Namaste Project: Info Point Citrus
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Transcript of Namaste Project: Info Point Citrus
NAMASTE - EUNAMASTE - EU
NNew ew AAdvances in the integrated dvances in the integrated MManagement of food processing wanagement of food processing wAAste ste in India and Europe: use of in India and Europe: use of SSustainable ustainable
TTechnologies for theechnologies for the EExploitation xploitation of by-products into new foods and feedsof by-products into new foods and feeds
EU PartnersEU PartnersAlma 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)
The approachThe approach
MARKETRAW 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
Expected ImpactsExpected Impacts
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
Citrus by-products Citrus by-products valorizationvalorization
CharacterizationCharacterization
Source: http://www.unctad.org/infocomm/anglais/orange/market.htm (Proportion of average annual production data for 2000-2004)
World citrus productionWorld citrus production
The Mediterranean area is one of the biggest producers, after Brazil and together with China and USA.
Exportertrading
Packer
ImporterWholesaler
Traditionalretail
Globalretail
Foodservice
CONSUMER
• Where are the by-products generated?
CITRUS FRUITGROWING
Fresh fruit Market75%
Processing Industry
25%
Domestic market
Export market
Concentrated
Non conc.
BY-PRODUCTSBY-PRODUCTS
Bottling industryJUICE
Citrus by-products compositionCitrus by-products compositionJUICE WITH ADJUSTED
CONTENT OF PULP 42 %
PEEL 40%
PULP 3 %
CORE 15%
Picture by GLP.
Citrus by-products generationCitrus 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.
Actual valorization routesActual 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 Very demand depending.depending.
• Production of D-limonene.
• Bioethanol production.
• Pectin extraction in Europe: can be considered residual.
Actual valorization routesActual valorization routes
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.
Citrus byproducts compositionCitrus 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.
• Content in specific bioactive compounds confirms that the citrus by-products may be an interesting source of bioactives.
Analysis of Specific compoundsAnalysis of Specific compounds
• 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.
ChallengesChallenges
Citrus by-productsCitrus by-products
Stabilization and extraction Stabilization and extraction of valuable compoundsof valuable compounds
ObjectivesObjectives• Finding a suitable stabilisation procedure.• Eliminating undesirable compounds.• Obtaining good quality and safe
food ingredients.
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.
Proposed valorizationsProposed valorizations
1. Food and feed ingredients.2. New Food Products and Feed formulation and
production.
Future activitiesFuture 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.
EU-Indian Team
To be continued…..