Current Technologies and Uses for Fruit and Vegetable Wastes in a Sustainable System: A Review
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 tec...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/10/1949 |
| _version_ | 1797600197961842688 |
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| author | Yingdan Zhu Yueting Luan Yingnan Zhao Jiali Liu Zhangqun Duan Roger Ruan |
| author_facet | Yingdan Zhu Yueting Luan Yingnan Zhao Jiali Liu Zhangqun Duan Roger Ruan |
| author_sort | Yingdan Zhu |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-11T03:45:14Z |
| format | Article |
| id | doaj.art-ea5dd8f5581e4cfb866796c34b1dca64 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T03:45:14Z |
| publishDate | 2023-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-ea5dd8f5581e4cfb866796c34b1dca642023-11-18T01:20:50ZengMDPI AGFoods2304-81582023-05-011210194910.3390/foods12101949Current Technologies and Uses for Fruit and Vegetable Wastes in a Sustainable System: A ReviewYingdan Zhu0Yueting Luan1Yingnan Zhao2Jiali Liu3Zhangqun Duan4Roger Ruan5Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, ChinaInstitute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, ChinaInstitute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, ChinaInstitute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, ChinaInstitute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, ChinaCenter for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, 1390 Eckles Ave., St. Paul, MN 55108, USAThe 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.https://www.mdpi.com/2304-8158/12/10/1949fruit and vegetable wastesbioactive compoundsbiorefineryantioxidantsbiofuels |
| spellingShingle | Yingdan Zhu Yueting Luan Yingnan Zhao Jiali Liu Zhangqun Duan Roger Ruan Current Technologies and Uses for Fruit and Vegetable Wastes in a Sustainable System: A Review Foods fruit and vegetable wastes bioactive compounds biorefinery antioxidants biofuels |
| title | Current Technologies and Uses for Fruit and Vegetable Wastes in a Sustainable System: A Review |
| title_full | Current Technologies and Uses for Fruit and Vegetable Wastes in a Sustainable System: A Review |
| title_fullStr | Current Technologies and Uses for Fruit and Vegetable Wastes in a Sustainable System: A Review |
| title_full_unstemmed | Current Technologies and Uses for Fruit and Vegetable Wastes in a Sustainable System: A Review |
| title_short | Current Technologies and Uses for Fruit and Vegetable Wastes in a Sustainable System: A Review |
| title_sort | current technologies and uses for fruit and vegetable wastes in a sustainable system a review |
| topic | fruit and vegetable wastes bioactive compounds biorefinery antioxidants biofuels |
| url | https://www.mdpi.com/2304-8158/12/10/1949 |
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