Valorization of Wastes/By-Products in the Design of Functional Foods/Supplements

1st Edition, Volume 107 - October 26, 2023
Editors: Esra Capanoglu, María Dolores Navarro-Hortal, Tamara Yuliett Forbes-Hernández, Maurizio Battino
Language: English
Hardback ISBN:
9 7 8 - 0 - 3 2 3 - 9 5 5 6 7 - 6
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 5 5 6 8 - 3

Valorization of Wastes/By-Products in the Design of Functional Foods/Supplements, Volume 106 provides up-to-date information on the valorization and application of by-produc… Read more

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Valorization of Wastes/By-Products in the Design of Functional Foods/Supplements, Volume 106 provides up-to-date information on the valorization and application of by-products/wastes from fruit, vegetable, oil, cocoa, tea, coffee, nuts, seeds, cereals, legumes, citrus and animal-based products. Moreover, safety aspects as well as bioaccessibility/bioavailability of bioactives obtained from by-products/wastes are covered. As agricultural and food wastes constitute a significant problem worldwide because of their adverse effects on the environment, economy and society, this book studies the management and valorization of food wastes and their increasing significance worldwide.

As it is expected that the importance given to waste valorization will increase in the near future, contributing greatly to sustainability and circular economy, this book will help stakeholders such as governments, legislative bodies, policymakers, companies, the public, and all others place special emphasis on this topic.

Cover image
Title page
Table of Contents
Series Page
Copyright
Contributors
Preface
Chapter One: Valorization of fruit and vegetable processing by-products/wastes
Abstract
1 Introduction
2 Production of fruit and vegetable processing by-products/wastes
3 Extraction techniques
4 Valorization of fruit and vegetable processing by-products/wastes
5 Active packaging applications
6 Conversion into biofertilizer and biogas
7 Bioactive compounds
8 Use as a functional ingredient
9 Conclusion
References
Chapter Two: The potential of citrus by-products in the development of functional food and active packaging
Abstract
1 Citrus fruits and food waste
2 Bioactive compounds of citrus by-products
3 Biological activities of citrus by-products
4 Extraction techniques
5 Food applications of citrus by-products
6 Potential contaminants of citrus by-products
7 Conclusions
References
Chapter Three: Valorization of cocoa, tea and coffee processing by-products-wastes
Abstract
1 Introduction
2 Global production of cocoa, coffee and tea wastes and by-products
3 Characteristic and chemical composition of the cacao, tea, and coffee wastes and by-products
4 Recovery techniques of bioactive compounds from cocoa, tea, and coffee wastes and by-products
5 Conventional extraction processes
6 Novel extraction processes
7 Stability of the recovered bioactive and nutritional compounds
8 Socio-economic aspects of cocoa, tea, and coffee wastes and by-products
9 Different utilization and application of the recovered biomolecules and by-products
10 Conclusion and prospective
References
Chapter Four: Valorization of wastes and by-products of nuts, seeds, cereals and legumes processing
Abstract
1 Introduction
2 Classification of the wastes and by-products of nuts, seeds, cereals and legumes processing
3 Extraction of proteins
4 Extraction of dietary fiber
5 Extraction of phenolics and flavonoids
6 Extraction of other bioactives
7 Promising end product applications
8 Limitations and improvement methods
9 Conclusion and future perspectives
References
Chapter Five: Harnessing value and sustainability: Fish waste valorization and the production of valuable byproducts
Abstract
1 Introduction
2 Collagen
3 Pigments
4 Conclusion
References
Chapter Six: Valorization of Olea europaea and olive oil processing by-products/wastes
Abstract
1 Food industry in the European Union
2 Olea europaea: composition and utility of its products and subproducts
3 Biological applications of products and subproducts obtained from olive oil and Olea europaea
References
Chapter Seven: Applications and safety aspects of bioactives obtained from by-products/wastes
Abstract
1 Introduction
2 Safety aspects of bioactives obtained from various by-products/wastes
3 Applications of bioactives obtained from by-products/wastes
4 Conclusion
References

Esra Capanoglu

Esra Capanoglu is a Professor at the Istanbul Technical University (ITU), Food Engineering Department in Turkey. Prof. Capanoglu obtained her Ph.D. in 2008 at ITU and subsequently worked as a postdoctoral researcher at RWTH Aachen University in Germany for two years. During her Ph.D., she worked in the laboratories of Plant Research International in the Netherlands for six months and at the IPK Leibniz Institute, Gatersleben, Germany, for another six months with a DAAD scholarship. Prof. Capanoglu’s research focuses on antioxidants and phenolic compounds in foods and their in vitro bioaccessibility and bioavailability. She also studies the effects of processing, encapsulation, and the matrix on these bioactives. Prof. Capanoglu has published two books, 30 chapters, and more than 180 articles in peer-reviewed journals and has taken part in several international and national projects. She currently serves as an Associate Editor at ACS Omega and an Editorial Advisory Board Member for the Journal of Agricultural and Food Chemistry, the Journal of Berry Research, and the Turkish Journal of Agriculture and Forestry, among others.

Affiliations and expertise

Istanbul Technical University (ITU), Food Engineering Department, Turkey

María Dolores Navarro-Hortal

María D. Navarro-Hortal is PhD in Human Nutrition and Food Technology by the University of Granada, Spain. During the PhD, she has been working in the evaluation of foods and food by-products on aging and age-related diseases using the experimental model Caenorhabditis elegans. In that period, she did a three-month international internship in the Bioenergetic Lab on Marche Polytechnic University in Ancona, Italy. Furthermore, she developed teaching in the physiology department of the University of Granada. She has published more than 25 articles in peer-reviewed journals and several book chapters and has participated in numerous research conferences. The current research line addresses aging and associated diseases (cancer, neurodegenerative, cardiovascular) in relation to the role of diet, redox biology and mitochondria.

Affiliations and expertise

Department of Physiology, Institute of Nutrition and Food Technology “José Mataix Verdú”, Biomedical Research Centre, University of Granada, Avda. Del Conocimiento s.n., 18100 Armilla, Spain

Tamara Yuliett Forbes-Hernández

Tamara Yuliett Forbes-Hernández works in theDepartment of Physiology at the Institute of Nutrition and Food Technology "José Mataix Verdú," Biomedical Research Center, University of Granada, Granada, Spain.

Affiliations and expertise

Department of Physiology, Institute of Nutrition and Food Technology "José Mataix Verdú," Biomedical Research Center, University of Granada, Granada, Spain

Maurizio Battino

Maurizio Battino (M)-is Full Professor in Nutrition & Dietetics (MED49) at Università Politecnica delle Marche, Ancona, Italy and Guest Professor at Jiangsu University, Zhengjiang, China; he is Director of 2 Research Centers (Univ Europea del Atlantico, Santander, Spain and Univ Internacional Iberoamericana, Campeche, Mexico) and he also was Distinguished and Honorary Professor at Univ of Vigo, Spain (2018-2020). He has more than 30 years of experience in bioenergetics, nutritional biochemistry and food research with special emphasis on the role of natural antioxidants. He has published more than 400 papers with an h-index of 71 and he has been named as a “Highly Cited Researcher” for 8 years in a row (2015-2022).

Affiliations and expertise

Dept Clinical Sciences - Faculty of Medicine, Università Politecnica delle Marche, Via Ranieri, Ancona, Italy