Valorization of Agri-Food Wastes and By-Products : Recent Trends, Innovations and Sustainability Challenges

Valorization of Agri-Food Wastes and By-Products Copyright Contents Foreword Introduction Reference Preface List of contributors 1 Sustainability challenges in the valorization of agri-food wastes and by-products 1.1 Introduction 1.2 Wastes and by-products—global scenario 1.3 Food industrial wastes and by-products 1.4 Food industry wastes and renewable energy production 1.5 Composting of agri-food wastes 1.6 Bioactive compounds and bioactivity 1.7 Wastes and by-products as food and livestock feed 1.8 Bioplastics and green composites 1.9 Sustainable green processing technologies 1.10 Regulatory issues 1.11 Conclusion, opportunities, and future challenges Acknowledgment References Further Reading 2 Valorization of industrial by-products and waste from tropical fruits for the recovery of bioactive compounds, recent adv... 2.1 Introduction 2.2 Isolation and extraction methods of bioactive compounds from tropical fruit by-products and wastes 2.2.1 Influence of conventional extraction techniques on bioactive compounds 2.2.2 Nonconventional extraction techniques 2.2.2.1 Ultrasound-assisted extraction and bioactive compounds 2.2.2.2 Microwave extraction-assisted and bioactive compounds 2.2.2.3 Supercritical fluid extraction and bioactive compounds 2.2.2.4 Pressurized liquid and bioactive compounds 2.2.2.5 Pulsed electric field and bioactive compounds 2.2.2.6 High hydrostatic pressure and bioactive compounds 2.2.2.7 Enzymatic-assisted extraction and bioactive compounds 2.2.2.8 Influence of combined techniques on bioactive compounds 2.3 Fermentation to obtain bioactive compounds from tropical fruits 2.4 Possible uses of by-products and wastes in the food industry 2.4.1 As ingredients of functional food 2.4.2 As sources of unconventional oils 2.4.3 As additives 2.4.3.1 Colorants 2.4.3.2 Texturizing 2.4.4 Antimicrobial agents 2.4.5 Bio-absorbent agents 2.5 Conclusion, opportunities, and future challenges References 3 Bioactive compounds of fruit by-products as potential prebiotics 3.1 Introduction 3.2 World crop production: focus on the fruit scenario 3.3 Fruit by-products as functional compounds and their relationship with gut microbiota 3.4 Dietary fibers and phenolics in fruit by-products as bioactive compounds 3.5 Effect of fruit by-products on growth of beneficial microorganisms and their folate production 3.6 Fruit by-products and gut microbiota: phenolic metabolites and short-chain fatty acids 3.7 Potential biological effects of bioactive compounds from fruit by-products: antioxidant and antiinflammatory approaches 3.8 Conclusion, opportunities, and future challenges Acknowledgments References 4 Valorization of fruit and vegetable waste for bioactive pigments: extraction and utilization 4.1 Introduction 4.2 Anthocyanins 4.2.1 Grapes 4.2.1.1 Current utilization 4.2.1.1.1 Natural food colorant 4.2.1.1.2 Natural food additive 4.2.1.1.3 Natural cosmetics ingredients 4.2.1.1.4 Natural biodegradable packaging films 4.2.1.2 Extraction of anthocyanins from grape waste 4.3 Betalains 4.3.1 Red beet 4.3.1.1 Current utilization 4.3.1.1.1 Natural food colorant 4.3.1.1.2 Functional ingredients 4.3.2 Extraction of betalains from red beet waste 4.4 Carotenoids 4.4.1 Tomatoes 4.4.1.1 Current utilization 4.4.1.1.1 Functional food ingredients 4.4.1.2 Extraction of carotenoids from tomato waste 4.5 Conclusion, opportunities, and future challenges References 5 Valuable bioactives from vegetable wastes 5.1 Introduction 5.1.1 Ranking of vegetables 5.1.2 Top producers of vegetables 5.1.3 Benefits of consuming vegetables 5.1.4 Production of vegetable wastes and byproducts 5.1.5 Measures undertaken to minimize vegetable