STONE FRUITS PROCESSING WASTES AND RESIDUES AS FOOD SUPPLEMENTS – Part 1 Describes the different fruit stones processing wastes and byproducts as food ingredients

1. STONE FRUITS :
STONE FRUITS PROCESSING WASTES AND RESIDUES AS FOOD
SUPPLEMENTS – Part 1
Prof Dr Jai Singh (ARS)
M. Tech Ph D
INTRODUCTION: Stone fruits, also known as drupes, get their name from the pit or
"stone" in their center that is encased in a fleshy outer area. According to pomological
classification stone fruits are deciduous tree species originating from the temperate
zone of the northern hemisphere. They belong to the Prunus L. genera
from Rosaceae family and are cultivated throughout the world (5.07 million ha) with
35.24 million tons produce. In India, about 43,000 ha are planted with apricots, peaches
and nectarines, plums, and cherries, with an annual production of about 0.25 million
tons (FAO, 2008). Apricots, Ber, Cherries, Dates, Lychees, Mangoes, Nectarines,
Olives, Peaches, Plums are the common stone fruits in India.
A large number of by-products are produced from food industries. These are the
secondary products generated during manufacturing of primary products. This includes
peels, seeds, leaves, residual pulp, stems, stones, and discarded pieces from a variety
of sources. Some of these fruit parts are inedible and can be consumed after
processing. This presentation introduces a short overview on the processing of
nutritionally valuable stone fruit wastes and processing by products including
incorporation in selected types of foods.
Common Stone Fruits (guthaleedaar phal) of India

2. Apricot
(disambiguation
)
Ber (Jujube) Cherry Date Lychee
Mango Nectarine
Olive Peach Plum
Loquat
APRICOT (Prunus armeniaca L.)
In India, Apricot is grown in Ladakh, Himachal Pradesh, Jammu & Kashmir, Uttar
Pradesh and North-Eastern hilly region with a total annual production of about 16,000
metric tonnes. Apricots are processed by freezing and canning of pulp and drying of
whole apricots fruits. The wastes and processing residues can be utilized for making
jam, jelly, marmalade, pulp, juice, nectar, extruded products, leather, bar, bakery
products including, nutraceuticals, pharmaceuticals, cosmetics and other industrial
products etc. Appricot is a rich sources of several bioactive compounds, many vitamins
(A, C, thiamine, riboflavin, niacin and pantothenic acid) and many mineral having health
promoting effects. It has a rich nutritional content in terms of sugars (more than 60%)
proteins (8%), crude fiber (11.50%), crude fat (2%), total minerals (4%), vitamins
(vitamin A, C, K and B complex) and reasonable quantities of organic acids (citric acid
and malic acid) on dry weight basis.

3. Apricot fruit (produce
about 16000 MT), 38 -
44 % F/W are wastes
and by products
Pit inside fruit.
Stone / Pit (10 – 27
% F/W).
Seed kernel inside pit
shell 6 – 7 % F/W
Pomace - Skin & residual
pulp
(13 – 15 % F/W)
44 % total waste &
processing residues
F/W
Breaking pit shell to
take out kernel
Pericarp
( skin, rind, peel,
or husk ) 1 - 3 % F/
W
Mesocarp ( middle layer
of a fruit) / flesh 70 - 80
% F/W
Endocarp -
core, stone, or pit
surround and
protect the seed
Apricot Peel Dietary fiber 5%, protein 25 %, carbohydrates 8 %, oil 45 – 50
%, Vitamin A, C, E, minerals , antioxidants, skin-boosting
properties
Uses: Cake, cookies, biscuits,
Apricot Stone / Pit It is hard shell around seed. Crude protein 3.57 %, Crude fat
5.52 %, Potassium (244 g kg-l), calcium (1.15 g kg-').
Uses: activated carbon, feedstock , production of antioxidant
supplements, preservatives, and stabilizers.
Apricot Kernel Nutrient-dense , crude protein 14.1- 45.30 %, dietary fiber
6.03 to 22.24 %, Oil 42.2% to 57.2%. crude fiber 4.06% -
7.63%, high level minerals Ca (1063.0 - 2238.8 mg/Kg ) , K,
Mg and P, bioactive compounds, unsaturated fatty acids40-
50%, anticarcinogenic, antimicrobial, and antioxidant. Kernel
skin contains several glucosides such as apigenin 7-O-
glucoside, (cyanidin 3-(4″-acetylrutinoside), 3 - (6″-
acetylglucoside)-5-glucoside and salicylic acid
Kernel flour – Sweet kernel used as almond alternate and

