ABSTRACT
Horticultural crops, especially fruits and vegetables, are highly consumed as food and food products. These items are consumed either uncooked, partially cooked, or fully cooked, according to their nature and the cooking process. A large amount of waste is generated from fruit-and vegetable-based industries and household kitchens. According to the FAO, waste generated from fruits and vegetable processing is estimated by 25–30% of the total product. This waste is rich in active compounds and has high nutritional content. Utilization of this waste into beneficial by-products could represent an essential strategy for reducing significant dietary and economic loss as well as the negative environmental impacts. The most common wastes include pomace, peels, rind, and seeds are fabulously rich in valuable bioactive compounds such as carotenoids, enzymes, phenolics, essential oils, vitamins, and many other compounds. These bioactive compounds show their application in various industries, including food industries to develop edible films, health industries for probiotics, and other industries for valuable and natural products. The utilization of these low-cost waste for producing the high value-added product is a novel step in its sustainable utilization. Tangerine is commonly produced and consumed as fresh or processed worldwide. The Mediterranean area produces the best and high-quality tangerine in the world. It is a high vitamin C source and rich in nutrients and provides many medicinal and health benefits. According to the new information released by the FAO, considering the influences of the novel coronavirus (COVID-19), populations with extreme starvation in the world will perhaps increase. Consequently, countries should gain proficiencies and try to reduce trade-related costs, for example, by reducing food waste and losses. Therefore, the present chapter intends to summarize the different types of waste originating from Tangerine (Citrus reticula L.) and highlight their potential in developing edible films, probiotics, nanoparticles, carbon dots, microbial media, biochar, and biosorbents. © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2022.
ABSTRACT
In recent years, it has been reported that many herbal plants contain antiviral agents which combat a human disease that is caused by pathogenic viruses. The natural products which are obtained from plants as antiviral agents against viruses have gone through researches to check the efficacy and potentials of the herbal products in the prevention of viral disorders. On the basis of randomized controlled studies and in-vivo studies, and in-vitro studies, some agents are utilized all across the globe. Progressively numerous studies on therapy of antivirals have been increased. Though, efficacy remains disputable for antiviral drugs that are employed for viral disorders. The viral diseases are challenging for the health of people around the world cause significant increase in mortality and enhance crises. There are many synthetic antiviral drugs that have a large number of side effects and have narrow therapeutic window range, while in the other hand herbal formulations have minimized side effects. The advantages of herbal formulation over synthetic drugs encourage us to devise and expand new herbal moieties against the emerging viral infections. The medicinal plants contain phytochemicals that have antiviral properties. In this paper, the activity of antiviral agents from medicinal plants which have importance in Ayurveda, are discussed along with their source.