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Brazilian orange juice industry residue valorization and application: an economic, sustainable and nutritional strategy

Grant number: 17/10815-2
Support type:Scholarships in Brazil - Scientific Initiation
Effective date (Start): February 01, 2018
Effective date (End): January 31, 2019
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal researcher:Fernanda Maria Vanin
Grantee:Larissa Alves de Castro
Home Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil

Abstract

The use of ingredients from by-products of the industries is still little used practice. However, several studies have shown that these residues or wastes are rich in nutrients and therefore could add nutritional and functional value to different products. Orange is a source of fiber, vitamins and minerals, so its consumption has been associated with several health benefits. Brazil is the largest producer of orange juice in the world, and like any other industry, this processing generates residues that, when reused, avoids waste and reduces which would be accumulate in nature. The objective of this project is to produce a flour from the by-products of orange fruit (orange peel and bagasse), to evaluate the nutritional characteristics of the flour produced (fiber content, resistant starch, proteins, lipids, carbohydrates and ashes), physical and functional properties, and then apply this flour to baking products such as cookie-type biscuits, evaluating the effect on product. The study will be of extreme importance in the technological area, since: (1) it involves the valorization and use of residues of the Brazilian orange juice industry, which may represent an important economic strategy for the country, (2) With possible functional attributes. (AU)

Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
CASTRO, LARISSA ALVES DE; LIZI, JAQUELINE MIRANDA; CHAGAS, EDUARDO GALVAO LEITE DAS; CARVALHO, ROSEMARY APARECIDA DE; VANIN, FERNANDA MARIA. From Orange Juice By-Product in the Food Industry to a Functional Ingredient: Application in the Circular Economy. FOODS, v. 9, n. 5 MAY 2020. Web of Science Citations: 0.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.