Characterization of the Industrial Residues of Seven Fruits and Prospection of Their Potential Application as Food Supplements

Table 1

Physicochemical properties of tropical fruit residues.

	Acerola	Cashew apple	Guava	Mango	Papaya	Pineapple	Sapota
Water activity	0.38 ± 0.01	0.42 ± 0.02	0.13 ± 0.01	0.27 ± 0.01	0.28 ± 0.01	0.33 ± 0.01	0.20 ± 0.01
pH	3.45 ± 0.03	4.26 ± 0.02	5.21 ± 0.01	4.15 ± 0.01	4.37 ± 0.01	4.01 ± 0.02	5.42 ± 0.01
Total soluble solids (°Brix)	3.00 ± 0.04	3.80 ± 0.10	1.00 ± 0.02	5.80 ± 0.02	6.80 ± 0.02	6.00 ± 0.03	2.00 ± 0.03
Acidity (g/100 g)	3.60 ± 0.40	0.97 ± 0.12	0.53 ± 0.03	2.17 ± 0.12	4.15 ± 0.10	2.57 ± 0.03	0.75 ± 0.05
Proteins (g/100 g)	0.00	0.00	0.00	0.00	9.25 ± 0.15	0.00	6.57 ± 0.14
Reducing sugar (g/L)	15.29 ± 0.10	36.00 ± 0.01	3.68 ± 0.03	36.39 ± 0.02	44.81 ± 0.09	29.67 ± 0.03	13.67 ± 0.01
Moisture (g/100 g)	4.90 ± 0.35	5.14 ± 0.48	3.96 ± 0.10	3.35 ± 0.13	7.13 ± 0.46	6.66 ± 0.25	4.67 ± 0.18
Ash (g/100 g)	2.07 ± 0.07	1.41 ± 0.07	1.20 ± 0.01	2.66 ± 0.05	7.58 ± 0.07	4.96 ± 0.20	2.14 ± 0.06
Lipids (g/100 g)	2.92 ± 0.03	2.49 ± 0.01	11.58 ± 0.01	1.59 ± 0.01	4.50 ± 0.01	0.52 ± 0.01	11.71 ± 0.01
Values for the edible portion of the fruit (without residues)—USDA Data (2013) [24]
Total soluble solids (°Brix)	9.20 ± 0.18	12.60 ± 0.25	8.40 ± 0.17	17.90 ± 0.35	12.20 ± 0.25	10.50 ± 0.20	20.68 ± 0.50
Acidity (g/100 g)	34.40 ± 0.70	0.16 ± 0.01	0.44 ± 0.01	0.14 ± 0.01	0.15 ± 0.01	53.50 ± 1.60	0.16 ± 0.01
Proteins (g/100 g)	0.40 ± 0.01	0.70 ± 0.02	2.55 ± 0.04	0.82 ± 0.02	0.47 ± 0.01	0.54 ± 0.01	0.44 ± 0.01
Reducing sugar (g/100 g)	7.69	—	14.32	14.98	10.82	13.12	32.10
Reducing sugar (g/L)	102.5	—	190.9	199.7	144.3	174.9	428.0
Ash (g/100 g)	0.20 ± 0.01	0.32 ± 0.01	1.39 ± 0.01	0.36 ± 0.01	0.39 ± 0.01	0.22 ± 0.01	0.50 ± 0.01
Lipids (g/100 g)	0.30 ± 0.01	0.00	0.95 ± 0.01	0.38 ± 0.01	0.26 ± 0.01	0.12 ± 0.01	1.10 ± 0.02