This book represents a comprehensive and unique overview covering different aspects (raw materials, technological innovations, and potential applications) concerning waste and by-products of the food industry.
Wastes and by-products of the agri-food chain represent a rich source of active molecules that can be usefully employed in the food and pharmaceutical industries. Eco-friendly extraction procedures able to isolate the different components of the agri-food by-products represent an attractive challenge to increase the waste’s value, and, at the same time, solve the issues usually related to their disposal.
Each of the 12 chapters in Nutraceutics from Agri-Food By-Products deeply analyses a specific agri-food chain, highlighting the main components recovered in the processing of food, seafood, and dairy wastes and by-products. Specifically, a green approach to the extraction of active molecules is described, as well as the industrial application of agri-food wastes and by-products, and their chemical, physical, and biological properties. Such properties are suitable for use in the food, cosmetic, and pharmaceutical fields. This circular approach could be usefully employed in the industry to develop and commercialize new nutraceuticals and/or functional food that guarantee a considerable increase in the economic worth of the wastes, while producing beneficial effects on human health.
Audience
Food technologists and biotechnologists in research and industry as well as researchers in pharmaceutical sciences.
Table of Contents
Preface xv
1 Valorization of Industrial Coproducts From Tropical Fruit 1
Neith Pacheco, Daniel Castaneda-Valbuena, Ivan Emanuel Herrera-Pool, Sara Herrera-Rodriguez, Tania Gonzalez-Flores, Soledad Pech-Cohuo, Juan C. Cuevas-Bernardino and Teresa Ayora-Talavera
1.1 Production of Tropical Fruit and Coproducts: Common and Uncommon Raw Materials 1
1.2 Nutraceutical Compounds Recovery From Tropical Fruits Coproducts 4
1.3 Nutraceutical Extraction Methods: Advantages and Drawbacks 7
1.4 Identification Techniques of Nutraceuticals Present in Tropical Fruits By-Products 13
1.5 In Vitro and In Vivo Methods to Evaluate Biological Activity of Nutraceuticals 17
1.6 Effect of Nutraceuticals on the Microbiome 17
1.7 Future Trends of Nutraceuticals Obtained From Tropical Fruit By-Products 22
1.8 Novel Nutraceutical Origins From Tropical Fruit Coproducts 23
1.9 Trends in the Application of Nutraceuticals Obtained From Tropical Fruit Coproducts 25
1.10 Future Aspects of Nutraceuticals 26
1.11 Conclusion 28
2 Prebiotic Properties of Fruit By-Products and Their Metabolic Benefits 45
Maria Margareth Veloso Naves, Aline Medeiros Alves-Santos, Clara Sandra Araujo Sugizaki and Rafaela G. Feresin
2.1 Introduction 45
2.2 Prebiotic Compounds 47
2.3 Fruit By-Products From Agro-Industry Processing 50
2.4 Prebiotic Potential of Fruit By-Products 51
2.5 Gaps and Perspectives for Further Research 59
2.6 Conclusion 63
3 Valorization of Actinidia spp. By-Products and Wastes for Nutraceutical Applications 69
Ana Margarida Silva, Catarina Macedo, Piotr Latocha, Paulo Costa, Cristina Delerue-Matos and Francisca Rodrigues
3.1 Introduction 70
3.2 Bioactive Composition and Health Benefits of Actinidia spp. By-Products and Wastes 73
3.3 Products Available on the Market With Actinidia Fruits and By-Products--An Overview 86
3.4 Conclusion and Future Prospects 105
4 Valorization of Grape By-Products: Toward The Circular Economy Concept 117
Rosa Rodriguez, German Mazza, Maria Paula Fabani, Yanina Baldan, Celia Roman, Mathias Riveros-Gomez, Iside Mut and Anabel Fernandez
1.1 Introduction 118
4.2 Materials and Methods 120
4.3 Results and Discussions 123
4.4 Conclusion 130
5 Tomato By-Products: A Potentially Promising Bioresource for the Recovery of Bioactive Compounds and Nutraceuticals 137
Toufik Ouatmani, Hayate Haddadi-Guemghar, Samir Hadjal, Lila Boulekbache-Makhlouf and Khodir Madani
5.1 Introduction 138
5.2 Industrial Tomato and Its By-Products: A Reservoir of Bioactive Compounds 140
5.3 Conclusion 159
6 Valorization and Functionalization of Cereal-Based Industry By-Products for Nutraceuticals 173
Akin, M., Jukic, M., Lukinac, J., Yilmaz, B., Ozogul, F. and Rocha, J.M.