wastes 5.2 Valorization of vegetable wastes and byproducts 5.2.1 Vitamins 5.2.2 Carotenoids 5.2.3 Flavonoids 5.2.4 Phenolic acids 5.3 Extraction of phytobioactives 5.3.1 Ultrasound-assisted extraction 5.3.2 Supercritical fluid extraction 5.3.3 Accelerated solvent extraction 5.3.4 Microwave-assisted extraction 5.3.5 Enzyme-assisted extraction 5.4 Sustainability through preservation of vegetable waste and byproducts 5.5 Potential applications of vegetable wastes and vegetable byproducts 5.6 Conclusion, opportunities, and future challenges References 6 Fruit byproducts as alternative ingredients for bakery products 6.1 Introduction 6.2 Fruit industry 6.2.1 Apple 6.2.2 Banana 6.2.3 Grape 6.2.4 Mango and guava 6.2.5 Melon and watermelon 6.2.6 Orange 6.2.7 Passion fruit 6.2.8 Pomegranate 6.3 Functional foods 6.4 Bakery products 6.4.1 Bread 6.4.2 Biscuits 6.4.3 Cookies 6.4.4 Cakes 6.4.5 Muffins 6.5 Conclusion, opportunities, and future challenges Acknowledgments References 7 Fruit and vegetable by-products: novel ingredients for a sustainable society 7.1 Introduction 7.2 Bioactive molecules from fruit and vegetable by-products 7.2.1 Polyphenols 7.2.1.1 Biomedical impacts of phenolic compounds 7.2.2 The terpenes 7.2.2.1 Carotenoids 7.2.2.2 Limonoids 7.2.2.3 Saponins 7.2.2.4 6-Chromanols derivatives 7.2.3 Biomedical impacts of carotenoids 7.2.4 Dietary fiber 7.2.5 Biomedical impacts of dietary fiber 7.2.6 Polysaccharides 7.2.6.1 Phytosterols 7.2.7 Biomedical impacts of phytosterols 7.2.8 The organosulfurs 7.2.9 Biomedical impact of organosulfur compounds 7.2.10 Organic acids and plant amines 7.2.11 Biomedical impact of organic acids and amines 7.3 Sustained valorization of fruits and vegetable by-products 7.3.1 Apple by-products 7.3.1.1 Sustainable applications of apple by-products 7.3.1.1.1 In the food industry 7.3.1.1.2 In biotechnology 7.3.1.1.3 In the pharmaceutical industry 7.3.2 Citrus fruit by-products 7.3.2.1 Sustainable applications of citrus by-products 7.3.2.1.1 In the food industry 7.3.2.1.2 In biotechnology 7.3.2.1.3 In the pharmaceutical industry 7.3.3 Grape by-products 7.3.3.1 Sustainable applications of grape by-products 7.3.3.1.1 In the food industry 7.3.3.1.2 In biotechnology 7.3.3.1.3 In the pharmaceutical industry 7.3.4 Tropical fruits by-products 7.3.4.1 Mango by-products 7.3.4.1.1 Sustainable applications of mango by-products In the food industry In biotechnology 7.3.4.2 Banana by-products 7.3.4.2.1 Sustainable applications of banana by-products In the food industry In biotechnology Bioethanol In the pharmaceutical industry In agriculture Miscellaneous 7.3.4.3 Avocado by-products 7.3.4.3.1 Sustainable applications of avocado by-products In the food industry In biotechnology In the pharmaceutical industry 7.3.5 Vegetable by-products 7.3.5.1 Carrot by-products 7.3.5.1.1 Substantial applications of carrot by-products In the food industry In the pharmaceutical industry In biotechnology 7.3.5.2 Cauliflower by-products 7.3.5.2.1 Sustainable applications of cauliflower by-products In the food industry In biotechnology In the pharmaceutical industry 7.3.5.3 Tomato by-products 7.3.5.3.1 Sustainable applications of tomato by-products In the food industry In the pharmaceutical industry 7.3.5.4 Miscellaneous vegetable waste and by-products 7.4 Innovative drying techniques and extraction methods for fruit and vegetable by-products 7.4.1 Infrared-assisted convective drying 7.4.2 Microwave and combined microwave drying 7.4.2.1 Microwave-assisted freeze-drying 7.4.3 Green technology: by-product extraction techniques 7.5 Innovations and sustainable food ingredients 7.6 Strategic road map for sustainable utilization of by-products 7.7 Conclusion, opportunities, and future challenges Acknowledgments