Probing the Functional Potential of Agro‐Industrial Wastes in Dietary Interventions. Issue 6 (16th October 2014)

• Record Type: Journal Article
• Authors: Umbreen, Huma; Arshad, Muhammad Umair; Saeed, Farhan; Bhatty, Nighat; Hussain, Adullah Ijaz
• Is Part Of: Journal of food processing and preservation. Volume 39:Issue 6(2015:Dec.)
• Page Start: 1665
• Page End: 1671
• Publication Date: 2014-10-16
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.12396
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: 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 Mitchell's Industry, Okara, Pakistan, 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 IC50 value of APF, APP and MPP was 104.82, 17.65 and 2.94 μg/mL, 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.