Utilizing upcycled fruits and vegetables and their waste or by-products for new product innovation is a hot research topic. Agricultural byproducts such as grape pomace, the residue of grapes from wine or juice making, which consists primarily of the skin, pulp, seeds, and stems and accounts for approximately 20% of the grapes, are usually treated as a low-value waste and cause environmental issues. Florida citrus juice industry produces over one million tons of peel waste annually. However, both of them h


Melanie Krawczyk