Antioxidant Enrichment and Antimicrobial Protection of Fresh-Cut Fruits Using Their Own Byproducts: Looking for Integral Exploitation
Article first published online: 23 SEP 2010
© 2010 Institute of Food Technologists®
Journal of Food Science
Volume 75, Issue 8, pages R175–R181, October 2010
How to Cite
Ayala-Zavala, J.F., Rosas-Domínguez, C., Vega-Vega, V. and González-Aguilar, G.A. (2010), Antioxidant Enrichment and Antimicrobial Protection of Fresh-Cut Fruits Using Their Own Byproducts: Looking for Integral Exploitation. Journal of Food Science, 75: R175–R181. doi: 10.1111/j.1750-3841.2010.01792.x
- Issue published online: 12 OCT 2010
- Article first published online: 23 SEP 2010
- MS 20100427 Submitted 4/19/2010, Accepted 7/15/2010.
- fresh-cut fruits;
- safety and quality
Abstract: Fresh-cut fruit consumption is increasing due to the rising public demand for convenience and awareness of fresh-cut fruit's health benefits. The entire tissue of fruits and vegetables is rich in bioactive compounds, such as phenolic compounds, carotenoids, and vitamins. The fresh-cut fruit industry deals with the perishable character of its products and the large percentage of byproducts, such as peels, seeds, and unused flesh that are generated by different steps of the industrial process. In most cases, the wasted byproducts can present similar or even higher contents of antioxidant and antimicrobial compounds than the final produce can. In this context, this hypothesis article finds that the antioxidant enrichment and antimicrobial protection of fresh-cut fruits, provided by the fruit's own byproducts, could be possible.