VALORIZATION OF BY- PRODUCTS FROM REGION OF … · PRODUCTS FROM REGION OF MURCIA AGROFOOD...

VALORIZATION OF BY-

PRODUCTS FROM REGION OF

MURCIA AGROFOOD INDUSTRY:

AGROWASTE LIFE PROJECTAngel Martinez, CTC Spain

1. CTC introduction

2. Natural Ingredients: concepts

3. AGROWASTE project “Sustainable strategies for

integrated management of agroindustrial fruit and

vegetable wastes”. Objectives.

4. AGROWASTE methodology and results.

LIFECITRUS project.

5. Conclusions

NATIONAL TECHNOLOGICAL CENTRE FOR THE CANNING AND FOOD INDUSTRY

3

1. CTC INTRODUCTION

CTC is a private non profit research organization with more than 100 associated

companies and working for more than 500 companies every year. CTC is recognized by

the Spanish Government as Innovation and Technological Centre, Office of Transfer of

Research Results and it is declared of Public Use.

CTC’s aim is to promote research, innovation and competitiveness in the agrofood sector.

CTC is located in Murcia (South East of Spain) with a big presence of agrofood

companies and private and public food research centers.

OVERALL OBJECTIVES

To promote research, development and

innovation in the Agrofood sector.

Consultancy and analytical services.

Training at all levels.

To improve competitiveness and

internationalization in the Agrofood

industry.

To solve environmental problems, to

facilitate exportations, etc.

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1. CTC INTRODUCTION

INVOLVED SECTORS

Fruit/vegetable canning and frozen industries

Meat, fish, dairy, bakery products.

Juices

Pickles and gravies

Turrones (nougats)

Sweets and candies

Raw materials

Ingredients and additives

Packaging

Machinery, etc.

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1. CTC INTRODUCTION

DEPARTMENTS

ANALYSIS•Quality and sensory lab.•Packaging lab.•Microbiology lab.•Instrumental lab.

TECHNOLOGY•Technical aid and advice•New products•HACCP•Pilot plant

OTRI•International Events•R+D projects•Training at all levels•Networking

DOCUMENTATION AND LEGISLATION

•Scientific documentation•Technological doc.•Databases

1. CTC INTRODUCTION

ANALYSIS

•Physicochemical

laboratory

(including Quality,

Packaging and

Sensory lab.)

•Microbiology lab

(including Food

Safety lab)

•Instrumental lab.

1. CTC INTRODUCTION

TECHNOLOGY

•Technical aid and

advice

•New processes and

products

•PILOT PLANT

1. CTC INTRODUCTION

INNOVATION IN THE AREA OF FOOD TECHNOLOGY

Development of new preserving technologies

Study of aseptic processes applicable to products

of high and low acidity, both fluids and

particulates.

Development of processes that avoid chemicals,energy, water and economic loses, etc.

Optimisation and improvement of traditionalheat processing technology; optimisation ofsterilisation times an strengthening of thenutritional value of the manufactured products.

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1. CTC INTRODUCTION

•Studies on improvement of conservation of fresh preparedvegetables and fruit, elaboration of ready-to-eat foods.•Valorization of food wastes: natural ingredients for food andactive containers.•Study of shelf life of foods.

WHAT ARE NATURAL INGREDIENTS?

FDA refers to natural ingredients as

"ingredients extracted directly from plants or animal

products as opposed to being produced synthetically”

The "Encyclopedia of Common Natural Ingredients"

says a natural product is defined as a

"product that is derived from plant, animal or microbial

sources, primarily through physical processing,

sometimes facilitated by simple chemical reactions such

as acidification, basification, ion exchange, hydrolysis, and

salt formation as well as microbial fermentation."

2. NATURAL INGREDIENTS: CONCEPTS

Natural Ingredients include plant, animal, mineral

or microbial ingredients...

Present in or produced by nature. Grown, harvested, raised and processed in

an ecological manner.

