Valorization of Agro-Industrial Byproducts: Sustainable Approaches for Industrial Transformation

Cover
Half Title
Title Page
Copyright Page
Table of Contents
About the Editors
Contributors
Chapter 1 Agro-Industrial Waste as Wealth: Principles, Biorefinery, and Bioeconomy
1.1 Introduction
1.2 Physico-chemical Characteristics of Agro-industrial Residues
1.3 Strategies for Valorization of Agro-industrial Residues
1.4 Pre-treatment of Agro-industrial Residues
1.4.1 Enzymatic Hydrolysis
1.4.2 Chemical Pre-treatment
1.4.3 Biological Pre-treatment
1.5 Conclusions and Future Perspectives
References
Chapter 2 Sources, Composition, and Characterization of Agro-Industrial Byproducts
2.1 Introduction
2.2 Byproducts from the Dairy Industry
2.3 Byproducts from the Brewing Industry
2.3.1 Brewer Wastewater
2.3.2 Used-Up Grains
2.3.3 Leftover Yeast
2.3.4 Spent Hops
2.4 Byproducts from the Fruit and Vegetable Processing Industry
2.4.1 Pineapple Processing Byproducts
2.4.2 Citrus Fruits Byproducts
2.4.3 Tomato Processing Byproducts
2.5 Byproducts from the Cereal Processing Industry
2.5.1 Wheat Bran and Germ
2.5.2 Rice Bran and Germ
2.5.3 Rye Bran
2.6 Byproducts from the Meat and Poultry Processing Industry
2.7 Conclusions and Future Perspectives
References
Chapter 3 Microwave-Assisted Extraction for the Valorization of Agro-Industrial Waste
3.1 Microwave
3.1.1 Microwave Processing
3.1.2 Applications of Microwave Technology
3.2 Microwave-Assisted Extraction
3.2.1 Development and Main Principles
3.2.2 Mechanism of Microwave Extraction
3.2.2.1 Volumetric Heating
3.2.2.2 Microwave Extraction
3.2.3 Instrumentation
3.2.3.1 Main Components
3.2.3.2 Classifications of MW Systems for Extraction
3.3 Advantages of MAE
3.3.1 Process Improvement
3.3.2 Environmental and Economic Impact
3.4 Limitations of MAE
3.4.1 Solvent Selection
3.4.2 Feasibility in the Industrial Scale
3.5 Important Process Parameters
3.5.1 Effect of Microwave Power
3.5.2 Extraction Solvent
3.5.3 Solid/Solvent Ratio
3.5.4 Extraction and Irradiation Time
3.5.5 Surface Area
3.5.6 Temperature
3.5.7 Vacuum Extraction
3.6 MAE of Bioactive Compounds from Agro-industrial Byproducts
3.6.1 Phenolic Compounds
3.6.2 Plant Pigments
3.6.3 Polysaccharides
3.6.4 Essential Oils
3.7 Conclusion
References
Chapter 4 Ultrasound-Assisted Extraction of High Value Compounds from Agro-Industrial Byproducts
4.1 Introduction
4.2 Ultrasound-Based Extraction
4.3 Factors Affecting UAE
4.3.1 Ultrasonic Power
4.3.2 Ultrasonic Frequency
4.3.3 Temperature
4.3.4 Ultrasonic Treatment Time
4.3.5 Type of Solvent
4.3.6 Solvent to Solid Ratio
4.4 UAE from Various Agro-industrial Byproducts
4.4.1 UAE from Byproducts of the Fruit and Vegetable Industry
4.4.2 UAE from Cereals and Pulses Byproducts
4.4.3 UAE from Meat, Poultry, and Seafood Byproducts
4.4.4 UAE from Dairy Byproducts
4.5 Summary and Future Prospects
References
Chapter 5 Adding Values to Agro-Industrial Byproducts for the Bioeconomy in Vietnam
5.1 Introduction
5.2 Shrimp-Based Byproducts
5.2.1 Current Status and Challenges of the Shrimp Industry
5.2.2 Process Sections of the Shrimp Biorefinery and Its Topology
5.2.3 Development of a Biorefinery Approach for Shrimp Processing in Vietnam
5.3 Soy Milk By-Product
5.3.1 Chemical Composition of Soy Milk Byproducts
5.3.2 Utilization of Soy Milk Byproducts
5.4 Cereal, Nut, Legume and Starchy Root Byproducts
5.4.1 Cereal Byproducts
5.4.2 Starchy Root Byproducts
5.4.2.1 Byproducts from Cassava Starch Processing
5.4.2.2 Byproducts from Sweet Potato
5.4.3 Legume Byproducts
5.4.4 Nut Byproducts
5.5 Dried Distillers Grains from the Ethanol Industry
