Research on the use of Prunus fruits in bakery products

Abstract

Fruits and vegetables are among the foods that are wasted the most, with 12 million tonnes of fruit and 21 million tonnes of vegetables lost yearly, according to FAO (2015). According to national surveys carried out in EU member states, fruits and vegetables account for more than half of the food waste produced by families (21.1 kg per person annually). In terms of economics, the Prunus genus is currently the most widely grown tree crop globally. Tree fruits in the genus Prunus

are widely consumed around the world. There are 430 species of it, found in temperate regions on every continent. Some of the species of commercial importance in the food industry include

peaches (Prunus persica), nectarines (Prunus persica var. nucipersica), plane peach (Prunus persica var. platycarpa), European plum (Prunus domestica), sour plum (Prunus cerasus) sweet cherry (Prunus avium) and apricot (Prunus armeniaca) [1]. These include both wild and cultivated variants. From a sustainability standpoint, using fruit by-products is essential (FAO, 2020). Prunus fruit processing by-products are abundant in bioactive and technologically significant compounds (polyphenols, unsaturated fatty acids, carotenoids, tocopherols, tocotrienols, squalene, sterols, peptides, and amino acids) that can be investigated for encapsulation, smart films, active ingredients, and healthier and functional foods in ingredient development. The application of Prunus fruit by-products to increase their value for the food industry has become a very interesting field of research in the last few years. Fruit components that are recovered have a positive impact on environmental pollution control while also improving nutrition and product quality. Numerous specialised publications have discussed the use of Prunus fruit by-products in the food sector to

make doughs for extruded foods, creams, puddings, ice cream, and bakery and pastry goods (bread, muffins, and cookies). The examination of specialised literature on the application of Prunus fruit by-products in the bakery products is presented in this research.