Description:FIELD OF THE INVENTION:
The present invention describes a method for preparing edible glitter from fruit or vegetable peel waste. More particularly, the method aims to minimize waste generated from fruit or vegetable processing and offers a cost-effective source of raw material. Furthermore, the said method producing edible glitters promotes sustainable and circular economic practices. Accordingly, the present invention addresses several critical challenges within the food processing industry and contributes significantly to sustainable practices.

BACKGROUND OF THE INVENTION:
Edible glitter is a decorative product that has taken the food and beverage world by storm. Whether it is used to make sparkling cakes, cocktails shimmer, or add a festive touch to cookies and desserts, edible glitter is a fun way to make food more eye-catching.
Not all glitter is meant to be eaten. Glitter products that are used for arts and crafts are often made from plastic, metal, or glass, and can be harmful if ingested. These craft glitters may be labelled as “non-toxic,” but that doesn’t mean they are safe to eat. Non-toxic simply means that the product is not poisonous if small amounts are accidentally ingested (like if a child eats glue). However, craft glitter is not digestible and can cause harm if eaten in large quantities.
“Edible glitter”, on the other hand, is specifically designed to be consumed. It is made from food-grade ingredients that are digestible and meet safety standards set by regulatory agencies such as the FDA (Food and Drug Administration) in the U.S. These ingredients ensure that edible glitter is non-toxic, digestible, and safe to eat.
Edible glitter is typically made from a combination of food-grade dyes, starches, and pearlescent pigments. These ingredients are chosen not just for their aesthetic appeal but for their safety when ingested. Common ingredients include:
• Mica-based pearlescent pigments: These are minerals that glitter their shimmering effect. They are commonly used in cosmetics and food products to create a reflective or pearlescent appearance.
• Dextrose or sugar: These act as a base for the glitter particles, giving them structure and allowing them to stick to food.
• Food-safe colorants: Dyes like Yellow 5, Red 40, and Blue 2 are FDA-approved for food use and give the glitter its vibrant colors.
• Starches: Cornstarch or other starches may be used to help the glitter maintain its structure.
If the product is labelled as edible, it is safe for consumption. However, if the label doesn’t say "edible" or "food-grade," it should not be used on food.
When using edible glitter, it is important to read the label carefully to make sure it is indeed meant for consumption. Products that are labelled “edible” or “food-safe” can be confidently used on cakes, cookies, beverages, and other foods. On the other hand, glitter labelled “non-toxic” or glitter with no specific indication of being safe for consumption should not be used on anything meant to be eaten.
Other types of edible glitter are made from sugar or cornstarch. While sugar is water-soluble, edible glitter made from sugar is usually coated with a fine layer of colorants or other ingredients that help it maintain its shape longer. Cornstarch, like mica, doesn’t dissolve easily in water unless it’s exposed to very high heat or mixed vigorously. This allows the glitter to hold its shape and appearance, making it perfect for decorative purposes.

There are various patent and non-patent literature in this field of technology.
Reference of one such patent application no. CN-202410657682-A titled as “Degradable plant cellulose glitter powder” by Guangdong Guanhong Jincong Technology Co., Ltd. The application relates to the technical field of glitter powder, in particular to glitter powder of degradable plant cellulose. A degradable plant cellulose type glitter powder. The application discloses degradable plant cellulose glitter powder which comprises a base material sheet and a degradable coating attached to the base material sheet, wherein the degradable coating comprises, by weight, 72-102 parts of cellulose compound, 1-3 parts of grafting agent and 5-10 parts of pigment. According to the degradable plant cellulose glitter powder, the plant fiber powder is subjected to activation treatment, and then the degradable coating is obtained through coupling of a coupling agent and blending of polybutylene succinate by dissolving 1-butyl-3-methylimidazole chloride, so that the degradable plant cellulose glitter powder has a degradable function and also has good temperature resistance and acid-base resistance.

