Utilization of agro-industrial vegetable residues in bakery products: Systematic review on nutritional, technological and sensory impact
DOI:
https://doi.org/10.33448/rsd-v15i2.50662Keywords:
Agro-industrial by-products, Bakery, Bioactive compounds, Dough rheology, Circular economy.Abstract
The vegetable processing industry generates a massive volume of by-products, such as peels and pomace, which are frequently discarded despite their high nutritional potential. This systematic review aimed to evaluate the technical feasibility and consolidate evidence regarding the nutritional, technological, and sensory impact of incorporating vegetable by-product flours into bakery products. The bibliographic survey covered the ScienceDirect, MDPI, and SciELO databases, spanning the period from 2009 to 2025. The results demonstrated that the utilization of these residues significantly increases the content of fibers, minerals, and bioactive compounds in the products. However, it was observed that the addition of insoluble fibers interferes with the gluten network and water absorption, resulting in technological challenges such as reduced specific volume and increased crumb hardness. Sensory analysis indicated that acceptance is not linear, with the ideal substitution limit lying between 5 and 10% for yeast-leavened breads and up to 20% for cookies and gluten-free products. It is concluded that the utilization of waste in bakery is a viable circular economy strategy, transforming low-cost ingredients into functional foods, provided that formulation limits are respected to ensure technological quality.
References
Almoumen, A., Al-Eisa, R. A., Aljamei, A. G., Al-Sowayan, N. S., & Al-Qudsi, F. (2025). Quality of bread rolls fortified with date fruit pomace: Structure, proximate composition, staling, and sensory evaluation. NFS Journal, 38, Article 100214. https://doi.org/10.1016/j.nfs.2025.100214
Anjos, C. N. dos, Silva, D. A., Pereira, A. M., & Silva, J. B. (2017). Desenvolvimento e aceitação de pães sem glúten com farinhas de resíduos de abóbora (Cucurbita moschata). Arquivos de Ciências da Saúde, 24(4), 58–62. https://doi.org/10.17696/2318-3691.24.4.2017.870
Castiglioni, G. L., Silva, E. F., Caliari, M., & Soares Júnior, M. S. (2014). Tamanho dos alvéolos e aceitação de pães de forma enriquecidos com farelo de mandioca. Pesquisa Agropecuária Tropical, 44(2), 127–134.
Crossetti, M. G. O. (2012). Revisão integrativa de pesquisa na enfermagem o rigor cientifico que lhe é exigido [Editorial]. Revista Gaúcha de Enfermagem, 33(2), 8–9. https://www.scielo.br/j/rgenf/a/9TrSVHTDtDGhcP5pLvGnt5n/?format=pdf&lang=pt
Damasceno, C. S. B., Silva, L. R., & Silva, M. (2018). Efeito da adição de farinha da casca de maracujá (Passiflora edulis) na aceitabilidade de pão. Visão Acadêmica, 19(3), 43–60.
Damiani, C., Martins, G. A. S., & Becker, F. S. (Eds.). (2020). Aproveitamento de resíduos vegetais: Potenciais e limitações. EDUFT.
Empresa Brasileira de Pesquisa Agropecuária. (2018). Perdas e desperdício de alimentos: Estratégias para redução. Embrapa. https://www.embrapa.br/tema-perdas-e-desperdicio-de-alimentos/nota-tecnica
Food and Agriculture Organization of the United Nations. (2024). The state of food security and nutrition in the world 2024. FAO. https://www.fao.org/publications/home/fao-flagship-publications/the-state-of-food-security-and-nutrition-in-the-world
Ferreira, C. M., Silva, T. L., & Santos, J. P. (2020). Efeito da farinha mista de subprodutos vegetais em pães tipo forma. Brazilian Journal of Development, 6(2), 8710–8724. https://doi.org/10.34117/bjdv6n2-254
Gil, A. C. (2017). Como elaborar um projeto de pesquisa. Editora Atlas.
Gumul, D., Ziobro, R., Korus, J., & Kruczek, M. (2024). Quality- and health-promoting compounds of whole wheat bread with the addition of stale bread, cornmeal, and apple pomace. Foods, 13(11), Article 1767. https://doi.org/10.3390/foods13111767
Mandache, M. B., Vijan, L. E., & Cosmulescu, S. (2025). Insight into bioactive compounds and antioxidant activity of bakery products fortified with fruit pomace. Foods, 14, Article 806. https://doi.org/10.3390/foods14060806
Ministério da Agricultura, Pecuária e Abastecimento. (2018). Instrução Normativa nº 81, de 19 de dezembro de 2018. Diário Oficial da União.
