VALORIZATION OF POME FRUITS WASTE INTO FUNCTIONAL CANNED PRODUCTS IN THE CONTEXT OF "ZERO WASTE" SYSTEM-Reference-Cited by-同舟云学术

VALORIZATION OF POME FRUITS WASTE INTO FUNCTIONAL CANNED PRODUCTS IN THE CONTEXT OF "ZERO WASTE" SYSTEM

Published:2022-12-27 Issue: Volume: Page:
ISSN:1314-2704
Container-title:22nd SGEM International Multidisciplinary Scientific GeoConference Proceedings 2022, Nano, Bio, Green and Space � Technologies For a Sustainable Future, VOL 22, ISSUE 6.2
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Author:

Negrea Monica¹^ORCID,Cocan Ileana¹^ORCID,Alexa Ersilia¹^ORCID,Obistioiu Diana¹^ORCID,Jianu Calin¹^ORCID

Affiliation:

1. University of Life Sciences "King Mihai I" from Timisoara

Abstract

Currently, in order to respond to the needs of the human population and food security issues worldwide, it is necessary to implement strategies for recovery and transformation of waste from the food industry into a circular system of production and consumption. Fruit waste such as peels and seeds have a high waste rate worldwide. These wastes have a high nutritional content, suggesting a potential for use in the food industry. Pome fruits (apples, pears and quince) belong to Rosaceae family, have tough central core which contains small seeds. These fruit wastes are rich in nutrients, especially pectin, a natural thickener when heated with sugar. This study aimed to obtain three types of products from pome fruits wastes: apple waste jelly � AWJ; pear waste jelly � PWJ and quince waste jelly � QWJ and evaluate their nutritional value, following �zero waste� approach. The physical and chemical characteristics were evaluated by determining the content of moisture, ash, pH, acidity, soluble solids and the bioactive properties by analysing the content of polyphenols and ascorbic acid. The results showed that the moisture content of the samples varies between 73.4% and 84.6%, the pH between 3.5 and 4.4 and the total solids between 69 and 88 Brix. The AWJ sample was found to be rich in ascorbic acid (17.21 mg/100g) and total polyphenol content (524 mgGAE/100g). The sensory properties showed a high score for taste and overall acceptability, suggesting that waste from the canning industry can be successfully used to obtain tasty, nutritious and bioactive food products.

Publisher

STEF92 Technology

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