ArticleFood science & nutrition2025
Chemical Evaluation and Nutritional Benefits of Dietary Additives Formulated From Fruit Peel Blends.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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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.
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Who cites it
1 citing paper in PubMed.
- Chemical Evaluation and Nutritional Benefits of Dietary Additives Formulated From Fruit Peel Blends.Food science & nutrition · 2025Article
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Authors and funding
3 authors.
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Abstract
Food insecurity and malnutrition remain global concerns, exacerbated by the wastage of nutrient-rich plant foods and their underutilized parts. Fruit peels, often discarded in food consumption and processing, contribute to substantial nutrient loss and food waste. This study formulated and evaluated different fruit peel blends and assessed their micronutrient composition, phytochemical content, and antioxidant activity. An experimental approach was employed, processing nine fruit peels into three primary blends: orange-lemon-mandarin (OLM), pineapple-cucumber-green apple (PCG), and watermelon-guava-red apple (WGR), each with three variations (A, B, C). The fruit peels were cleaned, dried, de-bittered, and ground into powder before laboratory analysis using AOAC standard methods. Data were statistically analyzed using analysis of variance (ANOVA) on Statistical Package for Social Science (SPSS) version 20.0, with significance accepted at
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