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Capitalize on a hidden resource with this essential book, offering a comprehensive guide to fruit waste valorization and cutting-edge techniques for extracting high-value bioactive compounds for the food and pharmaceutical industries.
The fruit production and processing sectors produce tremendous amounts of waste that cause significant economic losses and an undesirable impact on the environment. The effective utilization of these fruit wastes can help reduce the world's carbon footprint and greenhouse gas emissions to achieve sustainable development goals. These by-products contain a variety of bioactive compounds, such as dietary fiber, flavonoids, phenolic compounds, antioxidants, polysaccharides, and several other health-promoting nutrients and phytochemicals. These bioactive compounds can be extracted and used as value-added products in different industrial applications. The bioactive components extracted can be used in developing nutraceutical products, functional foods, or food additives.
This book provides a comprehensive review of the recent developments in fruit waste valorization techniques and their applications in the food, feed, and pharmaceutical industries. It explores various extraction techniques, including conventional and emerging methods, the antioxidant and antimicrobial activities of the active compounds extracted and isolated from fruit waste, food industrial applications of bioactive compounds extracted from fruit waste, and lifecycle analysis, challenges, and the entrepreneurial developments of fruit waste bioprocessing, making it an essential resource for researchers and industrialists alike.
Contents
Preface xxi
Part 1: Introduction 1
1 Fruit Waste Biorefinery: Current Status and Opportunities 3
Parmjit S. Panesar, Ramesh C. Ray and Ashmita Uppal
Abbreviations 4
1.1 Introduction 4
1.2 Current Status of Fruit Waste Generation by Various Industries 5
1.3 Fruit Waste Biorefinery Products 7
1.4 Environmental and Economic Implications of Waste Utilization 19
1.5 Conclusion 20
References 20
2 Biochemical and Nutritional Composition of Fruit Waste: A Critical Assessment 27
Ashmita Uppal, Parmjit S. Panesar and Durga S. Bunkar
Abbreviations 28
2.1 Introduction 28
2.2 Statistics of Fruit Production, Utilization, and Waste Production 30
2.3 Type of Fruit Wastes 31
2.4 Biochemical and Nutritional Composition of Fruit Waste 33
2.5 Conclusion 49
References 49
Part 2: Tropical and Sub-Tropical Fruits 57
3 Valorization of Avocado Wastes: Production of High-Value Products 59
Teresa Sandoval-Conteras, Sandra Díaz-Montes, María Karla Flores-López, Ma. del Rosario Villanueva-Macías, Maricarmen Iñiguez-Moreno and Lizet Aguirre-Güitrón
Abbreviations 60
3.1 Introduction 60
3.2 Geographical Origin, Production, and Productivity 61
3.3 Description, Cultivation, Proximate Composition, Nutritional Values, and Uses 63
3.4 Processing for Food and Beverages and By-Product Generation 65
3.5 Biovalorization of Waste and By-Products in the Circular Economy 70
3.6 Techno-Economic Analyses and Industrial Prospects 76
3.7 Conclusion 77
References 78
4 Avocado Waste as a Sustainable Source of Raw Materials for the Food, Pharmaceutical, Textile, Cosmetic, and Bioenergy Industries 87
Eva Dorta and M. Gloria Lobo
Abbreviations 88
4.1 Introduction 88
4.2 Proximate Composition, Nutritional Values, and Healthy Implications of Avocado 90
4.3 Processing Avocado Fruits and By-Product Generation 92
4.4 Bio-Valorization of Avocado By-Products 93
4.5 Conclusion 100
References 101
5 Biovalorization of Banana and False Banana Waste: Potential Applications in Food, Food Additives, and Biofuels 107
Cristina Soares, Clara Grosso, Cristina Delerue-Matos and Maria João Ramalhosa
Abbreviations 108
5.1 Introduction 108
5.2 Geographical Origin, Production, and Productivity 109
5.3 Description, Cultivation, Proximate Composition, Nutritional Values, and Uses 112
5.4 Processing for Beverages and Food, Generation of By-Products 116
5.5 Valorization of Wastes and By-Products in the Circular Economy 117
5.6 Techno-Economic Analysis and Industrial Prospectives 118
5.7 Conclusions 120
Acknowledgments 120
References 120
