Microbial Bioprocessing of Agri-food Wastes: Food Ingredients

Description

Food ingredients are important molecules of the most diverse chemical classes responsible for conferring nutrition, stability, color, flavor, rheological and sensorial characteristics, in addition to several other important uses in the food industry. In this way, the production routes of these ingredients have gained more and more attention from consumers and producing industries, who expect that, in addition to their technological properties, these ingredients are still obtained without synthetic means, with savings of natural resources and mainly with less environmental impact. This book is intended for bioengineers, biologists, biochemists, biotechnologists, microbiologists, food technologists, enzymologists, and related professionals/ researchers. • Explores recent advances in the valorization of agri-food waste into food ingredients • Provides technical concepts on the production of various food ingredients of commercial interest • Explores novel technologically advanced strategies for the extraction of bioactive compounds from food wastes • Presents important classes of food ingredients obtained from alternative raw materials • Presents sustainable food waste resources and management strategies • Presents different pretreatment technologies and green extraction methodologies to support a green environment in the circular economy concept. • Challenges in applications of re-derived bioactive compounds from food wastes in food formulations Cover Half Title Series Page Title Page Copyright Page Contents Editor Biographies 1. Microbial Valorization of Tomato Waste for the Extraction of Carotenoids: Food Applications 1.1 Introduction 1.2 Global Production and Valorization of Tomato Waste 1.3 Biochemistry of Different Bio-Active Components from Tomato Pomace 1.4 Sustainable Valorization for Bioactive Components Extraction 1.4.1 Physico-Chemical Valorization Techniques 1.4.1.1 Conventional Solvent Extraction 1.4.1.2 Super Critical Fluid Extraction 1.4.1.3 Pulsed Electric Field Extraction 1.4.1.4 Ohmic Heating Extraction 1.4.1.5 Ultra Sound and Microwave-Assisted Extractions 1.4.1.6 Accelerated Solvent Extraction 1.4.1.7 Hydrothermal Liquification 1.4.2 Biotechnological Valorization 1.4.2.1 By Microbial Fermentation 1.4.3 Enzyme-Assisted Extraction 1.5 Applications of Carotenoids in Food Industry 1.6 Future Scope and Conclusions References 2. Bio-Valorization of Citrus Waste for the Production of Bioactive Molecules for Food Applications 2.1 Introduction 2.1.1 Citrus Fruits of Indian Continent and their Origin 2.1.2 Macroscopic Structure and Composition of Citrus Fruit 2.1.3 Bioactive and Nutritional Components of Citrus Wastes 2.1.4 Uses of Citrus Fruits in Food Processing Units 2.2 Biological Effects of Citrus Flavonoids 2.2.1 Health Benefits of Flavonoids 2.2.1.1 Antitumor Effects 2.2.1.2 Anti-Atherosclerotic Effects 2.2.1.3 Antidiabetic Effects 2.2.1.4 Free Radical Scavenging 2.3 Characterization of Citrus Peel Waste 2.3.1 Citrus Waste Valorization 2.4 Citrus Fruit Waste and its Byproducts 2.4.1 Essential Oil Extraction 2.4.2 Pectin Production 2.4.3 Production of Bio-Fuel 2.4.4 Kraft Paper: Food Packing Material 2.4.5 Citrus Peel Waste Packaging Films 2.4.6 Fiber from Citrus Peel Waste as Encapsulating Agent 2.4.7 Production of Biologically Degradable Packaging Materials from Citrus Peels 2.4.8 Elimination of Heavy Metals by Citrus Solid Waste 2.4.9 Production of Activated Carbon from Citrus Peel Waste 2.4.9.1 Scope References 3. Agri-Food Waste Utilization: Obtaining Protein Hydrolysates and Bioactive Peptides as Functional Ingredients for Food Application 3.1 Introduction 3.2 Agri-Food Waste-Derived Hydrolysates and Bioactive Peptides: Sources and Biological Properties 3.2.1 Plant Residues 3.2.1.1 Fruit 3.2.1.2 Oilseed 3.2.1.3 Cereal 3.2.1.4 Others Plant Residues 3.2.2 Animal Residues 3.2.2.1 Milk 3.2.2.2 Seafood 3.2.2.3 Livestock 3.2.2.4 Poultry 3.3 Future Perspectives and Challenges for Food Application 3.4 Conclusion References 4. Microbial Fructo-Oligosaccharides Derived from Agri-Food Waste 4.1 Introduction 4.2 Fructooligosaccharides (FOS) 4.2.1 Chemistry 4.2.2 