Determination of physicochemical properties of chestnuts

Roy, Poritosh; Umehara, H.; Nakamura, Nobutaka; Nei, Daisuke; Orikasa, Takahiro; Kitazawa, Hideaki; Okadome, Hiroshi; Ishikawa, Yutaka; Iwaki, Kuniaki; Kobayashi, Masahide; Shiina, Takeo

doi:10.1016/j.jfoodeng.2008.01.005

Cited by 6 publications

(2 citation statements)

References 13 publications

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“…LCA methodology comprehensively rates environmental impacts of a product or process by quantifying energy and material consumption, waste generation, and their respective environmental consequences (Jiménez-González et al, 2000). With this approach, the entire life cycle is taken into consideration from raw material production, processing, packaging, and transportation to end-of-life stages, such as recycling or disposing, which is commonly referred to as "cradleto-grave" analysis (Roy et al, 2008). However, other approaches such as "from cradle to gate" (Anton et al, 2014), "from gate to gate" (Jiménez-González et al, 2000;De Marco et al, 2015), or "from gate to grave" (Rossi et al, 2014) are used to deeply analyze specific products.…”

Section: Introductionmentioning

confidence: 99%

Increasing sustainability in the tomato processing industry: environmental impact analysis and future development scenarios

Eslami,

Abdurrahman,

Pataro

et al. 2024

Front. Sustain. Food Syst.

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IntroductionThe agri-food sector has been identified as one of the most significant contributors to environmental degradation and emissions. Thus, in order to respond to the societal demand for cleaner and greener products, in recent years, the food industry has been striving to identify and apply more sustainable practices to minimize the negative impact on the environment. Within the agri-food sector, one of the industries requiring efforts to mitigate its environmental footprint is the tomato processing industry, which represents an important industry within the Italian industrial food processing sector. Efficient utilization of resources and adoption of innovative methods in the production lines of the tomato processing industry can be envisaged as strategic measures to increase sustainability. This study aims to discuss the results of the case study in which an Italian tomato processing company has been analyzed by applying the LCA methodology.MethodForeground data were obtained from the tomato processing facility located in southern Italy, and Ecoinvent database was the source of background data. The assessment was carried out by SimaPro software using ReCiPe 2016 (V1.03). The feasible conservation strategies in the production line have been evaluated through water-energy nexus simulation by SuperPro Designer® before the implementation, and different scenarios have been evaluated by SimaPro to decrease the environmental load.Results and conclusionThis study demonstrates that the production of 1 kg of peeled tomatoes and tomato puree leads to greenhouse gas emissions of 0.083 kg CO2 eq and 0.135 kg CO2 eq, respectively. A deeper analysis to evaluate the contribution of the different tomato processing stages indicated that the thermal units are the main ones responsible for adverse effects on the environment, and any improvement in their performance can be seen as an unmissable opportunity. The conservation strategies identified resulted in considerable water (23.4%), electricity (14.7%), and methane (28.7%) savings and, consequently, in 16 and 19% reduction of global warming potential in peeled tomato and tomato puree production lines, respectively. These findings provide new insights for tomato processing companies wishing to adopt more sustainable processing practices, reducing their environmental impact to a considerable extent and improving their economic performance.

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Section: Introductionmentioning

confidence: 99%

Increasing sustainability in the tomato processing industry: environmental impact analysis and future development scenarios

Eslami,

Abdurrahman,

Pataro

et al. 2024

Front. Sustain. Food Syst.

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“…For centuries, chestnuts have been a source of carbohydrates for people living in many areas of Asia, South Europe, North Africa and most countries bordering the Mediterranean Sea [1]. Freshly harvested chestnuts have relatively high moisture contents and a texture more akin to a fruit than a nut.…”

Section: Introductionmentioning

confidence: 99%

Osmotic Dehydration of New Zealand Chestnuts with and without Shell and Pellicle

Pontawe

Carson

Agbebavi

et al. 2015

International Journal of Food Engineering

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Osmotic dehydration offers an alternative to air-drying for reducing moisture content at ambient temperature. Of four different solutes investigated, 22% (mass basis) sodium chloride (NaCl) and 60% (mass basis) sucrose solutions were the most successful, with each achieving approximately a 10% reduction in wet basis moisture content after 8 h without significant detrimental side effects, although NaCl solutions cause noticeable darkening in the pits on the surface of the chestnuts. The presence of the shell and pellicle did not significantly affect the dehydration rate. Osmotic dehydration by NaCl or sucrose prior to mechanical shell removal produced a small increase in efficiency of the shell removal process.

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Validation of Gamma and Electron Beam Irradiation as Alternative Conservation Technology for European Chestnuts

Carocho

António

Barreira

et al. 2013

Food Bioprocess Technol

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Chestnuts are widely consumed around the world, especially in China, which is the major producer. Portugal is the fifth biggest producer, reaching and income of 17 M€, with particular relevance for Trás-os-Montes region, which is responsible for 81% of Portuguese production. During postharvest storage, a number of pests tend to attack chestnuts, contributing to high economic losses. Since 2010, the most effective postharvest treatment, i.e. fumigation with methyl bromide, was banned in the European Union, urging producers to seek effective and reasonable alternatives. One alternative could be irradiation with gamma rays or electron beam, which is used in food commodities, legally regulated and allows outstanding results. Our research group has tested both irradiation types in chestnuts and studied the nutritional, antioxidant and other chemical parameters, obtaining promising results. Herein, we extended these studies to selected cultivars from Portugal and Italy in order to validate this technique as a viable alternative to fumigation. The selected irradiation dose (1 kGy) was chosen following previous results where it proved to be effective without causing remarkable changes in chemical or antioxidant profiles. To obtain a global knowledge about how each cultivar reacts to irradiation, principal component analysis was performed using all the measured parameters. Despite the detected differences among cultivars, which differentiated particularly Palummina and Cota, it was verified that irradiation did not cause changes in chemical and antioxidant parameters that could enable defining distinctive features among irradiated and non-irradiated chestnuts.Hence, the results herein reported might be seen as a new step toward the completion of irradiation as feasible conservation technology, independently of chestnuts origin.

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Determination of physicochemical properties of chestnuts

Cited by 6 publications

References 13 publications

Increasing sustainability in the tomato processing industry: environmental impact analysis and future development scenarios

Increasing sustainability in the tomato processing industry: environmental impact analysis and future development scenarios

Osmotic Dehydration of New Zealand Chestnuts with and without Shell and Pellicle

Validation of Gamma and Electron Beam Irradiation as Alternative Conservation Technology for European Chestnuts

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