Microbial Bioprocessing of Agri-food Wastes: Food Ingredients

Cover
Half Title
Series Page
Title Page
Copyright Page
Contents
Editor Biographies
1. Microbial Valorization of Tomato Waste for the Extraction of Carotenoids: Food Applications
1.1 Introduction
1.2 Global Production and Valorization of Tomato Waste
1.3 Biochemistry of Different Bio-Active Components from Tomato Pomace
1.4 Sustainable Valorization for Bioactive Components Extraction
1.4.1 Physico-Chemical Valorization Techniques
1.4.1.1 Conventional Solvent Extraction
1.4.1.2 Super Critical Fluid Extraction
1.4.1.3 Pulsed Electric Field Extraction
1.4.1.4 Ohmic Heating Extraction
1.4.1.5 Ultra Sound and Microwave-Assisted Extractions
1.4.1.6 Accelerated Solvent Extraction
1.4.1.7 Hydrothermal Liquification
1.4.2 Biotechnological Valorization
1.4.2.1 By Microbial Fermentation
1.4.3 Enzyme-Assisted Extraction
1.5 Applications of Carotenoids in Food Industry
1.6 Future Scope and Conclusions
References
2. Bio-Valorization of Citrus Waste for the Production of Bioactive Molecules for Food Applications
2.1 Introduction
2.1.1 Citrus Fruits of Indian Continent and their Origin
2.1.2 Macroscopic Structure and Composition of Citrus Fruit
2.1.3 Bioactive and Nutritional Components of Citrus Wastes
2.1.4 Uses of Citrus Fruits in Food Processing Units
2.2 Biological Effects of Citrus Flavonoids
2.2.1 Health Benefits of Flavonoids
2.2.1.1 Antitumor Effects
2.2.1.2 Anti-Atherosclerotic Effects
2.2.1.3 Antidiabetic Effects
2.2.1.4 Free Radical Scavenging
2.3 Characterization of Citrus Peel Waste
2.3.1 Citrus Waste Valorization
2.4 Citrus Fruit Waste and its Byproducts
2.4.1 Essential Oil Extraction
2.4.2 Pectin Production
2.4.3 Production of Bio-Fuel
2.4.4 Kraft Paper: Food Packing Material
2.4.5 Citrus Peel Waste Packaging Films
2.4.6 Fiber from Citrus Peel Waste as Encapsulating Agent
2.4.7 Production of Biologically Degradable Packaging Materials from Citrus Peels
2.4.8 Elimination of Heavy Metals by Citrus Solid Waste
2.4.9 Production of Activated Carbon from Citrus Peel Waste
2.4.9.1 Scope
References
3. Agri-Food Waste Utilization: Obtaining Protein Hydrolysates and Bioactive Peptides as Functional Ingredients for Food Application
3.1 Introduction
3.2 Agri-Food Waste-Derived Hydrolysates and Bioactive Peptides: Sources and Biological Properties
3.2.1 Plant Residues
3.2.1.1 Fruit
3.2.1.2 Oilseed
3.2.1.3 Cereal
3.2.1.4 Others Plant Residues
3.2.2 Animal Residues
3.2.2.1 Milk
3.2.2.2 Seafood
3.2.2.3 Livestock
3.2.2.4 Poultry
3.3 Future Perspectives and Challenges for Food Application
3.4 Conclusion
References
4. Microbial Fructo-Oligosaccharides Derived from Agri-Food Waste
4.1 Introduction
4.2 Fructooligosaccharides (FOS)
4.2.1 Chemistry
4.2.2 Sources and Occurrence
4.2.3 Agri-Food Waste as a Cheaper Source of FOS
4.3 Different Methods of Production of FOS
4.4 Microbial Production of FOS
4.4.1 By Fermentation
4.4.2 By Microbial Enzymes
4.4.3 By Engineered Microbes using Recombinant Biotechnology
4.5 Microbial Fermentation of Agri-Food Waste for the Production of FOS
4.6 Health Benefits of Oligosaccharides
4.6.1 Anti-Carcinogenic Agent (Against Colon Cancer)
4.6.2 Immune Booster
4.6.3 Potential Diabetic Food Developer (Natural Sweetener)
4.6.4 Electrolytes Development (For Diarrhea Treatment)
4.6.5 In the Absorption of Minerals
4.6.6 Reduction of Lipids
4.6.7 Enhancement of Salmonella Vaccine Efficacy
4.7 Applications of FOS in the Food Industry
4.8 Future Research Prospects
