Fruit residues as biomass for bioethanol production using enzymatic hydrolysis as pretreatment.

The commercialization of fruits in markets generates a large amount of waste because they are perishable and have a short shelf life, so, they are discarded. This study aimed to provide a noble end to discarded fruits that have fermentable sugars. Banana, apple, mango and papaya residues were collected from supermarkets and underwent an enzymatic hydrolysis process.

Effect of yerba mate (Ilex paraguariensis) leaves on dough properties, antioxidant activity, and bread quality using whole wheat flour.

This study investigated the effects of different yerba mate (YM) proportions (1.5, 2.5, and 4.