Open Access
Carbon and water footprint assessment of a pea snack
(MDPI, 2025-06-26) González Peñalver, José Miguel; Beriain Apesteguía, María José; Virseda Chamorro, Paloma; Martínez Aldaya, Maite; Ciencias; Zientziak; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Gobierno de Navarra / Nafarroako Gobernua
The agri-food sector in Navarra, Spain, is exploring alternative protein sources like pea protein due to concerns regarding the environmental impacts and allergenic properties of traditional options like soy. This study aimed to evaluate a pea-based snack using carbon footprint and water footprint methodologies to assess the environmental performance of pea extrusion. The carbon footprint of the pea snacks was found to be 0.12 kg of CO2e per 100 g of packaged product. The water footprint was 174 L per 100 g of packaged product, with the blue water footprint accounting for the largest share (52%), followed by green (47%) and grey (1%) water footprints. Strategies such as minimizing ingredient loss and switching to renewable electricity could potentially reduce greenhouse gas emissions by 17% and green water consumption by 3%. Regarding alternative protein matrices, pea extrusion utilized 225 L of water per 150 g of extrudate, primarily as green water, demonstrating a lower dependence on blue and grey water compared to soy-based alternatives, suggesting its suitability for blue water-scarce regions. The carbon and water footprint assessments highlight the potential of pea protein as a regionally suitable, low-impact alternative to soy in terms of both carbon and water use.
Open Access
Plant-based and hybrid patties with healthy fats and broccoli extract fortification: more balanced, environmentally friendly alternative to meat prototypes?
(MDPI, 2025-02-01) González Peñalver, José Miguel; Martínez Aldaya, Maite; Villaño Valencia, Débora; Virseda Chamorro, Paloma; Beriain Apesteguía, María José; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Ciencias; Zientziak; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Gobierno de Navarra / Nafarroako Gobernua
Hybrid and plant-based products are an emerging trend in food science. This study aimed to develop three patty prototypes (meat, hybrid, and plant-based) enhanced with vegetable fat replacement and broccoli extract using a soy allergen-free protein matrix treated with high hydrostatic pressure (HHP) and sous vide cooking to create sustainable and nutritious burger alternatives. The samples were evaluated for microbiological safety, proximal composition, physicochemical properties, sensory characteristics, and carbon footprint. The key findings revealed that the plant-based patties had the smallest carbon footprint (0.12 kg CO2e), followed by the hybrid patties (0.87 kg CO2e) and the meat patties (1.62 kg CO2e). The hybrid patties showed increased hardness, cohesiveness, gumminess, and chewiness compared to the meat patties after sous vide treatment. This improvement likely results from synergies between the meat and plant proteins. Regarding the treatments, in all the samples, the highest hardness was observed after the combined HHP and sous vide treatment, an interesting consideration for future prototypes. Sensory analysis indicated that the plant-based and hybrid samples maintained appealing visual and odour characteristics through the treatments, while the meat patties lost the evaluator¿s acceptance. Although further improvements in sensory attributes are needed, hybrid patties offer a promising balance of improved texture and intermediate carbon footprint, making them a viable alternative as sustainable, nutritious patties.
Open Access
Carbon and water footprints of the revalorisation of glucosinolates from broccoli by-products: case study from Spain
(Elsevier, 2025-05-01) González Peñalver, José Miguel; Martínez Aldaya, Maite; Muez, Ane Maite; Martín-Guindal, Andrea; Beriain Apesteguía, María José; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Ciencias; Zientziak; Gobierno de Navarra / Nafarroako Gobernua
Assessing the costs, benefits, and externalities of circular economy measures from a life cycle perspective is increasingly important for developing sustainable agro-food strategies. This study evaluates the carbon and water implications of revalorising glucosinolates from broccoli by-products through two distinct life-cycle scenarios in a case study conducted in Navarra, Spain. In the first scenario, glucosinolates are obtained from conventional broccoli production, where they are naturally present in the edible inflorescences. The second scenario introduces an innovative step: extracting glucosinolates from otherwise discarded broccoli by-products, such as stalks and inflorescence detachments. Carbon and water footprints were analysed for both scenarios based on the production of 1000 grams of glucosinolates. The results reveal that while the second scenario enhances resource efficiency by utilizing agricultural waste, the environmental costs of the extraction process outweigh the benefits, leading to a 37.6 % increase in greenhouse gas emissions and a 4.6 % rise in water usage compared to the first scenario. To address this, an improvement scenario is proposed, featuring a more efficient use of solvents during extraction, which significantly reduces both emissions and water use. This study underscores that circular economy strategies in agro-food systems do not always translate into environmental benefits accross all resources. A detailed analysis of various carbon and water indicators has provided valuable insights to enhance the environmental performance of such strategies, reinforcing the importance of life-cycle assessments in shaping more effective agro-food policies.

Beriain Apesteguía, María José

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