Recovery of Bioactives from Food Wastes

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. This book describes varied aspects involved in dealing with extraction and utilization of bioactive compounds from the food industry waste. It covers global scenario of food waste generation and potential of food waste on various industries, extraction t Cover 1 Half Title 2 Title Page 4 Copyright Page 5 Table of Contents 6 About the Authors 10 Preface 12 Acknowledgements 14 Chapter 1 Food waste as a potential source of bioactive compounds 16 1.1 Overview of food waste 16 1.1.1 Origin of food waste 16 1.1.2 Global food waste generation 18 1.1.3 Sustainability of the food supply chain 19 1.2 Environmental effects and management approach 20 1.3 Valorization of food waste in various applications 21 1.3.1 Production of organic acids 21 1.3.2 Extraction of bioactive compounds 22 1.3.3 Energy generation 26 1.3.4 Composting 28 1.3.5 Nanoparticles 29 1.4 Conclusions 31 Acknowledgements 32 References 32 Chapter 2 Current status and future trends of various food industry waste processing for synthesis of bioactive compounds 36 2.1 Introduction 36 2.2 Bioactive compounds in various food industry waste 37 2.2.1 Tea and coffee processing industry 37 2.2.2 Tobacco industry 39 2.2.3 Winemaking industry 43 2.2.4 Dry fruit processing 46 2.2.5 Meat processing industries 49 2.2.6 Other industries 52 2.3 Commercial aspects 53 2.4 Challenges and future perspectives 53 2.5 Conclusions 54 Acknowledgement 54 References 54 Chapter 3 Technological advancement in the extraction of bioactive compounds from food industry waste 60 3.1 Introduction 60 3.2 Conventional methods for the extraction of bioactive compounds 61 3.3 Progress in the extraction of bioactive compounds 63 3.3.1 Microwave-assisted extraction 63 3.3.2 Ultrasound-assisted extraction 66 3.3.3 Enzyme-assisted extraction 66 3.3.4 Pulsed-assisted extraction 67 3.3.5 Pressurized liquid extraction 68 3.3.6 Supercritical fluid extraction 69 3.4 Commercial utilization of the extraction process 69 3.5 Conclusions 70 Acknowledgements 70 References 70 Chapter 4 Recovery of bioactive compounds from fruit and vegetable peel 74 4.1 Introduction 74 4.2 Recovery of bioactive compounds from fruit peel 75 4.2.1 Banana peel 75 4.2.2 Mango peel 77 4.2.3 Pitaya peel 80 4.2.4 Pomegranate peel 83 4.3 Recovery of bioactive compounds from vegetable peel 86 4.3.1 Potato peel 86 4.3.2 Onion peel 89 4.3.3 Papaya peel 93 4.3.4 Pumpkin peel 95 4.4 Conclusions 97 Acknowledgement 98 References 98 Chapter 5 Utilization of seeds for the synthesis of bioactive compounds 106 5.1 Introduction 106 5.2 Characteristics and nutrient loss in fruit and vegetable waste 107 5.3 Presence of bioactive compounds in fruit and vegetable seeds 108 5.3.1 Tomato seed 108 5.3.2 Date seed 110 5.3.3 Papaya seed 113 5.3.4 Avocado seed 117 5.3.5 Pomegranate seed 121 5.3.6 Grape seeds 123 5.4 Conclusion 126 Acknowledgement 127 References 127 Chapter 6 Sustainable green processing of various fruit and vegetable pomace from the food industry for the synthesis of bioactive compounds 134 6.1 Introduction 134 6.2 Synthesis of bioactive compounds from fruit and vegetable pomace 135 6.2.1 Grape pomace 135 6.2.2 Apple pomace 139 6.2.3 Black carrot pomace 143 6.2.4 Tomato pomace 144 6.2.5 Olive pomace 148 6.2.6 Pomaces of berries 148 6.2.7 Mango pomaces 148 6.2.8 Papaya pomaces 149 6.3 Challenges and future perspectives 149 6.4 Conclusions 150 Acknowledgement 150 References 150 Chapter 7 Extraction of bioactive compounds from marine by-products 156 7.1 Introduction 156 7.2 Bioactive compounds available in marine by-products 157 7.2.1 Bioactive compounds in shells 157 7.2.2 Bioactive compounds in skins 161 7.2.3 Bioactive compounds in bones 162 7.2.4 Fish oils 163 7.2.5 Other by-products 164 7.3 Technological advancement in the extraction process 165 7.3.1 High hydrostatic pressure 165 7.3.2 Pulsed electric field 166 7.3.3 Dense phase carbon dioxide 167 7.3.4 Membrane technology 168 7.3.5 Hurdle technologies 170 7.4 Commercial aspects 170 7.5 Challenges and future perspectives 171 7.6 Conclusions 172 Acknowledgement 172 References 172 Chapter 8 Extraction of bioactive compounds from tea, coffee and wine processing waste 178 8.1 Introduction 178 8.2 Present status of tea, coffee and beverage products 179 8.3 Extraction of bioactive compounds 180 8.3.1 Tea processing waste 180 8.3.2 Coffee processing waste 184 8.3.3 Winery processing waste 187 8.4 Conclusion 191 Acknowledgement 192 References 192 Chapter 9 Commercial aspects of bioactive compounds extracted from food waste 198 9.1 Introduction 198 9.2 Utilization of bioactive compounds in various industries 199 9.2.1 Pharmaceutical industry 199 9.2.2 Cosmetic industry 202 9.2.3 Food industry 206 9.2.4 Energy industry 207 9.2.5 Bioremediation sector 208 9.2.6 Other industries 208 9.3 Challenges and future trends 209 9.4 Conclusion 210 Acknowledgement 211 References 211 Chapter 10 Food waste management and valorization policies of various countries 216 10.1 Introduction 216 10.2 International goals and agreements 217 10.3 Policies of various countries 217 10.3.1 European Union 217 10.3.2 United States of America 221 10.3.3 Asian countries 223 10.3.3.1 Japan 223 10.3.3.2 Hong Kong 224 10.3.3.3 Malaysia 225 10.3.3.4 Singapore 226 10.3.3.5 India 227 10.3.3.6 Thailand 228 10.3.3.7 China 229 10.4 Major challenges 229 10.5 Conclusions 230 Acknowledgement 230 References 230 Index 234 Vegetable,Peel;,Waste,Processing;,Seeds;,Seafood;,Coffee;,Valorization;,Tea;,Fruit Vegetable Peel,Waste Processing,Seeds,Seafood,Coffee,Valorization,Tea,Fruit "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 on 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 on various extraction process 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"-- Provided by publisher