Desperdício alimentar: estratégias para a sua minimização - bibliografia
Por: Custódio M. Roriz, Filipa Fernandes, Sandrina Heleno, Márcio Carocho
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança
Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança
RESUMO
A questão do desperdício de alimentos é um desafio significativo enfrentado pela comunidade global, com 1,3 biliões de toneladas de alimentos desperdiçados a cada ano. Na tentativa de resolver esta problemática, vários países adotaram estratégias para avançar para uma economia circular, onde a cadeia de abastecimento alimentar deve cuidar de seus subprodutos e desperdício de alimentos. Os princípios da economia circular envolvem a redução de produção de resíduos no sistema alimentar, reutilizando ou reciclando, convertendo subprodutos e resíduos em produtos utilizáveis e reduzindo o uso de recursos na produção e distribuição. O desperdício alimentar pode ser minimizado por meio de várias estratégias, como melhorar a eficiência do processamento, reduzir a superprodução e as condições inadequadas de armazenamento e transformá-lo em subprodutos de valor acrescentado. Estratégias sustentáveis de gestão de resíduos alimentares devem ser implementadas em todos os níveis da cadeia para obter moléculas de alto valor a partir de bioresiduos oriundos de residências ou processos de produção. É necessário um maior comprometimento geral para promover um desenvolvimento sustentável com desperdício zero que seja ecologicamente e economicamente viável.
BIBLIOGRAFIA
Abid, Y., Azabou, S., Jridi, M., Khemakhem, I., Bouaziz, M., & Attia, H. (2017). Storage stability of traditional Tunisian butter enriched with antioxidant extract from tomato processing by-products. Food Chemistry, 233, 476–482.
Andrés, A. I., Petrón, M. J., Adámez, J. D., López, M., & Timón, M. L. (2017). Food by-products as potential antioxidant and antimicrobial additives in chill stored raw lamb patties. Meat Science, 129, 62–70.
Carocho, M., Morales, P., & Ferreira, I. C. F. R. (2015). Natural food additives: Quo vadis? Trends in Food Science & Technology, 45, 284–295.
Correani, L., Morganti, P., Silvestri, C., & Ruggieri, A. (2023). Food waste, circular economy, and policy with oligopolistic retailers. Journal of Cleaner Production, 407, 137092.
de la Caba, K., Guerrero, P., Trung, T. S., Cruz-Romero, M., Kerry, J. P., Fluhr, J., Maurer, M., Kruijssen, F., Albalat, A., Bunting, S., Burt, S., Little, D., & Newton, R. (2019). From seafood waste to active seafood packaging: An emerging opportunity of the circular economy. Journal of Cleaner Production, 208, 86–98.
FAO. (2019). The State of Food and Agriculture. In Moving Forward on Food Loss and Waste Reduction. https://www.fao.org/3/ca6030en/ca6030en.pdf
Fernandes, F. A., Heleno, S. A., Pinela, J., Carocho, M., Prieto, M. A., Ferreira, I. C. F. R., & Barros, L. (2022). Recovery of Citric Acid from Citrus Peels: Ultrasound-Assisted Extraction Optimized by Response Surface Methodology. Chemosensors, 10, 257.
Forbes, H., Quested, T., & O’Connor, C. (2021). Food Waste Index Report 2021. In Unep.
Fraccascia, L., & Nastasi, A. (2023). Mobile apps against food waste: Are consumers willing to use them? A survey research on Italian consumers. Resources, Conservation and Recycling Advances, 18, 200150.
Hu, X., Tian, Z., Li, X., Wang, S., Pei, H., Sun, H., & Zhang, Z. (2020). Green, simple, and effective process for the comprehensive utilization of shrimp shell waste. ACS omega, 5(30), 19227-19235.
Kabenge, I., Omulo, G., Banadda, N., Seay, J., Zziwa, A., & Kiggundu, N. (2018). Characterization of banana peels wastes as potential slow pyrolysis feedstock.
Khiari, Z., Makris, D. P., & Kefalas, P. (2009). An investigation on the recovery of antioxidant phenolics from onion solid wastes employing water/ethanol-based solvent systems. Food and Bioprocess Technology, 2, 337-343.
Kumar, P., Barrett, D. M., Delwiche, M. J., & Stroeve, P. (2009). Methods for pretreatment of lignocellulosic biomass for efficient hydrolysis and biofuel production. Industrial & engineering chemistry research, 48(8), 3713-3729.
Leichtweis, M. G., Molina, A. K., Petropoulos, S. A., Carocho, M., Pires, T. C., Dias, M. I., ... & Barros, L. (2023). Valorization of Pumpkin Peel as a Source of Bioactive Compounds: Optimization of Heat-and Ultrasound-Assisted Extraction. Molecules, 28(7), 3168.