Not produced synthetically. Produced using minimal physical processing,

Directly extracted using simple methods, simple chemical reactions or

resulting from naturally occurring biological processes.

Free of all petrochemicals.

Not extracted or processed using petrochemicals.

Not extracted or processed using anything other than natural ingredients as

solvents.

Not exposed to irradiation.

Not genetically engineered & do not contain GMOs

(genetically modified organisms)


NATURAL EXTRACTS FROM PLANTS AND VEGETABLES

Plants and agri -products are a great source of

biologically active natural products .

Plants contain many chemical compounds with a

wide range of structures and physicochemical and

biological properties.

High interest for food companies: many of the

benefits of plants and agri-food products are

known and used since ancient times as

antimicrobials, antioxidants, functional

properties , etc.


INDUSTRIAL ADVANTAGES AND DISADVANTAGES OF

NATURAL ANTIMICROBIAL AND ANTIOXIDANTS

-Consumers do not associate them with artificial additives (Clean Label)

- Natural extracts have less regulation than pure chemicals.

- Some have synergies between them, the most effective extract is the pure

compound .

-Some of them may provide different aromas and flavors to the product

which is added.

-Plants with antimicrobial effect :

clove, onion, sage, rosemary, thyme, bay leaf, cardamom, paprika,

marjoram, tarragon, cinnamon, savory, coriander, parsley, oregano,

mustard, vanilla, garlic, etc.

Its effect is due to phenolic compounds, aliphatic compounds, aldehydes,

ketones, isoflavones, ....


3. AGROWASTE project “Sustainable strategies for integrated

management of agroindustrial fruit and vegetable wastes”

AGROWASTE main objective is to help agro food companies in the

valorization of organic wastes and by-products.

The project has developed two databases; the first relating to the

types, characteristics and quantities of by-products and organic waste

generated by vegetable and fruit canning industry of Region of

Murcia and the second dealing with the different valorization

technologies.

AGROWASTE has also carried out practical demonstrations of three

of the main routes of recovery of by-products and organic waste:

•Identification and extraction of compounds of interest and their

application in the food industry,

•Development of organic substrates for use in advanced agricultural

industry and

•Obtaining energy by biomethanisation

In 2015 the European Commission adopted an

ambitious Circular Economy Package, which

includes revised legislative proposals on

waste to stimulate Europe's transition towards a

circular economy which will boost global

competitiveness, foster sustainable economic

growth and generate new jobs.

3. AGROWASTE

Why valorization?

Region of Murcia

Agrofoodcompanies

(Spain)

500.000 Ton/year

Organicwastes

Animal feeding

Minimumor cero

economicvalue or

even a cost

Citrics and artichokeindustries have a high

percentage of this total amount of organic

wastes.

ENRICHED

EXTRACTS

Functional

Foods

Products with

extended shelf life

USES

3. AGROWASTE

Why in the Region of Murcia?

Linear economyCircular economy

Agricultural and energy valorization to show that agri-food

wastes have an environmental and economical interest for

companies.

On the other hand, it also very interesting the extraction of

added value compounds from different products as an

alternative to the cost of the elimination of these sometimes

contaminants wastes and by products.

MAIN OBJECTIVE:

To obtain high added value natural compounds with

functional characteristics and/or antimicrobial or

antioxidants properties, for the food industry.

3. AGROWASTE

To use economic, clean and environmentally sustainable

technologies associated to techniques already

implemented in the vegetable processing sector

companies.

To find an easily adaptable methodology / technology to

companies that can add value with a minimum

economical risk

TECHNOLOGICAL OBJECTIVE

The main "active principles" contained in a plant material

can be extracted using various extraction techniques, or can

be prepared directly from the fresh plant after crushing or a

drying pretreatment .

New markets with small investments

3. AGROWASTE

3. AGROWASTEBio Based Industries Joint Undertaking

2016 Call for proposals

BBI 2016 F1. Valorisation of by-products or waste-streams from the

food processing industry into high added-value products for market

applications. Deadline 8 september 2016, 30M€ elegible budget

Around 100 Mt of food waste and residues from food

processing industry are generated every year in the EU.