Sources and Occurrence 4.2.3 Agri-Food Waste as a Cheaper Source of FOS 4.3 Different Methods of Production of FOS 4.4 Microbial Production of FOS 4.4.1 By Fermentation 4.4.2 By Microbial Enzymes 4.4.3 By Engineered Microbes using Recombinant Biotechnology 4.5 Microbial Fermentation of Agri-Food Waste for the Production of FOS 4.6 Health Benefits of Oligosaccharides 4.6.1 Anti-Carcinogenic Agent (Against Colon Cancer) 4.6.2 Immune Booster 4.6.3 Potential Diabetic Food Developer (Natural Sweetener) 4.6.4 Electrolytes Development (For Diarrhea Treatment) 4.6.5 In the Absorption of Minerals 4.6.6 Reduction of Lipids 4.6.7 Enhancement of Salmonella Vaccine Efficacy 4.7 Applications of FOS in the Food Industry 4.8 Future Research Prospects 4.9 Conclusion References 5. Valorization of Vegetal Wastes for the Production of Antioxidants and Vitamins 5.1 Introduction 5.2 Bioactive Compounds Vitamins and Antioxidant Production 5.2.1 Extraction of Antioxidants from Vegetal Wastes 5.2.2 Extraction of Vitamins from Vegetal Wastes 5.2.2.1 Vitamin A 5.2.2.2 Vitamins B3, B6, B12, and C 5.3 Conclusion References 6. Microbial Production of Citric Acid by Agro-Industrial Residues from Solid-State Cultivation 6.1 Introduction 6.2 Citric Acid 6.3 Microbial Production of Citric Acid 6.4 Aspects of SSC 6.5 Micro-Organisms and Co-Cultures for Citric Acid Production by SSC 6.6 Citric Acid Production by SSC using Agroindustrial Residues as Substrates 6.7 Concluding Remarks Acknowledgement References 7. Agricultural Wastes: A Feedstock for Citric Acid Production Through Microbial Pathway 7.1 Introduction 7.2 Citric Acid Production 7.2.1 Historical Advancement 7.2.2 Biochemistry 7.2.3 Industrial Production 7.3 Citric Acid Production from Agricultural Wastes 7.3.1 Raw Material: Agricultural Wastes 7.3.2 Citric Acid Fermentation 7.3.2.1 Pretreatment 7.3.2.1.1 Mechanical Pretreatment 7.3.2.1.2 Thermal Pretreatment 7.3.2.1.3 Chemical Pretreatment 7.3.2.1.4 Biological Pretreatment 7.3.2.2 Fermentation 7.3.3 Factors Affecting Citric Acid Production 7.4 Conclusions and Future Perspectives References 8. Microbial Production of Lactic Acid Using Agri-Food Wastes 8.1 Introduction 8.2 Main Lactic Acid Applications and Global Market 8.3 Strategies for Obtaining Lactic Acid in an Industrial Scale 8.3.1 Chemical Synthesis 8.3.2 Fermentation Process 8.4 Factors Affecting Fermentation 8.4.1 pH 8.4.2 Temperature 8.4.3 Substrate and Nutrient Supplementation 8.4.4 Inoculum 8.4.5 Concentration of Final Products 8.5 Steps for the Lactic Acid Production by Microbial Fermentation Using Agri-Food Wastes 8.5.1 Pretreatment 8.5.2 Simultaneous Saccharification and Fermentation 8.5.3 Separation and Purification 8.5.4 Operation Mode 8.6 Studies About the Lactic Acid Obtaining from Agri-Food Wastes 8.7 Concluding Remarks References 9. Lactic Acid Production Using Agro-Industrial Waste in Terms of Circular Bioeconomy And Biorefinery: Advances and Perspectives 9.1 Introduction 9.2 Biorefinery and its Classification 9.2.1 First-Generation 9.2.2 Second Generation 9.2.3 Third Generation 9.3 Feedstock for LA Production Using Agro-Industrial Wastes 9.3.1 Feedstock for LA Production Using Agro-Industrial Wastes: Chemical Composition 9.4 LA Production 9.4.1 LA Bacteria 9.4.1.1 Classification of LA Bacteria 9.4.1.1.1 Homolactic LAB 9.4.1.1.2 Heterolactic LAB 9.4.2 Pretreatment Methods 9.4.2.1 Physical Pretreatment 9.4.2.2 Chemical Pretreatment 9.4.2.3 Physicochemical Pretreatment 9.4.2.4 Biological Pretreatment 9.4.3 Strategies for LA Production 9.4.3.1 Simultaneous Saccharification and Fermentation 9.4.3.2 Saccharification and Semi-Simultaneous Fermentation 9.4.4 Separation and Purification Processes 9.5 Applications of LA 9.5.1 Biopolymers 9.6 Conclusions and Perspectives Acknowledgment References 10. Microbial Valorisation of Agroindustrial Wastes for the Generation of Novel Food Flavours 10.1 Introduction 10.2 Aroma 10.3 Biosynthesis and Biotransformation/Flavour Production Process 10.4 Food and Agricultural Wastes 10.5 Flavour Functional Groups 10.5.1 Alcohols 10.5.2 Esters 10.5.3 Aldehydes 10.5.4 Ketones 10.5.5 Terpenoids 10.5.6 Lactones 10.5.7 Acids 10.5.8 Others 10.6 Conclusion/Perspectives References Index