Mahajan, D., Bhat, Z. F., & Kumar, S. (2015). Pomegranate (Punica granatum) rind extract as a novel preservative in cheese. Food Bioscience, 12, 47–53.
Oliveira, M. M. de, Lago, A., & Dal’ Magro, G. P. (2021). Food loss and waste in the context of the circular economy: a systematic review. Journal of Cleaner Production, 294, 126284
Raimo, M. (2020). Structure and morphology of cellulose fibers in garlic skin. Scientific reports, 10(1), 2635.
Roriz, C. L., Barros, L., Prieto, M. A., Morales, P., & Ferreira, I. C. (2017a). Floral parts of Gomphrena globosa L. as a novel alternative source of betacyanins: Optimization of the extraction using response surface methodology. Food chemistry, 229, 223-234.
Roriz, C. L., Barros, L., Prieto, M. A., Barreiro, M. F., Morales, P., & Ferreira, I. C. (2017b). Modern extraction techniques optimized to extract betacyanins from Gomphrena globosa L. Industrial Crops and Products, 105, 29-40.
Roriz, C. L., Heleno, S. A., Alves, M. J., Oliveira, M. B. P., Pinela, J., Dias, M. I., ... & Barros, L. (2022). Red pitaya (Hylocereus costaricensis) peel as a source of valuable molecules: Extraction optimization to recover natural colouring agents. Food Chemistry, 372, 131344.
Sadhukhan, J., Dugmore, T. I. J., Matharu, A., Martinez-Hernandez, E., Aburto, J., Rahman, P. K. S. M., & Lynch, J. (2020). Perspectives on “game changer” global challenges for sustainable 21st century: Plant-based diet, unavoidable food waste biorefining, and circular economy. Sustainability (Switzerland), 12, 1976.
Sangian, H. F., & Widjaja, A. (2018, February). The effect of alkaline concentration on coconut husk crystallinity and the yield of sugars released. In IOP Conference Series: Materials Science and Engineering (Vol. 306, No. 1, p. 012046). IOP Publishing.
Shalaby, M., Agwa, M., Saeed, H., Khedr, S. M., Morsy, O., & El-Demellawy, M. A. (2020). Fish scale collagen preparation, characterization and its application in wound healing. Journal of Polymers and the Environment, 28, 166-178.
Shiraishi, C. S., Zbiss, Y., Roriz, C. L., Dias, M. I., Prieto, M. A., Calhelha, R. C., ... & Barros, L. (2023). Fig Leaves (Ficus carica L.): Source of Bioactive Ingredients for Industrial Valorization. Processes, 11(4), 1179.
Socas-Rodríguez, B., Álvarez-Rivera, G., Valdés, A., Ibáñez, E., & Cifuentes, A. (2021). Food by-products and food wastes: are they safe enough for their valorization? In Trends in Food Science and Technology, 114, 133–147
Tamasiga, P., Miri, T., Onyeaka, H., & Hart, A. (2022). Food Waste and Circular Economy: Challenges and Opportunities. Sustainability (Switzerland), 14, 9896.
Teigiserova, D. A., Hamelin, L., & Thomsen, M. (2020). Towards transparent valorization of food surplus, waste and loss: Clarifying definitions, food waste hierarchy, and role in the circular economy. Science of the Total Environment, 706, 136033.
Thangavelu, K., Desikan, R., Taran, O. P., & Uthandi, S. (2018). Delignification of corncob via combined hydrodynamic cavitation and enzymatic pretreatment: process optimization by response surface methodology. Biotechnology for biofuels, 11(1), 1-13.
United Nations. (n.d.-a). Goal 12: Ensure sustainable consumption and production patterns. Sustainable Development Goals. Retrieved May 11, 2023, from https://doi.org/10.1111/j.1530-9290.2009.00214.x
United Nations. (n.d.-b). Sustainable Development Goals. 17 Goals to Transform Our World. Retrieved May 11, 2023, from https://www.un.org/sustainabledevelopment/
Usmani, Z., Sharma, M., Awasthi, A. K., Sharma, G. D., Cysneiros, D., Nayak, S. C., Thakur, V. K., Naidu, R., Pandey, A., & Gupta, V. K. (2021). Minimizing hazardous impact of food waste in a circular economy – Advances in resource recovery through green strategies. Journal of Hazardous Materials, 416, 126154.
Wongkaew, M., Sommano, S. R., Tangpao, T., Rachtanapun, P., & Jantanasakulwong, K. (2020). Mango peel pectin by microwave-assisted extraction and its use as fat replacement in dried Chinese sausage. Foods, 9(4), 450.
Yang, Y. Y., Ma, S., Wang, X. X., & Zheng, X. L. (2017). Modification and application of dietary fiber in foods. Journal of Chemistry, 2017.