References 8 Current trends on the valorization of waste fractions for the recovery of alkaloids and polyphenols: case study of guarana Abbreviations 8.1 Introduction 8.2 Guarana (Paullinia cupana) 8.2.1 Botanical description and traditional use 8.2.2 Chemical composition 8.2.2.1 Polyphenols and alkaloids 8.2.2.2 Polysaccharides and starch 8.2.3 Health aspects on the administration of guarana 8.2.4 Processing of guarana and products: current scenario 8.3 Emerging processing strategies to recover alkaloids and polyphenols 8.3.1 Extraction 8.3.1.1 Supercritical fluid extraction 8.3.1.2 Pressurized liquid extraction 8.3.1.3 Ultrasound-assisted extraction 8.3.1.4 High shear mixing 8.3.1.5 Microwave-assisted extraction 8.3.1.6 Enzyme-assisted extraction 8.3.2 Encapsulation 8.3.2.1 Wall materials 8.3.2.2 Spray drying 8.3.2.3 Spray chilling 8.4 Current trends and perspectives: biorefinery approach applied for the integral use of guarana 8.4.1 Production of extracts and microparticles: process intensification 8.4.2 Application in food products 8.4.3 Production of energy 8.4.3.1 Combustion 8.4.3.2 Microbial fuel cells 8.4.4 Production of specialty chemicals and fertilizers by solid-state fermentation 8.4.5 Production of industrial adsorbents 8.5 Conclusion, opportunities, and future challenges 8.6 Conflict of interest References 9 Coffee waste: a source of valuable technologies for sustainable development 9.1 Introduction 9.2 Coffee beans: chemical composition and structure 9.3 Coffee production and generated waste 9.4 Strategies used to valorize coffee waste 9.5 Bioproducts for food and pharmaceutical industry applications from coffee waste 9.5.1 Antioxidant compounds 9.5.2 Antimicrobials 9.5.3 Organic acids 9.5.4 Enzymes 9.5.5 Colorants 9.6 Bioenergy production from coffee waste 9.6.1 Biodiesel 9.6.2 Bioethanol 9.6.3 Biogas 9.7 Materials from coffee waste 9.7.1 Polymers for packaging materials 9.7.2 Building materials 9.8 Agricultural applications 9.8.1 Composting and fertilizers 9.8.2 Mushroom cultivation 9.9 Miscellaneous 9.9.1 Biosorbents 9.10 Conclusion and future perspectives Acknowledgments References 10 Valorization of coffee wastes for effective recovery of value-added bio-based products: an aim to enhance the sustainabi... 10.1 Introduction 10.2 Valorization of coffee wastes 10.2.1 Production of biofuels 10.2.1.1 Biomethane production 10.2.1.2 Bioethanol production 10.2.1.3 Production of biodiesel 10.2.1.4 Production of bio-oil/biochar/syngas 10.2.2 Recovery of value-added bioactives 10.2.3 Production of biomaterials 10.2.3.1 Organic acids 10.2.3.2 Enzymes 10.2.3.3 Polyhydroxyalkanoates and carotenoids 10.2.4 Development of bioadsorbents 10.3 Conclusion, opportunities, and future challenges References 11 Valorization of tea waste for multifaceted applications: a step toward green and sustainable development 11.1 Introduction 11.2 Biomass sources 11.3 Biomass valorization 11.3.1 Carbonization 11.3.2 Pyrolysis 11.3.3 Hydrothermal treatment 11.3.4 Microwave treatment 11.3.5 Chemical activation 11.4 Tea waste biomass: source, properties, and constituents 11.4.1 Field to tea industry 11.4.2 Tea waste residue/biomass from kitchens, cafeterias, canteens, and tea shops 11.4.3 Properties and constituents 11.5 Value-added products from tea waste 11.5.1 Adsorbents 11.5.2 Activated carbon 11.5.3 Magnetic adsorbents 11.5.4 Carbon nanodots 11.5.5 Graphene oxide dots 11.6 Multifaceted applications of valorized waste tea products 11.6.1 Sensing and detection 11.6.2 Pollutant removal, water treatment, and environmental remediation 11.6.3 Agriculture and food industry 11.6.4 Energy and catalysis 11.6.5 Biomedical applications 11.7 Conclusion, opportunities, and future challenges References 12 Various conversion