Abstract
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.
Highlights
In the European Union, approximately 89 million tons of food waste is generated, and this value is expected to increase by 40-fold in coming years
Sponge gourd peel bed soaked with urea (0.3 g/L), (NH4 )2 SO4 (1.4 g/L), KH2 PO4 (2.0 g/L), MgSO4 7H2 O (0.3 g/L), peptone (1 g/L), tween 80 (0.2 g/L), FeSO4
Development of the sustainable solution for managing fruit and vegetable waste has become extremely important in present scenario
Summary
In the European Union, approximately 89 million tons of food waste is generated, and this value is expected to increase by 40-fold in coming years. Essential oils (EOs) and their main components have received substantial attention due to the This application can increase its functionality by extending the shelf life, preventing the microbial spoilage and acting as a carrier matrix for antimicrobial agents [18,19]. Because of the many phenolic substances with excellent antioxidant capacity, fruits and vegetable peel are considered as suitable materials for inclusion into films and coatings. The films enriched with pomegranate peel showed higher total phenolic content; antioxidant activity, antibacterial capacity compared to the control mung bean protein film. These films found their use in food industry to develop bio-functional edible films intended for packaging of food products [28]. Fish gelatin/polyethylene bilayer films solubility was lowered by enriching with different fruit peels [34]
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