Physical-chemical characterization of fruits donated to the Fundación Banco de Alimentos de Córdoba
Food Losses and Waste constitute a worldwide problem. The fruit and vegetable (F&V) sector is the most affected; 50% of what it is produced becomes waste, even though it remains fit to be consumed. At the local level, the Abasto Market in Cordoba misspends 1.889,000 kg/month. Donati...
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| Formato: | Artículo revista |
| Lenguaje: | Español |
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Universidad Nacional Cba. Facultad de Ciencias Médicas. Secretaria de Ciencia y Tecnología
2019
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| Acceso en línea: | https://revistas.unc.edu.ar/index.php/med/article/view/25668 |
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I10-R10-article-25668 |
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ojs |
| institution |
Universidad Nacional de Córdoba |
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I-10 |
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R-10 |
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Revistas de la UNC |
| language |
Español |
| format |
Artículo revista |
| topic |
fruits food quality sustainable production frutas calidad de alimentos producción sustentable |
| spellingShingle |
fruits food quality sustainable production frutas calidad de alimentos producción sustentable Cervilla, NS Vera Porcú, F Pereyra , N Zizich, N Calandri , EL Albrecht, C Physical-chemical characterization of fruits donated to the Fundación Banco de Alimentos de Córdoba |
| topic_facet |
fruits food quality sustainable production frutas calidad de alimentos producción sustentable |
| author |
Cervilla, NS Vera Porcú, F Pereyra , N Zizich, N Calandri , EL Albrecht, C |
| author_facet |
Cervilla, NS Vera Porcú, F Pereyra , N Zizich, N Calandri , EL Albrecht, C |
| author_sort |
Cervilla, NS |
| title |
Physical-chemical characterization of fruits donated to the Fundación Banco de Alimentos de Córdoba |
| title_short |
Physical-chemical characterization of fruits donated to the Fundación Banco de Alimentos de Córdoba |
| title_full |
Physical-chemical characterization of fruits donated to the Fundación Banco de Alimentos de Córdoba |
| title_fullStr |
Physical-chemical characterization of fruits donated to the Fundación Banco de Alimentos de Córdoba |
| title_full_unstemmed |
Physical-chemical characterization of fruits donated to the Fundación Banco de Alimentos de Córdoba |
| title_sort |
physical-chemical characterization of fruits donated to the fundación banco de alimentos de córdoba |
| description |
Food Losses and Waste constitute a worldwide problem. The fruit and vegetable (F&V) sector is the most affected; 50% of what it is produced becomes waste, even though it remains fit to be consumed. At the local level, the Abasto Market in Cordoba misspends 1.889,000 kg/month. Donation to the Food Bank Foundation (FBF) is one of the actions the market stalls are carrying out to reduce the wastes. In Cordoba, the program "Recovery of Fruits and Vegetables" works in the FBF. In order to know the quality of these donations, the objective was to physically and chemically characterize the fruits received and establish the waste generated until the conditioning stage, to be incorporated into a food processing process.
The selected fruits were pear, apple and orange. Six samples of pear and five of the other two, from different batches, were analyzed. Statistical analysis: it was carried out with Microsoft Excel and Infostat programs. The variance analysis (ANOVA) and the multiple comparisons test, DGC (α 0,05) were applied to establish differences between fruits. Soluble solids content (SS), pH, total titratable acidity (%TTA) and proximal composition (AOAC, 1999) were determined. Firmness was measured with a penetrometer.
The firmness of pears was 0 kg/cm2, lower than desirable for consumption, while in apples were 5.2-6.9 kg/cm2 (95% CI), in agreement with expected values. The firmness values are congruent with those observed during visual inspection. The pH of fruits was similar (≈ 4) and the %TTA was higher in orange (0.59 ±0.12) than in apple (0.26±0.05) and pear (0.33±0.09), the opposite happened with SS. The proximal composition is according to the bibliography.
