Valorisation of carrot and pineapple pomaces for rock buns development

Badjona, Abraham; Adubofuor, Joseph; Amoah, Isaac; Diako, Charles

doi:10.1016/j.sciaf.2019.e00160

Cited by 15 publications

(3 citation statements)

References 27 publications

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“…WSG and FVR have similar material properties. They are rich in protein and fiber, making them an attractive feedstock for applications such as upcycling or animal feeding (Badjona et al., 2019; Ferreira et al., 2015; Mousa et al., 2021; Nascimento et al., 2017). The moisture content (by mass) is 70−80% for WSG (Mussatto et al., 2006) and up to 90% for FVR (Ferreira et al., 2015; Gassara et al., 2011; Mousa et al., 2021).…”

Section: Methodsmentioning

confidence: 99%

When does upcycling mitigate climate change? The case of wet spent grains and fruit and vegetable residues in Canada

Jain

Gualandris

2023

J of Industrial Ecology

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We investigate when upcycling-defined as treating food by-products for human consumption-mitigates climate change. Earlier research only modeled pilot-scale upcycling experiments, which discount its real-world complexity. To tackle this important limitation, our research involved 130 interviews, life cycle assessment, and a simulation to assess what operational structures made upcycling environmentally sustainable and superior to alternatives such as animal feeding, anaerobic digestion, composting, and landfilling. We considered wet spent grains and fruit and vegetable residues in Canada, two important streams of unavoidable residuals in Western food systems. First, we found that the simulated range of greenhouse gas impacts, +938 to −465 kg of CO 2 eq. emissions per tonne of upcycled material, was more optimistic than the ranges available in the literature. No previous estimates existed for the range of impacts for real cases, −18 and −300 kg of CO 2 eq. emissions per tonne of upcycled material. Second, net-negative carbon impacts were achieved only by operational structures with a technological configuration characterized by a total energy consumption lower than 1500 kWh per tonne of upcycled materials and a geographical scale inferior to 260 km (from point of collection to point of sale). Most of the real cases identified during our fieldwork matched these operational prescriptions and achieved a carbon footprint up to 25% smaller than the carbon footprint of the substituted virgin products. Third, our analysis of both best-case simulated performance and real performance suggested that the positive carbon impact of upcycling was roughly comparable with that produced by animal feeding and anaerobic digestion, but superior to composting and landfilling. Our study illuminates the anatomy of environmentally sustainable upcycling operations and problematizes emergent food recovery hierarchies.

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Section: Methodsmentioning

confidence: 99%

When does upcycling mitigate climate change? The case of wet spent grains and fruit and vegetable residues in Canada

Jain

Gualandris

2023

J of Industrial Ecology

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“…Food waste obtained from fruits during fruit juice production such as the peels, rinds can be utilized into valueadded products such as fibers which can be included in confectionaries and household frozen meals. Incorporation of fibre will improve the fibre content of such products which can be suitable for the elderly, diabetic patients and weight loss [53]. Citrus pulp and molasses serve as a substrate for fermentation in the beverage-alcohol industry.…”

Section: Makanjuola Et Almentioning

confidence: 99%

The Utilization of Food Waste: Challenges and Opportunities

Makanjuola¹,

Arowosola²,

Du³

2020

J Food Chem Nanotechnol

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Food waste is a global challenge from collection to disposal. The problem associated with food waste is on the increase ranging from its discharged, lost, degradation and contamination. Food wastage can be effectively managed through proper storage, purchasing what is needed and giving excess to those in need. The most effective means of managing food waste is through effective sorting at source and recycling for industrial processes for the production of valueadded products, thereby reducing the options of incineration and landfilling. Research has been carried out on food waste for the production of energy and other value-added products. This review aims to provide a brief overview of food waste from the farm gate, retailer, household and the impact of the pandemic in the increase of food waste. The potential strategies of effectively management of food waste both in developed and developing countries are discussed.

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“…However, other products are made in smaller proportions, such as pineapple syrup, jelly, Processes 2023, 11, 3161 2 of 17 jam, and dehydrated pineapple [3]. Pineapple waste flours are developed and tested in innovative food products, such as vinegar, vanillin [4], and bread [5]. Research shows that drying has effects on the physical-chemical and technofunctional properties in the preparation of pineapple peel flour, showing functional properties that enable its use in the form of flour rich in dietary fiber, thus contributing to the environment [6].…”

Section: Introductionmentioning

confidence: 99%

Pineapple Peel Flours: Drying Kinetics, Thermodynamic Properties, and Physicochemical Characterization

Reis,

Figueirêdo,

Queiroz

et al. 2023

Processes

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Pineapple is a widely cultivated, consumed, and processed fruit by the industry. However, only 22.5% of the whole fruit is used, which constitutes economic waste and environmental impact. The objective was to determine the drying kinetics and characterize the residual peel flours of two pineapple varieties at four drying temperatures. Jupi and Pérola pineapple peels were dried at temperatures of 50, 60, 70, and 80 °C in a thin layer. Ten mathematical models were adjusted to the experimental data to characterize the drying process. Fresh samples and flours were characterized according to their physicochemical properties (water content, ash, water activity, total sugars, reducers, pH, acidity, proteins, lipids, carbohydrates, and total energy value—TEV). The Midilli model was chosen because it best represents the drying process with high values of determination coefficients (R2) and low mean squared deviations (MSD), Chi-square (χ2), and estimated mean error (EME). The increase in temperature led to an increase in the effective diffusivity coefficient and consequent reduction in drying time. The activation energy obtained from the Arrhenius equation was 24.59 and 26.25 kJ/mol for Jupi and Pérola, respectively. Differences were reported in the enthalpy and entropy decrease with the increasing temperature, contrary to the Gibbs free energy. The flours produced had good characteristics for conservation, being acidic with low water content and low water activity. High levels of total and reducing sugars, carbohydrates, and total energy value were observed, in addition to good protein content.

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Valorisation of carrot and pineapple pomaces for rock buns development

Cited by 15 publications

References 27 publications

When does upcycling mitigate climate change? The case of wet spent grains and fruit and vegetable residues in Canada

When does upcycling mitigate climate change? The case of wet spent grains and fruit and vegetable residues in Canada

The Utilization of Food Waste: Challenges and Opportunities

Pineapple Peel Flours: Drying Kinetics, Thermodynamic Properties, and Physicochemical Characterization

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