6 Biotechnological Potentialities and Valorization of Citrus Waste: Their Potential Applications 127
Samandeep Kaur, Umexi Rani, Parmjit S. Panesar and Vikrant Singh
Abbreviations 128
6.1 Introduction 129
6.2 Citrus By-Products and Their Composition 130
6.3 Biotechnological Techniques for Citrus By-Product Valorization 131
6.4 Industrial Applications of Citrus By-Products 139
6.5 Conclusion 152
References 153
7 Valorization of Citrus Waste into Pharmaceutical and Cosmetic Products 163
Luciana F. Fleuri, Gabriela G. Bertazzo, Milene S. Pereira-Vasques, Clarissa H. Okino-Delgado, Diogo F. Montero and Gabriela C. Gomes
Abbreviations 163
7.1 Introduction 164
7.2 Geographical Origin, Production, and Productivity 166
7.3 Description, Composition, Nutritional Values, and Uses 168
7.4 Biovalorization of Waste and By-Products in the Circular Economy 170
7.5 Techno-Economic Analyses and Industrial Prospects 180
7.6 Conclusion 183
References 184
8 Valorization of Guava Fruit Waste and By-Products 193
Jagdish Singh, Harmanjot Kaur Sandhu and Parmjit S. Panesar
Abbreviations 193
8.1 Introduction 194
8.2 Geographical Origin, Production, and Productivity 196
8.3 Composition of Guava 197
8.4 Bioactive Components Extracted from the Guava Waste 201
8.5 Techniques for Extracting Bioactive Compounds from Guava 204
8.6 Biovalorization of Guava Waste and By-Products in the Circular Economy 207
8.7 Challenges and Future Directions 217
8.8 Techno-Economic Analyses and Industrial Prospects 218
8.9 Conclusion 219
References 219
9 Biotechnological Potentialities and Valorization of Jackfruit Waste: Their Potential Applications 229
Varsha Thadiyan, Divya Sharma, Gaytri Mahajan, Ramesh C. Ray and Reena Gupta
Abbreviations 230
9.1 Introduction 230
9.2 Nutritional Profile of Jackfruit 232
9.3 Health Benefits and Medicinal Properties 234
9.4 Biotechnological Potentialities of Jackfruit 235
9.5 Valorization of Jackfruit Waste 239
9.6 Future Perspectives and Challenges 247
9.7 Conclusion 249
References 249
10 Utilization of Lychee Fruit Processing Wastes to Produce Value-Added Products 259
Ana F. Vinha, Carla Sousa and Carla Moutinho
Abbreviations 259
10.1 Introduction 260
10.2 Geographical Origin, Production, and Productivity 261
10.3 Description, Proximate Composition, Nutritional Values, and Uses 262
10.4 Biovalorization of Lychee Waste and By-Products in a Circular Economy 266
10.5 Lychee Processing and By-Product Generation 267
10.6 Conclusion 277
References 277
11 Biotechnological Potentialities and Valorization of Mango Peel and Stone Waste: Potential Applications and Industrial Prospects 283
Alok Kumar Gupta, Swosti S. Das, Ravi S.C. and Abha Singh
Abbreviations 283
11.1 Introduction 284
11.2 Mango By-Products and Their Potential Characteristics 286
11.3 Biotechnological Processes for Valorization in Mango Peel and Stone 288
11.4 Conclusion 292
References 292
12 Papaya Biowaste Valorization: Biorefinery Approaches and Extraction Optimization 297
Sudha Batta, Vibhuti Sharma, Pitambri Thakur and Reena Gupta
Abbreviations 298
12.1 Introduction 298
12.2 Chemical Composition of Papaya Fruit Biowaste 299
12.3 Phytochemical Composition of Papaya Fruit Biowaste 300
12.4 Biological Functions of the Bioactive Components of Papaya Waste 304
12.5 Papaya Biowastes for Bioenergy Production 312
12.6 Biodiesel and Biogas Production from Papaya Seeds 312
12.7 Extraction Optimization of Constituents of Papaya Biowaste 313
12.8 Conclusions and Future Directions 317
References 318
13 Pineapple Waste Utilization: Generating Wealth from Waste in a Circular Economy 325
Tanara Motta, Maria Fernanda Nogueira, Francisca Santos, Antón Puga, Filipe Fernandes, Manuela Correia, Clara Grosso, Cristina Soares and Cristina Delerue-Matos
Abbreviations 326
13.1 Introduction 326
13.2 Geographical Origin, Production, and Productivity 327
13.3 Description, Cultivation, Proximate Composition, Nutritional Values, and Uses 328
13.4 Processing for Food and Beverages and By-Product Generation 332
13.5 Biovalorization of Waste and By-Products in the Circular Economy Framework 333
13.6 Techno-Economic Analysis and Industrial Prospects 347
13.7 Conclusion 348
Acknowledgements 349
References 349
