RESUMO
Rapidly rising societal awareness about the planet sustainability through developing environmentally friendly and biodegradable alternatives to current impact of plastics waste represents an emerging need for establishing a circular bioeconomy of cleaner, safer, greener, and sustainable future. Until now, no investigation has been done on edible tableware made from leftover fruit peels. Presently, Kinnow mandarin is the most commercially farmed citrus fruit commodity, with the highest production, productivity, and popularity among all horticulture crops worldwide, generating vast quantity of peels ending up as putrefying biowaste that impacts ecosystem health. Sustainable efforts are therefore required in the circular economy to develop a creative and comprehensive strategy to address aforementioned issues, raising profitability, enhancing processing efficiency, and exploring "taste over waste," which contributes to overall sustainability. Therefore, in the current study, we established an approach for transforming the citrus peels biowaste into food-related end products by creating edible fillers, which is a sustainable material in terms of its functional, physical, and microbiological qualities for holding of confectionery products. The optimum level of independent variables with maximum desirability were found to be 0.75% calcium chloride concentration, 1.01% agar concentration, and 10% moisture content. A significant (p < 0.05) effect of process parameters was found in all responses. Model validation revealed that the model developed was accurate, with a prediction error ranging from - 9.96 to 3.28%. The technology developed for biowaste-based biofillers is still in a nascent stage, and it is expected that significant advancements will be made in the bio-refinery industries that can make edible fillers a reality in the future and might be helpful in contributing towards sustainable development. This research also demonstrated an efficient and novel approach towards a "zero-waste."
