{"id":93,"date":"2025-04-08T14:36:44","date_gmt":"2025-04-08T14:36:44","guid":{"rendered":"https:\/\/reciclajealimentario.webs.upv.es\/?page_id=93"},"modified":"2026-03-11T16:37:46","modified_gmt":"2026-03-11T16:37:46","slug":"que-es-el-reciclaje-alimentario","status":"publish","type":"page","link":"https:\/\/reciclajealimentario.webs.upv.es\/index.php\/que-es-el-reciclaje-alimentario\/","title":{"rendered":"\u00bfQu\u00e9 es el Reciclaje Alimentario?"},"content":{"rendered":"\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-group\" style=\"border-style:none;border-width:0px;padding-top:0;padding-right:0;padding-bottom:0;padding-left:0\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-container-core-group-is-layout-efdcd2e1 wp-block-group-is-layout-constrained\">\n<h4 class=\"wp-block-heading\"><strong>Hay que intervenir para reducir el desperdicio de alimentos (<a href=\"https:\/\/www.boe.es\/buscar\/act.php?id=BOE-A-2025-6597\">Ley 1\/2025<\/a>) y nuestro <a href=\"https:\/\/reciclajealimentario.webs.upv.es\/index.php\/grupo-de-investigacion\/\">grupo de investigaci\u00f3n<\/a> est\u00e1 trabajando en esta l\u00ednea<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Proyectos financiados a nivel nacional por el ministerio competente: Impacto de las condiciones de liofilizaci\u00f3n en la calidad de productos de fruta. Influencia de la matriz (AGL2017-89251-R); Procesado de la vaina del haba para la obtenci\u00f3n de un ingrediente en polvo que contribuya a mejorar el perfil nutricional y potencialmente funcional de los alimentos (PID2022-139711OB-C21).<\/li>\n\n\n\n<li>Contribuci\u00f3n a la ciencia ciudadana: Dise\u00f1o de material divulgativo para la concienciaci\u00f3n ciudadana en el reciclaje alimentario (proyecto PCC2025, UPV). Resultados del proyecto: folleto, encuesta, web.<\/li>\n<\/ul>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity is-style-dots\"\/>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<h4 class=\"wp-block-heading\"><strong>Beneficios ~ por saludable<\/strong><\/h4>\n\n\n\n<h5 class=\"wp-block-heading\"><strong>Los subproductos de origen vegetal que normalmente tiramos, tienen mayor valor nutritivo y funcional que la parte tradicionalmente comestible de estos alimentos: \u00bfmejor coproducto que subproducto?<\/strong><\/h5>\n\n\n\n<figure class=\"wp-block-table\"><table style=\"text-align: center;\"><thead><tr><th>Composici\u00f3n (por 100g)<\/th><th colspan=\"2\" style=\"background-color: var(--secondary-color); color: white; font-weight: bold; text-align:center\">Del haba<\/th><th colspan=\"2\" style=\"background-color: orange; color: white; font-weight: bold; text-align:center\">De la naranja<\/th><\/tr><\/thead><tbody><tr><th><\/th><th>Comemos (22,3%)<\/th><th>Tiramos (77,7%)<\/th><th>Comemos (45,4%)<\/th><th>Tiramos (54,6%)<\/th><\/tr><tr><td>Fibra (g)<\/td><td>4,2<\/td><td><span style=\"background-color: yellow;border-radius: 5px;padding: 0 10px;\">4,9<\/span><\/td><td>2,4<\/td><td><span style=\"background-color: yellow;border-radius: 5px;padding: 0 10px;\">10,6<\/span><\/td><\/tr><tr><td>Prote\u00edna (g)<\/td><td>5,6<\/td><td>1,1<\/td><td>0,94<\/td><td>1,5<\/td><\/tr><tr><td>Vitamina C (mg)<\/td><td>28<sup>(2)<\/sup><\/td><td>17<\/td><td>53,2<\/td><td><span style=\"background-color: yellow;border-radius: 5px;padding: 0 10px;\">136<\/span><\/td><\/tr><tr><td>Polifenoles (mg)<\/td><td>221<sup>(2)<\/sup><\/td><td><span style=\"background-color: yellow;border-radius: 5px;padding: 0 10px;\">441<\/span><\/td><td>81,0<sup>(1)<\/sup><\/td><td><span style=\"background-color: yellow;border-radius: 5px;padding: 0 10px;\">176,6<sup>(1)<\/span><\/sup><\/td><\/tr><tr><td>Carotenoides (mg)<\/td><td>&#8211;<\/td><td>&#8211;<\/td><td>0,07<\/td><td><span style=\"background-color: yellow;border-radius: 5px;padding: 0 10px;\">5,80<\/td><\/span><\/tr><tr><td>Clorofilas (mg)<\/td><td>6,3<sup>(2)<\/sup><\/td><td><span style=\"background-color: yellow;border-radius: 5px;padding: 0 10px;\">7,9<\/span><\/td><td>&#8211;<\/td><td>&#8211;<\/td><\/tr><\/tbody><\/table><figcaption class=\"wp-element-caption\"><sup>(1)<\/sup>Pinar, 2021; <sup>(2)<\/sup>Datos propios no publicados.<\/figcaption><\/figure>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<h5 class=\"wp-block-heading\"><strong>Perfil de compuestos bioactivos de los coproductos de la naranja (CoN) y del haba (CoH) en polvo. Composici\u00f3n por cada 100 g solutos.