INTRODUCTION:

Fruits andVegetables wastes include outer layer, seeds, husk, pods, peels, pomace, and stem, which are usually thrown-out as a waste, despite having potentially beneficial compounds like, dietary fiber, polyphenols, carotenoids, and enzymes, etc. (Fawcett et al.2017). Fruit and vegetable losses and wastes in India are predicted to be 12 million tons and 21 million tons, respectively, by the Ministry of Food Processing Industries (MFPI). This adds up to USD 4.4 billion and USD 10.6 billion cost respectively. (Kumar et al., 2020). Fresh fruits and vegetables (figure 1) are a staple of the healthiest people and are vital to the food industry as well as many other sectors of the economy. The economy and the ecology have suffered as a result of the significant nutritional loss and waste creation caused by food processing. Population growth, along with technological developments, has resulted in an imbalance in demand and supply, leading to an increase in production of food waste globally. Although source reduction and recycling have produced positive outcomes, additional economic and environmental effect analyses are required (Ganesh et al., 2022). The increasing demand of food business in context of development of improved and functional foods has encouraged the extraction of nutritional and bio-functional elements like polyphenols and antioxidants. Furthermore, there are evidences regarding use of fruit and vegetable waste in various food products like bread, jam, and meat-based goods, (Kanchan et al.,2022).

Fig. 1: By-Products of Fruit and Vegetable Processing Wastes

Fruits have been used in medicine for over two centuries to treat dry cough, extreme thirst, and sore throat (Abdel et al., 2019). According to literature, vital nutrients and phytochemicals are abundantly present in peels, seeds, and other parts of commonly consumed vegetables and fruits (Rudra et al., 2015). This is the reason that fruit and vegetable peel waste are an outstanding source of phenols, tannins, flavonoids, triterpenoids, glycosides, carotenoids, ellagitannins, anthocyanins, vitamin C, and essential oil, (Pathaket al.,2020).

Table 1: Important Nutrients Present in Fruits and Vegetables derived wastes

S. No.	Fruit/vegetable common name	Scientific name	Nature of waste	Nutrients	References
1	Orange	Citrus sinensis	Peel, rag	Provitamin A, folate, riboflavin, thiamine, vitamin B6, and calcium, glycosylated flavonoids and hydroxybenzoic acids	(Ismail, 1996)
2	Banana	Musa	Peel	phosphorus, iron, calcium, magnesium, and sodium	(Vu et al., 2018)
3	Mango	Mangifera indica	Peel, stones	Fiber, vitamins (C and E); phenolic compounds, carotenoids.	(Lanjekaret al., 2022)
4	Bottle guard	Lagenaria siceraria	Peel	Vitamin A, C, K, folate, magnesium, choline, potassium	(Saeed et al., 2022)
5	Apple	Malus pumila	Peel	Vitamin K, vitamin A, vitamin C, calcium, and potassium	(Zahid et al., 2021)
6	Peas	Pisum sativum	Shell	carbohydrates, crude protein, fiber, lipids, and ash	(Naqvi et al., 2021)
7	Tomato	Solanum Lycopersicon	Skin, core, and seeds	Potassium, sodium, Calcium, Magnesium, Zinc, and iron.	(Grassinoet al., 2016)
8	Guava	Psidium guajava	Seeds, core, and peel	vitamin C, vitamin A, magnesium, iron, potassium, phosphorus, calcium, thiamin.	(Omayio, 2019)
9	Pineapple	Ananas comosus	Skin and core	vitamin C	(Dai et al., 2018)
10	Potato	Solanum tuberosum	Peel	fiber, potassium, vitamin C and vitamin B-6	(Gebrechristosand Chen, 2018)

METHODOLOGY:

A systematic literature search was conducted using search engines PubMed, Cochrane Library, Research Gate, and Science Direct and Medicine. Keywords used in the search process included “fruit waste”, “vegetable waste”, “food waste utilization”, “Bio-compounds found in fruits and vegetables”, “Antioxidant activity of food and vegetable waste”, and “Nutrients and Dietary fiber in food and vegetable waste” and “fruits pomace and waste material innovation and utilization”. The search was limited to articles published within last 10 years. Studies focusing on the utilization of fruit and vegetable waste for extraction of phytochemicals, antioxidants, fibers and other nutritional important compounds were included. Articles were excluded if they did not directly address fruit and vegetable waste utilization or if they were not available in full text. Studies that primarily focused on other types of organic waste or non-fruit and vegetable biomass were also excluded. The synthesized findings were interpreted to provide insights into the current trends, innovations, and future directions in fruit and vegetable waste utilization.

Peel Waste-derived Product:

Fruit and vegetable peels are frequently used for developing high-value goods including edible coatings and films, enriched probiotics, bio sorbents, and active packaging. Fresh food may be preserved longer by using edible coatings or films, and. Both strategies can improve gut health. Heavy metals and other contaminants may be removed from water using bio-sorbents, and active packaging can be utilized to enhance food safety and quality. Biopolymer films, gelatin/polyethylene bilayer films, and functional meals containing health-enhancing chemicals are some examples of high-value products produced from fruit and vegetable peels (Gowe et al., 2015). In general, utilization of fruit and peel processing wastes leads toward sustainable economy.

