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Valorization of selected food waste: Recovery of anthocyanins and pectin

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thesis
posted on 2024-06-27, 14:39 authored by KUSUMIKA SINHA ROY
The research focused on efficiently utilizing fruit waste by extracting natural food coloring agents called anthocyanins. Blueberry waste was found to be the best source of anthocyanins. Eco-friendly methods using ultrasound waves and surfactants solutions were developed to extract the anthocyanins without using harsh and toxic chemicals. The anthocyanins were purified to create vibrant food dyes. Additionally, a gel-forming compound called pectin was also recovered from the fruit waste. It was used to make biodegradable packaging films that can visually indicate food spoilage. Overall, this work shows how fruit processing leftovers can be sustainably transformed into useful products.

History

Campus location

Australia

Principal supervisor

Tony Patti

Additional supervisor 1

Kellie Tuck

Year of Award

2024

Department, School or Centre

Chemistry

Additional Institution or Organisation

IIT Bombay

Course

Doctor of Philosophy (IITB-Monash)

Degree Type

DOCTORATE

Faculty

Faculty of Science