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Valorization of fruit and vegetable processing by-products/wastes
Gulay Ozkan1, Deniz Günal-Köroğlu1, Esra Capanoglu1
1Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey.
Advances in Food and Nutrition Research
|October 28, 2023
Summary
Fruit and vegetable processing generates valuable by-products rich in functional compounds. Emerging extraction techniques efficiently recover these compounds for diverse applications, promoting waste valorization.
Area of Science:
- Agricultural Science
- Food Science
- Biotechnology
Background:
- Fruit and vegetable processing generates substantial by-products and waste streams.
- These by-products contain valuable functional compounds with potential applications.
- Key examples include pomaces (apple, grape, citrus, tomato), potato peel, and olive mill wastewater.
Purpose of the Study:
- To detail the production of fruit and vegetable processing by-products and wastes.
- To evaluate the valorization of functional compounds recovered from these by-products.
- To emphasize by-product types, extracted compounds, extraction conditions, and application areas.
Main Methods:
- Emerging extraction techniques such as ultrasound-assisted, microwave-assisted, pressurized liquid, supercritical fluid, and enzyme-assisted extraction.
- Fermentation as a method for compound recovery and valorization.
- Conventional extraction techniques are also considered.
Main Results:
- Identification of key fruit and vegetable by-products and their composition.
- Successful recovery of functional compounds like phenolics, carotenoids, and oils.
- Demonstration of diverse valorization pathways including active packaging, functional ingredients, biofertilizers, and biogas.
Conclusions:
- Fruit and vegetable processing by-products represent a significant resource for valuable compounds.
- Advanced extraction technologies offer efficient recovery methods.
- Valorization of these by-products contributes to a circular economy and sustainable practices.
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