VALORIZATION OF BY- PRODUCTS FROM REGION OF … · PRODUCTS FROM REGION OF MURCIA AGROFOOD...
Transcript of 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
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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)
2. NATURAL INGREDIENTS: CONCEPTS
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.
2. NATURAL INGREDIENTS: CONCEPTS
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, ....
2. NATURAL INGREDIENTS: CONCEPTS
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
4. AGROWASTE methodology and results
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.
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2bMILLING
(coloidal mill)
REFINING(pasadora)
ARTICHOKE’S CREAM
2a
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4. AGROWASTE methodology and results
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
4. AGROWASTE methodology and results
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
4. AGROWASTE methodology and results
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
4. AGROWASTE methodology and results
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
4. AGROWASTE methodology and results
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
4. AGROWASTE methodology and results
GARLIC BY PRODUCT
By product initial analysis
4. AGROWASTE methodology and results
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.
4. AGROWASTE methodology and 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
4. AGROWASTE methodology and results
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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
4. AGROWASTE methodology and results
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
4. AGROWASTE methodology and results
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 .
4. AGROWASTE methodology and results
SENSORIAL ANALYSIS
Quince Paste
APPLICATIONSLEMON PUREE
PEACH CONFITURE, STRAWBERRY JAM, QUINCE PASTE, etc.
4. AGROWASTE methodology and results
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