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Natural food ingredients from quince peel: Towards a "zero-waste" production system

2022Póster em conferência Acesso aberto
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dc.contributor.authorPereira, Alexis
dc.contributor.authorAñibarro-Ortega, Mikel
dc.contributor.authorNogueira, António José M.
dc.contributor.authorPinela, José
dc.contributor.authorBarros, Lillian
dc.date.accessioned2023-03-20T10:19:49Z
dc.date.available2023-03-20T10:19:49Z
dc.date.issued2022
dc.description.abstractThe 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).pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2021); to FCT for the contracts of J. Pinela (CEECIND/01011/2018) and L. Barros (CEEC Institutional). A. Pereira thanks his research grant to the project IntegraValor (POCI-01- 0247-FEDER-072241). This work was financially supported by the project IntegraValor, operation POCI-01-0247-FEDER-072241, co-financed by the European Regional Development Fund (FEDER), through the Operational Program for Competitiveness and Internationalization (POCI) of Portugal2020pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPereira, 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 Brancopt_PT
dc.identifier.urihttp://hdl.handle.net/10198/27833
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSociedade Portuguesa de Químicapt_PT
dc.relationLA/P/0007/2021pt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationCEECIND/01011/2018/CP1578/CT0002
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectQuince peelpt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titleNatural food ingredients from quince peel: Towards a "zero-waste" production systempt_PT
dc.typeconference poster
dspace.entity.typePublication
oaire.awardNumberUIDB/00690/2020
oaire.awardNumberUIDP/00690/2020
oaire.awardNumberCEECIND/01011/2018/CP1578/CT0002
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleCEECIND/01011/2018/CP1578/CT0002
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F01011%2F2018%2FCP1578%2FCT0002/PT
oaire.citation.conferencePlaceCastelo Brancopt_PT
oaire.citation.titleXVI Encontro de Química dos Alimentos - Bio-Sustentabilidade e Bio-Segurança Alimentar, Inovação e Qualidade Alimentarpt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2018
person.familyNamePereira
person.familyNameAñibarro-Ortega
person.familyNameNogueira
person.familyNamePinela
person.familyNameBarros
person.givenNameAlexis
person.givenNameMikel
person.givenNameAntónio José M.
person.givenNameJosé
person.givenNameLillian
person.identifier2472462
person.identifier469085
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person.identifier.ciencia-idC61D-DD88-73C7
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person.identifier.orcid0000-0002-4740-6329
person.identifier.orcid0000-0002-2835-5079
person.identifier.orcid0000-0001-8912-7355
person.identifier.orcid0000-0001-7523-1637
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridB-4466-2014
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id58124934600
person.identifier.scopus-author-id55865568268
person.identifier.scopus-author-id54392272800
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
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