Fruit and vegetable by-products as functional ingredients: what are the limitations for large-scale industrial processing as powder?

Authors

  • Nataly Roberta Bezerra Santana Carlini Instituto Federal de Educação, Ciência e Tecnologia do Sertão Pernambucano, Campus Petrolina, Zona Rural, Petrolina, PE.
  • Daniel Henrique Kreutz Laboratório de Processamento de Resíduos de Alimentos, Área de Vida e Meio Ambiente, Universidade do Estado do Rio Grande do Sul, Campus Encantado, Encantado, RS.
  • Flávia Muradas Bulhões Laboratório de Processamento de Resíduos de Alimentos, Área de Vida e Meio Ambiente, Universidade do Estado do Rio Grande do Sul, Campus Encantado, Encantado, RS.
  • Frederic Fortunel Laboratório Espaço e Sociedade, Departamento de Geografia, Universidade de Le ManS, - Le Mans, Departamento de Sarthe, France.
  • Voltaire Sant'Anna Laboratório de Processamento de Resíduos de Alimentos, Área de Vida e Meio Ambiente, Universidade do Estado do Rio Grande do Sul, Campus Encantado, Encantado, RS.

DOI:

https://doi.org/10.35977/0104-1096.cct2023.v40.27272

Keywords:

food by-products, powder, solid vegetable food residue, sustainability, valorization

Abstract

Fruit and vegetable by-products have been studied worldwide and have shown to be an important source of functional components such as bioactive compounds and fibers, among others. However, the industrial processing of such by-products has not been observed as occurring in a large scale for human consumption. Therefore, the aim of this work was to analyze and evaluate a hypothesis for the main barriers to the industrial processing of edible parts of food by-products turned into powder. Data from the literature suggest that culture, force of habit, and food neophobia are key issues to a positive attitude in the consumers’ buying decisions. Also, characteristics of food by-products such as moisture, temperature, low volumetric density, susceptibility to spoil, costs, and the lack of tested and proved protocols, for the industrial processing of this kind of material, seem to be barriers for the food industries financial support to this part of food processing chain. The lack of information on the markets in the scientific and technical literature, additionally to the industrial technological difficulties, may play an important role in the decision-making of industries for the wide processing and sale of by-products. Therefore, applied studies with a holistic view on the utilization of food by-products, together with a high follow-up communication, can result in better knowledge and, consequently, in the reaching out to consumers and market for these food by-products.

Author Biography

Voltaire Sant'Anna, Laboratório de Processamento de Resíduos de Alimentos, Área de Vida e Meio Ambiente, Universidade do Estado do Rio Grande do Sul, Campus Encantado, Encantado, RS.

Área da Vida e Meio Ambiente

Downloads

Additional Files

Published

2023-12-12

How to Cite

Carlini, N. R. B. S., Kreutz, D. H., Bulhões, F. M., Fortunel, F., & Sant'Anna, V. (2023). Fruit and vegetable by-products as functional ingredients: what are the limitations for large-scale industrial processing as powder?. Science & Technology Journals, 40, e27272. https://doi.org/10.35977/0104-1096.cct2023.v40.27272

Issue

V.40, Jan./Dec., 2023 :Continuos publication

Section

Review

License

After publication of the work, the Authors are authorized to non-exclusively distribute the version of the published work (for example: publish in an institutional repository, as a book chapter, create links on electronic pages, etc.), as long as the authorship and initial publication in this journal are mentioned.