Powders from Fruit Waste

Murakonda, Sahithi; Dwivedi, Madhuresh

doi:10.1007/978-3-030-48908-3_8

Cited by 7 publications

(6 citation statements)

References 80 publications

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“…As well as vegetables, fruit waste contains several bioactive compounds. Frequently, to reduce the deterioration, increase the shelf-life and handling, the fruit waste is turned into powder by removing the moisture (Murakonda and Dwivedi, 2021), and used as a functional ingredient for pasta fortification. For this purpose, the by-product obtained from…”

Section: Sykutmentioning

confidence: 99%

“…In addition to vegetables, fruit waste contains several bioactive compounds. Frequently, to reduce the deterioration and increase the shelf‐life and handling, the fruit waste is turned into powder by removing the moisture (Murakonda & Dwivedi, 2021) and used as a functional ingredient for pasta fortification. For this purpose, the by‐product obtained from orange juice production, being an interesting source of antioxidant compounds and carotenoids (Romero‐Lopez et al ., 2011) is also used as a functional ingredient.…”

Section: Nutritional Aspect Of By‐product Fortified Pastamentioning

confidence: 99%

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Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review

Bianchi

Tolve

Rainero

et al. 2021

Int J of Food Sci Tech

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Section: Sykutmentioning

confidence: 99%

Section: Nutritional Aspect Of By‐product Fortified Pastamentioning

confidence: 99%

Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review

Bianchi

Tolve

Rainero

et al. 2021

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…After collecting samples of the well water to determine its turbidity level prior to treatment and samples of the well water that will be treated, small pieces of banana peels are used to prepare the organic waste, which is then dried for two hours at 250 o C in an oven before being formed into ten mesh size (Murakonda & Dwivedi, 2021). The prepared dug well water sample is mixed with horn banana peel powder in doses of 6g, 7g, and 8g.…”

Section: Executionmentioning

confidence: 99%

Horn banana peel powder biocoagulants in lowering the turbidity of water

Priyadi,

A’yun,

Navianti

et al. 2024

Journal of Multidisciplinary Academic and Practice Studies

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Purpose: In response to contemporary global issues like pollution, global warming, and the loss of natural resources, the circular bioeconomy has been proposed. Using organic waste as a bioagulant facilitates the shift to a circular and sustainable bioeconomy. For homes that use well water that has been excavated, the concentration of chemical coagulants must be taken into consideration. The purpose of this study is to use banana peel powder as a biocoagulant to lower the turbidity level of water from a dug well. Research methodology: The Paired Sample T-Test and the ANOVA test with Welsh correction were used to examine the average change in turbidity 0.000 <0.05 was the ? value obtained. Results: The Post Hoc Games-Howell test findings revealed a noteworthy distinction between the treatment groups. This study concludes that the biocoagulant made of powdered banana horn can lower turbidity to a level that satisfies health standards.

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“…In general, the non-edible portion of fruits and vegetables, such as peels, pods, seeds, and skins, are discarded during processing, and it accounts for about 10-60% of the total weight of the fresh produce [57]. Peels are the primary by-product representing almost 30% of the total weight [17], and can be very high in some fruits (e.g., banana 30-40%, papaya 10-20%, pineapple 29-40%, mango 25-40%, orange 30-50%) [58][59][60].…”

Section: Fruit Production and Waste Generationmentioning

confidence: 99%

Single Cell Protein Production Using Different Fruit Waste: A Review

et al. 2022

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The single cell protein (SCP) technique has become a popular technology in recent days, which addresses two major issues: increasing world protein deficiency with increasing world population and the generation of substantial industrial wastes with an increased production rate. Global fruit production has increased over the decades. The non-edible parts of fruits are discarded as wastes into the environment, which may result in severe environmental issues. These fruit wastes are rich in fermentable sugars and other essential nutrients, which can be effectively utilized by microorganisms as an energy source to produce microbial protein. Taking this into consideration, this review explores the use of fruit wastes as a substrate for SCP production. Many studies reported that the wastes from various fruits such as orange, sweet orange, mango, banana, pomegranate, pineapple, grapes, watermelon, papaya, and many others are potential substrates for SCP production. These SCPs can be used as a protein supplement in human foods or animal feeds. This paper discusses various aspects in regard to the potential of fruit wastes as a substrate for SCP production.

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Powders from Fruit Waste

Cited by 7 publications

References 80 publications

Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review

Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review

Horn banana peel powder biocoagulants in lowering the turbidity of water

Single Cell Protein Production Using Different Fruit Waste: A Review

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