5.6 Single-Cell Protein from Bioethanol Vinasse
References
Chapter 6 Production of Enzymes from Agro-Industrial Byproducts
6.1 Introduction
6.2 Lignocellulose Residues
6.2.1 Types and Composition of Lignocellulosic Residues
6.3 Bioprocess Technology for Enzyme Production
6.3.1 Amylase
6.3.2 Pectinase
6.3.3 Protease
6.3.4 Lipase
6.3.5 β-Galactosidase
6.3.5.1 Case Study: Utilization of Agro-Industrial Wastes for the Production of Lactase from Rhizomucor pusillus
6.4 Challenges in the Enzyme Production from Lignocellulose Biomass
6.4.1 SmF
6.4.2 SSF
6.4.2.1 Heat Dispersal
6.4.2.2 Estimation of Biomass
6.4.2.3 Scaling Up the Process
6.5 Global Status
6.6 Conclusion and Future Perspective
References
Chapter 7 Bioactive Proteins and Peptides from Agro-Industrial Waste: Extraction and Their Industrial Applications
7.1 Introduction
7.2 Bioactive Proteins and Peptides from Agro-Industrial Waste
7.2.1 Bioactive Proteins/Peptides from Plant Waste
7.2.2 Bioactive Proteins/Peptides from Animal Waste
7.2.3 Bioactive Proteins and Peptides from Marine Wastes
7.3 Biological Activities and Health Benefit Effects of Bioactive Peptides
7.3.1 Antioxidant Activity
7.3.2 Antihypertensive Activity
7.3.3 Antimicrobial Activity
7.3.4 Immunomodulatory and Anti-inflammatory Activity
7.4 Novel Extraction Techniques Applied to Agro-industrial Wastes
7.4.1 Ultrasound-Assisted Extraction
7.4.2 Microwave-Assisted Extraction
7.4.3 Pulsed Electric Field Extraction
7.4.4 Enzyme-Assisted Extraction
7.4.5 Sub- and Supercritical Fluid Extraction
7.5 Industrial Application of Food-Derived Bioactive Peptides
7.6 Conclusion and Future Perspectives
References
Chapter 8 Production of Biopigments from Agro-Industrial Waste
8.1 Introduction
8.2 Natural and Synthetic Pigments Used in Food and Pharmaceutical Industries
8.2.1 Synthetic Pigments
8.2.2 Effects of Synthetic Food Colourants on Health
8.2.3 Natural Food Pigments
8.3 Microbial Pigments
8.3.1 Fungal Pigments
8.3.2 Bacterial Pigment
8.3.3 Yeast Pigment
8.4 Microbial Pigment Production Utilizing Agro-waste
8.4.1 Dairy Industry Wastes
8.4.2 Fruits and Vegetable Processing Industry
8.4.3 Cereal Processing Industry
8.4.4 Agricultural Byproducts and Crop Residues
8.5 Application of Microbial Pigments
8.5.1 Pharmaceutical Industry
8.5.2 Food Industry
8.5.3 Textile Industry
8.6 Conclusion and Future Scope
References
Chapter 9 Production, Characterization, and Industrial Application of Biosurfactants from Agro-Industrial Wastes
9.1 Introduction
9.2 Surfactants
9.2.1 Effect of Surfactant
9.2.1.1 Effect on Aquatic Plants
9.2.1.2 Effects on Aquatic Animals
9.2.1.3 Effects on Water Environment
9.2.1.4 Effects on the Human Body
9.3 Biosurfactants
9.3.1 Global Biosurfactant Market
9.3.2 Biosurfactant Properties
9.3.2.1 Interfacial and Surface Activity
9.3.2.2 Temperature, pH, and Ionic Strength
9.3.2.3 Biodegradability
9.3.2.4 Low Toxicant Concentration
9.3.2.5 Precision
9.3.2.6 Digestibility and Biocompatibility
9.3.2.7 Emulsion Formation/Breaking
9.3.2.8 Anti-adhesive agent
9.3.3 Biosurfactant Type
9.3.3.1 Rhamnolipids
9.3.3.2 Sophorolipids
9.3.3.3 Trehalolipids
9.3.3.4 Lipopeptides and Lipoproteins
9.3.3.5 Lichenysin
9.3.3.6 Fatty Acids, Phospholipids, and Neutral Lipids
9.3.3.7 Biosurfactants Composed of Polymers
9.3.4 Roles and Properties of Biosurfactants
9.3.4.1 Biosurfactants and Hydrophobic Moieties Interact
9.3.4.2 Adherence and De-adherence
9.3.4.3 Formation and Elimination of Biofilms
9.3.4.4 Antimicrobial Activity
9.3.5 Drawbacks of Biosurfactants
9.4 Production of Biosurfactants
9.4.1 Sources of Carbon
9.4.2 Source of Nitrogen
