A modular strategy for processing of fruit and vegetable wastes into value-added products

2009 ◽  
pp. 286-353 ◽  
Author(s):  
G. Laufenberg ◽  
N. Schulze
Keyword(s):  
Value Added ◽  
Fruit And Vegetable ◽  
Vegetable Wastes ◽  
Value Added Products

Value‐added Products from Fruit and Vegetable Wastes: A Review

2021 ◽  
pp. 2000376
Author(s):  
Marta Sánchez ◽  
Amanda Laca ◽  
Adriana Laca ◽  
Mario Díaz
Keyword(s):  
Value Added ◽  
Fruit And Vegetable ◽  
Vegetable Wastes ◽  
Value Added Products

scholarly journals Dietary Fiber from Underutilized Plant Resources—A Positive Approach for Valorization of Fruit and Vegetable Wastes

2020 ◽  
Vol 12 (13) ◽  
pp. 5401 ◽  
Author(s):  
Shehzad Hussain ◽  
Ivi Jõudu ◽  
Rajeev Bhat
Keyword(s):  
Dietary Fiber ◽  
Value Added ◽  
Dietary Fibers ◽  
Fruit And Vegetable ◽  
Plant Resources ◽  
Food Ingredient ◽  
Processing Technologies ◽  
Health Promoting ◽  
Vegetable Wastes ◽  
Pharmaceutical Industries

Agri-food industries generate enormous amounts of fruit and vegetable processing wastes, which opens up an important research area aimed towards minimizing and managing them efficiently to support zero wastes and/or circular economy concept. These wastes remain underutilized owing to a lack of appropriate processing technologies vital for their efficient valorization, especially for recovery of health beneficial bioactives like dietary fibers. Dietary fiber finds wide applications in food and pharmaceutical industries and holds high promise as a potential food additive and/or as a functional food ingredient to meet the techno-functional purposes important for developing health-promoting value-added products. Based on this, the present review has been designed to support ‘zero waste’ and ‘waste to wealth’ concepts. In addition, the focus revolves around providing updated information on various sustainability challenges incurred towards valorization of fruit and vegetable wastes for extraction of health promoting dietary fibers.

Valorisation of Fruit & Vegetable wastes: A Review

2021 ◽  
Vol 17 ◽  
Author(s):  
Anila Zahid ◽  
Renu Khedkar
Keyword(s):  
Bioactive Compounds ◽  
Fruits And Vegetables ◽  
Value Added ◽  
Single Cell Protein ◽  
Cell Protein ◽  
Rapid Decomposition ◽  
Processing Level ◽  
Vegetable Wastes ◽  
Organic Minerals ◽  
Value Added Products

: Fruits and vegetables play an important part in the diets of global human population. During processing, the unused residues such as peels, stalks, rinds, stem, leaves etc. come out as waste. Due to the high moisture content of these perishable wastes, they undergo rapid decomposition that leads to foul odour and growth of pathogens. Almost, 30% of the loss occurs at the supply, retail, consumer, post-harvest and processing level. The perishable waste like peels, pomace, seeds etc. act as threat for the environment and degrade pollution-free model. The wastes are rich in protein, carbohydrates, minerals, vitamins and other phytochemicals and bioactive compounds such as pigments, dietary fibre, essential oils etc. Recent researches have shown that there is an increase in the utilization of these wastes for the extraction of value-added products such as bioactive compounds, bio-colorants, organic acids, Single cell protein (SCP), organic minerals, enzymes and others. The present review paper deals with the recent studies conducted on valorisation of the fruit & vegetable waste.

scholarly journals Characterization of fruit and vegetable waste as an alternative ruminant feed in Pachuca, Hidalgo, Mexico

