Namaste Project: Info Point Citrus

NAMASTE - EUNAMASTE - EU

NNew ew AAdvances in the integrated dvances in the integrated MManagement of food processing wanagement of food processing wAAste ste in India and Europe: use of in India and Europe: use of SSustainable ustainable

TTechnologies for theechnologies for the EExploitation xploitation of by-products into new foods and feedsof by-products into new foods and feeds

EU PartnersEU PartnersAlma Mater Studiorum-Università di Bologna, Italy (UNIBO). Coordination (F. Fava)

Institute of Food Research, England (IFR)

AZTI Tecnalia, Spain (AZTI)

Campden & Chorleywood Food Industry Development Institute Hungary, Hungary (CCH)

Wageningen, Food & Biobased Research, Netherland

Grupo Leche Pascual, Spain (GLP)

J. Rettenmaier & Söhne GmbH + CO. KG, Germany (JRS)

The approachThe approach

MARKETRAW MATERIAL

FOOD PROCESSING

BY-PRODUCTS

Characterization & Preservation

Pre-treatment & Ingredient recovery

New foods formulation (innovative and sustainable

processes/technologies)

New feeds (for aquaculture)

Assessment of products & processes/technologies

Identification of new market opportunities

Knowledge transfer & exploitation

Expected ImpactsExpected Impacts

Increased industrial sustainability (integration of food byproducts producers and exploiters)

Consumers benefits: healthy safety and high quality foods

EU-India research cooperation: common technical standards, protocols, regulations & policies

New EU-India market opportunities: NAMASTEs industrial partners and the industrial platform would be the first nucleus

IndustrialPartners

Citrus by-products Citrus by-products valorizationvalorization

CharacterizationCharacterization

Source: http://www.unctad.org/infocomm/anglais/orange/market.htm (Proportion of average annual production data for 2000-2004)

World citrus productionWorld citrus production

The Mediterranean area is one of the biggest producers, after Brazil and together with China and USA.

Exportertrading

Packer

ImporterWholesaler

Traditionalretail

Globalretail

Foodservice

CONSUMER

• Where are the by-products generated?

CITRUS FRUITGROWING

Fresh fruit Market75%

Processing Industry

25%

Domestic market

Export market

Concentrated

Non conc.

BY-PRODUCTSBY-PRODUCTS

Bottling industryJUICE

Citrus by-products compositionCitrus by-products compositionJUICE WITH ADJUSTED

CONTENT OF PULP 42 %

PEEL 40%

PULP 3 %

CORE 15%

Picture by GLP.

Citrus by-products generationCitrus by-products generation

About 1.200 thousands of tonnes of citrus processing by-products are produced yearly in the Mediterranean area.

Of the total citrus for processing, nearly 85 percent is forecast to be oranges.

Actual valorization routesActual valorization routes

• The main actual destiny for the main volume of citrus by-products is cattle feeding.

• The yield of feed production is about 0.166 Tm of feed/Tm of fresh by-product.

• High operational costs (mainly drying costs).

• Low profit but avoids higher costs of disposal.

Very demand Very demand depending.depending.

• Production of D-limonene.

• Bioethanol production.

• Pectin extraction in Europe: can be considered residual.

Actual valorization routesActual valorization routes

Analytical characterisation

Citrus by-products have been characterised for:• Physical characteristics: fractions, particle size, density.• Proximate analysis: protein, fat, ash, sugars, TDF and

total phenols. Polysaccharides (bran). Fatty acid composition.

• Specific bioactive compounds.• Microbiological quality.• Contaminants: heavy metals, pesticides and

mycotoxins.

Citrus byproducts compositionCitrus byproducts composition

• 50-60% of fruit weight.• Water 85% • Total dietary fiber: 6 %• Soluble sugars 2-4 %• Protein 1 %• Minerals 0,5-0,6 %• Fat less than 0,1 %

Data from orange and lemon NAMASTE. WM basis.

• Content in specific bioactive compounds confirms that the citrus by-products may be an interesting source of bioactives.

Analysis of Specific compoundsAnalysis of Specific compounds

• By-products have a high water content.• Pectins and polyphenols are fast degraded by

enzymatic reactions.• Microbial environmental contamination.• Stabilization and preservation of the raw material.• Drying costs limit the rentability of most valorization

alternatives.

ChallengesChallenges

Citrus by-productsCitrus by-products

Stabilization and extraction Stabilization and extraction of valuable compoundsof valuable compounds

ObjectivesObjectives• Finding a suitable stabilisation procedure.• Eliminating undesirable compounds.• Obtaining good quality and safe

food ingredients.

Mayor achievements• Stabilized material has been obtained by

different alternative methods.• Several citrus peel extracts have been obtained

and are being characterized.• A protocol for obtaining a citrus fiber is being

defined.

Proposed valorizationsProposed valorizations

1. Food and feed ingredients.2. New Food Products and Feed formulation and

production.

Future activitiesFuture activities

Definition of protocols for the elaboration of new food products.Design of preventative and control measures to guarantee the quality and safety of the defined processes.

EU-Indian Team

To be continued…..