Another Reference for one such patent application no. CN-202510174122-A
titled as “Processing method of orange red powder” by Guangxi botanical garden of medicinal plants. The prior art discloses a processing method of exocarpium citri rubrum powder and belongs to the technical field of exocarpium citri rubrum processing. A processing method of pummelo peel powder comprises the following steps of S1-selecting raw materials of pummelo peel, S2- steam cleaning, S3-tabletting, S4-shredding pummelo peel slices, uniformly scattering a embrittling agent on the surface, S5- breaking wall of pummelo peel shreds mixed with the embrittling agent, S6-drying the pummelo peel powder after wall breaking, S7-screening the pummelo peel powder after drying, and S8-packaging the screened pummelo peel powder. The invention solves the problems that the existing pummelo peel powder has poor powdering effect, is easy to generate adhesion in continuous processing and affects the processing effect, and the invention can maintain the crisp texture after the pummelo peel filament is subjected to heat treatment by uniformly scattering the embrittling agent on the surface of the pummelo peel filament, wherein the embrittling agent is used for improving the elasticity of the pummelo peel filament and increasing the capability of the pectin derivative with stability.

Another Reference of one such patent application no. KR-20190021032-A
titled as “Manufacturing method for glitter powder” by Kim Sun Joon. The present invention relates to a method for manufacturing glitter powder also called ′shiny′ and, more specifically, to a method for manufacturing glitter powder with improved productivity as a series of processes for manufacturing glitter powder is automated. The method comprises: a painting step of painting a raw material with a specific color; a cutting step of cutting the raw material to the predetermined width and winding the cut intermediate material; a powderization step of grinding the intermediate material to produce glitter powder; a static charge preventing and drying step of performing static charge prevention of the glitter powder and drying the glitter powder; and a selection step of separating and selecting only powder of a predetermined particle size or less of the glitter powder.

Another Reference for one such patent application no. CN-202210793442-A
titled as “Method for preparing base-material-free glitter powder”by Guangdong Crownroad New Material Tech co Ltd. The prior art relates to a method for preparing base-material-free glitter powder, which sequentially comprises the following steps: (1) arranging a plastic mother film, and coating a layer of peelable resin coating on the upper surface of the plastic mother film to form a peelable layer; (2) coating a lower functional coating on the upper surface of the strippable layer; (3) forming an aluminum layer on the upper surface of the lower functional coating by vacuum aluminum evaporation; (4) coating a functional coating on the upper surface of the aluminum layer; (5) and peeling all the material layers attached to the plastic mother film from the plastic mother film, and crushing and screening to obtain the substrate-free glitter powder. The prior art can produce the base-material-free glitter powder without plastic mother films, has high brightness and good decorative effect, and has little influence on the environment after use and is more environment-friendly.

Another reference is made to non-patented document by Molnar, Dunja, titled as “Utilization of fruit processing by-products and edible films for enhancing nutritional value, bioactive potential and extending the shelf life of cookies”. This dissertation explored using fruit by-products like grape and aronia pomace as cocoa powder substitutes in whole grain cookies. An edible film made of chitosan, gum Arabic, and grape seed extract was tested for its impact on nutrition, antioxidants, shelf life, and starch digestibility. Results showed successful substitution of 24 % cocoa powder, improving flavonoid content by 22%, antioxidant potential by 27-73 %, and extending shelf life by at least 30 days. Cookie consumption did not increase oxidized low-density lipoprotein receptors in healthy women. Additionally, the majority of participants (96 %) in Croatia, France and Nort Macedonia expressed their interest in purchasing environmentally friendly cookies.

The disclosed prior arts are unable to provide a method to get sustainable and cost -effective raw materials by utilizing fruit peel waste of food processing.

In order to obviate the drawbacks in the existing state of the art, there is a pressing need for sustainable and cost-effective method of preparing edible glitter from fruit or vegetable peel waste.

OBJECT OF THE INVENTION:
The main object of the present invention is to provide novel method for preparing edible glitter from fruit or vegetable peel waste.

