Vol. 12, Issue 10 (2023)

Author(s):
Soma Chinmai and Dr. Narinder Kaur

Abstract:
Food production rises as a result of globalization and greater industrialization. Nonetheless, poor management and infrastructure have resulted in enormous losses and waste of completed goods, raw resources, and byproducts. Food waste is presently one of the most severe concerns facing the planet. According to FAO figures approximately 40% of the food produced in the globe is still wasted. Food waste happens at all stages of the supply chain, including harvesting, transportation to packing houses or markets, grading, storage, marketing, processing, and residences before or after cooking. According to the 2016 food loss index, 13.8 percent of food is lost globally from harvest to distribution. Because of their perishable nature, fruits and vegetables incur the highest losses. A huge quantity of world's fruit and vegetables are grown is wasted following. Furthermore, harvesting vegetables and fruits regenerates considerable amounts of leftovers such as non-edible components such as peels, cores, and pomace, as well as unripe or damaged vegetables and fruits, which continue to be a source of biologically active substances. Carotenoids are a wide category of pigments whose colours vary from yellow to red. They are typically preserved in the skins of vegetables and fruits that are commonly rejected, such as tomatoes, oranges, grapes, sweet potatoes, and carrots. The trash created in the form of peels and byproducts contains several key active components that are frequently employed in various sectors to develop or make medicinal capsules. These components have antioxidant qualities and can be employed in the food and pharmaceutical sectors. Some of these bioactive chemicals are utilised to treat cancer and other heart problems. Consumers are becoming more interested in food bioactives that benefit people benefiting by and illness disease prevention. This review mainly concentrates on the many methods of extracting beta carotene derived from food wastes, specifically sweet potato peel waste utilising microwave aided extraction followed by encapsulating techniques.