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WASTE MINIMIZATION AND UTILIZATION IN THE FOOD INDUSTRY: EXTRACTION OF VALUABLE COMPOUNDS FROM FRUIT BY-PRODUCTS

Cristina Damian

Abstract

Food processing wastes are the end products of the food processing industries which cannot be recycled or used for other purposes. They are the non-product flows of raw materials whose economic values are less than the cost of collection and recovery for reuse; thus they are discarded as a waste. These wastes pose increasing disposal and potential severe pollution problems and represent a loss of valuable biomass and nutrients. Avocado, mango and pomegranate processing significantly produces amount of waste (peels and kernels) that can be used for the production of value-added ingredients for various food applications. The entire body of these fruit is rich in bioactive compounds, such as phenolic constituents, carotenoids, vitamins and dietary fiber. The recovery of value-added substances from fruit wastes is an issue with importance pertaining to both the reduction of the waste load released to the environment, and the development of novel, natural food additives with functional properties. The aim of this study is to promote the production and processing of these fruit, taking into account the possibility of the integral exploitation of by-products rich in bioactive compounds.

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DOI resolver: doi.org/10.5593/sgem2019v/6.3/s08.032

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