Yet another object of the invention is to provide a method for producing edible glitter with sustainable and cost-effective raw materials.

Yet another object of the present invention is to provide a method which
addresses several critical challenges within the food processing industry and contributes significantly to sustainable practices.

SUMMARY OF THE INVENTION:
The present invention describes a method for preparing edible glitter from fruit or vegetable peel waste. More particularly, the method aims to significantly reduce waste from the food processing industry and also provides a cost-effective raw material source. Ultimately, present invention promotes sustainable and circular economic practices by transforming discards into a valuable, edible product.

Said method or a process for preparing edible glitter from fruit or vegetable peel waste, comprises of collection of fruit or vegetable fiber residues (e.g. pulp waste) generated during fruit or vegetable processing, which serves as the base material for developing edible glitters. This step ensures the use of sustainable and cost-effective raw materials, minimizing waste and promoting circular economic practices.

Procurement of raw materials (Fruit or vegetable fiber waste)
For edible glitters, steam blanching can enhance their glossy appearance by smoothing their surface and creating a uniform reflective layer and also removes the pesticide residues on the surface of the peel. The dried fruit or vegetable fiber is subjected to operations such as grinding, sieving, and homogenization to achieve a fine, uniform texture. This step ensures the raw material is in a suitable form for the formulation process. It improves the handling and mixing of the material with other components during the formulation of edible glitters

Criteria for Selection of Raw Material:
The selection of fruit or vegetable peel waste for edible glitter production is crucial for ensuring the quality, safety, and desired aesthetic properties of the final product. Key criteria include:

• Type of Fruit or vegetable: Fruits or vegetables with vibrant peel colors and high fiber content are preferred.
Examples: Apple peels (for light, subtle glitter), citrus peels (orange, lemon, lime for bright colors and strong aroma), mango peels (for yellow/orange hues), pomegranate peels (for reddish tones), in vegetables, beetroot peels (for pink), carrot peels (light orange)
• Freshness and Quality: Peels should be fresh and free from decay, mold, or significant blemishes. This ensures microbial safety and prevents off-flavors in the glitter.
• Pesticide and Impurity Residues: As mentioned, thorough washing is essential to remove any dirt, pesticide spray residues, or other impurities. Selecting peels from organically grown fruits or vegetables, if available, can further reduce concerns.
• Fiber Content: A higher fiber content in the peel contributes to the structural integrity of the glitter and its ability to be ground into fine, uniform particles.
• Availability and Cost-Effectiveness: Utilizing readily available fruit processing waste minimizes procurement costs and aligns with the invention's goal of waste reduction and circular economy.

Formulation of edible glitters
The process of food-grade glitter production from fruit or vegetables fiber waste begins with the selection and preparation of raw materials to achieve quality and safety. First, 100 g of fruit or vegetables peels, such as apples, citrus, mango, beetroot or carrot peels, are properly washed to get rid of dirt, pesticide spray residues, or other impurities. The peels are now finely chopped or ground into a smooth paste to aid in extraction and ensure even consistency during processing. After the above step, food-grade gelatin in the range of 5 g to 10 gram is dissolved in warm water, which serves as a binder and film-forming agent to form a homogeneous solution. Prepared fruit or vegetable peel paste, and the gelatin homogeneous solution are blended in a stainless-steel container and then treated at a controlled temperature with uniform agitation. The mixture is then boiled and later is simmered until the consistency is thick and gel-like to enable good interaction between the fiber and the gelatin to ensure proper texture and film strength. When the mixture reaches the required consistency, the thick mixture is poured into a uniform layer on a flat non-stick sheet or a silicone tray to dry uniformly.

The sheet is dried with a drying oven or drying chamber at high temperature and allowed to dry for desired time. In drying, the moisture content is largely reduced to leave the mixture in the form of a hard and brittle solid film to be ground. The dried solid sheet is drawn out slowly and crushed into fragments before shipping to a fine grinder or pulverize.

