Waste management of fruits
- 1. Speaker: Y. POOJA RHM/17-28 Sri Konda Laxman Telangana State Horticultural University College Of Horticulture Rajendranagar, Hyderabad Major credit seminar FSC - 591
- 4. OUTLINE OF SEMINAR 1. Introduction 2. Estimation of fruit loss 3. Source of fruit waste 4. Uses of fruit waste 5. List of by-products from fruit waste 6. Case studies 7. Conclusion
- 5. What is fruit waste..? Inedible parts of the fruit Collection Handling Transportation & processing (Chang, Tsai & Wu, 2006)
- 6. INTRODUCTION India -2nd largest producer of fruits. The production of fruits in India has been steadily increasing every year and is now estimated at 92,846 MT. (Horticultural Statistics at a Glance 2017) Fruits are prone to spoilage than cereals due to their nature and composition, and this spoilage occurs at the time of harvesting, handling, transportation, storage, marketing and processing results in waste. Efficient management of these wastes can help in preserving vital nutrients of our foods and feeds, and bringing down the cost of production of processed foods, besides minimizing pollution hazards.
- 7. Fruit Wastes from Processing industries India has to bear a great wastage loss of Horticultural produce .This loss has been estimated as 30% of the total annual production of fruits and vegetables. Only 2-3 % of the produce is processed in India as against Malaysia (83 %), Thailand (72 %) & Brazil (70 %). The waste generated in the fruit processing industries includes both solids and liquids . The fruit and vegetable processing industries generates 10-60% of raw materials as solid waste. Example citrus processing industry, which produces a number of value added by-products from waste.
- 8. Estimated loss of fruits Mango 40-60% Grape 27% Avocado 43% Citrus 20-90 % Papaya 40-99 % Banana 20-80 % Source: Data from National Academy of Sciences Report (FAO Agricultural Services Bulletin).
- 9. Source of Fruit wastes 1. Crop residues 2. Unmarketable fruits and storage waste 3. Waste from processing industries or factories 4. By sorting and grading 5. Kitchen wastes etc.
- 10. Fruit wastes a) Peel, rag and seeds in the case of citrus fruits b) Peel and stones in mangoes c) Rind and seeds in jackfruit d) Core and peel in guava e) Grape seeds and skins f) Pomace of apple g) Cull fruit ,Overripe and Blemished fruit from canneries, driers etc.
- 12. Sagagi et al., 2009 12
- 13. 1. The disposing organic/biodegradable waste on any land or designated open dumps /landfills and simultaneously using the same land for green productive purpose in a cyclic fashion thereby making it a sustainable waste management strategy (Amritha & Anil, 2016) . 2. Fruits are rich source of vitamin . When the earthworms feed on the vitamins rich fruit wastes, they excrete mucus coated undigested matter as worm casts rich in nutrient and vitamins. Hence vermi compost can be considered as nutritionally superior as other kinds of organic manures (Lakshmi et al., 2007).
- 15. Ethanol • Cellulose, hemi-cellulose and lignin can be subjected to solid state fermentation . • Liquid fuel supplement and as a solvent in many industries. • Fruit peels after enzymatic hydrolysis was found suitable for the production of ethanol by use of Saccharomyces cerevisiae . • Source - orange peel. 15
- 16. 16
- 17. • Components of plants that are resistant to human digestive enzymes in humans. • DF two major classes: a. water-soluble (pectins, gums) b. water-insoluble (cellulose, lignin, some of the hemicellulose) • Health benefits – Exerts a buffering effect Increases the fecal bulk, Reduce pH of intestinal tract May reduce appetite Source - most of the fruit peels, like orange, mango peel ,citrus waste, grape and apple pomace 17 Dietary fibre
- 18. The peel and seed fractions of some fruits have higher antioxidant activity than the pulp fractions (Jayaprakasha et al., 2001). For example, pomegranate peel has a higher antioxidant activity than its pulp , Grape seed is higher than its pulp in antioxidant capacity. Aqueous extract of custard apple leaves possess antimicrobial and insecticidal activities (Kotkar et al, 2002). Crude ethanolic seed extracts from custard apple showed significant growth inhibitory effects on larvae of Spodoptera litura (Laetemia et al., 2004). Peel and seed extracts from custard apple possess antioxidant activity (Seema Naik et al., 2008).
