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

Bioresources and Bioprocessing

Table 7 Fortification of food products with the extract of FBPs

Fruit source	By-products	Fortified functional compound	Fortified food product	Best Dose	Bioactivity	Consumer acceptance	References
Banana	Peel extract	-	Orange juice	500 mg/100 mL	↑ ABTS, FRAP = Lipid oxidation (β-carotene bleaching)	↑ Flavor = color	(Ortiz et al. 2017)
Pomegranate	Peel extract	↑ TPC = TDF	Cookie	0.3–1.0 g/100 g flour	↑ FRAP, DPPH ↓ Microbial growth ↓ Lipid oxidation (TBARS, FFA)	↓ Taste, color, crispness, texture, OA	(Ismail et al. 2016)
	Peel extract	↑ TPC	Apple juice	500 mg/100 mL	↑ Reduction of Fremy's salt radical; = ABTS	= Colour, odor, sweetness, acidity, flavor, OA	(Altunkaya et al. 2013)
	Peel extract	TPC	Dealcoholized wine	160 mg/100 ml	-	↑ Acidity, astringency, yeast odor, and flavor; ↓ berry and apple flavor; = wine and berry odor	(Kulichová et al. 2018)
	Peel extract	↑ TPC	Curd	1%	↑ ABTS, DPPH ↓ Microbial growth	↑ Flavor, texture, OA; ↓ color	(Sandhya et al. 2018)
Grape	Pomace extract	↑ TPC, catechin and epicatechin content	Apple juice	50 mg/100 mL	↑ ABTS, FRAP	= OA	(Kulichová et al. 2018)
Grape	Press oil cake extract	↑ TPC, catechin and epicatechin content	Grape juice	50 mg/100 mL	↑ ABTS, FRAP	= OA	(Kulichová et al. 2018)
Orange	Peel extract	TPC	Fermented milk	1 g/ 100 ml	= Growth of probiotic bacteria	–	(Casarotti et al. 2018)
Orange	Peel extract	TPC	Yoghurt	600 mg/100 g milk	↑ Growth of starter culture during fermentation	↑ Cohesiveness, adhesiveness, taste, whey exudation; ↓ aftertaste	(Arioui et al. 2017)