Chemical composition and physicochemical characterization for cabbage and pineapple by-products flour valorization

Brito, T.B.N.; Pereira, Ana Paula Aparecida; Pastore, Gláucia Maria; Moreira, Ricardo Felipe Alves; Ferreira, Mariana Simões Larraz; Fai, Ana Elizabeth Cavalcante

doi:10.1016/j.lwt.2020.109028

Cited by 35 publications

(19 citation statements)

References 29 publications

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“…The values obtained for ash in other studies with pineapple waste samples showed a wide range of values (1–5%) [ 27 , 30 , 32 ]. The ash values obtained in other studies with PS corroborate the values obtained in the present study: 4.81% [ 30 ], 4.7% [ 33 ], and 4.14% [ 34 ]. A study carried out recently obtained values of 6.8% (dry matter basis) in samples of PS [ 26 ], which confirmed the great variability of results obtained in this pineapple constituent.…”

Section: Resultssupporting

confidence: 91%

Pineapple (Ananas comosus L.) By-Products Valorization: Novel Bio Ingredients for Functional Foods

et al. 2021

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Pineapple is consumed on a large scale around the world due to its appreciated sensorial characteristics. The industry of minimally processed pineapple produces enormous quantities of by-products (30–50%) which are generally undervalued. The end-of-life of pineapple by-products (PBP) can be replaced by reuse and renewal flows in an integrated process to promote economic growth by reducing consumption of natural resources and diminishing food waste. In our study, pineapple shell (PS) and pineapple core (PC), vacuum-packed separately, were subjected to moderate hydrostatic pressure (225 MPa, 8.5 min) (MHP) as abiotic stress to increase bromelain activity and antioxidant capacity. Pressurized and raw PBP were lyophilized to produce a stable powder. The dehydrated samples were characterized by the following methodologies: chemical and physical characterization, total phenolic compounds (TPC), antioxidant capacity, bromelain activity, microbiology, and mycotoxins. Results demonstrated that PBP are naturally rich in carbohydrates (66–88%), insoluble (16–28%) and soluble (2–4%) fiber, and minerals (4–5%). MHP was demonstrated to be beneficial in improving TPC (2–4%), antioxidant activity (2–6%), and bromelain activity (6–32%) without affecting the nutritional value. Furthermore, microbial and mycotoxical analysis demonstrated that powdered PC is a safe by-product. PS application is possible but requires previous decontamination to reduce the microbiological load.

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Section: Resultssupporting

confidence: 91%

Pineapple (Ananas comosus L.) By-Products Valorization: Novel Bio Ingredients for Functional Foods

et al. 2021

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“…Em relação aos resíduos de frutas e hortaliças, verificou-se no restaurante 1 que a soma destes corresponde a mais de 50% do total de resíduos orgânicos gerados nesse estabelecimento. Vale destacar que estes resíduos são usualmente ricos em fibras alimentares (Brito et al, 2020a) e outros compostos bioativos e podem, além de serem incorporados em preparações culinárias, como em cookies de farinha de casca desidratada de abacaxi (Sousa et Research,Society and Development,v. 9, n. 6, e167963605, 2020 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i6.3605 al., 2020), ou serem destinadas à compostagem (Cavalheiro et al, 2020), serem recolhidos dos locais de produção para a geração de produtos tecnológicos e biotecnológicos de valor agregado (Brito et al, 2020b).…”

Section: Resultsunclassified

Avaliação de desperdício em restaurantes comerciais do tipo self-service total na Universidade do Estado do Rio de Janeiro (UERJ)

Souza

Santos

Nogueira

et al. 2020

RSD

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The control of food losses and wastage is relevant from the economic point of view, in relation to combating hunger and improving food security. The objective of this study was to evaluate the food waste and to identify and quantify fruit and vegetable processing waste in self-service commercial restaurants at Rio de Janeiro State University, to compare the data of this research with other studies, and to present strategies for the minimization and reutilization of residues. For the analysis of the discarded leftovers, gastronorms with food were weighed, discounting the value of the container. For food scraps quantification the remaining food on the plate was quantified. Residues from fruit and vegetable (which ones?) processing was weighed separately. To evaluate the monetary value lost with the leftover, food weight price charged to consumers (R$/kg) was multiplied by leftover value. Data were analyzed by analysis of variance (ANOVA) followed by Tukey's post-test (p≤0.05), using software Excel 365 (Microsoft®) and PAST 3.2. The three restaurants presented intact per capita intake within the usual values. However, the surplus discarded per capita was higher than what is recommended and Restaurant 1 presented greater monetary loss with this surplus. In Restaurant 1, the sum of fruit and vegetable waste accounts for more than 50% of total organic waste. The food waste represents a worrisome scenario from a social, economic and environmental point of view. In this sense, public policies are necessary to increase conditions to access food, to stimulate whole food utilization and to reduce food waste.

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“…Vegetable residues have great potential for use owing to the variety of compounds present in the food matrix, such as carbohydrates, proteins, lipids, fibers, vitamins, and minerals, in addition to several bioactive compounds (Brito et al 2020;Georganas et al 2020). A great deal of research is focused on finding a solution and overcoming technical problems arising from the use of this type of biobased material, especially because of the great variability of the available raw material and the narrow processing window, which impairs large-scale production and diffusion of packaging on the market.…”

Section: Antiviralmentioning

confidence: 99%

Green‐based active packaging: Opportunities beyond COVID‐19, food applications, and perspectives in circular economy—A brief review

Barone

Matheus

Souza

et al. 2021

Comp Rev Food Sci Food Safe

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The development of biodegradable packaging, based on agro-industrial plant products and by-products, can transform waste into products with high added value and reduce the use of conventional nonrenewable packaging. Green-based active packaging has a variety of compounds such as antimicrobials, antioxidants, aromatics, among others. These compounds interact with packaged products to improve food quality and safety and favor the migration of bioactive compounds from the polymeric matrix to food. The interest in the potential hygienic-sanitary benefit of these packages has been intensified during the COVID-19 pandemic, which made the population more aware of the relevant role of packaging for protection and conservation of food. It is estimated that the pandemic scenario expanded food packaging market due to shift in eating habits and an increase in online purchases. The triad health, sustainability, and circular economy is a trend in the development of packaging. It is necessary to minimize the consumption of natural resources, reduce the use of energy, avoid the generation of waste, and emphasize the creation of social and environmental values. These ideas underpin the transition from the emphasis on the more subjective discourse to the emphasis on the more practical method of thinking about the logic of production and use of sustainable packaging. Presently, we briefly review some trends and economic issues related to biodegradable materials for food packaging; the development and application of bio-based active films; some opportunities beyond COVID-19 for food packaging segment; and perspectives in circular economy.

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Chemical composition and physicochemical characterization for cabbage and pineapple by-products flour valorization

Cited by 35 publications

References 29 publications

Pineapple (Ananas comosus L.) By-Products Valorization: Novel Bio Ingredients for Functional Foods

Pineapple (Ananas comosus L.) By-Products Valorization: Novel Bio Ingredients for Functional Foods

Avaliação de desperdício em restaurantes comerciais do tipo self-service total na Universidade do Estado do Rio de Janeiro (UERJ)

Green‐based active packaging: Opportunities beyond COVID‐19, food applications, and perspectives in circular economy—A brief review

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