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Summary The objective of this work was to evaluate the physicochemical properties of previously characterised flours obtained by milling the solid waste from the manufacture of an isotonic drink produced with various fruits and vegetables (FVR) to which powdered pepper fruits (PF) were added. Aqueous extracts were also prepared and encapsulated for protecting their functional compounds and improving their solubility. The encapsulation yields of the spray‐drying processes were 90% and 64% for PF and FVR‐PF, respectively. The addition of PF to FVR improved antioxidant capacity, stability and appearance, providing reddish colour. FT‐IR spectra reflected the addition of PF by changes in the absorbances at wave numbers typical of carotenoids, acylglycerols, chlorophylls and those related to antioxidant capacity. The encapsulated extracts could be applied when solubility is needed in hydrophilic media. The obtained flours with PF addition are suitably cheap, stable functional food ingredients for industrial uses, such as breading or seasoning ingredients.

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Large amounts of organic waste are produced worldwide. This work aims to evaluate the influence of organic fertilizers, onion peel flour (OPF) and fruit and vegetable flour (FVF) on lettuce cultivation. Lettuce seeds were planted in pure soil (P), P with 10% OPF, and P with 3% FVF. Soil and lettuce leaves were analyzed. The addition of OPF and FVF improved soil quality but only in the soil with FVF was there significant lettuce growth and increase of antioxidant activity: Folin (8.89 mg EAG/g FM), FRAP (1.31 mg Fe2+/g FM), ABTS (4.09 mg TEAC/g−1 FM) and ORAC (0.52 mg TEac/g−1 FM). The present results show an improvement in lettuce nutritional quality and the potential of FVF as an organic fertilizer.

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RESUMO O estresse hídrico pode ser desejável por promover aumento da produção de fitoquímicos e bioativos antioxidantes, mas também impactam no tamanho das folhas, acúmulo de mucilago e outros metabólitos. Grande parte da produção de alimentos perdida, é representada por vegetais. Resíduos de frutas e hortaliças são ricos em fibras e bioativos antioxidantes. O objetivo deste estudo é avaliar a ação de resíduos vegetais (FFH e casca de cebola) no acondicionamento do solo em condições de estresse abiótico associado ao teor de compostos fenólicos totais. O experimento foi realizado na casa de vegetação do Centro de Ciências da Saúde (CCS) da Universidade Federal do Rio de Janeiro (UFRJ) no período de 25/03 a 04/09 de 2019. As análises do solo foram umidade (U), capacidade de retenção de água (CRa) e respiração basal (RBS); já nas folhas de alface foram analisadas altura, teor total de fenólicos e atividade antioxidante por FRAP. Todas as análises foram feitas em triplicada e no tratamento dos dados foram aplicadas análise de variância e teste de Tukey (p< 0,05). O solo adicionado de FFH 3% apresentou boa resposta quanto aos parâmetros U, CRa e RBS, propiciando crescimento das folhas de alface em 86 dias, em contrapartida ao solo sem adição de fertilizante, 122 dias. Não houve crescimento no solo com adição de FCC 10%. O solo com FFH 3% promoveu aumento significativo do teor de compostos fenólicos e a capacidade antioxidante das folhas de alface, mostrando alto potencial para aplicação da produção agrícola, visando melhora do perfil nutricional, bem como redução hídrica durante cultivo.

Fruits and vegetable residues (FVR) flour were obtained from the solid residue generated from the whole processing of whole fruits (3) and vegetables (8). The purpose of this study was to analyze the FVR flour carbohydrate profile, and to propose chemical and enzymatic modification structure to use as functional ingredient. The properties such as sorption behavior, total phenolic content and antioxidant activity also were evaluated. Besides, the FVR flour was applied to produce candies. The FVR flour presented only 1-kestose (GF2) as prebiotic oligosaccharides and native condition, conformation changes from an amorphous structure after different pH conditions, that caused lower stability of the FVR flour when it was exposed to variations of aw, only supporting up to aw = 0.6. The GAB was the most suitable model to construct sorption isotherms. The phenolic content of the samples obtained through the enzymatic process was higher than that found in FVR flour, sample 10 (60.29 ± 15.12 mg) and the antioxidant activity values 0.55 ± 0.04g of sample/g DPPH. Phenolic content gum and crystal candies, respectively, is 0,289 ± 0,097 mg GAE.g-1 and 0,228 ± 0,011 mg GAE.g-1. This study shows that it is possible to promote viable and sustainable food processing without waste generation.