techniques for the recovery of value-added products from tea waste 12.1 Introduction 12.2 Process integration for setting up a waste biorefinery 12.2.1 Biorefinery platforms 12.2.1.1 C6/C5 sugar platforms 12.2.1.2 Lignin platforms 12.2.1.3 Syngas platform 12.2.1.4 Hydrogen platform 12.2.1.5 Pyrolysis liquid platform 12.2.2 Technological processes 12.2.3 Feedstock groups 12.2.4 Product groups 12.3 Tea waste and its worldwide availability 12.4 Physicochemical properties of tea waste 12.5 Biofuel and bioenergy production 12.5.1 Products from thermochemical conversion 12.5.2 Biodiesel 12.5.3 Bioethanol 12.6 Solid fuel 12.7 Tea waste-based biorefinery and production of value-added product 12.7.1 Electrochemical 12.7.2 Chemical derivatives from tea waste 12.7.2.1 Caffeine 12.7.2.1.1 Manufacturing process of caffeine from tea waste 12.7.2.2 Polyphenols, pigments, and vitamins 12.7.2.3 Extenders in polymers 12.7.2.4 Plant growth regulators 12.7.2.5 Tea seed oil 12.7.2.6 Saponins 12.7.3 Animal feed and composting 12.7.4 Manufacturing of instant tea 12.7.5 Tobacco substitutes and foaming agents 12.8 Rules/regulations concerning the safety of valorization of tea wastes 12.9 Conclusion, opportunities, and future challenges References 13 Cocoa: Beyond chocolate, a promising material for potential value-added products 13.1 Introduction 13.2 Chemical composition of the cocoa pod 13.3 Cocoa process and its by-products and waste 13.4 Valorization of cocoa by-products and waste 13.4.1 Applications for the food industry, agriculture, and livestock 13.4.1.1 Dietary fiber 13.4.1.2 Pectin 13.4.1.3 Fertilizer 13.4.1.4 Animal feed 13.4.2 Applications for the pharmaceutical and cosmetic industries 13.4.3 Environmental developments from cocoa waste 13.4.3.1 Biofuels 13.4.3.2 Materials for contaminant adsorption 13.4.4 Composite materials 13.5 Conclusion, opportunities, and future challenges Acknowledgments References 14 Nuts by-products: the Latin American contribution 14.1 Introduction 14.2 Impact of nut by-products 14.2.1 Economic and environmental impact 14.3 Nutritional and functional nut by-products 14.3.1 Pistachios 14.3.1.1 Pistachio by-products 14.3.1.2 Chemical composition 14.3.1.3 Nutraceutical composition 14.3.1.4 Health benefits 14.3.1.5 Current and/or potential future industrial/commercial functional food products 14.3.2 Hazelnuts 14.3.2.1 Hazelnut by-products 14.3.2.2 Chemical composition 14.3.2.2.1 Skin or testa 14.3.2.2.2 Hard shell 14.3.2.3 Nutraceutical composition and antioxidant capacity 14.3.2.3.1 Other compounds 14.3.2.3.2 Antioxidant capacity 14.3.2.3.3 Skin (testa) 14.3.2.3.4 Shell 14.3.2.4 Health benefits 14.3.2.5 Current and/or potential future industrial/commercial functional food products 14.3.3 Almonds 14.3.3.1 Almond by-products 14.3.3.2 Chemical composition 14.3.3.3 Nutraceutical composition and antioxidant capacity 14.3.3.4 Health benefits 14.3.3.5 Current and potential uses at industrial and commercial levels, and as a functional food 14.3.4 Walnuts 14.3.4.1 Walnut by-products 14.3.4.2 Chemical composition 14.3.4.3 Nutraceutical composition 14.3.4.4 Health benefits 14.3.4.5 Current and/or potential future industrial/commercial functional food products 14.3.5 Brazil nuts 14.3.5.1 Brazil nut by-products 14.3.5.2 Chemical composition 14.3.5.3 Nutraceutical composition and antioxidant capacity 14.3.5.4 Health benefits 14.3.5.5 Current and potential industrial and commercial uses, and as a functional food 14.3.6 Pecans 14.3.6.1 Pecan by-products 14.3.6.2 Chemical composition 14.3.6.3 Nutraceutical composition 14.3.6.4 Health benefits 14.3.6.5 Current and/or potential future industrial/commercial functional food products 14.3.7 Cashew nuts 14.3.7.1 Cashew nut by-products 14.3.7.2 Chemical