Anila Zahid and Renu Khedkar*
Fruits and vegetables play an important part in the diets of global human population. During processing, the unused residues such as peels, stalks, rinds, stem, leaves etc. come out as waste. Due to the high moisture content of these perishable wastes, they undergo rapid decomposition that leads to foul odour and growth of pathogens. Almost, 30% of the loss occurs at the supply, retail, consumer, post-harvest and processing level. The perishable waste like peels, pomace, seeds etc. act as threat for the environment and degrade pollution-free model. The wastes are rich in protein, carbohydrates, minerals, vitamins and other phytochemicals and bioactive compounds such as pigments, dietary fibre, essential oils etc. Recent researches have shown that there is an increase in the utilization of these wastes for the extraction of value-added products such as bioactive compounds, bio-colorants, organic acids, Single cell protein (SCP), organic minerals, enzymes and others. The present review paper deals with the recent studies conducted on valorisation of the fruit & vegetable waste.
Fruit and vegetable wastes, valorisation, bioactive compounds, SCP, enzymes, organic minerals
Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida, U.P, Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida, U.P