Tropical fruits that are underutilized have the potential to significantly improve dietary diversity and sustainable food systems. They are a commercially underutilized but scientifically validated source of functional food ingredients. This review critically analyzes their phytochemical diversity, processing technologies, product development strategies, and health benefits. Peels, seeds, and kernels that are not edible often have higher bioactive concentrations than pulps. Emerging green technologies such as ultrasound-assisted, microwave-assisted, supercritical fluid, pulsed electric field, advanced drying, and high-pressure processing consistently outperform conventional methods in phytochemical retention. Baobab pulp successfully supports probiotic growth in fermented dairy products, while baobab seed extract greatly prolongs the shelf life of beef patties. Clinical research indicates that amla extract has effects like those of atorvastatin in type 2 diabetes, whereas jabuticaba peel enhances postprandial glucose metabolism in individuals with metabolic syndrome. But there is still a translational gap between human validation and mechanistic results. While pequi, jabuticaba, baobab, and jackfruit are well-characterized, species like cambuci and African medlar lack processing and functional studies. Future research should prioritize bioavailability studies, clinical trials with realistic doses, and green technology scale-up to transition these fruits from regional specialties to globally recognized functional ingredients.
Ali Hassan, F. H. Awlqadr, S. Shahid et al.· International Journal of Foo...· 0 citations
Barley (Hordeum vulgare L.) is a nutrient-rich cereal crop and a valuable source of bioactive compounds, particularly flavonoids such as lutonarin and saponarin, which possess strong antioxidant and health-promoting properties. This study evaluated the nutritional, structural, rheological, and sensory properties of cookies enriched with barley flavonoids. Initially, the nutritional composition of barley leaves was analysed, including moisture (10.4±0.09%), ash (3.02±0.07%), protein (23.62±0.23%), fat (4.95±0.05%), crude fiber (13.25±1.25%), total carbohydrates (44.76±2.07%), and antioxidant activity (DPPH: 69.10±1.92%, FRAP: 16.18±0.12 μmol Fe2+ equiv/g, ABTS: 7.07±0.25 mg TEAC/g, total phenolics: 0.125±0.05 mg GAE/g, total flavonoids: 0.46±0.03 mg GAE/g). In the second phase, lutonarin and saponarin were extracted and incorporated into wheat flour for cookie development. In the final phase, cookies with varying flavonoid concentrations (T0–T4) were analysed. Farinograph results indicated increased water absorption, dough development time, and stability. FTIR, SEM, and XRD confirmed flavonoid-induced molecular interactions, producing a more porous structure, while textural analyses showed reduced hardness and chewiness. Colour parameters (L*, a*, b*) indicated darker, richer hues with higher flavonoid content due to phenolic and Maillard reactions. Sensory evaluation revealed high consumer acceptance, with T2 and T3 showing optimal antioxidant activity, nutritional value, dough behaviour, and sensory qualities.
M. Khan, Huma Bader Ul Ain, Tabussam Tufail et al.· International Journal of Foo...· 0 citations
