Valorization of Agri-Food Wastes and By-Products

Recent Trends, Innovations and Sustainability Challenges

1st Edition - August 25, 2021
Imprint: Academic Press
Editor: Rajeev Bhat
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 2 4 0 4 4 - 1
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 2 4 2 6 0 - 5

Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetable… Read more

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Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetables, beverages, nuts and seeds, dairy and seafood.

The book focuses its coverage on bioactive recovery, health benefits, biofuel production and environment issues, as well as recent technological developments surrounding state of the art of food waste management and innovation. The book also presents tools for value chain analysis and explores future sustainability challenges. In addition, the book offers theoretical and experimental information used to investigate different aspects of the valorization of agri-food wastes and by-products.

Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges will be a great resource for food researchers, including those working in food loss or waste, agricultural processing, and engineering, food scientists, technologists, agricultural engineers, and students and professionals working on sustainable food production and effective management of food loss, wastes and by-products.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Foreword
Preface
Introduction
Chapter 1. Sustainability challenges in the valorization of agri-food wastes and by-products
Abstract
1.1 Introduction
1.2 Wastes and by-products—global scenario
1.3 Food industrial wastes and by-products
1.4 Food industry wastes and renewable energy production
1.5 Composting of agri-food wastes
1.6 Bioactive compounds and bioactivity
1.7 Wastes and by-products as food and livestock feed
1.8 Bioplastics and green composites
1.9 Sustainable green processing technologies
1.10 Regulatory issues
1.11 Conclusion, opportunities, and future challenges
Acknowledgment
References
Further Reading
Chapter 2. Valorization of industrial by-products and waste from tropical fruits for the recovery of bioactive compounds, recent advances, and future perspectives
Abstract
2.1 Introduction
2.2 Isolation and extraction methods of bioactive compounds from tropical fruit by-products and wastes
2.3 Fermentation to obtain bioactive compounds from tropical fruits
2.4 Possible uses of by-products and wastes in the food industry
2.5 Conclusion, opportunities, and future challenges
References
Chapter 3. Bioactive compounds of fruit by-products as potential prebiotics
Abstract
3.1 Introduction
3.2 World crop production: focus on the fruit scenario
3.3 Fruit by-products as functional compounds and their relationship with gut microbiota
3.4 Dietary fibers and phenolics in fruit by-products as bioactive compounds
3.5 Effect of fruit by-products on growth of beneficial microorganisms and their folate production
3.6 Fruit by-products and gut microbiota: phenolic metabolites and short-chain fatty acids
3.7 Potential biological effects of bioactive compounds from fruit by-products: antioxidant and antiinflammatory approaches
3.8 Conclusion, opportunities, and future challenges
Acknowledgments
References
Chapter 4. Valorization of fruit and vegetable waste for bioactive pigments: extraction and utilization
Abstract
4.1 Introduction
4.2 Anthocyanins
4.3 Betalains
4.4 Carotenoids
4.5 Conclusion, opportunities, and future challenges
References
Chapter 5. Valuable bioactives from vegetable wastes
Abstract
5.1 Introduction
5.2 Valorization of vegetable wastes and byproducts
5.3 Extraction of phytobioactives
5.4 Sustainability through preservation of vegetable waste and byproducts
5.5 Potential applications of vegetable wastes and vegetable byproducts
5.6 Conclusion, opportunities, and future challenges
References
Chapter 6. Fruit byproducts as alternative ingredients for bakery products
Abstract
6.1 Introduction
6.2 Fruit industry
6.3 Functional foods
6.4 Bakery products
