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 6 Application of FBPs directly to food items fortification

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

Fruit Source	By-products	Fortified functional compound	Fortified food product	Best Dose	Bioactivity	Consumer acceptance	References
Grape	Pomace powder	Carotenoids	Bread	6%	↑ FRAP, DPPH	↑ Odor (crumb, sour, and sweet), taste (sweet, sour, bitter), flavor intensity, aftertaste, off taste; = salty taste, yeast flavor	(Šporin et al. 2018)
	Pomace skin	Dietary fiber	Muffin	5–10%	= Colour, flavor, taste, texture, OA	= Colour, flavor, taste, texture, OA	(Bender et al. 2017)
	Pomace powder	Carotenoids	Cheese	5–10%	↓ Lipid oxidation (TBARS, FFA) ↓ Microbial growth	↑ Flavor, texture, OA; = appearance, sourness	(Costa et al. 2018)
	Pomace skin	Phenolics compounds	Yoghurt	6%	↑ DPPH = Viability of the starter culture	–	(Costa et al. 2018)
Pomegranate	Peel powder	Phenolics compounds, dietary fiber	Cookie	1.5–7.5%	↑ FRAP, DPPH ↓ Microbial growth ↓ Lipid oxidation (TBARS)	↓ Taste, color, crispness, texture, OA	(Ismail et al. 2016)
Pomegranate	Bagasse	Phenolics compounds, dietary fiber	Bread	15%	↑ DPPH	↑ Flavor; ↓ appearance, texture, color, taste, mouth feel, OA	(Bhol et al. 2016)
Orange	Peel powder	Dietary fiber	Cake	12.5%	–	= Appearance, color, odor; ↓ flavor, texture	(Bhol et al. 2016)
Apple	Endocarp powder	Dietary fiber	Cookie	15%	–	↑ Taste; = appearance, aroma, texture, OA	(de Toledo et al. 2017)
	Pomace powder	TPC, TFC, TDF	Biscuit	9%	↑ DPPH, reducing power	↑ Flavor; = OA; ↓ appearance, color, and texture;	(Mir et al. 2017)
	Pomace		Milk-based desert	0.5–3%	↑ Survival rates of probiotic bacterium ↑ Microbial growth	↓ Flavor, texture, OA; = appearance, mouthfeel	(Ayar et al. 2018)
Mango	Peel powder	TPC	Bread	3%	↑ FRAP, DPPH	↑ Fruity aroma, fruity taste, aftertaste, crumb color, hardness, stickiness; ↓ bread aroma	(Pathak, et al. 2016)
Pineapple	Peel powder	TDF	Yoghurt	1%	↓ Fermentation time	–	(Sah et al. 2016)
Pineapple	Central axis powder	TDF	Cookie	15%	–	↑ Taste; = appearance, aroma, texture, OA	(de Toledo et al. 2017)
Passion fruit	Peel powder	TDF	Bread	20%	–	↑ Difference intensity; = appearance, aroma, texture, flavor, OA	(Conti-Silva and Ferreira Roncari 2015)

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