The pears received, despite not meeting the quality standards regarding appearance and texture, are useful for the production of by-products. The oranges met the required quality parameters in terms of Juice% and °Brix. Apples and oranges showed a lower degree of deterioration than pears, and can be consumed fresh or used in the processing of other foods |
| publisher |
Universidad Nacional Cba. Facultad de Ciencias Médicas. Secretaria de Ciencia y Tecnología |
| publishDate |
2019 |
| url |
https://revistas.unc.edu.ar/index.php/med/article/view/25668 |
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2022-08-20T01:26:37Z |
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I10-R10-article-256682019-11-11T21:18:27Z Physical-chemical characterization of fruits donated to the Fundación Banco de Alimentos de Córdoba Caracterización físico-química de frutas donadas a la Fundación Banco de Alimentos de Córdoba Cervilla, NS Vera Porcú, F Pereyra , N Zizich, N Calandri , EL Albrecht, C fruits food quality sustainable production frutas calidad de alimentos producción sustentable Food Losses and Waste constitute a worldwide problem. The fruit and vegetable (F&V) sector is the most affected; 50% of what it is produced becomes waste, even though it remains fit to be consumed. At the local level, the Abasto Market in Cordoba misspends 1.889,000 kg/month. Donation to the Food Bank Foundation (FBF) is one of the actions the market stalls are carrying out to reduce the wastes. In Cordoba, the program "Recovery of Fruits and Vegetables" works in the FBF. In order to know the quality of these donations, the objective was to physically and chemically characterize the fruits received and establish the waste generated until the conditioning stage, to be incorporated into a food processing process. The selected fruits were pear, apple and orange. Six samples of pear and five of the other two, from different batches, were analyzed. Statistical analysis: it was carried out with Microsoft Excel and Infostat programs. The variance analysis (ANOVA) and the multiple comparisons test, DGC (α 0,05) were applied to establish differences between fruits. Soluble solids content (SS), pH, total titratable acidity (%TTA) and proximal composition (AOAC, 1999) were determined. Firmness was measured with a penetrometer. The firmness of pears was 0 kg/cm2, lower than desirable for consumption, while in apples were 5.2-6.9 kg/cm2 (95% CI), in agreement with expected values. The firmness values are congruent with those observed during visual inspection. The pH of fruits was similar (≈ 4) and the %TTA was higher in orange (0.59 ±0.12) than in apple (0.26±0.05) and pear (0.33±0.09), the opposite happened with SS. The proximal composition is according to the bibliography. The pears received, despite not meeting the quality standards regarding appearance and texture, are useful for the production of by-products. The oranges met the required quality parameters in terms of Juice% and °Brix. Apples and oranges showed a lower degree of deterioration than pears, and can be consumed fresh or used in the processing of other foods Las Pérdidas y Desperdicios de Alimentos constituyen una problemática mundial. El sector de frutas y hortalizas (FyH) es el más afectado. El 50% producido se convierte en desecho, aun cuando conserva aptitud para ser consumido. A nivel local, el Mercado de Abasto de Córdoba tira 1.889.000 kg/mes. Una de las acciones que se está llevando a cabo para reducir estos desperdicios, es la donación de FyH de puesteros de los Mercados a las Fundaciones Banco de Alimentos (FBA). En Córdoba, funciona el programa de “Recupero de Frutas y Hortalizas” en la FBA. Para conocer la calidad de estas donaciones, se planteó como objetivo caracterizar físico-químicamente las frutas recibidas y establecer los desperdicios generados hasta la etapa de acondicionamiento para ser incorporadas a un proceso de elaboración de alimentos. Las frutas seleccionadas para el análisis fueron pera, manzana y naranja. Se analizaron seis muestras de pera y cinco de las otras dos, provenientes de lotes distintos. Análisis estadístico: se realizó con los programas Microsoft Excel e Infostat. Para establecer diferencias entre las frutas, se aplicó el análisis de la varianza (ANOVA) y el test de comparaciones múltiples, DGC (α 0,05). Se determinaron: contenido de sólidos solubles (SS), pH, acidez total titulable (%ATT) y composición proximal (AOAC, 1999). La firmeza se midió con penetrómetro. La firmeza de las peras fue de 0 kg/cm2, inferior a lo deseable para consumo y mientras que en manzanas fue de 5,2-6,9 kg/cm2 (IC 95%), resultando valores esperables. Los valores de firmeza son congruentes con lo observado durante la inspección visual. El pH de las frutas fue similar (≈ 4) y la %ATT fue mayor en naranja (0,59 ±0,12) que en manzana (0,26±0,05) y pera (0,33±0,09), lo contrario ocurrió con los SS. La composición proximal es acorde a la bibliografía. Las peras recibidas, a pesar de no reunir los estándares de calidad relativos a la apariencia y textura, resultan útiles para la elaboración de subproductos. Las naranjas reunieron los parámetros de calidad exigidos en cuanto a Jugo% y °Brix. Las manzanas y naranjas presentaron menor grado de deterioro que las peras, pudiendo consumirse en estado fresco o ser utilizadas en la elaboración de otros alimentos Universidad Nacional Cba. Facultad de Ciencias Médicas. Secretaria de Ciencia y Tecnología 2019-10-09 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.unc.edu.ar/index.php/med/article/view/25668 Revista de la Facultad de Ciencias Médicas de Córdoba.; 2019: Suplemento JIC XX Revista de la Facultad de Ciencias Médicas de Córdoba; 2019: Suplemento JIC XX Revista da Faculdade de Ciências Médicas de Córdoba; 2019: Suplemento JIC XX 1853-0605 0014-6722 spa https://revistas.unc.edu.ar/index.php/med/article/view/25668/27381 Derechos de autor 2019 Universidad Nacional de Córdoba |