Table 4.
Examples of the reintegration of apple-, cereal-, and tomato-processing by-products in functional food products.
| Food Product | Effect On Food Product | Ref. | ||
|---|---|---|---|---|
| Apple | AP flour (5, 10%) | Bakery product—sourdough | + cell viability; ↑ organic acid content (malic, oxalic, and citric acid) | [3] |
| AP flour (5, 10, 15%) | Cereal crispbread | ↑ total dietary fiber; ↑ hardness and crispiness | [139] | |
| Apple peel powder | Muffin | ↑ dietary fiber; ↑ bioactive compounds; + color and texture; + organoleptic characteristics (12%) | [157] | |
| AP flour (2.5, 5, 7, 10%) | Pasta | ↓ carbohydrate content; ↑ fiber, protein, fat, and ash content; ↑ swelling index, cooking water absorption, and cooking loss; ↓ optimum cooking time; ↓ texture and structure of pasta (10%) | [32] | |
| AP (2, 3, 6, 9%) | Freeze-dried snacks | ↑ AP; ↓ lightness coefficient; ↑ cutting force; ↑ organoleptic properties (2%); ↓ water activity | [158] | |
| AP 20% | GF corn snacks | ↑x36 chlorogenic acid; ↑x4 cryptochlorogenic acid; ↑x6 catechin; ↑x3 procyanidin; ↑x8 epicatechin; ↑x25 phlorizin; ↑x3 total soluble and insoluble dietary fiber; ↑ organoleptic scores | [159] | |
| AP powder | Yogurt | ↓ sensory profile; ↑ protein and fat content; ↑ rheological attributes | [141] | |
| Freeze-dried AP powder (0.5, 1%) | Set-type yogurt | ↑ gelation pH; ↓ fermentation time (1%); firmer and consistent yogurt (cold storage); stable structure (0.5%); stabilizer and texturizer | [43] | |
| Dried AP (7, 14%) | Italian salami | ↓ fat and calories; ↑ fiber and phenol content | [140] | |
| Defatted apple seed flour | Chewing gum | ↑ phlorizin content (52–67% and 75–83% of the total phenolics) | [143] | |
| Cereal | WB & BF | Bread | ↑ dietary fibers content | [160] |
| ↑ alveograph profile | ||||
| ↑ volume of bread | ||||
| SCC (10, 20, and 30%) | GF rice muffin | ↑ dietary fibers and ferulic acid content; ↑ nutritional value; + height, color, and texture (20% SCC) | [147] | |
| BRF | Buns and muffins | ↑ dietary fibers, iron, zinc, and calcium; ↑ antioxidant capacity and phytonutrient content; ↓ carbohydrates and sensory acceptability; moderate glycemic index and glycemic load; ↑ shelf life | [161] | |
| OPC & OPI | Yogurt | ↑ nutritional benefits (OPI); ↑ product quality and sustainability (OPC); ↑ nutritional (OPC) | [149] | |
| BMG + PBD (1:1) | Cereal composite bar | + essential minerals and fiber; ↑ sensorial evaluation; antifungal properties | [162] | |
| BSG | Yogurt | ↑ viscosity and shear stress; ↓ fermentation time; maintained flow behavior and stability | [163] | |
| BRG+PFPF+WP | GF breakfast cereals | Average acceptance; + total, soluble, and insoluble dietary fiber; ↑ darkness, protein, and carbohydrate content; ↓ expansion and consumer acceptance | [164] | |
| PH | Gel-based foods | ↑ textural and sensory characteristics; syneresis and fat loss during cooking avoidance; ↑ gelling properties | [165] | |
| Tomato | CT | Hemp, flaxseed, grapeseed oil | ↑ oil quality; ↑ viscosity (flaxseed oil); ↓ viscosity (hemp and grapeseed oil); intense color | [154] |
| TBPP | biofilms | ↑ aesthetic impact and coloring; ↓ transparency | [166] | |
| TBPP | biofilms | ↑ physical properties (diameter, thickness, density, weight); ↑ antimicrobial effect; ↑ total phenolic content | [155] | |
| TPP | GF ready to cook snack | ↑ fiber, mineral, and lycopene content; ↑ antioxidant activity; ↓ oil uptake | [167] | |
| TPF | Spreadable cheese | ↑ spreadability; ↑ antioxidant activity and phenolic content; ↑ fibers | [168] | |
| TBP | Passata | ↑ total dietary fiber; ↑ lycopene and polyphenols | [169] | |
| TPP (5, 10, 15, 20, 25%) | cookies | ↓ lightness values; ↑ redness and yellowness; acceptable by consumers (5%) | [170] | |
| TPF (15%) | pasta | ↑ carotenoids and dietary fiber; ↓ sensory scores for elasticity, odor, and firmness | [171] |