TY - CHAP
T1 - Value Added Products from Fruit Waste: A Systematic Review
AU - Laryea, Ebenezer
AU - Omoloso, Oluwaseyi
AU - Sarwar, Dilshad
AU - Uba, Chijioke Dike
AU - Hosseinian Far, Amin
PY - 2024/8/1
Y1 - 2024/8/1
N2 - Food waste contains hazardous compounds that can impact the growth of plants, polluting drinking water, impacting sea life to ultimately contaminating human food consumption. With approximately 1.3 billion tonnes of food is wast-ed per annum, there is need to mitigate the impact of waste from the different food processing sectors. Specifically, making use of waste from the vegetable and fruit processing sectors is a significant, albeit difficult, task in food sustainability. Numerous studies have explored the potential use of discarded fruits, including their waste materials, for further industrial purposes. Also, the extraction of functional ingredients, extraction of bioactive components, and fermentation of food waste from the vegetable and fruit sector is now the subject of extensive research. This is a systematic review of a selection of a range of relevant original studies that assess the potential of upcycling food waste (particularly fruit waste) – turning food waste into ingredient item/s to produce value added consumer products. The Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) 2020 guidelines underpins the method applied to the identification, eligibility evaluation and final selection of relevant studies. Findings from the review show the potential of repurposing fruit waste, using different methods, into added-value material for a wide range of products such as bioethanol, biohydrogen, eth-anol, fertilisers, bio-oil and sanitary pads.
AB - Food waste contains hazardous compounds that can impact the growth of plants, polluting drinking water, impacting sea life to ultimately contaminating human food consumption. With approximately 1.3 billion tonnes of food is wast-ed per annum, there is need to mitigate the impact of waste from the different food processing sectors. Specifically, making use of waste from the vegetable and fruit processing sectors is a significant, albeit difficult, task in food sustainability. Numerous studies have explored the potential use of discarded fruits, including their waste materials, for further industrial purposes. Also, the extraction of functional ingredients, extraction of bioactive components, and fermentation of food waste from the vegetable and fruit sector is now the subject of extensive research. This is a systematic review of a selection of a range of relevant original studies that assess the potential of upcycling food waste (particularly fruit waste) – turning food waste into ingredient item/s to produce value added consumer products. The Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) 2020 guidelines underpins the method applied to the identification, eligibility evaluation and final selection of relevant studies. Findings from the review show the potential of repurposing fruit waste, using different methods, into added-value material for a wide range of products such as bioethanol, biohydrogen, eth-anol, fertilisers, bio-oil and sanitary pads.
U2 - 10.1007/978-3-031-62474-2_10
DO - 10.1007/978-3-031-62474-2_10
M3 - Chapter (peer-reviewed)
SN - 978-3-031-62473-5
T3 - CSR, Sustainability, Ethics & Governance
BT - Contemporary Sustainable Organisational Practices
A2 - Hosseinian-Far, Amin
A2 - Laryea, Ebenezer
A2 - Sarwar, Dilshad
A2 - Omoloso, Oluwaseyi
A2 - Uba, Chijioke
PB - Springer Nature
CY - Switzerland
ER -