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International Conference on

Recent Trends in Environmental Sustainability

ESCON22/FWSH/37
Nutritional, sensorial and therapeutic characterization of green technologies assisted
fruits and vegetable waste based designer drink

1
2
2
Usman Naeem , Muhammad Umair Arshad , Farhan Saeed , Ali Imran 2
1 Department of Nutritional Sciences, Govt College University, Faisalabad-Pakistan
2 Department of Food Sciences, Govt College University, Faisalabad-Pakistan
Correspondence: dr.aliimran@gcuf.edu.pk
Abstract
Food insecurity deemed as one of the biggest challenges faced by the developing economies
and Pakistan is no more exception. Moreover, the food waste further amplified the scarcity.
The utilization of food waste is considered as one of the prime strategies to support the circular
economy and food security. The mandate of current investigation was the utilization of
different fruits and vegetable wastes for the production of functional drink with therapeutic
potential. Purposely, banana, orange, apple, onion and garlic processing industry by products
(peel) were collected and subjected to compositional analysis followed by nutritional profiling
with special reference to minerals. Later, the antioxidants from the studied peel were extracted
by adapting the supercritical and ultrasound added extraction technique alongside conventional
extraction for comparison purpose. The results indicated that all peels exhibited promising
amount of fiber and protein alongside K, Mg, iron, sodium and calcium. Among the extraction
modules, supercritical at 3000psi elucidated highest total phenolic contents (TPC), Total
flavonoids (TF), DPPH, FRAP, ABTS activity as(334.23±24.6, 356.80±26.5, 484.27±24.7,
858.72±32.8, 187.24±13.3,) (106.49±14.7, 132.41±11.3, 143.12±12.6, 166.05±13.4,
43.41±6.68) (49.74±2.31, 58.02±3.28, 39.97±3.25, 76.92±4.59, 27.22±1.76) (23.31±0.35,
19.69±0.26, 17.46±0.24, 28.36±0.21, 15.39±0.17) (10.55±0.15, 11.11±0.13, 10.42±0.18,
16.21±0.17, 7.76±0.11) respectively, followed by ultrasound and conventional extraction.
Among the peels, onion peel showed highest antioxidant activity as 914.44±39.4, 178.19±14.5,
82.47±5.48, 30.22±0.19, 17.33±0.26 for TPC, TF, DPPH, FRAP and ABTS, respectively.
Lastly, the five kinds of functional drinks were prepared by using the supercritical ethanolic
solvents of banana, orange, apple, onion and garlic peel alongside control. The prepared
intervention expressed good storage and sensorial traits alongside antioxidant potential thus
showed suitability of these moieties as functional utilization.
Keywords: Agro-Industrial waste; Eco-innovative technologies; antioxidants; functional
drink; Circular economy

Department of Environmental Sciences, COMSATS University Islamabad, Vehari Campus

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