Abstract:The vast and ever-growing amount of agricultural and food wastes has become a major concern throughout the whole world. Therefore, strategies for their processing and value-added reuse are needed to enable a sustainable utilization of feedstocks and reduce the environmental burden. By-products of potato, tomato, cereals and olive arise in significant amounts in European countries and are consequently of high relevance. Due to their composition with various beneficial ingredients, the waste products can be valorized by different techniques leading to economic and environmental advantages. This paper focuses on the waste generation during industrial processing of potato, tomato, cereals and olives within the European Union and reviews state-of-the-art technologies for their valorization. Furthermore, current applications, future perspectives and challenges are discussed.

Proteins from legumes are suitable to produce thermoplastic biopolymeric materials if isolated at purity higher than 60%. In fact, under this circumstance, they can be denaturized without degrading and thus are suitable for extrusion processing. © 2018 Society of Chemical Industry.

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Green chemistry protocols are proposed to produce high-value chemicals from waste tomatoes. Long-chain hydroxy fatty acids (called cutin acids), in particular the 10,16-dihydroxyhexadecanoic acid and its oligomers, could be innovative building-block chemicals for the synthesis of novel bio-resins and lacquers suitable as internal protective coating for metal food packaging. However, these natural compounds are not currently commercially available. This study investigates the possibility of extracting cutin acids from tomato peels without the use of organic solvents and by an efficient, cost-effective, and environmentally safe method amenable to industrial scale-up. The first route investigated was based on alkaline hydrolysis of the tomato cuticle. The second involved the acid free-selective precipitation of cutin. Finally, cutin was isolated by hydrogen peroxide-assisted hydrolysis. GC-MS analysis revealed the main chemical compound isolated by all methods to be 10,16-dihydroxyhexadecanoic acid, the principal component of tomato cutin, with extraction yields ranging from 81 to 96%. Products are different in terms of appearance, solubility, the degree of crosslinking observed and molecular weight, as shown by GPC analysis. Furthermore, the products extracted were characterized by means of FT-IR spectroscopy and thermal analysis. The cutin obtained through alkaline hydrolysis results the best raw material for bio-resin preparation.

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Several variables have been studied in four factorial experiments in order to determine their influence on the rate of de-tinning of cans containing tomato products, as follows: net weight; filling temperature; initial nitrate content; Brix value; pH; tinplate steel annealing; body corrugations; exposed steel; and some anions.Nitrates and net weight (i.e. residual internal air) were found to be the major factors influencing de-tinning; also, their effects were found to be independent and additive. In 500 g cans stored at 20uC for 24 months, the increase of dissolved tin is proportional to nitrates and the net weight according to the estimated ratios:and Technological considerations about the importance of Brix are discussed, and the predicted distributions of dissolved tin after 24 months are calculated for a simulated batch of 100 000 cans. According this model, the levels of 150, 200, 250 mg kg 21 of tin content would be exceeded by 64%, 25%, and 4%, respectively, of cans filled with high Brix tomato products (6 . 5uBx); in the case of the less aggressive 'natural Brix' products (5 . 0uBx), the same levels of tin content would be exceeded by 42%, 6%, and 0 . 5% of the cans. CEST/2030

The corrosion of metal packs is of major importance for health reasons and with reference to the possible reduction of shelf-life values. Basically, main failures of metal packages can be excessive metal amounts in food products, hydrogen swelling, perforation, lacquer blistering or delaminating, and modification of sensorial properties. Therefore, the possibility of minimising corrosion phenomena is of great concern depending on the exact knowledge of chemical and physical factors and causes. This chapter examines the thermodynamic and kinetic aspects of the corrosion mechanisms of tinplate, tin-free steel (TFS) and aluminium with a brief introduction to corrosion theory. In detail, a description of main anodic, cathodic and galvanic coupling prevailing reactions is provided in this chapter with particular reference to preserved foods and possible consequences (aggressiveness). The following factors with some correlation with corrosive phenomena are considered: chemistry of the metallic material, food formulation, packaging process, properties of the organic coating, and shape and capacity of the container. In particular, the role of oxygen is discussed. In addition, the description of the corrosion morphology is shown along with some practical examples with reference to failures such as detinning and pitting.

The structure of tinplate is usually described as a sequence of layers involving an external tin layer (passivated by a chromate conversion coating), an intermediate FeSn2 layer, and the steel substrate. This structure description applies well to tinplate produced in the past by hot dipping but not necessarily to modern materials fabricated through tin electrodeposition and subsequent heat treatment. In this work, the chemical composition and the structure of 5 commercial tinplate materials have been investigated using Auger electron spectroscopy, scanning electron microscopy, 3D white light interferometry, and electrochemical chrono‐potentiometry. The study revealed that the intermediate layer consists indeed in a wide interface where tin, steel, and the FeSn2 alloy coexist. Moreover, the thickness of the Sn film varied locally significantly. A new tinplate structure was proposed in order to reliably appraise corrosion relevant features.