Agro-industrial fruit co-products in Colombia, their sources and potential uses in processed food industries: a review
2015
Miguel Ángel Alarcón García | Jairo Humberto López Vargas | Diego Alonso Restrepo Molina
<p>Fruit agribusinesses generate large amounts of byproducts<br />with diverse characteristics that are inherent to the fruits<br />from which they come, which are a source of great use potential<br />because their compositions include molecules that are currently<br />of high interest (antioxidants and dietary fiber). It is clear that,<br />without correct handling and disposal, theses fruits present a<br />problem due to the environmental pollution that large quantities<br />of residues can generate. Although there are varied uses for agroindustrial<br />co-products, this review focused on the potential uses<br />that co-products could have in different processed food matrices.<br />In this sense, this paper led to the revelation that one of the<br />principal objectives of the reviewed research was to condition<br />co-products for use in processed foods in an attempt to take<br />advantage of the bio-active compounds they contain, principally<br />the natural antioxidant activity, which especially enjoys acceptance<br />by consumers of processed foods.</p>
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