Fruit and Vegetable Peels: Utilization of High Value Horticultural Waste in Novel Industrial Applications

Fruits and vegetables are the highly used food products amongst the horticultural crops. These items are consumed uncooked, nominally cooked or fully cooked, according to their nature and cooking process. With the change in diet habits and rising population, the production, as well as the processing of horticultural crops, has exponentially improved to meet its increasing demand. A large amount of peel waste is generated from fruit and vegetable-based industries and household kitchen and has led to a big nutritional and economic loss and environmental problems. Processing of fruits and vegetables alone generates a significant waste, which amounts to 25–30% of the total product. Most common wastes include pomace, peels, rind and seeds, which are highly rich in valuable bioactive compounds such as carotenoids, enzymes, polyphenols, oils, vitamins and many other compounds. These bioactive compounds show their application in various industries such as food to develop edible films, food industries for probiotics and other industries for valuable products. The utilization of these low-cost waste horticultural wastes for producing the value-added product is a novel step in its sustainable utilization. The present review intends to summarize the different types of waste originating from fruits as well as vegetables peels and highlight their potential in developing edible films, probiotics, nanoparticles, carbon dots, microbial media, biochar and biosorbents.

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Valorization of Tomato Waste as a Source of Carotenoids

Molecules ◽

10.3390/molecules26165062 ◽

2021 ◽

Vol 26 (16) ◽

pp. 5062

Author(s):

Sonia Trombino ◽

Roberta Cassano ◽

Debora Procopio ◽

Maria Luisa Di Gioia ◽

Eugenio Barone

Keyword(s):

Bioactive Compounds ◽

Fruits And Vegetables ◽

Low Cost ◽

Scientific Evidence ◽

Value Added ◽

Extraction Methods ◽

Industrial Applications ◽

Point Of View ◽

Antioxidant Compounds ◽

Tomato Waste

Fast-accumulating scientific evidence from many studies has revealed that fruits and vegetables are the main source of bioactive compounds; in most cases, wastes and byproducts generated by the food processing industry present similar or a higher content of antioxidant compounds. In recent years, the ever-growing amount of agricultural and food wastes has raised serious concerns from an environmental point of view. Therefore, there is an increasing interest in finding new ways for their processing toward safely upgrading these wastes for recovering high-value-added products with a sustainable approach. Among food waste, the abundance of bioactive compounds in byproducts derived from tomato suggests possibility of utilizing them as a low-cost source of antioxidants as functional ingredients. This contribution gives an overview of latest studies on the extraction methods of carotenoids from tomato waste, along with an evaluation of their antioxidant activity, as well as their industrial applications.

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ADVANCES IN PRESERVATION OF FRUITS AND VEGETABLES WITH BIOACTIVE COATINGS

Boletim do Centro de Pesquisa de Processamento de Alimentos ◽

10.5380/cep.v33i2.47168 ◽

2015 ◽

Vol 33 (2) ◽

Cited By ~ 1

Author(s):

ROMEO ROJAS ◽

ANTONIO A. VICENTE ◽

CRISTÓBAL N. AGUILAR

Keyword(s):

Human Health ◽

Bioactive Compounds ◽

Fruits And Vegetables ◽

Edible Films ◽

High Quality ◽

Bioactive Coatings ◽

Food Engineering ◽

Science Technology ◽

Challenges And Opportunities ◽

Continue Research

Bioactive compounds are a large group of compounds (antimicrobials, antioxidants, nutrients, etc.), but its use in edible films and coatings for application on fruits and vegetables has been very important because nowadays the consumers demand fruits and vegetables that are fresh, healthy, high quality and easy to prepare. A number of investigations have shown that the use of additives in edible films and coatings improve its functionability and provide compounds for human health. However, it is necessary to continue research that can generate specific or tailor-made edible films and coatings for each product with the best characteristics for preservation. In this review we present and analyze the concepts, progress and perspectives in the design and application of edible films and coatings for fruits and vegetables in order to define the challenges and opportunities that this topic of study in the field of science, technology and food engineering.

