Management of fruit waste by products, mujahid hussain

Mujahid Hussain
Department of Botany,
University of Sargodha
M.Phil. Botany
6/16/2017
Mujahid Hussain (M.Phil Botany) Department of Botany,
University of Sargodha, Sargodha(
mujahid.hussain7877@gmail.com)
1
Management of fruit
waste by-products

Definition of waste management
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 Waste management is the collection of all thrown away materials
in order to recycle them and as a result decrease their effects on
our health, our surroundings and the environment and enhance
the quality of life.

Management of different by-products
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 During the canning of fruits and the preparation of juices, jam, jelly
etc. large quantity of waste material are left over, and these have
to be utilized for the manufacture of different products.
 The waste can be successfully utilized by setting up a by-product
industry and its success depends upon the ready availability of
large quantity of the waste material in the neighborhood.
 Industry should used by-product of a industry as raw material in
their production.

What to do with fruit waste
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 Processing of fruits produces two types of waste
1. - a solid waste of peel/skin, seeds, stones etc.
2. - a liquid waste of juice

Fruit waste
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 In some fruits the discarded portion can be very high (e.g.
mango 30-50%, banana 20%, pineapple 40-50% and orange
30-50%).
 Therefore, there is often a serious waste disposal problem,
which can lead to problems with flies and rats around the
processing room, if not correctly dealt with.
 If there are no plans to use the waste it should be composted,
buried or fed to animals well away from the processing site.

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Solid wastes
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 There are a number of possibilities for use of some types of
solid fruit wastes but there is as yet no evidence that any of
these are economic.
 One of the main problems in using fruit wastes is to ensure
that the waste has a reasonable microbiological quality.
 Only waste produced during the same day should therefore be
used - it is not advisable to store wastes to use for example at
the end of a week's production.
 Even with this precaution the waste is still likely to contain
moldy fruit, insects, leaves, stems, soils etc. which will
contaminate any products made from it.

Continue
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 Therefore, it is necessary to ensure that some preliminary
separation takes place during processing
 Put peel and waste pulp into one bin
 Moldy parts, leaves, soil etc. to another which is discarded
 Stones, seeds etc. into a third bin.

Possible products
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 The six main products that can be considered are as follows:
1) Candied peel
2) Oils
3) Pectin
4) Reformed fruit pieces
5) Enzymes
6) Wine/vinegar

Candied peel
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 Peel from citrus fruits
(orange, lemon, grapefruit)
can be candied for use
either in baked goods or as
a snack food.
 In addition, shreds of peel
are used In preparation of
jams and jellies.

Oil
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 The stones of some fruits
(e.g. mango, apricot, peach)
contain appreciable quantities
of oil or fat, some of which
have specialized markets for
culinary applications.
 Palm kernel oil is well
established as both a cooking
and industrial oil.

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Oil from fruit peel Oil from amla

Pectin
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 This is a gelling-agent used in jams and
some sweets found to a greater or
lesser extent in most fruits.
 Commercially, pectin is extracted from
citrus peel and apple pomace (the
residue left after apple juice has been
removed).
 Some other tropical fruits contain high
levels of pectin, passion fruit being a
notable example.

Reformed fruit pieces
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 Fruit pulp can be recovered and formed into synthetic fruit pieces.
 It is a relatively simple process but the demand for this product is not
likely to be high and a thorough evaluation of the potential market is
strongly recommended before any work is undertaken.

Enzymes
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 Commercially, the three most important
enzymes from fruit waste are:
 Papain (from papaya)
 Bromelain (from pineapple)
 Ficin (from figs)
 Each is a protein degrading enzyme
used in such applications as washing
powders, leather tanning and beer
brewing.

Wine/Vinegar
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 Although these products should be produced from fresh, high
quality fruit juices in order to obtain high quality products, it is
technically feasible to produce them from both solid and liquid
fruit wastes.
 Solid wastes should be shredded and then boiled for 20-30
minutes to extract the sugars from the fruit and to sterilize the
liquid.
 This is then filtered through boiled cloth to remove the solids and
cooled ready for inoculation with yeast.

Continue……
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Liquid wastes should be separated during production to ensure
that fruit juice is kept separate from wash water (e.g. the juice
could be drained from a peeling/slicing table into a separate
drum).
 The juice is then boiled for 10-15 minutes and treated as
above.
The liquid is then inoculated with a wine yeast and fermented
in the normal way for wine production.
This can then undergo the normal second fermentation to
produce fruit vinegar.

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Apple by-products
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 Pomocae left after extraction of
apple juice can be dried and
utilized for preparation of pectin.
 Apple chutney is similar to
mango chutney.

Apricot
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 Apricot is used as
confectionary.
 Edible oil.
 Cosmetics
 and pharmaceuticals
preparation.

Grapes
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 Seeds are used to extract oil.
 Tartaric acid recover by
crystallization.
 Tannin extract can be extracted
from the decorticated grape
seeds.
 Grape jelly, grape chutney
 Grapes can be used in
commercial pectin production.

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Mango
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 Used in soap and oil
industry
 Dried stone:- flour
making (5.56% protein,
16.1% fat, 0.35%
mineral, 69.2%
carbohydrate)
 Good manure for plants

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Pineapple
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 Pineapple juice from
waste part fermented in
to alcohol.
 It is used for preparation
of jam with high quality
of pectin.
 It is also used in
preparation of vinegar.

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Citrus by-products
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 By-products:- Peel and seeds
 Essential oil for cosmetic, perfumery,
confectionary
 Peel oil of high quality:- Used
flavouring material in juice beverages.
 Citrus seed:- Oil (0.54%), limoline
used in mosquito repellent.
 Citric acid also prepared from citrus by
fermentation.

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Thank you 

Management of fruit waste by products, mujahid hussain

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