- 19. vcxb Fruit waste Fermented beverages Natural colors Dietary fibre Beer, Vinegar, Brandy Pomegranate, Blueberry, Grape, Banana Water soluble, water insoluble
- 21. Products Waste Ethanol Citrus industry waste, pineapple waste Biogas Waste from fruit and vegetable industry as a whole, fermentation waste Single cell protein citrus waste extract, molasses, Cider, beer and vinegar Apple pomace Pectin Citrus waste, apple pomace Bakers yeast Waste from wine, beer and distillery Flavours Fruits and vegetable waste, citrus waste Animal feed Grape pomace, potato industry waste, olive processing waste Colour Grapes, jamun waste Badger et al,1989 21 Microbial Utilization of waste from food processing industry
- 22. 1. Dandruff cleaner 2. Tooth paste 3. Cholesterol 4. Healthy hair 1. Massage oil 2. Antioxidants 3. Fights against free radicals 4. All skin types 5. Anti inflammatory nature 1. Anti inflammatory 2. Anti itching 3. Vit- A, Vit- C 4. K, Ca, P 5. Flavonoids, ß-carotene
- 23. 1. Treat spams 2. Sedative effect 3. Relieves inflammation 4. Acts as cholagogue 5. Prevents infection 6. Carminative properties 1. Disinfectant 2. Reduce fever 3. Promote blood coagulation 4. Prevents the signs of aging
- 24. Composition of different fruit wastes per 100 g (Maini et al., 2000)
- 25. Name of the fruit Waste (%) Nature of the waste By - products Banana 20- 80 Peel Bio methane CITRUS Orange Lime 50 60 Peels, seeds, pulp Peels, seeds, pulp Essential oil, pectin, cattle feed, peel candy Grape 5-10 Stem, seeds, seed hulls Cream of tartar, seed oil, tannin from hulls, vinegar, pectin, wines, stock feed Possible by-products from wastes in processing units
- 26. Possible by-products from wastes in processing units Name of the fruit Waste (%) Nature of the waste By - products Guava 20 % Seeds Peel Cheese , Pectin Jack 65% Seeds Rind Pectin Leather Seed powder Mango Peels Pulper waste Kernels 40-60 12-15 5-10 15-20 Peel & pulp Fibre Kernel Pectin, cattle feed, alcohol Wine, vinegar, Fat, tannins ,starch
- 27. Possible by-products from wastes in processing units Name of the fruit Nature of the waste By - products Papaya Green rind Tooty fruity, leather, Cosmetics Passion fruit Rind Seed Pectin, Oil preparation Pineapple Core, Peel Trimming & shreads Bromeline, Cattle feed bio gas, jute, cloth & vinegar. kiwi Pomace Dietary fibre
- 28. Banana : Peel By products: bio methane, jute, bioplastic, dye, nail polish, cosmetics etc. Rubber Banana peel Cream
- 29. Nail polish prepared from banana peel Eye concealer for removing the dark circles
- 30. Organic content of the banana peel Chananchida et al., (2014)
- 31. 1. This study focused on the kinetics of biomethane production from raw banana peel. 2. Physical pretreatment by grinding the peel into small pieces prior to anaerobic fermentation was used. 3. Experiments were setup in 0.5 L batch reactor under mesophilic condition (37ºC), pH 7 and varied total solids (TS) in concentrations of 2.5, 5, 7.5 and 10 % w v-1. 2014, Thailand
- 32. Nipon et al., (2014) Yield of Methane
- 34. • Produce Nano-cellulose (20nm) based bioplastic biomaterials for vehicle use. • Burning test, size, shape characterization spray coating dye, energy test & firmness of bio-plastic have been explored and compared with synthetic vehicle plastic bumper. 2017 S. Arabia
- 38. PARAMETER BIO PLASTIC FROM BANANA SYNTHETIC PLASTIC Water absorption 0.03% 0-0.16% Burning test Slow burning with spark Slow burning with spark Spray coating dye 1.5 hrs. 2 hrs. Size and shape No swell & no shrink No swell & no shrink Firmness No bore & no crack symptoms No bore & no crack symptoms pH 7.7 >7 or =7 Energy 2.5 Joule 1.75 – 2.5 Joule Sharif et al., 2017
- 39. CITRUS: By products prepared from peel, rags & seed. SWEET ORANGE: LIME:
- 40. 1. Peel oil of high quality was used as flavouring material in juice beverages. 2. DE oiled peel was used to extract the pectin. 3. Candy also prepared from waste of sweet orange fruit.
