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. 2020 Nov 22;9(11):1716. doi: 10.3390/foods9111716

Table 5.

Application of some fruit by-products into food products.

Fruit by-Product Food Products Effects References
Apple pomace Bakery products, cakes, cookies, meat products, yoghurt, jams, juice
  • -

    Source of dietary fibre and polyphenols

  • -

    Enhance nutritional value

  • -

    Natural stabilizer and texturizer

 [85]
Grape pomace and seeds Bakery products, yoghurt, Meat product
  • -

    Dietary fiber supplement

  • -

    Modify the formulation and extend shelf life of meat

  • -

    Reduction of meat lipid oxidation

 [110]
Banana peel Bakery products, Pasta, Confectionaries
  • -

    High gluten bread

  • -

    High ash, dietary fibre and total phenolic content

  • -

    Increase of viscosity, volume, gumminess and odour acceptance

  • -

    Increase in foaming stability and

  • -

    overall acceptability

 [111,112]
Mango by-product Bakery products, biscuits
  • -

    High content of dietary fiber and polyphenols

  • -

    Increase of breaking strength, weight and density

  • -

    Good sensory acceptability

 [60,111]
Orange by-product Biscuits, sausage, Fermented milk, Ice cream, Pasta products
  • -

    Wheat flour or starch substitute

  • -

    Improve nutritional value

  • -

    Reduce the caloric value

  • -

    Good sensory acceptability

 [60]
Peach by-product Muffins
  • -

    Fat substitute

  • -

    Enhance Nutritional value (dietary fiber)

  • -

    Reduce the caloric value

  • -

    Increase the hardness

  • -

    Acceptable sensory evaluation

 [60]
Raspberry and Cranberry by products Muffins
  • -

    Healthy nutritional profiles.

  • -

    Improvement of viscoelastic properties and texture profile

 [113]