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Reason: Unpublished chapter 1
until file(s) become available
FUNCTIONAL PROPERTIES OF SOLUBLE HYDROCOLLOIDS EXTRACTED FROM THEOBROMA BICOLOR (MACAMBO) PROCESSING WASTE AND IN-FIELD PRECOOLING UNITS TO REDUCE PRODUCE WASTE IN THE UNITED STATES
Macambo (Theobroma bicolor) is a relative of cacao that was identified as an underutilized crop in San Martín, Peru with potential for valorization. Current processing for macambo seeds results in waste of two-thirds of the fruit, so the two waste streams (husk and pulp-shell) were characterized by proximal analysis to identify useable components. From the pulp-shell waste, soluble polysaccharides and proteins were extracted. The resulting hydrocolloid formed physical gels that had predominantly solid-like elastic behavior and can partially recover after being deformed by a constant stress. Macambo pulp-shell waste has potential for extracting functional ingredients for thickening, forming gels, retaining water, and stabilizing emulsions.
One third of food in the United States is never eaten, and waste occurs throughout the food system. Produce is a significant portion of food waste, but shelf life can be extended by optimizing postharvest practices. Conducting precooling in-field at point of harvest with mobile units was proposed by researchers in the field of food waste reduction as an adaptable method to reduce food waste and was evaluated in this study for innovation and barriers to use. Based on expert interviews and a literature review, it was concluded that in-field precooling units are hindered by infrastructure requirements and effective precooling is already optimized at large scale with centralized cooling activities. Flexible cooling technology could be part of a solution for very small growers in the United States and internationally in developing economies, where access to precooling and full cold chain is still lacking.
- Master of Science
- Food Science
- West Lafayette