Microbial Bioprocessing of Agri-food Wastes; Food Ingredients; 1

Food ingredients are important molecules of the most diverse chemical classes responsible for conferring nutrition, stability, color, flavor, rheological and sensorial characteristics, in addition to several other important uses in the food industry. In this way, the production routes of these ingredients have gained more and more attention from consumers and producing industries, who expect that, in addition to their technological properties, these ingredients are still obtained without synthetic means, with savings of natural resources and mainly with less environmental impact. This book is intended for bioengineers, biologists, biochemists, biotechnologists, microbiologists, food technologists, enzymologists, and related professionals/ researchers. • Explores recent advances in the valorization of agri-food waste into food ingredients • Provides technical concepts on the production of various food ingredients of commercial interest • Explores novel technologically advanced strategies for the extraction of bioactive compounds from food wastes • Presents important classes of food ingredients obtained from alternative raw materials • Presents sustainable food waste resources and management strategies • Presents different pretreatment technologies and green extraction methodologies to support a green environment in the circular economy concept. • Challenges in applications of re-derived bioactive compounds from food wastes in food formulations Microbial Bioprocessing of Agri-food Wastes Cover -1 Half Title 2 Series Page 3 Title Page 4 Copyright Page 5 Contents 6 Editor Biographies 8 1. Microbial Valorization of Tomato Waste for the Extraction of Carotenoids: Food Applications 10 1.1 Introduction 11 1.2 Global Production and Valorization of Tomato Waste 13 1.3 Biochemistry of Different Bio-Active Components from Tomato Pomace 14 1.4 Sustainable Valorization for Bioactive Components Extraction 15 1.4.1 Physico-Chemical Valorization Techniques 16 1.4.1.1 Conventional Solvent Extraction 16 1.4.1.2 Super Critical Fluid Extraction 17 1.4.1.3 Pulsed Electric Field Extraction 17 1.4.1.4 Ohmic Heating Extraction 17 1.4.1.5 Ultra Sound and Microwave-Assisted Extractions 18 1.4.1.6 Accelerated Solvent Extraction 18 1.4.1.7 Hydrothermal Liquification 19 1.4.2 Biotechnological Valorization 19 1.4.2.1 By Microbial Fermentation 19 1.4.3 Enzyme-Assisted Extraction 21 1.5 Applications of Carotenoids in Food Industry 22 1.6 Future Scope and Conclusions 23 References 24 2. Bio-Valorization of Citrus Waste for the Production of Bioactive Molecules for Food Applications 30 2.1 Introduction 31 2.1.1 Citrus Fruits of Indian Continent and their Origin 32 2.1.2 Macroscopic Structure and Composition of Citrus Fruit 33 2.1.3 Bioactive and Nutritional Components of Citrus Wastes 34 2.1.4 Uses of Citrus Fruits in Food Processing Units 34 2.2 Biological Effects of Citrus Flavonoids 36 2.2.1 Health Benefits of Flavonoids 37 2.2.1.1 Antitumor Effects 37 2.2.1.2 Anti-Atherosclerotic Effects 38 2.2.1.3 Antidiabetic Effects 38 2.2.1.4 Free Radical Scavenging 38 2.3 Characterization of Citrus Peel Waste 39 2.3.1 Citrus Waste Valorization 39 2.4 Citrus Fruit Waste and its Byproducts 40 2.4.1 Essential Oil Extraction 41 2.4.2 Pectin Production 41 2.4.3 Production of Bio-Fuel 42 2.4.4 Kraft Paper: Food Packing Material 42 2.4.5 Citrus Peel Waste Packaging Films 42 2.4.6 Fiber from Citrus Peel Waste as Encapsulating Agent 43 2.4.7 Production of Biologically Degradable