Adding Value to Fruit Wastes

Extraction, Properties, and Industrial Applications

1st Edition - June 1, 2024
Imprint: Academic Press
Editors: Sneh Punia Bangar, Parmjit S Panesar
Language: English
Paperback ISBN:
9 7 8 - 0 - 4 4 3 - 1 3 8 4 2 - 3
eBook ISBN:
9 7 8 - 0 - 4 4 3 - 1 3 8 4 3 - 0

Adding Value to Fruit Wastes: Extraction, Properties, and Industrial Applications provides the latest technologies used in fruit waste to extract, isolate, and character… Read more

Purchase options

BLOOM INTO SPRING SAVINGS

Save up to 25% on books and eBooks!

Shop now

Institutional subscription on ScienceDirect

Request a sales quote

Adding Value to Fruit Wastes: Extraction, Properties, and Industrial Applications provides the latest technologies used in fruit waste to extract, isolate, and characterize functional, active compounds and their diversified pharmacological, food, agricultural, and industrial applications. Divided in three sections, the book explores emerging technologies for the extraction of functional components, discusses value-added components, and works as a guide to its applications. The book also covers fruit wastes for extracting starch to provide more cereal crops available as food, besides supporting the efficient utilization of fruit wastes to bring opportunities for extraction of functional components in a sustainable manner for food applications.

Written by a team of experts in the field, this book provides technicians, researchers, food technology experts, food industry personnel, and academia with value addition to the fruit waste and a lot more opportunities for extraction of functional components in a sustainable manner for food applications.