6.5 Conclusion, opportunities, and future challenges
Acknowledgments
References
Chapter 7. Fruit and vegetable by-products: novel ingredients for a sustainable society
Abstract
Graphical abstract
7.1 Introduction
7.2 Bioactive molecules from fruit and vegetable by-products
7.3 Sustained valorization of fruits and vegetable by-products
7.4 Innovative drying techniques and extraction methods for fruit and vegetable by-products
7.5 Innovations and sustainable food ingredients
7.6 Strategic road map for sustainable utilization of by-products
7.7 Conclusion, opportunities, and future challenges
Acknowledgments
References
Chapter 8. Current trends on the valorization of waste fractions for the recovery of alkaloids and polyphenols: case study of guarana
Abstract
Abbreviations
8.1 Introduction
8.2 Guarana (Paullinia cupana)
8.3 Emerging processing strategies to recover alkaloids and polyphenols
8.4 Current trends and perspectives: biorefinery approach applied for the integral use of guarana
8.5 Conclusion, opportunities, and future challenges
8.6 Conflict of interest
References
Chapter 9. Coffee waste: a source of valuable technologies for sustainable development
Abstract
9.1 Introduction
9.2 Coffee beans: chemical composition and structure
9.3 Coffee production and generated waste
9.4 Strategies used to valorize coffee waste
9.5 Bioproducts for food and pharmaceutical industry applications from coffee waste
9.6 Bioenergy production from coffee waste
9.7 Materials from coffee waste
9.8 Agricultural applications
9.9 Miscellaneous
9.10 Conclusion and future perspectives
Acknowledgments
References
Chapter 10. Valorization of coffee wastes for effective recovery of value-added bio-based products: an aim to enhance the sustainability and productivity of the coffee industry
Abstract
10.1 Introduction
10.2 Valorization of coffee wastes
10.3 Conclusion, opportunities, and future challenges
References
Chapter 11. Valorization of tea waste for multifaceted applications: a step toward green and sustainable development
Abstract
11.1 Introduction
11.2 Biomass sources
11.3 Biomass valorization
11.4 Tea waste biomass: source, properties, and constituents
11.5 Value-added products from tea waste
11.6 Multifaceted applications of valorized waste tea products
11.7 Conclusion, opportunities, and future challenges
References
Chapter 12. Various conversion techniques for the recovery of value-added products from tea waste
Abstract
12.1 Introduction
12.2 Process integration for setting up a waste biorefinery
12.3 Tea waste and its worldwide availability
12.4 Physicochemical properties of tea waste
12.5 Biofuel and bioenergy production
12.6 Solid fuel
12.7 Tea waste-based biorefinery and production of value-added product
12.8 Rules/regulations concerning the safety of valorization of tea wastes
12.9 Conclusion, opportunities, and future challenges
References
Chapter 13. Cocoa: Beyond chocolate, a promising material for potential value-added products
Abstract
13.1 Introduction
13.2 Chemical composition of the cocoa pod
13.3 Cocoa process and its by-products and waste
13.4 Valorization of cocoa by-products and waste
13.5 Conclusion, opportunities, and future challenges
Acknowledgments
References
Chapter 14. Nuts by-products: the Latin American contribution
Abstract
14.1 Introduction
14.2 Impact of nut by-products
14.3 Nutritional and functional nut by-products
14.4 Conclusion, opportunities, and future challenges
References
Chapter 15. Valorization of seeds of the genera Cucumis, Citrullus, and Cucurbita
Abstract
15.1 Introduction
15.2 Cucurbitaceae family
15.3 Seed composition
15.4 Bioactive compounds
15.5 Valorization of seeds
15.6 Conclusion, opportunities, and future challenges
Acknowledgment
References
Chapter 16. Valorization of grape seeds
Abstract
16.1 Introduction
16.2 Characterization and content of grape seeds
16.3 Extraction of phenolic compounds
16.4 Extraction of oil
16.5 Use as a biosorbent
16.6 Application of seed extracts in foods
16.7 Conclusion, opportunities, and future challenges
References
Chapter 17. Seed wastes and byproducts: reformulation of meat products