Packaging Materials from Citrus Peels 43 2.4.8 Elimination of Heavy Metals by Citrus Solid Waste 43 2.4.9 Production of Activated Carbon from Citrus Peel Waste 44 2.4.9.1 Scope 44 References 45 3. Agri-Food Waste Utilization: Obtaining Protein Hydrolysates and Bioactive Peptides as Functional Ingredients for Food Application 54 3.1 Introduction 55 3.2 Agri-Food Waste-Derived Hydrolysates and Bioactive Peptides: Sources and Biological Properties 56 3.2.1 Plant Residues 57 3.2.1.1 Fruit 58 3.2.1.2 Oilseed 59 3.2.1.3 Cereal 59 3.2.1.4 Others Plant Residues 61 3.2.2 Animal Residues 61 3.2.2.1 Milk 61 3.2.2.2 Seafood 62 3.2.2.3 Livestock 68 3.2.2.4 Poultry 69 3.3 Future Perspectives and Challenges for Food Application 71 3.4 Conclusion 72 References 73 4. Microbial Fructo-Oligosaccharides Derived from Agri-Food Waste 82 4.1 Introduction 83 4.2 Fructooligosaccharides (FOS) 84 4.2.1 Chemistry 84 4.2.2 Sources and Occurrence 85 4.2.3 Agri-Food Waste as a Cheaper Source of FOS 88 4.3 Different Methods of Production of FOS 90 4.4 Microbial Production of FOS 91 4.4.1 By Fermentation 91 4.4.2 By Microbial Enzymes 93 4.4.3 By Engineered Microbes using Recombinant Biotechnology 94 4.5 Microbial Fermentation of Agri-Food Waste for the Production of FOS 94 4.6 Health Benefits of Oligosaccharides 98 4.6.1 Anti-Carcinogenic Agent (Against Colon Cancer) 98 4.6.2 Immune Booster 98 4.6.3 Potential Diabetic Food Developer (Natural Sweetener) 99 4.6.4 Electrolytes Development (For Diarrhea Treatment) 99 4.6.5 In the Absorption of Minerals 99 4.6.6 Reduction of Lipids 99 4.6.7 Enhancement of Salmonella Vaccine Efficacy 100 4.7 Applications of FOS in the Food Industry 100 4.8 Future Research Prospects 101 4.9 Conclusion 102 References 103 5. Valorization of Vegetal Wastes for the Production of Antioxidants and Vitamins 112 5.1 Introduction 112 5.2 Bioactive Compounds Vitamins and Antioxidant Production 113 5.2.1 Extraction of Antioxidants from Vegetal Wastes 114 5.2.2 Extraction of Vitamins from Vegetal Wastes 116 5.2.2.1 Vitamin A 116 5.2.2.2 Vitamins B3, B6, B12, and C 117 5.3 Conclusion 118 References 118 6. Microbial Production of Citric Acid by Agro-Industrial Residues from Solid-State Cultivation 122 6.1 Introduction 122 6.2 Citric Acid 123 6.3 Microbial Production of Citric Acid 124 6.4 Aspects of SSC 126 6.5 Micro-Organisms and Co-Cultures for Citric Acid Production by SSC 128 6.6 Citric Acid Production by SSC using Agroindustrial Residues as Substrates 131 6.7 Concluding Remarks 135 Acknowledgement 135 References 135 7. Agricultural Wastes: A Feedstock for Citric Acid Production Through Microbial Pathway 142 7.1 Introduction 142 7.2 Citric Acid Production 144 7.2.1 Historical Advancement 145 7.2.2 Biochemistry 146 7.2.3 Industrial Production 147 7.3 Citric Acid Production from Agricultural Wastes 148 7.3.1 Raw Material: Agricultural Wastes 149 7.3.2 Citric Acid Fermentation 151 7.3.2.1 Pretreatment 151 7.3.2.1.1 Mechanical Pretreatment 152 7.3.2.1.2 Thermal Pretreatment 152 7.3.2.1.3 Chemical Pretreatment 152 7.3.2.1.4 Biological Pretreatment 153 7.3.2.2 Fermentation 153 7.3.3 Factors Affecting Citric Acid Production 157 7.4 Conclusions and Future Perspectives 159 References 159 8. Microbial Production of Lactic Acid Using Agri-Food Wastes 166 8.1 Introduction 167 8.2 Main Lactic Acid Applications and Global Market 168 8.3 Strategies for Obtaining Lactic Acid in an Industrial Scale 170 8.3.1 Chemical Synthesis 170 8.3.2 Fermentation Process 171 8.4 Factors Affecting Fermentation 173 8.4.1 pH 173 8.4.2 Temperature 