The waste streams of the food industry include animal-

based as well as plant-based streams, which are currently

either unusable and go to disposal or find only partial, low

value utilisation. Significant amounts of compounds with

potential for valorisation into high added-value products are

lost in these by-products or waste streams. Furthermore,

disposing of these streams in landfills causes

environmental issues due tu their high landfill leachate and

methane emissions. Valorisation of food processing by-

products or waste-streams hence represents both and

opportunity and a necessity. (AGROWASTE 2012/2014)

Extractions to add value to the main by products generated by

fruit and vegetables companies from the Region of Murcia,

containing a compound of interest with antioxidant properties,

dietary fiber and/or pectin, as

• Artichoke (canning industry),

• Lemon (Juices industry) and

• Onion (Freezing industry);

or work with products that have a known potential, such as

antimicrobial activity of garlic or the red color of strawberry:

• Garlic

• Strawberry

3. AGROWASTE

Selected materials

PROCEDURE:

1. Initial analysis (pathogens, pesticides, moisture, pH and

compound of interest)

2. Selection of process and flow chart

3. Extraction at pilot scale

4. Analytical studies in the obtained extract: Microbiological,

antioxidant and/or antimicrobial capacity, and/or pH, ºBrix,

etc.

5. Evaluation of the yield of extraction.

6. Elaboration of a product with extract or puree.

7. Nutritional and microbiologica analysis of the product.

8. Sensorial analysis to evaluate consumers acceptance.

9. Shelf life evaluation

4. AGROWASTE methodology and results

Parameter Value

Pathogens Absence

Pesticides (mg/Kg) Generally non detected (except

Imidacloprid: 0.029-0.056)

pH 5.43-5.81

Moisture (g/100g) 83.00-86.91

Cinarina (mg/Kg) 21.90-70.60

Dietary Fiber (g/100g) 8.30-9.00

ARTICHOKE’S BY PRODUCT

By Product initial analysis


RAW MATERIAL

EXTRACTION

FILTRATION

CONCENTRATION

(vacuum

evaporation)

CRUSHING AND

GRINDING

DRYING (stove at 55ºC)

BLANCHED LEAVES

ARTICHOKE EXTRACT POWDER(rich in polyphenols)

APPLICATIONS(antioxidant):• GAZPACHO• Ready To Eat• SAUCES• VEGETABLE CREAMS

Water

WATER

CRUSHING (with water)

DRYING(stove at 70ºC)

CRUSHING AND

GRINDING

ARTICHOKE POWDER(rich in fiber)APPLICATIONS (fiber):

•Sauces•Vegetable’s creams

COMPOST

Artichoke’s by product

RAW MATERIAL:Artichoke leaves and bractsleft after industrial canningprocess.

1

2bMILLING

(coloidal mill)

REFINING(pasadora)

ARTICHOKE’S CREAM

2a

2


ARTICHOKE BY PRODUCT

Final extract and power analysis

Determination Value

Total phenols (mg cafeic acid/Kg) in extract 2800-8610

Cinarin (mg/Kg) in extract 1900-11000

Dietary Fiber in artichoke powder (g/100g) 70.00-75.00

1,3-dicaffeoylquinic acid (cinarin) is the main phenolic compound

found in artichoke bracts. It is a phytochemical which gives the

artichoke (along with other phenolic acids, sterols or organic acids)

antioxidant properties protecting against free radicals


Artichoke extract powder (polyphenols)

Gazpacho 2g extract/L

Pasta4g extract/L cooking

water(3L water/Kg pasta)

SENSORIAL ANALYSIS

Artichoke powder (fiber)

Tomate sauce for pasta4g fiber powder/Kg

APPLICATIONS


Determination Value

Pathogens Absence (except the presence of sulfite -

reducing anaerobes that are eliminated in

the extraction process at approx100ºC)

