Trends and challenges of fruit by-products utilization: insights into safety, sensory, and benefits of the use for the development of innovative healthy food: a review

Hasan, Md. Mehedi; Islam, Md. Rakibul; Haque, Ahmed Redwan; Kabir, Md. Raihan; Khushe, Khursheda Jahan; Hasan, S. M. Kamrul

doi:10.1186/s40643-023-00722-8

Bioresources and Bioprocessing

Table 5 Sensory effect of foods by the addition of FBPs

From: Trends and challenges of fruit by-products utilization: insights into safety, sensory, and benefits of the use for the development of innovative healthy food: a review

FBPs	Food products	Target issue	Effects	References
Banana peel	Yogurt	Phenolic compounds	- Increase total phenolic content, antioxidant activity - Reduce lipid oxidation and increase viscosity - Good sensory acceptability	(Kabir et al. 2021)
Mango by-product	Bakery products, biscuits	Dietary fiber and polyphenols	- Increase in fiber and polyphenol content - Increase in weight, density, and breaking strength - Good sensory acceptability	(Martins et al. 2017)
Apple pomace	Wheat bread	Nutritional value and physicochemical, antioxidant, and sensory properties	- Increase in ash and total carbohydrate content - Increase of total polyphenol content and antioxidant activity - No substantial alteration in sensory attributes	(Valková et al. 2022)
Banana peel	Bakery products, Pasta, Confectionaries	Ash, dietary fiber, and total phenolic content	- Increase of fiber, ash, and phenolic content - Increase of gumminess, volume, viscosity, and foaming stability - Increase overall sensory acceptability	(Martins et al. 2017)
Watermelon rinds	Cookies	Dietary fiber and bioactive compounds	- Increase in dietary fiber and antioxidant content - Reduce glycemic index - Products with slightly softer texture - Good sensory acceptability	(Naknaen et al. 2016)
Pineapple Peel	Yogurt	Dietary fiber	- Increase in dietary fiber - Reduce firmness and fermentation time	(Sah et al. 2016)
Orange peel	Orange jam	Sensory, physicochemical, and Nutritional value	- Increase of sugars, soluble solids, titratable acidity, and water activity - Enhanced levels of antioxidants, carotenoids, phenolic compounds, protein, ash, lipids, and fiber - Jam with 8% orange peel maintains sensory acceptability	(Teixeira et al. 2020)
Kinnow rind, pomegranate rind, and seed powders	Goat meat patties	Antioxidant compounds	- Increase in free radical-scavenging phenolic compounds - Reduced lipid oxidation - No significant change in sensory attributes	(Devatkal et al. 2010)
Lemon, orange, grape, and banana fruit peel powders	Chicken patties	Oxidative stability, microbial quality, physicochemical properties, and sensory attributes	- Increase bioactive substances and free radical scavenging activity - Significant antioxidant and antibacterial activities - Improved sensory attributes	(Abdel-Naeem et al. 2022)

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