Losses and wastage

Redlingshöfer, Barbara; Soyeux, Annie; Champenois, Armelle; Perchec, Sophie Le

doi:10.1017/cbo9781139567688.009

Cited by 3 publications

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…For example, cassava and yam waste levels can reach between 45% and 50% [17,18]. In South and Southeast Asia, papaya waste ranges from 30% to 60% [19]. Because of the ripening characteristics of fruits and vegetables, they account for around 18% to 40% of food losses in India per year due to a lack of effective cold storage during transportation [20].…”

Section: Introduction 1global Situationmentioning

confidence: 99%

Current Technologies and Uses for Fruit and Vegetable Wastes in a Sustainable System: A Review

Zhu

Luan

Zhao

et al. 2023

Foods

View full text Add to dashboard Cite

The fruit and vegetable industry produces millions of tons of residues, which can cause large economic losses. Fruit and vegetable wastes and by-products contain a large number of bioactive substances with functional ingredients that have antioxidant, antibacterial, and other properties. Current technologies can utilize fruit and vegetable waste and by-products as ingredients, food bioactive compounds, and biofuels. Traditional and commercial utilization in the food industry includes such technologies as microwave-assisted extraction (MAE), supercritical fluid extraction (SFE), ultrasonic-assisted extraction (UAE), and high hydrostatic pressure technique (HHP). Biorefinery methods for converting fruit and vegetable wastes into biofuels, such as anaerobic digestion (AD), fermentation, incineration, pyrolysis and gasification, and hydrothermal carbonization, are described. This study provides strategies for the processing of fruit and vegetable wastes using eco-friendly technologies and lays a foundation for the utilization of fruit and vegetable loss/waste and by-products in a sustainable system.

show abstract