A Study on Generation of Fruit Waste Among Selected Fruit Juice Outlets in Pune City and Development of Candied Orange Peel

  • RAMONA SIMON CHERIAPARAMBIL Department of Food Science and Nutrition, SNDT, College of Home Science, Pune, India
  • Dr. S.M. Naikare Department of Food Science and Nutrition, SNDT, College of Home Science, Pune, India
Keywords: Osmo-dehydration, hypertonic solution, candied peels, albedo


Fruit waste like peel, core, seed, pomace and epicarp is considered as a crucial component of our daily food intake as it contains many important nutrients and non-nutrient components, which play an important role in our well-being. The main objective of this dissertation study was to conduct a survey among fruit juice outlets and vendors to assess the fruit waste generated. About 53 fruit juice outlets in Pune Metro City were selected for the study. Mosambi, orange, pineapple, mango, apple, and watermelon were the most popular fruit juices consumed and were available at most of the outlets surveyed. The total fruit peel waste generated was approximately 1300 kg per day. This fruit peel waste was majorly found to be collected by the Pune Municipal Cooperation (85%), some of it was thrown away (11%) and only 4% of it was utilized for animal feed. Out of the total fruit peel waste, 8% of it was orange peels. This part contains natural antioxidants, bio- active compounds, phytochemicals, fibre, polyphenols, flavonoids, and also possesses antimicrobial activity, which can be used for the development of value-added products. Therefore, as a feasible solution to this waste problem, a reasonable technology for value addition of orange peel into sugar impregnated candied orange peels was developed (Osmo-dehydration in a hypertonic solution). The final candied orange peel had 10.27% moisture, 70.4˚B TSS, 34.61 mg/100g ascorbic acid (vitamin C), 0.27% acidity (citric acid), 16.24% reducing sugars, 70.4% total sugars, 5.25% fat, 6.10% protein, 6.80% fibre, 74.5% carbohydrates, 4.2% ash (minerals) and energy value 368 Kcal/100 gram. Microbiologically, the candied orange peel did not show any significant growth in terms of total plate count. Likewise, the sensory quality attributes (colour, consistency (texture), flavour, taste, appearance, and overall acceptability), when evaluated by a panel of 20 semi trained members using 5 point hedonic scale, were found to be ranked at the highest rank- I, (means of mean). Even after storing for 40 days the product had exhibited no significant differences (p<0.05) in the quality parameter values as observed on 0th day analysis to that of the 40th day storage sample.


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A Study on Generation of Fruit Waste Among Selected Fruit Juice Outlets in Pune City and Development of Candied Orange Peel
How to Cite
SIMON CHERIAPARAMBIL R, Naikare S. A Study on Generation of Fruit Waste Among Selected Fruit Juice Outlets in Pune City and Development of Candied Orange Peel. FASJ [Internet]. 2020Sep.30 [cited 2021Sep.26];2(01):59-3. Available from: https://fasj.org/index.php/fasj/article/view/41
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