Processing of fruits produces large volumes of wastes and by-products, which can create environmental problems. However, these fruit processing residues have amazing nutritional composition, containing good amounts nutrients and biofunctional components. So, the current trend in the present world it to efficiently utilize these fruit wastes and byproducts and minimizing their impact on the environment. Proper utilization of fruit processing wastes and by‐Products would not only emerge as a source of extra profit to the fruit processing industry but also will help in lessen the environment pollution due to these fruit processing byproducts. ‘Handbook of Fruit Wastes and By‐Products: Chemistry, Processing Technology and Utilization’ will be the first book devoted to fruit processing wastes and by-products of wide range of important fruits including tropical, subtropical, and temperate fruits.
Key features:
· Provides comprehensive information about the chemistry of wastes and byproducts obtained during fruit processing
· Provide in-depth information about the bioactive potential of fruit processing wastes and byproducts
· Explores new strategies used for proper valorization of fruit processing residues
· Describes the utilization of nutraceutical components derived from fruit processing residues in fabrication of novel functional foods
Although, there are some general books on byproducts of food processing industry, but they are limited in context, related to only some particular fruits. The unique quality of this book is that it provides a full-length study of the different developments made right from the basic technologies involved in management of fruit wastes and byproducts to the recent advancements and future areas of research to be done on this subject. This book would be a valuable resource for scientists, researchers, professionals, and enterprises that aspire in management of fruit processing wastes and byproducts, and their utilization.
Author(s): Khalid Muzaffar, Sajad Ahmad Sofi, Shabir Ahmad Mir
Publisher: CRC Press
Year: 2022
Language: English
Pages: 351
City: Boca Raton
Cover
Half Title
Title Page
Copyright Page
Table of Contents
Preface
Editors
Contributors
Chapter 1 Fruit Processing Wastes and By-Products
1.1 Introduction to Fruit Processing By-Products and Wastes
1.2 Management of Fruit Processing Wastes and By-Products
1.3 Processing of Fruit Wastes and By-Products
1.4 Nutraceutical Potential
1.5 Extraction of Bioactive Components
1.5.1 Conventional Extraction Method
1.5.2 Green Extraction Methods
1.5.2.1 Microwave-Assisted Extraction (MAE)
1.5.2.2 Ultrasound-Assisted Extraction (UAE)
1.5.2.3 Supercritical Fluid Extraction (SFE)
1.5.2.4 Pressurized Liquid Extraction
1.5.2.5 High Intensity Pulsed Electric Field Extraction
1.6 Food Applications of Fruit Wastes and By-Products
References
Chapter 2 Pomelo Wastes: Chemistry, Processing, and Utilization
2.1 Introduction
2.2 Nutritional and Antinutritional Composition of Pomelo Peel
2.3 Bioactive Components of Pomelo Peel
2.3.1 Phenolic Acids and Tannins
2.3.2 Carotenoids
2.3.3 Flavonoids
2.4 Biological Effects of Pomelo Peel Extract
2.4.1 Anticancer Effects
2.4.2 Anti-Inflammatory Effects
2.4.3 Hypolipidemic Effects
2.4.4 Hypoglycemic Effects
2.5 Processing of Pomelo Peel
2.5.1 Pectin
2.5.2 Essential Oils
2.5.3 Polysaccharides
2.5.4 Activated Carbon
