Author(s):
Shailesh Kumar, Priyanka Shankar
Email(s):
Email ID Not Available
DOI:
10.52711/2454-2687.2025.00007 
Address:
Shailesh Kumar1, Priyanka Shankar2*
1Research Scholar, Department of Food and Nutrition, Babasaheb Bhimrao Ambedkar University, Lucknow, Uttar Pradesh-226025, India.
2Assistant Professor, Department of Food and Nutrition, Babasaheb Bhimrao Ambedkar University, Lucknow, Uttar Pradesh-226025, India.
*Corresponding Author
Published In:
Volume - 13,
Issue - 1,
Year - 2025
ABSTRACT:
The fruit and vegetable processing sectors produce a huge quantity of waste, both liquid and solid, which includes numerous reusable compounds of high value with significant economic potential. The major processing wastes such as peels, seeds and pomace are generated at various stages in the processing chain. Fruit and vegetable waste (FVW) is a rich source of polyphenols and dietary fibers, with a wide range of biological potential and nutritional values that can be used for developing valorized food products such as edible coatings/films, fortified drinks, bio-adsorbents, and active packaging. Due to the production of significant number of fruits and vegetables processing by-products, their utilization has become one of the most essential and challenging aspects. This review summarizes the different utilizations of highly valuable by-products extracted from fruit and vegetable waste.
Cite this article:
Shailesh Kumar, Priyanka Shankar. Utilization of Fruits and Vegetables Processing Wastes into Food Products: A Descriptive Review. International Journal of Reviews and Research in Social Sciences. 2025; 13(1):38-4. doi: 10.52711/2454-2687.2025.00007
Cite(Electronic):
Shailesh Kumar, Priyanka Shankar. Utilization of Fruits and Vegetables Processing Wastes into Food Products: A Descriptive Review. International Journal of Reviews and Research in Social Sciences. 2025; 13(1):38-4. doi: 10.52711/2454-2687.2025.00007 Available on: https://ijrrssonline.in/AbstractView.aspx?PID=2025-13-1-7
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