Description: Das Projekt "T 3: Integrated tropical fruit processing by recovery of food ingredients from processing residues, particularly from mango peels - initiated by the SFB subproject E2" wird vom Umweltbundesamt gefördert und von Universität Hohenheim, Institut für Lebensmittelwissenschaft und Biotechnologie, Fachgebiet Lebensmittel pflanzlicher Herkunft (150d) durchgeführt. Background: Since the beginning of the Uplands Program, subproject E2 has aimed at adjusted strategies for the utilization of tropical fruit species being of economic importance for the region under study. The whole food chain from fruit production to marketing has been studied in an inter-disciplinary approach, focusing on the impact and control of raw material quality and suitable processing technologies and the marketability of fresh fruits. For the major mango cultivars, their processing properties and vitamin A values were evaluated and processing concepts were suggested for fluid mango products (E2) and dried fruits (E1) rich in natural provitamin A. Processing of tropical fruits generates much higher amounts of waste in terms of seeds and peels, compared to fruits of temperate zones. Concomitantly, there is increasing legal and economic pressure, besides social expectations from consumer side, to ensure that food processing materials are fully exploited. Hence, residual mango pulp and peels were evaluated as by-products for the recovery of pectin (E2) in the view of versatile food and non-food applications as gelling and stabilising agents. Whilst it is relatively straightforward in a laboratory to develop a process for pectin recovery, industrial exploitation of mango peels requires the economic availability of sufficient amounts of constant quality. This implies a sustainable concept for integrated fruit processing based on the principles of a waste management hierarchy and the complete exploitation of food co-products from fully traceable, food-grade waste streams. Since value-adding waste minimization requires diversification of food processing, the further developments at issue require the interaction of scientists with different stakeholders and close co-operation with various players of the food industry for an interdisciplinary approach along the food and by-product chain. At the present state of development, there is a mutual interdependence of progress in basic and applied research in all fields concerned. Results until now: The impact of fruit ripeness on pectin yield and quality has been described for peels and pulp residues of different cultivars. Sustainability in mango processing is mainly limited by practical constraints, despite the current knowledge of the potential for waste minimization. Pectin extraction may often be accompanied by the co-extraction of starch, depending on fruit ripeness, and a fraction with a low molecular weight. The latter greatly reduces the average molecular weight of the mango peel pectin and may cause insufficient gelling capacity. So far, legal specifications have often not been met by pectins extracted from mango residues on the laboratory scale, requiring further research. (abridged text)
Types:
SupportProgram
Origin: /Bund/UBA/UFORDAT
Tags: Reststoffverwertung ? Obstbau ? Lebensmittelindustrie ? Material ? Saatgut ? Skigebiet ? Vitamin ? Zellstoff ? Stärke ? Nahrungsproduktion ? Aufbereitungstechnik ? Diversifikation ? Fruchtqualität ? Marketing ? Abfallreduzierung ? Lebensmittelabfall ? Abgrabung ? Ackerland ? Biotechnologie ? Rechtsverfahren ? Interessenvertreter ? Lebensmittelwissenschaft ? Management ? Nebenprodukt ? Frucht ? Produktionstechnik ? Rohstoff ? Studie ? Tropengebiet ? Abfallart ? Abfallaufkommen ? Gemäßigte Zone ? Abfallwirtschaft ? Staat ? Entsorgungswirtschaft ? Rückstand ? Erholung ? Forschung ? Nahrungskette ? Lebensmittel ? Mittelwert ? Rohstoffverarbeitung ? Produkt ? Mittel ? Wechselwirkung ? Wertschöpfung ? Buchgrundstück ? Eigenwert der Natur ? Vermehrung ? Art [Spezies] ?
Region: Baden-Württemberg
Bounding box: 9° .. 9° x 48.5° .. 48.5°
License: cc-by-nc-nd/4.0
Language: Deutsch
Time ranges: 2000-01-01 - 2012-12-31
Webseite zum Förderprojekt
https://sfb564.uni-hohenheim.de/ (Webseite)Accessed 1 times.