| Summary: | Fruit waste in million tonnes is generated every year across the world. This waste often leaves an environmental footprint in landfills and disposal sites when not carefully transformed into useful bioproducts. Based on the synthesis of data and evidences from most recent literature, this review presents the sources and nutrient composition of fleshy fruit waste, and also elaborates on the bioactive compounds found in them. In addition, the green chemistry principles for conversion of fleshy fruit waste which involve pre-treatment, drying, fermentation, extraction (solvent and supercritical fluid), activation, transesterification, and carbonization were particularly highlighted. The fact that fleshy fruit waste is high in fibre, protein, carbohydrates, fat, phytochemicals and other bioactive compounds opens it up to multiple possibilities as biomaterials in food supplement, medical, textile, livestock feed and agro-allied industries. There are quite some proven advances and improvements concerning valorization of fleshy fruit waste. However, due attention must be further given to the conversion techniques and the indispensable remains from biomass conversion and biorefinery approaches. Accordingly, more research and innovation on green chemistry and sustainable technologies are still needed to valorize fleshy fruit waste in such ways that minimize generation of hazardous or toxic substances in the entire food system.
|
|---|