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Title: VALORIZATION OF POME FRUITS WASTE INTO FUNCTIONAL CANNED PRODUCTS IN THE CONTEXT OF "ZERO WASTE" SYSTEM
VALORIZATION OF POME FRUITS WASTE INTO FUNCTIONAL CANNED PRODUCTS IN THE CONTEXT OF "ZERO WASTE" SYSTEM

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Monica Negrea; Ileana Cocan; Ersilia Alexa; Diana Obi?tioiu; Calin Jianu
10.5593/sgem2022V/6.2/s25.48
10.5593/sgem2022V/6.2
1314-2704
978-619-7603-52-1
English
22
6.2
•    Prof. DSc. Oleksandr Trofymchuk, UKRAINE 
•    Prof. Dr. hab. oec. Baiba Rivza, LATVIA
Advances in Biotechnology
Currently, in order to respond to the needs of the human population and food security issues worldwide, it is necessary to implement strategies for recovery and transformation of waste from the food industry into a circular system of production and consumption. Fruit waste such as peels and seeds have a high waste rate worldwide. These wastes have a high nutritional content, suggesting a potential for use in the food industry. Pome fruits (apples, pears and quince) belong to Rosaceae family, have tough central core which contains small seeds. These fruit wastes are rich in nutrients, especially pectin, a natural thickener when heated with sugar.
This study aimed to obtain three types of products from pome fruits wastes: apple waste jelly – AWJ; pear waste jelly – PWJ and quince waste jelly – QWJ and evaluate their nutritional value, following “zero waste” approach. The physical and chemical characteristics were evaluated by determining the content of moisture, ash, pH, acidity, soluble solids and the bioactive properties by analysing the content of polyphenols and ascorbic acid. The results showed that the moisture content of the samples varies between 73.4% and 84.6%, the pH between 3.5 and 4.4 and the total solids between 69 and 88 Brix. The AWJ sample was found to be rich in ascorbic acid (17.21 mg/100g) and total polyphenol content (524 mgGAE/100g). The sensory properties showed a high score for taste and overall acceptability, suggesting that waste from the canning industry can be successfully used to obtain tasty, nutritious and bioactive food products.
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This research is published from own funds of University of Life Sciences „King Mihai I” from Timisoara (ULST), Romania. The assays were carried out within Interdisciplinary Research Platform of ULS Timisoara.
conference
https://doi.org/10.5593/sgem2022V/6.2/s25.48
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Proceedings of 22nd International Multidisciplinary Scientific GeoConference SGEM 2022
22nd International Multidisciplinary Scientific GeoConference SGEM 2022, 06-08 December, 2022
Proceedings Paper
STEF92 Technology
International Multidisciplinary Scientific GeoConference SGEM
SWS Scholarly Society; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Serbian Acad Sci and Arts; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; European Acad Sci, Arts and Letters; Acad Fine Arts Zagreb Croatia; Croatian Acad Sci and Arts; Acad Sci Moldova; Montenegrin Acad Sci and Arts; Georgian Acad Sci; Acad Fine Arts and Design Bratislava; Turkish Acad Sci.
373-380
06-08 December, 2022
website
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by-products valorization, "zero waste", phenolic compounds, fruits jelly