173 8.4.3 Substrate and Nutrient Supplementation 174 8.4.4 Inoculum 175 8.4.5 Concentration of Final Products 176 8.5 Steps for the Lactic Acid Production by Microbial Fermentation Using Agri-Food Wastes 177 8.5.1 Pretreatment 177 8.5.2 Simultaneous Saccharification and Fermentation 178 8.5.3 Separation and Purification 179 8.5.4 Operation Mode 180 8.6 Studies About the Lactic Acid Obtaining from Agri-Food Wastes 181 8.7 Concluding Remarks 187 References 187 9. Lactic Acid Production Using Agro-Industrial Waste in Terms of Circular Bioeconomy And Biorefinery: Advances and Perspectives 198 9.1 Introduction 199 9.2 Biorefinery and its Classification 200 9.2.1 First-Generation 200 9.2.2 Second Generation 201 9.2.3 Third Generation 201 9.3 Feedstock for LA Production Using Agro-Industrial Wastes 201 9.3.1 Feedstock for LA Production Using Agro-Industrial Wastes: Chemical Composition 202 9.4 LA Production 204 9.4.1 LA Bacteria 204 9.4.1.1 Classification of LA Bacteria 205 9.4.1.1.1 Homolactic LAB 205 9.4.1.1.2 Heterolactic LAB 205 9.4.2 Pretreatment Methods 206 9.4.2.1 Physical Pretreatment 206 9.4.2.2 Chemical Pretreatment 207 9.4.2.3 Physicochemical Pretreatment 207 9.4.2.4 Biological Pretreatment 208 9.4.3 Strategies for LA Production 209 9.4.3.1 Simultaneous Saccharification and Fermentation 209 9.4.3.2 Saccharification and Semi-Simultaneous Fermentation 209 9.4.4 Separation and Purification Processes 209 9.5 Applications of LA 211 9.5.1 Biopolymers 212 9.6 Conclusions and Perspectives 212 Acknowledgment 214 References 214 10. Microbial Valorisation of Agroindustrial Wastes for the Generation of Novel Food Flavours 222 10.1 Introduction 222 10.2 Aroma 223 10.3 Biosynthesis and Biotransformation/Flavour Production Process 224 10.4 Food and Agricultural Wastes 226 10.5 Flavour Functional Groups 226 10.5.1 Alcohols 229 10.5.2 Esters 229 10.5.3 Aldehydes 230 10.5.4 Ketones 231 10.5.5 Terpenoids 232 10.5.6 Lactones 233 10.5.7 Acids 233 10.5.8 Others 234 10.6 Conclusion/Perspectives 234 References 235 Index 240 "This book gives a comprehensive overview of recent advances in the valorization of agri-food waste and discusses the main process conditions needed to overcome the difficulties of using waste as alternative raw materials. It also discusses specific methodologies, opportunistic microbes for biomass valorization, the sustainable production of agri-food waste, as well as examines the assessment and management of bioactive molecules production from microbial-valorization of agri-food waste. The authors provide technical concepts on the production of various bio-products and their commercial interest including agri-food waste utilization in the microbial synthesis of proteins, the valorization of horticulture waste, the sustainable production of pectin via microbial fermentation, as well as other food and pharmacological applications. This book is intended for bioengineers, biologists, biochemists, biotechnologists, microbiologists, food technologists, enzymologists, and related professionals and researchers. Explores recent advances in the valorization of agri-food waste Provides technical concepts on the production of various bio-products of commercial interest Discusses the main process conditions to overcome the difficulties of using waste as alternative raw materials Introduces technical-economic details on the advantages and disadvantages of exploring the waste recovery chain Explores the main technological advances in the recovery of residues in functional products"-- Provided by publisher