Abstract
17.1 Introduction
17.2 Seeds and byproducts as fat replacers in meat products
17.3 Bioactive compounds from seeds for use in meat products
17.4 Conclusion, opportunities, and future challenges
References
Chapter 18. Recent advances and emerging trends in the utilization of dairy by-products/wastes
Abstract
18.1 Introduction
18.2 Dairy industrial wastes
18.3 Environmental impacts
18.4 Advanced biotechnological approaches in utilizing dairy wastes
18.5 Conclusion, opportunities, and future challenges
References
Chapter 19. Whey: generation, recovery, and use of a relevant by-product
Abstract
19.1 Introduction
19.2 Cheese manufacture
19.3 Characteristics of whey
19.4 Main destinations of whey
19.5 Whey recovery and purification
19.6 Conclusion, opportunities, and future challenges
References
Chapter 20. Valorization of dairy by-products for functional and nutritional applications: recent trends toward the milk fat globule membrane
Abstract
20.1 Introduction
20.2 Milk composition
20.3 Main by-products of the dairy industry: whey, skimmed milk, and buttermilk
20.4 New trends toward the valorization of buttermilk: specific interests in the milk fat globule membrane
20.5 Wastewaters from processing, cleaning, and sanitary processes
20.6 Conclusions and future outlook
Acknowledgments
References
Chapter 21. Sustainable utilization of gelatin from animal-based agri–food waste for the food industry and pharmacology
Abstract
21.1 Introduction
21.2 Socioeconomic and environmental impact of agri–food waste
21.3 Valorization of agri–food waste
21.4 Gelatin: a value-added product from animal-derived waste
21.5 Usage of animal-originated gelatin in the food industry
21.6 Usage of animal-originated gelatin in pharmacology
21.7 Challenges to animal-derived gelatin in the food and pharmacology industries
21.8 Conclusion, opportunities, and future challenges
References
Chapter 22. New food strategies to generate sustainable beef
Abstract
22.1 Introduction
22.2 Influence of the feed composition on the quality of beef
22.3 Case study
22.4 Conclusion, opportunities, and future challenges
Acknowledgments
References
Chapter 23. Valorization of wastes and by-products from the meat industry
Abstract
23.1 Introduction
23.2 Value-added food ingredients
23.3 Conclusion, opportunities, and future challenges
References
Further reading
Chapter 24. Biowaste eggshells as efficient electrodes for energy storage
Abstract
24.1 Introduction
24.2 Valorization of biowaste chicken eggshells
24.3 Applications
24.4 Eggshells as efficient electrodes for energy storage
24.5 Conclusion, opportunities, and future challenges
References
Chapter 25. Recovery and application of bioactive proteins from poultry by-products
Abstract
25.1 Introduction
25.2 Generation and disposal of chicken industry waste
25.3 Nutritional value of poultry by-products
25.4 Bioactive proteins from poultry by-products: potential applications
25.5 Techniques for obtaining bioactive proteins from by-products of the chicken industry: recent trends
25.6 Conclusion, opportunities, and future challenges
References
Chapter 26. Valorization of seafood processing by-products
Abstract
26.1 Introduction
26.2 The position of by-products in global fisheries and seafood industry
26.3 Recovery of seafood by-products
26.4 Valorization of seafood by-products
26.5 Improvements in the management of seafood by-products
26.6 Conclusion, opportunities, and future challenges
References
Chapter 27. Utilization of seafood-processing by-products for the development of value-added food products
Abstract
27.1 Introduction
27.2 Seafood-processing by-products definition and statistics
27.3 Fundamental components of seafood-processing by-products
27.4 Conclusion, opportunities, and future trends
References
Chapter 28. Valorization of seafood industry waste for gelatin production: facts and gaps
Abstract
28.1 Introduction
28.2 Amounts of seafood waste
28.3 Valorization strategies for seafood waste
28.4 The importance of aquatic gelatin for academia and industry
28.5 Mind the gaps: fish gelatin from waste
