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PPG_27574 | 20.81 MB | Adobe PDF |
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Advisor(s)
Abstract(s)
O conceito de sustentabilidade resume-se à noção de desenvolvimento económico,
social e ambiental, de forma a não provocar danos significativos ao ambiente e aos
recursos naturais existentes. Nos dias de hoje, o crescimento da população é uma das
questões mais preocupantes, sendo indispensável repensar o problema dos desperdícios
originados pelas indústrias agroalimentares.
Anualmente, estas indústrias desperdiçam toneladas de resíduos que pouca ou nenhuma
utilização têm. Contudo, grande parte destes desperdícios alimentares contém
quantidades consideráveis de compostos bioatividade, cuja atividade pode ter diversas
aplicações, sendo de destacar a produção de nutracêuticos.
As indústrias agroalimentares produtoras e/ou transformadoras de azeite, vinho, café e
castanha geram uma grande quantidade de resíduos alimentares potencialmente
atrativos para outras indústrias, que os podem reutilizar com vista a aumentar a sua
produtividade e lucro.
Tendo em conta este problema, este trabalho de conclusão de ciclo tenta mostrar a
importância do reaproveitamento dos resíduos alimentares com maior expressão a nível
económico, ambiental e social. Dados as características químicas e os efeitos benéficos
que estes resíduos alimentares podem causar à saúde humana, a sua reutilização para a
formação de novos produtos pode ser vantajosa para as indústrias farmacêuticas,
cosméticas e alimentares.
Sustainability is summed up as the concept of economic, social and environmental development in way that doesn’t cause significant damage to the environment and existing natural resources. Nowadays, population growth is one of the most concerning factors and it is imperative to rethink the issue of the waste that originates from the agrifood sector. Every year, these industries produce tons of waste with very little utility. However, most of the food waste has considerable amounts of bioactive compounds, whose activity can be used to produce nutraceuticals. The agri-food and/or manufacturing industries that produce olive oil, wine, coffee and chestnut produce an enormous amount of food waste that are potentially attractive to other industries that will reuse them with the goal of increasing their profit and productivity. Considering this issue, this work of conclusion of period tries to show the importance of reusing food waste with bigger economical, environmental and social impact. Given the chemical characteristics and the beneficial effects this waste can cause to human health, its reuse to create new products can be an advantage for the pharmaceutical, cosmetic and food industries.
Sustainability is summed up as the concept of economic, social and environmental development in way that doesn’t cause significant damage to the environment and existing natural resources. Nowadays, population growth is one of the most concerning factors and it is imperative to rethink the issue of the waste that originates from the agrifood sector. Every year, these industries produce tons of waste with very little utility. However, most of the food waste has considerable amounts of bioactive compounds, whose activity can be used to produce nutraceuticals. The agri-food and/or manufacturing industries that produce olive oil, wine, coffee and chestnut produce an enormous amount of food waste that are potentially attractive to other industries that will reuse them with the goal of increasing their profit and productivity. Considering this issue, this work of conclusion of period tries to show the importance of reusing food waste with bigger economical, environmental and social impact. Given the chemical characteristics and the beneficial effects this waste can cause to human health, its reuse to create new products can be an advantage for the pharmaceutical, cosmetic and food industries.
Description
Keywords
Desperdícios alimentares Sustentabilidade Compostos bioativos Fitoquímicos Atividade antioxidante Carotenoides Polifenóis Taninos Flavonoides Ácidos fenólicos Café Uva Castanha Azeite Food waste Sustainability Bioactive compounds Phytochemicals Antioxidant activity Bioavailability Carotenoids Polyphenols Tannins Flavonoids Phenolic acids Coffee Grape Chestnut Olive oil