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零售部门的蔬菜废物:评估和在新产品开发中使用的可能性
Eduardo Galvão Leite das Chagas1, Vitor Augusto Dos Santos Garcia2, Carla Alves Monaco Lourenço1
1Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil.
Foods (Basel, Switzerland)
|September 28, 2024
概括
零售商丢弃的蔬菜往往是安全的,营养丰富的. 将这些食物浪费转化为纯制品,为循环经济和新产品开发提供了一个可行的策略.
科学领域:
- 食品科学 食品科学 食品科学
- 营养 营养 营养 营养 营养
- 可持续发展 可持续性 可持续性
背景情况:
- 在全球范围内,水果和蔬菜浪费量很高,特别是在零售业.
- 关于零售蔬菜废物的数量和质量的数据有限.
- 废弃蔬菜的再利用提供了营养益处和食品安全解决方案.
研究的目的:
- 在巴西Pirassununga评估丢弃的蔬菜 (甜菜,胡卜,茶叶,黄瓜).
- 为了描述从这种蔬菜废物中提取的纯制品.
- 评估在零售业中利用植物废物的潜力.
主要方法:
- 对丢弃的蔬菜进行微生物学分析.
- 蔬菜杂质的特征 (颜色,近位成分,矿物质,化合物,抗氧化活性).
- 对食品安全和营养价值的评估.
主要成果:
- 90%的废弃蔬菜没有微生物污染,符合消费标准.
- 清酒的营养含量很高,包括和纤维.
- 显著的植物废弃物水平为增值产品提供了机会.
结论:
- 零售蔬菜废物是一种具有高营养潜力的宝贵资源.
- 来自浪费蔬菜的杂质是安全的,可以用于新产品开发.
- 利用植物废物支持循环经济原则和零售可持续性.
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