| Abstract | Na temelju dosadašnjih istraživanja, o primjeni nusproizvoda banane, lubenice i jabuke, ovaj rad sažeo je informacije o nutritivnom sastavu, bioaktivnim komponentama, zdravstvenim prednostima i primjeni ovih nusproizvoda u prehrambenoj industriji, za razvijanje novih funkcionalnih prehrambenih proizvoda. Iako su bogatiji prehrambenim vlaknima i fitokemikalijama od pulpe voća, nusproizvodi banane, jabuke i lubenice pretežno se odbacuju i stvaraju ozbiljne ekološke probleme. Cilj ovog rada bio je, ukazati na brojne zdravstvene dobrobiti i mogućnosti iskorištenja nusproizvoda banane, jabuke i lubenice, u obliku praha ili ekstrakta, u prehrambenoj industriji za obogaćivanje pekarskih, mliječnih i mesnih proizvoda. Prehrambeni proizvodi, proizvedeni dodatkom praha ili ekstrakta nusproizvoda banane, jabuke i lubenice, osim visokog udjela vlakana, pokazali su brojna bioaktivna svojstva, poput antioksidacijskog, protuupalnog, antimikrobnog, antikarcinogenog i brojnih drugih djelovanja. Također, obogaćeni prehrambeni proizvodi zadržali su dobra organoleptička svojstva i prihvatljivost. |
| Abstract (english) | Based on previous research on the application of banana, watermelon and apple by-products, this paper summarized information on the nutritional composition, bioactive components, health benefits and application of these by-products in the food industry, for the development of new functional food products. Although they are richer in dietary fiber and phytochemicals than pulp, banana, apple and watermelon by-products are mostly discarded and cause serious environmental problems. The aim of this work was to point out the numerous health benefits and possibilities of using banana, apple and watermelon by-products, in the form of powder or extract, in the food industry for the enrichment of bakery, dairy and meat products. Food products, produced with the addition of powder or extract of byproducts of banana, apple and watermelon, in addition to a high proportion of fiber, have shown numerous bioactive properties, such as antioxidant, anti-inflammatory, antimicrobial, anticarcinogenic and numerous other effects. Also, enriched food products retained good organoleptic properties and acceptability. |
