Advertisement

Journal of Food Science and Technology

, Volume 53, Issue 11, pp 4067–4075 | Cite as

Evaluation of bioactive compounds, chemical and technological properties of fruits byproducts powder

  • Tainara de Moraes Crizel
  • Vanessa Stahl Hermes
  • Alessandro de Oliveira Rios
  • Simone Hickmann FlôresEmail author
Original Article

Abstract

Millions of tons of fruit byproducts are discarded globally every day by food processing industries, which represents a considerable loss in terms of nutrients. The goal of this work was to evaluate the physico-chemical, technological, antioxidant properties and characterization of carotenoids for papaya, pineapple, olive byproducts and anthocyanins for blueberry byproducts. The results indicated that these byproducts are good sources of total dietary fiber, especially olive byproducts (53.68%). The powder from papaya byproducts showed the highest values for the technological characteristics of water holding capacity (8.93 g water/g powder) and solubility (59.91%). All of the powders exhibited a good ability to reduce Folin Ciocalteu reagent and a high DPPH radical scavenging capacity, especially the powder from blueberry byproducts, which also exhibited a high level of anthocyanins (2063.4 mg/100 g). The carotenoid content was highest in the papaya powder sample, followed by the pineapple and olive powders. The results of this study indicate the high potential application of these powder byproducts as functional ingredients in food products because they can be considered a good source of antioxidant compounds.

Keywords

Byproducts Fiber Powder Antioxidants 

Notes

Compliance with ethical standards

Conflict of interest

The authors declare that there are no conflicts of interest.

