Development of functional chicken patties with incorporation of mango peel powder as fat replacer

Incorporating dietary fiber from fruit and vegetable waste in meat products: a systematic approach for sustainable meat processing and improving the functional, nutritional and health attributes

Background

Every year, the food business produces a sizeable amount of waste, including the portions of fruits and vegetables that are inedible, and those that have reached a stage where they are no longer suitable for human consumption. These by-products comprise of components such as natural antioxidants (polyphenols, carotenoid etc.), dietary fiber, and other trace elements, which can provide functionality to food. Due to changing lifestyles, there is an increased demand for ready-to-eat products like sausages, salami, and meat patties. In this line, meat products like buffalo meat sausages and patties are also gaining the interest of consumers because of their rich taste. Meat, however, has a high percentage of fat and is totally deprived of dietary fiber, which poses severe health problems like cardiovascular (CV) and gastrointestinal diseases. The health-conscious consumer is becoming increasingly aware of the importance of balancing flavor and nutrition. Therefore, to overcome this problem, several fruit and vegetable wastes from their respective industries can be successfully incorporated into meat products that provide dietary fiber and play the role of natural antioxidants; this will slow down lipid oxidation and increase the shelf-life of meat products.

Methodology

Extensive literature searches have been performed using various scientific search engines. We collected relevant and informative data from subject-specific and recent literature on sustainable food processing of wasted food products. We also looked into the various applications of waste fruit and vegetable products, including cereals, when they are incorporated into meat and meat products. All relevant searches meeting the criteria were included in this review, and exclusion criteria were also set.

Results

The pomace and peels of fruits like grapes, pomegranates, cauliflower, sweet lime, and other citrus are some of the most commonly used fruit and vegetable by-products. These vegetable by-products help inhibit oxidation (of both lipids and proteins) and the growth of pathogenic and spoilage bacteria, all without altering the consumer's acceptability of the product on a sensory level. When included in meat products, these by-products have the potential to improve the overall product quality and lengthen its shelf-life under certain circumstances.

Conclusion

Cost-effective and easily accessible by-products from the fruit and vegetable processing industries can be used in meat products to enhance their quality features (physicochemical, microbial, sensory, and textural aspects) and health benefits. Additionally, this will provides environmental food sustainability by lowering waste disposal and improving the food's functional efficacy.

Fruit Juice Industry Wastes as a Source of Bioactives

Food processing sustainability, as well as waste minimization, are key concerns for the modern food industry. A significant amount of waste is generated by the fruit juice industry each year. In addition to the economic losses caused by the removal of these wastes, its impact on the environment is undeniable. Therefore, researchers have focused on recovering the bioactive components from fruit juice processing, in which a great number of phytochemicals still exist in the agro-industrial wastes, to help minimize the waste burden as well as provide new sources of bioactive compounds, which are believed to be protective agents against certain diseases such as cardiovascular diseases, cancer, and diabetes. Although these wastes contain non-negligible amounts of bioactive compounds, information on the utilization of these byproducts in functional ingredient/food production and their impact on the sensory quality of food products is still scarce. In this regard, this review summarizes the most recent literature on bioactive compounds present in the wastes of apple, citrus fruits, berries, stoned fruits, melons, and tropical fruit juices, together with their extraction techniques and valorization approaches. Besides, on the one hand, examples of different current food applications with the use of these wastes are provided. On the other hand, the challenges with respect to economic, sensory, and safety issues are also discussed.

Revalorization of bioactive compounds from tropical fruit by-products and industrial applications by means of sustainable approaches

Tropical fruits trade is on the rise due to the claimed health benefits related with their consumption. Functional activities are exerted by the presence of bioactive compounds which could be used for prevention or amelioration diseases. However, the occurrence of bioactive compounds is found mainly in non-edible fraction of tropical fruits which are usually discarded. Therefore, the revalorization of tropical fruits by-products as source of functional compounds is on the cutting-edge research. The implementation of this challenge not only allows the enhancement of the tropical fruits by-products management, but also the production of value-added products. This review compiles the latest comprehensive information about the revalorization of bioactive compounds from tropical fruits by-products. A revision of the sustainable green technologies used for the isolation of valuable compounds has been carried out as well as the current food, functional, cosmeceutical and bioenergetics industrial applications of bioactive compounds extracted from tropical fruits by-products.