Peels from fruits and vegetables: A Rich Source of Dietary Fiber and Polyphenols

Bioactive plant compounds like phenols are responsible for the nutritional value and texture of fruits and vegetables (Sagar et al., 2018). Polyphenols are secondary metabolites of plants that play essential roles in plant metabolism and appearance. They are essential to one's daily diet because they are commonly present in fruits and vegetables. The presence of polyphenols in plant-based meals relates to major sensory properties like color, flavor, and taste (such as sweet and bitter tastes), as well as the sense of astringency. Polyphenols, in specific, have been the focus of current study examining their possibility as functional components in a variety of food chains due to their medicinal and beneficial effects on health (Fernandes et al., 2023)

The need among consumers for the food enhanced with nutritious ingredients that boast health benefits is rising widely. Consuming more dietary fiber helps to prevent and reduce heart attack and stroke by decreasing cholesterol, triglycerides, and digestive problems. A healthy person should consume 20g-35 g of fiber each day. Insoluble and soluble fibers are generally utilized in solid goods, whereas soluble fibers are preferred in liquid products (Pop et al., 2021).

Bioactive Compounds:

Bioactive components of fruit and vegetable wastes commonly include carbohydrates, proteins, lipids, and secondary metabolites (Banerjee et al., 2017). Generally found in little quantities in food, "bioactive compounds" are extra nutritional compounds. For the purpose of assessing their impact on health, they are being thoroughly investigated. Phenolic compounds found in all plants, particularly the subgroup named flavonoids, have been extensively studied regarding vegetables, fruits, tea, red wine, legumes, grains, and nuts. There are various phenolic compounds in nature that contain antioxidant properties. Studies additionally indicate that these compounds have beneficial impacts on thrombosis, cancer, and inflammation (Teodoro, 2019).

Antioxidant Compounds:

Antioxidant compounds help improve immunity by protective the organism from the oxygen radicals known as free radicals that cause oxidative stress, which is related to several chronic and degenerative illness (Naliyadharaet al., 2023). Compounds like carotenoids, phenolic compounds, and vitamins are examples of natural antioxidants. When compared to nuts and grains, fruit and vegetables have relatively lesser quantities of tocopherols and tocotrienols, but the most prevalent antioxidants that exist in them are vitamin C, carotenoids, and phenolics. It has also been proposed that antioxidants have a clear purpose as preservatives. Antioxidants are beneficial as preservatives, according to certain studies. Food can be preserved by these substances, which delayed rancidity, deterioration, or discoloration caused by oxidation, according to the US Food and Drug Administration (FDA) (Singh et al., 2016).

Phenolic Compounds:

Phenolic substances, commonly also known as polyphenols, are the most common secondary metabolites that are found in fruits and vegetables such as apple, citrus fruits, grapes, pineapple, and pomegranate. Recent research indicates that phenolic compounds, due to their antioxidant characteristics, play a vital role in immune system protection as well as disease prevention, such as cancer, atherosclerosis, and cardiovascular disease (Lewandowska et al., 2016).

Nano System Based Food Coatings/Films Made of Fruit and Vegetable Peels:

The thin layers of edible coatings are applied to food's surface to extend its shelf life at a reasonable cost while maintaining the food's qualities and utilization. (Zambrano-Zaragoza et al., 2019).

The ability to prepare nano systems with edible ingredients has made it possible for researchers to investigate the functional modifications of edible coatings that contain nano emulsions, polymeric nanoparticles, nanofibers, solid lipid nanoparticles, nanostructured lipid carriers, nanotubes, nanocrystals, nanofibers, or combinations of nano-sized organic and inorganic components. These nano systems usually get incorporated into "nanocomposites," which are polysaccharide or protein matrices. (Table 2).

Table 2: Nanoparticle used as part of Edible Coatings

Fruit	Nanoparticle used	Ingredients	Coating method	Effect	Reference
Apple	Chitosan, silver/zinc oxide	Acetic acid, Gelatin	Dipping	The coating improved consistency of color quality, less soft, weight loss, shelf-life increases	(Zahid et al., 2021)
Tomato	Gum Arabic	Tween and NaCl	Dipping	Increases shelf life	(Grassinoet al., 2016)
Banana	Zinc oxide	Soybean protein isolate and cinnamaldehyde	Dipping	Delays ripening without nutrient loss	(Vu et al., 2018)
Mango	Calcium oxide	Ascorbic acid	Dipping	Alleviates internal browning	(Lanjekaret al., 2022)

Develops ready-to-eat and ready-to-cook product that include fruit and vegetable peels:

The literature upon food and FVW is widespread, with a particular focus on polyphenols that contain biological potential (Rasouli et al., 2017). (Table 1) is a list of several prepared foods that may be cooked or consumed right away that were made with fruit and vegetable peels, and (Fig. 2) displays several health benefits of fruit and vegetable peels.

