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Turning Agri-Food Cooperative Vegetable Residues into Functional Powdered Ingredients for the Food Industry

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Turning Agri-Food Cooperative Vegetable Residues into Functional Powdered Ingredients for the Food Industry

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dc.contributor.author Bas-Bellver, Claudia es_ES
dc.contributor.author Barrera Puigdollers, Cristina es_ES
dc.contributor.author Betoret Valls, Noelia es_ES
dc.contributor.author Seguí Gil, Lucía es_ES
dc.date.accessioned 2021-02-06T04:33:16Z
dc.date.available 2021-02-06T04:33:16Z
dc.date.issued 2020-02-02 es_ES
dc.identifier.uri http://hdl.handle.net/10251/160815
dc.description.abstract [EN] Current food transformation processes must face the food waste issue by developing valorization processes to reintroduce by-products in the economic cycle and contribute to circular economy, generating social and economic value, and ensuring permanence of agricultural and rural activities. In the present paper, the results of a collaboration project between a regional agri-food cooperative and university are summarized. The project aimed to revalorize a series of vegetable wastes (carrot, leek, celery, and cabbage) from the fresh and ready-to-eat lines of the cooperative, by producing functional powders to be used as functional food ingredients. Vegetables residues were successfully transformed into functional ingredients by hot air drying or freeze-drying, and variables such as storage conditions and grinding intensity prior to drying were considered. Twenty-five vegetable powders were obtained and characterized in terms of physicochemical and antioxidant properties. Results showed that drying (mainly hot air drying) allowed obtaining stable powders, with very low water activity values, and a significantly increased functionality. Vegetable waste powders could be used in the food industry as coloring and flavoring ingredients, or natural preservatives, or either be used to reformulate processed foods in order to improve their nutritional properties. es_ES
dc.description.sponsorship This research was funded by the regional government of Valencia (Generalitat Valenciana) under the Rural Development Program 2014¿2020 (Ayudas para la cooperación en el marco del Programa de desarrollo rural de la Comunitat Valenciana 2014¿2020. Experiencias de transformación agroalimentaria innovadoras, especialmente vinculadas a figuras de calidad diferenciada y producción ecológica) and the Spanish Ministry of Agriculture, fisheries and food, under the European Agricultural Fund for Rural Development. Grant number AGCOOP_D/2018/025 es_ES
dc.language Inglés es_ES
dc.publisher MDPI AG es_ES
dc.relation.ispartof Sustainability es_ES
dc.rights Reconocimiento (by) es_ES
dc.subject Vegetables waste es_ES
dc.subject Agri-food by-products es_ES
dc.subject Bio-waste valorization es_ES
dc.subject Bio-waste processing es_ES
dc.subject Food system sustainability es_ES
dc.subject Functional food ingredients es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Turning Agri-Food Cooperative Vegetable Residues into Functional Powdered Ingredients for the Food Industry es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.3390/su12041284 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/Agencia Valenciana de Fomento y Garantía Agraria//AGCOOP_D%2F2018%2F025/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation Bas-Bellver, C.; Barrera Puigdollers, C.; Betoret Valls, N.; Seguí Gil, L. (2020). Turning Agri-Food Cooperative Vegetable Residues into Functional Powdered Ingredients for the Food Industry. Sustainability. 12(4):1-15. https://doi.org/10.3390/su12041284 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.3390/su12041284 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 15 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 12 es_ES
dc.description.issue 4 es_ES
dc.identifier.eissn 2071-1050 es_ES
dc.relation.pasarela S\404381 es_ES
dc.contributor.funder Agencia Valenciana de Fomento y Garantía Agraria es_ES
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dc.subject.ods 02.- Poner fin al hambre, conseguir la seguridad alimentaria y una mejor nutrición, y promover la agricultura sostenible es_ES
dc.subject.ods 03.- Garantizar una vida saludable y promover el bienestar para todos y todas en todas las edades es_ES
dc.subject.ods 09.- Desarrollar infraestructuras resilientes, promover la industrialización inclusiva y sostenible, y fomentar la innovación es_ES
dc.subject.ods 12.- Garantizar las pautas de consumo y de producción sostenibles es_ES


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