Eco-friendly valorization of fruit peels: Physicochemical and functional characterization for feed industry applications Eco-friendly valorization of fruit peels
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Abstract
The fruit processing industry generates large amounts of fruit peels as waste. These peels, however, are rich in bioactive compounds like flavonoids and phenolics, with excellent antioxidant properties. Utilizing them as feed ingredients provides an eco-friendly waste management solution and adds value to the processing chain. This study aimed to characterize the physicochemical (e.g., pH, ash, moisture content, crude lipid, crude fibre, carbohydrates content) and functional properties (e.g., bulk density, tap density, flowability, porosity, water and oil absorption capacities, foaming capacity, stability, and least gelation concentration) of selected fruit peels such as Carica papaya, Ananas comosus, Musa acuminata, and Punica granatum. The findings highlight the potential of the selected fruit peels as valuable feed ingredients. The low bulk density and tap density in M. acuminata peels (0.29 ± 0.01 g. cm-3 and 0.31 ± 0.01 g. cm-3, respectively) helps in enhanced palatability. M. acuminata peels also showed excellent water and oil absorption (5.30 ± 0.10 mL. g-1 and 1.57±0.05 mL. g-1) and porosity (71.15 ± 2.22), indicating their role as effective food hydrocolloids, improving digestibility and binding properties. Notably, P. granatum, C. papaya and A. comosus peels also demonstrated strong performance across all selected parameters, suggesting their utility in the feed industry. While the ash content was notably high in M. acuminata peels, all fruit peels exhibited high fibre content, which is beneficial for digestive health and gut functionality in livestock. These properties contribute to better feed stability, energy retention, and eco-friendly production, promoting sustainable waste valorization practices.
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References
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Jalal H., Pal M.A., Ahmad S.R., Rather M., Mudasir A., Hamdani S. Physico-chemical and functional properties of pomegranate peel and seed powder. The Pharma Innovation Journal, 2018, 7(4): 1127-1131. Available at: https://d1wqtxts1xzle7.cloudfront.net/117527704/7-4-101-663-libre.pdf?1723998048=&response-content-disposition=inline%3B+filename%3DPhysico_chemical_and_functional_properti.pdf&Expires=1741455302&Signature=IMn-gt8MqqaPn49UqdwS968bLyZfIbNTDwEbn3Zwr7KdqxpZP8uZcm-RH7ehAns0TZmtXMS4y7hRtp4LpR6LQ8uKlsqFWW-emXk0EM0mFKSNO2DD7RLN3eBGxbTQ2VK8gsw4zzpFN-GCdn9ooH293qLXZFp-HT8Lr4zJy3CdqyiT0Kv8rvpe3A358kJUudGy8ExK3o93b0iGQp9kN8TkConbEvbE6IOrKe9GFroQcBuAhJ6dWh~oMTtdbC~TQgT5xqQxdjkkJlWRASw7bn2wxPefu-dxVlDn46-PtZh80voKL~AVgSdMS4zMMXjJBfPq5tus9EXr0~9hw2TFeJdczQ__&Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA
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Joshi D., Dobhal N. Physicochemical properties of raw and ripe papaya (Carica papaya L.) peel powder. The Pharma Innovation Journal, 2023, 12(8): 635-638
Kargarzadeh H., Huang J., Lin N., Ahmad I., Mariano M., Dufresne A., Thomas S., Gateski A. Recent developments in nanocellulose-based biodegradable polymers, thermoplastic polymers, and porous nanocomposites. Progress in Polymer Science, 2018, 87(12): 197-227. https://doi.org/10.1016/j.progpolymsci.2018.07.008
