Aproveitamento de resíduos de frutos na elaboração de hambúrgueres com potencial valor nutritivo: uma revisão

Abstract

The residues generated in the fruit processing industries are rich in nutrients, including anthocyanins, carotenoids, vitamin C, fibers, among others. The objective of this work is to present a systematic literature review on the use of fruit residues in the preparation of hamburgers with potential nutritional value. The methodology applied is based on a systematic literature review of the main studies on the subject, where keywords were used to conduct the study such as: "agribusiness waste in the formulation of burgers" and "fruit waste in the formulation of burgers", the database was google academic. The works were selected using inclusion and exclusion criteria according to the purpose of the study, finally obtaining 10 articles that demonstrate the use of fruit residues in burger formulations. that the burgers showed an increase in moisture, water activity and cooking yield, compared to conventional burgers, it is also concluded that the residues are well incorporated in the burgers, playing a potentially beneficial role for the health of consumers, with the addition of fibers and reducing fat, preventing cardiovascular disease and even câncer