<\/strong><\/h5>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td class=\"has-text-align-center\" data-align=\"center\">&nbsp;<\/td><td class=\"has-text-align-center\" data-align=\"center\">CoN<sup>(1)<\/sup><\/td><td class=\"has-text-align-center\" data-align=\"center\">CoH<sup>(2)<\/sup><\/td><\/tr><tr><td class=\"has-text-align-center\" data-align=\"center\">Fibra diet\u00e9tica (g)<\/td><td class=\"has-text-align-center\" data-align=\"center\">38,5<\/td><td class=\"has-text-align-center\" data-align=\"center\">37<\/td><\/tr><tr><td class=\"has-text-align-center\" data-align=\"center\">Vitamina C (mg)<\/td><td class=\"has-text-align-center\" data-align=\"center\">639<\/td><td class=\"has-text-align-center\" data-align=\"center\">294<\/td><\/tr><tr><td class=\"has-text-align-center\" data-align=\"center\">Fenoles totales (mg)<\/td><td class=\"has-text-align-center\" data-align=\"center\">883<\/td><td class=\"has-text-align-center\" data-align=\"center\">3400<\/td><\/tr><tr><td class=\"has-text-align-center\" data-align=\"center\">Carotenoides totales (mg)<\/td><td class=\"has-text-align-center\" data-align=\"center\">28,5<\/td><td class=\"has-text-align-center\" data-align=\"center\">&#8211;<\/td><\/tr><tr><td class=\"has-text-align-center\" data-align=\"center\">Clorofila (mg)<\/td><td class=\"has-text-align-center\" data-align=\"center\">&#8211;<\/td><td class=\"has-text-align-center\" data-align=\"center\">59<\/td><\/tr><\/tbody><\/table><figcaption class=\"wp-element-caption\">Valores obtenidos de: USDA (2024), excepto los indicados con <sup>(1)<\/sup>Pinar, 2021 y <sup>(2)<\/sup>Datos propios no publicados<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">\u2248 40-50 % de los solutos son compuestos bioactivos, especialmente fibra.<\/p>\n<\/div><\/div>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity is-style-dots\"\/>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<h4 class=\"wp-block-heading\"><strong>Cero desperdicios ~ nuestra propuesta<\/strong><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Proceso integrado de residuos-cero -&gt; valorizaci\u00f3n como ingrediente alimentario en polvo<\/strong>.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"2500\" height=\"1761\" src=\"https:\/\/reciclajealimentario.webs.upv.es\/wp-content\/uploads\/2025\/09\/esquema.jpg\" alt=\"\" class=\"wp-image-425\" srcset=\"https:\/\/reciclajealimentario.webs.upv.es\/wp-content\/uploads\/2025\/09\/esquema.jpg 2500w, https:\/\/reciclajealimentario.webs.upv.es\/wp-content\/uploads\/2025\/09\/esquema-300x211.jpg 300w, https:\/\/reciclajealimentario.webs.upv.es\/wp-content\/uploads\/2025\/09\/esquema-1024x721.jpg 1024w, https:\/\/reciclajealimentario.webs.upv.es\/wp-content\/uploads\/2025\/09\/esquema-768x541.jpg 768w, https:\/\/reciclajealimentario.webs.upv.es\/wp-content\/uploads\/2025\/09\/esquema-1536x1082.jpg 1536w, https:\/\/reciclajealimentario.webs.upv.es\/wp-content\/uploads\/2025\/09\/esquema-2048x1443.jpg 2048w\" sizes=\"auto, (max-width: 2500px) 100vw, 2500px\" \/><figcaption class=\"wp-element-caption\">\u00a9 2025 por Irene Lillo Camacho con licencia CC BY-NC-ND 4.0. Para ver una copia de esta licencia, visite <a href=\"https:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/\">https:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/<\/a><\/figcaption><\/figure>\n<\/div><\/div>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity is-style-dots\"\/>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hay que intervenir para reducir el desperdicio de alimentos (Ley 1\/2025) y nuestro grupo de investigaci\u00f3n est\u00e1 trabajando en esta l\u00ednea Beneficios ~ por saludable Los subproductos de origen vegetal que normalmente tiramos, tienen mayor &hellip; <\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-93","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/reciclajealimentario.webs.upv.es\/index.php\/wp-json\/wp\/v2\/pages\/93","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/reciclajealimentario.webs.upv.es\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/reciclajealimentario.webs.upv.es\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/reciclajealimentario.webs.upv.es\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/reciclajealimentario.webs.upv.es\/index.php\/wp-json\/wp\/v2\/comments?post=93"}],"version-history":[{"count":36,"href":"https:\/\/reciclajealimentario.webs.upv.es\/index.php\/wp-json\/wp\/v2\/pages\/93\/revisions"}],"predecessor-version":[{"id":587,"href":"https:\/\/reciclajealimentario.webs.upv.es\/index.php\/wp-json\/wp\/v2\/pages\/93\/revisions\/587"}],"wp:attachment":[{"href":"https:\/\/reciclajealimentario.webs.upv.es\/index.php\/wp-json\/wp\/v2\/media?parent=93"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}