composition 14.3.7.3 Nutraceutical composition 14.3.7.4 Health benefits 14.3.7.5 Current and/or potential future industrial/commercial functional food products 14.4 Conclusion, opportunities, and future challenges References 15 Valorization of seeds of the genera Cucumis, Citrullus, and Cucurbita 15.1 Introduction 15.2 Cucurbitaceae family 15.3 Seed composition 15.4 Bioactive compounds 15.5 Valorization of seeds 15.6 Conclusion, opportunities, and future challenges Acknowledgment References 16 Valorization of grape seeds 16.1 Introduction 16.2 Characterization and content of grape seeds 16.3 Extraction of phenolic compounds 16.3.1 Phenolic compounds of grape seeds 16.3.2 Methods of extraction 16.4 Extraction of oil 16.4.1 Chemical composition of grape seed oil 16.4.2 Methods of extraction 16.4.3 Uses of grape seed oil 16.5 Use as a biosorbent 16.6 Application of seed extracts in foods 16.7 Conclusion, opportunities, and future challenges References 17 Seed wastes and byproducts: reformulation of meat products 17.1 Introduction 17.2 Seeds and byproducts as fat replacers in meat products 17.3 Bioactive compounds from seeds for use in meat products 17.4 Conclusion, opportunities, and future challenges References 18 Recent advances and emerging trends in the utilization of dairy by-products/wastes 18.1 Introduction 18.2 Dairy industrial wastes 18.2.1 Dairy wastewater 18.2.2 Whey 18.3 Environmental impacts 18.4 Advanced biotechnological approaches in utilizing dairy wastes 18.4.1 Bioplastics 18.4.2 Exopolysaccharides 18.4.3 Galacto-oligosaccharides 18.4.4 Biofuels 18.4.5 Organic acids 18.4.6 Bioactive peptides 18.4.7 Single-cell protein 18.4.8 Biosurfactants 18.5 Conclusion, opportunities, and future challenges References 19 Whey: generation, recovery, and use of a relevant by-product 19.1 Introduction 19.2 Cheese manufacture 19.3 Characteristics of whey 19.4 Main destinations of whey 19.4.1 Food applications 19.4.2 Food supplements 19.4.3 Animal feed 19.4.4 Microencapsulation of probiotics 19.4.5 Fertilizers 19.4.6 Packaging 19.4.7 Flavor 19.4.8 Whey bioconversion 19.4.9 Organic chemicals 19.4.10 Therapeutic agents 19.4.10.1 Immunomodulatory activity 19.4.10.2 Immunological activity 19.4.10.3 Antibacterial activity 19.4.10.4 Antitumor activities 19.5 Whey recovery and purification 19.5.1 Membrane separation technology 19.5.2 Electrodialysis 19.5.3 Isoelectric precipitation 19.5.4 Adsorption 19.5.5 Chromatographic separation 19.6 Conclusion, opportunities, and future challenges References 20 Valorization of dairy by-products for functional and nutritional applications: recent trends toward the milk fat globule... 20.1 Introduction 20.2 Milk composition 20.3 Main by-products of the dairy industry: whey, skimmed milk, and buttermilk 20.3.1 Production of whey and main valorization 20.3.1.1 Production of whey 20.3.1.2 Processing of whey: from by-product to added-value ingredient 20.3.2 Production of skimmed milk and main valorization 20.3.3 Production of buttermilk and butter serum 20.4 New trends toward the valorization of buttermilk: specific interests in the milk fat globule membrane 20.4.1 Technofunctional properties of buttermilk 20.4.2 Health benefits of buttermilk components, including MFGM 20.4.3 Opportunities to produce food-grade ingredients enriched in polar lipids and MFGM from buttermilk 20.4.4 Diversity of MFGM-enriched ingredients 20.5 Wastewaters from processing, cleaning, and sanitary processes 20.6 Conclusions and future outlook Acknowledgments References 21 Sustainable utilization of gelatin from animal-based agri–food waste for the food industry and pharmacology 21.1 Introduction 21.1.1 Categories and scale of agri–food waste 21.2 Socioeconomic and environmental impact of agri–food