Handbook of Fruit Wastes and By-Products: Chemistry, Processing Technology, and Utilization

Description

Processing of fruits produces large volumes of wastes and by-products, which can create environmental problems. However, these fruit processing residues have amazing nutritional composition, containing good amounts nutrients and biofunctional components. So, the current trend in the present world it to efficiently utilize these fruit wastes and byproducts and minimizing their impact on the environment. Proper utilization of fruit processing wastes and by‐Products would not only emerge as a source of extra profit to the fruit processing industry but also will help in lessen the environment pollution due to these fruit processing byproducts. ‘Handbook of Fruit Wastes and By‐Products: Chemistry, Processing Technology and Utilization’ will be the first book devoted to fruit processing wastes and by-products of wide range of important fruits including tropical, subtropical, and temperate fruits. Key features: · Provides comprehensive information about the chemistry of wastes and byproducts obtained during fruit processing · Provide in-depth information about the bioactive potential of fruit processing wastes and byproducts · Explores new strategies used for proper valorization of fruit processing residues · Describes the utilization of nutraceutical components derived from fruit processing residues in fabrication of novel functional foods Although, there are some general books on byproducts of food processing industry, but they are limited in context, related to only some particular fruits. The unique quality of this book is that it provides a full-length study of the different developments made right from the basic technologies involved in management of fruit wastes and byproducts to the recent advancements and future areas of research to be done on this subject. This book would be a valuable resource for scientists, researchers, professionals, and enterprises that aspire in management of fruit processing wastes and byproducts, and their utilization. Cover Half Title Title Page Copyright Page Table of Contents Preface Editors Contributors Chapter 1 Fruit Processing Wastes and By-Products 1.1 Introduction to Fruit Processing By-Products and Wastes 1.2 Management of Fruit Processing Wastes and By-Products 1.3 Processing of Fruit Wastes and By-Products 1.4 Nutraceutical Potential 1.5 Extraction of Bioactive Components 1.5.1 Conventional Extraction Method 1.5.2 Green Extraction Methods 1.5.2.1 Microwave-Assisted Extraction (MAE) 1.5.2.2 Ultrasound-Assisted Extraction (UAE) 1.5.2.3 Supercritical Fluid Extraction (SFE) 1.5.2.4 Pressurized Liquid Extraction 1.5.2.5 High Intensity Pulsed Electric Field Extraction 1.6 Food Applications of Fruit Wastes and By-Products References Chapter 2 Pomelo Wastes: Chemistry, Processing, and Utilization 2.1 Introduction 2.2 Nutritional and Antinutritional Composition of Pomelo Peel 2.3 Bioactive Components of Pomelo Peel 2.3.1 Phenolic Acids and Tannins 2.3.2 Carotenoids 2.3.3 Flavonoids 2.4 Biological Effects of Pomelo Peel Extract 2.4.1 Anticancer Effects 2.4.2 Anti-Inflammatory Effects 2.4.3 Hypolipidemic Effects 2.4.4 Hypoglycemic Effects 2.5 Processing of Pomelo Peel 2.5.1 Pectin 2.5.2 Essential Oils 2.5.3 Polysaccharides 2.5.4 Activated Carbon 2.6 Utilization of