9.4.3 Elements of Nature
9.4.4 Aeration and Agitation
9.4.5 Salinity
9.5 Agro-industrial Waste
9.5.1 Agro-Industrial Waste as Substrate for Biosurfactant Production
9.5.1.1 Olive Oil Mill Effluent
9.5.1.2 Animal Fat
9.5.1.3 Deep-Fried Oils
9.5.1.4 Molasses
9.5.1.5 Whey
9.5.1.6 Carbohydrate Substrates
9.5.1.7 Oil Refineries
9.5.1.8 Soap Stocks or Oil Cakes
9.6 Application of Biosurfactants
9.6.1 Petroleum
9.6.2 Pharmaceutical
9.6.3 Food
9.6.4 Agriculture
9.6.5 Medicine/Health
9.6.6 Antimicrobial Activity
9.6.7 Other Medical Uses
9.6.7.1 Glycolipids
9.6.7.2 Lipopeptides
9.6.7.3 Other Biosurfactants
9.6.8 Biofilm
9.6.9 Environmental
9.7 Future Perspective
9.8 Conclusion
References
Chapter 10 Carbohydrate-Based Agro-Industrial Waste: Production and Their Value Addition
10.1 Carbohydrate-Based Agro Food Waste: Introduction
10.2 Carbohydrates from Agro-industrial Waste and Their Applications in the Food Industry
10.2.1 Starch
10.2.2 Fructooligosaccharides
10.2.3 Dietary Fibre
10.2.3.1 Cellulose and Hemicellulose
10.2.3.2 Pectin
10.3 Extraction of Major Carbohydrates from Agro-industrial Waste and Applications in the Food Industry
10.3.1 Chemical Extraction
10.3.2 Hydrothermal Extraction
10.3.3 Microwave Assisted Extraction
10.3.4 Enzymatic Extraction
10.3.5 Ultrasound Assisted Extraction
10.3.6 High-Pressure Processing
10.4 Production of Enzymes from Agro-industrial Waste
10.5 Bioactive Carbohydrate Compounds from Agro-industrial Waste
10.6 Production of Value-Added Products from Carbohydrate Agro-industrial Waste
10.6.1 Biofuel
10.6.2 Bioplastic and Biopolymer
10.7 Conclusion
References
Chapter 11 Extraction of Fatty Acids and Micronutrients from Agro-Industrial Waste and their Application in Nutraceuticals and Cosmetics
11.1 Introduction
11.2 Extraction and Purification of Fatty Acids and Micronutrients from Agro-industrial Waste
11.2.1 Conventional Methods
11.2.1.1 Mechanical Pressing
11.2.1.2 Solvent Extraction Method
11.2.2 Non-conventional (or Green Extraction) Methods
11.2.2.1 SpFE
11.2.2.2 Subcritical Fluid Extraction
11.2.2.3 EAE
11.2.2.4 Microwave Assisted Extraction
11.2.2.5 UAE
11.2.2.6 Pulsed-Electric Field Extraction
11.2.3 Fatty Acid Purification
11.3 Application of Fatty Acid in Nutraceuticals and Cosmetics
11.3.1 Applications of RBO
11.3.1.1 Application in Food
11.3.1.2 Applications in the Cosmetics Industry
11.3.1.3 Applications in Pharmaceuticals, Functional Foods
11.3.2 Application of Oil Extracted from Fish Processing Waste/Byproducts
11.4 Conclusions
Bibliography
Chapter 12 Production of Organic Acids from Agro-Industrial Waste and Their Industrial Utilization
12.1 Introduction
12.2 Agro-industrial Wastes and Their Composition
12.2.1 Agricultural/Crop Residues
12.2.2 Industrial Residues
12.2.3 Lignocellulosic Waste/Biomass
12.2.4 Starchy Waste/Biomass
12.3 Fermentative Production of Organic Acids
12.3.1 Lactic Acid
12.3.1.1 Microbial Sources
12.3.1.2 Agro-Industrial Byproducts/Food Waste
12.3.1.3 Fermentation Processes
12.3.1.4 Recovery
12.3.2 CA
12.3.2.1 Microbial Sources
12.3.2.2 Agro-Industrial Byproducts/Food Waste
12.3.2.3 Fermentation Processes
12.3.2.4 Recovery
12.3.3 Succinic Acid
12.3.3.1 Microbial Sources
12.3.3.2 Agro-Industrial Byproducts/Food Waste
12.3.3.3 Fermentation Processes
12.3.3.4 Recovery
12.3.4 Acetic Acid
12.3.4.1 Microbial Sources
12.3.4.2 Agro-Industrial Byproducts/Food Waste
12.3.4.3 Fermentation Processes
12.3.4.4 Recovery
12.3.5 Fumaric Acid
12.3.5.1 Microbial Sources
12.3.5.2 Agro-Industrial Byproducts/Food Waste
12.3.5.3 Fermentation Processes
12.3.5.4 Recovery
12.3.6 Glutamic Acid
