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首页> 外文期刊>Innovative Food Science & Emerging Technologies >Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products.
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Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products.

机译：水果和蔬菜副产品的膳食纤维和植物化学特征及其在食品中作为新成分的最新应用。

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Presently, producers are striving to create products which contain a value added factor, such as dietary fibre or in more recent times, phytochemicals. The production and addition of such nutrients can be quite costly for the producer. In the fruit and vegetable industry, the preparation and processing procedures can lead to one third of the product being discarded. This can be costly for the manufacturer and also may have a negative impact on the environment. Research has shown that these by-products can have a high nutritional value. It has also been suggested, that they could be used as a food ingredient due to their functional abilities such as gelling and water binding. The focus of this review is on the nutritional and functional properties of the by-products of food processing and their potential applications as nutritional new ingredients in foods. Industrial relevance: Processors are constantly trying to utilize as much of their product as possible, and this paper puts forward an alternative use for their "waste" which would be of a significant benefit to their business. This new food ingredient contains a nutritional benefit, such as dietary fibre, vitamins and minerals and bio-actives such as flavonoids and lycopene. Due to the nature of the by-products, functionally they hold such properties as increased water holding and binding, gelling and thickening. This review suggests a solution for creating a cheaper value-added ingredient which in turn decreases the present ways of disposing these by-products (which can be harmful to the environment), while also saving the producer's money. Ingredient companies are continually looking for cheaper but value-added ingredients; this paper reflects the opportunity for fruit and vegetable byproducts
机译：当前，生产者正在努力创造包含增值因素的产品，例如膳食纤维或最近的植物化学物质。这些营养素的生产和添加对于生产者而言可能是相当昂贵的。在果蔬工业中，准备和加工程序可能导致三分之一的产品被丢弃。这对于制造商而言可能是昂贵的，并且也可能对环境造成负面影响。研究表明，这些副产品可以具有很高的营养价值。还已经建议，由于它们的功能性如胶凝和水结合作用，它们可以用作食品成分。本文的重点是食品加工副产物的营养和功能特性及其作为食品中营养新成分的潜在应用。行业相关性：加工商一直在尝试尽可能多地利用其产品，因此本文提出了“废物”的替代用途，这对他们的业务将有重大好处。这种新的食品成分具有营养价值，例如膳食纤维，维生素和矿物质以及生物活性物质（例如黄酮类化合物和番茄红素）。由于副产物的性质，它们在功能上具有诸如增加的水保持和结合，胶凝和增稠的性质。这篇评论提出了一种创建更便宜的增值成分的解决方案，该解决方案反过来减少了处理这些副产品（可能对环境有害）的现有方式，同时还节省了生产者的钱。配料公司一直在寻找便宜但增值的配料。本文反映了水果和蔬菜副产品的机会

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