Estratégias de processamento e revalorização de matériasprimas alimentares para a produção de ingredientes funcionais e sustentáveis
A considerable volume of agro-industrial by-products are produced daily from North to South of Brazil. Fruit by-products, consisting mainly of skins, seeds, and residual pulp, constitute up to 50% of the initial weight of the fruit. Although it has been demonstrated that fruit by-products are val...
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| Formato: | doctoralThesis |
| Idioma: | pt_BR |
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Universidade Federal do Rio Grande do Norte
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| Endereço do item: | https://repositorio.ufrn.br/handle/123456789/56766 |
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| Resumo: | A considerable volume of agro-industrial by-products are produced daily from
North to South of Brazil. Fruit by-products, consisting mainly of skins, seeds, and residual pulp,
constitute up to 50% of the initial weight of the fruit. Although it has been demonstrated that
fruit by-products are valuable sources of residual phytochemicals with potential applications in
the food industry, there are only few products in the market made from this abundant raw
material, especially in developing countries like Brazil. According to The Food and Agriculture
Organization (FAO), innovation is a valuable tool against hunger and malnutrition, and this
includes not only the development of new technologies, but also the rational use of existing
products and procedures. Thus, this PhD dissertation demonstrates strategies for the
revalorization of underexplored food materials to produce plant-based ingredients, that were
assessed regarding their physicochemical, functional, and bioactive properties, polyphenol
bioaccessibility, and environmental viability. Specifically, extraction protocols designed to
obtain aqueous polyphenol-rich extracts recovered from tropical fruit residues (acerola and
jambolan) using conventional (solid-liquid extraction) and emerging (ultrasound) techniques
were evaluated performance-wise. In addition, the environmental viability of each one of the
extraction methods was evaluated by the LCA tool. Furthermore, the production of proteinpolyphenol food ingredients was carried out by spray drying using different strategies: a)
polyphenols recovered from American elderberry residue and juice encapsulated with soy
protein isolate (SPI) and tapioca starch (TS) and b) polyphenols extracted from rosemary leaves
or recovered from muscadine grape residue using a novel insect protein or a mixture of insect
protein and pea protein isolate as drying carriers. The UAES protocol (Ultrasound Assisted
Extraction and Stirring) after 90 min showed the highest total polyphenol content, and the LCA
revealed that the UAES had the lowest environmental impact among all extraction protocols.
For elderberry particles, those produced with SPI had greater solubility and flowability, as well
as higher bioaccessibility, while those with TS had higher levels of bioactive compounds (total
phenolics, anthocyanins and proanthocyanidin). The insect protein-polyphenol particles
showed good functional characteristics and the best spray drying performance were observed when insect protein and pea protein blend was used while rosemary-derived particles were more
bioaccessible. This work addresses issues of great interest worldwide in food science and
technology and unveils important scientific results for the advance of alternative foods
processing, new raw materials and repurposing of food waste. Furthermore, new applications
for bioaccessible food ingredients with desirable functional properties using environmentally
friendly approaches are shown here. |
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