Sustainable Use of Kitchen Waste in Advanced Microbial Enzyme Production

Abstract

Raw vegetable and fruit materials' processing waste as well as kitchen waste is a big environmental issue in recent scenario. Management of this food processing materials causes major environmental pollution. One of the best solutions is enzyme production through vegetable and fruit peels as medium by microbial fermentation. The main aim of this review is to find out the recent advances of enzyme production through fruits and vegetables peels by microbial fermentation. Fruit and vegetable waste is rich in hydrolyzable elements and fiber, especially soluble sugars. It has already been proved that different fruit and vegetable peels are good sources of different enzymes which are valuable products in different industries. Therefore, the use of food waste from the processing of fruits and vegetables to create new products with additional value is an exciting field of study.