waste 21.3 Valorization of agri–food waste 21.4 Gelatin: a value-added product from animal-derived waste 21.4.1 Gelatin derived from mammalian species 21.4.2 An alternative to mammalian gelatin: poultry gelatin 21.4.3 A promising approach: fish gelatin 21.5 Usage of animal-originated gelatin in the food industry 21.5.1 Gelatin as a paramount food additive 21.5.2 Gelatin as a coating and packaging material 21.6 Usage of animal-originated gelatin in pharmacology 21.6.1 Gelatin—an inactive ingredient in pharmaceutical products 21.6.2 Gelatin in tissue engineering 21.6.3 Other usages of gelatin in pharmacology 21.7 Challenges to animal-derived gelatin in the food and pharmacology industries 21.8 Conclusion, opportunities, and future challenges References 22 New food strategies to generate sustainable beef 22.1 Introduction 22.1.1 Reduce greenhouse gas emissions from cattle by changing the feed composition 22.1.1.1 Wine industry by-products 22.1.1.2 Olive mill by-products 22.2 Influence of the feed composition on the quality of beef 22.3 Case study 22.3.1 In vitro test 22.3.2 In vivo test 22.4 Conclusion, opportunities, and future challenges Acknowledgments References 23 Valorization of wastes and by-products from the meat industry 23.1 Introduction 23.1.1 Animal waste and by-product categorization 23.1.2 Global impact 23.1.3 Meat by-product utilization 23.1.4 Economic value 23.1.5 Commercial impact 23.1.6 Nutritional composition of meat by-products 23.1.7 Chemical composition 23.2 Value-added food ingredients 23.2.1 Spray-dried animal muscle 23.2.2 Biologically active compounds 23.2.3 Protein content 23.2.4 Fat content 23.2.5 Other uses 23.2.6 Regulation and classification 23.2.7 Tongue 23.2.8 Heart 23.2.9 Liver 23.2.10 Kidney 23.2.11 Brain 23.2.12 Meat quality attributes 23.2.13 Protein functionality and water-holding capacity 23.2.14 Muscle composition 23.2.15 Muscle structure 23.2.16 Muscle fiber types 23.2.17 Rules, regulations, and safety aspects 23.3 Conclusion, opportunities, and future challenges References Further reading 24 Biowaste eggshells as efficient electrodes for energy storage 24.1 Introduction 24.2 Valorization of biowaste chicken eggshells 24.2.1 Phenomenological description of chicken eggshells 24.2.2 Eggshell and eggshell membrane 24.2.3 Repurposing the eggshell product 24.3 Applications 24.3.1 Use of eggshells for UV-protective applications 24.3.2 Use of eggshells for biomedical applications 24.3.3 Use of eggshells for industrial wastewater applications 24.3.4 Use of eggshells for biodiesel production 24.3.5 Use of eggshells for construction and building 24.3.6 Eggshell-derived nanomaterials 24.4 Eggshells as efficient electrodes for energy storage 24.4.1 General overview of hybrid supercapacitors 24.4.2 Nanostructured cathode materials for hybrid supercapacitors and the effects of the materials 24.4.3 Anode materials for hybrid supercapacitors 24.4.4 Micro-algae-derived carbon electrode for hybrid supercapacitors 24.4.5 Wheat-straw-derived carbon electrode for hybrid supercapacitors 24.4.6 Electrochemical device: battery versus capacitor 24.4.7 Eggshell-derived carbon electrode for hybrid supercapacitors in nonaqueous Li electrolyte 24.4.7.1 Electrode (eggshell) preparation 24.4.8 Eggshell-derived carbon electrode for hybrid supercapacitors in aqueous Na electrolyte 24.4.9 Biodegradable chitosan composite electrode for hybrid supercapacitors 24.5 Conclusion, opportunities, and future challenges References 25 Recovery and application of bioactive proteins from poultry by-products 25.1 Introduction 25.2 Generation and disposal of chicken industry waste 25.3 Nutritional value of poultry by-products 25.4 Bioactive proteins from poultry by-products: potential applications 25.4.1 