ABSTRACT
Sustainable food production and coproduct valorization have become important issues in the food industry. From an environmental perspective, it is vital that plant coproducts produced by the agrofood industry must be “reused.” ´e industrial transformation of fruits generates large quantities of coproducts rich in bioactive compounds that may well be suitable for other purposes.1 Some of these coproducts have been recognized by several organizations (FDA and EFSA) as possessing proven health bene…ts. Depending on the availability of an adequate technology, these coproducts can be converted into commercial products, either as raw materials for secondary processes (intermediate food ingredients) or as ingredients of new products.2 ´e preparation of extracts rich
Contents
31.1 Introduction 443 31.2 Materials and Methods 444
31.2.1 Pomegranate Peel Extract Coproduct 444 31.2.2 Chemical Analysis 445 31.2.3 Physicochemical Analysis 446 31.2.4 Functional Properties 446 31.2.5 Organic Acid and Sugar Content 446
31.3 Results and Discussion 447 31.3.1 Chemical Analysis 447 31.3.2 Physicochemical Analysis 448 31.3.3 Functional Properties 448 31.3.4 Organic Acid and Sugar Content 450
31.4 Conclusions 450 References 450
in dietary …ber (DF), antioxidant …ber, and bioactive compounds (organic acid, polyphenols, and so on) from coproducts of the food industry could be used as a functional ingredient3,4 since the …bers can interact physiologically to provide numerous health bene…ts that go far beyond supporting regularity. ´ese bene…ts may include not only digestive health but also weight management, cardiovascular health, and general wellness.5 From a functionality point of view, …ber can play a number of roles in the food industry such as (i) it may be used as a tool for improving texture, (ii) as a bulking agent in reduced-sugar applications, (iii) to manage moisture in the replacement of fat, (iv) to add color, and (v) as natural antioxidant.6
