Mr. Chandan Kumar Sahu will present his pre-synopsis as per the details below:

Date: 10th March 2026

Time: 1145 – 1245 hrs.
 

Venue: CTARA Conference Room No. 1
 

Topic: Production and Applications of Biochemicals from Onion Peel Waste

Guide: Prof. Amit Arora

RPC Members: Prof. Satish B. Agnihotri and Prof. Parmeshwar D. Udmale

Abstract:

Worldwide and in India, approximately 35–40% of onion biomass is generated as waste at different stages of post-harvest processing. Onion peel alone accounts for nearly 0.8–1.5% of total onion weight and is rich in valuable phytochemicals, yet it remains underutilized. In this study, we made use of onion peel, which is a common waste product from farming, by using a special process to extract valuable compounds like anthocyanins, quercetin, and pectin, and then used them to create healthier food options and edible films that can With the best extraction methods, we were able to get about 9.86 ± 0.12 mg of anthocyanins, 68.27 ± 1.65 mg of quercetin, and 132 ± 1.2 mg of pectin from each gram of onion peel. The recovered bioactives were incorporated into a functional pizza base formulation. Adding onion peel extract improved the nutraceutical value without compromising product quality. The total phenolic content increased from 1.06 to 5.7 mg g⁻¹ of pizza base. Antioxidant activity improved from 1% in the control sample to 98% at 4% extract incorporation, while antimicrobial activity increased from 2% (control) to 50% at 4% extract incorporation.

Onion waste is rich in minerals and phytochemicals such as flavonoids, phenolic acids, fructooligosaccharides, and organosulfur compounds. These compounds exhibit antioxidant, anti-inflammatory, antidiabetic, antimicrobial, and anticancer properties. Also, edible films made from onion peel extract showed excellent physical, mechanical, and antibacterial qualities, making them a promising option for active food packaging. A detailed analysis was conducted to assess whether the business could operate under different biorefinery scenarios, considering changes in plant size, product types, production costs, and selling prices. The economic analysis showed that recovering anthocyanins, quercetin, and pectin together greatly improves profitability and the overall success of the process compared to extracting just one product at a time.

Overall, this study offers a practical and money-making approach to turning onion peels into valuable products, combining the recovery of beneficial compounds, the creation of healthy foods, active packaging options, and a cost analysis within a sustainable economy model.