2.6 Utilization of Pomelo Peel
2.6.1 Use in Formulation of Food Products or as Food Ingredients
2.6.2 Use as Adsorbents
2.6.3 Use as Antioxidants and Antimicrobials
2.6.4 Other Uses
2.7 Conclusions
References
Chapter 3 Avocado Wastes: Chemistry, Processing, and Utilization
3.1 Introduction
3.2 Chemistry of Avocado Waste Streams
3.2.1 Avocado Leaves
3.2.2 Avocado Fruit Peel
3.2.3 Avocado Wastewater
3.2.4 Avocado Seed
3.3 Potential Uses of Avocado Waste
3.4 Health Benefits of Avocado Wastes
3.5 Conclusions
References
Chapter 4 Date Wastes and By-Products: Chemistry, Processing, and Utilization
4.1 Introduction
4.2 Wastes and By-Products of Date Fruit
4.2.1 Date Seeds
4.2.2 Date Press Cake
4.3 Chemistry of Date Waste and By-Products
4.3.1 Date Seed
4.3.1.1 Date Seed Oil
4.3.1.2 Date Seed Coffee
4.3.2 Date Press Cake (DPC)
4.4 Processing and Utilization of Date Wastes and By-Products
4.4.1 Date Seed
4.4.2 Date Seed Oil
4.4.3 Date Seed Coffee
4.4.4 Date Feed
4.4.5 Date Press Cake
4.5 Conclusions
References
Chapter 5 Apple Wastes and By-Products: Chemistry, Processing, and Utilization
5.1 Introduction
5.2 Chemistry of Apple Wastes and By-Products
5.2.1 Apple Pomace
5.2.2 Apple Seeds
5.2.3 Apple Peel
5.3 Processing of Apple Wastes and By-Products
5.3.1 Pectin Extraction from Apple Pomace
5.3.2 Extraction of Oil from Apple Seed
5.3.3 Extraction of Protein Isolates
5.3.3.1 Extraction Methods
5.4 Utilization of Apple Wastes and By-Products
5.4.1 Milk and Milk Products
5.4.2 Meat and Meat Products
5.4.3 Bakery Products
5.5 Conclusions
References
Chapter 6 Orange Wastes and By-Products: Chemistry, Processing, and Utilization
6.1 Introduction
6.2 Chemistry of Orange Wastes and By-Products
6.3 Processing of Orange Wastes and By-Products
6.4 Utilization of Orange Wastes and By-Products
6.5 Conclusions
References
Chapter 7 Guava Wastes and By-Products: Chemistry, Processing, and Utilization
7.1 Introduction
7.2 Chemistry of Guava Wastes and By-Products
7.3 Processing of Guava Wastes and By-Products
7.3.1 Extraction of Bioactive Components
7.3.2 Extraction of Pectin
7.4 Utilization of Guava Wastes and By-Products
7.5 Conclusions
References
Chapter 8 Mangosteen Wastes: Chemistry, Processing, and Utilization
8.1 Introduction
8.2 Compositional Analysis of Mangosteen Waste
8.3 Isolation of Bioactive Compounds from Mangosteen Waste
8.4 Utilization of Mangosteen Waste
8.5 Conclusions
References
Chapter 9 Jackfruit Wastes and By-Products: Chemistry, Processing, and Utilization
9.1 Introduction
9.2 Jackfruit Wastes and By-Products
9.3 Chemistry of Jackfruit-Based Wastes and By-Products
9.3.1 Seeds
9.3.2 Peel
9.4 Processing and Utilization of Jackfruit Wastes and By-Products
9.4.1 Processing and Utilization of Jackfruit Seed
9.4.1.1 Processing of Jackfruit Seed Flour
9.4.1.2 Utilization of Jackfruit Seed Flour
9.4.2 Processing and Utilization of Jackfruit Peel
9.4.2.1 Extraction of Cellulose
9.4.2.2 Extraction of Natural Antioxidants
9.4.2.3 Extraction of Bio-Oil
9.4.2.4 Extraction of Pectin
9.4.3 Processing and Utilization of Jackfruit Latex
9.4.3.1 Alternative Source of Natural Rubber
9.4.3.2 Pharmaceutical Applications
9.4.4 Processing and Utilization of Jackfruit Peel
9.4.4.1 Jackfruit Peel Powder
9.4.4.2 Incorporation into Bread
9.4.4.3 Biodegradable Matrix Film
9.4.4.4 Jackfruit Peel Flour (JPF)
9.4.4.5 Cookie Formulation