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Production of Bacterial Cellulose by Acetobacter tropicalis Isolated from Decaying Apple Waste

Asian Journal of Chemistry ◽

10.14233/ajchem.2022.23598 ◽

2022 ◽

Vol 34 (2) ◽

pp. 453-458

Author(s):

Lakhvinder Kaur ◽

Shachi Shah

Keyword(s):

Bacterial Cellulose ◽

Organic Waste ◽

Fruits And Vegetables ◽

Low Cost ◽

Value Added ◽

Bacterial Isolates ◽

Research Areas ◽

Wide Range ◽

Potential Alternative ◽

Value Added Products

Fruits and vegetables have the highest wastage rates of 45% of any food. One of the recent research areas is food waste valorization as a potential alternative to the disposal of a wide range of organic waste using microorganisms as one of the strategies known as microbial valorization. Bacterial cellulose is best known microbial valorization product because of its low cost, environmentally friendly nature, renewability, nanoscale dimensions, biocompatibility and extremely high hydrophilicity. Therefore, present study focuses on the isolation, characterization and identification of cellulose producing bacteria from decaying apple waste. Cellulose producers were isolated from decaying apple waste. The bacterial isolates obtained were identified through the morphological biochemical, physiological and molecular identification. The bacterial isolates exhibited potential remediation options to biovalorize decaying fruit waste by producing value added products as well as in safe disposal of waste.

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FRUIT FLIES (DIPTERA: TEPHRITIDAE) DIVERSITY IN HORTICULTURAL FARM OF MERAWANG SUB-DISTRICT, BANGKA DISTRICT, BANGKA BELITUNG ISLANDS

JURNAL HAMA DAN PENYAKIT TUMBUHAN TROPIKA ◽

10.23960/j.hptt.12061-70 ◽

2020 ◽

Vol 20 (1) ◽

pp. 61-70

Author(s):

Rahayu Supratiwi ◽

Rion Apriyadi ◽

Euis Asriani

Keyword(s):

Fruits And Vegetables ◽

Fruit Flies ◽

Bactrocera Dorsalis ◽

Survey Method ◽

Fruit And Vegetable ◽

Horticultural Crops ◽

The World ◽

Descriptive Method ◽

Vegetable Cultivation

Fruit flies (Diptera: Tephritidae) are main pests in fruit and vegetable cultivation. There are 4000 species offruit flies in the world and 35% of them are important pests, including commercial fruits that have high economic value.Merawang District is one of the centers of horticultural production, especially fruits and vegetables. One of the threats to theproduction of horticultural commodities is the attack of fruit flies. The purpose of this study was to determine the diversity,distribution, and types of fruit flies in horticultural crops in Merawang Sub-District, Bangka District. The research wasconducted in descriptive method, in this case, the survey method was also used. The sampling was done in purposivesampling method. In total, 1248 specimen of fruit flies were collected by using different attractant traps and identified. Themethyl eugenol (ME) and cue lure (CUE) attractants trapped 1076 and 172 specimens, respectively. The diversity of fruit fliesin Merawang Sub-District was relatively low, in total 9 species fruit flies were observed and identified as Bactrocera dorsalis(Hendel), B. umbrosa (Fabricius), B. carambolae (Drew & Hancock), B. occipitalis (Bezzi), Zeugodacus cucurbitae (Coquillett),B. albistrigata (de Meijer), Z. caudata (Fabricius), B. limbifera (Bezzi), and Dacus nanggalae (Drew & Hancock). The speciesdominant observed at the study site were B. dorsalis (Hendel), B. carambolae (Drew & Hancock), and B. occipitalis (Bezzi).Air Anyir Village was the highest number of fruit flies species.

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Potential Usage of Edible Mushrooms and Their Residues to Retrieve Valuable Supplies for Industrial Applications

Journal of Fungi ◽

10.3390/jof7060427 ◽

2021 ◽

Vol 7 (6) ◽

pp. 427

Author(s):

Harsh Kumar ◽

Kanchan Bhardwaj ◽

Ruchi Sharma ◽

Eugenie Nepovimova ◽

Natália Cruz-Martins ◽

...

Keyword(s):

Agricultural Waste ◽

Value Added ◽

Edible Mushroom ◽

Edible Films ◽

Industrial Applications ◽

Edible Mushrooms ◽

Raw Material ◽

Medicinal Properties ◽

Disposal Problem ◽

Value Added Products

Currently, the food and agricultural sectors are concerned about environmental problems caused by raw material waste, and they are looking for strategies to reduce the growing amount of waste disposal. Now, approaches are being explored that could increment and provide value-added products from agricultural waste to contribute to the circular economy and environmental protection. Edible mushrooms have been globally appreciated for their medicinal properties and nutritional value, but during the mushroom production process nearly one-fifth of the mushroom gets wasted. Therefore, improper disposal of mushrooms and untreated residues can cause fungal disease. The residues of edible mushrooms, being rich in sterols, vitamin D2, amino acids, and polysaccharides, among others, makes it underutilized waste. Most of the published literature has primarily focused on the isolation of bioactive components of these edible mushrooms; however, utilization of waste or edible mushrooms themselves, for the production of value-added products, has remained an overlooked area. Waste of edible mushrooms also represents a disposal problem, but they are a rich source of important compounds, owing to their nutritional and functional properties. Researchers have started exploiting edible mushroom by-products/waste for value-added goods with applications in diverse fields. Bioactive compounds obtained from edible mushrooms are being used in media production and skincare formulations. Furthermore, diverse applications from edible mushrooms are also being explored, including the synthesis of biosorbent, biochar, edible films/coating, probiotics, nanoparticles and cosmetic products. The primary intent of this review is to summarize the information related to edible mushrooms and their valorization in developing value-added products with industrial applications.

