科研之友
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摘要
Presently, producers are striving to create products which contain a value added factor, such as dietary fibre or in more recent times, phytochemicals. The production and addition of such nutrients can be quite costly for the producer. In the fruit and vegetable industry, the preparation and processing procedures can lead to one third of the product being discarded. This can be costly for the manufacturer and also may have a negative impact on the environment. Research has shown that these by-products can have a high nutritional value. It has also been suggested, that they could be used as a food ingredient due to their functional abilities such as gelling and water binding. The focus of this review is on the nutritional and functional properties of the by-products of food processing and their potential applications as nutritional new ingredients in foods. Industrial relevance: Processors are constantly trying to utilize as much of their product as possible, and this paper puts forward an alternative use for their 'waste' which would be of a significant benefit to their business.This new food ingredient contains a nutritional benefit, such as dietary fibre, vitamins and minerals and bio-actives such as flavonoids and lycopene.Due to the nature of the by-products, functionally they hold such properties as increased water holding and binding, gelling and thickening.This review suggests a solution for creating a cheaper value-added ingredient which in turn decreases the present ways of disposing these by-products (which can be harmful to the environment), while also saving the producer's money.Ingredient companies are continually looking for cheaper but value-added ingredients; this paper reflects the opportunity for fruit and vegetable byproducts.
- 出版日期2012-10
