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Integrative and sustainable strategy for the valorization of pumpkin by-products

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dc.contributor.authorLeichtweis, Maria Gabriela
dc.contributor.authorMolina, Adriana K.
dc.contributor.authorPires, Tânia C.S.P.
dc.contributor.authorPereira, Carla
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2024-11-19T11:56:08Z
dc.date.available2024-11-19T11:56:08Z
dc.date.issued2023
dc.description.abstractThe food industry has sought to meet consumers’ demand for practical, ready-to-eatfoods capable of meeting daily nutritional needs and providing pleasure and satiety. However, the industry still relies on artificial additives to preserve and improve food properties, due to the lack of effective natural analogues, which face stability and availability limitations [1]. Aiming at the objectives of the circular economy and the promotion of more sustainable agro-industrial processes, the ambition of this project is to develop a new pumpkin fruit pulp formulation functionalised with a biobased preservative extracted from pumpkin by-products. For that purpose, production protocols will be established to ensure high agronomic performance and high-quality pumpkins. Meanwhile, pumpkin pulps will be evaluated in terms of nutritional value and the by-products, as seeds, peels, and fibers, will be assessed for their content in preservative compounds. The recovered, refined, and stabilized preservative compounds will further be incorporated in the pumpkin product formulated with the pumpkin elite cultivars. In addition, the quality assessment of pumpkin fruit pulp during shelf-life and the waste and wastewater management are targeted. The proposed project involves multidisciplinary research groups (IPB/PT, MORE/PT, UTH/GR, GFV/GR, CBBC/TN, ATB/DE, CRAPC/DZ, BU/EG) with various expertise in the food and farming sector, and the company DECORGEL/PT, which will further process the pumpkin pulp to be “market ready”, within the consortium PRIMA Section 2 - Multi-topic 2019: PulpIng (PRIMA/0007/2019). The described aims are in line with the EU Biodiversity Strategy of 2020 and 2030 Agenda for Sustainable Development, and intend to address food safety/security issues and promote circular food systems in Mediterranean regions.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2020); national funding by FCT, P.I., through the institutional scientific employment program-contract with C. Pereira and L. Barros and A.K. Molina and M.G. Leichtweis PhD grants (2020.06231.BD and 2020.06706.BD, respectively). To FCT, P.I., within the scope of the Project PRIMA Section 2- Multi-topic 2019: PulpIng (PRIMA/0007/2019).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLeichtweis, Maria Gabriela; Molina, Adriana K.; Pires, Tânia C.S.P.; Pereira, Carla; Oliveira, Beatriz; Ferreira, Isabel C.F.R.; Barros, Lillian (2023). Integrative and sustainable strategy for the valorization of pumpkin by-products. In Dare2change, Innovation-Driven Agrifood Business. Portopt_PT
dc.identifier.urihttp://hdl.handle.net/10198/30631
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherAssociação Colab4Foodpt_PT
dc.relationMountain Research Center - UIDB/00690/2020
dc.relationMountain Research Center - UIDP/00690/2020
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions - LA/P/0007/2020
dc.relationNatural pigments recovery from bio-residues: widening the range of safe food colorants
dc.relationAllPumpkin – Development of a high-quality pumpkin pulp enriched and preserved by added-value molecules from pumpkin by-products, an integrative and sustainable strategy.
dc.relationPulpIng - Development of a Pumpkin Pulp Formulation using a Sustainable Integrated Strategy
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectPumpkin by-productspt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titleIntegrative and sustainable strategy for the valorization of pumpkin by-productspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardNumberUIDB/00690/2020
oaire.awardNumberUIDP/00690/2020
oaire.awardNumberLA/P/0007/2020
oaire.awardNumber2020.06231.BD
oaire.awardNumber2020.06706.BD
oaire.awardNumberPRIMA/0007/2019
oaire.awardTitleMountain Research Center - UIDB/00690/2020
oaire.awardTitleMountain Research Center - UIDP/00690/2020
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions - LA/P/0007/2020
oaire.awardTitleNatural pigments recovery from bio-residues: widening the range of safe food colorants
oaire.awardTitleAllPumpkin – Development of a high-quality pumpkin pulp enriched and preserved by added-value molecules from pumpkin by-products, an integrative and sustainable strategy.
oaire.awardTitlePulpIng - Development of a Pumpkin Pulp Formulation using a Sustainable Integrated Strategy
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/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
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oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PRIMA%2F0007%2F2019/PT
oaire.citation.conferencePlacePortopt_PT
oaire.citation.endPage207pt_PT
oaire.citation.startPage207pt_PT
oaire.citation.titleDare2change, Innovation-Driven Agrifood Businesspt_PT
oaire.fundingStream6817 - DCRRNI ID
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oaire.fundingStream6817 - DCRRNI ID
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project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.nameFundação para a Ciência e a Tecnologia
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