Monteiro, B. de A. (2009). Valor nutricional de partes convencionais e não convencionais de frutas e hortaliças [Dissertação de Mestrado, Universidade Estadual Paulista]. Repositório Institucional UNESP.
Muñoz-Bernal, Ó. A., Torres-Moreno, H., & Ayala-Zavala, J. F. (2024). Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts. Food Production, Processing and Nutrition, 6, Article 94. https://doi.org/10.1186/s43014-024-00271-3
Nürnberg, M. L., Bortolotti, C. M., & Minella, E. (2022). Produção e aceitabilidade de pão de forma enriquecido com farinha de cevada. Brazilian Journal of Development, 8(2), 10354–10369. https://doi.org/10.34117/bjdv8n2-126
Oliveira, L. M., Silva, K. A., & Costa, P. R. (2019). Enriched bread preparation of fiber flour from Passiflora edulis (Purple Passion Fruit). Journal of Human Nutrition, 3(1), 72–74. https://doi.org/10.36959/487/285
Pecyna, A., Wójcik, M., & Rosicka-Kaczmarek, J. (2025). The effect of fruit pomace addition on the color, texture and sensory properties of gluten-free bread. Scientific Reports, 15, Article 24510. https://doi.org/10.1038/s41598-025-10077-z
Pereira, A. S. (2018). Metodologia da pesquisa científica. Editora da UFSM. https://repositorio.ufsm.br/bitstream/handle/1/15824/Lic_Computacao_Metodologia-Pesquisa-Cientifica.pdf?sequence=1
Reiner, A.-M., Rohm, H., & Struck, S. (2023). Sustainability on bread: How fiber-rich currant pomace affects rheological and sensory properties of sweet fat-based spreads. Foods, 12, Article 1315. https://doi.org/10.3390/foods12061315
Risemberg, R. I. C. (2026). A importância da metodologia científica no desenvolvimento de artigos científicos. E-Acadêmica, 7(1), e0171675. https://eacademica.org/eacademica/article/view/675
Saavedra, A., Galindo, A., & Vitola, R. (2021). A new bread formulation based on a partial substitution of soursop residues flour through Mixolab and a process mixture design. Food Science and Technology. https://doi.org/10.1590/fst.63420
Santos, C. M., Silva, R. A., & Oliveira, L. B. (2018). Preparação, caracterização e análise sensorial de pão integral enriquecido com farinha de subprodutos do mamão. Brazilian Journal of Food Technology, 21, Article e2017120. https://doi.org/10.1590/1981-6723.12017
Santos, F. S., Lima, M. A., & Souza, J. R. (2018). Aproveitamento da casca residual de laranja na produção de doce artesanal. In L. E. M. R. Cirne, P. R. M. Francisco, & S. A. R. Farias (Eds.), Gestão integrada de resíduos: Universidade & comunidade (Vol. 3, pp. 44–48). EPGRAF.
Snyder, H. (2019). Literature review as a research methodology: An overview and guidelines. Journal of Business Research, 104, 333–339. https://doi.org/10.1016/j.jbusres.2019.07.039
Sousa, E. C., Silva, F. A., & Santos, M. G. (2014). Incorporação e aceitabilidade da farinha de bagaço de uva em produtos de panificação. Revista Brasileira de Tecnologia Agroindustrial, 8(2), 1557–1569. https://doi.org/10.3895/S1981-36862014000200009S1
Stanciu, I., Mironeasa, S., & Iuga, M. (2023). The experimental development of bread with enriched nutritional properties using organic sea buckthorn pomace. Applied Sciences, 13(11), Article 6513. https://doi.org/10.3390/app13116513
Teixeira, F., Silva, J. L., & Almeida, R. C. (2018). Farinha da casca de berinjela em pó: Análise físico-química e sensorial entre crianças. Revista Ciência & Saúde, 11(2), 128–134. https://doi.org/10.15448/1983-652X.2018.2.26275
United Nations Environment Programme. (2024). Food waste index report 2024. UNEP. https://www.unep.org/resources/publication/food-waste-index-report-2024
Downloads
Published
Issue
Section
License
Copyright (c) 2026 Gessika Danielly de Mendonça Dantas, Pahlevi Augusto de Souza, Saint Clair Lira Santos, Luan Ícaro Freitas Pinto
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
