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By-products Utilization of Fruits and Vegetables as Edible Packaging

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Edible Food Packaging

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Abstract

A major problem with the disposal of fruits and vegetable industry is their utilization of by-products. Millions of tons of residue are underutilized each year. It is possible to explore fruits, such as bananas, apples, watermelon, and grapes and vegetables, such as okra, tomatoes, etc., for their by-products for packaging different edibles. For the production of edible packagings, the extraction of components such as, pectin, cellulosic material from skin residues, peels, kernels, low-cost pomace, abundance and renewable characteristics, can be carried out. Various processes in the food industry involving the production of fruit juices, the expression of oils, and the production of wine result in the production of residues that are a source of many bioactive compounds, namely, polyphenols, pigments, vitamins, and minerals, which can be used for feedstock, fruit powder, etc., which can be beneficial for a wide range of food industries. Because of environmental factors, the use of these edible nutritious residues as edible packages to contain foods can protect them from deterioration. This not only serves to improve the physico-mechanical properties of the finished product, but also the sensory and nutritional properties. The aim of the review is to identify the characteristics, application, and future perspectives of different residues of fruits and vegetables that have been extensively studied by different researchers, with a greater emphasis on the importance of the role that these residues can also play as part of packaging edibles and understanding the properties of different packaging materials intended for food applications in the industry.

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Author information

Authors and Affiliations

  1. Centre of Food Science and Technology, CCS HAU, Hisar, Haryana, India

    Ekta Sehgal, H. Roopa, Anju Kumari, Partibha Ahlawat & Ritu Sindhu

  2. Department of Food and Nutrition, CCS HAU, Hisar, Haryana, India

    Sangeeta C. Sindhu

  3. Department of Microbiology, CCS HAU, Hisar, Haryana, India

    Rakesh Kumar

Authors
  1. Ekta Sehgal
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  2. Sangeeta C. Sindhu
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  3. H. Roopa
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  4. Anju Kumari
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  5. Rakesh Kumar
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  6. Partibha Ahlawat
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  7. Ritu Sindhu
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Correspondence to Sangeeta C. Sindhu .

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Editors and Affiliations

  1. Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India

    Amrita Poonia

  2. Department of Nutrition Biology, Central University of Haryana, Mahendragarh, Haryana, India

    Tejpal Dhewa

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Sehgal, E. et al. (2022). By-products Utilization of Fruits and Vegetables as Edible Packaging. In: Poonia, A., Dhewa, T. (eds) Edible Food Packaging . Springer, Singapore. https://doi.org/10.1007/978-981-16-2383-7_8

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