2021 ◽  
Vol 14 (2) ◽  
Author(s):  
Baruch J. Coronel-López ◽  
José J. Espino-García ◽  
J. Jesús G. Peralta-Ortiz ◽  
María Guadalupe Torres-Cardona ◽  
Martín A. Meza-Nieto ◽  
...  
Keyword(s):  
Dry Matter ◽  
Objective Measure ◽  
Value Added ◽  
Orange Peel ◽  
Matter Content ◽  
Dry Matter Content ◽  
Vegetable Waste ◽  
Fruit And Vegetable ◽  
Working Day ◽  
Value Added Products

Objective: Measure and characterize the fruit and vegetable waste generated duringa working day in a commercial juice and fruit cocktail establishment in Pachuca,Hidalgo, Mexico, for four weeks.Design/ methodology/ approach: The total amount of fruit waste generated duringa working day in a commercial juice and smoothie establishment in Pachuca,Hidalgo, Mexico, was collected Monday through Saturday for four weeks inSeptember and October 2019. Waste was weighted and separated daily into thedifferent types of fruit. We then analyzed their dry matter (DM), crude protein (CP),and ash (Ash) content. The experimental design was completely randomized.Results: The amount of fruit and vegetable waste was constant during the fourcollection weeks; the total amount of waste collected was 465 kg; orange peel wasthe most abundant waste (75%). The moisture content ranged from 75 to 94% basedon the type of fruit. The CP concentration ranged from 4.33 to 6.95%, except for thepapaya peel, which had a CP content of 11.55%.Limitations/ implications: An alternative to avoid landfilling this type of organicwaste is to subject it to a silage-making process; this would reduce negative 2environmental impacts, generate value-added products, and reduce the pressure onnatural resources.Findings/ conclusions: The amount of fruit and vegetable waste produced everyweek was constant for four weeks. Although their dry matter content is low, thesewastes, mixed with cereal straw and subjected to a silage-making process, can resultin value-added products, and avoid landfilling.

OPPORTUNITIES FOR STRATEGIC DEVELOPMENT OF BIO-ECONOMY IN THE FOOD AND TOURISM INDUSTRY

2018 ◽  
Vol 28 (5) ◽  
pp. 1681-1684
Author(s):  
Georgi Toskov ◽  
Ana Yaneva ◽  
Stanko Stankov ◽  
Hafize Fidan
Keyword(s):  
National Level ◽  
Value Added ◽  
Tourism Industry ◽  
Small Companies ◽  
Food Sector ◽  
Strategic Development ◽  
Innovation Potential ◽  
Wide Range ◽  
Foreign Brands ◽  
Value Added Products

The European Commission defines the bioeconomy as "the production of renewable biological resources and the conversion of these resources and waste streams into value added products, such as food, feed, bio-based products and bioenergy. Its sectors and industries have strong innovation potential due to their use of a wide range of sciences, enabling and industrial technologies, along with local and implied knowledge." The Bulgarian food industry faces a lot of challenges on the local and national level, which have direct influence on the structure of the production companies. Most of the enterprises from the food sector produce under foreign brands in order to be flexible partners to the large Bulgarian retail chains. The small companies from the food sector are not able to develop as an independent competitive producer on the territory of their local markets. This kind of companies rarely has a working strategy for positioning on new markets. In order to consolidate their already built positions for long period of time, the producers are trying to optimize their operations in a short term. However, the unclear vision of the companies for the business segment does not allow them to fully develop. Tourism in Bulgaria is a significant contributor to the country's economy.

Oxidized indium with transformable dimensions for CO2 electroreduction toward formate aided by oxygen vacancies

2020 ◽  
Vol 4 (7) ◽  
pp. 3726-3731
Author(s):  
Fenghui Ye ◽  
Jinghui Gao ◽  
Yilin Chen ◽  
Yunming Fang
Keyword(s):  
Crucial Role ◽  
Oxygen Vacancies ◽  
Value Added ◽  
Promising Technique ◽  
Co2 Electroreduction ◽  
Value Added Products

Electroreduction of CO2 into value-added products is a promising technique in which the structure of the catalyst plays a crucial role.

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