bioquímica agroindustrial. Zaragoza: Acribia.
Martínez, R., Torres, P., Meneses, M. A., Figueroa, J. G., Pérez-Álvarez, J. A., & Viuda-Martos, M. (2012). Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate. Food Chemistry, 135, 1520–1526.
Mizubuti, I. Y., Biondo Jr, O., Souza, W. O., Silva, R. S. S., & Ida, E. I. (2000). Propriedades funcionais da farinha e concentrado protéico de feijão guandu (Cajanus cajan (I.) Mill sp). Archivos Latinoamericanos de Nutrición, 50, 274 -280.
Okezie, B. O., & Bello, A. B. (1988). Physicochemical and functional properties of winged bean flour and isolate compared with soy isolate. Journal of Food Science, 53, 450-454.
Oliveira, N. A. S., Winkelmann, D. O. V. & Tobal, T. M. (2019). Farinhas e subprodutos da laranja sanguínea-de-mombuca: caracterização química e aplicação em sorvete. Brazilian Journal of Food Technology, 22, 1-8.
Ortolan, F. (2006). Genótipos de trigo do Paraná – Safra 2004: caracterização e fatores relacionados à alteração de cor de farinha (Dissertação de mestrado). Universidade Federal de Santa Maria.
Ramirez, J. L. A., & Wanderley, C. P. (1997). Effect de los parametros de extrusion, caracteristicas de pasta y textura de pellets (snacks de terceira generacion) producidos a partir de trigo y maiz. Alimentaria, 279, 93-98.
Ravi, R., & Suselamma, N. S. (2005). Simultaneous optimization of a multi-response system by desirability function analysis of boondi making: a case study. Journal of Food Science, 70(8), 539-547.
Resende, L. M., Franca, A. S., Oliveira, L. S. (2019). Buriti (Mauritia flexuosa L. f.) fruit by-products flours: Evaluation as source of dietary fibers and natural antioxidants. Food Chemistry, 270, 53-60.
Rockland, L. B., & Nishi, K. S. (1980). Influence of water activity on food product quality and stability. Food Technology, 4, 42-52.
Rosales Soto, M. U., Brown, K., & Ross, C.F. (2012). Antioxidant activity and consumer acceptance of grape seed flour-containing food products. International Journal of Food Science & Technology, 47, 592–602.
Santos, C. C. S., Guimarães, P. B., Ramos, S. A., & Capobiango M. (2017). Determination of centesimal composition of flour obtained from the bark of pineapple. Sinapse Múltipla, 6(2), 341-344.
Schieber, A., Stintzing, F. C., & Carle, R. (2001). By-products of plant food processing as a source of functional compounds - recent developments. Trends in Food Science and Technology, 12, 401–413.
Sgarbieri, V. C. (1996). Proteínas em alimentos protéicos propriedades, degradações e modificações. São Paulo: Varela.
Sogi, D. S., Siddiq, M., Greiby, I., & Dolan, K. D. (2013). Total phenolics, antioxidant activity, and functional properties of ‘Tommy Atkins’ mango peel and kernel as affected by drying methods. Food Chemistry, 141, 2649–2655.
Souza, P. A., Finger, F. L., Alves, R. E., Puiatti, M., Cecon, P. R., & Menezes, J. B. (2008). Conservação pós-colheita de melão Charentais tratado com 1-MCP e armazenamento sob refrigeração e atmosfera modificada. Horticultura Brasileira, 26, 464-470.
Sun-Waterhouse, D. (2011). The development of fruit-based functional foods targeting the health and wellness market: A review. International Journal of Food Science & Technology, 46, 899–920.
Torres, R. L., González, R. J., Sánchez, H. D., Osella, C. A., & Torre, M. A. G. (1999). Comportamiento de variedades de arroz en la elaboración de pan sin gluten. Archivos Latinoamericanos de Nutrición, 9(2), 162-165.
Yagci, S., & Gogus, F. (2009). Development of extruded snack from food byproducts: A response surface analysis, Journal of Food Process Engineering, 32, 565–586.
Zanotto, D. L., & Bellaver C. (1996). Método de determinação da granulometria de ingredientes para uso em rações de suínos e aves. Brasil: Embrapa/CNPSA.
Downloads
Published
How to Cite
Issue
Section
License
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