The dried sheet is ground into powder form, reaching a glittery texture with a uniform and smooth surface. The edible glitter powder is sieved to the required particle size and is kept in air-tight packaging to maintain its quality, color, and shelf stability. The process is used to produce natural, safe, and visually attractive edible glitter from sustainable fruit or vegetable fiber waste.

BRIEF DESCRIPTION OF DRAWINGS
Fig. 1 depicts the schematic representation of experimental setup.
Fig. 2 depicts the glitters shelf life stages.
Fig 3 depicts the method of preparing edible glitter from fruit or vegetable peel waste.

DETAILED DESCRIPTION OF THE INVENTION
Some embodiments of the present disclosure, illustrating all its features, will now be discussed in detail. It must also be noted that as used herein and in the appended claims, the singular forms "a", "an" and "the" include plural references unless the context clearly dictates otherwise.

Various modifications to the embodiment will be readily apparent to those skilled in the art and the generic principles herein may be applied to other embodiments. However, one of the ordinary skills in art will readily recognize that the present disclosure including the definitions listed here below are not intended to be limited to the embodiments illustrated but is to be accorded with the widest scope consistent with the principles and features described herein.

A person of ordinary skill in art will readily ascertain that the illustrated steps detailed in the figures and here below are set out to explain the exemplary embodiments shown, and it should be anticipated that ongoing technological development will change the way functions are performed. These examples are presented herein for purposes of illustration, and not limitation. Further, the boundaries of the functional building blocks have been arbitrarily defined herein for the convenience of the description. Alternative boundaries defined as the specified functions and relationships thereof are appropriately performed. Alternatives (including equivalents, extensions, variations, deviations, etc., of those described herein) will be apparent to persons skilled in the relevant art(s) based on the teachings contained herein. Such alternatives fall within the scope and spirit of the disclosed embodiments.

Before discussing example, embodiments in more detail, it is to be noted that the drawings are to be regarded as being schematic representations and elements that are not necessarily shown to scale. Rather, the various elements are represented such that their function and general purpose becomes apparent to a person skilled in the art.

Any connection or coupling between functional blocks, devices, components, or other physical or functional units shown in the drawings or described herein may also be implemented by an indirect connection or coupling. A coupling between components may also be established over a wireless connection. Functional blocks may be implemented in hardware, firmware, software, or a combination thereof.

Further, the flowcharts provided herein, describe the operations as sequential processes. Many of the operations may be performed in parallel, concurrently, or simultaneously. In addition, the order of operations re-arranged. The processes may be terminated when their operations are completed but may also have additional steps not included in the figured. It should be noted, that in some alternative implementations, the functions/acts/ steps noted may occur out of the order noted in the figured. For example, two figures shown in succession may, in fact, be executed concurrently, or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.

Further, the terms first, second etc… may be used herein to describe various elements, components, regions, layers and/or sections, these elements, components, regions, layers, and/or sections should not be limited by these terms. These terms are used only to distinguish one element, component, region, layer or section from another region, layer, or a section. Thus, a first element, component, region layer, or section discussed below could be termed a second element, component, region, layer, or section without departing form the scope of the example embodiments.

The terminology used herein is for the purpose of describing example embodiments only and is not intended to be limiting. Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.

As used herein, the singular forms “a,” “an,” and “the,” are intended to include the plural forms as well, unless the context clearly indicates otherwise. As used herein, the terms “and/or” and “at least one of” include all combinations of one or more of the associated listed items. It will be further understood that the terms “comprises,” “comprising,” “includes,” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements, and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, and/or groups thereof.

The present invention describes a method for preparing edible glitter from fruit or vegetable peel waste. This method aims to minimize waste generated from fruit or vegetable processing, offers a cost-effective source of raw material. Furthermore, this approach produces edible glitter, promotes sustainable and circular economic practices. Figure 1 depicts the schematic representation of experimental setup.

