Bioactive Compounds in Fruits and Vegetables Byproducts: Interactions and Bioavailability

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (10 December 2024) | Viewed by 1569

Special Issue Editor


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Guest Editor
Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Vila Real, Portugal
Interests: plant physiology; abiotic stresses and mitigation strategies; agrarian sciences and food biotechnology; fruit science; valorization of bio-based products and and co-products
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Special Issue Information

Dear Colleagues,

This Special Issue of Foods is focused on “Bioactive Compounds in Fruits and Vegetables Byproducts: Interactions and Bioavailability”. The main aim of this Special Issue is to bring together scientists with experience in the fields of bioactive compounds and functional food. The bioactive compounds found in fruits and vegetables and their byproducts have considerable application potential. These compounds have demonstrated promising results in the food, medicine and agriculture industries. We can extract useful bioactive compounds from fruits, vegetables and their byproducts, contributing to sustainable practices and minimizing waste. The full extent of their functionalities requires further research to optimize extraction methods for maximum efficiency and yield. Exploring the potential of bioactive compounds could lead to novel solutions that benefit food products, human health and the environment. Therefore, this Special Issue is open to research results and/or quality reviews on new challenges and new technological approaches related to bioactive compounds and food products with potential functionality.

Dr. Berta Gonçalves
Guest Editor

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Keywords

  • bioactive compounds
  • bioavailability
  • bioaccessibility
  • functional foods
  • healthy food
  • fruits byproducts
  • vegetables byproducts

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Published Papers (1 paper)

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Research

15 pages, 2836 KiB  
Article
Utilisation of Rosehip Waste Powder as a Functional Ingredient to Enrich Waffle Cones with Fibres, Polyphenols, and Carotenoids
by Alexandra Raluca Borşa (Bogdan), Adriana Păucean, Melinda Fogarasi, Floricuța Ranga, Andrei Borșa, Anda Elena Tanislav, Vlad Mureșan and Cristina Anamaria Semeniuc
Foods 2025, 14(1), 90; https://doi.org/10.3390/foods14010090 - 1 Jan 2025
Viewed by 839
Abstract
The solid waste generated from processing rosehip fruits into jam is valuable due to its rich content in fibres, polyphenols, and carotenoids; it could be valorised as a functional ingredient in a powder form to enrich food products. This study aimed to test [...] Read more.
The solid waste generated from processing rosehip fruits into jam is valuable due to its rich content in fibres, polyphenols, and carotenoids; it could be valorised as a functional ingredient in a powder form to enrich food products. This study aimed to test its potential as a value-added ingredient, especially to enrich waffle cones with fibres, polyphenols, and carotenoids. In this regard, four formulations of waffle cones were prepared by partially substituting wheat flour with rosehip waste powder at 0%, 10%, 15%, and 20%, reaching concentrations of 0%, 3.7%, 5.7%, and 7.5% of the total batter, respectively. These were assessed for their sensory, textural, and techno-functional properties; proximate composition (including crude fibre); energy value; pH; and colour, as well as the content of carotenoids and polyphenols. The contribution of rosehip powder to the production cost of these waffle cone formulations was also determined. The results showed that using rosehip waste powder as an ingredient reduced the waffle cones powder’s capacity to hold water (from 3.11 g/g to 2.64–3.08 g/g) and to swell (from 4.98 mL/g to 4.23–4.48 mL/g), while it increased their oil-holding capacity (from 0.93 g/g to 0.96–1.19 g/g) and the content in fibre (from 1.58% to 3.41–4.83%), polyphenols (from 400.70 µg/g to 1732.26–2715.69 µg/g), and carotenoids (from n.d. to 6.86–14.28 µg/g); however, the solubility (72.65–75.33%), hardness (2.31–2.83 N), and fracturability (6–8) were not significantly influenced. The sensory acceptability of enriched waffle cones (92–93%) was higher than that of control waffle cones (90%). The production cost of a waffle cone increased by EUR 0.004–0.009 when wheat flour was substituted by rosehip powder in concentrations of 10–20%. In conclusion, to enrich waffle cones with fibres, polyphenols, and carotenoids, at least 10% of wheat flour must be substituted with rosehip waste powder in their manufacturing recipe. Full article
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