Supplementing corn chips with mango cv. “Ataulfo” peel improves their sensory acceptability and phenolic profile, and decreases in vitro dialyzed glucose

Agro-Industrial Fruit Byproducts as Health-Promoting Ingredients Used to Supplement Baked Food Products

One of the biggest problems faced by food industries is the generation of large amounts of agro-industrial byproducts, such as those derived from fruit processing, as well as the negative effects of their inadequate management. Approximately 1/3 of the food produced worldwide is unused or is otherwise wasted along the chain, which represents a burden on the environment and an inefficiency of the system. Thus, there is growing interest in reintroducing agro-industrial byproducts (both from fruits and other sources) into the processing chain, either by adding them as such or utilizing them as sources of health-promoting bioactive compounds. The present work discusses recent scientific studies on the nutritional and bioactive composition of some agro-industrial byproducts derived from fruit processing, their applications as ingredients to supplement baked foods, and their main biological activities on the consumer’s health. Research shows that agro-industrial fruit byproducts can be incorporated into various baked foods, increasing their fiber content, bioactive profile, and antioxidant capacity, in addition to other positive effects such as reducing their glycemic impact and inducing satiety, all while maintaining good sensory acceptance. Using agro-industrial fruit byproducts as food ingredients avoids discarding them; it can promote some bioactivities and maintain or even improve sensory acceptance. This contributes to incorporating edible material back into the processing chain as part of a circular bioeconomy, which can significantly benefit primary producers, processing industries (particularly smaller ones), and the final consumer.

Gastrointestinal metabolism of monomeric and polymeric polyphenols from mango (Mangifera indica L.) bagasse under simulated conditions

Mango bagasse (MB) is an agro-industrial by-product rich in bioactive polyphenols with potential application as a functional ingredient. This study aimed to delineate the metabolic fate of monomeric/polymeric MB polyphenols subjected to simulated gastrointestinal digestion. The main identified compounds by LC/MS-TOF-ESI were phenolic acids [gallic acid (GA) and derivates, and chlorogenic acid], gallotannins and derivatives [di-GA (DA) and 3GG-to-8GG], benzophenones [galloylated maclurins (MGH, MDH)], flavonoids [Quercetin (Quer) and (QuerH)] and xanthones [mangiferin isomers]. The bioaccessibility depended on the polyphenols' structure, being Quer, 5G to 8G the main drivers. The results suggested that the gastrointestinal fate of MB polyphenols is mainly governed by benzophenones and gallotannins degalloylation and spontaneous xanthone isomerization in vitro to sustain GA bioaccessibility.

Dietary Fiber and Prebiotic Compounds in Fruits and Vegetables Food Waste

The fruits and vegetables processing industry is one of the most relevant food by-products, displaying limited commercial exploitation entailing economic and environmental problems. However, these by-products present a considerable amount of dietary fiber and prebiotics with important biological activities, such as gut microbiota modulation, lowering the glycemic load and replacing some unhealthy ingredients with an impact on food texture. Therefore, the international scientific community has considered incorporating their extracts or powders to preserve or fortify food products an area of interest, mainly because nowadays consumers demand the production of safer and health-promoting foods. In the present review, literature, mainly from the last 5 years, is critically analyzed and presented. A particular focus is given to utilizing the extracted dietary fibers in different food products and their impact on their characteristics. Safety issues regarding fruits and vegetables wastes utilization and anti-nutritional compounds impact were also discussed.