Paramasivam Santhoshkumar

Although fruit and vegetable processing wastes are a great source of several macro/micronutrients and nutraceutical ingredients, in most cases, they are discarded or underutilized. Given the advancements in technology and the increasing awareness about the prospects of resource recovery, it is indeed a sustainable approach to effectively valorize such biomasses for both food and non-food applications. One promising concept is their prebiotic potential. Particularly, these agro-processing wastes are rich in dietary fiber and an array of bioactive compounds, making them an excellent substrate for probiotics, which are valued for their numerous health benefits. The effective extraction and inclusion of prebiotic fibers, oligosaccharides and bioactives from processing residues into a variety of functional foods, beverages, and supplements has been made possible by advancements in food technology. Considering the increasing research interest in this area, this review presents the fundamental concepts, expands on compositional merits, provides commodity-specific advantages, and concludes with the relevance and rising thrust of sustainability and the circular food economy. The sector benefits from the synergy between the circular economy policies and increased industry focus on waste valorization strategies, which further improve commercial viability. With consumers placing a greater emphasis on sustainability, clean-label products, and vegan-friendly options, plant-based prebiotics, including those made from fruit and vegetable byproducts, dominate market shares. Emphasis is placed on recent insights and innovations. With promising prospects and a keen focus on a circular food economy, the approach must consider scalability and commercialization, as many waste streams require pretreatment, the heterogeneous nature of waste makes process optimisation difficult and can lead to scalability issues

Electrospinning is a versatile process for producing ultrafine fibers, typically ranging from nanometers to micrometers in size, by applying a high voltage to a polymer solution. The resulting nanofibres are randomly oriented on the collector plate, creating a membrane. Polyvinylidene difluoride (PVDF), a hydrophobic food‐grade polymer, was utilized in this study to fabricate a nanofibrous membrane. The polymer concentrations (15%–24%) and the dissolving solvents N, N‐dimethylformamide, and acetone in various ratios were optimized to form a high‐conductivity polymer solution. The optimized polymer and dissolving concentrations to create a beadless fibrous membrane were 20%–22% (w/w) and 8:2, respectively. The optimized spinning process parameters were 12.5 kV as the applied voltage, a 1.5 mL/h sample flow rate, a distance of 5.5 cm between the needle and the collector plate, and the plate collector and spinneret speed set at 25 rpm. The fabricated nanofibrous membranes' average pore size was 478–543 nm, exhibiting 160–165 μm thickness, with a tensile break strain of 56.7% and 71% at 11.5 and 32.5 N ultimate force, respectively. In this study, the fabricated PVDF membrane effectively reduced the yeast load of coconut inflorescence sap and extended the shelf life.

This study explores the innovative use of 3D printing to repurpose fruit processing waste, focusing on the development of vegan gummies from watermelon rind. Gummies were formulated with watermelon rind puree, sugar, and varying pectin concentrations (0%, 5%, 10%, 15%, and 20% w/w) to optimize the hot extrusion 3D printing process. Material characterization, including textural, rheological, and thermal analyses, was conducted to establish correlations with 3D printability. The effects of printing parameters, speed (600, 800, and 1000 mm/min), nozzle diameter (0.6, 0.84, and 1.22 mm), and temperature (60, 80, and 100°C) were evaluated. The optimized formulation containing 10% using high methoxyl pectin demonstrated good printability, achieving the best results with a nozzle diameter of 0.84 mm, a temperature of 80°C, and a printing speed of 800 mm/min. Sensory evaluations indicated a higher consumer preference for 3D‐printed gummies than their non‐3D‐printed counterparts. This study highlights the potential of 3D printing in promoting sustainable practices through waste valorization and upcycling, aligning with the United Nations' Sustainable Development Goals (UN‐SDGs). This research study provides insights into the development of a novel value chain from a range of fruit and vegetable discards which are otherwise considered as zero value wastes. Importantly, 3D printing supports excellent levels of customization, promoting wider product ranges and improving consumer acceptability of agricultural by product/waste‐sourced products.

Grain storage systems play an essential role in preserving both the quality and quantity of grains, which are vital for ensuring food security and economic stability. However, they face various challenges, including limitations in infrastructure, environmental impacts, and technological barriers. The previous chapters explore various approaches to controlling pests in stored products and address the associated challenges. This chapter focuses specifically on non-chemical approaches for managing stored product pests and proposes proactive measures for resolving these issues. By directly addressing these challenges and adopting innovative solutions, the storage sector can improve its efficiency, sustainability, and resilience in meeting evolving global food security demands.