Valorization of food by product from selected tropical fruits pomace

Abstract

In several countries, majority of food by product or food waste is produced by households, while approximately 39% losses occur in the food manufacturing industry where approximately 14% in food service sector and the other remaining 5% in retail and distribution. A large number of food by-products or food waste are increasing recently due to several reasons. This situation will cause serious environmental problems and will cause economic losses if the food by-product is not utilized. The way to solve this problem is to improve the economic value by valorization of food by-products. Unfortunately, after the juice production, the pomace as a by-product is not utilized completely. Tropical fruit production, trade, and consumption will increase since the domestic and also the international market will increase in the future. Several tropical fruits that have been widely used for juice making are passion fruit, citrus, orange, star fruit, etc. During the juice making, the by-product is commonly discarded and not fully utilized, especially in developing countries like in Indonesia. Several by-products of tropical fruits still contain high levels of various health enhancing substances that can be extracted from the by-products, and can be used as a raw material for nutraceutical, nutritional and also for further purposes. The purpose of the research was to study the application of valorization of tropical fruits pomace as a source of bioactive compounds, enzyme recovery and also for functional product development.