Skin 25.4.2 Feet 25.4.3 Keel 25.4.4 Feathers 25.4.5 Blood 25.4.6 Bones 25.4.7 Head: comb, wattle, earlobe, beak 25.4.8 Mechanically deboned chicken meat 25.4.9 Abdominal fat 25.4.10 Offal 25.5 Techniques for obtaining bioactive proteins from by-products of the chicken industry: recent trends 25.6 Conclusion, opportunities, and future challenges References 26 Valorization of seafood processing by-products 26.1 Introduction 26.1.1 Terminology issues 26.2 The position of by-products in global fisheries and seafood industry 26.2.1 Fish supply chain 26.2.2 Discards from fisheries 26.2.3 By-products from the fish-processing industry 26.2.4 By-products from aquaculture 26.3 Recovery of seafood by-products 26.4 Valorization of seafood by-products 26.4.1 New food products 26.4.2 Fishmeal and fish oil 26.4.3 Fish protein recovery 26.4.3.1 Fish protein concentrate 26.4.3.2 Fish protein isolate 26.4.3.3 Fish protein hydrolysate 26.4.3.4 Fish silage 26.4.4 Bioproducts 26.4.4.1 Bioactive peptides 26.4.4.2 Collagen and gelatin 26.4.4.3 Chitin and chitosan 26.4.5 Marine enzymes 26.4.6 Natural pigments 26.4.7 Energy and agronomic uses of by-products 26.4.7.1 Biodiesel 26.4.7.2 Compost and fertilizers 26.5 Improvements in the management of seafood by-products 26.6 Conclusion, opportunities, and future challenges References 27 Utilization of seafood-processing by-products for the development of value-added food products 27.1 Introduction 27.2 Seafood-processing by-products definition and statistics 27.3 Fundamental components of seafood-processing by-products 27.3.1 Lipids 27.3.2 Proteins 27.3.2.1 Myofibrillar proteins 27.3.2.2 Sarcoplasmic protein 27.3.2.3 Stromal proteins 27.3.3 Chemical and enzymatic recovery methods of seafood-processing by-products 27.3.3.1 Chemical recovery method 27.3.3.2 Enzymatic recovery method of seafood-processing by-products 27.3.4 Isoelectric solubilization and precipitation 27.3.5 Protein hydrolysis 27.3.5.1 Chemical hydrolysis 27.3.5.2 Enzymatic hydrolysis 27.3.5.3 Fermentation hydrolysis 27.3.6 Surimi manufacturing 27.3.7 Development of value-added food products from the proteins recovered from fish-processing by-products 27.3.7.1 Seafood protein hydrolysate 27.3.7.2 Seafood protein powders 27.3.7.3 Food coating films 27.3.7.4 Injectable texturizer 27.3.7.5 Natural pigments 27.3.7.5.1 Isolation of carotenoid 27.3.7.6 Fish-based enzyme 27.3.7.7 Antifreeze agents 27.3.8 Development of value-added products from oil recovered from seafood-processing by-products 27.3.8.1 Polyunsaturated fatty acid 27.3.9 Development of value-added products from other materials recovered from seafood-processing by-products 27.3.9.1 Collagen and gelatin 27.3.9.2 Hydroxyapatite 27.4 Conclusion, opportunities, and future trends References 28 Valorization of seafood industry waste for gelatin production: facts and gaps 28.1 Introduction 28.2 Amounts of seafood waste 28.2.1 Wastes after fish processing 28.2.2 Waste generated from other seafood 28.3 Valorization strategies for seafood waste 28.4 The importance of aquatic gelatin for academia and industry 28.4.1 A versatile industrial product: gelatin 28.4.2 Aquatic gelatin and its benefits 28.4.3 Fish gelatin derived from waste 28.5 Mind the gaps: fish gelatin from waste 28.5.1 Sustainability and sanitary issues for the raw material 28.5.2 Health-related issues 28.5.3 Sensorial attributes of aquatic gelatin 28.6 Possible solutions 28.6.1 Well-organized process for raw material through legislation 28.6.2 Solutions to health-related issues 28.6.3 Overcoming the sensorial problems of aquatic gelatin 28.7 Conclusion, opportunities, and future challenges References 29 Effective valorization of aquaculture by-products: bioactive peptides and their application in