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Bioconversion of Fruits and Vegetables Wastes into Value-Added Products

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Sustainable Bioconversion of Waste to Value Added Products

Part of the book series: Advances in Science, Technology & Innovation ((ASTI))

Abstract

The increase in human population with the increase in nutritional awareness for fruits and vegetables consumption is forcing toward higher production and supply of fruits and vegetables. However, some sorts of food processing steps are involved before human consumption which is essential for preserving the properties of those fruits and vegetables. During these processes and till reaching the consumers, many fruits and vegetables wastes are produced. Although the emphasis was given to produce less waste and reuse the products as much as possible, utilization of those wastes in bioprocessing and production of different value-added products were less emphasized. Thus, in this chapter, we describe the major value-added bioproducts produced from fruits and vegetables wastes such as bioactive compounds, phenolic compounds, enzymes, pigments, flavoring compounds and aroma, dietary fibers, organic acids, bioenergy, bioplastics, exopolysaccharides, single-cell protein, etc.

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Authors and Affiliations

  1. Department of Biology, Lakehead University, 955 Oliver Road, Thunder Bay, ON, P7B 5E1, Canada

    Sarita Shrestha, Janak Raj Khatiwada, Hem Kanta Sharma & Wensheng Qin

  2. Department of Biological Sciences, University of Alberta, Edmonton, AB, T6G 2E9, Canada

    Hem Kanta Sharma

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  1. Sarita Shrestha
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  1. Department of Applied Chemistry, Zakir Husain College of Engineering and Technology, Faculty of Engineering and Technology, Aligarh Muslim University, Aligarh, India

    Inamuddin

  2. Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia

    Anish Khan

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Shrestha, S., Khatiwada, J.R., Sharma, H.K., Qin, W. (2021). Bioconversion of Fruits and Vegetables Wastes into Value-Added Products. In: Inamuddin, Khan, A. (eds) Sustainable Bioconversion of Waste to Value Added Products. Advances in Science, Technology & Innovation. Springer, Cham. https://doi.org/10.1007/978-3-030-61837-7_9

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