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Phytochemicals from the Fruits and Vegetable Waste: Holistic and Sustainable Approach

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Sustainable Food Waste Management

Abstract

Food by-products and wastes generate various environmental and health issues. However, the extraction of phytochemicals and bioactive compounds can be a sustainable and lucrative alternative. Fruit and vegetable wastes (FVWs) account for several million tonnes around the globe whilst FVWs are a potential source to many phytochemicals, notably carotenoids, phenolics, vitamins, enzymes, and essential oils. Intriguingly, phytochemical content in by-products sometimes exceeds the main edible parts. Phytochemicals positively influence human health whether consumed as a food component or as nutraceuticals. Numerous techniques are being tapped ranging from conventional to novel approaches. Recently, the focus on sustainable extraction techniques has been increased. The sustainable approach involves innovations in existing techniques, process intensification by combining methods, and search for alternative and green solvents. These approaches are based on greener concepts of extractions. However, their commercialization depends on various factors, viz. selectivity, nature of food matrix, extraction efficiency, operation costs, and time required. The phytochemical extracts from FVWs are of great economic interest for health and food industry. Besides, valorization of such waste may strengthen the local economy and help mitigate environmental issues.

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Author information

Authors and Affiliations

  1. Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India

    Alok Mishra & Amrita Poonia

Authors
  1. Alok Mishra
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  2. Amrita Poonia
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Editor information

Editors and Affiliations

  1. Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India

    Monika Thakur

  2. Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India

    V. K. Modi

  3. Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India

    Renu Khedkar

  4. Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India

    Karuna Singh

Glossary

Additive

A substance added to something in small quantities to improve or preserve it.

Cavitation

The formation of bubbles in a liquid, typically by the movement of a propeller through it.

Distillation

The action of purifying a liquid by a process of heating and cooling.

Electroporation

The action or process of using a pulse of electricity to open the pores in the cell membranes briefly.

Green Extraction

Processes with reduced or no energy consumption and using alternative solvents producing safe and good quality extract.

Hydrolysis

The chemical breakdown of a compound due to reaction with water.

Maceration

The extraction of a compound by allowing it to stand in contact with a solvent.

Neurotransmitters

Any of a group of chemical agents released by neurons to stimulate neighbouring neurons or muscle or gland cells.

Phytochemical

Any of various biologically active compounds found in plants.

Supercritical

Above a critical threshold.

Supplement

A thing added to something else to complete or enhance it.

Viscosity

The state of being thick, sticky, and semi-fluid inconsistency due to internal friction.

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Mishra, A., Poonia, A. (2020). Phytochemicals from the Fruits and Vegetable Waste: Holistic and Sustainable Approach. In: Thakur, M., Modi, V.K., Khedkar, R., Singh, K. (eds) Sustainable Food Waste Management. Springer, Singapore. https://doi.org/10.1007/978-981-15-8967-6_6

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