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Mohd Dom Z., Mujianto L., Azhar A. Physicochemical properties of banana peel powder in functional food products. Food Research, 2021, 5: 209-215. https://doi.org/10.26656/fr.2017.5(S1).037
Muhammad A., Dayisoylu K.S., Pei J. Compositional analysis of natural pomegranate peel powder dried by different methods and nutritional and sensory evaluation of cookies fortified with pomegranate peel powder. Frontiers in Nutrition, 2023, 10(3). https://doi.org/10.3389/fnut.2023.1118156
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Sarkar A., Haque M.A., Alam M. Unlocking the potential of pomegranate peels as a valuable source of bioactive compounds through effective drying strategies. Food Chemistry Advances, 2024, 4(6): 100622. https://doi.org/10.1016/j.focha.2024.100622
Shearer K.D., Maage A., Opstvedt J., Mundheim H. Effects of high-ash diets on growth, feed efficiency, and zinc status of juvenile Atlantic salmon (Salmo salar). Aquaculture, 1992, 106(4): 345-355. https://doi.org/10.1016/0044-8486(92)90266-N
Shurson G.C., Hung Y-T., Jang J.C., Urriola P.E. Measures Matter-Determining the True Nutri-Physiological Value of Feed Ingredients for Swine. Animals, 2021, 11(5): 1259. https://doi.org/10.3390/ani11051259
Smita M., Bashir M., Haripriya S. Physicochemical and functional properties of peeled and unpeeled coconut haustorium flours. Journal of Food Measurement and Characterization, 2019, 13(1): 61-69. https://doi.org/10.1007/s11694-018-9919-9
Sugiharto S. The effect of using fruit peel on broiler growth and health. Veterinary World, 2023, 16(5): 987-1000. https://doi.org/10.14202/vetworld.2023.987-1000
Thiex N., Novotny L., Crawford A. Determination of Ash in Animal Feed: AOAC Official Method 942.05 Revisited. Journal of AOAC International, 2012, 95(5): 1392-1397. https://doi.org/10.5740/jaoacint.12-129
Tze N.L., Han C.P., Yusof Y.A., Ling C.N., Talib R.A., Taip F.S., Aziz M.G. Physicochemical and nutritional properties of spray-dried pitaya fruit powder as natural colorant. Food Science and Biotechnology, 2012, 21(3): 675-682. https://doi.org/10.1007/s10068-012-0088-z
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Wilson R., Kadam D., Chadha S., Sharma M. Foam Mat Drying Characteristics of Mango Pulp. International Journal of Food Science and Nutrition Engineering, 2012, 2(4): 63-69. https://doi.org/10.5923/j.food.20120204.03
Zahid H.F., Ranadheera C.S., Fang Z., Ajlouni S. Utilization of Mango, Apple and Banana Fruit Peels as Prebiotics and Functional Ingredients. Agriculture, 2021, 11(7): 584. https://doi.org/10.3390/agriculture11070584
Zhang Y., Liao J., Qi J. Functional and structural properties of dietary fiber from citrus peel affected by the alkali combined with high-speed homogenization treatment. LWT - Food Science and Technology, 2020, 128(6): 109397. https://doi.org/10.1016/j.lwt.2020.109397
Ain H.B.U., Saeed F., Barrow J.C., Dunshea F.R., Suleria H. Food processing waste: A potential source for bioactive compounds. In: Murthy HN, Bapat HN (eds) Bioactive Compounds in Underutilized Fruits and Nuts, 2020, pp.: 625-649. ISSN: 2511-834X. https://doi.org/10.1007/978-3-030-30182-8_45
Akram T. Supplementation of banana peel powder for the development of functional broiler nuggets. Peer Journal, 2022, 10(11): e14364. https://doi.org/10.7717/peerj.14364