4. direct consumption after drying. Sweet dishes – custard.
Wheat flour replacement 10 % in biscuits, 15 % in dried salted
noodles. Bitter Kernel for oil, tapu. cosmetics (facial cream,
lip bal). medicines, and scent industry. Sweet kernel oil for
cooking.
Apricot Kernel Oil Ca ( 1063.0 - 2238.8 mg/Kg), K (6206.5 -12715.9 mg/Kg ) ,
Mg, Na, P (3177.0 - 3762.9 mg/Kg) , Zn (7-9,5 mg/100 g)
Apricot Pomace
Apricot Pomace Flour / Powder: Contains carbohydrates,
proteins, vitamins and minerals, water-soluble components
crude oil ( 0.2-3.12%) , crude protein ( 1.06-4.87%), pectin
(0.32 to 0.64%), dietary fiber (6.76-7.82%), sugar (6.30-
9.36%), rich source of bioactive compounds, phenolics,
polyphenols, tocopherols, carotenoids, ascorbic acid,
flavonoids, etc.
Food Products: Nutritionally enriched (5 – 15 %) in ice
cream, cheese and 5 % in sausage, meat - nut crackers /
crispy snack (18%), noodles (15%), cookies (10 – 39 %) and
fortified biscuits.
Apricot Kernel
Kernels (Sweet, Bitter and Bitter- Sweet): Contains
protein (14.1 - 45.3%), oil (27.7 - 56% D/W), dietary fiber
(6.03 - 22.24 %), unsaturated fatty acids (40 – 50 %), sugar
(2.86 - 8.1%), ascorbic acid 1.05 and 2.14 mg/100g, vitamins
(A, C and E), minerals (especially K, Fe, Mg, P),
polyphenolic substances, bioactive compounds. Kernels
are antioxidant, antibacterial and antiparasitic.
Food Products: Dried and used as food, cosmetics,
medicines, and scent industry. Sweet Kernel flour can be
added in wheat / cereal / millet flour for noodles (15%),
cookies (20 %), nut crackers (18%), sweet dishes, custard,
ice cream, cheese and sausage, fried kernel snacks . Bitter
kernels are used for oil and tapu. higher antioxidant activity
and phenolic content. Presence of amygdalin limits for human
consumption Unprocessed kernels are not advised for food.
Kernel Oil: cooking, soap, perfume, facial cream, lip balm,
Ber or Indian jujube (Ziziphus mauritiana Lamk.) :

5. It grows in arid and semi-arid regions of India. Fruits low calorie, loaded with dietary
fibre, vitamins and minerals. Nutrients (% DB) in ber fruit are : protein 0.8, fiber 0.6,
carbohydrates 17, Ca 25.6, P 26.8, Fe 1.3, K, Mg, Na, Zn; vitamin A, C, B6, B12
Carotene , Thiamine , Thiamine , Niacin; Pectin 2.2 – 3.4%db. Ber fruits are a
powerhouse of several antioxidants including flavonoids, polysaccharides and
triterpenic acids that scavenges detrimental toxins and safeguards against chronic
health conditions like diabetes, cancer and heart disease. Fruit are consumed raw,
dried or processed. Processed products include pulp, juice, jam, jelly, marmalade,
murabba, syrup, sarbat, beverage, squash, candy, chutney, achaar, tea, etc By
products are utilized as dried residual pulp, slices, powder, aroma compounds, food
additives, carbonated beverage , fermented beverages, sauce, ketchup, etc.
Ber fruit 8.7 lakh ha
production over 8.9 lakh
tones
Ber fruit stone 25 %
F/W
Ber fruit peel Single pointed seed /
pit 2.7 - 12 % F/W. Pit
contains two seeds.
Ber seed Kernel (2.23 –
3.47 %),
Dreied fruit powder
incluting skin, stone,
kernel and flesh
Residual pulp /
pomace (48 %)
Total wastes and
residues (peel, stone
and residual pulp) 50
– 60 %