9.5 Conclusions
References
Chapter 10 Banana Wastes: Chemistry, Processing, and Utilization
10.1 Introduction
10.2 Chemistry of Banana Peel
10.2.1 Nutritional Composition
10.2.2 Antioxidant Potential
10.2.3 Extraction and Evaluation of Bioactive Components
10.3 Processing of Banana Peel
10.3.1 Extraction of Starch, Pectin, Protein, Cellulose and Fiber from Banana Peel
10.3.2 Production of Ethanol, Biodiesel, and Biochar from Banana Peel
10.3.3 Production of Lactic Acid from Banana Peel
10.3.4 Production of Jelly from Banana Peel
10.4 Utilization of Banana Peel
10.4.1 Food-Based Utilization
10.4.1.1 Bakery Industry
10.4.1.2 Meat Industry
10.4.1.3 Jam and Jelly Production
10.4.2 As an Animal Feed
10.4.3 Biofertilizer
10.4.4 Medicinal Use
10.4.5 Production of Single Cell Protein and Industrial Enzymes
10.4.6 Wastewater Treatment
10.4.7 Banana Peel-Based Nanocomposites
10.4.8 Biofuel from Banana Peel
10.4.9 Production of Bioethanol from Banana Peel
10.4.10 Briquettes Made from Banana Peel
10.5 Conclusions
Acknowledgment
References
Chapter 11 Peach Wastes and By-Products: Chemistry, Processing, and Utilization
11.1 Introduction
11.2 Physical and Chemical Composition of Peach
11.3 Chemistry of Peach Wastes and By-Products
11.3.1 Peach Stone
11.3.2 Peach Pomace
11.3.3 Peach Kernel
11.4 Processing of Peach Waste and By-Products
11.5 Utilization of Peach Wastes and By-Products in Food Applications
11.5.1 Peach Pomace
11.5.2 Peach Kernel Oil
11.5.3 Peach Kernel Flour
11.6 Conclusions
Bibliography
Chapter 12 Papaya Wastes and By-Products: Chemistry, Processing, and Utilization
12.1 Introduction
12.2 Chemistry of Papaya Wastes and By-Products
12.2.1 Peel
12.2.2 Seeds
12.2.3 Latex
12.3 Processing of Papaya Wastes and By-Products
12.3.1 Enzyme Production
12.3.2 Dietary Fiber Extraction
12.3.3 Oil Extraction
12.3.4 Protein Extraction
12.4 Utilization of Papaya Wastes and By-Products
12.4.1 Formulated Edible Coatings
12.4.2 Antimicrobial Agent
12.5 Conclusions
References
Chapter 13 Apricot Fruit Wastes: Chemistry, Processing, and Utilization
13.1 Introduction
13.2 Apricot Waste
13.2.1 Apricot Shells
13.2.2 Apricot Kernels
13.3 Processing of Apricot Kernels
13.4 Utilization of Apricot Waste
13.4.1 Utilization of the Apricot Kernels
13.4.2 Utilization of Apricot Kernel Oil in Foods
13.5 Conclusions
References
Chapter 14 Plum Wastes and By-Products: Chemistry, Processing, and Utilization
14.1 Introduction
14.2 Chemistry of Plum Wastes and By-Products
14.3 Processing and Utilization of Plum Wastes and By-Products
14.3.1 Pomace
14.3.2 Plum Kernel
14.3.2.1 Chemical Composition of Plum Kernels
14.4 Conclusions
Acknowledgment
References
Chapter 15 Lychee Wastes and By-Products: Chemistry, Processing, and Utilization
15.1 Introduction
15.2 Chemistry of Lychee Wastes and By-Products
15.2.1 Phenolic Acids
15.2.2 Flavonoids
15.2.3 Lignans
15.2.4 Carotenoids
15.2.5 Sesquiterpenes and Triterpenes
15.3 Processing of Lychee Waste and By-Products
15.3.1 Peel Flour
15.3.2 Chutney
15.3.3 Wine
15.3.4 Enzymes
15.3.5 Lychee-Based Microbiological Media
15.3.6 Antioxidant Agents
15.3.7 Colorant Agent
15.4 Utilization of Wastes and By-Products
15.4.1 Bioethanol
15.4.2 Biochar
15.4.3 Biogas
15.4.4 Dye for Natural Fabrics
15.4.5 Corrosion Inhibitors
15.5 Conclusions
References
Chapter 16 Tomato Wastes and By-Products: Chemistry, Processing, and Utilization
