This book is a concise presentation of important aspects involved in dealing with extraction and utilization of bioactive compounds from the food industry waste. It starts with a focus on the global scenario of food waste generation and potential of food waste in various industries. Thereafter, the various conventional and advanced extraction techniques are discussed to highlight on how to separate bioactive compounds from the food waste. The application of industrial food-waste derived bioactive compounds in various emerging sectors are highlighted.
Features
Presents critical discussion on various advancement in various extraction processes including future trends.
Provides elaborative description of food waste sources and challenges associated with it.
Highlights potential of bioactive compounds in various industries.
Quantitatively discusses existing as well as new technologies/methodologies.
Includes a separate chapter on pertinent policies of various countries.
This book is aimed at researchers and graduate students in chemical and food engineering, separation technology and bioactive compounds.
Author(s): Mihir Kumar Purkait, Prangan Duarah, Pranjal Pratim Das
Publisher: CRC Press
Year: 2023
Language: English
Pages: 234
City: Boca Raton
Cover
Half Title
Title Page
Copyright Page
Table of Contents
About the Authors
Preface
Acknowledgements
Chapter 1 Food waste as a potential source of bioactive compounds
1.1 Overview of food waste
1.1.1 Origin of food waste
1.1.2 Global food waste generation
1.1.3 Sustainability of the food supply chain
1.2 Environmental effects and management approach
1.3 Valorization of food waste in various applications
1.3.1 Production of organic acids
1.3.2 Extraction of bioactive compounds
1.3.3 Energy generation
1.3.4 Composting
1.3.5 Nanoparticles
1.4 Conclusions
Acknowledgements
References
Chapter 2 Current status and future trends of various food industry waste processing for synthesis of bioactive compounds
2.1 Introduction
2.2 Bioactive compounds in various food industry waste
2.2.1 Tea and coffee processing industry
2.2.2 Tobacco industry
2.2.3 Winemaking industry
2.2.4 Dry fruit processing
2.2.5 Meat processing industries
2.2.6 Other industries
2.3 Commercial aspects
2.4 Challenges and future perspectives
2.5 Conclusions
Acknowledgement
References
Chapter 3 Technological advancement in the extraction of bioactive compounds from food industry waste
3.1 Introduction
3.2 Conventional methods for the extraction of bioactive compounds
3.3 Progress in the extraction of bioactive compounds
3.3.1 Microwave-assisted extraction
3.3.2 Ultrasound-assisted extraction
3.3.3 Enzyme-assisted extraction
3.3.4 Pulsed-assisted extraction
3.3.5 Pressurized liquid extraction
3.3.6 Supercritical fluid extraction
3.4 Commercial utilization of the extraction process
3.5 Conclusions
Acknowledgements
References
Chapter 4 Recovery of bioactive compounds from fruit and vegetable peel
4.1 Introduction
4.2 Recovery of bioactive compounds from fruit peel
4.2.1 Banana peel
4.2.2 Mango peel
4.2.3 Pitaya peel
4.2.4 Pomegranate peel
4.3 Recovery of bioactive compounds from vegetable peel
4.3.1 Potato peel
4.3.2 Onion peel
4.3.3 Papaya peel
4.3.4 Pumpkin peel
4.4 Conclusions
Acknowledgement
References
Chapter 5 Utilization of seeds for the synthesis of bioactive compounds
5.1 Introduction
5.2 Characteristics and nutrient loss in fruit and vegetable waste
5.3 Presence of bioactive compounds in fruit and vegetable seeds
5.3.1 Tomato seed
5.3.2 Date seed
5.3.3 Papaya seed
5.3.4 Avocado seed
5.3.5 Pomegranate seed
5.3.6 Grape seeds
5.4 Conclusion
Acknowledgement
References
Chapter 6 Sustainable green processing of various fruit and vegetable pomace from the food industry for the synthesis of bioactive compounds
6.1 Introduction
6.2 Synthesis of bioactive compounds from fruit and vegetable pomace
6.2.1 Grape pomace
6.2.2 Apple pomace
6.2.3 Black carrot pomace
6.2.4 Tomato pomace
6.2.5 Olive pomace
6.2.6 Pomaces of berries
6.2.7 Mango pomaces
6.2.8 Papaya pomaces
6.3 Challenges and future perspectives
6.4 Conclusions
Acknowledgement
References
Chapter 7 Extraction of bioactive compounds from marine by-products
7.1 Introduction
7.2 Bioactive compounds available in marine by-products
7.2.1 Bioactive compounds in shells
7.2.2 Bioactive compounds in skins
7.2.3 Bioactive compounds in bones
7.2.4 Fish oils
7.2.5 Other by-products
7.3 Technological advancement in the extraction process
7.3.1 High hydrostatic pressure
7.3.2 Pulsed electric field
7.3.3 Dense phase carbon dioxide
7.3.4 Membrane technology
7.3.5 Hurdle technologies
7.4 Commercial aspects
7.5 Challenges and future perspectives
7.6 Conclusions
Acknowledgement
References
Chapter 8 Extraction of bioactive compounds from tea, coffee and wine processing waste
8.1 Introduction
8.2 Present status of tea, coffee and beverage products
8.3 Extraction of bioactive compounds
8.3.1 Tea processing waste
8.3.2 Coffee processing waste
8.3.3 Winery processing waste
8.4 Conclusion
Acknowledgement
References
Chapter 9 Commercial aspects of bioactive compounds extracted from food waste
9.1 Introduction
9.2 Utilization of bioactive compounds in various industries
9.2.1 Pharmaceutical industry
9.2.2 Cosmetic industry
9.2.3 Food industry
9.2.4 Energy industry
9.2.5 Bioremediation sector
9.2.6 Other industries
9.3 Challenges and future trends
9.4 Conclusion
Acknowledgement
References
Chapter 10 Food waste management and valorization policies of various countries
10.1 Introduction
10.2 International goals and agreements
10.3 Policies of various countries
10.3.1 European Union
10.3.2 United States of America
10.3.3 Asian countries
10.3.3.1 Japan
10.3.3.2 Hong Kong
10.3.3.3 Malaysia
10.3.3.4 Singapore
10.3.3.5 India
10.3.3.6 Thailand
10.3.3.7 China
10.4 Major challenges
10.5 Conclusions
Acknowledgement
References
Index
