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Full Description
Generating of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities is unavoidable and over the last decades, an increased public interest has been shown in the challenge of food wastage. Apart from its significant quantities, the physicochemical characteristics of the various agricultural waste and by-products denote that there is immense potential for their reuse, recycle, and valorisation through various different processes.
Green Extraction and Valorization of By-Products from Food Processing provides an overview about the valorization or reuse of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities. Waste disposal and by-product management in food processing industry pose problems in the areas of environmental protection and sustainability. However, they could be a great source of valuable nutraceuticals, which can be used to deal with the prospects of feeding fast growing population in 21st century.
Features:
Gives detailed guidance and presents case-studies about valorization of food wastes and by-products
Shows the main conventional and innovative extraction techniques for food waste and by-products valorization
Provides an estimated idea regarding the recovery of high-added value compounds
Discusses the recovery of high-added value compounds
Perspectives originated from the enormous amounts of food related materials that are discharged worldwide and the existing technologies, which promise the recovery, recycling and sustainability of high-added value ingredients inside food chain will be discussed in this book. This book is of value to academics, research institutes, and food industry engineers particularly the research and development professionals who are looking for effective management and utilization of food processing wastes and byproducts. In addition, it is suitable for undergraduate, post- graduate students, research scholars, postdoctoral fellows and faculty members from universities and colleges who pursue academic careers in Food Technology, Food Biotechnology, Fermentation and Bioengineering, Bioprocess Technology, Food science and Technology.
Contents
Contents
PREFACE vii
ABOUT THE EDITORS ix
CONTRIBUTORS xi
CHAPTER1 GREEN EXTRACTION 1
MARTINA PÉREZ-SERRANO, TOMÁS LANDETE-CASTILLEJOS, LUIS
ROCA-PÉREZ, MLADEN BRNČIĆ, SUZANA RIMAC-BRNČIĆ, JOSE M.
LORENZO, FRANCISCO J. MARTI-QUIJAL, AND FRANCISCO J. BARBA
CHAPTER2 DAIRY BY-PRODUCTS AS SOURCE OF HIGH ADDED VALUE COMPOUNDS:
CONVENTIONAL AND INNOVATIVE EXTRACTION METHODS 23
NOEMÍ ECHEGARAY, JUAN A. CENTENO, AND JAVIER CARBALLO
CHAPTER3 EXTRACTION OF VALUABLE COMPOUNDS FROM MEAT BY-PRODUCTS 55
MIRIAN PATEIRO, PAULA BORRAJO, RUBÉN DOMÍNGUEZ, PAULO
E.S. MUNEKATA, JOSE M. LORENZO, PAULO CEZAR BASTIANELLO
CAMPAGNOL, IGOR TOMASEVIC, AND FRANCISCO J. BARBA
CHAPTER4 TAILOR-MADE PROCESS TO RECOVER HIGH ADDED VALUE COMPOUNDS
FROM FISHERY BY-PRODUCTS 91
JOSÉ ANTONIO VÁZQUEZ, ANA I. DURÁN, ARACELI MENDUÍÑA,
MARGARITA NOGUEIRA, JAVIER FRAGUAS, JESÚS MIRÓN, AND
JESÚS VALCÁRCEL
CHAPTER5 RECOVERY OF ANTIOXIDANT BIOACTIVE COMPOUNDS FROM SWEET
POTATO AND BY-PRODUCTS 141
ZHENZHOU ZHU, FANG WANG, ELENA ROSELLÓ-SOTO, FRANCISCO
J . MARTÍ-QUIJAL, FRANCISCO J. BARBA, KASHIF GHAFOOR,
JOSÉ M. LORENZO, CYRIELLE GARCIA, AND FABIENNE REMIZE
CHAPTER6 VALUABLE COMPOUNDS EXTRACTION FROM CEREAL WASTE
AND BY-PRODUCTS 153
MANUEL VIUDA-MARTOS, JUANA FERNÁNDEZ-LÓPEZ, AND
JOSÉ ANGEL PÉREZ-ÁLVAREZ
CHAPTER7 REUSE OF TIGER NUTS BY-PRODUCTS: FOOD FORMULATION, CLEAN
RECOVERY OF OIL AND BIOACTIVE COMPOUNDS, AND EVALUATION OF THE
CYTOTOXICITY OF THE OILS 187
ELENA ROSELLÓ-SOTO, FRANCISCO J. BARBA, FRANCISCO J.
MARTÍ-QUIJAL, MARIA G. DASKALAKI, JOSÉ M. LORENZO,
CYRIELLE GARCIA, AND FABIENNE REMIZE
CHAPTER8 GREEN EXTRACTION OF NUTRITIONAL AND ANTIOXIDANT VALUABLE
COMPOUNDS FROM WINE BY-PRODUCTS 201
FRANCISCO J. BARBA, BELÉN GÓMEZ, GABRIELA I. DENOYA,
MLADEN BRNČIĆ, SUZANA RIMAC-BRNČIĆ, JOSE M. LORENZO, AND
ANDRÉS MORENO
CHAPTER9 VALORIZATION OF OLIVE OIL AND OILSEED BY-PRODUCTS THROUGH
GREEN EXTRACTION TECHNIQUES 215
SONIA BARBA-ORELLANA, ELENA ROSELLÓ-SOTO, PAULO E.S.
MUNEKATA, JOSÉ M. LORENZO, KASHIF GHAFOOR, CÁTIA DOURADO,
JORGE A. SARAIVA, AND FRANCISCO J. BARBA
CHAPTER 10 RESEARCH, DEVELOPMENT, AND INNOVATION IN DAIRY AND MEAT-BASED
FOODS USING VALUED ADDED COMPOUND OBTAINED FROM
MEDITERRANEAN FRUIT BY-PRODUCTS 243
JOSÉ ANGEL PÉREZ-ALVAREZ, MANUEL VIUDA-MARTOS, AND JUANA
FERNÁNDEZ-LÓPEZ
CHAPTER 11 VALUABLE COMPOUNDS IN COFFEE BY-PRODUCTS 277
PATRICIA ESQUIVEL AND VÍCTOR M. JIMÉNEZ
CHAPTER 12 EXTRACTION OF VALUABLE COMPOUNDS FROM LEAF VEGETABLES
BY-PRODUCTS 293
JOÃO CARLOS MARTINS BARREIRA AND ISABEL CRISTINA
FERNANDES RODRIGUES FERREIRA
CHAPTER 13 VALUABLE COMPOUNDS IN ALGAE 315
LARS LEONHARDT, JULIAN WITT, STEFAN TOEPFL, HARALD ROHM,
AND OLEKSII PARNIAKOV
CHAPTER 14 ENVIRONMENTAL LIFE CYCLE ASSESSMENT AND REGULATORY ISSUES OF
INNOVATIVE GREEN EXTRACTION PROCEDURES 339
ERASMO CADENA AND MATHILDE FIORLETTA
INDEX 357