16.1 Introduction
16.2 Chemistry of Tomato Wastes and By-Products
16.3 Processing of Tomato Wastes and By-Products
16.4 Utilization of Tomato Wastes and By-Products
16.5 Conclusions
References
Chapter 17 Mango Wastes and By-Products: Chemistry, Processing, and Utilization
17.1 Introduction
17.2 Mango Wastes and By-Products
17.2.1 Mango Kernel
17.2.2 Mango Kernel Oil (MKO)
17.2.3 Mango Peel
17.2.4 Mango Pomace
17.3 Chemistry of Mango Waste and By-Products
17.4 Processing and Utilization of Mango-Based Wastes and By-Products
17.4.1 Mango Kernel Oil (MKO)
17.4.1.1 Processing
17.4.1.2 Utilization
17.4.2 Mango Peel
17.4.2.1 Processing
17.4.2.2 Utilization
17.4.3 Mango Pomace
17.4.3.1 Processing
17.4.3.2 Utilization
17.5 Health Benefits of Mango Wastes and By-Products
17.5.1 Antiviral Activity
17.5.2 Immunomodulatory Effect
17.5.3 Anti-Inflammatory and Anti-Cancer Effects
17.5.4 Antidiabetic Activity
17.6 Conclusions
Bibliography
Chapter 18 Cashew Wastes: Chemistry, Processing, and Utilization
18.1 Introduction
18.2 Parts of the Cashew Apple
18.3 Chemistry of the Cashew Apple
18.3.1 Ascorbic Acid
18.3.2 Phenolic Acids
18.3.3 Flavonoids
18.3.4 Tannins
18.3.5 Lignin
18.3.6 Carotenoids
18.3.7 Fibre
18.4 Processing and Utilization of the Cashew Apple
18.4.1 Cashew Apple Wine
18.4.2 Feni
18.4.3 Vinegar
18.4.4 Mannitol and Xylitol
18.4.5 Lactic Acid
18.4.6 Enzymes
18.4.7 Jam
18.4.8 Syrup
18.4.9 Jelly
18.4.10 Pickle
18.4.11 Candy
18.4.12 Squash
18.4.13 Ready-to-Serve Beverage
18.4.14 Fruit Bar
18.4.15 Cashew Apple Powder
18.5 Conclusions
References
Chapter 19 Pineapple Wastes and By-Products: Chemistry, Processing, and Utilization
19.1 Introduction
19.2 Pineapple Wastes and By-Products
19.2.1 Peel
19.2.2 Core
19.2.3 Stem and Crown
19.3 Chemistry of Pineapple Wastes and By-Products
19.4 Processing of Pineapple Wastes and By-Products
19.4.1 Extraction of Bromelain
19.4.2 Production of Ethanol
19.4.3 Production of Organic Acids
19.4.4 Production of Carbohydrates
19.4.5 Production of Cellulase
19.5 Utilization of Pineapple Wastes and By-Products
19.5.1 Pineapple-Based Wastes and By-Products in Food Applications
19.5.1.1 Meat and Meat-Based Products
19.5.1.2 Fermented Food Products
19.5.2 Pineapple Wastes and By-Products Utilization in Non-Foods
19.5.2.1 Bio-Aerogels
19.5.2.2 Absorbents
19.5.2.3 Fibers
19.6 Conclusions
Bibliography
Chapter 20 Pear Wastes and By-Products: Chemistry, Processing, and Utilization
20.1 Introduction
20.2 Chemistry of Pear-Derived Wastes and By-Products
20.2.1 Peel
20.2.2 Pomace
20.3 Processing of Pear Wastes and By-Products
20.4 Utilization of Pear Wastes and By-Products
20.5 Conclusions
References
Chapter 21 Quince Wastes and By-Products: Chemistry, Processing, and Utilization
21.1 Introduction
21.2 Chemistry of Quince Waste and By-Products
21.2.1 Quince Seeds
21.2.2 Seed Mucilage
21.2.3 Peel
21.3 Processing and Utilization of Quince Waste and By-Products
21.3.1 Quince Seeds
21.3.2 Quince Seed Mucilage
21.3.3 Quince Peel
21.4 Conclusions
References
Chapter 22 Pomegranate Wastes and By-Products: Chemistry, Processing, and Utilization
22.1 Introduction
22.2 Chemistry of Pomegranate Wastes and By-Products
22.2.1 Pomegranate Peel
22.2.2 Pomegranate Seed
22.3 Processing of Pomegranate Wastes and By-Products
22.4 Utilization of Pomegranate Wastes and By-Products
22.5 Conclusions
Bibliography
Index