Pomelo Peel 2.6.1 Use in Formulation of Food Products or as Food Ingredients 2.6.2 Use as Adsorbents 2.6.3 Use as Antioxidants and Antimicrobials 2.6.4 Other Uses 2.7 Conclusions References Chapter 3 Avocado Wastes: Chemistry, Processing, and Utilization 3.1 Introduction 3.2 Chemistry of Avocado Waste Streams 3.2.1 Avocado Leaves 3.2.2 Avocado Fruit Peel 3.2.3 Avocado Wastewater 3.2.4 Avocado Seed 3.3 Potential Uses of Avocado Waste 3.4 Health Benefits of Avocado Wastes 3.5 Conclusions References Chapter 4 Date Wastes and By-Products: Chemistry, Processing, and Utilization 4.1 Introduction 4.2 Wastes and By-Products of Date Fruit 4.2.1 Date Seeds 4.2.2 Date Press Cake 4.3 Chemistry of Date Waste and By-Products 4.3.1 Date Seed 4.3.1.1 Date Seed Oil 4.3.1.2 Date Seed Coffee 4.3.2 Date Press Cake (DPC) 4.4 Processing and Utilization of Date Wastes and By-Products 4.4.1 Date Seed 4.4.2 Date Seed Oil 4.4.3 Date Seed Coffee 4.4.4 Date Feed 4.4.5 Date Press Cake 4.5 Conclusions References Chapter 5 Apple Wastes and By-Products: Chemistry, Processing, and Utilization 5.1 Introduction 5.2 Chemistry of Apple Wastes and By-Products 5.2.1 Apple Pomace 5.2.2 Apple Seeds 5.2.3 Apple Peel 5.3 Processing of Apple Wastes and By-Products 5.3.1 Pectin Extraction from Apple Pomace 5.3.2 Extraction of Oil from Apple Seed 5.3.3 Extraction of Protein Isolates 5.3.3.1 Extraction Methods 5.4 Utilization of Apple Wastes and By-Products 5.4.1 Milk and Milk Products 5.4.2 Meat and Meat Products 5.4.3 Bakery Products 5.5 Conclusions References Chapter 6 Orange Wastes and By-Products: Chemistry, Processing, and Utilization 6.1 Introduction 6.2 Chemistry of Orange Wastes and By-Products 6.3 Processing of Orange Wastes and By-Products 6.4 Utilization of Orange Wastes and By-Products 6.5 Conclusions References Chapter 7 Guava Wastes and By-Products: Chemistry, Processing, and Utilization 7.1 Introduction 7.2 Chemistry of Guava Wastes and By-Products 7.3 Processing of Guava Wastes and By-Products 7.3.1 Extraction of Bioactive Components 7.3.2 Extraction of Pectin 7.4 Utilization of Guava Wastes and By-Products 7.5 Conclusions References Chapter 8 Mangosteen Wastes: Chemistry, Processing, and Utilization 8.1 Introduction 8.2 Compositional Analysis of Mangosteen Waste 8.3 Isolation of Bioactive Compounds from Mangosteen Waste 8.4 Utilization of Mangosteen Waste 8.5 Conclusions References Chapter 9 Jackfruit Wastes and By-Products: Chemistry, Processing, and Utilization 9.1 Introduction 9.2 Jackfruit Wastes and By-Products 9.3 Chemistry of Jackfruit-Based Wastes and By-Products 9.3.1 Seeds 9.3.2 Peel 9.4 Processing and Utilization of Jackfruit Wastes and By-Products 9.4.1 Processing and Utilization of Jackfruit Seed 9.4.1.1 Processing of Jackfruit Seed Flour 9.4.1.2 Utilization of Jackfruit Seed Flour 9.4.2 Processing and Utilization of Jackfruit Peel 9.4.2.1 Extraction of Cellulose 9.4.2.2 Extraction of Natural Antioxidants 9.4.2.3 Extraction of Bio-Oil 9.4.2.4 Extraction of Pectin 9.4.3 Processing and Utilization of Jackfruit Latex 9.4.3.1 Alternative Source of Natural Rubber 9.4.3.2 Pharmaceutical Applications 9.4.4 Processing and Utilization of Jackfruit Peel 9.4.4.1 Jackfruit Peel Powder 9.4.4.2 Incorporation into Bread 9.4.4.3 Biodegradable Matrix Film 9.4.4.4 Jackfruit Peel Flour (JPF) 9.4.4.5 Cookie Formulation 9.5 Conclusions