Agriculture and food science literature on waste-to-value applications that allow upcycling of by-product ingredients is increasing. However, this stream of research rarely takes an international trade and sustainability systems perspective. This focused review defines the term of waste-to-value and the sustainable development goals connected to it, and points to the tensions and questions arising when international trade is involved. Further, it exemplifies the challenges and opportunities of waste-to-value in tropical fruit trade through five cases of tropical fruit from South America: Green coconut, açaí, maracujá, cambuci, and jabuticaba. We present a model of the international supply chain that indicates where the opportunities of waste-to-value applications in international tropical fruit trade are situated, and discuss which future research questions need to be addressed to tackle the challenges of waste-to-value in global tropical fruit chains. Establishing the waste-to-value approach in the export of yet-underused tropical fruits can amongst others improve local employment, preserve natural resources, allow favorable use of side-streams in local energy production, environmentally friendly packaging material for transport, and add health functionalities to the end-consumer products, but challenges have to be solved in order to ensure these environmental and social benefits materialize.

This study evaluated the effect of different extraction technologies and conditions in order to obtain jaboticaba skin extracts. Firstly, the skins were extracted by conventional extraction, according to a rotatable central composite design, varying ethanol concentration, solid:liquid ratio, and temperature. Next, ultrasound-assisted extraction was performed using different power densities and times. Finally, high-pressure extractions were performed with varying pressures and times. For agitated bed extraction, the highest anthocyanin content was observed for ethanol concentrations varying between 60% and 80%. Thus, the independent variables which more influenced anthocyanin content were ethanol concentration and solid:liquid ratio. Folin–Ciocalteu reducing capacity was linearly affected by the increase in temperature. Ethanol concentration was the variable that most influenced ABTS+. On the other hand, the increase in ethanol concentration decreased the antioxidant capacity by ABTS+. Considering the ultrasound extraction, increasing its power did not affect total monomeric anthocyanins content, while the increase in process time had better yields. The highest antioxidant capacity and total monomeric anthocyanins were found for the highest extraction time. Similarly, with ultrasound, the increase in high hydrostatic-assisted extraction time positively influenced anthocyanin content and antioxidant capacity. As a result, the ultrasound-assisted method was found to be the best extraction technology for anthocyanins recovery.

Objetivou-se avaliar características do leite cru e do queijo Minas artesanal do Serro, Minas Gerais, produzidos em diferentes meses. Amostras foram coletadas em janeiro, março, maio, julho, setembro e novembro de 2013. No leite cru foi determinada a acidez titulável, densidade, gordura, umidade, massa seca, proteína, lactose, resíduo mineral fixo, coliformes totais e termotolerantes, Staphylococcus spp., Staphylococcus coagulase positiva, bactérias láticas e micro-organismos aeróbios mesófilos. Nos queijos foram realizadas as análises mencionadas, exceto densidade e lactose. Também foi determinado pH, atividade de água, firmeza, adesividade e cor (L*a*b*, croma e matiz). Houve variação (P<0,05) na acidez, lactose, contagens de coliformes termotolerantes e bactérias láticas no leite cru. Dentre estas, ressalta-se a maior acidez e menor teor de lactose em janeiro, março, julho, setembro e novembro, meses que também apresentaram maiores contagens de coliformes termotolerantes e bactérias láticas. Nos queijos houve variação, ao longo dos meses, para pH, acidez, gordura corrigida para a massa seca, massa seca, firmeza, adesividade, intensidade de verde (−a*), intensidade de amarelo (b*), croma (C), atividade de água, contagens de coliformes termotolerantes e Staphylococcus spp. Os resultados sugerem que o teor umidade, massa seca e gordura corrigida para massa seca dos queijos são suscetíveis à umidade relativa do ar e variações nestes parâmetros influenciam a firmeza, adesividade, atividade de água e cor. Assim como no leite, nos queijos foram observadas maiores contagens de coliformes termotolerantes e de Staphylococcus spp. em janeiro e novembro, os quais apresentam maior índice pluviométrico e temperatura mais alta.