Vol. 12, Issue 2 (2023)

Author(s):
Arjoo, Rajat, Shreya and Vinay

Abstract:
Increasing worldwide population and consumer awareness of the health benefits of fruit consumption have contributed to an increase in demand for both fresh and processed fruits. The global fruit and vegetable processing industry produces millions of tonnes of garbage annually. As a result of the increase in the production and processing of fruits, the disposal of waste and by-product streams, which are prone to microbial degradation, has become a major concern. Inadequate waste management practises also pose grave environmental risks. In addition, the expense of drying and storing fruit processing wastes is an economic factor that prevents their future usage. Therefore, the majority of fruit debris, such as peels, pomace, seeds, stalks, and leaves, end up in landfills or rivers, causing environmental dangers. A substantial portion of fruit by products can be effectively valorized as animal feed, sources of bioactive compounds/pigments, feedstock for biofuel production, and soil amendment. Bioactive pigments can be used as food additives, antioxidants, colour intensifiers, natural colourants, or substrates for the development of high-value products. Bioactive compounds have great promise as functional additives and nutraceuticals in the food industry, as well as in pharmaceutical and cosmetic applications. These by-products, on the other hand, contain a substantial amount of dietary fibre in addition to bioactive compounds with important biological functions, such as antioxidant and antibacterial properties. Thus, the valorization of fruit processing by-products into compounds with high added value is a promising alternative not only for the management of fruit residues, but also for the manufacture of functional food products with high nutritional content and many potential health advantages.