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

2022Conference object Open access
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dc.contributor.authorPereira, Alexis
dc.contributor.authorAñibarro-Ortega, Mikel
dc.contributor.authorRodrigues, Matilde
dc.contributor.authorNogueira, António José M.
dc.contributor.authorPinela, José
dc.contributor.authorBarros, Lillian
dc.date.accessioned2023-03-13T10:51:02Z
dc.date.available2023-03-13T10:51:02Z
dc.date.issued2022
dc.description.abstractQuince is the yellow fruit of the deciduous tree Cydonia oblonga Mill. Its taste is sour and astringent when 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. A response surface methodology (RSM)-coupled experimental design with 20 runs, combining five levels of time (1–120 min), temperature (25–95 °C) and ethanol concentration (0–100%), was implemented for maximizing the extraction of soluble solids and malic acid while simultaneously obtaining fiber concentrate extracts. The yields of soluble solids and fiber concentrate extracts were determined gravimetrically. Malic acid, which has been used as a food preservative, was analyzed by ultra-fast liquid chromatography with photodiode array detection.1 The dietary fiber content of the fiber concentrate extracts was determined by an enzymatic-gravimetric method (AOAC Official Method 985.29) and their color was measured with a portable colorimeter.2,3 The three independent variables affected significantly the extraction process and the predictive model equations were validated based on different statistical criteria, which allowed to determine the optimal extraction conditions. In general, the soluble solids yield was promoted by lower temperatures and ethanol concentrations, while malic acid was better extracted at higher temperatures for longer processing times. In turn, the fiber concentrate extracts remaining after extraction had opposite yields to the soluble solids. However, the highest yields of these fiber concentrates were not in agreement with their dietary fiber contents. The highest fiber values were recorded in the concentrate extracts obtained at high temperatures and medium-low ethanol concentrations. In fact, only these two independent variables significantly impacted its extraction, through linear, quadratic, and also interactive effects. Furthermore, the lighter fiber concentrate extracts were those with the highest yields. Overall, quince peel can be totally upcycled into natural food ingredients rich in malic acid and dietary fiber.pt_PT
dc.description.sponsorshipWe would like to thank the Foundation for Science and Technology (Fundação para a Ciência e a Tecnologia, FCT) for the financial support to CIMO (UIDB/00690/2020) through national funds FCT/MCTES; to FCT for the contracts of J. Pinela (CEECIND/01011/2018) and L. Barros (CEEC Institutional). A. Pereira thanks his research grant within the scope of Project IntegraValor (POCI-01-0247-FEDER-072241). Funding: This work was financially supported by the Project "IntegraValor - Integrated strategy for the valorization of agrifood byproducts", 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 Portugal2020, and by the Project Mobilizador Norte- 01-0247-FEDER-024479: ValorNatural®, co-financed by FEDER through the Regional Operational Program North 2020.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPereira, Alexis; Añibarro-Ortega, Mikel; Rodrigues, Matilde; 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.issn978-989-8124-36-4
dc.identifier.urihttp://hdl.handle.net/10198/27662
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSociedade Portuguesa de Químicapt_PT
dc.relationMountain Research Center
dc.relationNot Available
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 object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%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.endPage390pt_PT
oaire.citation.startPage390pt_PT
oaire.citation.titleXVI Encontro de Química dos Alimentos - Bio-Sustentabilidade e Bio-Segurança Alimentar, Inovação e Qualidade Alimentar: Livro de Resumospt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2018
person.familyNamePereira
person.familyNameAñibarro-Ortega
person.familyNameRodrigues
person.familyNameNogueira
person.familyNamePinela
person.familyNameBarros
person.givenNameAlexis
person.givenNameMikel
person.givenNameMatilde
person.givenNameAntónio José M.
person.givenNameJosé
person.givenNameLillian
person.identifier2472462
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person.identifier.ciencia-id771C-2B43-B108
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0002-4740-6329
person.identifier.orcid0000-0002-2835-5079
person.identifier.orcid0000-0002-4011-7807
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.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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