6. Ber Peel 1 – 3 % F/W
Nutritional Parameters: It is edible. Ber peel contains 27.34 %
crude fiber, 31.85 % crude protein, Ca and P.
Products : dried peel snacks, peel powder, 10 – 12 % in
biscuits, buns, cookies, cakes, chapaties, jujube tea
Ber Seeds 3.5 – 4.7
%
Crude fiber 48.12 d/w, crude protein 6.64 % d/w,
carbohydrates 63.24 % d/w, fat 1.89 % d/w . Seed protein
70.8 %, seed lipid unsaturated fatty acids 75 %, bael seed fat
14.94 %. to help cancer, improve the health of the skin,
cleanse the blood, relieve stress, stimulate restful sleep,
strengthen the immune system, protect the liver, aid in weight
loss, increase bonemineral density, and detoxify the body.
appetite stimulant or digestive aid., crude fiber (48.12%), fat
(1.89%), carbohydrate (63.24%)
Seed powder is used in tea, famine food, local medicines,
cosmetics,
Residual pulp /
pomace 48% F/W
Nutritional Parameters: Pomace 9.98 % crude fiber, 10.5 %
crude protein, 31.8 % carbohydrates, Ca and P, Fe, Pomace
is nutrient dense containing vitamins ( A, vitamin C and B
complex), minerals (potassium K, phosphorus P, manganese
Mn , calcium Ca, iron Fe, magnesium Mg, sodium Na, copper
Cu, bromine Br, rubidium Rb, lanthanum La, bioactive
compounds (phenolic compounds, rich in vitamin C, an
important vitamin with antioxidant and immune-boosting
properties, paste, floury meal fruit leather,
Dry powder in baking and jam, Cakes are made out of dried
and fermented pulp, 20 % in cookies
Products : Shredds, candy, tutti-fruity, pickles, chutney (from
discarded fruits). jam, syrup, juice, kheer, squash, puree,
sauce, ketchup, RTS beverages, vinegar and beer, brandy,
tarts, custard, kheer yoghurt, chapatti, paratha, baked
products, 10 – 12% residual pulp in biscuits, buns, bread, 18 %
in cup cake, up to 30 % in cake, 10 – 20 % in extruded
products, 10 – 20 % in pasta, noodles, 20 % in macaroni, and
other healthy snacks Achaar/Pickle, active ingredient in the
food industries to improve the nutritional value and quality of
the final products,

7. CHERRY Prunus avium Cerasus cerasoides (Himalayan cherry)
(Prunus avium Linn.; Family: Rosaceae)
Cherry commercial cultivation is carried at high altitudes and colder
climates in the states of Himachal Pradesh, Jammu & Kashmir and Uttar
Pradesh producing about 13,400 tonnes. There are several varieties, in
colors ranging from yellowish-pink to dark red. The golden red varieties—
are tart and sour with only a hint of sweetness. Deep red cherries have a
milder, less acidic taste than yellow. Cherry, Prunus avium, L is sweet and
Prunus cerasus L is . Flesh is juicy and pungent, cherries are mechanically
separated from its pit. It is consumed raw and processed as juice, jam,
jelly, puree, concentrates, confectionery, flour supplements in baked
products, tuti – frutti, sauce, salads, beverages, dried peel, dried pomace
and dried seed as snacks. It contains 12 – 16 % carbohydrates, 1 %
protein, 1.6 – 2.1 % dietary fiber, rich source of phytonutrients, vitamins,
and minerals Ca, Cu, Mg, Fe, Mn, P, Zn, red, purple, or blue pigments,
Cherry (Prunus avium Linn.; Family: Rosaceae)
HP (1183 t), J&K (14,000
t) and UP (NA). Total
wastes and processing
residues 70 – 80 %
Stone 39 % F/W
(Shell 75 – 80 % F/W
and kernel 20 – 25 %)
Pit Seed inner part
of pit) 7 - 15 % F/W
Kernel: inner softer
part of a seed

