ReviewFoods (Basel, Switzerland)2022
Agro-Industrial Fruit Byproducts as Health-Promoting Ingredients Used to Supplement Baked Food Products.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
18 citing papers in PubMed, 40 citations in OpenAlex.
- Fruit Pomace as a Functional Ingredient in Wheat Biscuits: Mineral Composition, Colour Characteristics, and Quality Evaluation of Peach Pomace-Enriched Biscuits.Molecules (Basel, Switzerland) · 2026Article
- Enzyme-assisted valorization of agro-industrial byproducts for sustainable and efficient broiler production.Veterinary world · 2026Review
- Effect of Freeze Drying, Hot Air Drying, and Hot Air Drying Preceded by Freezing on Phytochemical Composition, Antioxidant Capacity, and Technological Properties of Mango Peels.Foods (Basel, Switzerland) · 2026Article
- Modulation of Egg Elemental Metabolomics by Dietary Supplementation with Flavonoids and Orange Pulp (Antioxidants (Basel, Switzerland) · 2025Article
- Exploring the Bioactive Potential and Biocompatibility of Extracts from Agro-Industrial Residues for Cosmetic Applications.International journal of molecular sciences · 2025Article
- Nutritional and Bioactive Profiling ofMolecules (Basel, Switzerland) · 2025Article
- New Gluten-Free Extruded Snack-Type Products Based on Rice and Chickpea and Fortified with Passion Fruit Skin: Extrusion Cooking Effect on Phenolic Composition, Non-Nutritional Factors, and Antioxidant Properties.Molecules (Basel, Switzerland) · 2025Article
- Exploring the Epicarp Potential fromAntioxidants (Basel, Switzerland) · 2025Article
- Agro-Residues and Sucrose Alternatives in Confectionery Transformation Towards Glucose Spikes Minimization.Foods (Basel, Switzerland) · 2025Article
- Production of Long Fermentation Bread with Jabuticaba Peel Flour Added: Technological and Functional Aspects and Impact on Glycemic and Insulinemic Responses.Foods (Basel, Switzerland) · 2024Article
- Health-Promoting Properties and the Use of Fruit Pomace in the Food Industry-A Review.Nutrients · 2024Review
- Modulation of the glycaemic index value of shortbread cookies by the use of erythritol and fruit pomace.Scientific reports · 2024Article
- Unveiling the Chemistry of Citrus Peel: Insights into Nutraceutical Potential and Therapeutic Applications.Foods (Basel, Switzerland) · 2024Review
- Lyophilized Avocado Paste Improves Corn Chips' Nutritional Properties and Sensory Acceptability.Foods (Basel, Switzerland) · 2024Article
- Pulp or Peel? Comparative Analysis of the Phytochemical Content and Selected Cosmetic-Related Properties ofMolecules (Basel, Switzerland) · 2024Article
- Production of biodegradable food packaging from mango peel via enzymatic hydrolysis and polyhydroxyalkanoates synthesis: A review on microbial intervention.Current research in microbial sciences · 2024Review
- Strategies to Assess the Impact of Sustainable Functional Food Ingredients on Gut Microbiota.Foods (Basel, Switzerland) · 2023Review
- Exploring the underutilized novel foods and starches for formulation of low glycemic therapeutic foods: a review.Frontiers in nutrition · 2023Review
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
Abstract
One of the biggest problems faced by food industries is the generation of large amounts of agro-industrial byproducts, such as those derived from fruit processing, as well as the negative effects of their inadequate management. Approximately 1/3 of the food produced worldwide is unused or is otherwise wasted along the chain, which represents a burden on the environment and an inefficiency of the system. Thus, there is growing interest in reintroducing agro-industrial byproducts (both from fruits and other sources) into the processing chain, either by adding them as such or utilizing them as sources of health-promoting bioactive compounds. The present work discusses recent scientific studies on the nutritional and bioactive composition of some agro-industrial byproducts derived from fruit processing, their applications as ingredients to supplement baked foods, and their main biological activities on the consumer's health. Research shows that agro-industrial fruit byproducts can be incorporated into various baked foods, increasing their fiber content, bioactive profile, and antioxidant capacity, in addition to other positive effects such as reducing their glycemic impact and inducing satiety, all while maintaining good sensory acceptance. Using agro-industrial fruit byproducts as food ingredients avoids discarding them; it can promote some bioactivities and maintain or even improve sensory acceptance. This contributes to incorporating edible material back into the processing chain as part of a circular bioeconomy, which can significantly benefit primary producers, processing industries (particularly smaller ones), and the final consumer.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.