Potential nutritional and functional improvement of extruded breakfast cereals based on incorporation of fruit and vegetable by-products - A review

There is a need to improve the nutritional and functional characteristics of breakfast cereal products (BCP) consumed worldwide, namely by increasing content diversity dietary fibre enrichment in micronutrients bioactive compounds. Considering high amounts fruit vegetable by-products (FVB) generated industrial processing, associated environmental issues but also their richness nutrients phytochemicals, FVB show great potential for incorporation BCP, thus improving aspects these products. The transformation into flours/powders results added-value ingredients rich compounds (e.g., phenolic compounds, carotenoids, prebiotics). extrusion processing (used produce BCP) an affordable technique that uses flours as raw material. This work reviews BCP supplemented with powders discusses main effects on final composition characteristics. Additionally, advantages challenges introducing are reviewed discussed. Key Findings Conclusions: use create richer several types appears be promising strategy nutritionally valuable BCP. By simultaneously valorising FVB, this contributes positively food system sustainability from circular economy point view. may fibre, micronutrient, content. High reduces texture quality products, allows adjust production variables overcome decrease sensory quality.