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Publicação
Natural food ingredients from quince peel: Towards a "zero-waste" production system
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Orientador(es)
Resumo(s)
The resources on our planet are finite and limited. Nonetheless,
more and more waste is being produced worldwide. In this sense, it
is essential to acquire circularity and "zero waste" approaches to
move from the current environmentally unsustainable agri-food
system to a more sustainable practice. Quince is the yellow fruit of
the deciduous tree Cydonia oblonga Mill. This fruit has an intense
aroma, flavor and acidity, but most varieties are too sour and
astringent to be eaten raw, so it is usually processed into marmalade
and many other food products, mostly sweets, through processes
that discard the peel as a by-product. Therefore, this work was
carried out to promote the upcycling of quince peel into valuable
food ingredients following a "zero waste" approach. Thus, it was
intended to optimize the extraction of compounds of interest to the
food industry using the response surface methodology (RSM).
Descrição
Palavras-chave
Quince peel Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology
Contexto Educativo
Citação
Pereira, Alexis; Añibarro-Ortega, Mikel; Nogueira, António José M.; Pinela, José; Barros, Lillian (2022). Natural food ingredients from quince peel: towards a "zero-waste" production system. In Ofélia Anjos; Soraia I. Pedro; Natália Martins Roque; Carlos Antunes (Eds.) XVI Encontro de Química dos Alimentos - Bio-Sustentabilidade e Bio-Segurança Alimentar, Inovação e Qualidade Alimentar: Livro de Resumos. Castelo Branco
Editora
Sociedade Portuguesa de Química