NAMASTE - EU N ew A dvances in the integrated M anagement of food processing w A ste in India and Europe: use of S us...
EU Partners Alma Mater Studiorum -Università di Bologna, Italy (UNIBO). Coordination (F. Fava) Institute of Food Researc...
The approach MARKET RAW MATERIAL FOOD PROCESSING BY-PRODUCTS Characterization & Preservation Pre-treatment & Ingredient...
Expected Impacts WP 1: Project Management & Coordination WP 5: Assessment of innovative industrial protocols WP2: Ch...
Citrus by-products valorization Characterization
World citrus production The Mediterranean area is one of the biggest producers, after Brazil and together with China and U...
<ul><li>Where are the by-products generated? </li></ul>CITRUS FRUIT GROWING Processing Industry 25% Concentrated Non conc...
Citrus by-products composition JUICE WITH ADJUSTED CONTENT OF PULP 42 % PEEL 40% PULP 3 % CORE 15% Picture by GLP.
Citrus by-products generation About 1.200 thousands of tonnes of citrus processing by-products are produced yearly in the ...
Actual valorization routes <ul><li>The main actual destiny for the main volume of citrus by-products is cattle feeding. ...
<ul><li>Production of D-limonene. </li></ul><ul><li>Bioethanol production. </li></ul><ul><li>Pectin extraction in Europe: ...
Analytical characterisation <ul><li>Citrus by-products have been characterised for: </li></ul><ul><li>Physical characteris...
Citrus byproducts composition <ul><li>50-60% of fruit weight. </li></ul><ul><li>Water 85% </li></ul><ul><li>Total dietary...
<ul><li>Content in specific bioactive compounds confirms that the citrus by-products may be an interesting source of bioac...
<ul><li>By-products have a high water content. </li></ul><ul><li>Pectins and polyphenols are fast degraded by enzymatic re...
Citrus by-products Stabilization and extraction of valuable compounds
Objectives <ul><li>Finding a suitable stabilisation procedure. </li></ul><ul><li>Eliminating undesirable compounds. </li><...
Mayor achievements <ul><li>Stabilized material has been obtained by different alternative methods. </li></ul><ul><li>Sever...
Proposed valorizations <ul><li>Food and feed ingredients (WP3) </li></ul><ul><li>New Food Products and Feed formulation an...
Future activities Definition of protocols for the elaboration of new food products. Design of preventative and control mea...
EU-Indian Team To be continued…..
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Namaste Project: Info Point Citrus

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
Published on: Mar 3, 2016
Published in: Technology      Business      
Source: www.slideshare.net


Transcripts - Namaste Project: Info Point Citrus

  • 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. <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. 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 <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. <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. 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. 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. <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. <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. Citrus by-products Stabilization and extraction of valuable compounds
  • 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. 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. 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. 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…..

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