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Relation of Fruits and Vegetables with Major Cardiometabolic Risk Factors, Markers of Oxidation, and Inflammation

Nutrients ◽

10.3390/nu11102381 ◽

2019 ◽

Vol 11 (10) ◽

pp. 2381 ◽

Cited By ~ 10

Author(s):

Lapuente ◽

Estruch ◽

Shahbaz ◽

Casas

Keyword(s):

Bioactive Compounds ◽

Large Scale ◽

Fruits And Vegetables ◽

Vegetable Intake ◽

Vegetable Consumption ◽

Fruit And Vegetable Consumption ◽

Noncommunicable Diseases ◽

Protective Effects ◽

Fruit And Vegetable ◽

Almost All

Noncommunicable diseases (NCDs) are considered to be the leading cause of death worldwide. Inadequate fruit and vegetable intake have been recognized as a risk factor for almost all NCDs (type 2 diabetes mellitus, cancer, and cardiovascular and neurodegenerative diseases). The main aim of this review is to examine the possible protective effect that fruit and vegetable consumption or their bioactive compounds may have on the development of NCDs such as atherosclerosis. The accumulated evidence on the protective effects of adequate consumption of fruits and vegetables in some cases, or the lack of evidence in others, are summarized in the present review. The main conclusion of this review is that well-designed, large-scale, long-term studies are needed to truly understand the role fruit and vegetable consumption or their bioactive compounds have in atherosclerosis.

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Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues

Antioxidants ◽

10.3390/antiox10111827 ◽

2021 ◽

Vol 10 (11) ◽

pp. 1827

Author(s):

Maria G. Leichtweis ◽

M. Beatriz P. P. Oliveira ◽

Isabel C. F. R. Ferreira ◽

Carla Pereira ◽

Lillian Barros

Keyword(s):

Human Health ◽

Bioactive Compounds ◽

Food Industry ◽

Fruits And Vegetables ◽

Value Added ◽

Extraction Techniques ◽

Industrial Processing ◽

Increasing Demand ◽

Sustainable Recovery ◽

Excellent Source

With the increasing demand for convenient and ready-to-eat foods, the use of antioxidants and preservative additives in foodstuff formulation is essential. In addition to their technological functions in food, bio-based additives confer beneficial properties for human health for having antioxidant capacity and acting as antimicrobial, antitumor, and anti-inflammatory agents, among others. The replacement of preservatives and other additives from synthetic origin, usually related to adverse effects on human health, faces some challenges such as availability and cost. An opportunity to obtain these compounds lies in the food industry itself, as a great variety of food waste has been identified as an excellent source of high value-added compounds. Large amounts of seeds, fibrous strands, peel, bagasse, among other parts of fruits and vegetables are lost or wasted during industrial processing, despite being rich sources of bioactive compounds. From a circular economy perspective, this work reviewed the main advances on the recovery of value-added compounds from food industry bioresidues for food application. Bioactive compounds, mainly phenolic compounds, have been largely obtained, mostly from seeds and peels, and have been successfully incorporated into foods. Additionally, alternative and eco-friendly extraction techniques, as ultrasound and microwave, have showed advantages in extracting antioxidant and preservatives compounds.

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Bioactive Compounds from Agricultural Residues, Their Obtaining Techniques, and the Antimicrobial Effect as Postharvest Additives

International Journal of Food Science ◽

10.1155/2021/9936722 ◽

2021 ◽

Vol 2021 ◽

pp. 1-13

Author(s):

Rafael Gomes-Araújo ◽

Dolores Gabriela Martínez-Vázquez ◽

Ana Verónica Charles-Rodríguez ◽

Sarahi Rangel-Ortega ◽

Armando Robledo-Olivo

Keyword(s):

Shelf Life ◽

Bioactive Compounds ◽

Fruits And Vegetables ◽

Antimicrobial Effect ◽

Edible Films ◽

Plant Residues ◽

Nutritional Content ◽

Point Of Sale ◽

Microbial Inhibition ◽

Vegetable Products

Agricultural vegetable products always seek to meet the growing demands of the population; however, today, there are great losses in supply chains and in the sales stage. Looking for a longer shelf life of fruits and vegetables, postharvest technologies have been developed that allow an adequate transfer from the field to the point of sale and a longer shelf life. One of the most attractive methods to improve quality and nutritional content and extend shelf life of fruits and vegetables is the incorporation of bioactive compounds with postharvest technologies. These compounds are substances that can prevent food spoilage and the proliferation of harmful microorganisms and, in some cases, act as a dietary supplement or provide health benefits. This review presents an updated overview of the knowledge about bioactive compounds derived from plant residues, the techniques most used for obtaining them, their incorporation in edible films and coatings, and the methods of microbial inhibition.