References Chapter 10 Banana Wastes: Chemistry, Processing, and Utilization 10.1 Introduction 10.2 Chemistry of Banana Peel 10.2.1 Nutritional Composition 10.2.2 Antioxidant Potential 10.2.3 Extraction and Evaluation of Bioactive Components 10.3 Processing of Banana Peel 10.3.1 Extraction of Starch, Pectin, Protein, Cellulose and Fiber from Banana Peel 10.3.2 Production of Ethanol, Biodiesel, and Biochar from Banana Peel 10.3.3 Production of Lactic Acid from Banana Peel 10.3.4 Production of Jelly from Banana Peel 10.4 Utilization of Banana Peel 10.4.1 Food-Based Utilization 10.4.1.1 Bakery Industry 10.4.1.2 Meat Industry 10.4.1.3 Jam and Jelly Production 10.4.2 As an Animal Feed 10.4.3 Biofertilizer 10.4.4 Medicinal Use 10.4.5 Production of Single Cell Protein and Industrial Enzymes 10.4.6 Wastewater Treatment 10.4.7 Banana Peel-Based Nanocomposites 10.4.8 Biofuel from Banana Peel 10.4.9 Production of Bioethanol from Banana Peel 10.4.10 Briquettes Made from Banana Peel 10.5 Conclusions Acknowledgment References Chapter 11 Peach Wastes and By-Products: Chemistry, Processing, and Utilization 11.1 Introduction 11.2 Physical and Chemical Composition of Peach 11.3 Chemistry of Peach Wastes and By-Products 11.3.1 Peach Stone 11.3.2 Peach Pomace 11.3.3 Peach Kernel 11.4 Processing of Peach Waste and By-Products 11.5 Utilization of Peach Wastes and By-Products in Food Applications 11.5.1 Peach Pomace 11.5.2 Peach Kernel Oil 11.5.3 Peach Kernel Flour 11.6 Conclusions Bibliography Chapter 12 Papaya Wastes and By-Products: Chemistry, Processing, and Utilization 12.1 Introduction 12.2 Chemistry of Papaya Wastes and By-Products 12.2.1 Peel 12.2.2 Seeds 12.2.3 Latex 12.3 Processing of Papaya Wastes and By-Products 12.3.1 Enzyme Production 12.3.2 Dietary Fiber Extraction 12.3.3 Oil Extraction 12.3.4 Protein Extraction 12.4 Utilization of Papaya Wastes and By-Products 12.4.1 Formulated Edible Coatings 12.4.2 Antimicrobial Agent 12.5 Conclusions References Chapter 13 Apricot Fruit Wastes: Chemistry, Processing, and Utilization 13.1 Introduction 13.2 Apricot Waste 13.2.1 Apricot Shells 13.2.2 Apricot Kernels 13.3 Processing of Apricot Kernels 13.4 Utilization of Apricot Waste 13.4.1 Utilization of the Apricot Kernels 13.4.2 Utilization of Apricot Kernel Oil in Foods 13.5 Conclusions References Chapter 14 Plum Wastes and By-Products: Chemistry, Processing, and Utilization 14.1 Introduction 14.2 Chemistry of Plum Wastes and By-Products 14.3 Processing and Utilization of Plum Wastes and By-Products 14.3.1 Pomace 14.3.2 Plum Kernel 14.3.2.1 Chemical Composition of Plum Kernels 14.4 Conclusions Acknowledgment References Chapter 15 Lychee Wastes and By-Products: Chemistry, Processing, and Utilization 15.1 Introduction 15.2 Chemistry of Lychee Wastes and By-Products 15.2.1 Phenolic Acids 15.2.2 Flavonoids 15.2.3 Lignans 15.2.4 Carotenoids 15.2.5 Sesquiterpenes and Triterpenes 15.3 Processing of Lychee Waste and By-Products 15.3.1 Peel Flour 15.3.2 Chutney 15.3.3 Wine 15.3.4 Enzymes 15.3.5 Lychee-Based Microbiological Media 15.3.6 Antioxidant Agents 15.3.7 Colorant Agent 15.4 Utilization of Wastes and By-Products 15.4.1 Bioethanol 15.4.2 Biochar 15.4.3 Biogas 15.4.4 Dye for Natural Fabrics 15.4.5 Corrosion Inhibitors 15.5 Conclusions References Chapter 16 Tomato Wastes and By-Products: Chemistry, Processing, and Utilization 