Valorization of fruit byproducts: Proximate analysis, functional characteristics and antioxidant activity of beetroot, chestnut peel and bael pulp

Abstract

The present study aims to evaluate the nutritional profile and functional characteristics, and antioxidant potential of beetroot peel, chestnut peel, and bael pulp (with and without seeds) to assess their suitability as functional food ingredients. Proximate analysis showed beetroot peel to be rich in protein and fiber, chestnut peel to have high carbohydrates and superior water and oil-holding capacities, and bael pulp to contain elevated fat and fiber levels. Chestnut peel exhibited the highest water and oil-holding capacity (OHC), indicating potential for improving food texture. Phytochemical analysis revealed that chestnut peel and bael pulp without seeds had the highest total phenolic and flavonoid contents, correlating with strong antioxidant activity measured by DPPH assay. These results suggest that these byproducts are valuable sources of nutrients and natural antioxidants, supporting their use in functional foods and nutraceuticals. Valorizing such agri-food waste can contribute to sustainable food processing and waste reduction.