TRANSFORMING ORGANIC WASTE FROM ALGAE, SEEDS, FRUITS AND VEGETABLES INTO HEALTHY FOOD ADDITIVES

Abstract

Chilean Law 20920 aims to reduce the generation of waste and promote its reuse and recycling in order to protect the health of people and the environment. The aim of this research was to develop healthy food additives from organic waste: algae, seeds, fruits and vegetables. The hypothesis was the organic wastes from algae, seeds, fruits and vegetables produce natural additives, which can be incorporated into different foods. The methodology consisted of weighing 300 grams of cochayuyo, pumpkin seeds, quince and tomatoes. They were washed, chopped and hydrated for 1 hour in a 700 mL. They were placed on medium heat for 1 hour. Once cold, they were ground, sifted, weighed and refrigerated. The results showed that each food used produced different amounts of natural additive at the same initial mass. Highlighting cochayuyo, quince, tomatoes and finally pumpkin seeds. In conclusion, this research proved the hypothesis that each of the organic wastes generated natural additive. Transforming organic waste into a food product with health benefits.