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Waste of onion (Allium cepa l.) as a natural preservative in meat Waste production by food industries have become a serious environmental problem. These by-products without proper disposal may accumulate in the environment causing pollution or contamination that may cause damage to the human body. Sustainability should be a priority in processing food sector, realizing use of any industrial dump it can become the focus of environmental contamination. The onion (Allium cepa l.) is one of the most consumed vegetable worldwide, and as a consequence, its processing generates a large amount of waste. The peel of this food has considerable amounts of flavonoids, bioactive compounds of high antioxidant capacity. The transformation of this waste in an easy-to-use product that can add value to food matrices becomes an alternative to the use of this waste that does not present a valuable use for the food industry. Three varieties of onion peel were processed as into powders and their chemical composition, mainly antioxidant activity were analysed. In the present study, the elaborated product that showed the highest antioxidant capacity was the purple onion peel powder which was added to the meat product processed chicken to assess its potential against lipid oxidation. There was the fat decay control of the product, however the addition of natural preservative caused differences in the color parameters of chicken meatballs, making the darker the color of the product. Therefore, the elaboration of a product from the onion waste was a viable alternative to synthetic products used for conservation purposes in meat products and proved to be a potential antioxidant.

Resíduo de cebola (Allium cepa L.) como conservante natural em carne