4.9 Conclusion
References
5. Valorization of Vegetal Wastes for the Production of Antioxidants and Vitamins
5.1 Introduction
5.2 Bioactive Compounds Vitamins and Antioxidant Production
5.2.1 Extraction of Antioxidants from Vegetal Wastes
5.2.2 Extraction of Vitamins from Vegetal Wastes
5.2.2.1 Vitamin A
5.2.2.2 Vitamins B3, B6, B12, and C
5.3 Conclusion
References
6. Microbial Production of Citric Acid by Agro-Industrial Residues from Solid-State Cultivation
6.1 Introduction
6.2 Citric Acid
6.3 Microbial Production of Citric Acid
6.4 Aspects of SSC
6.5 Micro-Organisms and Co-Cultures for Citric Acid Production by SSC
6.6 Citric Acid Production by SSC using Agroindustrial Residues as Substrates
6.7 Concluding Remarks
Acknowledgement
References
7. Agricultural Wastes: A Feedstock for Citric Acid Production Through Microbial Pathway
7.1 Introduction
7.2 Citric Acid Production
7.2.1 Historical Advancement
7.2.2 Biochemistry
7.2.3 Industrial Production
7.3 Citric Acid Production from Agricultural Wastes
7.3.1 Raw Material: Agricultural Wastes
7.3.2 Citric Acid Fermentation
7.3.2.1 Pretreatment
7.3.2.1.1 Mechanical Pretreatment
7.3.2.1.2 Thermal Pretreatment
7.3.2.1.3 Chemical Pretreatment
7.3.2.1.4 Biological Pretreatment
7.3.2.2 Fermentation
7.3.3 Factors Affecting Citric Acid Production
7.4 Conclusions and Future Perspectives
References
8. Microbial Production of Lactic Acid Using Agri-Food Wastes
8.1 Introduction
8.2 Main Lactic Acid Applications and Global Market
8.3 Strategies for Obtaining Lactic Acid in an Industrial Scale
8.3.1 Chemical Synthesis
8.3.2 Fermentation Process
8.4 Factors Affecting Fermentation
8.4.1 pH
8.4.2 Temperature
8.4.3 Substrate and Nutrient Supplementation
8.4.4 Inoculum
8.4.5 Concentration of Final Products
8.5 Steps for the Lactic Acid Production by Microbial Fermentation Using Agri-Food Wastes
8.5.1 Pretreatment
8.5.2 Simultaneous Saccharification and Fermentation
8.5.3 Separation and Purification
8.5.4 Operation Mode
8.6 Studies About the Lactic Acid Obtaining from Agri-Food Wastes
8.7 Concluding Remarks
References
9. Lactic Acid Production Using Agro-Industrial Waste in Terms of Circular Bioeconomy And Biorefinery: Advances and Perspectives
9.1 Introduction
9.2 Biorefinery and its Classification
9.2.1 First-Generation
9.2.2 Second Generation
9.2.3 Third Generation
9.3 Feedstock for LA Production Using Agro-Industrial Wastes
9.3.1 Feedstock for LA Production Using Agro-Industrial Wastes: Chemical Composition
9.4 LA Production
9.4.1 LA Bacteria
9.4.1.1 Classification of LA Bacteria
9.4.1.1.1 Homolactic LAB
9.4.1.1.2 Heterolactic LAB
9.4.2 Pretreatment Methods
9.4.2.1 Physical Pretreatment
9.4.2.2 Chemical Pretreatment
9.4.2.3 Physicochemical Pretreatment
9.4.2.4 Biological Pretreatment
9.4.3 Strategies for LA Production
9.4.3.1 Simultaneous Saccharification and Fermentation
9.4.3.2 Saccharification and Semi-Simultaneous Fermentation
9.4.4 Separation and Purification Processes
9.5 Applications of LA
9.5.1 Biopolymers
9.6 Conclusions and Perspectives
Acknowledgment
References
10. Microbial Valorisation of Agroindustrial Wastes for the Generation of Novel Food Flavours
10.1 Introduction
10.2 Aroma
10.3 Biosynthesis and Biotransformation/Flavour Production Process
10.4 Food and Agricultural Wastes
10.5 Flavour Functional Groups
10.5.1 Alcohols
10.5.2 Esters
10.5.3 Aldehydes
10.5.4 Ketones
10.5.5 Terpenoids
10.5.6 Lactones
10.5.7 Acids
10.5.8 Others
10.6 Conclusion/Perspectives
References
Index