Edible Packaging from Fruit Processing Waste: A Comprehensive Review

ABSTRACT

Fruit by-products are considered as a potent natural source for value-added compounds such as starch, pectin as well as bioactive compounds. These are also rich source for carbohydrate, minerals, vitamins, fibers, phenolic compounds, flavonoid compounds, anthocyanin, hydrolysable and condense tannins. The starch and pectin are natural-based polysaccharide produce also after fruit processing; has unique properties to develop biodegradable packaging and can expand the possible range of uses in food industries. Recently, the consumer and industry demand for the biodegradable and edible packaging has been increased. Edible packaging is considered alternatives of the synthetic polymer and help to enhance the shelf life of the food products while retaining their nutritional, biological and sensory quality. It helps in minimizing lipid oxidation; reducing weight loss, retarded respiration and enzymatic browning of the food products, that is, fruits & vegetables and others. The present review explores about the edible packaging, physiochemical properties and edible film forming ability of fruit wastes of apple, banana peel, citrus, grapes, jack fruit, mango, pomegranate, pineapple, and tamarind. Therefore, the by-products of the fruit processing can be utilized to develop edible coating and film to enhance the shelf life of food products at commercial scale.

KEYWORDS:

• Edible packaging
• fruit processing
• fruit waste
• bioactive compounds
• biopolymers
• starch
• pectin

Acknowledgments

The authors are grateful to the National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana, India

Disclosure statement

The authors declare that there is no conflict of interest associated with this article.