Cover image
Title page
Table of Contents
Copyright
List of contributors
About the editors
Preface
Section I: Introduction
Chapter 1. Fruit wastes: a source of value-added products
Abstract
1.1 Introduction
1.2 Statistics of fruit waste around the world
1.3 The fruit waste derived from the industrial processing of avocado, banana, mango, pineapple, and watermelon
1.4 Effects of improper disposal of fruit waste in the environment
1.5 Proximate composition of fruit wastes
1.6 Valorization of fruit waste into value-added products
1.7 Conclusions
References
Chapter 2. Emerging technologies for extraction of functional components
Abstract
2.1 Introduction
2.2 Fruit waste: current status and composition
2.3 Functional component: bioactive and health benefits
2.4 Extraction of functional components
2.5 Food formulations potentials
2.6 Conclusions and future outlooks
References
Section II: Value-added components
Chapter 3. Fruit waste: a green and promising starch source
Abstract
3.1 Introduction
3.2 Sources of starch
3.3 Starches from various fruit wastes
3.4 Conclusion and future perspectives
References
Chapter 4. Utilization of fruit waste as protein sources
Abstract
4.1 Introduction
4.2 Fruit production and supply chain
4.3 Challenges in fruit waste utilization as a protein source
4.4 Postproduction food processing waste
4.5 Scope of fruit waste utilization
4.6 Characterization of protein
4.7 Food and nonfood applications of proteins derived from fruit waste
4.8 Conclusion and future prospects
Acknowledgment
References
Chapter 5. Dietary fibers from fruit processing waste
Abstract
5.1 Introduction
5.2 Fruit waste as a source of dietary fibers
5.3 An overview of pectin, cellulose, hemicellulose, and lignin
5.4 Extraction of pectin from fruit waste
5.5 Extraction of cellulose, hemicellulose, and lignin from fruit waste
5.6 Health benefits of dietary fibers
5.7 Application of dietary fibers extracted from fruit waste
5.8 Conclusion and future prospects
References
Chapter 6. Phytochemicals from fruit wastes
Abstract
6.1 Introduction
6.2 Phytochemicals from fruit wastes (apple, banana, berries, citrus fruits, others)
6.3 Processing phytochemicals from fruit waste matrices
6.4 Characterization of fruit waste–derived phytochemicals
6.5 Valorization of fruit waste–derived phytochemicals
6.6 Potential applications of fruit waste–derived phytochemicals
6.7 Conclusion and future prospects
Acknowledgment
References
Chapter 7. Enzyme extraction from fruits waste
Abstract
7.1 Introduction
7.2 Relation of fruit wastes and eco-enzymes
7.3 Composition and characterization of fruit waste
7.4 Potential fruit waste for the production of eco-enzymes
7.5 Enzymes present in fruit waste
7.6 Mechanism involved in enzyme production
7.7 Extraction methods
7.8 Purification methods for eco-enzymes extracted from fruit waste
7.9 Eco-enzymes production using microorganisms
7.10 Applications of eco-enzymes
7.11 Opportunities and sustainability challenges in enzyme extraction from fruit waste
7.12 Conclusion and future perspectives
References
Chapter 8. Aroma compounds from fruits waste
Abstract
8.1 Introduction
8.2 Potential fruit wastes
8.3 Aromatic compounds available in fruit wastes and their properties
8.4 Aroma extraction methods
8.5 Potential industrial applications
8.6 Conclusions and future prospects
References
Chapter 9. Extraction, characterization, and isolation of natural colorants and pigments
Abstract
9.1 Introduction
9.2 Classification of colorants and pigments
9.3 Extraction of colorants and pigments
9.4 Isolation and characterization
9.5 Factors affecting stability of colorants and pigments
9.6 Food applications of colorants and pigments
9.7 Consumer perspective to natural colorants and pigments
9.8 Conclusion
References
Chapter 10. Probiotics and prebiotics from fruit waste
Abstract
10.1 Introduction
10.2 Fruit wastes and their impacts
10.3 The current state of knowledge
10.4 Role of prebiotics and probiotics in human health
10.5 Prebiotics
10.6 Probiotics
10.7 Synbiotics
10.8 Postbiotics
10.9 Potential fruit waste sources for prebiotics and probiotics
10.10 Fermentation: principles and processes for probiotic and prebiotic production
10.11 Safety issues and antinutritional compounds from prebiotics and probiotics extracted from the fruit wastes
10.12 The dietary limit for prebiotics and probiotics consumption
10.13 Consumer awareness and adaptation of probiotics
10.14 Opportunities
10.15 Challenges
10.16 Future trends
10.17 Conclusion
References
Chapter 11. Production of singlecell protein from fruit wastes
Abstract
11.1 Introduction to single-cell proteins
11.2 About single-cell proteins
11.3 Nutrient contents of single-cell proteins
11.4 Fruit production and waste creation—present scenario
11.5 Production methods of single-cell proteins
11.6 Process optimization for single-cell protein production
11.7 Factors affecting single-cell protein production
11.8 Importance of fruit wastes as a substrate for single-cell protein
11.9 Potential of fruit wastes as a source of single-cell proteins
11.10 Types of fruit wastes suitable for single-cell protein
11.11 Pretreatments of fruit wastes for single-cell protein
11.12 Conclusion
References
Section III: Applications of value-added components
Chapter 12. Regulations and standards for add-value components application in the food industry
Abstract
12.1 Introduction
12.2 Agro-industrial waste resulting from the processing of fruits and vegetables
12.3 Circular economy in the agri-food sector
12.4 Food safety involving the consumption of products from agro-industrial waste
12.5 Public health measures: challenges in the development of food safety management
12.6 Main sources of waste generated by the food industry
12.7 World rules and regulations related to the quality of fruit waste in the generation of added value
12.8 Rules and regulations for the application of fruit and vegetable by-products for industrial purposes in the European Union
12.9 Standards and regulations for the application of fruit and vegetable by-products for industrial purposes in the United States
12.10 Rules and regulations for the application of fruit and vegetable by-products for industrial purposes in Brazil
12.11 Regulation of pesticide residues present in food from fruit and vegetable components
12.12 Measures for the creation of standards and regulations focused on the application of value-added components in the food industry
12.13 Future perspective involving the creation of norms and regulations in the application of value-added components in the food industry
12.14 Conclusions
References
Chapter 13. Fruits waste as nutraceuticals and functional ingredient
Abstract
13.1 Introduction
13.2 Bioactive compounds from the fruit waste
13.3 Major components of the fruits waste
13.4 Health benefits of bioactive compounds as a nutraceutical and functional ingredient
13.5 Applications of extracted functional compounds from fruit waste for its food/nonfood application
13.6 Major challenges in the valorization of active compound fruits waste
13.7 Conclusion
Acknowledgments
References
Chapter 14. Exploring the use of fruit waste in dairy products
Abstract
14.1 Introduction
14.2 A statistical view into food waste
14.3 Nutritional and bioactive potential of fruit wastes
14.4 Biological properties of bioactive compounds in fruit waste and its impact on human health
14.5 Extraction of bioactive components from fruit wastes
14.6 Applications of bioactive compounds extracted from fruit wastes in dairy products
14.7 Challenges
14.8 Conclusion
References
Chapter 15. Fruit wastes as a flavoring agent
Abstract
15.1 Introduction
15.2 Extraction techniques for fruit waste–derived flavoring agents
15.3 Flavor production through fermentation of fruit waste
15.4 Flavor stability and its significance
15.5 Sensory, regulatory aspects, and consumer acceptance for flavor from fruit waste
15.6 Conclusion
References
Chapter 16. Fruits waste in bakery goods
Abstract
16.1 Introduction
16.2 Common agro-industrial fruit wastes in value-added bakery goods: main components and health benefits
16.3 Effects of fruit wastes on various properties of wheat-based bakery goods
16.4 Effects of fruit wastes on various properties of gluten-free bakery goods
16.5 Concluding remarks and future trends
References
Chapter 17. Fruits waste in packaging applications
Abstract
17.1 Introduction
17.2 Types of fruits waste
17.3 Global production of fruits waste
17.4 Bioactive compounds from fruits waste
17.5 Novel green extraction techniques
17.6 Utilization of fruits waste bioactive compound in food packaging innovation
17.7 Functional properties of the films developed using bioactive compounds from fruits waste
17.8 Application of films in food preservation and other purposes
17.9 Conclusion and future perspectives
References
Index

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Adding Value to Fruit Wastes

Extraction, Properties, and Industrial Applications

Purchase options

BLOOM INTO SPRING SAVINGS

Institutional subscription on ScienceDirect

Sneh Punia Bangar

Parmjit S Panesar

Related books