Fruit and Vegetable Waste: A Taste of Future Foods

Abstract

Fruits and vegetables are the unexploited horticulture products that hold the largest share in the food waste produced globally. Regardless of being consumed in different forms such as raw, minimally processed and well-processed food and an abundant source of promising invaluable bioactive compounds, a considerable proportion in the form of peels, seeds, skins, rinds and pomace is wasted. Thiswaste can be utilized for the extraction of functional compounds such as dietary fibre, carotenoids, polyphenols, essential oils, vitamins, minerals and certain enzymes. Based on the chemical nature of the compounds and the residue, diverse range of processing strategies, like enzyme-assisted extraction, supercritical fluid extraction, pulse electric field, microwave-assisted extraction and ultrasoundassisted extraction, have been employed for their extraction and purification. Such bioactive compounds exert a productive influence to improve human health, owing to their antioxidant, anticancer, anti-inflammatory and anti-allergic roperties. With the technological advancement, these compounds pave the ay for the production of enriched or fortified foods and food additives, the segment, which is expanding tremendously due to excellent consumer demand for naturally occurring, healthy and safe products. The chapter aims at providing a comprehensive knowledge on the upgradation of large volumes of fruit and vegetable waste to provide potential bioactive compounds and adopting a zero aste approach.