Subprodutos de frutas como ingredientes para elaboração de produtos funcionais de baixo custo

Abstract

The use of agro-industrial by-products is shown in the face of food waste and processing of these products, as well as aggregation of lost value and sustainable use of these by-products such as peels and fruit seeds, in which they have many functional compounds and more nutrients than the notoriously consumed part. Information on the chemical and nutritional composition of fruit by-products is still quite scarce, often addressed in isolation and in different studies, making it difficult to value some of the ingredients with bioactivity. Therefore, the objective of this was to conduct a bibliographic review raising the fruits with the greatest losses in processing, to investigate the functional properties of their by-products, as well as the potential for use in the development of new health-beneficial and enomically accessible products. The use of fruit by-products in particular banana, orange, passion fruit, papaya and pineapple that have losses equal to or greater than 50% in processing, are potential ingredients that, in addition to contributing to nutritional function, can also contribute to with technological properties such as thickeners, gelers, among others for the elaboration of functional products of high nutritional value and low cost.