Minimally processed beetroot waste as an alternative source to obtain functional ingredients.

Large amounts of waste are generated by the minimally processed vegetables industry, such as those from beetroot processing. The aim of this study was to determine the best method to obtain flour from minimally processed beetroot waste dried at different temperatures, besides producing a colorant from such waste and assessing its stability along 45 days. Beetroot waste dried at 70 °C originates flour with significant antioxidant activity and higher betalain content than flour produced from waste dried at 60 and 80 °C, while chlorination had no impact on the process since microbiological results were consistent for its application.

Evaluation of bioactive compounds, chemical and technological properties of fruits byproducts powder.

Millions of tons of fruit byproducts are discarded globally every day by food processing industries, which represents a considerable loss in terms of nutrients. The goal of this work was to evaluate the physico-chemical, technological, antioxidant properties and characterization of carotenoids for papaya, pineapple, olive byproducts and anthocyanins for blueberry byproducts. The results indicated that these byproducts are good sources of total dietary fiber, especially olive byproducts (53.

Genetic mapping of semi-polar metabolites in pepper fruits ( sp.): towards unravelling the molecular regulation of flavonoid quantitative trait loci.

Untargeted LCMS profiling of semi-polar metabolites followed by metabolite quantitative trait locus (mQTL) analysis was performed in ripe pepper fruits of 113 F2 plants derived from a cross between AC1979 (no. 19) and No. 4661 Selection (no.