Browsing by Author "Orvalho, Telma"
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- Development of a new beetroot snack: impact of pulsed electric fields (PEF) pretreatment on the physicochemical and bioactive propertiesPublication . Orvalho, Telma; Dias, Sara; Machado, Daniela; Soares, Inês; Vedor, Rita; Gomes, Ana; Alves, MarcoIntroduction: Low-caliber vegetables are used to produce juices, flours and dried snacks. The valorization of non-marketable products through the development of new high value-added food products is aligned with current trends and contributes for a more sustainable and circular food sector. PEF is an emerging and promising technology with the potential to reduce freeze-drying time and improve the quality characteristics of processed fruit and vegetables. Objectives: This study evaluated the impact of PEF pretreatment on the physicochemical and bioactive properties of a freeze-dried snack made from low-caliber beetroot.
- Effects of conventional hot air dehydration and lyophilization on the total phenolic content and antioxidant potential of broccoli stalk powdersPublication . Machado, Daniela; Soares, Inês; Vedor, Rita; Orvalho, Telma; Alves, Marco; Gomes, Ana MariaIntroduction: The valorization of agro-industrial byproducts plays a key role in promoting sustainability and supporting the development of functional foods (Food and Agriculture Organization of the United Nations, 2019; Ramírez- Pulido et al., 2021). Broccoli stalks, often industrially discarded, are a rich source of bioactive substances, particularly phenolics, with potential health- promoting effects (Yan et al., 2023). Efficient drying methods can transform these byproducts into high-value ingredients, while preserving their bioactive potential (Ramírez-Pulido et al., 2021). Objectives: Evaluate the impact of two drying methods (conventional hot air dehydration and lyophilization) on the total phenolic content and antioxidant activity of broccoli stalk powders. Conclusions: This work reinforces the potential of broccoli stalks as sources of bioactive substances, especially phenolic compounds. Both drying methods enabled the preservation of bioactive content, fostering the development of functional ingredients and supporting circular economy practices through food waste reduction and sustainable byproduct utilization.
- Reimagining waste: exploring the nutritional and biological power of a freeze-dried snack based on broccoli stalk powderPublication . Soares, Inês; Vedor, Rita; Orvalho, Telma; Dias, Sara; Alves, Marco; Machado, Daniela; Gomes, Ana MariaIntroduction: The global food industry is progressively adopting closed-loop systems to promote sustainability and resource efficiency. Upcycling of food by-products has emerged as a critical strategy within this paradigm, with the aim of minimising waste while maximising the use of nutrient-rich residues. Broccoli stalks, which are often discarded during processing, are rich in dietary fibre and bioactive compounds, making them an ideal candidate for upcycling. Objectives: Investigate the nutritional composition of a freeze-dried snack based on broccoli stalk powder, determining its suitability for upcycling. Evaluate the bioactive properties of this novel food, focusing on the total phenolic content, antioxidant and antidiabetic activities. Conclusion: The freeze-dried snack based on broccoli stalk powder demonstrated multifunctional potential supported by an interesting nutritional profile, noteworthy phenolic content and valuable antioxidant and antidiabetic properties. Incorporating broccoli stalk powder into food formulations not only supports sustainability goals by reducing food waste, but also meets growing consumer demand for nutrient-enriched, health-oriented products. This approach exemplifies the dual role of up-cycled ingredients in driving nutritional innovation and environmental sustainability in the food industry.
