Potential Application of Native Fruit Wastes from Argentina as Nonconventional Sources of Functional Ingredients

ISLA M.I.; CATTANEO F.; ORQUEDA M.E.; MORENO A.; PEREZ J.; RODRIGUEZ F.; CORREA URIBURU F.; TORRES SEBASTIÁN; ZAMPINI I.

Valorisation of Agro-industrial Residues?Volume II: Non-Biological Approaches

Springer

Lugar: Cham; Año: 2020; p. 173 - 190

The disposal of a large number of waste materials or by-products results in high costs for the food industry and can have a negative environmental impact. Therefore, in the last years, a circular economy model based on a sustainable food chain management is in development. Metabolites such as phenolics compounds, fibers, and proteins obtained from vegetable by-products or waste biomass could be used as ingredients in the formulation of new functional foods. The Argentine native fruits (chilto, algarrobo, mistol) are used as food (edible fleshy fruit, sweets, flours, juices, and beverages) by different local communities and some of them are industrialized. In fact, the industrial processing of fruits has as a consequence the production of large amounts of fruits wastes, mainly peels or skin, pomace, and seeds. Phenolic compounds (benzoic and cinnamic acid and derivatives; phenylpropanoid acids; C-glycosyl flavones; anthocyanins, among others) obtained from these wastes by different procedures are able to modulate the metabolism of lipids and carbohydrates in the gastrointestinal tract (GT) through enzymes inhibition (lipase, amylase and glucosidase), to modulate oxidative processes and inflammatory pathologies and could be considered functional ingredients. Phenolic compounds microencapsulated in using zein as an encapsulating material were prepared, these structures are more stable and facilitate its handling as a food ingredient. Therefore, these encapsulation structures could be considered a potential ingredient for functional food development. Furthermore, the bioactive extracts of fruits by-products were used to develop coating structures based on zein fibers. These coatings can be optimized to package structures in contact with hydrophilic or lipophilic food products.