16.1 Introduction 16.2 Chemistry of Tomato Wastes and By-Products 16.3 Processing of Tomato Wastes and By-Products 16.4 Utilization of Tomato Wastes and By-Products 16.5 Conclusions References Chapter 17 Mango Wastes and By-Products: Chemistry, Processing, and Utilization 17.1 Introduction 17.2 Mango Wastes and By-Products 17.2.1 Mango Kernel 17.2.2 Mango Kernel Oil (MKO) 17.2.3 Mango Peel 17.2.4 Mango Pomace 17.3 Chemistry of Mango Waste and By-Products 17.4 Processing and Utilization of Mango-Based Wastes and By-Products 17.4.1 Mango Kernel Oil (MKO) 17.4.1.1 Processing 17.4.1.2 Utilization 17.4.2 Mango Peel 17.4.2.1 Processing 17.4.2.2 Utilization 17.4.3 Mango Pomace 17.4.3.1 Processing 17.4.3.2 Utilization 17.5 Health Benefits of Mango Wastes and By-Products 17.5.1 Antiviral Activity 17.5.2 Immunomodulatory Effect 17.5.3 Anti-Inflammatory and Anti-Cancer Effects 17.5.4 Antidiabetic Activity 17.6 Conclusions Bibliography Chapter 18 Cashew Wastes: Chemistry, Processing, and Utilization 18.1 Introduction 18.2 Parts of the Cashew Apple 18.3 Chemistry of the Cashew Apple 18.3.1 Ascorbic Acid 18.3.2 Phenolic Acids 18.3.3 Flavonoids 18.3.4 Tannins 18.3.5 Lignin 18.3.6 Carotenoids 18.3.7 Fibre 18.4 Processing and Utilization of the Cashew Apple 18.4.1 Cashew Apple Wine 18.4.2 Feni 18.4.3 Vinegar 18.4.4 Mannitol and Xylitol 18.4.5 Lactic Acid 18.4.6 Enzymes 18.4.7 Jam 18.4.8 Syrup 18.4.9 Jelly 18.4.10 Pickle 18.4.11 Candy 18.4.12 Squash 18.4.13 Ready-to-Serve Beverage 18.4.14 Fruit Bar 18.4.15 Cashew Apple Powder 18.5 Conclusions References Chapter 19 Pineapple Wastes and By-Products: Chemistry, Processing, and Utilization 19.1 Introduction 19.2 Pineapple Wastes and By-Products 19.2.1 Peel 19.2.2 Core 19.2.3 Stem and Crown 19.3 Chemistry of Pineapple Wastes and By-Products 19.4 Processing of Pineapple Wastes and By-Products 19.4.1 Extraction of Bromelain 19.4.2 Production of Ethanol 19.4.3 Production of Organic Acids 19.4.4 Production of Carbohydrates 19.4.5 Production of Cellulase 19.5 Utilization of Pineapple Wastes and By-Products 19.5.1 Pineapple-Based Wastes and By-Products in Food Applications 19.5.1.1 Meat and Meat-Based Products 19.5.1.2 Fermented Food Products 19.5.2 Pineapple Wastes and By-Products Utilization in Non-Foods 19.5.2.1 Bio-Aerogels 19.5.2.2 Absorbents 19.5.2.3 Fibers 19.6 Conclusions Bibliography Chapter 20 Pear Wastes and By-Products: Chemistry, Processing, and Utilization 20.1 Introduction 20.2 Chemistry of Pear-Derived Wastes and By-Products 20.2.1 Peel 20.2.2 Pomace 20.3 Processing of Pear Wastes and By-Products 20.4 Utilization of Pear Wastes and By-Products 20.5 Conclusions References Chapter 21 Quince Wastes and By-Products: Chemistry, Processing, and Utilization 21.1 Introduction 21.2 Chemistry of Quince Waste and By-Products 21.2.1 Quince Seeds 21.2.2 Seed Mucilage 21.2.3 Peel 21.3 Processing and Utilization of Quince Waste and By-Products 21.3.1 Quince Seeds 21.3.2 Quince Seed Mucilage 21.3.3 Quince Peel 21.4 Conclusions References Chapter 22 Pomegranate Wastes and By-Products: Chemistry, Processing, and Utilization 22.1 Introduction 22.2 Chemistry of Pomegranate Wastes and By-Products 22.2.1 Pomegranate Peel 22.2.2 Pomegranate Seed 22.3 Processing of Pomegranate Wastes and By-Products 22.4 Utilization of Pomegranate Wastes and By-Products 22.5 Conclusions Bibliography Index