MUMBAI, India, May 1 -- Intellectual Property India has published a patent application (202641051693 A) filed by Dr. Aruna Mesa; Dr. P. Josthna; Dr. Ravula Bharathi; Dr. I. V. Lalitha Kumari; and Ms. D. Sheela Paul, Tirupati, Andhra Pradesh, on April 23, for 'physical properties of fruit and vegetable dehydrated peel powders: quality analysis for application.'

Inventor(s) include Dr. Aruna Mesa; Dr. P. Josthna; Dr. Ravula Bharathi; Dr. I. V. Lalitha Kumari; and Ms. D. Sheela Paul.

The application for the patent was published on May 1, under issue no. 18/2026.

According to the abstract released by the Intellectual Property India: "The present study focuses on the utilization of fruit and vegetable waste for the production of dehydrated peel powders and the evaluation of their physical properties for potential applications. Selected food waste materials viz., Mosambi peel, Amaranthus stalks, and Cauliflower stems, were processed through cleaning, drying, and grinding to obtain fine powders. The study aimed to analyse key quality parameters such as moisture content, yield, and water activity, which play an important role in determining shelf stability and usability of the powders. The results revealed significant variation among the samples. Mosambi peel powder showed the highest yield (16.23%), followed by Cauliflower stems (8.19%) and Amaranthus stalks (5.42%), indicating better retention of dry matter in fruit peels. Moisture content was found to be within acceptable limits for all samples, supporting longer storage stability. Water activity values ranged from 0.3652 to 0.4589, with Cauliflower stem powder showing the lowest value, indicating better microbial safety and shelf life, while Mosambi peel powder showed relatively higher values. All samples had water activity below 0.6, which is considered safe for preventing microbial growth. The findings demonstrate that fruit and vegetable waste can be effectively converted into stable, safe, and value-added powder products. Among the samples, Mosambi peel was found to be most suitable in terms of yield, while Cauliflower stems showed better storage stability. This study highlights the potential of food waste utilization in developing functional ingredients and promoting sustainable food processing practices."

Disclaimer: Curated by HT Syndication.