28.6 Possible solutions
28.7 Conclusion, opportunities, and future challenges
References
Chapter 29. Effective valorization of aquaculture by-products: bioactive peptides and their application in aquafeed
Abstract
29.1 Introduction
29.2 Fish protein hydrolysates and peptides
29.3 Sources of aquaculture by-products
29.4 Handling and processing of seafood by-products for production of protein hydrolysates and peptides
29.5 Conclusion, opportunities, and future challenges
Acknowledgment
References
Chapter 30. Sustainability of agri-food supply chains through innovative waste management models
Abstract
30.1 Introduction
30.2 Food wastage as a hurdle for global security
30.3 Global food loss scenario
30.4 Food waste management through valorization: global efforts
30.5 The case of an emerging economy: food loss and reduction strategies in India
30.6 Possible interventions and the way forward for food waste valorization
30.7 Conclusion, opportunities, and future challenges
References
Chapter 31. Food waste generation and management: household sector
Abstract
31.1 Introduction
31.2 Food waste overview
31.3 Food waste policy
31.4 Food waste management
31.5 Food waste management incentives
31.6 Conclusion, opportunities, and future challenges
Acknowledgments
References
Chapter 32. Sustainable valorization of food-processing industry by-products: challenges and opportunities to obtain bioactive compounds
Abstract
32.1 Introduction
32.2 Food processing and waste production
32.3 Bioactives in food waste: chemical classes and activities
32.4 Challenges in extraction: searching for green and sustainable separation of natural products from waste
32.5 Are green extraction techniques cost-effective processes?
32.6 Opportunities for new valuable compounds
32.7 New business and marketing concepts for recovered bioactives
32.8 Nanocellulose for packaging—biomaterials production
32.9 Conclusion, opportunities, and future challenges
References
Chapter 33. Revitalization of wastewater from the edible oil industry
Abstract
Abbreviations
33.1 Introduction
33.2 Sources of wastewater
33.3 Techniques for treatment of wastewater
33.4 Physiochemical treatments
33.5 Potential end products from wastewater treatments
33.6 Conclusion, opportunities, and future challenges
Acknowledgment
References
Chapter 34. Valorization of cotton wastes for agricultural and industrial applications: present status and future prospects
Abstract
34.1 Introduction
34.2 Cotton wastes and the need for their valorization
34.3 Composition of cotton plants
34.4 Classification of cotton wastes
34.5 A conceptual model to utilize on-farm cotton wastes
34.6 Conclusion, opportunities, and future challenges
References
Chapter 35. Advanced techniques for recovery of active compounds from food by-products
Abstract
35.1 Introduction
35.2 Conventional extraction techniques for food waste valorization
35.3 Nonconventional extraction techniques for food waste valorization
35.4 Conclusion, opportunities, and future challenges
Acknowledgments
References
Chapter 36. Application of combined extraction and microextraction techniques for food waste
Abstract
36.1 Introduction
36.2 Microextraction techniques
36.3 Conclusion, opportunities, and future challenges
References
Chapter 37. Superabsorbent materials from industrial food and agricultural wastes and by-products
Abstract
37.1 Introduction
37.2 Natural superabsorbent materials
37.3 Biodegradability of superabsorbent materials
37.4 Strategies to improve superabsorbent properties in protein-based SAB
37.5 Benefits of natural-based superabsorbent materials
37.6 Conclusion, opportunities, and future challenges
Acknowledgments
References
Chapter 38. Natural deep eutectic solvents for sustainable extraction of pigments and antioxidants from agri-processing waste
Abstract
Abbreviations
38.1 Introduction
38.2 Natural deep eutectic solvents
38.3 Natural pigments from agri-processing waste
38.4 Other antioxidant compounds from agri-processing waste
38.5 Toxicity of NADES
38.6 Conclusion, opportunities, and future challenges
Acknowledgments
References
