Publication
Non-compliant fruit as new functional food ingredients
| dc.contributor.author | Vilas-Boas, Ana A. | |
| dc.contributor.author | Gómez-García, Ricardo | |
| dc.contributor.author | Campos, Débora A. | |
| dc.contributor.author | Oliveira, Ana | |
| dc.contributor.author | Pintado, Manuela | |
| dc.date.accessioned | 2021-06-21T10:17:37Z | |
| dc.date.available | 2022-06-16T00:30:21Z | |
| dc.date.issued | 2021-06-01 | |
| dc.description.abstract | Over the last decade, the high amount of food waste has received increased attention towards a more sustainable future, such as reducing food losses and valorize food by-products. Non-compliant fruit represents a significant part of fruit losses during production as a result of aesthetic requirements (color, low size, and deformations in the shape of the products). These fruits do not match commercialization standards when sold as fresh fruit. Selling this kind of fruit at a cheap price might have a great impact on the reduction of fruit loss, nevertheless, this option does not offer a long-time solution, being required an alternative and sustainable approach. These fruits represent a rich source of bioactive compounds (phenolic compounds and dietary fiber) that could be used as new functional ingredients/products. The production of new functional ingredients/products from non-compliant fruit consists of a valuable and sustainable approach for taking advantage of these food losses. Therefore, the purpose of this chapter is to provide an overview of new strategies to recover from non-compliant fruit value-added ingredients, impacting society, environment, and economy. | pt_PT |
| dc.description.version | info:eu-repo/semantics/acceptedVersion | pt_PT |
| dc.identifier.doi | 10.1007/978-3-030-61817-9_10 | pt_PT |
| dc.identifier.eid | 85107317502 | |
| dc.identifier.isbn | 9783030618162 | |
| dc.identifier.isbn | 9783030618179 | |
| dc.identifier.uri | http://hdl.handle.net/10400.14/33766 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.subject | Fruit | pt_PT |
| dc.subject | Non-compliant | pt_PT |
| dc.subject | Polyphenol | pt_PT |
| dc.subject | Antioxidant extracts | pt_PT |
| dc.subject | Dietary fiber | pt_PT |
| dc.title | Non-compliant fruit as new functional food ingredients | pt_PT |
| dc.type | book part | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 204 | pt_PT |
| oaire.citation.startPage | 189 | pt_PT |
| oaire.citation.title | Food engineering series | pt_PT |
| person.familyName | Oliveira | |
| person.familyName | Pintado | |
| person.givenName | Ana | |
| person.givenName | Maria Manuela | |
| person.identifier | 1415634 | |
| person.identifier | 456608 | |
| person.identifier.ciencia-id | 4713-31C8-A356 | |
| person.identifier.ciencia-id | 2F13-AAE0-3405 | |
| person.identifier.orcid | 0000-0001-8012-4203 | |
| person.identifier.orcid | 0000-0002-0760-3184 | |
| person.identifier.rid | J-3404-2013 | |
| person.identifier.rid | F-5696-2013 | |
| person.identifier.scopus-author-id | 55937245800 | |
| person.identifier.scopus-author-id | 7004483898 | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | bookPart | pt_PT |
| relation.isAuthorOfPublication | bc42fa97-aa34-428f-b73f-d4327706efec | |
| relation.isAuthorOfPublication | ba387c7d-27c9-4016-895c-b35597e91ebc | |
| relation.isAuthorOfPublication.latestForDiscovery | ba387c7d-27c9-4016-895c-b35597e91ebc |
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