Utilização de subprodutos do processamento de frutas e hortaliças na elaboração de novos produtos

Abstract

Introduction: Food waste occurs worldwide and according to the Food and Agricultural Organization (FAO), one third of the amount of food produced is wasted or lost throughout the production chain. In order to increase shelf life and allow new products to enter the market, food industries process fruits and vegetables. However, the processing stage generates significant quantities of agro-industrial by-products, which, due to their nutritional and technological characteristics, can be reused as ingredients in the preparation of new food products. Objective: The objective of this work was to evaluate different proposals for the inclusion of agro-industrial by-products as potential ingredients in food production. Methodology: A narrative review was carried out based on scientific articles and