value addition

1. Dr.Alok Kumar Gupta
Scientist
Division of post harvest management,
ICAR- CISH, Rahmankhera, Lucknow
Email: alok.gupta@icar.gov.in
WhatsApp: +91 9999479104
Guava (Psidium guajava L) product and
Waste Products: Maximizing Their
Value for Health Benefits and Functional
FoodApplications

2. • Guava has been proven to have a
pharmacological qualities,
including antioxidant, anti-inflammatory,
immunomodulatory, antibacterial,
diabetic, and anticancer effects.
• Guava marketing and storage are tough
because of its short shelf life, As a result,
goods such as juices, puree, pulp, jelly
and jam that can increase shelf life .
• Large-scale processing generates a large
amount of waste, also called by-products
(seeds, peel, pulp residues).
• The by-products have been extensively
characterized, fiber content, phenolic
compounds, antioxidant, as well as
lipids.
Vitamins and
minarls
Pulp Seed

3. • Guava is commonly used in the food industry to produce pulp,
nectars, jams, jellies, and syrups.
• The residues or by-products, mostly seeds, account for
approximately 30% of the weight of the processed fresh fruit.
• Because of its sensory properties and the presence of bioactive
compounds, this fruit and its by-products have the potential
to be integrated into healthy processed foods.
• However, these by-products are often discarded in landfills
without being treated, causing environmental problems.
• For example, in Brazil, one of the major producing countries,
more than 70 thousand tons of waste are discarded, despite
the fact that it contains a high concentration of bioactive
compounds

4. Why should we eat ?
Source Bioactive compound
Seed Vitamin C (87.44 ± 1.70 mg/100 g), Carotenoids Totals (1.25 ± 0.14
mg/100 g), Soluble Dietary Fiber (0.39 ± 0.02 g/100 g), Insoluble
Dietary Fiber (63.55 ± 0.12 g/100 g), Linoleic acid (75.25%), Oleic
acid (11.40%), Palmitic acid (6.6%), 2-Chloroethyl linoleate
(44.53%), 2-Pentanone 4-hydroxy-4-methyl (23.56%), n-
Hexadecanoic acid (9.85%), Tocopherol (α-tocopherol) (654 ppm),
Caretonoids (β-carotene) (19.24 ppm)
Pulp Gallic acid (79.80 ± 1.03%) Catechin (20.20 ± 1.03%) Carotenoids
(50.10 ± 0.13 µg lycopene/g) L-ascorbic acid (57.53 ± 0.72%)
Peel Anthocyanin (121.85 Eq. mg of cyanidin-3-glycoside/100 g),
Catechin, β-caroten
Leaves high total phenolic content ranging from 214 to 483 mg/g dry
weight.

6. Applications of guava in food and nonfood industries.
Guava waste

7. Conclusion
• The phytochemical composition of both the fruit and the by-products of processing has
revealed a valuable source of compounds present in considerable amounts, including :-
• Dietary fiber (soluble and insoluble), vitamins (A, E, -carotene), minerals (selenium, zinc),
proteins (transferrin, ceruloplasmin, albumin), antioxidants, flavonoids, flavonols, and
condensed tannins.
• Some of them are present in higher concentrations in by-products than in pulp; they force
us to reconsider the current use of by-products waste. Several studies have demonstrated
the numerous advantages and applications that can be offered, not only to fruit, but also to
by-products, which can be applied directly or through the extraction of its components in
the agricultural, pharmaceutical, biotechnological, bioremediation sectors, such as biofuels,
and other fields that give residues a value equal to or greater than that of the fruit.
• It is important to highlight the numerous applications in the food industry and the studies
that report the use of guava and its by-products as a low-cost functional ingredient that,
when incorporated into formulations, improves the nutritional quality of food.
Furthermore, the compounds found in the guava plant, fruit, and by-products have been
shown to have a beneficial action in the body for the treatment of diseases.