Sustainable Horticultural Waste Management: Industrial and Environmental Perspective

Abstract

Horticultural crops are highly nutritious and shared lion portion of our daily diet. These items are consumed in different ways according to their nature and processing processes. These days, a crucial concerning issue is arising globally to ensure nutrition security for huge population that leads to focus on production increase, quality improvement, food safety assurance, and processing strategies. Consequently, a large amount of waste generates in the processing industries, household kitchen, and supply chain of horticultural commodities that has led to a significant nutrition and economic loss, consequently creating environment pollution with extensive burden of landfills. However, these wastes showed magnificent potentiality of re-utilization in several industries owing to as rich source of different bioactive compounds and phytochemicals. Therefore, sustainable extraction methods and utilization strategies deserve the extensive investigations. This review paper extensively illustrates the horticultural waste generation options, sustainable recycling strategies, and potentiality of recycled products in different industries for betterment in population with the assurance of green environment and sustainable ecology.

Waste Utilization in Horticulture: An Overview

“…The heightened emission of pollutants further exacerbates the vulnerability of the environment. Therefore, it is imperative to find practical applications for these compounds, as allowing them to go unused can contribute to environmental pollution [8].…”

Development of Technology for the Extraction of Natural Pectin from Juice Production Waste

“…In the past few years, terms such as "pharmaceutical pectin" and "biopectin" have been increasingly used. The multifaceted spectrum of the therapeutic action of pectin determines its use for the manufacture of medicinal preparations [Olufunke et al, 2021; Jahidul Hassan et al, 2022, Sebaoui O et al, 2018 In 1790, the French chemist Louis Nicolas Vauquelin, who actively studied objects of plant origin, isolated a substance from fruit juice that was highly soluble in water and capable of gelation. After 40 years, the modern name of the isolated substance was born -pectin, translated from the Greek "pektos" -curdled, frozen, but the chemical structure of these compounds was clarified only in the second half of the 20th century.…”