8. Kernel 6 – 7 % F/W Cherry Peel 1 – 3 %
F/W
Pomace 25 – 28%of
processed material
Dried pomace powder
Cherry fruit peel Peel – Natural source of phenolic compounds, bioactive
ingredients, minerals, vitamins, and fibers (6–9 % F/W),
having a large number of biological activities, including:
antioxidant, anti-inflammatory, anticancer,
antimutagenic, chemo-preventive and inhibiting α-
glucosidase activity, UV protection and pathogens, It is
also rich source of anthocyanins (natural pigments.
Products: dried peel powder used in probiotic ice
cream, breads, biscuits, cookies, cakes, cherry flavor.
snacks foods, etc.
Seed (pit and stone) - shell
(75 - 80%) and kernel (20 -
25%)
Seed: Crude fiber 10 – 12 % DB, protein 37 % DB, fat,
49 % DB, Carbyhydrates 7 – 8 % DB, lipid 40 % DB;
mineral composition mg / 100 g DB (Ca 192 , Fe 9.5 ,
Mg 249 , P 439, K 873 , Zn 3.4 and Na 83),
polyphenols
Kernel : 17 - 36% oil (rich in γ-sitosterol, β-tocopherol
and unsaturated fatty acids, with high content of oleic
acid (50–53%) and linoleic acid (35–38%), 7.2%
moisture, 4.4% ash, 46.6% carbohydrates, (30.25%
dietary fiber and 2.91% sugars), and 29.3% proteins.
kernel-fortified cereal flours,
Cherry pomace
Cherry Pomace : Pomace contains large quantities of
bioactive and nutritive compounds, high content of
phenolic compounds, pharmaceuticals with antioxidant
and anti-inflammatory properties. Dietary fiber 54.2% -
98.8% DM, pectin 1.5 % DM, dry matter content 91.37%
DM, polyphenols
Products : bakery goods - breads, muffins, cakes,
biscuits, cookies., quick bread, cupcakes, smoothie,
yoghurts, milkshake, fruit leather, cream cheese spread,
snacks, breakfast cereals, drink mixes, gluten-free
breads, 10 and 20% w/ w pomace in breads and
extrudates, cherry pomace–rice flour (14 %)

9. preparations, 10/80 (10 -20 %) cherry pomace / rice
flour extrudates, confectionaries. It is also used
sorbents for heavy metals, packaging films animal feed,
fuel, pet foods baked products, yogurts, cherry cake
filling, cake
Date Palm (Phoenix dactylifera L.)
Date fruit is a high nutritional value food, rich in carbohydrates (total sugars, 44-88%),
dietary fibers (6.4-11.5%), proteins (2.3 - 7 %), fat (0.2–0.5), pectin (1–4%), ash (1–
2.5%), crude fiber (3–18%), total dietary fiber (6.26 - 8.44 %), oil in flesh (0.2-0.5%), oil
in seed (7.7-9.7%) polyphenol 3, minerals (calcium, iron, magnesium, selenium,
copper, phosphorus, potassium, zinc, sulfur, cobalt, fluorine, and manganese) and
vitamin B complex (thiamine (B1), riboflavin (B2), niacin (B3), pantothenic (B5),
pyridoxine (B6), and folate (B9), antioxidants, antibacterial, antifungal, and anti-
proliferative, cholesterol-lowering and digestion improving properties. In India the top
producing states are Rajasthan, Maharashtra, Tamil Nadu, Kerala and Gujarat with a
production of 171522 MT of fresh fruits. It is harvested at different stages: (i) fruit is still
growing and green, (ii) fruit has reached full size and has changed color from green to
red or yellow, (iii) fruit's tip begins to soften and (iv) fruit has reached full maturity. Date
palm berry contains 50–88% fleshy part F/W, a single seed enclosed by fibrous
parchment like endocarp, fleshy mesocarp and the fruit skin (pericarp). These are
consumed fresh or dry dates. Dates are processed in to wide range of products (bars,
syrup, paste, juice, sugar, jam, candies, condiments , chutney, pickle, wine, etc. By
products (date pit, seed, seed kernel, discarded fruits, and press cake) are used in
energy beverages, bread, pie, cakes, cookies, wine, beer, liquor, vinegar, functional
foods, animal feed, etc as these are rich in carbohydrates, dietary fibers, antioxidants,

