Liviu GACEU1,2,3, Oana Bianca OPREA1*
1 Transilvania University of Brașov, Faculty of Food and Tourism, 148 Castelului Street, 500014, Brașov, Romania;
2 CSCBAS & CE-MONT Centre / INCE-Romanian Academy, Casa Academiei Române, Calea 13 Septembrie no. 13, 050711, Bucharest, Romania;
3 Academy of Romanian Scientists, Ilfov Street, no. 3, Bucharest, Romania;
*Corresponding author: oprea.oana.bianca@unitbv.ro
Abstract
The paper explores the potential of using by-products resulted from the processing of sea buckthorn fruits (Hippophae rhamnoides) in the bakery industry, as an example of applying the principles of circular economy. The study highlights the nutritional value of sea buckthorn, which is rich in vitamins, antioxidants and fibre, and analyses the impact of adding sea buckthorn powder to bread on the sensory and physico-chemical properties of the final product. The bread samples were prepared with various additions of sea buckthorn powder (1%, 3%, 5%), and the sensory analysis revealed that an addition of 1% improves the taste, aroma and texture of the bread, keeping a high level of acceptability. The results suggest that sea buckthorn by-products can be successfully integrated into bakery, helping to reduce waste and create functional food products in line with sustainability goals. This research highlights both the economic and ecological benefits of leveraging local resources in the food industry.
Keywords:
sea buckthorn; mountain circular economy; by-products; bakery; sustainability