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Probing the Functional Potential of Agro‐Industrial Wastes in Dietary Interventions
Author(s) -
Umbreen Huma,
Arshad Muhammad Umair,
Saeed Farhan,
Bhatty Nighat,
Hussain Adullah Ijaz
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12396
Subject(s) - pomace , food science , dpph , dietary fiber , chemistry , food industry , functional food , antioxidant , nutraceutical , cooking methods , food sector , microbiology and biotechnology , biology , agriculture , biochemistry , ecology
The core objective of the current research was to explore the functional worth of apple pomace and mango peel powders ( APP and MPP ). For the purpose, apple pomace and mango peel were obtained from M itchell's I ndustry, O kara, P akistan, while all‐purpose flour ( APF ) was purchased from local market. The results showed that both APP and MPP were lower in fat, protein and caloric contents than APF , while higher in total and soluble dietary fibers contents. The total dietary fiber contents from APP and MPP were 68.46 and 64.75%, respectively. The total phenolics and total flavonoids contents of MPP were found to be higher than APP and APF . The DPPH radical scavenging activity in term of IC 50 value of APF , APP and MPP was 104.82, 17.65 and 2.94 μg/m L , respectively. Conclusively, the waste products from apple and mango‐processing industries could be better source of nutrition in place of APF . Practical Applications Production of waste from food industrial sector represents an immense problem to be dealt with. These wastes are rich source for essential indigestible components and bioactive compounds. The present study emphasizes on the importance of these waste products compared with all‐purpose flour to improve nutritional, physiological and antioxidant potential of the food product and can be beneficial as economic resource to develop dietary interventions.