000127795 001__ 127795
000127795 005__ 20241125101144.0
000127795 0247_ $$2doi$$a10.3390/pr11082290
000127795 0248_ $$2sideral$$a134959
000127795 037__ $$aART-2023-134959
000127795 041__ $$aeng
000127795 100__ $$aSalgado-Aristizabal, Natalia
000127795 245__ $$aEnvironmental Life Cycle Analysis of Açaí (Euterpe oleracea) Powders Obtained via Two Drying Methods
000127795 260__ $$c2023
000127795 5060_ $$aAccess copy available to the general public$$fUnrestricted
000127795 5203_ $$aAçaí is a fruit native to Brazil that is found in Colombia, and it is recognized for containing more than 90 compounds with anticancer, anti-inflammatory, and other biological activities. In this study, a cradle-to-gate life cycle analysis (LCA) was conducted for the production of açaí powder, following the methodology outlined in the ISO 14040 standard. The investigation focused on examining the impact of utilizing or not utilizing the residues generated during the pulp extraction step as fertilizers. Four scenarios were analyzed and compared: (i) production of açaí powder via vacuum drying, (ii) via spray drying, and via the same two types of drying but using residues from the pulping operation as fertilizer (Scenarios 3 and 4). It was found that to produce 1 kg of açaí in a crop cycle, 1.17 kg of CO2 eq is produced. The drying stage in Scenarios 1 and 2 generated 8.04 and 7.93 kg of CO2 eq, respectively. Similarly, when solid waste is used as fertilizer, CO2 emissions barely increased for Scenarios 3 and 4, respectively. To the authors’ knowledge, this is the first carbon footprint study of the production of açaí powder whit these scenarios.
000127795 536__ $$9info:eu-repo/grantAgreement/EC/H2020/801586/EU/International Doctoral Programme for Talent Attraction to the Campus of International Excellence of the Ebro Valley/IberusTalent$$9This project has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No H2020 801586-IberusTalent
000127795 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000127795 590__ $$a2.8$$b2023
000127795 592__ $$a0.525$$b2023
000127795 591__ $$aENGINEERING, CHEMICAL$$b80 / 170 = 0.471$$c2023$$dQ2$$eT2
000127795 593__ $$aChemical Engineering (miscellaneous)$$c2023$$dQ2
000127795 593__ $$aProcess Chemistry and Technology$$c2023$$dQ3
000127795 593__ $$aBioengineering$$c2023$$dQ3
000127795 594__ $$a5.1$$b2023
000127795 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000127795 700__ $$aAgudelo-Patiño, Tatiana
000127795 700__ $$0(orcid)0000-0002-9016-1064$$aOspina-Corral, Sebastian$$uUniversidad de Zaragoza
000127795 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez-Lanzarote, Ignacio$$uUniversidad de Zaragoza
000127795 700__ $$aOrrego, Carlos Eduardo
000127795 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000127795 773__ $$g11, 8 (2023), 2290 [16 pp.]$$pProcesses$$tPROCESSES$$x2227-9717
000127795 8564_ $$s1901505$$uhttps://zaguan.unizar.es/record/127795/files/texto_completo.pdf$$yVersión publicada
000127795 8564_ $$s2682600$$uhttps://zaguan.unizar.es/record/127795/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000127795 909CO $$ooai:zaguan.unizar.es:127795$$particulos$$pdriver
000127795 951__ $$a2024-11-22-12:03:45
000127795 980__ $$aARTICLE