Said method or process for preparing edible glitter from fruit or vegetable peel waste, comprises of collection of fruit or vegetable fiber residues (e.g. pulp waste) generated during fruit processing, which serves as the base material for developing edible glitters. This step ensures the use of sustainable and cost-effective raw materials, minimizing waste and promoting circular economic practices. The method of preparing edible glitter from fruit or vegetable peel waste is shown in figure3.
The method comprises of the following steps as disclosed below:

Procurement of raw materials (Fruit or vegetable fiber waste)
The dried fruit or vegetable fiber is subjected to operations such as grinding, sieving, and homogenization to achieve a fine, uniform texture. This step ensures the raw material is in a suitable form for the formulation process. It improves the handling and mixing of the material with other components during the formulation of edible glitters. Thereafter, steam blanching is done which enhance their glossy appearance by smoothing their surface and creating a uniform reflective layer

Formulation of edible glitters
The process of food-grade glitter production from fruit or vegetables fiber waste begins with the selection and preparation of raw materials to achieve quality and safety. The method comprises of the following steps:
- 100 g of fruit or vegetable peels, such as apple, citrus, mango, beetroot or carrot peels, are properly washed to get rid of dirt, pesticide spray residues, or other impurities. The peels are now finely chopped or ground into a smooth peel paste to aid in extraction and ensure even consistency during processing.
- Thereafter, 5 to 10 grams of food-grade gelatin, which serves as a binder and film-forming agent, is dissolved in warm water to form a homogeneous solution.
- Prepared fruit or vegetable peel paste, and the gelatin homogeneous solution are blended in a stainless-steel container and then treated at a controlled temperature within the range of 70°C to 80°C with uniform agitation to obtain a mixture.
- said mixture is then boiled and later simmered until the consistency is thick and gel-like to enable good interaction between the fiber and the gelatin to ensure proper texture and film strength.
- As the mixture reaches the required consistency and becomes transparent, the thick mixture is poured into a uniform layer on a flat non-stick sheet or a silicone tray to dry uniformly. The sheet is dried with a drying microwave oven or drying chamber at 100°C and allowed to dry for approximately 15 to 20 min.
- After drying, the moisture content is largely reduced to leave the mixture in the form of a hard and brittle solid film to be ground. The dried solid sheet is drawn out slowly and crushed into fragments before shipping to a fine grinder or pulverize. The dried sheet was ground with the help of a commercial blender and sieved with a 5 µm mesh to obtain a uniform glitter size with a uniform and smooth surface. The edible glitter powder is sieved to the required particle size and is kept in air-tight packaging to maintain its quality, color, and shelf stability.

Accordingly, the process is used to produce natural, safe, and visually attractive edible glitter from sustainable fruit fiber waste.

Once the ratio was formulated, the time, temperature, and proofing time were further optimized by developing the glitters according to the runs generated by the Design Expert, Statease 360º Software (Original Version).

Response surface methodology (RSM) optimisation of edible glitters
The Edible Glitters were optimized using Response Surface Methodology (RSM), the Box-Behnken experimental design (BBD), which encompasses statistical and mathematical techniques crucial for refining, enhancing, and optimizing processes. This methodology is also valuable in designing, developing, and formulating new products and improving existing product designs. The statistical software Design Expert by Stat-Ease was employed to construct experimental design and analysis the data.
The independent variables included temperature, drying time and gelatin ratio. The specified parameter ranges were as follows:
- Temperature: 70 to 80°C
- Drying Time: 10 to 20 min
- Gelatin Ratio: 4 to 8 g

Table 1 Experiment factor for BBD Design
Factors
Units Low (-1) High (+1)

Temperature

°C
80
100

Drying Time

Mins
10
20

Gelatin Ratio

G
4
8

The dependent variables were quantity and moisture level. The experimental design included 5 central points, and a total of 17 runs were conducted to complete the optimization process.