Pesticides (mg/Kg) Non detected

pH 4.06-4.30

Moisture (g/100g) 88.00-95.10

Quercetin (mg/Kg) From 192 to 1516 mg/kg

ONIONS BY PRODUCTInitial analysis of the by product


RAW MATERIAL

EXTRACTION100C 3h

FILTRATION

CONCENTRATION

(vacuum evaporation)

CRUSHING AND

GRINDING

DRYING (stove at 55ºC)

BLANCHED LEAVES

ONION EXTRACT POWDER(rich in flavonoids)

APPLICATIONS

(FLAVONOIDS):

•GAZPACHO

•COOKING WATERS

•VEGETABLE CREAMS

WATER

AGUA

COMPOST1

SIZE REDUCTION

BLANCHING WATER

ONIONS BY PRODUCT

RAW MATERIAL:WASTES OF PRODUCTION


Determination Value

Total phenols (mg caffeic

acid/Kg)

5800-6300

Total flavonoids (mg/Kg) 10000-40000

ONION BY PRODUCT

Extract: results of compounds of interest

QUERCETIN is a powerful antioxidant that helps fight free radical

molecules that damage cells . It has anti-inflammatory and antiallergic

effect, widely used to combat food and respiratory allergies. It is also said

to reduce cardiovascular risk and prevents the LDL cholesterol from

oxidizing


GARLIC BY PRODUCT

By product initial analysis


APPLICATIONS:

• GAZPACHO

• COOKING WATER FOR PASTA

•.SAUCES (FIBER)

RAW MATERIAL

ANTI MICROBIAL AND ANTIOXIDANT

CAPACITIES

WATER

EXTRACTION (120ºC)

CONCENTRATION

DRYING

CRUSHING AND MILLING

GARLIC POWDER

BLANCHED PEELS

COMPOST

DRYING

CRUSHING AND MILLING

GARLIC PEELS POWDERFILTRATION

WATER

Vía 1

Vía 2RAW MATERIAL:GARLIC PEELS

GARLIC BY PRODUCT4. AGROWASTE methodology and results

GARLIC BY PRODUCT

Allicin (thiosulfinate) is providing garlic with its

characteristic odor. Many of its numerous

properties come from these sulfur compounds,

such as its effects against cholesterol, stimulation

of white blood cells, stomach problems or

circulation , etc.

Determination of antimicrobial capacity obtained

different results.


Determination Value

Pathogens Absence

Pesticides (mg/Kg) Presence (highlight Trifloxistrobin with more than 0.3; Spinosad (A+D) with around 0.07; Ciprodinil 0.05 and Fludioxinil 0.07)

pH 3.35-3.80

Moisture (g/100g) 89.90-93.11

ºBrix 10-11

Color (Coord. CIELAB: L*, a* y b*)

38.70, 31.05, 21.49

STRAWBERRY BY PRODUCT

By product initial analysis


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RAW MATERIAL

WASHING, DRAINING AND

ELIMINATION OF GREEN PARTS

SIZE REDUCTION

REFINING (pasadora)

SEPARATION/PURIFICATION (CROSS FILTRATIONl)

STRAWBERRY EXTRACT

THERMAL TREATMENT

PACKAGING (thermosealing)

EXTRACTION AND

SEPARATION(decanter)

ENZIME

WASTES

WATER

WATER

FRUIT CONCENTRATE

PACKAGING (thermosealing)

APPLICATIONS(rich in flavonoids):

• NATURAL DYE– GELLIES– ICE CREAM– SOFT DRINKS

• FRUITS BASE– MOUSSE– FILLINGS FOR

BAKERY– DESSERTS– ICE CREAMS

RAW MATERIAL:STRAWBERRY WASTES

STRAWBERRY BY PRODUCT4. AGROWASTE methodology and results

Determination Value

Pathogens Absence

Pesticides(mg/Kg) Non detected in organic lemos.

