Crimson Publishers Publish With Us Reprints e-Books Video articles


Novel Techniques in Nutrition and Food Science

Potential Utilization of Fruit and Vegetable Wastes for Food through Drying or Extraction Techniques

  • Open or Close Nora Salina Md Salim1*, Ashutosh Singh2 and Vijaya Raghavan3

    1School of Fundamental Science, Universiti Malaysia Terengganu, Malaysia

    2School of Engineering, University of Guelph, Canada

    3Department of Bioresource Engineering, McGill University, Canada

    *Corresponding author: Nora Salina Md Salim, School of Fundamental Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia

Submission: October 30, 2017; Published: December 12, 2017

DOI: 10.31031/NTNF.2017.01.000506

ISSN 2640-9208
Volume1 Issue2


Reducing food waste by complete utilization of resources creates good impact for the food security, economy, and the climate. Current world population is projected to rise to 11.2 billion by the end of this century. With the incremental population, more food needs to be produced to fulfill the future demand. However, one-third of food produced is lost or wasted globally, and these wastes contribute to global climate change. Fruit and vegetables, are highly perishable biological materials contributed to the higher food waste compared to other commodity. Therefore, this paper identifies the potential utilization of abundance of seasonal crop, crop remains, and also by-products of fruit and vegetable using appropriate technologies for the conversion of food wastage into value added products. Both techniques can help to facilitate the effective food production to feed the world.

Keywords: Food losses; Food waste; Food security; Crop remains; By-product; Drying; Extraction

Get access to the full text of this article