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Agro-industrial potential of exotic fruit byproducts as a source of food additives

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.

Food Research International 44(7): 1866-1874

2011


ISSN/ISBN: 0963-9969
DOI: 10.1016/j.foodres.2011.02.021
Accession: 066247618

Exotic fruit consumption and processing is increasing worldwide due to the improvement in preservation techniques, transportation, marketing systems and consumer awareness of health benefits. The entire body of tropical exotic fruits is rich in bioactive compounds, such as phenolic constituents, carotenoids, vitamins and dietary fiber. However, the fruit processing industry deals with the large percentage of byproducts, such as peels, seeds and unused flesh, generated in the different steps of the processing chains. In most cases, the wasted byproducts can present similar or even higher contents of bioactive compounds than the final produce does. The aim of this review is to promote the production and processing of exotic fruits highlighting the possibility of the integral exploitation of byproducts rich in bioactive compounds. Amongst the possible uses for these compounds that can be found in the food industry are as antioxidants (avoiding browning and lipid oxidation and as functional food ingredients), antimicrobials, flavoring, colorants and texturizer additives. Finally, the importance of extraction techniques of bioactive compounds designated as food additives is also included.

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