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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

From Orange Juice By-Product in the Food Industry to a Functional Ingredient: Application in the Circular Economy

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Author(s):
Castro, Larissa Alves de [1] ; Lizi, Jaqueline Miranda [1] ; Chagas, Eduardo Galvao Leite das [1] ; Carvalho, Rosemary Aparecida de [1] ; Vanin, Fernanda Maria [1]
Total Authors: 5
Affiliation:
[1] Univ Sao Paulo, Dept Food Engn, Fac Anim Sci & Food Engn USP FZEA, Lab Bread & Dough Proc LAPROPAMA, Ave Duque de Caxias Norte 225, BR-13635900 Pirassununga, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: FOODS; v. 9, n. 5 MAY 2020.
Web of Science Citations: 5
Abstract

In the orange juice industry, more than 50% of raw material becomes by-products that are rich in active compounds and have high nutritional content. Improved use of these by-products could represent a key strategy for a circular economy. The objective of this study was to produce a flour from orange juice by-product, characterize it, and then apply this flour to produce cookies. Orange by-product flour (OBPF) was characterized in terms of its chemical composition, dietary fiber, phenolic compounds, antioxidant potential, and hygroscopic properties. Subsequently, the effect of substituting wheat flour by OBPF in cookies was evaluated. OBPF presented a very high content of dietary fiber (73.61% dry matter (DM)), minerals (ash = 2.72% DM), and total phenolic compounds (534 +/- 30 mg gallic acid equivalent (GAE)/100 g of DM). In general, the properties of cookies were not significantly influenced by using OBPF as a substitution for wheat flour. Sensorial analyses showed that cookies produced with 10% OBPF presented the higher scores. Therefore, OBPF showed interesting characteristics, suggesting its possible use in the development of fiber enriched foods such as cookies; and its production represents a key strategy for the orange juice processing industries towards the application of a circular economy in the food system. (AU)

FAPESP's process: 17/10815-2 - Brazilian orange juice industry residue valorization and application: an economic, sustainable and nutritional strategy
Grantee:Larissa Alves de Castro
Support type: Scholarships in Brazil - Scientific Initiation
FAPESP's process: 18/03324-5 - Sustainable food production: a case study of Brazilian orange juice industry waste application.
Grantee:Fernanda Maria Vanin
Support type: Regular Research Grants
FAPESP's process: 13/12693-0 - Study of functional French bread producing during the baking process: a local study to better understanding the technological and sensory properties of final product
Grantee:Fernanda Maria Vanin
Support type: Regular Research Grants