Review article: Current research trends in fruit and vegetables wastes and by-products management-Scope and opportunities in the Estonian context

Malenica, Dunja; Bhat, Rajeev

doi:10.15159/ar.20.086

Cited by 3 publications

(3 citation statements)

References 168 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The processing condition of fruits and vegetables creates wastes that constitute around 25%-30% of whole fruits (Sagar et al, 2018). These wastes need to be converted into useful products; hence, there is a need to look at the asset of recycling and production of useful ingredients (Khamsucharit et al, 2018).The wastes are composed majorly of seed, skin, peel, and pomace containing more sources of bioactive compounds, fibers, and others, which are advantageous for human well-being (Malenica & Bhat, 2020).…”

mentioning

confidence: 99%

“…

Recently, fruits and vegetables are increased significantly due to the growing population and changing of eating propensities; more individuals shifting to vegetarian-based diets (Malenica & Bhat, 2020;Kumar et al, 2020). The processing condition of fruits and vegetables creates wastes that constitute around 25%-30% of whole fruits (Sagar et al, 2018).

…”

mentioning

confidence: 99%

“…The wastes are composed majorly of seed, skin, peel, and pomace containing more sources of bioactive compounds, fibers, and others, which are advantageous for human well-being (Malenica & Bhat, 2020).…”

mentioning

confidence: 99%

See 2 more Smart Citations

Optimization and characterization of pectin extracted from banana and papaya mixed peels using response surface methodology

Mada

Duraisamy

Guesh

2022

Food Science & Nutrition

View full text Add to dashboard Cite

A massive amount of fruit peels generated from fruit processing industries and household kitchens has resulted in nutritional loss and environmental problems. Pectin is a polysaccharide that is isolated from fruit peels and has been attributed to various applications. By proper waste management practices and the use of efficient methods for retrieval of pectin from fruit, peels would benefit from resource management. This study has aimed at the extraction of pectin from locally available fruit peels. Pectin extraction from banana–papaya peel was done by microwave‐assisted extraction. The influence of temperature, time, and pH on extraction yield and anhydrouronic acid content was analyzed using software Design Expert 11. The optimum operating conditions such as temperature, time, and pH to achieve maximum yield (23.74%) and anhydrouronic acid (69.97%) were determined as 73°C, pH 2, and 35 min, respectively. Physicochemical assets of the extracted pectin, such as moisture, ash, protein, methoxyl content, degree of esterification, equivalent weight, and acetyl value, were determined as 7.2 ± 0.27%, 6.20 ± 1.26%, 3.92 ± 0.05% 8.37 ± 0.42%, 67.91 ± 0.33%, 783.69 ± 0.46 g/mol, and 0.48 ± 0.11%, respectively, and some functional properties like water absorption capacity, oil absorption capacity, swelling capacity, and emulsifying activity and emulsion stability are found as 8.23%, 18.44%, 22.73%, 45.16%, and 29.33%, respectively.

show abstract

mentioning

confidence: 99%

“…

…”

mentioning

confidence: 99%