aquafeed 29.1 Introduction 29.2 Fish protein hydrolysates and peptides 29.3 Sources of aquaculture by-products 29.4 Handling and processing of seafood by-products for production of protein hydrolysates and peptides 29.4.1 Utilization of fish protein hydrolysates and peptides as fish feed 29.5 Conclusion, opportunities, and future challenges Acknowledgment References 30 Sustainability of agri-food supply chains through innovative waste management models 30.1 Introduction 30.2 Food wastage as a hurdle for global security 30.3 Global food loss scenario 30.3.1 Causes of food losses 30.4 Food waste management through valorization: global efforts 30.4.1 Food waste valorization techniques 30.5 The case of an emerging economy: food loss and reduction strategies in India 30.5.1 Recent policy push as an enabler for food loss reduction 30.5.2 Constraints, actors, and enablers for reductions in food loss 30.6 Possible interventions and the way forward for food waste valorization 30.7 Conclusion, opportunities, and future challenges References 31 Food waste generation and management: household sector 31.1 Introduction 31.2 Food waste overview 31.2.1 Definition 31.2.1.1 Food waste 31.2.1.2 Food loss 31.2.1.3 Food wastage 31.2.2 Waste composition overview 31.2.3 Causes and sources of food waste 31.2.3.1 Consumers 31.2.3.2 Producers and operators 31.2.3.3 Sources of food waste 31.2.3.3.1 Household 31.2.3.3.2 Restaurants 31.2.3.3.3 Retail businesses 31.3 Food waste policy 31.3.1 European Union 31.3.2 Australia 31.3.3 United States 31.3.4 The Netherlands 31.3.5 Canada 31.3.6 Singapore 31.3.7 Thailand 31.4 Food waste management 31.4.1 The food waste management hierarchy 31.4.1.1 Source reduction 31.4.1.2 Feed hungry people 31.4.1.3 Feed animals 31.4.1.4 Industrial uses 31.4.1.5 Composting 31.4.2 Food waste management approaches 31.4.2.1 Landfill 31.4.2.2 Biogas 31.4.2.3 Anaerobic digestion 31.4.2.4 Composting 31.5 Food waste management incentives 31.5.1 Cobenefits from food waste reduction 31.5.2 Lessons learned on food waste management 31.5.2.1 Australia 31.5.2.2 South Korea 31.5.2.3 Taiwan 31.5.2.4 Japan 31.5.2.5 Norway 31.5.2.6 France 31.5.2.7 Dubai 31.5.2.8 IKEA 31.5.2.9 Thailand 31.5.2.10 Food Waste Management Flagship Project—a case study from Thailand 31.6 Conclusion, opportunities, and future challenges Acknowledgments References 32 Sustainable valorization of food-processing industry by-products: challenges and opportunities to obtain bioactive comp... 32.1 Introduction 32.2 Food processing and waste production 32.2.1 Socioeconomic considerations and environmental concerns 32.2.2 What can be used as raw material for bioactive compounds recovery? 32.3 Bioactives in food waste: chemical classes and activities 32.4 Challenges in extraction: searching for green and sustainable separation of natural products from waste 32.4.1 Conventional methods 32.4.1.1 Organic solvent extraction 32.4.2 Nonconventional methods 32.4.2.1 Ultrasound-assisted extraction 32.4.2.2 Microwave-assisted extraction 32.4.2.3 Enzyme-assisted extraction 32.4.2.4 Supercritical fluid extraction 32.4.2.5 Ionic liquids 32.5 Are green extraction techniques cost-effective processes? 32.6 Opportunities for new valuable compounds 32.6.1 Applications of recovered molecules in nutraceuticals and reinvented foods 32.6.2 Garbage to glamour: incorporating recovered bioactives in skin care products 32.7 New business and marketing concepts for recovered bioactives 32.8 Nanocellulose for packaging—biomaterials production 32.9 Conclusion, opportunities, and future challenges References 33 Revitalization of wastewater from the edible oil industry Abbreviations 33.1 Introduction 33.2 Sources of wastewater 33.3 Techniques for treatment of wastewater 33.4 Physio