Aplicações da química sustentável no reaproveitamento de resíduos orgânicos para alimentação

Abstract

The increasing generation of organic waste from food processing, associated with contemporary environmental, social, and economic challenges, has driven the search for sustainable production and consumption alternatives in production and consumption. In this context, Sustainable Chemistry emerges as a strategic tool for reducing environmental impacts and reusing previously discarded materials. The objective of this research was to evaluate the application of Sustainable Chemistry in the reuse of organic waste for the production of safe, value-added foods. To achieve this, passion fruit (Passiflora edulis) and pineapple (Ananas comosus) peels were used in the preparation of jams, following stages of selection, cleaning, preparation, cooking, packaging, and storage, in accordance with food safety criteria. The results demonstrated the technical and functional feasibility of using fruit peels as food raw material, highlighting the potential for waste reduction, economic and nutritional value addition, and contribution to circular economy practices. It is concluded that the reuse of organic waste, combined with the principles of Sustainable Chemistry, is an accessible, safe, and environmentally responsible alternative, in addition to fostering environmental education and innovation.