Food chemistry
Impact of pitaya peel powder particle size on bread quality and functional properties: a sustainable strategy for agro-industrial waste upcycling.
Ying Chen, Qi Li, Zhen-Yang Quan, Wen Liu, Lunan Guo, Liang Zhang, Linghan Meng, Xiaojuan Xu, Jian-Ya Qian
Published: 202610.1016/j.foodchem.2026.147850
Abstract
This study investigated the valorization of pitaya peel powder (PPP), an agro-industrial byproduct, as a functional ingredient to enhance bread's nutritional quality and reduce food waste. PPP of varying particle sizes (D50)-large (415.8 μm), medium…
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