In other lemons: Clorpirifos, Clorpirifos-metil,

Imazalil (0.26), Pirimetanil, Procloraz (0.37),

Piriproxifen

pH 3.47-3.66

Moisture (g/100g) 84.50-88.24

Hesperidin (mg/Kg) 1287-3150

Dietary Fiber (g/100g) 6.6-7.0

Pectin (g/100g) 7-15

LEMON BY PRODUCT (RIND)

Initial analysis of rind


APPLICATIONS:

•GELLING AGENT IN JAMS AND OTHER

CONFECTIONERY PRODUCTS

•GELLING AGENT IN VEGETABLE

CREAMS.

RAW MATERIAL

LAVADO

SEPARACIÓN (manual)

FILTRATION AND CENTRIFUGATION

PHASES SEPARATION(draining and centrifugation)

SOFTENING100ºC

PIPS AND BLACK PARTS

LEMON PUREE(gelling capacity)

SIZE REDUCTION (chopper)

SIZE REDUCTION(helicoidal MILL)

LAVADO WATER

WATER

WASHING

SEPARATION(manual)

WASHING ( 8h)

5 minutes at velocity 6WATER

WATER

WATER

OTHER VALORISATION:ESSENTIAL OILS EXTRACTION

COOLING WATER

WATER

WATER

LEMON BY PRODUCT

RAW MATERIAL:LEMON RINDS


Determination Value

Hesperidin (mg/Kg) 978-2849

Pectin (g/100g D-Uronic acid) 1.80-2.34

Dietary fiber (g/100g) 4.0-5.0

LEMON BY PRODUCTCompounds of interest

HESPERIDIN is a flavanone glycoside found in citrus fruits with a

known antioxidant activity.

Among its benefits are: protection against stomach ulcers, reduces

the incidence of cardiovascular diseases, effective in treating

varicose veins and antiallergic capacity .


SENSORIAL ANALYSIS

Quince Paste

APPLICATIONSLEMON PUREE

PEACH CONFITURE, STRAWBERRY JAM, QUINCE PASTE, etc.


The project aims:

To demonstrate on a semi-industrial scale an innovative

industrial process for obtaining natural food ingredients

from discarded parts of citrus fruits. It will be installed a

processing line in Murcia. This will convert 10 ton of

citrus residue into a natural gelling ingredient for its use

in the food industry. The project will organize

workshops about the natural gelling ingredient for

potential food industry customers.

To transfer project know-how to industry operators, in

order to enable European citrus operators to apply the

proposed process and technology at industrial scale.

To promote the use of healthy “clean label” ingredients

in agro-food industry.

www.lifecitrus.eu

RECYCLING OF CITRUS INDUSTRY SCRAP INTO NATURAL ADDITIVES

FOR FOOD INDUSTRIES

4. LIFECITRUS PROJECT

1. There is a high valorization potential in the

fruits and vegetables processing companies by-

products. Most of them are destined for animal

feed but they can be considered like an

important source of new products considered as

natural ingredients.

2. Studied extracts were selected from those

productions generating high amounts of by

products and wastes.

5. CONCLUSIONS

3. It has been observed that artichoke water-soluble

compounds have been able to increase shelf life of

foodstuffs or enriching them with fiber without

adversely affecting the acceptability of those food

products.

4. In the case of lemon, acceptability of the products

is high and lemon puree helps to adjust costs in

jams and preserves companies but also in other

sectors like confectionery.

5. CONCLUSIONS

5. Natural extracts obtained generally require

large doses in order to have an important

antioxidant or antimicrobial activity, but in most

cases provide flavors, aromas and colors, so

they can not be added in such quantities

6. High variability of concentration of active

compounds according to the raw material and

storage conditions of by products.

5. CONCLUSIONS

VALORIZATION OF BY- PRODUCTS FROM REGION OF … · PRODUCTS FROM REGION OF MURCIA AGROFOOD...

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