Bioactive salts are made and pineapple remains are reused

Bioactive salts are made and pineapple remains are reused

The pineapple residues used in the project. Available: University of Alicante

A team of researchers from the University of Alicante Department of Analytical Chemistry, Nutrition and Food Science, from the end of 2021, is working on a project to develop natural bioaromas to improve the health of food. more and reduce the consumption of food. The goal is to achieve the latest natural synthetic materials, derived from pineapple bark, from the root and bark, to have natural production systems with dual processing.

In this line, the researchers found the first result of the project: a new product that contains powerful natural compounds with antioxidant power. The plastic can not only become a container, but interact with the food it stores and increase its storage capacity, thereby extending its life.

The program is currently in the testing phase by studying the effect of the substance, which is used to prevent the rancidity of freshly processed foods, such as red meat, given a diet. long life cycle. On the other hand, research is studying the addition of fragrance -enhancing additives, which come from pineapple juice and are thought to improve the consumer’s emotional perception. by taste.

The project “Development of natural bioaromas to increase the shelf life of fresh food and reduce food spoilage”, led by researchers from the Department of Analytical Chemistry, Nutrition and Food Science at the University of Alicante, in conjunction with the Anecoop group and the participation of researchers from the Sigma Clermont (France) global centers and the Panama University of Technology. In particular, the research team consists of instructors Ana Beltrán and Arantzazu Valdés, from the Department of Analytical Chemistry, Nutrition and Food Sciences; and researchers María Soledad Prats, Raquel Sánchez and Adriana Juan.

According to Valdés, their main goal is to develop edible films of natural origin with antioxidant extracts and aromatic power derived from pineapple extract for use in the food industry.

Similarly, Beltrán suggests that these residues can be a good source of antioxidant compounds, especially useful in preventing oxidative deterioration of fatty foods, and a source of good fruits and spices for the integration of food products and energy efficiency. as an additive to food and beverages. This gives a second life to the residue that can be more than 50% of the total weight of each piece.

According to the research team, the world’s food consumption is estimated at 1.3 billion tons each year. This fact is the nature of the growth and concern of some problems for humans, even though they account for 8% of greenhouse gas emissions, 20% of fresh water use. and 30% of agricultural land use, as explained by Valdés. Overall, a number of assets and environmental impacts have made the return of food waste a critical environmental reduction strategy to prevent economic losses and one of the sustainable development goals.

In this context, food waste and plant residues, such as rubbish, rubbish, seeds or paper, etc., have valuable resources. such as sweeteners, phytochemicals and bioactive compounds with beneficial properties, antimicrobial and good antioxidant activity in the development of Innovative substances with beneficial effects for food preservation, therefore it’s a viable way for the food industry to provide the community with waste -free production, set sustainable goals and integrate the idea of ​​an economy, Beltrán concluded.


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Presented by Asociacion RUVID

Directions: Bioactive and sustainable products created by reusing pineapple residues (2022, April 11) Retrieved 12 April 2022 from https://phys.org/news/2022-04-bioactive- sustainable-plastic-material-reusing.html

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