Namaste Project: Info Point Citrus

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New advances in the integrated management of food processing waste
in India and Europe: use of sustainable technologies for the exploitation of by-products into new foods and feeds

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  • 1° year. Successfull, if the rest would be the same, as well as the integration and the scaleup of the technology, we woild provide: new foods to the consumers, new opportunities to improve sustainabuility to …industries, new intercontinental marked opporyunity, seeds for future cooperation in betwwen EU and India.
  • Namaste Project: Info Point Citrus

    1. 1. NAMASTE - EU N ew A dvances in the integrated M anagement of food processing w A ste in India and Europe: use of S ustainable T echnologies for the E xploitation of by-products into new foods and feeds
    2. 2. EU Partners Alma Mater Studiorum -Università di Bologna, Italy (UNIBO). Coordination (F. Fava) Institute of Food Research, England (IFR) AZTI Tecnalia, Spain (AZTI) Campden & Chorleywood Food Industry Development Institute Hungary, Hungary (CCH) Wageningen, Food & Biobased Research , Netherland Grupo Leche Pascual, Spain (GLP) J. Rettenmaier & Söhne GmbH + CO. KG, Germany (JRS)
    3. 3. The approach MARKET RAW MATERIAL FOOD PROCESSING BY-PRODUCTS Characterization & Preservation Pre-treatment & Ingredient recovery New foods formulation (innovative and sustainable processes/technologies) New feeds (for aquaculture) Assessment of products & processes/technologies Identification of new market opportunities Knowledge transfer & exploitation
    4. 4. Expected Impacts WP 1: Project Management & Coordination WP 5: Assessment of innovative industrial protocols WP2: Characterization and stabilization of by-products/wastes from EU industries WP3: I ngredients for new foods: pre-treatment of by-products, recovery & production of natural molecules WP4: Application and Validation of products for food and feed applications Increased industrial sustainability (integration of food byproducts producers and exploiters) Consumers benefits : healthy safety and high quality foods EU-India research cooperation : common technical standards, protocols, regulations & policies New EU-India market opportunities: NAMASTEs industrial partners and the industrial platform would be the first nucleus IndustrialPartners WP 7: Innovation and Dissemination WP 6: EU-INDIA Integration
    5. 5. Citrus by-products valorization Characterization
    6. 6. World citrus production The Mediterranean area is one of the biggest producers, after Brazil and together with China and USA. Source: http:// www.unctad.org/infocomm/anglais/orange/market.htm (Proportion of average annual production data for 2000-2004)
    7. 7. <ul><li>Where are the by-products generated? </li></ul>CITRUS FRUIT GROWING Processing Industry 25% Concentrated Non conc. JUICE Exporter trading Packer Importer Wholesaler Traditional retail Global retail Foodservice CONSUMER Fresh fruit Market 75% Domestic market Export market BY-PRODUCTS Bottling industry
    8. 8. Citrus by-products composition JUICE WITH ADJUSTED CONTENT OF PULP 42 % PEEL 40% PULP 3 % CORE 15% Picture by GLP.
    9. 9. Citrus by-products generation About 1.200 thousands of tonnes of citrus processing by-products are produced yearly in the Mediterranean area. Of the total citrus for processing, nearly 85 percent is forecast to be oranges.
    10. 10. Actual valorization routes <ul><li>The main actual destiny for the main volume of citrus by-products is cattle feeding. </li></ul><ul><li>The yield of feed production is about 0.166 Tm of feed/Tm of fresh by-product. </li></ul><ul><li>High operational costs (mainly drying costs). </li></ul><ul><li>Low profit but avoids higher costs of disposal. </li></ul>Very demand depending.
    11. 11. <ul><li>Production of D-limonene. </li></ul><ul><li>Bioethanol production. </li></ul><ul><li>Pectin extraction in Europe: can be considered residual. </li></ul>Actual valorization routes
    12. 12. Analytical characterisation <ul><li>Citrus by-products have been characterised for: </li></ul><ul><li>Physical characteristics: fractions, particle size, density. </li></ul><ul><li>Proximate analysis: protein, fat, ash, sugars, TDF and total phenols. Polysaccharides (bran). Fatty acid composition. </li></ul><ul><li>Specific bioactive compounds. </li></ul><ul><li>Microbiological quality. </li></ul><ul><li>Contaminants: heavy metals, pesticides and mycotoxins. </li></ul>
    13. 13. Citrus byproducts composition <ul><li>50-60% of fruit weight. </li></ul><ul><li>Water 85% </li></ul><ul><li>Total dietary fiber: 6 % </li></ul><ul><li>Soluble sugars 2-4 % </li></ul><ul><li>Protein 1 % </li></ul><ul><li>Minerals 0,5-0,6 % </li></ul><ul><li>Fat less than 0,1 % </li></ul>Data from orange and lemon NAMASTE. WM basis.
    14. 14. <ul><li>Content in specific bioactive compounds confirms that the citrus by-products may be an interesting source of bioactives. </li></ul>Analysis of Specific compounds
    15. 15. <ul><li>By-products have a high water content. </li></ul><ul><li>Pectins and polyphenols are fast degraded by enzymatic reactions. </li></ul><ul><li>Microbial environmental contamination. </li></ul><ul><li>Stabilization and preservation of the raw material. </li></ul><ul><li>Drying costs limit the rentability of most valorization alternatives. </li></ul>Challenges
    16. 16. Citrus by-products Stabilization and extraction of valuable compounds
    17. 17. Objectives <ul><li>Finding a suitable stabilisation procedure. </li></ul><ul><li>Eliminating undesirable compounds. </li></ul><ul><li>Obtaining good quality and safe food ingredients. </li></ul>
    18. 18. Mayor achievements <ul><li>Stabilized material has been obtained by different alternative methods. </li></ul><ul><li>Several citrus peel extracts have been obtained and are being characterized. </li></ul><ul><li>A protocol for obtaining a citrus fiber is being defined. </li></ul>
    19. 19. Proposed valorizations <ul><li>Food and feed ingredients (WP3) </li></ul><ul><li>New Food Products and Feed formulation and production (WP4) </li></ul>
    20. 20. Future activities Definition of protocols for the elaboration of new food products. Design of preventative and control measures to guarantee the quality and safety of the defined processes.
    21. 21. EU-Indian Team To be continued…..

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