Anjum S., Sundaram S. Comparative study on nutrient composition and functional characteristics of tropical fruits with emphasis on banana fruit peel. International Journal of Pharmacy and Pharmaceutical Sciences, 2022, 14(5): 25-35. https://doi.org/10.22159/Ijpps.2022v14i5.44144
Bakshi G., Ananthanarayan L. Characterization of lemon peel powder and its application as a source of pectin degrading enzyme in clarification of cloudy apple juice. Journal of Food Science and Technology, 2022, 59(7): 2535-2544. https://doi.org/10.1007/s13197-021-05270-7
Boyd J. Feed Industry. In: Encyclopedia of Animal Cognition and Behavior. Springer International Publishing, Cham, 2020, pp. 1-8. https://doi.org/10.1007/978-3-319-47829-6_222-1
Chandra S., Samsher. Assessment of functional properties of different flours. African Journal of Agricultural Research, 2013, 8(38): 4849-4852. https://doi.org/10.5897/AJAR2013.6905
Coffey D., Dawson K., Ferket P., Connolly A. Review of the feed industry from a historical perspective and implications for its future. Journal of Applied Animal Nutrition, 2016, 4: e3. https://doi.org/10.1017/jan.2015.11
Diarra S.S. Peel meals as feed ingredients in poultry diets: Chemical composition, dietary recommendations and prospects. Journal of Animal Physiology and Animal Nutrition, 2018, 102(7): 1284-1295. https://doi.org/10.1111/jpn.12954
Dias P.G.I., Sajiwanie J.W.A., Rathnayaka. Chemical Composition, Physicochemical and Technological Properties of Selected Fruit Peels as a Potential Food Source. International Journal of Fruit Science, 2020, 20(2): S240-S251. https://doi.org/10.1080/15538362.2020.1717402
Ezzat M.A., Abetra K., Noranizan M.A., Yusof N.L. Production and properties of spray dried Clinacanthus nutans using modified corn starch as drying agent. Food Research, 2020, 4(5): 1700-1709. https://doi.org/10.26656/fr.2017.4(5).201
Farid E., Mounir S., Talaat E., Elnemr S., Siliha H. Effect of foaming parameters on the physical and phytochemical properties of tomato powder. Food Science Biotechnology, 2022, 31(11): 1423-1431. https://doi.org/10.1007/s10068-022-01125-9
Felli R., Yang T.A., Wan Abdullah W.N., Zzaman W. Effects of incorporation of jackfruit rind powder on chemical and functional properties of bread. Tropical Life Sciences Research, 2018, 29(1): 113-126. https://doi.org/10.21315/tlsr2018.29.1.8
Gbenga-Fabusiwa F.J., Jeff-Agboola Y.A., Ololade Z.S., Akinrinmade R., Agbaje D.O. Waste-to-wealth; nutritional potential of five selected fruit peels and their health benefits: A review. African Journal of Food Science, 2022, 16(7): 172-183. https://doi.org/10.5897/AJFS2021.2138
Gopalraaj J., Raj J.B.S., Velayudhannair K., Chandrakas L. Bromelain improves the growth, biochemical, and hematological profiles of the fingerlings of Nile Tilapia, Oreochromis niloticus. Journal of Applied Biology and Biotechnology, 2022, 10(2): 73-77. https://doi.org/10.7324/JABB.2022.10s207
Gopalraaj J., Velayudhannair K. Growth and health response to dietary supplementation of Pineapple peel extract in Labeo rohita (Hamilton, 1822) Fingerlings. Bioscience Biotechnology Research Asia, 2024a, 21(1): 139-146. http://doi.org/10.13005/bbra/3209
Gopalraaj J., Velayudhannair K. A Comparative study of nutrient composition, proteolytic activity, phytochemical profiles, vitamin C content, and antioxidant properties in the peels of selected perennial fruits. Agricultural Research, 2024, 10: 2249-7218. https://doi.org/10.1007/s40003-024-00798-4