- Sustainable snacking: development of a functional snack using apple pomace powderPublication . Vedor, Rita; Soares, Inês; Machado, Daniela; Orvalho, Telma; Alves, Marco; Gomes, Ana Maria
- Unlocking nutritional value: the role of fruit and vegetable by-products in sustainable food systemsPublication . Soares, Inês; Machado, Daniela; Vedor, Rita; Orvalho, Telma; Alves, Marco; Gomes, Ana MariaIntroduction: Sustainable waste management has become a key priority in the agri-food industry, driven by growing environmental and economic concerns. Fruit and vegetable waste contributes to approximately 42% of total food loss, including peels, seeds, stems, stalks, and other processing by-products (Ganesh, K.S. et al., 2022). These residues are frequently discarded despite being rich in dietary fibre, plant proteins, and bioactive compounds (Nirmal N.P. et al., 2023), making them valuable for the development of health-oriented functional ingredients. Converting such by-products into nutrient-dense powders presents a promising strategy for reducing waste while enhancing the nutritional quality and sustainability of food products. Objectives: Evaluate the nutritional composition of three plant-based industrial by-product powders: apple pomace, pear pomace, and broccoli stalk. Conclusions: All three plant-based industrial by-product powders exhibited favourable nutritional profiles, characterised by low fat and high dietary fibre content, reinforcing their potential as value-added ingredients in food applications. Broccoli stalk powder was identified as a promising source of protein and fibre, while pear pomace powder exhibited the highest fibre content, suggesting its suitability for fibre-enriched formulations. Apple pomace powder was found to contain a balanced composition, with interesting levels of total sugars and fibre. This suggests potential applications in natural sweetening and textural enhancement. Collectively, findings support the valorisation of fruit and vegetable processing by-products in the development of sustainable, nutritionally enhanced food systems aligned with circular economy principles.
- Unlocking the nutritional potential of broccoli stalks powders obtained via lyophilisation and hot air dehydrationPublication . Machado, Daniela; Soares, Inês; Orvalho, Telma; Alves, Marco; Gomes, Ana MariaIntroduction: The food industry is increasingly embracing sustainable practices and circular economy principles to reduce environmental impact and improve resource efficiency (Rabbi and Amin, 2024). One promising approach involves the valorisation of vegetable by-products, traditionally considered waste, into value-added ingredients (Ramírez-Pulido et al., 2021). Broccoli stalks, often discarded during processing, represent an underutilised by-product with valuable nutritional potential (Wang et al., 2025). Objectives: Evaluate the nutritional composition of broccoli stalk powders obtained through two drying techniques: lyophilisation and conventional hot air dehydration. Conclusions: Broccoli stalks may be effectively converted into nutrient-dense powders using lyophilisation and conventional hot air dehydration. The similar nutritional profile reveals that the drying technique is not a limiting step from a nutrition perspective. The resulting ingredients not only contain valuable macronutrients but also contribute to waste reduction and resource circularity in food production. Their incorporation into functional food formulations supports sustainable innovation and aligns with the broader goals of reducing food loss and promoting a more circular food system.
- Waste to worth: characterization of apple pomace powder and its incorporation into a sustainable snackPublication . Vedor, Rita; Machado, Daniela; Soares, Inês; Orvalho, Telma; Alves, Marco; Gomes, Ana MariaIntroduction: The by-products of the food industry, which are produced during the process of food manufacturing, are often regarded as waste, despite the fact that these by-products may contain valuable compounds with beneficial biological activity. For instance, the fruit and vegetable industry is responsible for the production of a wide range of by-products, including pulp, peel, seeds, skin, pomace, husks, pods and stems. Collectively, these by-products constitute the majority of agri-food by-products (Reguengo et al., 2022). The production of these substances in large quantities renders them a valuable resource, which is rich in dietary fibre and bioactive compounds. These include polyphenols, carotenoids and glucosinolates, amongst others. Consequently, it may be advantageous for the food sector to valorise these by-products in the development of high-nutritional-value ingredients that align with sustainability and the circular economy principles (Rațu et al., 2023; Mateos-Aparicio & Matias, 2019). Objectives: The primary objective of this study was to analyse apple pomace powder in terms of proximate composition, prebiotic potential, antioxidant capacity and antidiabetic activity. The second objective of this study was to develop a snack using apple pomace powder, with a focus on its nutritional composition, physicochemical properties, and bioactive potential, as a sustainable strategy for reducing waste in the food industry and concomitantly adding value to food. Conclusions: Apple pomace powder is a nutritionally valuable, eco-friendly, and multifaceted ingredient that has significant potential for use in the development of functional foods. Its incorporation into snack products, such as apple chewies, was shown to enhance the bioactive value of the product, while providing an effective example of the process of upcycling agro-industrial by-products into value-added products.