Valorization of Carrot and Turnip Processing Wastes and By-Products

From the beginning of the food production chain, around 15% of all fruits and 25% of all vegetables are lost, according to the Food Wastage Footprint and Climate Change Report. Mostly due to the effects of microbial deterioration, the large losses and wastes in the fresh and processing industries are developing into a serious environmental problem. To solve these issues, there has been a recent increase in research and invention in the fields of food, packaging, and pharmaceuticals. The underused wastes (seed, peel, rind, and pomace) have the potential to be excellent sources of beneficial bioactive substances, such as functional nutrients, amylopectin, phytochemicals, vitamins, enzymes, dietary fibers, and oils. Fruit and vegetable wastes are among the most common agro-industrial wastes. This discarded biomass can be used to create biofuels such as bioethanol, biomethane, biohydrogen, and biobutanol. This article intends to highlight the applications of carrot and turnip processing wastes and their usage in various value-added products.