Antioxidant and cytoprotective activities of extracts prepared from fruit and vegetable wastes and by-products

2015 ◽  
Vol 167 ◽  
pp. 358-362 ◽  
Author(s):  
Faisal Kabir ◽  
Wei Wei Tow ◽  
Yasunori Hamauzu ◽  
Shigeru Katayama ◽  
Sachi Tanaka ◽  
...  
Keyword(s):  
Fruit And Vegetable ◽  
Vegetable Wastes ◽  
By Products

scholarly journals Valorization and Application of Fruit and Vegetable Wastes and By-Products for Food Packaging Materials

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 4031
Author(s):  
Banu Bayram ◽  
Gulay Ozkan ◽  
Tina Kostka ◽  
Esra Capanoglu ◽  
Tuba Esatbeyoglu
Keyword(s):  
Food Waste ◽  
Food Packaging ◽  
Edible Films ◽  
Communication Tool ◽  
Fruit And Vegetable ◽  
Suitable Alternative ◽  
Food Protection ◽  
Vegetable Wastes ◽  
Degradable Plastics ◽  
By Products

The important roles of food packaging are food protection and preservation during processing, transportation, and storage. Food can be altered biologically, chemically, and physically if the packaging is unsuitable or mechanically damaged. Furthermore, packaging is an important marketing and communication tool to consumers. Due to the worldwide problem of environmental pollution by microplastics and the large amounts of unused food wastes and by-products from the food industry, it is important to find more environmentally friendly alternatives. Edible and functional food packaging may be a suitable alternative to reduce food waste and avoid the use of non-degradable plastics. In the present review, the production and assessment of edible food packaging from food waste as well as fruit and vegetable by-products and their applications are demonstrated. Innovative food packaging made of biopolymers and biocomposites, as well as active packaging, intelligent packaging, edible films, and coatings are covered.

scholarly journals Progress in the Valorization of Fruit and Vegetable Wastes: Active Packaging, Biocomposites, By-Products, and Innovative Technologies Used for Bioactive Compound Extraction

Polymers ◽  
2021 ◽  
Vol 13 (20) ◽  
pp. 3503
Author(s):  
Mohd Salahuddin Mohd Basri ◽  
Nor Nadiah Abdul Karim Shah ◽  
Alifdalino Sulaiman ◽  
Intan Syafinaz Mohamed Amin Tawakkal ◽  
Mohd Zuhair Mohd Nor ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Food Packaging ◽  
Animal Feed ◽  
Bioactive Compound ◽  
Active Packaging ◽  
Fruit And Vegetable ◽  
Production Chain ◽  
Innovative Technologies ◽  
Vegetable Wastes ◽  
By Products

According to the Food Wastage Footprint and Climate Change Report, about 15% of all fruits and 25% of all vegetables are wasted at the base of the food production chain. The significant losses and wastes in the fresh and processing industries is becoming a serious environmental issue, mainly due to the microbial degradation impacts. There has been a recent surge in research and innovation related to food, packaging, and pharmaceutical applications to address these problems. The underutilized wastes (seed, skin, rind, and pomace) potentially present good sources of valuable bioactive compounds, including functional nutrients, amylopectin, phytochemicals, vitamins, enzymes, dietary fibers, and oils. Fruit and vegetable wastes (FVW) are rich in nutrients and extra nutritional compounds that contribute to the development of animal feed, bioactive ingredients, and ethanol production. In the development of active packaging films, pectin and other biopolymers are commonly used. In addition, the most recent research studies dealing with FVW have enhanced the physical, mechanical, antioxidant, and antimicrobial properties of packaging and biocomposite systems. Innovative technologies that can be used for sensitive bioactive compound extraction and fortification will be crucial in valorizing FVW completely; thus, this article aims to report the progress made in terms of the valorization of FVW and to emphasize the applications of FVW in active packaging and biocomposites, their by-products, and the innovative technologies (both thermal and non-thermal) that can be used for bioactive compounds extraction.

scholarly journals Comparison of Conventional and Novel Pre-treatment Methods for Bioethanol Production from Fruit and Vegetable Wastes

2020 ◽  
Vol 33 (4) ◽  
pp. 471-483
Author(s):  
Tugba Keskin
Keyword(s):  
Saccharomyces Cerevisiae ◽  
The Other ◽  
Yeast Fermentation ◽  
Bioethanol Production ◽  
Fruit And Vegetable ◽  
Bacterial Fermentation ◽  
Waste Gas ◽  
Clostridium Ljungdahlii ◽  
Vegetable Wastes ◽  
Pre Treatment

In this study, novel and conventional techniques for the production of bioethanol from fruit and vegetable wastes (FVWs) by yeast and bacterial fermentation were investigated experimentally. Different pretreatment techniques (acid, heat, acid/heat, and microwave) for yeast fermentation were compared. Maximum ethanol concentrations of 11.7 and 11.8 g L–1 were observed from acid/heat and microwave pretreatment, respectively, by using Saccharomyces cerevisiae. On the other hand, biochar production from FVWs and syngas fermentation from the waste gas of this process were integrated. From waste gas with 12 % CO content, 5.5 g L–1 and 2.5 g L–1 ethanol production was observed by using anaerobic mixed culture and Clostridium ljungdahlii, respectively. The overall results emphasize the potential of bioethanol production from FVWs by economically feasible and environmentally friendly methods.

Fermentation of fruit and vegetable wastes for biobased products

2020 ◽  
pp. 255-273
Author(s):  
Khai Lun Ong ◽  
Patrick Fickers ◽  
Kin Wai Pang ◽  
Patria Raffel Dharma ◽  
Hung Sum Luk ◽  
...  
Keyword(s):  
Biobased Products ◽  
Fruit And Vegetable ◽  
Vegetable Wastes

scholarly journals Fruit and Vegetable By-Products to Fortify Spreadable Cheese

Antioxidants ◽  
2018 ◽  
Vol 7 (5) ◽  
pp. 61 ◽  
Author(s):  
Annalisa Lucera ◽  
Cristina Costa ◽  
Valeria Marinelli ◽  
Maria Saccotelli ◽  
Matteo Del Nobile ◽  
...  
Keyword(s):  
Fruit And Vegetable ◽  
By Products

Comparision of Treatment Performance for Fruit and Vegetable Waste (FVW) by Single-Phase and Two-Phase Anaerobic Digestion

2014 ◽  
Vol 535 ◽  
pp. 572-576 ◽  
Author(s):  
Hui Mu ◽  
Yu Xiao Zhao ◽  
Dong Liang Hua ◽  
Xiao Dong Zhang ◽  
Yan Li ◽  
...  
Keyword(s):  
Anaerobic Digestion ◽  
Single Phase ◽  
Treatment Process ◽  
Fruit And Vegetable ◽  
Process Technology ◽  
Two Phase ◽  
Advantages And Disadvantages ◽  
New Ideas ◽  
Vegetable Wastes ◽  
Processing Techniques

The characteristics and the utilization situation of fruit and vegetable wastes (FVW) were analyzed, and a detailed research conducted on FVW treatment process techniques of single-phase and two-phase anaerobic digestion were summarized. Then the advantages and disadvantages between these two processing techniques are reviewed, respectively. Furthermore, future trends in research and development of FVW treatment process technology have also been briefly discussed, which would provide some new ideas for processing FVW.

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