Fruit and Vegetable Waste Utilization and Sustainability

1st Edition - March 20, 2023
Imprint: Academic Press
Editors: Sachin A. Mandavgane, Ipsita Chakravarty, Amit K. Jaiswal
Language: English
Paperback ISBN:
9 7 8 - 0 - 3 2 3 - 9 1 7 4 3 - 8
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 7 2 5 0 - 5

Fruit and Vegetable Waste Utilization and Sustainability presents strategies to address the fruit and vegetable waste generated from agriculture and industrial processing. Begin… Read more

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Fruit and Vegetable Waste Utilization and Sustainability presents strategies to address the fruit and vegetable waste generated from agriculture and industrial processing.

Beginning with the introduction of waste management, this book is divided into three sections. Section one addresses the valorization of fruit and vegetable waste for high-value products. Section two focuses on the techno-economic and environmental impact assessment of fruit and vegetable waste biorefinery through real-life examples of the life cycle assessment. Section three presents integrated biorefineries, policies, and case studies.

This book is a valuable resource for food scientists, nutrition researchers, food industry professionals, academicians, and students in related fields.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Preface
Chapter 1. Introduction: state of the art of fruit and vegetable waste management
Abstract
1.1 Introduction
1.2 Relevance of fruit and vegetables sector and its main by-products
1.3 Chemical composition of food by-products, main components, and their scope of applicability
1.4 Technologies for the valorization of fruit and vegetable wastes
1.5 Biorefinery approaches for fruit and vegetable by-products
Abbreviations used
Acknowledgments
References
Section 1: Valorisation of fruit and vegetable
Chapter 2. Fruit and vegetable wastes for nutraceuticals, functional foods, and speciality chemicals
Abstract
2.1 Background
2.2 Fruit and vegetable waste
2.3 Sustainability
2.4 Fruit and vegetable-derived waste as a sustainable alternative source of nutraceutical compounds
2.5 Fruit and vegetable wastes for functional foods
2.6 Fruit and vegetable wastes for speciality chemicals
2.7 Conclusion and future perspectives
References
Chapter 3. Fruit and vegetable wastes for biobased chemicals
Abstract
3.1 Introduction
3.2 The management of fruit and vegetable wastes
3.3 Types of fruit and vegetable wastes
3.4 Fruit and vegetable wastes-derived bioactive compound production via biotechnological approaches
3.5 Conclusions
Funding
Conflict of interest
References
Chapter 4. Fruit and vegetable waste and by-products for pigments and color
Abstract
4.1 Introduction
4.2 Bio-based pigments and coloring agents (types and sources)
4.3 Delivery systems of bio-based pigments
4.4 Conclusion and future perspectives
References
Chapter 5. Anaerobic digestion of fruit and vegetable waste for biogas and other biofuels
Abstract
5.1 Introduction
5.2 Fruits and vegetable feedstocks available and their potential for biogas or biofuels
5.3 The pretreatment processes and its necessity
5.4 Anaerobic digester design and operational aspects
5.5 Biofuel production from fruit and vegetable wastes
5.6 Anaerobic digestion process economics
5.7 Global status of waste utilization via digester and key findings
5.8 Technology gaps to be filled, necessity of further research and development
5.9 Administrative policies on biogas across globe and its impact
5.10 Recent trends, combinatorial approaches for enhancement of biogas productivity and sustainable process development
5.11 Conclusions and future prospects
References
Chapter 6. Sequential bioprocessing of tomato waste-a biorefinery approach
Abstract
6.1 Introduction
6.2 Tomato waste generation
6.3 Valorization of tomato waste
6.4 Bioprocessing of fruit and vegetable wastes
6.5 Microbial role in waste fermentation
6.6 Fermentative products from tomato
6.7 Sequential zero waste bioprocessing
6.8 Challenges of bioprocessing
6.9 Life cycle assessment of tomato waste biorefinery
6.10 Economic feasibility assessment
6.11 Conclusion
References
Section 2: Techno economic analysis and sustainability assessment
Chapter 7. Role of supply chain in sustainable valorization
Abstract
7.1 Introduction
7.2 Cost trade-offs
7.3 Sustainable supply chain
7.4 Inventory management
7.5 Pricing and revenue
7.6 Technological developments
7.7 Challenges and conclusion
References
Chapter 8. Techno-economic analysis of waste pomegranate biorefinery
Abstract
8.1 Introduction
8.2 Why we need techno-economic analysis?
8.3 Materials and methods
8.4 Techno-economic modeling
8.5 Sensitivity analysis for both scenarios
8.6 Results and discussion
References
Chapter 9. Novel sustainable and circular business models valorizing fruit and vegetable waste and by-products
Abstract
9.1 Introduction
9.2 Waste in the fruit and vegetable sector
9.3 Sustainable and circular business models
9.4 Methodology
9.5 Results
9.10 Conclusion
Annex: listing of initiatives reviewed
References
Chapter 10. Environmental impacts and sustainability assessment of fruit and vegetable waste valorization through life cycle assessment (includes an overview of life cycle assessment from laboratory scale to industrial implementations and social & economic sustainability)
Abstract
10.1 Life cycle approach for fruit and vegetable waste valorization processes
10.2 Life cycle inventory analysis of fruit and vegetable waste valorization processes
10.3 Life cycle environmental impact assessment of fruit and vegetable waste valorization processes
10.4 Sustainability assessment of fruit and vegetable waste valorization processes
10.5 Overview of life cycle assessment from lab scale to industrial implementations of fruit and vegetable waste valorization processes
References
Chapter 11. Sustainability assessment of a fruit and vegetable waste biorefinery: environment-social-economic aspects
Abstract
11.1 Introduction
11.2 Sustainability assessment parameters
11.3 Sustainability assessment framework
11.4 Conclusion
References
Section 3: Integrated biorefineries, policies and case studies
Chapter 12. Case study 1: fruit and vegetable waste valorization—world scenario
Abstract
12.1 Introduction
12.2 Case study on orange waste valorization strategy
12.3 Case study on mango waste valorization strategy
12.4 Case study on melon by-products valorization strategy
12.5 Conclusion
Acknowledgments
References
Chapter 13. Value addition of fruit and vegetable waste: a nutraceutical perspective
Abstract
13.1 Introduction
13.2 Wastes and byproducts from fruits and vegetables with their current valorization strategies
13.3 Types of dietary fibers and extraction
13.4 Trends and current valorization strategies
13.5 Valorization for zero-waste
13.6 Bioactive compounds in fruits and vegetable waste
13.7 Technique for the valorization of bioactive compounds from FAVW for nutraceutical applications
13.8 Challenges
13.9 Conclusion
References
Chapter 14. Case study 3: fruit and vegetable waste valorization in North and Northeast regions of Brazil
Abstract
14.1 Introduction
14.2 Açaí (Euterpe oleracea)
14.3 Sweet potato (Ipomoea batatas)
14.4 Cocoa (Theobroma cacao)
14.5 Coco (Cocos nucifera)
14.6 Cupuaçu (Theobroma grandiflorum)
14.7 Oil palm tree (Elaeis guineensis)
14.8 Sesame (Sesamum indicum)
14.9 Guarana (Paullinia cupana)
14.10 Cassava (Manihot esculenta)
14.11 Peach palm (Bactris gasipaes)
14.12 Concluding remarks
References
Chapter 15. Pretreatment of fruit and vegetable waste for the production of biofuels and high-value products
Abstract
15.1 Introduction
15.2 Characteristics of fruit and vegetable waste
15.3 Pretreatment of fruit and vegetable waste
15.4 Waste to bioenergy
15.5 Other value-added products from fruit and vegetable waste
15.6 Biorefinery and bioeconomy
15.7 Future prospect
15.8 Conclusion
Acknowledgment
References
Chapter 16. Biomass ash as a source of nutrient; a case study on cotton (Gossypium)
Abstract
16.1 Introduction
16.2 Case study for effect of biomass ash on soil and plant properties in cotton
16.3 Results and discussion
16.4 Conclusion
References
Index

