Vol. 34 No. 1S (2020): Special issue on postharvest
Articles

The residues of fruit and vegetable processing: from "waste" to "resource" of natural phytochemical compounds

S. Bartolini
Istituto di Scienze della Vita, Scuola Superiore Sant'Anna, Piazza Martiri della Libertà, 33, 56127 Pisa
M. Orlando
Istituto di Scienze della Vita, Scuola Superiore Sant'Anna, Piazza Martiri della Libertà, 33, 56127 Pisa
A. Trivellini
Istituto di Scienze della Vita, Scuola Superiore Sant'Anna, Piazza Martiri della Libertà, 33, 56127 Pisa
F. Venturi
Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto, 80, 56124 Pisa
C. Sanmartin
Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto, 80, 56124 Pisa
I. Taglieri
Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto, 80, 56124 Pisa
M. Macaluso
Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto, 80, 56124 Pisa
A. Zinnai
Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto, 80, 56124 Pisa
A. Mensuali-Sodi
Istituto di Scienze della Vita, Scuola Superiore Sant'Anna, Piazza Martiri della Libertà, 33, 56127 Pisa
Published April 30, 2020
Keywords
  • apple,
  • bioactive products,
  • minimally processed,
  • natural additives potato
How to Cite
Bartolini, S., Orlando, M., Trivellini, A., Venturi, F., Sanmartin, C., Taglieri, I., Macaluso, M., Zinnai, A., & Mensuali-Sodi, A. (2020). The residues of fruit and vegetable processing: from "waste" to "resource" of natural phytochemical compounds. Advances in Horticultural Science, 34(1S), 35-42. https://doi.org/10.13128/ahsc-8055

Abstract

The project of Sant’Anna School, in line with the Italian legislation on limiting waste and promoting the redistribution of surpluses and unused goods, aimed to study the potential healthy value of residues obtained from the transformation of fruit and vegetable products that represent a cost, as they must be handled, stored and disposed according to stringent actual regulations. Two “model” species (potato and apple) were considered to test the possibility of using industrial processing waste for food applications. The extracts, obtained with “green” methods from potato and apple peels, were evaluated as natural antioxidants in the preparation of minimally processed fresh-cut apple. Results suggest the possibility to use these novel byproduct extracts as valuable alternative treatments to traditional chemical additives employed for minimally processed apples.

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