Globally, the gastroenteritis or diarrhoea has become a more significant problem today due to infection caused by foodborne/ waterborne pathogen Vibrio cholera. In this concern, an investigation was carried out to evaluate the vibriocidal potential of the different solvent extracts of leaf and rhizome of Maranta arundinacea under in vitro condition. For this, aqueous, methanolic, ethanolic and hexane extracts of both leaf and rhizome of M. arundinacea were tested against the pre-isolated strains of Vibrio cholerae such as SPAB1, SPAB4 and SPAB5 by agar well diffusion and minimum inhibitory concentration (MIC) method. All the solvent extracts of both leaf and rhizome were found to be active against the tried strains of V. cholera however, ethanolic extract showed maximum inhibitory effect against SPAB1 strain with an inhibition zone of 26.23 ± 0.53 mm (MIC of 80.00 ± 10.06 µg/ ml) and 24.27 ± 0.12 mm (MIC of 100.00 ± 12.82 µg/ ml) in rhizome and leaf samples, respectively. Then, the effectiveness was followed in SPAB4 and SPAB5 however, it was not much more significant to that of SPAB1. Therefore, it was suggested that the rhizome and leaf extracts which proved to be potentially effective can be used as the natural alternative for the treatment of diarrhoea caused by Vibrio infection.

Fruits are commonly used, fresh or processed, to prepare different industrial products with superior nutritional and health-promoting properties. Currently, the demand for processed fruit products has motivated the rapid growth of the fruit processing industries, persuading them to produce an enormous amount of by-products with less utilization. Furthermore, people's shifting dietary habits and lack of awareness of nutritional properties result in an avoidable load of fruit by-products. The knowledge of the value of by-products urges exploration with proper documentation, emphasizing the health benefits of some such products. Hence, this review is prepared by carefully analyzing the recent literature on industrial applications of fruit by-products and their nutritional and health-promoting properties. The use of fruit by-products in food industries for various purposes has been reported in the past and has been reviewed and described here. Fruit by-products are a good source of nutrients and bioactive components, including polyphenols, dietary fibers, and vitamins, implying that they could have an important role for novel, value-added functional food properties. Furthermore, fruit by-products are used as the substrate for the production of organic acids, essential oils, enzymes, fuel, biodegradable packaging materials, and preservatives.