Namaste Project: Info Point Citrus
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New advances in the integrated management of food processing waste

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 Presentation Transcript

  • 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. 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. 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. 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. Citrus by-products valorization Characterization
  • 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.
    • Where are the by-products generated?
    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. Citrus by-products composition JUICE WITH ADJUSTED CONTENT OF PULP 42 % PEEL 40% PULP 3 % CORE 15% Picture by GLP.
  • 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. Actual valorization routes
    • The main actual destiny for the main volume of citrus by-products is cattle feeding.
    • The yield of feed production is about 0.166 Tm of feed/Tm of fresh by-product.
    • High operational costs (mainly drying costs).
    • Low profit but avoids higher costs of disposal.
    Very demand depending.
  • 11.
    • Production of D-limonene.
    • Bioethanol production.
    • Pectin extraction in Europe: can be considered residual.
    Actual valorization routes
  • 12. Analytical characterisation
    • Citrus by-products have been characterised for:
    • Physical characteristics: fractions, particle size, density.
    • Proximate analysis: protein, fat, ash, sugars, TDF and total phenols. Polysaccharides (bran). Fatty acid composition.
    • Specific bioactive compounds.
    • Microbiological quality.
    • Contaminants: heavy metals, pesticides and mycotoxins.
  • 13. Citrus byproducts composition
    • 50-60% of fruit weight.
    • Water 85%
    • Total dietary fiber: 6 %
    • Soluble sugars 2-4 %
    • Protein 1 %
    • Minerals 0,5-0,6 %
    • Fat less than 0,1 %
    Data from orange and lemon NAMASTE. WM basis.
  • 14.
    • Content in specific bioactive compounds confirms that the citrus by-products may be an interesting source of bioactives.
    Analysis of Specific compounds
  • 15.
    • By-products have a high water content.
    • Pectins and polyphenols are fast degraded by enzymatic reactions.
    • Microbial environmental contamination.
    • Stabilization and preservation of the raw material.
    • Drying costs limit the rentability of most valorization alternatives.
    Challenges
  • 16. Citrus by-products Stabilization and extraction of valuable compounds
  • 17. Objectives
    • Finding a suitable stabilisation procedure.
    • Eliminating undesirable compounds.
    • Obtaining good quality and safe food ingredients.
  • 18. Mayor achievements
    • Stabilized material has been obtained by different alternative methods.
    • Several citrus peel extracts have been obtained and are being characterized.
    • A protocol for obtaining a citrus fiber is being defined.
  • 19. Proposed valorizations
    • Food and feed ingredients (WP3)
    • New Food Products and Feed formulation and production (WP4)
  • 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. EU-Indian Team To be continued…..