Gopalraaj J., Velayudhannair K., Arockiasamy J.P., Radhakrishnan D.K. The effect of dietary supplementation of proteases on growth, digestive enzymes, oxidative stress, and intestinal morphology in fishes - A review. Aquaculture International, 2023, 32(7): 745-765. https://doi.org/10.1007/s10499-023-01191-8
Hasanah R., Daningsih E., Titin T. The analysis of nutrient and fiber content of banana (Musa paradisiaca) sold in Pontianak, Indonesia. Asian Journal of Natural Product Biochemistry, 2017, 15(1): 21-25. https://doi.org/10.13057/biofar/f150104
Ismail B.P. Ash Content Determination. In: Food Analysis Laboratory Manual, Springer Cham, 2017, pp. 117-119. https://doi.org/10.1007/978-3-319-44127-6
Jalal H., Pal M.A., Ahmad S.R., Rather M., Mudasir A., Hamdani S. Physico-chemical and functional properties of pomegranate peel and seed powder. The Pharma Innovation Journal, 2018, 7(4): 1127-1131. Available at: https://d1wqtxts1xzle7.cloudfront.net/117527704/7-4-101-663-libre.pdf?1723998048=&response-content-disposition=inline%3B+filename%3DPhysico_chemical_and_functional_properti.pdf&Expires=1741455302&Signature=IMn-gt8MqqaPn49UqdwS968bLyZfIbNTDwEbn3Zwr7KdqxpZP8uZcm-RH7ehAns0TZmtXMS4y7hRtp4LpR6LQ8uKlsqFWW-emXk0EM0mFKSNO2DD7RLN3eBGxbTQ2VK8gsw4zzpFN-GCdn9ooH293qLXZFp-HT8Lr4zJy3CdqyiT0Kv8rvpe3A358kJUudGy8ExK3o93b0iGQp9kN8TkConbEvbE6IOrKe9GFroQcBuAhJ6dWh~oMTtdbC~TQgT5xqQxdjkkJlWRASw7bn2wxPefu-dxVlDn46-PtZh80voKL~AVgSdMS4zMMXjJBfPq5tus9EXr0~9hw2TFeJdczQ__&Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA
Joardder M.U.H., Karim A., Kumar C., Brown R.J. Effect of porosity on drying kinetics and food properties. In: Porosity. Springer Briefs in Food, Health, and Nutrition. Springer, Cham, 2016, pp. 47-64. https://doi.org/10.1007/978-3-319-23045-0_5
Joshi D., Dobhal N. Physicochemical properties of raw and ripe papaya (Carica papaya L.) peel powder. The Pharma Innovation Journal, 2023, 12(8): 635-638
Kargarzadeh H., Huang J., Lin N., Ahmad I., Mariano M., Dufresne A., Thomas S., Gateski A. Recent developments in nanocellulose-based biodegradable polymers, thermoplastic polymers, and porous nanocomposites. Progress in Polymer Science, 2018, 87(12): 197-227. https://doi.org/10.1016/j.progpolymsci.2018.07.008
Ludwig T.G., Goldberg H.J.V. The anthrone method for the determination of carbohydrates in foods and in oral rinsing. Journal of Dental Research, 1956, 35(1): 90-94. https://doi.org/10.1177/00220345560350012301
Martínez S., Carballo J. Physicochemical, sensory and nutritional properties of foods affected by processing and storage. Foods, 2021, 10(12): 2970. https://doi.org/10.3390/foods10122970
Mayor L., Sereno A.M. Modelling shrinkage during convective drying of food materials: a review. Journal of Food Engineering, 2004, 61(3): 373-386. https://doi.org/10.1016/S0260-8774(03)00144-4
Miranda G., Berna A., Mulet A. Dried-Fruit Storage: An Analysis of Package Headspace Atmosphere Changes. Foods, 2019, 8(2): 56. https://doi.org/10.3390/foods8020056
Mohd Dom Z., Mujianto L., Azhar A. Physicochemical properties of banana peel powder in functional food products. Food Research, 2021, 5: 209-215. https://doi.org/10.26656/fr.2017.5(S1).037
Muhammad A., Dayisoylu K.S., Pei J. Compositional analysis of natural pomegranate peel powder dried by different methods and nutritional and sensory evaluation of cookies fortified with pomegranate peel powder. Frontiers in Nutrition, 2023, 10(3). https://doi.org/10.3389/fnut.2023.1118156
