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Antioxidant Enrichment and Antimicrobial Protection of Fresh‐Cut Fruits Using Their Own Byproducts: Looking for Integral Exploitation
Author(s) -
AyalaZavala J.F.,
RosasDomínguez C.,
VegaVega V.,
GonzálezAguilar G.A.
Publication year - 2010
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2010.01792.x
Subject(s) - flesh , antimicrobial , food science , antioxidant , context (archaeology) , carotenoid , chemistry , health benefits , microbiology and biotechnology , biology , traditional medicine , biochemistry , paleontology , organic chemistry , medicine
Fresh‐cut fruit consumption is increasing due to the rising public demand for convenience and awareness of fresh‐cut fruit's health benefits. The entire tissue of fruits and vegetables is rich in bioactive compounds, such as phenolic compounds, carotenoids, and vitamins. The fresh‐cut fruit industry deals with the perishable character of its products and the large percentage of byproducts, such as peels, seeds, and unused flesh that are generated by different steps of the industrial process. In most cases, the wasted byproducts can present similar or even higher contents of antioxidant and antimicrobial compounds than the final produce can. In this context, this hypothesis article finds that the antioxidant enrichment and antimicrobial protection of fresh‐cut fruits, provided by the fruit's own byproducts, could be possible.