Suchergebnisse

Consumption of tropical fruits has been increasing in international markets due to their nutritional and organoleptic properties. However, during the fruit production, a high generation of by-products such as skin, seeds and non-edible pulp are obtained. Disposal of these by products represents a serious problem related to waste handling, environmental considerations, legal restrictions and economical limitations. Currently, an alternative to decrease this problem is to use these by-products in the design and development of functional foods or nutraceutical ingredients. Despite this, many countries such as USA, Australia and European Union do not use the papaya by-products [3]. According to some authors, 6.51% of seeds, 8.47% of skin and 32% of unusable pulp are produced during papaya processing. ; info:eu-repo/semantics/publishedVersion

This chapter describes the steps involved in coffee processing from the field to the cup and the respective generation of by-products along the chain. The chemical composition of coffee husks, pulp, immature, and defective beans, coffee silverskin, and spent coffee grounds is detailed and methods for the sustainable management of these by-products are addressed, as well as legislative frameworks and policy recommendations. Although coffee by-products have a high potential of application in different fields, more integrated strategies with the involvement of coffee producers, industries, academic institutions, governmental and nongovernmental organizations are still needed to convert coffee by-products into really profitable substrates. ; info:eu-repo/semantics/publishedVersion