10. and phenolic compounds . dates may be considered as a nutritious food that can play a
major role in human nutrition and health because of their wide range of nutritional and
functional properties.
Dates- Maharashtra,
Tamil Nadu, Kerala
and Gujarat
production 171522 MT
Dates fruit wastes 17–
28% F/W
Date fruit pit 10 – 20
% F/W
Date seed 6 to 20% of
the fruit weight
Date seed kenel
Culled / discarded
fruits
Date seed powder
Date press cake after
juicing 17 – 18 %
Date Seeds Date Pits: Protein (N × 6.25) 5–7, Fat 7–
10, Crude fiber 10–24, Carbohydrate 55–
70, Ash 1–2, 7.7–9.7% oil , date pits are
rich in oil, proteins, minerals, and fiber,
There are at least sixteen, amino acids in
date pits.
Seed: Protein 5.56 - 5.17% db, oil 5–13%
% db, ash 1.15 - 1.12% db, carbohydrate
83.1 - 81.0% db, fat 9.0 %, dietary fiber
73.1 %, phenolics (3942 mg/100 g), and
antioxidants (14, 15) ; trace amount of
selenium, major mineral nutrient:
potassium (255.43), magnesium (62.78),
calcium (48.56) and phosphorus (41.33)
(mg/100 g of oil); fat (9.0 g/100 g), dietary
fiber (73.1 g/100 g), phenolics (3942

11. mg/100 g), and antioxidants (14, 15),
Products: coffee substitute / additive to
coffee, seed powder (made after roasting),
date seed syrup drink as a tea, syrup as
bread spread, date powder into smoothies
or juices., bread, cookies, cakes, date-
paste, date-syrup, date dip, date-honey,
snacks and baked products, adsorbent for
dye-containing waters, animal feed,
cosmetics, oleic acid
Defatted date seed powder: Rich source of
fiber in bakery products. 5 – 20 % in bread
Date seed flour: 2 – 5 % into muffin,
yoghurts, coffee,
Date seeds oil:
Date seed kernel Source of natural antioxidants for
medicinal and commercial uses. rich in
selenium, manganese, copper, and
magnesium,
Date Seed Press Cake (17 -28% F/W) Date press cake is a by -product of date
fruit juicing, Rich in carbohydrates, dietary
fibers, antioxidants, and phenolic
compounds, protein content (3.62–5.23%
db), Carbo (83.33 % db), fat (4.92% db),
crude fiber (11.74 % db), minerals K 20 -
39, Ca 503 – 417, , Mn, and Fe 71 - 90,
Zn 17 -21, Cu 7.65 – 10.47, Mn 9.63 –
12.43, Mg 825 -1093, Zn (0.5 mg/100g), P
541 – 1165, Na 1.57 – 2.3 ; vitamins (
thiamine, folic acid, ascorbic acid,
riboflavin, dietary fiber, phenolic
compounds, and antioxidants.
Products: Date press cake powder, vegan
protein bars 10 % in biscuits, soup,
vinegar, bakery yeast, date syrup, , jams,
marmalades, concentrated beverages,
chocolates, sherbet, puddings, ice cream,
confectioneries, sweets, snacks, bakery
products and health foods, date bars,
pectin, baby food sweetening agent, etc.
Activated carbon, antioxidant-enriched
soap,