Sachin A. Mandavgane

Dr. Sachin A. Mandavgane is a professor and head of the Chemical Engineering Department at Visvesvaraya National Institute of Technology, Nagpur. He obtained his PhD in chemical engineering and authored 125 publications having 3000 citations and has 10 patents in his name. He works on sustainability topics such as agro-waste utilization and life cycle assessment. He mentors six start-ups initiated by his scholars.

Affiliations and expertise

Professor and Head, Department of Chemical Engineering, Visvesvaraya National Institute of Technology, Nagpur, India

Ipsita Chakravarty

Dr. Ipsita Chakravarty is a scientist at Merino Innovation Centre, Visvesvaraya National Institute of Technology, Nagpur. She completed her PhD in biochemical engineering from IIT (BHU), Varanasi, India in 2018. She has authored around 25 publications and has 1 patent in her name. Innovative technologies developed by her for agro-waste valorization and innovative foods have been adopted by industries and start-ups.

Affiliations and expertise

Merino Innovation Centre, Visvesvaraya National Institute of Technology, Nagpur, Maharashtra, India

Amit K. Jaiswal

Dr. Amit K. Jaiswal is an esteemed academic and researcher currently serving as a Lecturer at the School of Food Science and Environmental Health, Technological University Dublin (TU Dublin)—City Campus, Ireland. Recognised globally for his scholarly contributions, Dr Jaiswal has been recognised among the top 1% of the world’s most cited academics in 2023 and 2024 by Clarivate Analytics, a distinction given to researchers who have demonstrated exceptional influence in their fields over the past decade. In addition, Stanford University has listed him among the top 2% of scientists worldwide for four consecutive years (2021–24). Dr Jaiswal’s research focuses on converting lignocellulosic biomass and algae (micro- and macroalgae) into biofuels, biomaterials, and biochemicals through innovative process development, techno-economic analysis, and life cycle assessment. He brings extensive expertise in bio-based materials, such as lignin and microcellulose/nanocellulose, and their applications in sustainable food packaging, water purification, and adhesives. His proficiency in green extraction techniques, including deep eutectic solvents (DES) and ultrasound-assisted processes, enables the valorisation of agri-food biomass into high-value products. With more than 125 peer-reviewed publications, 50 book chapters, and five edited books, Dr. Jaiswal’s contributions to scientific literature have significantly impacted food science and biotechnology. His work has received over 10,000 citations, with an h-index exceeding 50. He also serves on the editorial boards of key international journals, including Food Quality and Safety (Oxford University Press), Foods, Biomass (MDPI) and JSFA Reports (Wiley).

Affiliations and expertise

Centre for Sustainable Packaging and Bioproducts (CSPB), Technological University Dublin, Ireland

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Fruit and Vegetable Waste Utilization and Sustainability

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Sachin A. Mandavgane

Ipsita Chakravarty

Amit K. Jaiswal

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