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© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

The waste generated by small-scale ultra-fresh juice producers, such as bistros and restaurants, has been little studied so far, mainly because it is unevenly distributed and dissipated in the economic ecosystem and would require high costs associated with transportation and subsequent recovery of bio composites. The present article seeks to offer solutions by providing sustainable methods to reduce their waste losses to a minimum and transform them into valuable products, with affordable equipment and techniques. The study focuses on the preliminary phase of quantitative analysis of fruit and vegetable by-products generated on a small scale, the results showing a mean 55% productivity in fresh juices. Due to the high amount of remnant water content in waste, a new process of mechanically pressing the resulting squeezed pulp was introduced, generating an additional yield in juice, ranging from 3.98 to 51.4%. Due to the rising trend in healthier lifestyle, the by-products were frozen or airdried for conservation in each of the processing stages, and the total phenolic compounds and antioxidant activity were analyzed in order to assess the traceability of these bioactive compounds to help maximize their transfer into future final products. The polyphenols transferred into by-products varied between 7 and 23% in pulps and between 6 and 20% in flours. The highest DPPH potential was found in flours, up to three-fold in comparison with the raw material, but the high dry substance content must be accounted for. The results highlight the potential of reusing the processing waste as a reliable source of bioactive compounds.

Details

Title
A Sustainable Approach for the Development of Innovative Products from Fruit and Vegetable By-Products
Author
Muntean, Mircea Valentin 1 ; Anca Corina Fărcaş 2   VIAFID ORCID Logo  ; Medeleanu, Mădălina 2 ; Salanţă, Liana Claudia 2   VIAFID ORCID Logo  ; Borşa, Andrei 2   VIAFID ORCID Logo 

 Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania 
 Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania 
First page
10862
Publication year
2022
Publication date
2022
Publisher
MDPI AG
e-ISSN
20711050
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2711504327
Copyright
© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.