International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 6 (2017)

Utilization of fruit processing by-products for industrial applications: A review


KHGK Kodagoda, RAUJ Marapana

The waste utilization of fruit processing industries has become one of the main challengeable aspects in the world due to the generation of large quantities of by-products including peels, seeds, unused flesh in different steps of processing chain. However these plant by-products are rich in valuable compounds which can be utilized in various industries as novel, low-cost, economical and natural sources of dietary fiber, antioxidants, pectin, enzymes, organic acids, food additives, essential oils etc. through different methods of extractions, purifications and fermentations. The aim of this review is to highlight the possibilities of utilization of by-products from pineapple, apple, grapes, citrus fruits, mango and banana processing in industries and to promote the integral exploitation of the by-products rich in bio-active compounds.
Pages : 24-30