Table 2: Factors and responses for BBD Design
Runs Factor 1
Temperature
(°C) Factor 2
Drying Time
(mins) Factor 3
Gelatin Ratio
(g) Response 1
Quantity
(g) Response 2
Moisture
(%)
1 80 15 8
2 80 20 6
3 90 10 4
4 90 15 6
5 90 10 8
6 90 20 8
7 90 15 6
8 100 15 8
9 90 15 6
10 100 10 6
11 80 10 6
12 100 20 6
13 90 20 4
14 100 15 4
15 80 15 4
16 90 15 6
17 90 15 6

Sensory evaluation
A panel of 20 evaluators were tasked with assessing the samples using a 5-point hedonic scale, focusing on sensory attributes like glossy effect, appearance, mouthfeel, taste and overall acceptance. This sensory evaluation necessitated each assessor to evaluate the samples against pre- determined criteria, to ensure consistency and accuracy during assessment. The objective was to gather detailed feedback on the sensory attributes of the samples, enabling a thorough evaluation of their quality and consumer appeal.

Chemical analysis
Laboratory tests are conducted to measure the nutritional composition of the edible glitters, particularly focusing on dietary fiber and vitamin C content. The crude fiber content can be determined using the Weende method or the enzymatic-gravimeter method. Vitamin C is commonly quantified using methods such as DCPIP (2,6-dichlorophenol-indophenol) titration.

Experimental value of responses (optimisation result)
Runs Factor 1
Temperature
(Celsius) Factor 2
Drying Time
(mins) Factor 3
Gelatin Ratio
(Grams) Response 1
Quantity
(Grams) Response 2
Moisture
( %)
1
80 15 8 7.46 5.12
2
80 20 6 5.30 0
3
90 10 4 6.42 0

4 90 15 6 7.39 0
5
90 10 8 5.46 0
6
90 20 8 6.35 5.75
7
90 15 6 7.39 0
8
100 15 8 5.92 4.26
9
90 15 6 7.39 0
10
100 10 6 7.42 0
11
80 10 6 5.64 0
12
100 20 6 10.12 0
13
90 20 4 7.58 0
14
100 15 4 3.48 0
15
80 15 4 2.96 0
16
90 15 6 7.39 0
17
90 15 6 7.39 0

Comparison between the nutrient analysis of three Sample glitters

Sr.No. Sample Vitamin C
(mg) Crude Fiber
(gm) Moisture
(%)

1.

S1
3.5 mg/100 g
7.8gm/100g
5.12%

2.

S2
4.1 mg/100 g
8.6 gm/100 g
5.75 %

3.

S3
6.2 mg/100 g
10.1 gm/100 g
4.26 %

Shelf-life studies
Developed glitter is evaluated for shelf life to find any changes in color, flavor, texture, or microbial growth that occur during storage. This is being done to ensure that the glitter maintains the same quality and remains safe and appealing for a specified duration. The figure 2 depicts the glitters shelf life analysis.

Analysis of the shelf life of the Edible Glitter
No. Of Months Colour Appearance Moisture Microbial growth
1 No Change No Change No Change No Change
2 No Change No Change No Change No Change
3 No Change No Change No Change No Change
4 No Change No Change No Change No Change

 
, Claims: We claim
1. A method for preparing edible glitter from fruit and vegetable peel waste, wherein said method comprises the following steps:
- processing fruit or vegetable peel waste; preparing raw materials to achieve peel paste of desired quality and safety;
- blending said fruit or vegetable peel paste with homogeneous gelatin solution under control temperature to obtain a mixture;
- boiling and simmering said mixture to gel like consistency;
- drying the said mixture and forming solid film;
- grinding/crushing said solid film to obtain a fine powder form;
2. The method of processing said peel waste as claimed in claim 1 comprises of washing, cutting and grounding in fine paste.
3. The method as claimed in claim 1, wherein said homogeneous gelatin solution is prepared by dissolving 4 to 8 g of food-grade gelatin in warm water.
4. The method as claimed in claim 1, wherein the said control temperature for blending is in the range of 70°C to 80°C.
5. The method as claimed in claim 1 wherein drying time is in the range of 10 to 20 minutes, drying is performed at 100°C temperature in an oven or drying chamber.