Publication
Unlocking nutritional value: the role of fruit and vegetable by-products in sustainable food systems
| dc.contributor.author | Soares, Inês | |
| dc.contributor.author | Machado, Daniela | |
| dc.contributor.author | Vedor, Rita | |
| dc.contributor.author | Orvalho, Telma | |
| dc.contributor.author | Alves, Marco | |
| dc.contributor.author | Gomes, Ana Maria | |
| dc.date.accessioned | 2025-07-14T16:35:11Z | |
| dc.date.available | 2025-07-14T16:35:11Z | |
| dc.date.issued | 2025-07 | |
| dc.description.abstract | Introduction: 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. | eng |
| dc.identifier.uri | http://hdl.handle.net/10400.14/53898 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | |
| dc.rights.uri | N/A | |
| dc.title | Unlocking nutritional value: the role of fruit and vegetable by-products in sustainable food systems | eng |
| dc.type | conference poster not in proceedings | |
| dspace.entity.type | Publication | |
| oaire.citation.conferenceDate | 2025-11-07 | |
| oaire.citation.conferencePlace | Carcavelos, Portugal | |
| oaire.citation.title | Ciência 2025: Ciência, Inovação e Sociedade | |
| oaire.version | http://purl.org/coar/version/c_970fb48d4fbd8a85 |