UTILIZING FRUITS AND VEGETABLES WASTE AS FUNCTIONAL FOOD: A REVIEW

The food industry produces a huge amount of fruits and vegetable residues or by-products every year around the globe from many different sources. These losses or by-products are valuable sources of many phytochemicals that are exceptionally useful for human health. As people are becoming aware of the connection between diet and health, they are particularly seeking for nutrient-packed products without synthetic preservatives, artificial colorants and flavors. All such needs can be met by these losses or wastes. Therefore, the utilization of these by-products as functional food ingredients is a health trend in the food industries these days that is beneficial in terms of nutritional values, economic growth, and environmental policies. This review article tries to touch utilization of fruits and vegetable wastes in the food sector along with some considerable future directions that can be a useful attempt to improve the ongoing researches in this direction. The said review is done for the period 2010-2020.