Patel M.B., Nath A., Mayani J.M. A study on physical properties of pomegranate (Punica granatum L., Punicaceae) fruits. International Journal of Chemical Studies, 2018, 6(5): 1460-1463. https://doi.org/10.13140/RG.2.2.32554.67527
Sachs J., Lafortune G., Kroll C., Fuller G., Woelm F. Crisis to Sustainable Development: the SDGs as Roadmap to 2030 and Beyond. Sustainable Development Report 2022. Cambridge: Cambridge University Press. Available at: https://ris.org.in/newsletter/sdr/2023/REPORT-REVIEW.pdf
Sarkar A., Haque M.A., Alam M. Unlocking the potential of pomegranate peels as a valuable source of bioactive compounds through effective drying strategies. Food Chemistry Advances, 2024, 4(6): 100622. https://doi.org/10.1016/j.focha.2024.100622
Shearer K.D., Maage A., Opstvedt J., Mundheim H. Effects of high-ash diets on growth, feed efficiency, and zinc status of juvenile Atlantic salmon (Salmo salar). Aquaculture, 1992, 106(4): 345-355. https://doi.org/10.1016/0044-8486(92)90266-N
Shurson G.C., Hung Y-T., Jang J.C., Urriola P.E. Measures Matter-Determining the True Nutri-Physiological Value of Feed Ingredients for Swine. Animals, 2021, 11(5): 1259. https://doi.org/10.3390/ani11051259
Smita M., Bashir M., Haripriya S. Physicochemical and functional properties of peeled and unpeeled coconut haustorium flours. Journal of Food Measurement and Characterization, 2019, 13(1): 61-69. https://doi.org/10.1007/s11694-018-9919-9
Sugiharto S. The effect of using fruit peel on broiler growth and health. Veterinary World, 2023, 16(5): 987-1000. https://doi.org/10.14202/vetworld.2023.987-1000
Thiex N., Novotny L., Crawford A. Determination of Ash in Animal Feed: AOAC Official Method 942.05 Revisited. Journal of AOAC International, 2012, 95(5): 1392-1397. https://doi.org/10.5740/jaoacint.12-129
Tze N.L., Han C.P., Yusof Y.A., Ling C.N., Talib R.A., Taip F.S., Aziz M.G. Physicochemical and nutritional properties of spray-dried pitaya fruit powder as natural colorant. Food Science and Biotechnology, 2012, 21(3): 675-682. https://doi.org/10.1007/s10068-012-0088-z
Willett W., Rockström J., Loken B. Food in the Anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems. The Lancet, 2019, 393(10170): 447-492. https://doi.org/10.1016/S0140-6736(18)31788-4
Wilson R., Kadam D., Chadha S., Sharma M. Foam Mat Drying Characteristics of Mango Pulp. International Journal of Food Science and Nutrition Engineering, 2012, 2(4): 63-69. https://doi.org/10.5923/j.food.20120204.03
Zahid H.F., Ranadheera C.S., Fang Z., Ajlouni S. Utilization of Mango, Apple and Banana Fruit Peels as Prebiotics and Functional Ingredients. Agriculture, 2021, 11(7): 584. https://doi.org/10.3390/agriculture11070584
Zhang Y., Liao J., Qi J. Functional and structural properties of dietary fiber from citrus peel affected by the alkali combined with high-speed homogenization treatment. LWT - Food Science and Technology, 2020, 128(6): 109397. https://doi.org/10.1016/j.lwt.2020.109397
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How to Cite
GOPALRAAJ, Jhanani; VELAYUDHANNAIR, Krishnakumar.
Eco-friendly valorization of fruit peels: Physicochemical and functional characterization for feed industry applications.
Food Science and Applied Biotechnology, [S.l.], v. 8, n. 1, p. 37-46, mar. 2025.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/443>. Date accessed: 20 apr. 2025.
doi: https://doi.org/10.30721/fsab2025.v8.i1.443.