12. Culled Fruits Discarded Unsuitable for
Marketing :
Cull dates are fruits that are too hard, too
small, blemished, of poor appearance,
infested or containing foreign matter
Products: Pickles, chutney, juice, jam,
jelly, marmalade, candy, ice cream, date-
in-syrup, confectionery, date butter,
carbonated and non-carbonated
beverages, as a sugar substitute. and
confectionary products, date wine, alcohol
, organic acids, baker’s yeast, antibiotics,
and single cell protein. date paste: 4–8%
date paste in bread, 20 % in cookies, and
other Ready-to-use Date Products -
Date Paste Made from wasted dates that are not
suitable for marketing. Used as a
substitute for flour in bakery and
confectionary products. 4–8% in bread, 20
% in cookies, sausages , 10 % in ice
cream,
LICHEE / Lychee (Litchi chinensis Sonn.)
The lychee (Litchi chinensis) — also known as litchi or lichee — is a small tropical juicy
and delicious fruit from the soapberry family. Known for their sweet and flowery flavor,
they’re typically eaten fresh and sometimes used in ice creams or processed into dried
litchi, juice, squash, syrup, cordial (clear juice) salad, wine, sherbert, fermented
beverages, nuts, pulp, jam and jelly. Fruit contains protein 1.1 – 2 % F/W, fat 0.1 – 0,2
% F/W, carbohydrates 47.8–58.8 % F/W, Total sugars 38.8–50.2 % F/W, Energy 185–
229 % kcal F/W, dietary fiber 1.3 %, dietary fiber in dry dates 4% to 8%, minerals Ca,
Fe, Mg, P, Na, Zn, Phoshorus and selenium, vitamins ((B1, B2, B3, B6, C, E, K),
carotenoids, polyphenols and healthy antioxidants. Lychees contain several healthy
minerals, vitamins, and antioxidants, such as potassium, copper, vitamin C, epicatechin,
and rutin. These may help protect against heart disease, cancer, and diabetes. In India,
428,900 metric tonnes of lychee is produced annually from 56,200 hectares. grown in
the states of Bihar, Tripura, Assam, West Bengal, Orissa, Uttar Pradesh, Punjab and
Haryana.
bioactive substances

13. Lychee fruit production
575,000t. Total by-
products 19.85 to
59.54%.
Pericarp (9.20 - 15%
F/W) / 9.20% and flesh
Seed 6.96 to 22.58%/
17.58
Peel / pericarp as
processing waste
12.89 to 36.96%
Pomace / Leftover pulp
(8 %)
Lychee seed powder Lychee seed extract
Lychee peel powder
Peel / Pericarp Powder / flour dietary fiber 19.88 %, protein 10 %, lipid 7.1%,
carbohydrates 59.6 %. Phytochemicals phenolic compounds
(6.360 g/100 g , ascorbic acid 0.295 g/100 g),Contains large
amounts of flavonoids and polyphenols, phytochemicals (
ascorbic acid , phenolic compounds, including gallic acid,
flavonoids (procyanidin B4, procyanidin B2 and epicatechin),
high antioxidant activity. Protein 9.25, crude oil , fiber 28.34%,
carbohydrates 84.20ab. bioactive components total polyphenols
(53.38,) total flavonoids (18.22), total carotenoids (120 ), L-
ascorbic acid (22.7) and anthocyanins (19.24mg / 100 g). anti
oxidant activity 78.00%
Peel products: peel powder in biscuits, up to 30 % in cookies,
Fermented beverage, Peel powder biosorption of Cr(VI) from
waste water. Cellulose, etc
Seeds
Lychee seed
starch
Seeds are rich source
of phytochemicals (flavonoids), polysaccharides (40.7%), starch
(11 – 14%), oil content (3.72% high unsaturated fatty acids),
proteins (4.93 - 8.73 %), fibers ( 21.42- 24.5%), minerals Mg
(0.28%), Ca (0.21%) and P (0.11%), total polyphenols (71.9,)
total flavonoids (34.72), total carotenoids (195 ), L-ascorbic acid
(75.7) and anthocyanins (35.24mg / 100 g). fatty acids, natural
antioxidant activity( 87.0%), functional ingredient, natural
preservative, innovative food and pharma products.

14. Seed products: Starch for bakery products, edible coatings and
films, thickener and binder in garavy, marmalade, sauce, soup,
and jelly, puddings, dairy products, confectioneries coating,
flavour encapsulation, seed extract, functional food ingredients,
pharmaceutical ingredients,
Lychee Pomace Lychee Pomace :Protein 137.9, fat 102.6, fiber 325, dietary fiber ,
fruit drink, flavored ice cream., vinegar, juices,wines,pickles,jams,
ice creams and yogurts,biscuits, buns, cookies, crackers, cakes, muffins, wheat rolls and
scones
Continued as part - 2
Major Literature Sources:
1. ICAR - National Research Centre On Litchi
2. ICAR-Agricultural Technology Application Research Institute, Jodhpur, Rajasthan)
3. Ekin Dincel Kasapoglu. Et al. Apricot juice processing byproducts as sources of value-
added compounds for food industry
4. Zahra Ashraf and Zoresh Hamidi . 2021. Date and Date Processing: A Review.
And many more from national and international literature