International Journal on Science and Technology

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Apple Peel Valorization: A Sustainable Approach to Food Waste Upcycling

Author(s) Sejal Chauhan, Priyanka Shankar, Anu Ram Kailash Mishra, Shailesh Kumar
Country India
Abstract Apple peel, a by-product of processing apples, has the potential to be used in the production of functional meals since it is a rich source of bioactive compounds and dietary fibre. Apple peel, being abundant in polyphenols, flavonoids, and vital minerals, has potent antioxidant qualities that increase food quality and promote better health. Apple peel can improve the nutritional profile of a range of culinary goods while preserving flavour. Beyond its use in culinary applications, apple peel shows promise in giving biodegradable substitutes for functional packaging, increasing shelf life, and enhancing microbiological stability. Apple peel is used in food compositions to boost antioxidant activity and dietary fibre, in addition to helping to prevent and improve health. Its versatility and useful benefits are demonstrated by its application in a range of food systems, including dairy, meat, baked items, and beverages. Additionally, by offering biodegradable substitutes for synthetic materials, packaging materials made from apple peels provide an environmentally responsible way to lessen their influence on the environment. Reusing leftover apple peels to make useful components reduces waste and improves the nutritional content of food items, which is consistent with the circular economy and sustainability tenets. This strategy encourages the effective use of food sector byproducts and fosters the creation of value-added goods. Apple peel is a prime option for use in functional food formulations and environmentally friendly packaging solutions because of its bioactive capabilities, which can enhance public health and environmental sustainability.
Keywords Apple Peel , Antioxidant, Functional Food, Food Waste, Health Benefits, Nutritional Parameters
Published In Volume 16, Issue 2, April-June 2025
Published On 2025-05-20
DOI https://doi.org/10.71097/IJSAT.v16.i2.5347
Short DOI https://doi.org/g9mq8v
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