Complete utilization of fruit waste. banana, pomegranate, pineapple etc.

1. Speaker:
Y. POOJA
RHM/17-28
Sri Konda Laxman Telangana State
Horticultural University
College Of Horticulture Rajendranagar, Hyderabad
Major credit seminar
FSC - 591

3. FRUIT WASTE
MANAGEMENT

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.

11. Fermented
beverages
Natural
colours
Food
additives
Anti
oxidants
Fruit waste
SCP
Dietary
fibre
Bio gas
Animal
Feed
USES:

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).

14. Production of biogas

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

33. Bio plastic
Eco paper

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

56. Papaya waste management

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.

59. Papaya
soap
Papaya &
Apricot scrub

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

66. Pineapple waste
management

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