使用果汁和副产品定制的奶酪蛋糕:回收和环境影响评估的案例研究
Alessia Le Rose1,2, Olimpia Panza3, Dario Caro1
1Ecodynamics Group, Department of Physical Sciences, Earth, Environment, University of Siena, Piazzetta Enzo Tiezzi, 1, 53100 Siena, Italy.
Foods (Basel, Switzerland)
|April 16, 2025
概括
这项研究开发了一个更健康,可持续的奶酪蛋糕,使用刺副产品,显示了可比的感官得分和改善的营养价值. 这些副产品的回收利用显著减少了对环境的影响,证明了零废弃食品生产模式.
科学领域:
- 食品科学 食品科学 食品科学
- 可持续的粮食系统可持续的粮食系统
- 废物管理 废物管理
背景情况:
- 现代食品系统因对健康和环境的负面影响而受到批评.
- 越来越需要更健康,更可持续的食品产品设计.
- 果实副产品,如刺,富含生物活性化合物,并未充分利用.
研究的目的:
- 开发一种强化的奶酪蛋糕,使用刺副产品 (果汁,皮,果汁).
- 为了评估强化奶酪蛋糕的营养和感官特性.
- 通过生命周期评估 (LCA) 评估使用刺副产品的环境可持续性.
主要方法:
- 刺的副产品被脱水,粉末化,并用于替代传统的奶酪蛋糕成分.
- 在脱水和能源消耗过程中对水损失的数学评估.
- 通过面板测试进行感官评估.
- 百分点组成分析.
- 生命周期评估 (LCA) 分析全球变暖潜力,酸化和环保化,用于堆肥,垃圾填埋和回收.
主要成果:
- 刺梨奶酪蛋糕获得了高的接受度,与传统版本相比.
- 成分替代增加了碳水化合物,脂质和总纤维含量,但没有显著改变能量价值.
- 生命周期评估 (LCA) 证实了刺副产品的回收利用是最可持续的选择,产生了显著的环境节约.
- 与传统生产相比,回收副产品导致每公斤奶酪蛋糕的排放和资源使用减少.
结论:
- 使用刺梨副产品的强化奶酪蛋糕提供了更好的营养特征和可比的感官吸引力.
- 回收刺副产品是一种有利于环境的生物废物管理策略.
- 这项研究提出了一个可行的零废物生产模式,用于更健康,更可持续的加工食品.
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