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Turning Agri-Food Cooperative Vegetable Residues into Functional Powdered Ingredients for the Food Industry

Author

Listed:
  • Claudia Bas-Bellver

    (Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 Valencia, Spain)

  • Cristina Barrera

    (Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 Valencia, Spain)

  • Noelia Betoret

    (Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 Valencia, Spain)

  • Lucía Seguí

    (Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 Valencia, Spain)

Abstract

Current food transformation processes must face the food waste issue by developing valorization processes to reintroduce by-products in the economic cycle and contribute to circular economy, generating social and economic value, and ensuring permanence of agricultural and rural activities. In the present paper, the results of a collaboration project between a regional agri-food cooperative and university are summarized. The project aimed to revalorize a series of vegetable wastes (carrot, leek, celery, and cabbage) from the fresh and ready-to-eat lines of the cooperative, by producing functional powders to be used as functional food ingredients. Vegetables residues were successfully transformed into functional ingredients by hot air drying or freeze-drying, and variables such as storage conditions and grinding intensity prior to drying were considered. Twenty-five vegetable powders were obtained and characterized in terms of physicochemical and antioxidant properties. Results showed that drying (mainly hot air drying) allowed obtaining stable powders, with very low water activity values, and a significantly increased functionality. Vegetable waste powders could be used in the food industry as coloring and flavoring ingredients, or natural preservatives, or either be used to reformulate processed foods in order to improve their nutritional properties.

Suggested Citation

  • Claudia Bas-Bellver & Cristina Barrera & Noelia Betoret & Lucía Seguí, 2020. "Turning Agri-Food Cooperative Vegetable Residues into Functional Powdered Ingredients for the Food Industry," Sustainability, MDPI, vol. 12(4), pages 1-15, February.
  • Handle: RePEc:gam:jsusta:v:12:y:2020:i:4:p:1284-:d:318935
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    Citations

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    Cited by:

    1. Benedetta Esposito & Maria Rosaria Sessa & Daniela Sica & Ornella Malandrino, 2020. "Towards Circular Economy in the Agri-Food Sector. A Systematic Literature Review," Sustainability, MDPI, vol. 12(18), pages 1-21, September.
    2. Juan Manuel Castagnini & Silvia Tappi & Urszula Tylewicz & Santina Romani & Pietro Rocculi & Marco Dalla Rosa, 2021. "Sustainable Development of Apple Snack Formulated with Blueberry Juice and Trehalose," Sustainability, MDPI, vol. 13(16), pages 1-11, August.
    3. Manal Hamam & Gaetano Chinnici & Giuseppe Di Vita & Gioacchino Pappalardo & Biagio Pecorino & Giulia Maesano & Mario D’Amico, 2021. "Circular Economy Models in Agro-Food Systems: A Review," Sustainability, MDPI, vol. 13(6), pages 1-18, March.
    4. Korapin Jirapong & Karina Cagarman & Laura von Arnim, 2021. "Road to Sustainability: University–Start-Up Collaboration," Sustainability, MDPI, vol. 13(11), pages 1-19, May.
    5. Laura Calabuig-Jiménez & Leidy Indira Hinestroza-Córdoba & Cristina Barrera & Lucía Seguí & Noelia Betoret, 2022. "Effects of Processing and Storage Conditions on Functional Properties of Powdered Blueberry Pomace," Sustainability, MDPI, vol. 14(3), pages 1-16, February.
    6. Dominik Mierzwa & Justyna Szadzińska & Elżbieta Radziejewska-Kubzdela & Róża Biegańska-Marecik, 2021. "Ultrasound-Assisted Vacuum Impregnation as a Strategy for the Management of Potato By-Products," Sustainability, MDPI, vol. 13(6), pages 1-14, March.

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