| Texto completo | |
| Autor(es): |
Faria, Gessica Maria Lopes
;
Silva, Eric Keven
Número total de Autores: 2
|
| Tipo de documento: | Artigo Científico |
| Fonte: | JOURNAL OF CLEANER PRODUCTION; v. 524, p. 19-pg., 2025-08-28. |
| Resumo | |
The valorization of pomegranate juice processing chain by-products, specifically peel and pomace, aligns with sustainable practices in the agro-industrial sector. This study comprehensively characterized these by-products to explore their potential as sources of biopolymers, beyond phytochemical compounds. Proximate composition analyses revealed a higher content of proteins and lipids in pomace, while peel exhibited greater levels of carbohydrates and ash. Detailed structural carbohydrate profiling showed significant levels of cellulose, hemicellulose, and lignin in both fractions, with pomace exhibiting higher values. Mineral analyses highlighted potassium as the predominant mineral in all fractions, with peel containing higher levels of calcium and sodium, and pomace showing greater zinc and magnesium contents. Phenolic profiling demonstrated substantial antioxidant activity and phenolic content, particularly in peel extracts. Structural and morphological evaluations using FTIR, XRD, and SEM confirmed the diverse functional potential of these by-products. Principal component analysis reinforced the distinctive characteristics of each fraction, suggesting potential applications in food, pharmaceutical, and biomaterial industries. To showcase how these residues can be valorized, pectin and aqueous phenolic extract were obtained from pomegranate peel flour and used to formulate edible coatings for strawberries. These coatings effectively incorporated bioactive compounds, with total phenolic content (TPC) values of 0.95 f 0.01 mg GAE/mL for the pectin-water coating (PWC) and 8.20 f 0.13 mg GAE/mL for the phenolic extract-enriched coating (PExC). The coating of strawberries contributed to enhanced color retention and improved phase separation stability in strawberry-based beverages after refrigerated storage. Overall, findings underscore the importance of rethinking pomegranate by-products as high-value resources within a circular bioeconomy framework. (AU) | |
| Processo FAPESP: | 23/01876-9 - Pulsed electric field: engenharia de processos não térmicos, alimentos funcionais e biomateriais |
| Beneficiário: | Eric Keven Silva |
| Modalidade de apoio: | Bolsas no Brasil - Jovens Pesquisadores |
| Processo FAPESP: | 24/15579-9 - Pulso elétrico e ultrassom para desenvolvimento de produtos sustentáveis a partir da valorização dos resíduos do processamento do suco de romã |
| Beneficiário: | Géssica Maria Lopes de Faria |
| Modalidade de apoio: | Bolsas no Brasil - Doutorado Direto |
| Processo FAPESP: | 20/11255-3 - Pulsed electric field: engenharia de processos não térmicos, alimentos funcionais e biomateriais |
| Beneficiário: | Eric Keven Silva |
| Modalidade de apoio: | Auxílio à Pesquisa - Jovens Pesquisadores |