Valorization of Vegetable Wastes

Nasrin, Taslima Ayesha Aktar; Matin, Md. Abdul

doi:10.1002/9781118432921.ch4

Cited by 10 publications

(8 citation statements)

References 85 publications

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“…Annually, about 93% of lettuces are intended for fresh use, and only 7% are intended for processing purposes [154]. Lettuce residues are comparatively low, because when they do not meet specifications or are unsuitable for fresh markets, the crops are mainly used in the processing industry.…”

Section: Agri-food Surplus Waste and Lossmentioning

confidence: 99%

“…Lettuce residues are comparatively low, because when they do not meet specifications or are unsuitable for fresh markets, the crops are mainly used in the processing industry. According to research data, only 5% or less of lettuce is directly wasted, and the core and outer leaves represent about 10% of the waste that is used as green manure or animal feed [154]. These cannot be used for other purposes due to their high water content and low nutritional value.…”

Section: Agri-food Surplus Waste and Lossmentioning

confidence: 99%

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Agri-Food Surplus, Waste and Loss as Sustainable Biobased Ingredients: A Review

et al. 2022

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Ensuring a sustainable supply of food for the world’s fast growing population is a major challenge in today’s economy, as modern lifestyle and increasing consumer concern with maintaining a balanced and nutritious diet is an important challenge for the agricultural sector worldwide. This market niche for healthier products, especially fruits and vegetables, has increased their production, consequently resulting in increased amounts of agri-food surplus, waste, and loss (SWL) generated during crop production, transportation, storage, and processing. Although many of these materials are not utilized, negatively affecting the environmental, economic, and social segments, they are a rich source of valuable compounds that could be used for different purposes, thus preventing the losses of natural resources and boosting a circular economy. This review aimed to give insights on the efficient management of agri-food SWL, considering conventional and emerging recovery and reuse techniques. Particularly, we explored and summarized the chemical composition of three worldwide cultivated and consumed vegetables (carrots, broccoli and lettuce) and evaluate the potential of their residues as a sustainable alternative for extracting value-added ingredients for the development of new biodynamic products.

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Section: Agri-food Surplus Waste and Lossmentioning

confidence: 99%

Section: Agri-food Surplus Waste and Lossmentioning

confidence: 99%

Agri-Food Surplus, Waste and Loss as Sustainable Biobased Ingredients: A Review

et al. 2022

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“…The carrot processing industry generates about 12% of waste in the form of peel and bagasse (Lima et al, 2018). In addition, around 33% of carrots are discarded as waste in the fresh market (Nasrin & Matin, 2017). However, these residues contain large amounts of bioactive compounds, phytonutrients and fibers that could be applied in functional foods and pharmaceuticals (Encalada et al, 2019;Arias et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Innovative strategy to improve β-carotene recovery from carrot peel extracts: ultrafiltration with layer-by-layer graphene oxide membrane coating

Do Nascimento,

Beltran,

Negrão

et al. 2023

OLEL

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Reuse of carrot peels from industrial residues has great potential for a high value-added by-product, such as the recovery and concentration of β-carotene. The use of this compound in food is an alternative to synthetic antioxidants. Commercial modified polymeric membranes are an eco-friendly, more economical, and fouling-reduced way to obtain this compound compared to other methods used. Thus, the objective of the present study was to recover it from the carrot peel extract obtained and a triple extraction with 70% ethanol. Ultrafiltration of this extract was performed on layer-by-layer membrane modification with sulfonic groups, polyethylene glycol and graphene oxide functionalized with tannic acid. Quantitative analysis showed purification of 70.35% of β-carotene in the first filtration cycle. This showed antioxidant activity by FRAP (131.30 µmol TE/g sample) and Folin Ciocauteu (129.84 mg/L). Characterization and performance analyze showed that the modified membrane has antifouling action with flux recovery rate of 89.24%. Thus, the modified membrane can be considered an emerging technology since it has low energy consumption and ecological methodology for the recovery and purification of β-carotene.

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“…En México, las industrias procesadoras de alimentos (frutas, hortalizas y cereales) producen aproximadamente 76 millones de toneladas de residuos al año (González-Sánchez et al, 2015). Además de las pérdidas generadas durante la recolección, el almacenamiento, el trasporte y/o el procesamiento de las materias primas (Nasrin y Matin, 2017). La tuna (Opuntia spp) es un fruto de gran importancia para este país y en particular para la región del altiplano, ya que, en 2021 a nivel nacional la producción fue de 462,209.02 toneladas (SIAP, 2022).…”

Section: Introductionunclassified