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Fruit Peel Waste:Characterization and its Potential Uses


Affiliations
1 Department of Chemical Engineering, Visvesvaraya National Institute of Technology, Nagpur 440 010, India
2 CSIR-National Chemical Laboratory, Pune 411 008, India
 

Globally, India is the leading producer of fruits. Fruits after consumption leave a peel which is a nuisance to the environment as a solid waste. In this article, commonly available large volume-fruit peels (FP) (viz. banana, orange, citrus, lemon and jackfruit) were investigated for surface, physical and chemical characteristics with a view to propose their valorization in detail. Each FP was characterized by proximate and ultimate analysis, porosity, particle density, bulk density, point of zero charge (pHpzc), surface pH, surface charges, water absorption capacity, BET surface area, scanning electron microscopy, Fourier transform infrared spectroscopy and TGA/derivative of thermogravimetric. The BET surface area of FP is very less, between 0.60 and 1.2 m2/g. The pHpzc and surface pH values of orange peel (OP), citrus peel (CP), lemon peel (LP) and jackfruit peels (JFP) are in the range of 3-4. The pHpzc value and surface pH of banana peel (BP) is closer to 7. The order of surface acidity is OP > LP > CP > JFP > BP. From TG curves it is clear that FPs are stable below 150°C. The results will be useful for rational design, when FP is used as a substrate for bioactive compounds, phenolic antioxidants, organic acids, enzymes, biofertilizer, production of energy and as adsorbents.

Keywords

Characterization, Fruit Peel, Solid Waste, Utilization, Valorization.
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  • Fruit Peel Waste:Characterization and its Potential Uses

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Authors

Pranav D. Pathak
Department of Chemical Engineering, Visvesvaraya National Institute of Technology, Nagpur 440 010, India
Sachin A. Mandavgane
Department of Chemical Engineering, Visvesvaraya National Institute of Technology, Nagpur 440 010, India
Bhaskar D. Kulkarni
CSIR-National Chemical Laboratory, Pune 411 008, India

Abstract


Globally, India is the leading producer of fruits. Fruits after consumption leave a peel which is a nuisance to the environment as a solid waste. In this article, commonly available large volume-fruit peels (FP) (viz. banana, orange, citrus, lemon and jackfruit) were investigated for surface, physical and chemical characteristics with a view to propose their valorization in detail. Each FP was characterized by proximate and ultimate analysis, porosity, particle density, bulk density, point of zero charge (pHpzc), surface pH, surface charges, water absorption capacity, BET surface area, scanning electron microscopy, Fourier transform infrared spectroscopy and TGA/derivative of thermogravimetric. The BET surface area of FP is very less, between 0.60 and 1.2 m2/g. The pHpzc and surface pH values of orange peel (OP), citrus peel (CP), lemon peel (LP) and jackfruit peels (JFP) are in the range of 3-4. The pHpzc value and surface pH of banana peel (BP) is closer to 7. The order of surface acidity is OP > LP > CP > JFP > BP. From TG curves it is clear that FPs are stable below 150°C. The results will be useful for rational design, when FP is used as a substrate for bioactive compounds, phenolic antioxidants, organic acids, enzymes, biofertilizer, production of energy and as adsorbents.

Keywords


Characterization, Fruit Peel, Solid Waste, Utilization, Valorization.

References





DOI: https://doi.org/10.18520/cs%2Fv113%2Fi03%2F444-454