Potential Utilization of Fruit and Vegetable Wastes for Food through Drying or Extraction Techniques

Salim, Nora Salina Md

doi:10.31031/ntnf.2017.01.000506

Cited by 26 publications

(16 citation statements)

References 25 publications

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“…Investments in R&D of vegetables and fruit value chains, focusing on new and improved processing, storage, and distribution technologies, could lead to a significant reduction of food losses and waste. Moreover, value addition through the development of drying technologies and novel extraction methods transforming fruit and vegetable waste (such as pomace, peels, and seeds) into new dehydrated and nutraceutical by-products could lead to a further reduction of food waste [49].…”

Section: Research and Development Efforts Focusing On Vegetablesmentioning

confidence: 99%

The Role of Vegetable Genetic Resources in Nutrition Security and Vegetable Breeding

Ebert

2020

Plants

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Malnutrition, comprising undernutrition, micronutrient deficiency, and overnutrition, is more widespread than hunger per se and affects most nations around the globe. The diversity and the quality of food produced and consumed are decisive factors when addressing the triple burden of malnutrition. In this context, fruit, vegetables, and nuts are increasingly moving into the focus of the nutrition community. Agricultural policies and investments in agriculture are predominantly focused on staple food production, neglecting the economic and nutritional potential of fruit and vegetables. While global vegetables are well represented in genebanks around the globe, this is much less the case for traditional vegetables. Collecting efforts in hotspots of vegetable diversity in Africa and Asia are required to conserve this germplasm before it is being replaced by modern varieties. Home gardens, community seedbanks, and variety introduction through vegetable seed kits are ways how genebanks can link with the farming community to strengthen the informal seed sector. This in turn may result in more diverse production systems and increased consumption of fruit and vegetables. In the formal seed sector, vegetable breeders need access to a wide diversity of genetic resources, predominantly farmers’ varieties, landraces, and crop wild relatives. Genomics-assisted breeding is increasingly facilitating the introgression of favorable genes and quantitative trait loci (QTLs) with complex inheritance patterns from wild species into cultigens. This will lead to wider use of crop wild relatives in the development of resilient cultivars.

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Section: Research and Development Efforts Focusing On Vegetablesmentioning

confidence: 99%

The Role of Vegetable Genetic Resources in Nutrition Security and Vegetable Breeding

Ebert

2020

Plants

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“…As shown in the few previous examples of processing lines for extracting valuable compounds from FVW, but also in many other cases found in the literature [ 102 ], extraction and drying processes are crucial operations which are always present in the further processing of plant-based food wastes.…”

Section: Fruit and Vegetable Waste (Fvw)mentioning

confidence: 99%

Fate of Residual Pesticides in Fruit and Vegetable Waste (FVW) Processing

Nguyen

Rosello

Bélanger

et al. 2020

Foods

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Plants need to be protected against pests and diseases, so as to assure an adequate production, and therefore to contribute to food security. However, some of the used pesticides are harmful compounds, and thus the right balance between the need to increase food production with the need to ensure the safety of people, food and the environment must be struck. In particular, when dealing with fruit and vegetable wastes, their content in agrochemicals should be monitored, especially in peel and skins, and eventually minimized before or during further processing to separate or concentrate bioactive compounds from it. The general objective of this review is to investigate initial levels of pesticide residues and their potential reduction through further processing for some of the most contaminated fruit and vegetable wastes. Focus will be placed on extraction and drying processes being amid the main processing steps used in the recuperation of bioactive compounds from fruit and vegetable wastes.

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“…Thereby, an adequate supply of food to the fast DOI: 10.1002/star.201900200 growing population represents a worldwide challenge. [4] Therefore, reduction of food waste and its valorization have become a topic of increasing research interest over the past years. Besides that, the awareness of the food waste issue is considered also a political priority worldwide.…”

Section: Introductionmentioning

confidence: 99%

Fruit Wastes as Promising Sources of Starch: Extraction, Properties, and Applications

et al. 2020

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Fruits are widely consumed and play a crucial role in diet. Furthermore, changes in dietary habits and growing world population have promoted the increase in demand of this product, which consequently increase their wastes. Besides, the fruit processing, including juice processing, pulp extraction, jams, and frozen pulp, also generates significant amounts of waste. Wastes include skin, pulp, seed waste, and pomace, which are rich in value‐added compounds like starch. The search for new starch sources has been motivated by three main reasons: growing market demand; industry demand for new starches with different physicochemical, structural, and functional properties than conventional starch sources; and food supply to meet the increase of world population. The principal conventional sources of starch are cereal and tubers. However, fruit wastes can contain significant amounts of starch that can be better explored. Fruit waste starches have unique features and can expand the possible range of starch uses in industry. This review explores fruit wastes, including kiwifruit, pineapple, mango, litchi, tamarind, longan, loquat, annatto, jackfruit, avocado, apple, and banana as new sources of starch, and also discusses their extraction methods, properties, and potential uses.

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Potential Utilization of Fruit and Vegetable Wastes for Food through Drying or Extraction Techniques

Cited by 26 publications

References 25 publications

The Role of Vegetable Genetic Resources in Nutrition Security and Vegetable Breeding

The Role of Vegetable Genetic Resources in Nutrition Security and Vegetable Breeding

Fate of Residual Pesticides in Fruit and Vegetable Waste (FVW) Processing

Fruit Wastes as Promising Sources of Starch: Extraction, Properties, and Applications

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