Many fruits and vegetable waste acts as DF. This waste, at the same time, contains such compounds, which show antioxidant properties. In addition to protecting cells from damage caused by free radicals, chemicals like polyphenols can also treat diseases and their symptoms by inhibiting inflammatory responses and halting the progression of infection (Shay et al., 2015 (link)). As a result, incorporating such substances into meat products may improve their functionality and, thus, their healthfulness. The remnants of fresh dates are the source of polyphenols; when they were included in the formulation of bologna sausages (15% of the total), the finished product had a polyphenol level of 1.02% (Sánchez-Zapata et al., 2011 (link)). This finding suggests that adding extracts rich in polyphenolic chemicals to meat products can serve as an antioxidant and provide health benefits to the end user. Lycopene, a carotenoid present in 80-90% of ripe tomatoes, has been linked to various health benefits, including a reduced risk of prostate cancer and CV disease (Friedman, 2013 (link)). After 21 days in storage, 0.58 mg of lycopene per 100 g of product was discovered in concentrations of up to 1.2% of the tomato peel in sausage. Lycopene was detected in beef burgers cooked at 180 °C for 2 min (Luisa García, Calvo & Dolores Selgas, 2009 (link)). Furthermore, the leftovers from tomatoes can be a source of amino acids and trace elements. By incorporating just 7% of the residue, the protein level was raised by 1%, while also boosting the ash content from 2.18% to 2.45% in frankfurter beef sausages. The percentage of total lipids dropped from 20.07 to 19.4 as a result (Savadkoohi et al., 2014 (link)).
Prebiotics are a potential health benefit of fruit and vegetable waste. Prebiotics are elements that can survive stomach acid, mammalian enzymatic hydrolysis, absorption in GI tract; they are fermentable by intestinal flora and hence foster the expansion of beneficial bacteria like probiotics (Gibson et al., 2004 (link)). Prebiotics come in many forms, but some common ones include cellulose and fiber. Fiber from nopal flour (2%) and pineapple peel flour (3%) added to cooked sausages helped inoculated thermos-tolerant (probiotic) lactic acid bacteria thrive over 20 days in storage (Díaz-Vela, Totosaus & Pérez-Chabela, 2015 (link)). It is important to note that the amount of bacteria in a formulation such as this one, which contains both a probiotic and a prebiotic, needs to be closely controlled because the bacteria have the potential to degrade the overall quality of the product. It has also been observed in the above-discussed case that the inclusion of agro-industrial waste raises the mineral content of the meat products, which could lead to a rise in mineral consumption and help meet dietary guidelines.
Prebiotics are a potential health benefit of fruit and vegetable waste. Prebiotics are elements that can survive stomach acid, mammalian enzymatic hydrolysis, absorption in GI tract; they are fermentable by intestinal flora and hence foster the expansion of beneficial bacteria like probiotics (Gibson et al., 2004 (link)). Prebiotics come in many forms, but some common ones include cellulose and fiber. Fiber from nopal flour (2%) and pineapple peel flour (3%) added to cooked sausages helped inoculated thermos-tolerant (probiotic) lactic acid bacteria thrive over 20 days in storage (Díaz-Vela, Totosaus & Pérez-Chabela, 2015 (link)). It is important to note that the amount of bacteria in a formulation such as this one, which contains both a probiotic and a prebiotic, needs to be closely controlled because the bacteria have the potential to degrade the overall quality of the product. It has also been observed in the above-discussed case that the inclusion of agro-industrial waste raises the mineral content of the meat products, which could lead to a rise in mineral consumption and help meet dietary guidelines.
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