Chapter 39. Thermochemical and biochemical treatment strategies for resource recovery from agri-food industry wastes
Abstract
39.1 Introduction
39.2 An overview on agri-food industry waste
39.3 Thermochemical conversion of agri-food industry waste
39.4 Biochemical conversion of agri-food industry wastes
39.5 Challenges and opportunities
39.6 Conclusion, opportunities, and future challenges
Acknowledgments
References
Chapter 40. Bioconversion of agri-food waste and by-products through insects: a new valorization opportunity
Abstract
40.1 Introduction: the “Circular Economy” concept for agro-food waste reduction and how insects fit in it
40.2 Insect species and rearing substrates
40.3 Insect processing
40.4 Insect applications
40.5 Legal barriers to insects as biotools in circular economy in European Union
40.6 Conclusion and future perspectives
References
Chapter 41. Sustainability of food industry wastes: a microbial approach
Abstract
41.1 Introduction
41.2 Types of residual biomass generated
41.3 Microbial valorization of wastes
41.4 Conclusion, opportunities, and future challenges
References
Chapter 42. Polyphenols from food processing byproducts and their microbiota–gut–brain axis-based health benefits
Abstract
42.1 Introduction
42.2 Sources of byproduct polyphenols from food industries
42.3 Structure and class of byproduct polyphenols
42.4 Extraction of polyphenols from food processing and agricultural byproducts
42.5 Applications of byproducts’ polyphenols
42.6 Gut fermentation of polyphenols and their health benefits
42.7 Conclusion, opportunities, and future challenges
References
Chapter 43. Agro-waste-derived silica nanoparticles (Si-NPs) as biofertilizer
Abstract
43.1 Introduction
43.2 Natural sources, extraction methods, and physicochemical properties
43.3 Rice husk-derived SiO2 nanoparticles
43.4 Characterizations of silica nanoparticles
43.5 Advantages and applications of silica nanoparticles in agriculture
43.6 Fertilizers
43.7 Delivery vectors
43.8 Soil water retention capacity
43.9 Remediation of heavy metals and hazardous chemicals
43.10 Weeds, pests, and pathogens management
43.11 Conclusion, opportunities, and future challenges
Acknowledgments
References
Chapter 44. Supply of biomass and agricultural waste for promoting low-carbon business-ecosystem
Abstract
44.1 Introduction
44.2 The concept of circular economy
44.3 Sustainable supply chain and reverse logistics
44.4 Entrepreneurial ecosystems in rural areas
44.5 A case study: promoting low-carbon business ecosystem in a rural district
44.6 Conclusion, opportunities, and future challenges
References
Chapter 45. Agricultural waste valorization for sustainable biofuel production
Abstract
45.1 Introduction
45.2 Production of biofuels from lignocellulosic waste
45.3 Conclusion, opportunities, and future challenges
References
Chapter 46. Valorization of fruit processing by-product streams into integrated biorefinery concepts: extraction of value-added compounds and bioconversion to chemicals
Abstract
46.1 Introduction
46.2 Organic acids production
46.3 Enzymes
46.4 Biopolymers
46.5 Recovery of antioxidants and essential oils from fruits
46.6 Conclusion and future outlook
References
Chapter 47. Recovery and valorization of CO2 from the organic wastes fermentation
Abstract
47.1 Introduction
47.2 Overview of organic wastes production
47.3 Organic wastes reuse technologies: ethanol and biogas production
47.4 CO2 valorization technologies
47.5 Conclusion, opportunities, and future challenges
References
Chapter 48. Valorization of agrifood wastes and byproducts through nanobiotechnology
Abstract
48.1 Introduction
48.2 Agrifood wastes: international status
48.3 Bottleneck in conventional processes of agrifood waste valorization
48.4 Valorization process by nanobiotechnology
48.5 Conclusion, opportunities, and future challenges
Acknowledgment
References
Index

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Valorization of Agri-Food Wastes and By-Products

Recent Trends, Innovations and Sustainability Challenges

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