Residues from guava processing

Evaluation of residues from guava processing for their use in food and non-food applications

© Fraunhofer IVV

I. Determination of the composition of the residues

Brazil is a major guava grower (Psidium guajava). Although most fruit are consumed fresh, a considerable quantity of fruit is used for the production of confectionery products, fruit juices, marmalade, and other products. The processing of the guava usually only involves the fruit flesh. The skin, seeds, and pulp are byproducts and have no added value.

However, the residues of guava processing could be a valuable source of secondary plant materials such as  phenolic compounds. The extracts may have potential use for cosmetic preparations, nutraceuticals, agrochemicals, and technical applications. Furthermore, the fiber fraction may have use as an adsorbent or in combination with bioactive phenols as an antioxidative dietary fiber or may have use in technical products such as oxygen scavengers.

The aim of the collaboration between Fruthothec (ITAL) and the Fraunhofer IVV is to identify possible uses for guava residues in both food and non-food products. The focus will be on the guava skin and seeds that are byproducts from the osmotic drying of guava pulp.