Valorization of Fruit Processing Industry Waste into Value-Added Chemicals

Food production, processing, and preparation produce larger amounts of waste that endanger human health by polluting the environment. Approximately 25–30% of the final product, solid and liquid, is wasted in the fruit processing plants. Each year, waste fruits and vegetables amounting to over 100 billion tons are thrown. Fruit and vegetable wastes have a higher moisture content, making them unsuitable for burning. At the same time, there are so many organic components present in the stacking or landfilling practices that will generate many leachates, seriously polluting the environment. Understanding how to utilize these resources and convert waste fruits and vegetables into useful products is essential. Because of the generation of significant amounts of byproducts from fruits at various stages of the sequence, the recycling of waste from the industries that process fruits has emerged as one of the most challenging elements globally. This garbage can be utilized to generate a valuable product, which is a fresh step toward its sustainable application. This chapter offers an in-depth analysis of recent developments in the utilization of waste materials generated during fruit processing. In addition, the source of fruit waste, characteristics of fruit waste, byproducts of fruit processing industries, and opportunity challenges related to fruit waste are discussed.