14 Biotechnological Potentialities and Valorization of Pomegranate Processing Wastes: Their Potential Applications 357
Christian Michel-Cuello
Abbreviations 358
14.1 Introduction 358
14.2 Geographical Origin, Production, and Productivity 359
14.3 Description, Cultivation, Proximate Composition, Nutritional Values, and Uses 360
14.4 Processing for Food and Beverages and By-Product Generation 362
14.5 Biovalorization of Waste and By-Products in the Circular Economy 365
14.6 Techno-Economic Analysis and Industrial Prospects 367
14.7 Conclusion 368
References 369
15 Management of Pomelo (Citrus Grandis, Citrus Maxima) Waste: Pomelo Characteristics, Production, Processing, and Focus on Its Waste Biovalorization 379
Nuria Zarate-Vilet, Michèle Delalonde, Christelle Wisniewski and Emilie Gué
Abbreviations 380
15.1 Introduction 381
15.2 Geographical Origin, Production, Cultivation, and Productivity of Pomelo 382
15.3 Description, Composition, Nutritional Values, and Consumption Patterns of Pomelo 383
15.4 Pomelo Processing and Waste Generation 386
15.5 Biovalorization of Waste and By-Products 387
15.6 Conclusion 408
References 409
16 Biotechnological Potentialities and Valorization of Watermelon By-Products: An Overview 429
Vinay Kumar Pandey, Kunal Singh, Amritanshu Pathak, Sweta Singh and Parmjit S. Panesar
Abbreviations 430
16.1 Introduction 430
16.2 Nutritional and Chemical Composition of Watermelon By-Products 432
16.3 Biotechnological Applications of Watermelon By-Products 438
16.4 Agricultural and Industrial Applications 442
16.5 Future Prospective 444
16.6 Conclusion 445
References 446
Part 3: Temperate Fruits 455
17 Valorization of Apple Pomace into Valuable Products: A Sustainable Approach Toward a Circular Bioeconomy 457
Harsh Kumar, Shivani Guleria, Neetika Kimta, Rajni Dhalaria and Kamil Kuča
Abbreviations 458
17.1 Introduction 458
17.2 Nutritional Components Present in Apple Pomace 459
17.3 Bioactives Present in Apple Pomace 461
17.4 Apple Pomace as a Functional Ingredient in Food Products 463
17.5 Biofuel Production 469
17.6 Apple Pomace in Animal Feed 470
17.7 Conclusion 472
References 472
18 Valorization of Grape Pomace: Bioactive Compound Recovery and Applications in Food Products 477
Manuela M. Moreira and Cristina Delerue-Matos
Abbreviations 478
18.1 Introduction 478
18.2 Overview and Composition of Grape Pomace 479
18.3 Innovative Sustainable Approaches for Extraction of Bioactive Compounds 483
18.4 Main Strategies for the Valorization of Grape Pomace in the Food Sector 487
18.5 Concluding Remarks and Future Perspectives 496
Acknowledgment 497
References 498
19 Kiwi By-Products: Innovations in Obtaining Bioactive and Nutritional Compounds 503
F. Chamorro, Rafael Nogueira-Marques, P. Barciela, A. Perez-Vazquez, A.O.S. Jorge, P. Donn, S. Seyyedi-Mansour, A.G. Pereira and M.A. Prieto
Abbreviations 504
19.1 Introducing Kiwi By-Products as a Potential Source of Bioactive Compounds 504
19.2 Extraction Techniques Applied to Kiwi By-Products 508
19.3 Applications of Kiwi By-Products in Different Industries 519
19.4 Conclusions 530
Acknowledgments 531
References 531
Part 4: Entrepreneurship and Life Cycle Analysis 543
20 Techno-Economic Analysis and Entrepreneurship in Fruit Waste Management: Scope and Opportunities 545
Manpreet Kaur, Balwinder Singh Sooch, Ranjeeta Bhari and Ramesh C. Ray
Abbreviation 546
20.1 Introduction 546
20.2 Scope of Fruit Waste Management 548
20.3 Techno-Economic Analysis in Fruit Waste Management 550
20.4 Entrepreneurship and Economic Opportunities in Fruit Waste Management 555
20.5 Scope of Technological Developments in Fruit Waste Management 560
20.6 Challenges and Future Prospects 561
References 562
21 Strategic Socioeconomic and Environmental Planning for the Sustainability of Fruit Waste Management 569
Noé Aguilar-Rivera
Abbreviations 570
21.1 Introduction 570
21.2 Agribusiness of Fruits and Vegetables and Wastes 573
21.3 Food, Fruit, and Vegetable Waste Generation 574
21.4 Actions for the Sustainable Management of Agribusiness Products 577
21.5 Models for Sustainable Fruit Waste Management 577
21.6 Barriers to a Circular Bioeconomy at Fruit Waste Sustainable Utilization 592
21.7 Conclusions 593
References 593
About the Editors 597
Index 599