- 41. 1. Soy sauce contain strong antioxidative properties. 2. Citrus peel contain flavonoids & also good antioxidant activity. 3. They study on dynamic changes on of enzymatic activities in koji and changes in phenolic compounds, organic acids, anti oxidant activity of soy sauce during moromi fermentation. 2017 China
- 42. SAMPLE Daidzein Glycitein Genistein Daidzin Glycitin Genistin Aglycones AOAN - CP 465 ± 15 135 ± 3 572 ± 20 9.45± 0.59 ND 21.9± 0.9 1171 AO- CP 258 ± 9 92 ± 3 299 ± 10 29.1± 1.3 ND 40.3± 1.5 649 AOAN- ACP 388 ± 13 112 ± 4 556 ± 20 21.5± 1.2 ND 30.4± 1.1 1057 Dynamic changes of isoflavone profiles and contents (μgg−1) in moromi liquid of soy sauce fermented with CP. Mingye et al., 2017
- 43. Sample Hesperidin Narirutin AOAN-CP 668 ± 20 102 ± 4.9 AO - CP 497 ± 16 79.2 ± 3.9 AOAN - ACP 555 ± 18 88.3 ± 4.1 Dynamic changes of poly-methoxylated flavones contents (μgg−1) in moromi liquid of soy sauce fermented with CP. Mingye et al., 2017
- 44. SAMPLE Tar tari c Succinic Malic Citric Lactic Acetic AOAN-CP ND 60.8 ± 3.5 155 ± 6 2130 ± 54 2750 ± 119 2763 ± 90 AO-CP ND 60.8 ± 2.7 146 ± 6 1797 ± 46 2471 ± 110 2433 ± 79 AOAN- ACP ND 63.3 ± 2.9 152 ± 7 1962 ± 45 2588 ± 115 2605 ± 85 Dynamic changes of organic acid contents (μgg−1) in moromi liquid of soy sauce fermented with CP. Mingye et al., 2017
- 45. USA, 2017
- 46. 1. Cholesterol
- 47. 2. High density lipids
- 48. 3. Low density lipids
- 49. 4. Triglycerides
- 50. 5. Glucose
- 51. 6. Insulin
- 52. LIME: 1. Rag: cattle feed 2. Citrus seed oil : ( 0.54%), limoline used as mosquito repellent. 3. Citric acid also prepared from citrus peel by fermentation.
- 53. Lime wine Orange syrup
- 54. GRAPE: Seed, hull and peel. Grape wine
- 55. Grape vinegar Grape wine Peel off
- 57. PAPAYA PEEL Cloth industry cosmetics Rubber industry Paper industry Food industry Pharma. industry
- 58. PAPAYA: Papain production from green Papaya used in the leather industry. • Tooty fruity production from the incised Fruits. • Pectin and varies types of cosmetics was prepared from the Papaya waste.
- 60. 1. Silver Nano particles play a profound role in biosynthesis because of their distinctive properties such as good conductivity, chemical stability, catalytic and anti-bacterial activity (vadlapudi et al., 2013). 2. SNP have strong inhibitory and bacterial effects, which have been used to prevent and treat various diseases (Veerasamy et al.,2011). 3. SNP have been assorted into more than more than 200 consumer products, including clothing, medicines and cosmetics due to its medicinal and anti microbial properties.
- 61. TNAU 2017
- 65. Inhibition zone of Nano particles Balavijayalakshmi & Ramalakshmi 2017
- 67. • Pineapple: Peel, core, trimming and shreds • By products : Bromeline, cattle feed, bio gas, jute, citric acid and clothes.
- 68. 1. A solid state fermentation method was used to utilize Pineapple, mixed fruit and maosmi waste as substrates for citric acid production using Aspergillus niger DS 1. 2. Experiments were carried out in the presence and absence of methanol at different moisture levels. 3. In the absence of methanol the maximum citric acid was obtained at 60% moisture level whereas in the presence of methanol the maximum citric acid was obtained at 70% moisture level. 2002, India
- 69. 4% Methanol Kumar et al., 2002
- 70. Absence of methanol Kumar et al., 2002
- 71. India, 2016
- 72. Sikdar et al., 2016
- 73. Sikdar et al., 2016
- 74. Sikdar et al., 2016
- 75. Sikdar et al., 2016
- 76. Pomegranate waste management By products: Dye, anti oxidants, phenols, Seed oil, peel powder
- 77. By products of Pomegranate waste Dye Seed powder Peel powder Seed oil
- 78. 1. Agro-industrial byproducts, such as Pomegranate peel, have gained the attention of the scientific community as a rich source of added value compounds, in particular phenolics, which are characterized by powerful antioxidant and antimicrobial activities. 2. The recovery of phenolic compounds from plant materials, however, is influenced by the extraction conditions, and specifically by solvent polarity, ratio between solvent and plant material, and temperature. 3. With the aim to optimize the extraction procedure for maximizing bioactive properties of the extract, different amounts of pomegranate peel were extracted by two different solvents, methanol and water at different temperatures, and compared for their antioxidant activity, polyphenol profile and content and broad-spectrum antimicrobial efficacy.
- 79. Italy, 2016
- 80. Extraction conditions Samira et al., 2016
- 81. Antioxidant activity Samira et al., 2016
- 82. Viability test results Samira et al., 2016
- 83. 1. The waste from fruit processing in real sense is not a waste as every thing can be profitably recycled, bio converted and utilized in one or the other form as food, feed or fuel. 2. However, most of the technologies for the waste utilization are developed at the laboratory scale, so these technologies needed to be standardized for commercial exploitation by the industry. CONCLUSION