Authors:
Zahid, H. F., Ranadheera, C. S., Fang, Z. and Ajlouni*
, S. , Australia
|
Abstract:
Fresh and processed fruits represent a large segment in the nutritional and functional food sector
and are highly popular among the health-conscious consumers. And the food processing
operations are striving to meet that increasing demand for nutritious food products.
Consequently, the fast-growing fruit processing businesses across the world have been
generating great quantities of waste by-products including peels, pomace, husk, pods, stems and
seeds which are usually discarded as waste. Although such fruit waste by-products are rich in
nutrients and some functional ingredients, the inappropriate utilization and disposal is creating
huge environmental problems. Hence, effective utilization of these by-products is essential. At
present small amounts of certain fruit wastes are used as fertilizer or animal feed. However, a
better economical and scientific approach to benefit from such waste by-products is to use them
as sources of functional and nutritional ingredients. Moreover, the notion of resource
optimization from the processing wastes could be a practical step towards achieving sustainable
food production systems. This review focuses on the various scientific aspects and potential
approaches for the utilization of fruit processing waste by-products, with special reference to
fruit peels, in the food and nutraceutical applications |
