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Sustainability in Production of Enzymes From Fruit and Vegetable Waste

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Sustainable Food Systems (Volume II)

Part of the book series: World Sustainability Series ((WSUSE))

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Abstract

The management of waste has become a significant economic and environmental challenge as a result of the massive increase in waste generation throughout the world. According to the Food and Agricultural Organization of the United Nations, 14% of the world's food, valued at $400 billion annually, is lost between harvest and the retail market, while 17% of food is wasted at the retail and consumer levels. There are a number of by-products in the large amount of fruit and vegetables wastes that are useful for a diverse range of industries. Various food and vegetable wastes can be used to produce a wide variety of industrial enzymes. The extracted enzymes, is utilized in food research, pharmaceutical, cosmetic, organic acid, and chemical industries. This chapter mainly focuses on the sustainable utilization of fruits and vegetables waste to produce a number of crucial enzymes for food industry, including phytase, pectinase, amylase, cellulase, pectinase, protease, organic acids like acetic acid, lactic acid, etc. are produced using a variety of microorganisms that have been isolated from various dietary wastes.

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    Anila Zahid & Renu Khedkar

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Zahid, A., Khedkar, R. (2024). Sustainability in Production of Enzymes From Fruit and Vegetable Waste. In: Thakur, M. (eds) Sustainable Food Systems (Volume II). World Sustainability Series. Springer, Cham. https://doi.org/10.1007/978-3-031-46046-3_7

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