References

  1. Ajila CM, Leelavathi K, Rao UJSP (2008) Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. J Cereal Sci 48:319–326CrossRefGoogle Scholar
  2. AOAC (1990) Official methods of analysis, vol 2, 15th edn. Association of Official Analytical Chemist, ArlingtonGoogle Scholar
  3. Ayala-Zavala JF, Vega-Vega V, Rosas-Domínguez C, Palafox-Carlos H, Villa-Rodriguez JA, Siddiqui MW, Dávila-Aviña JE, González-Aguilar GA (2011) Agro-industrial potential of exotic fruit byproducts as a source of food additives. Food Res Int 44:1866–1874CrossRefGoogle Scholar
  4. Bhol S, Lanka D, Bosco SJD (2015) Quality characteristics and antioxidant properties of breads incorporated with pomegranate whole fruit bagasse. J Food Sci Technol 53:1717–1721CrossRefGoogle Scholar
  5. Brand-Williams W, Cuvelier ME, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. LWT Food Sci Technol 28:25–30CrossRefGoogle Scholar
  6. Cano-Chauca M, Stringheta PC, Ramos AM, Cal-Vidal J (2005) Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization. Innov Food Sci Emerg Technol 6:420–428CrossRefGoogle Scholar
  7. Crizel TM, Jablonski A, Rios AO, Rech R, Flôres SH (2013) Dietary fiber from orange byproducts as a potential fat replacer. LWT Food Sci Technol 53:9–14CrossRefGoogle Scholar
  8. Elleuch M, Bedigian D, Roiseux O, Besbes S, Blecker C, Attia H (2011) Dietary fibre and fibre-rich by-products of food processing: characterisation, technological functionality and commercial applications: a review. Food Chem 122:411–421CrossRefGoogle Scholar
  9. Fernández-López J, Sendra-Nadal E, Navarro C, Sayas E, Viuda-Martos M, Alvarez JAP (2009) Storage stability of a high dietary fibre powder from orange by-products. Int J Food Sci Technol 44:748–756CrossRefGoogle Scholar
  10. Figuerola F, Hurtado ML, Estévez AM, Chiffelle I, Asenjo F (2005) Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment. Food Chem 91:395–401CrossRefGoogle Scholar
  11. Grigelmo-Miguel N, Martin-Belloso O (1999) Comparison of dietary fibre from by-products of processing fruits and greens and from cereals. LWT Food Sci Technol 32:503–508CrossRefGoogle Scholar
  12. Guimarães R, Barros L, Barreira JCM, Sousa MJ, Carvalho AM, Ferreira ICFR (2010) Targeting excessive free radicals with peels and juices of citrus fruits: grapefruit, lemon, lime and orange. Food Chem Toxicol 48:99–106CrossRefGoogle Scholar
  13. Lima H, Corrêa NCF, Santos O, Lourenço LFH (2014) Use of agroindustrial wastes (açai fiber and glycerol) in the preparation of cookies. J Food Sci Technol 52:4593–4599CrossRefGoogle Scholar
  14. López-Marcos MC, Bailina C, Viuda-Martos M, Pérez-Alvarez JA, Fernández-López J (2015) Properties of dietary fibers from agroindustrial coproducts as source for fiber-enriched foods. Food Bioprocess Technol 8:2400–2408CrossRefGoogle Scholar
  15. Magalhães LM, Segundo MA, Reis S, Lima JLFC (2008) Methodological aspects about in vitro evaluation of antioxidant properties. Anal Chim Acta 613:1–19CrossRefGoogle Scholar
  16. Martínez R, Torres P, Meneses MA, Figueroa JG, Pérez-Álvarez JA, Viuda-Martos M (2012) Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate. Food Chem 135:1520–1526CrossRefGoogle Scholar
  17. Mercadante AZ, Britton G, Rodriguez-Amaya DB (1998) Carotenoids from yellow Passion fruit (Passiflora edulis). J Agric Food Chem 46:4102–4106CrossRefGoogle Scholar
  18. Morais Ribeiro da Silva L, Teixeira de Figueiredo EA, Pontes Silva Ricardo NM, Gusmao Pinto Vieira I, Wilane de Figueiredo R, Montenegro Brasil I, Gomes CL (2014) Quantification of bioactive compounds in pulps and byproducts of tropical fruits from Brazil. Food Chem 143:389–404Google Scholar
  19. Moyer RA, Hummer KE, Finn CE, Frei B, Wrolstad RE (2002) Anthocyanins, phenolics, and antioxidant capacity in diverse small fruits: Vaccinium, Rubus, and Ribes. J Agric Food Chem 50:519–525CrossRefGoogle Scholar
  20. Nicoue EE, Savard S, Belkacemi K (2007) Anthocyanins in wild blueberries of Quebec: extraction and identification. J Agric Food Chem 55:5626–5635CrossRefGoogle Scholar
  21. O’shea N, Arendt EK, Gallagher E (2012) Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products. Innov Food Sci Emerg Technol 16:1–10CrossRefGoogle Scholar
  22. Patras A, Brunton NP, O’Donnell C, Tiwari BK (2010) Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends Food Sci Technol 21:3–11CrossRefGoogle Scholar
  23. Reque PM, Steffens RS, Jablonski A, Flôres SH, Rios AO, Jong EV (2014) Cold storage of blueberry (Vaccinium spp.) fruits and juice: anthocyanin stability and antioxidant activity. J Food Compos Anal 33:111–116CrossRefGoogle Scholar
  24. Rodrigues E, Poerner N, Rockenbach II, Gonzaga LV, Mendes CR, Fett R (2014) Phenolic compounds and antioxidant activity of blueberry cultivars grown in Brazil. Ciênc Tecnol Aliment 31:911–917Google Scholar
  25. Rodriguez-Amaya DB (2001) A guide to carotenoid analysis in foods. International Life Sciences Institute Press, WashingtonGoogle Scholar
  26. Saikia S, Mahanta CL (2015) In vitro physicochemical, phytochemical and functional properties of fiber rich fractions derived from by-products of six fruits. J Food Sci Technol 53:1496–1504CrossRefGoogle Scholar
  27. Sentanin MA, Amaya DBR (2007) Teores de carotenoides em mamão e pêssego determinados por cromatografia líquida de alta eficiência. Ciênc Tecnol Aliment 27:13–19CrossRefGoogle Scholar
  28. Singh JP, Kaur A, Singh N (2015) Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum. J Food Sci Technol 53:1269–1278CrossRefGoogle Scholar
  29. Singleton VL, Rossi JA (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16:144–158Google Scholar
  30. Su M, Silva JL (2006) Antioxidant activity, anthocyanins, and phenolics of rabbiteye blueberry (Vaccinium ashei) by-products as affected by fermentation. Food Chem 97:447–451CrossRefGoogle Scholar
  31. Tarazona-Díaz MP, Aguayo E (2013) Assessment of by-products from fresh-cut products for reuse as bioactive compounds. Food Sci Technol Int 19:439–446CrossRefGoogle Scholar
  32. Vergara-Valencia N, Granados-Pérez E, Agama-Acevedo E, Tovar J, Ruales J, Bello-Pérez LA (2007) Fibre concentrate from mango fruit: characterization, associated antioxidant capacity and application as a bakery product ingredient. LWT Food Sci Technol 40:722–729CrossRefGoogle Scholar
  33. Viuda-Martos M, Sánchez-Zapata E, Martín-Sánchez AM, Ruiz-Navajas Y, Fernández-López J, Sendra E, Pérez-Álvarez JA, Sayas E, Navarro C (2012) Technological properties of pomegranate (Punica granatum L.) peel extract obtained as co-product in the juice processing. In: Cho S, Almeida N (eds) Dietary fiber and health, chap 31. CRC Press, Boca Raton, pp 443–452CrossRefGoogle Scholar
  34. Vrhovsek U, Masuero D, Palmieri L, Mattivi F (2012) Identification and quantification of flavonol glycosides in cultivated blueberry cultivars. J Food Compos Anal 25:9–16CrossRefGoogle Scholar
  35. Wang W, Bostic TR, Gu L (2010) Antioxidant capacities, procyanidins and pigments in avocados of different strains and cultivars. Food Chem 122:1193–1198CrossRefGoogle Scholar
  36. Zanatta CF, Mercadante AZ (2007) Carotenoid composition from the Brazilian tropical fruit camu-camu (Myrciaria dubia). Food Chem 101:1526–1532CrossRefGoogle Scholar
  37. Zanatta CF, Cuevas E, Bobbio FO, Winterhalter P, Mercadante AZ (2005) Determination of anthocyanins from camu-camu (Myrciaria dubia) by HPLC–PDA, HPLC–MS and NMR. J Agric Food Chem 53:9531–9535CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2016

Authors and Affiliations

  • Tainara de Moraes Crizel
    • 1
  • Vanessa Stahl Hermes
    • 1
  • Alessandro de Oliveira Rios
    • 1
  • Simone Hickmann Flôres
    • 1
    Email author
  1. 1.Food Science DepartmentFederal University of Rio Grande do SulPorto AlegreBrazil

Personalised recommendations