6.1 Introduction 175
6.2 Definition and Regulatory Framework of Nutraceuticals 176
6.3 By-Products From Cereal Cultivation 179
6.4 By-Products From Cereal Processing 180
6.5 Biotechnological Processes for the Valorization and Functionalization of Cereal-Based By-Products and Wastes 189
6.6 Market of High-Added Value Nutraceuticals From Cereal-Based By-Products and Wastes 199
7 Mustard By-Products: A Promising Sustainable Natural Source of Bioactive Compounds 223
Salima Acherar, Hayate Haddadi-Guemghar, Khodir Madani and Lila Boulekbache-Makhlouf
7.1 Introduction 224
7.2 Mustard 224
7.3 Bioactive Compounds Recovery from Mustard Waste Products 228
7.4 Emerging Methods Used for the Extraction of Biobased Elements from Mustard By-Products 229
7.5 Valorization of Mustard By-Products Properties in Various Fields 233
7.6 Conclusion 236
8 Trends in Utilization of Whey and Buttermilk--Valuable By-Products of the Dairy Industry 245
Katarina Lisak Jakopovic, Irena Barukcic Jurina and Rajka Bozanic
8.1 Whey 246
8.2 Buttermilk 269
9 Valorization of Wastes and By-Products From the Meat Industry 285
Senthilkumar Rathnasamy, Vivek Rangarajan, Ramya Munisamy, Harish babu Balaraman, Subhranshu Samal, Vinoth Kannan S.R., Sampatrao Dagu Manjare and Umile Gianfranco Spizzirri
9.1 Introduction: Meat Wastes--Sources and Economic Importance 286
9.2 Bioconversion of Meat Wastes Into Microbial Enzymes 287
9.3 Extraction and Valorization of Meat Wastes and Its Applications 289
9.4 Utilization of Meat By-Products and Its Wastes Into Value-Added Products 302
9.5 Conclusion 309
10 Valorization of Seafood Processing By-Products for Bioactive Compounds 319
Puthanveetil V. Suresh, A.R. Brundha, Tanaji G. Kudre and S.K. Sandesh
10.1 Introduction 320
10.2 Bioactive Compounds From Seafood Processing By-Products 324
10.3 Extraction Methods of Bioactive Compounds From Seafood Processing By-Products 327
10.4 Recovery of Enzymes From Seafood Processing By-Products 329
10.5 Extraction of Bioactive Pigment (Carotenoids) From Seafood Processing By-Products 332
10.6 Extraction of Collagen and Its Derivatives From Seafood Processing By-Products 334
10.7 Extraction of Bioactive Lipids and Fatty Acids From Seafood Processing By-Products 336
10.8 Extraction of Essential and Bioactive Minerals From Seafood Processing By-Products 338
10.9 Recovery of Bioactive Peptides From Seafood Processing By-Products 340
10.10 Recovery of Vitamins From Seafood Processing By-Products 341
10.11 Recovery of Chondroitin Sulphate From Seafood Processing By-Products 341
10.12 Extraction of Chitin and Its Derivatives From Seafood Processing By-Products 341
10.13 Conclusion 343
11 Recovery of Bioactive Compounds From Agro-Food By-Products by Membrane-Based Operations 361
Alfredo Cassano, Carmela Conidi and Esperanza Maria Garcia-Castello
11.1 Introduction 361
11.2 Bioactive Compounds From Fruit and Vegetable By-Products 365
11.3 Bioactive Compounds From Meat By-Products 372
11.4 Bioactive Compounds From Marine By-Products 378
11.5 Conclusion and Future Trends 382
12 Food Industry Effluents, A Renewable Source for the Production of Porous Materials With High Added Value 391
Miloudi Hlaibi and Issam Mechnou
12.1 Olive Oil Production and Its Impact on Natural Aquatic Resources 392
12.2 Transformation and Valorization of Solid and Liquid Toxic Discharges From Moroccan Olive Oil Industries, in Bio Coal Phases for Several Potential Applications 395
References 416
Index 423