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Low-Cost Cellulase-Hemicellulase Mixture Secreted by Trichoderma harzianum EM0925 with Complete Saccharification Efficacy of Lignocellulose

International Journal of Molecular Sciences ◽

10.3390/ijms21020371 ◽

2020 ◽

Vol 21 (2) ◽

pp. 371 ◽

Cited By ~ 7

Author(s):

Yu Zhang ◽

Jinshui Yang ◽

Lijin Luo ◽

Entao Wang ◽

Ruonan Wang ◽

...

Keyword(s):

Lignocellulosic Biomass ◽

Trichoderma Harzianum ◽

Low Cost ◽

Value Added ◽

Industrial Applications ◽

Fermentable Sugars ◽

Enzyme Preparations ◽

Ultrafine Grinding ◽

Saccharification Efficiency ◽

Important Intermediate

Fermentable sugars are important intermediate products in the conversion of lignocellulosic biomass to biofuels and other value-added bio-products. The main bottlenecks limiting the production of fermentable sugars from lignocellulosic biomass are the high cost and the low saccharification efficiency of degradation enzymes. Herein, we report the secretome of Trichoderma harzianum EM0925 under induction of lignocellulose. Numerously and quantitatively balanced cellulases and hemicellulases, especially high levels of glycosidases, could be secreted by T. harzianum EM0925. Compared with the commercial enzyme preparations, the T. harzianum EM0925 enzyme cocktail presented significantly higher lignocellulolytic enzyme activities and hydrolysis efficiency against lignocellulosic biomass. Moreover, 100% yields of glucose and xylose were obtained simultaneously from ultrafine grinding and alkali pretreated corn stover. These findings demonstrate a natural cellulases and hemicellulases mixture for complete conversion of biomass polysaccharide, suggesting T. harzianum EM0925 enzymes have great potential for industrial applications.

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To what extent could cardiovascular diseases be reduced if Germany applied fiscal policies to increase fruit and vegetable consumption? A quantitative health impact assessment

Public Health Nutrition ◽

10.1017/s1368980020000634 ◽

2020 ◽

pp. 1-7

Author(s):

Johanna-Katharina Schönbach ◽

Stefan K Lhachimi

Keyword(s):

Fruits And Vegetables ◽

Vegetable Intake ◽

Vegetable Consumption ◽

Real Life ◽

Value Added ◽

Fruit And Vegetable Consumption ◽

Fruit And Vegetable Intake ◽

Reference Scenario ◽

Fiscal Policies ◽

Fruit And Vegetable

Abstract Objective: This study aimed to dynamically model and quantify expected health effects of four scenarios: (i) a reference scenario with an unchanged fruit and vegetable intake, (ii) the removal of value-added tax (VAT) on fruits and vegetables, (iii) the implementation of a 20 % subsidy on fruits and vegetables and (iv) a guideline scenario with a population-wide fruit and vegetable intake of five portions per day. Design: Baseline fruit and vegetable intake data was derived from the GEDA 2012 study. We used price elasticities for Germany to calculate the change in fruit and vegetable consumption under the zero VAT and the 20 % subsidy scenario. All scenarios were modelled over a 10-year projection period using DYNAMO-HIA. Setting: Germany. Participants: A projected real-life population. Results: Cumulated over the 10-year projection period, an estimated 4450 incident ischaemic heart disease (IHD) cases, 7010 stroke cases and 13 960 deaths would be prevented under the zero VAT scenario. Under the 20 % subsidy scenario, 17 990 incident IHD cases, 27 390 stroke cases and 54 880 deaths would be averted. Although this corresponds to only a fraction of the incidents that would occur under the reference scenario, the averted cases translate to 2 % (for the zero VAT scenario) and 9 % (for the 20 % subsidy scenario) of IHD, stroke and death cases that would be prevented if the whole population consumed the recommended five portions of fruits and vegetables per day. Conclusions: Fiscal policies on fruits and vegetables provide a non-negligible step towards the removal of the health burden induced by low fruit and vegetable intake.

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