12.3.6.1 Microbial Sources and Fermentation Processes
12.3.6.2 Recovery
12.4 Applications of Organic Acids
12.4.1 Biodegradable Polymers
12.4.2 Food Industry
12.4.3 Cosmetic Industry
12.4.4 Other Uses
12.5 Global Scenario of Microbial Production of Organic Acids
References
Chapter 13 Production of Biopolymeric Nanomaterials and Nanofibres from Agro-Industrial Waste and Their Applications
13.1 Introduction
13.2 Extraction and Synthesis Methods of Nanomaterials from Waste
13.3 Characterization
13.4 Potential Applications of Nanoparticles and Nanofibres
13.5 Cytotoxicity and Environmental Concerns
References
Chapter 14 Utilization of Agro-Industrial Wastes for Biofuel Generation
14.1 Introduction
14.2 Agro-residues to Biofuels: Types of Fuels and the Routes for Biomass Conversion
14.2.1 Fuels from Biomass Through the Thermochemical Route
14.2.1.1 Syngas
14.2.1.2 Bio-oils
14.2.2 Fuels Through Anaerobic Fermentation
14.2.2.1 Biomethane/Biogas
14.2.2.2 Biohydrogen
14.2.3 Fuels from Agro-Residues Through Biochemical Route
14.2.3.1 Biodiesel from LCB
14.2.3.2 Bio-Alcohols
14.2.4 Common Routes for Biochemical Conversion of Biomass to Fuels
14.2.4.1 Pre-Processing/Conditioning
14.2.4.2 Pre-Treatment
14.2.4.3 Enzymatic Digestion of Biomass to Sugars (Hydrolysis)
14.2.4.4 Fermentation
14.3 Challenges in Biofuel Production from Agro-Residues
14.3.1 Technical Challenges
14.3.1.1 Pre-Treatment
14.3.1.2 Enzymatic Saccharification
14.3.1.3 Fermentation
14.3.1.4 Waste Management
14.3.2 Process Economics and Challenges in Attaining Commercial Feasibility
14.3.2.1 Operating Costs
14.3.2.2 Costs and Challenges Associated with Raw Materials
14.3.2.3 Costs Associated with Logistics and the Supply Chain
14.3.2.4 Enzyme Costs
14.3.2.5 Cost of Utilities
14.3.2.6 By-Product Generation to Offset Production Costs
14.3.3 Environmental Concerns
14.4 Conclusions
References
Chapter 15 Biorefineries and the Circular Bioeconomy for the Management of Agro-Industrial Byproducts: Review and a Bibliometric Analysis
15.1 Introduction
15.2 Literature Review
15.3 Methodology
15.4 Results
15.4.1 Publication Trends
15.4.2 Publication Outlet
15.4.3 Publication Performance
15.4.3.1 Global Citation
15.4.3.2 Local Citation
15.4.3.3 Top Authors and Collaborations
15.4.4 Countries
15.4.4.1 Top Countries
15.4.4.2 Top Country Collaborations
15.4.4.3 Institutions
15.5 Emerging Themes
15.5.1 Novel Topics
15.6 Conclusions and Future Scope of Work
References
Chapter 16 Food Loss and Waste: Environmental Concerns, Life Cycle Assessment, Regulatory Framework, and Prevention Strategies for Sustainability
16.1 Food Loss and Waste: General Introduction
16.1.1 Unboxing the Black Box of FLW Definitions
16.2 Impact of Food Waste on the Environment
16.3 FLW in Sustainable Development Goals
16.3.1 SDG Target 12.3
16.3.1.1 SDG Indicator 12.3.1 – Global Food Losses
16.4 LCA of Food Waste
16.4.1 Quantitative Measurement Techniques
16.4.2 LCA
16.4.2.1 Goal and the Scope Definition
16.4.2.2 LCI
16.4.2.3 LCIA
16.4.2.4 Life Cycle Interpretation
16.5 Safety and Regulatory Framework of Food Waste
16.5.1 Europe
16.5.2 USA
16.5.3 International
16.6 Impact of COVID-19 on FLW
16.7 Strategies to Reduce FLW for Resilient Food Systems
16.7.1 Behavioural Strategies
16.7.1.1 Changing Consumer Behaviours
16.7.1.2 Engaging the Workforce to Minimize Food Waste
16.7.2 Policy Interventions
16.7.3 FLW Quantification
16.7.4 Investments for FLW Reduction
16.7.5 The Internet of Things and the Use of Digital Technologies
16.7.6 Circular Bioeconomy Approaches to Reducing FLW
16.8 Conclusion and Future Perspectives
References
Index