{"title":"Value-added Applications of Fruit Peel Biowaste: A Review of Potential Uses in the Food Industry","authors":"Vonnie Merillyn Joseph, Kobun Rovina, Felicia Wen Xia Ling, Sarifah Supri, Koh Wee Yin","doi":"10.1007/s11483-024-09845-7","DOIUrl":null,"url":null,"abstract":"<div><p>This review incorporates the appraisal of fruit peels, commonly dumped agro-waste, as a potential for developing value-added products and environmental issues. In Malaysia, the food industry uses fruits to produce various items ranging from fruit juices, concentrates, and jams to dried fruits that generate considerable organic waste. This inefficiency results in 25–30% of the total product content being discarded, primarily comprising peel wastes from fruits such as oranges, bananas, pomegranates, and lemons. These peels are especially rich in bioactive elements, including pigments, polyphenols, enzymes, vitamins and antioxidants. The review examines the technical interventions planned to produce compounds of high value using these compounds. By utilising different extraction methodologies, the peels' bioactive substances can be extracted. These methods require optimisation to get a maximum yield and a high purity of compounds. Extracted compounds are then utilised in the production of numerous products. The article highlights the potential of these compounds as an ingredient for creating food coatings, probiotics, natural antioxidants, natural dyes, and biosorbents. By changing this waste into cost-effective products, we can progress tremendously toward sustainable use and valorisation of biowaste. This review paper reviews the various fruit peels and their prospective uses, offering a new angle on waste management and resource utilisation in the food industry.</p><h3>Graphical Abstract</h3>\n<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"807 - 832"},"PeriodicalIF":2.8000,"publicationDate":"2024-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09845-7.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-024-09845-7","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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Abstract
This review incorporates the appraisal of fruit peels, commonly dumped agro-waste, as a potential for developing value-added products and environmental issues. In Malaysia, the food industry uses fruits to produce various items ranging from fruit juices, concentrates, and jams to dried fruits that generate considerable organic waste. This inefficiency results in 25–30% of the total product content being discarded, primarily comprising peel wastes from fruits such as oranges, bananas, pomegranates, and lemons. These peels are especially rich in bioactive elements, including pigments, polyphenols, enzymes, vitamins and antioxidants. The review examines the technical interventions planned to produce compounds of high value using these compounds. By utilising different extraction methodologies, the peels' bioactive substances can be extracted. These methods require optimisation to get a maximum yield and a high purity of compounds. Extracted compounds are then utilised in the production of numerous products. The article highlights the potential of these compounds as an ingredient for creating food coatings, probiotics, natural antioxidants, natural dyes, and biosorbents. By changing this waste into cost-effective products, we can progress tremendously toward sustainable use and valorisation of biowaste. This review paper reviews the various fruit peels and their prospective uses, offering a new angle on waste management and resource utilisation in the food industry.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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