| Title | Bridging sustainability and industry through resourceful utilization of pea pods- A focus on diverse industrial applications |
|---|---|
| ID_Doc | 10270 |
| Authors | Fatima, R; Fatima, F; Altemimi, AB; Bashir, N; Sipra, HM; Hassan, SA; Mujahid, W; Shehzad, A; Abdi, G; Aadil, RM |
| Title | Bridging sustainability and industry through resourceful utilization of pea pods- A focus on diverse industrial applications |
| Year | 2024 |
| Published | |
| Abstract | The focus on sustainable utilization of agricultural waste is currently a leading area of scientific research, driving significant advancements in technology and circular economy models. The fundamental capacity of bio-based products, bioprocessing techniques, and the crucial involvement of microbial treatments are opening opportunities for efficient solutions in various industries. One of the most popular green vegetables, peas are members of the Fabaceae family and have a pod -like structure. Every year, a significant amount of pea pods is discarded as waste products of peas that have negative impacts on our environment. In this comprehensive review, we explore innovative methods for utilizing pea pods to minimize their environmental footprint and optimize their viability across multiple industries. A large portion of the pea processing industry 's output consists of pea pods. Variety of proteins, with major classes being globulin and albumin (13%), dietary fiber (43 -58%), and minerals are abundant in these pods. Because of their diverse physiochemical properties, they find applications in many diverse fields. The porous pea pods comprised cellulose (61.35%) and lignin (22.12%), which could make them superior adsorbents. The components of these byproducts possess valuable attributes that make them applicable across treatment of wastewater, production of biofuels, synthesis of biocolors, development of nutraceuticals, functional foods, and enzymes for the textile industry, modification of oil, and inhibition of steel corrosion. |
| https://doi.org/10.1016/j.fochx.2024.101518 |
Similar Articles
| ID | Score | Article |
|---|---|---|
6574
|
Alvarez-Castillo, E; Felix, M; Bengoechea, C; Guerrero, A Proteins from Agri-Food Industrial Biowastes or Co-Products and Their Applications as Green Materials(2021)Foods, 10, 5 | |
| 14106
|
Nartea, A; Kuhalskaya, A; Fanesi, B; Orhotohwo, OL; Susek, K; Rocchetti, L; Di Vittori, V; Bitocchi, E; Pacetti, D; Papa, R Legume byproducts as ingredients for food applications: Preparation, nutrition, bioactivity, and techno-functional properties(2023)Comprehensive Reviews In Food Science And Food Safety, 22, 3 | |
| 10156
|
Valle, C; Voss, M; Gaudino, EC; Forte, C; Cravotto, G; Tabasso, S Harnessing Agri-Food Waste as a Source of Biopolymers for Agriculture(2024)Applied Sciences-Basel, 14, 10 | |
| 27460
|
Cassani, L; Gomez-Zavaglia, A Sustainable Food Systems in Fruits and Vegetables Food Supply Chains(2022) | |
| 7338
|
Ueda, JM; Pedrosa, MC; Heleno, SA; Carocho, M; Ferreira, ICFR; Barros, L Food Additives from Fruit and Vegetable By-Products and Bio-Residues: A Comprehensive Review Focused on Sustainability(2022)Sustainability, 14, 9 |