APROVEITAMENTO DAS PERDAS E DESPERDÍCIOS DE ALIMENTOS: DA CENTRAL DE ABASTECIMENTO EM JOÃO PESSOA PARA O BANCO DE ALIMENTOS DA PARAÍBA

Abstract

This study aimed to quantify and qualify the losses of fruits and vegetables in the João Pessoa Supply Center, focusing on the use of these foods in the Paraíba Food Bank. The following foods were used, such as lemon, banana, tomato and carrot, evaluating their conservation status and suitable conditions for use. Three products were developed from potentially wasted foods: banana jam in syrup, green banana biomass and pasteurized lemon juice. Each product was subjected to specific physical-chemical analyses: the banana jam in syrup was analyzed for Brix, pH and acidity; the green banana biomass for moisture, ash, proteins, lipids and carbohydrates; and the pasteurized lemon juice for pH, acidity and ascorbic acid. For the banana jam in syrup, different packaging (glass and plastic) were tested for the formulations, as well as two distinct preparation processes and storage of the formulations under refrigeration and at room temperature. The results showed a high level of fruit and vegetable losses under conditions suitable for processing at the Banco de Alimentos-PB. Furthermore, the products analyzed meet the standards required by their respective legislation.