Fig. 2: Benefits of different peels of fruits and vegetables

Table3: Extraction of Compounds different Method.

Testing	Advantages	Disadvantages	Compounds	Reference
Soxhlet	Highly utilized as a traditional approach, Basic model strategy for evaluating various methods	time taking and harmful solvents for environment	Fat and lipid	(Caldas et al., 2018)
Hydro-distillation	Earliest and basic method of oil extraction	It is lengthy and slow as well as heat susceptible to alteration	extraction of essential Oil	(Sikdar et al., 2016)
Liquid–liquid extraction (LLE)	Good for liquid samples Standard, simple, and inexpensive method for measuring phenol in water Can be used in the room, temperature to prevent phenolic decomposition	Harmful and costly chemicals are required. It takes a lot of work. Sample analysis takes a long time, and the deterioration rate is considerable owing to internal and external variables.	phenolic compounds	(Li et al., 2022)
Solid-phase extraction	The separation rate is higher than the LLE rate. Simple to operate and requires little manual effort	Expensive compared to LLE Particularly for more polar substances Because of evaporative losses, it is not suited for volatile analytes.	phytochemicals	(Senes et al., 2020)
Supercritical fluid extraction (SFE)	Lesser stickiness and greater diffusion ratio than liquid solvent extraction, resulting in superior volume extraction	Most medication and pharmaceutical samples are prohibited. Polar molecules are resistant of being completely dissolved. Expensive system thermodynamics complicate	volatile compounds	(Kehiliet al., 2017)
Pressurized liquid extraction (PLE)	Suitable for isolating biomolecules from solid samples Extraction from supercritical fluids is preferable for polar substances. Less time and less solvent are required.	More expensive equipment	phenolic content and by-products for phytochemical extraction	(Barrales et al., 2018)

DISCUSSION:

Morales et al., 2016 reported that Jaboticaba pomace is rich in vitamins, dietary fibers, minerals like iron, calcium, and phosphorus, and high in sugars like glucose and fructose. They also discussed that the fruit waste is also rich in anthocyanins, phenolic acids, flavonoids, carotenoids, and tannins.

The study's findings showed that both fermented and non-fermented jaboticaba pomaces were rich sources of bioactive substances with strong antioxidant potential, including tocopherols, PUFA, and phenolic compounds. To reduce industrial waste the processing of jaboticaba fruits into juice and fermented drinks, the jaboticaba pomaces could be a good alternative to be incorporated as useful ingredients in the production of human diets and animal feed. The anthocyanins are produced from the flavylium cation and are representatives of the flavonoid class (Gras et al., 2016).

Fruit and vegetable peels are attracting a lot of attention recently for their potential health benefits and sustainability as ingredients in innovative and nutritious food products. This strategy targets of decreasing food waste and optimizing the nutritional content of edible portions that are frequently thrown away.

Fruit and vegetable peels are full of dietary fiber and beneficial to the digestive system. Among the vital minerals and vitamins that peels contain that are beneficial to overall health are vitamin C, potassium, and antioxidants. Polyphenols, which have antioxidant qualities and may help shield cells from oxidative stress and inflammation, are abundant in fruit and vegetable peels. Peels' antioxidant content may help lower the chance of developing chronic illnesses. Peels may enhance the sensory experience of food products by adding natural flavors and aromas without the addition of artificial additives. Peels provide significant functional advantages due to the presence of different phytochemicals that may enhance immunological barriers wellness and illness prevention. avoiding food waste by utilizing the entire fruit or vegetable peels in food items is in accordance with the concepts of a circular economy. Innovative methods of processing may be necessary for resolving textural and palatability issues that arise from incorporating peels into some products. Fruit or vegetable peels that are dehydrated and powdered can be utilized as flavoring, in baked products. Peels which are thinly sliced, roasted, or fried can be converted into flavorful, crispy snack chips.

CONCLUSION:

The present study outlines various utilizations of fruit and vegetable waste during processed. There is an immediate demand to find different strategies for completely utilizing fruit and vegetable processing waste in order to get complete benefits from these byproducts. The potential usage of fruit and vegetable processing wastes include extraction of valuable bioactive components, preparation of dietary fibers concentrates, development of instantly consumable meals. However, all these potential usage needs further researches.

ACKNOWLEDGEMENT:

I would like to express my sincere gratitude to everyone who contributed to the successful completion of this review article.

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Received on 21.01.2025 Revised on 08.02.2025

Accepted on 27.02.2025 Published on 25.03.2025

Available online from March 31, 2025

Int. J. of Reviews and Res. in Social Sci. 2025; 13(1):38-44.

DOI: 10.52711/2454-2687.2025.00007

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