Vegetable Waste in the Retail Sector: Evaluation and Possibilities for Use in New Product Development

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Autor(es): dc.contributorUniversidade de São Paulo (USP)-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorChagas, Eduardo Galvão Leite das-
Autor(es): dc.creatorGarcia, Vitor Augusto dos Santos-
Autor(es): dc.creatorLourenço, Carla Alves Monaco-
Autor(es): dc.creatorVanin, Fernanda Maria-
Autor(es): dc.creatorYoshida, Cristiana Maria Pedroso-
Autor(es): dc.creatorCarvalho, Rosemary Aparecida de-
Data de aceite: dc.date.accessioned2025-08-21T18:36:52Z-
Data de disponibilização: dc.date.available2025-08-21T18:36:52Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2024-09-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.3390/foods13182916-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/306039-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/306039-
Descrição: dc.descriptionFood waste is a significant concern when it comes to food safety. It is a well-known fact that fruit and vegetable wastage is high worldwide; however, quantitative data, especially on such waste in the retail sector, are limited. Wasted vegetables are sources of essential dietary compounds, benefiting from their revalorization. Studies related to the evaluation of the quantity and quality of these vegetables discarded in the retail sector can allow for the proposal of relevant alternatives for their use and the guarantee of food safety. This study aimed to assess wasted vegetables (beetroot, carrot, chayote, and cucumber) in the city of Pirassununga (Brazil) and characterize the purees obtained from these vegetable wastes. The purees were characterized in terms of microbiological aspects, color, proximal and mineral composition, phenolic concentration, and antioxidant activity. It was observed that 90% of the discarded vegetables were free from microbiological contamination and could be considered suitable for consumption according to the adopted classifications. Additionally, the purees had high nutritional levels, such as phenolics and fiber. Thus, considering the high levels of vegetable waste generated in the retail sector, and high value nutritional, vegetable waste could be viable in the development of new products, making it an important retail strategy for the circular economy.-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
Descrição: dc.descriptionFaculty of Animal Science and Food Engineering University of São Paulo, SP-
Descrição: dc.descriptionFaculty of Agricultural Sciences UNESP-São Paulo State University, Av. Universitária, SP-
Descrição: dc.descriptionInstitute of Environmental Chemical and Pharmaceutical Sciences Federal University of São Paulo, SP-
Descrição: dc.descriptionFaculty of Agricultural Sciences UNESP-São Paulo State University, Av. Universitária, SP-
Descrição: dc.descriptionFAPESP: 2019/13944-3-
Descrição: dc.descriptionCNPq: 305262/2019-0-
Idioma: dc.languageen-
Relação: dc.relationFoods-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectantioxidant compounds-
Palavras-chave: dc.subjectfood loss and waste-
Palavras-chave: dc.subjectphenolic-
Palavras-chave: dc.subjectretail waste-
Título: dc.titleVegetable Waste in the Retail Sector: Evaluation and Possibilities for Use in New Product Development-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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