Centro Tecnológico de la Carne de Galicia, Ourense, Spain.
Department of Nutrition and Dietetics, Cukurova University, Adana, Turkey.
Crit Rev Food Sci Nutr. 2023;63(25):7795-7810. doi: 10.1080/10408398.2022.2050350. Epub 2022 Mar 14.
Food processing, especially the juice industry, is an important sector that generate million tons of residues every. Due to the increasing concern about waste generation and the interest in its valorization, the reutilization of by-products generated from the processing of popular fruits of the genus (rich in high-added value compounds) has gained the spotlight in the food area. This review aims to provide an overview of the high added-value compounds found in the residues of fruits (peach, nectarine, donut peach, plum, cherry, and apricot) processing and applications in the food science area. Collective (pomace) and individual (kernels, peels, and leaves) residues from fruits processing contains polyphenols (especially flavonoids and anthocyanins), lipophilic compounds (such as unsaturated fatty acids, carotenes, tocopherols, sterols, and squalene), proteins (bioactive peptides and essential amino acids) that are wasted. Applications are increasingly expanding from the flour from the kernels to encapsulated bioactive compounds, active films, and ingredients with technological relevance for the quality of bread, cookies, ice cream, clean label meat products and extruded foods. Advances to increasing safety has also been reported against anti-nutritional (amygdalin) and toxic compounds (aflatoxin and pesticides) due to advances in emerging processing technologies and strategic use of resources.
食品加工，特别是果汁行业，是一个重要的领域，每年都会产生数百万吨的残渣。由于人们越来越关注废物的产生和对其增值的兴趣，加工流行水果（富含高附加值化合物）产生的副产品的再利用在食品领域引起了关注。本文旨在综述桃、油桃、油蟠桃、李、樱桃和杏加工过程中产生的高附加值化合物及其在食品科学领域的应用。水果加工的集体（果皮渣）和个体（核、皮和叶）残渣中含有多酚（特别是类黄酮和花青素）、脂溶性化合物（如不饱和脂肪酸、类胡萝卜素、生育酚、甾醇和角鲨烯）、蛋白质（生物活性肽和必需氨基酸），这些物质都被浪费了。应用范围从核仁的面粉扩展到封装的生物活性化合物、活性薄膜以及对面包、饼干、冰淇淋、清洁标签肉类产品和挤压食品质量具有技术相关性的成分。由于新兴加工技术的进步和资源的战略利用，对杏仁苷等抗营养（苦杏仁苷）和有毒化合物（黄曲霉毒素和农药）的安全性的提高也有报道。
