Food Wastes and By-products

A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste

Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste - both to economies and to the environment - is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new methods of extracting and processing valuable by-products of all kinds.

Food Wastes and By-products represents a complete primer to this important and complex process. Edited and written by leading researchers, the text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores revolutionary methods for creating by-products from fruit, vegetable, and seed waste. Other chapters discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and more. This book:

• Explains how reconstituted by-products can best be used to radically reduce food waste

• Discusses the potential nutraceutical assets of recovered food waste

• Covers a broad range of by-product sources, such as mangos, cacao, flaxseed, and spent coffee grounds

• Describes novel extraction processes and the emerging use of nanotechnology

A significant contribution to the field, Food Wastes and By-products is a timely and essential resource for food industry professionals, government agencies and NGOs involved in nutrition, agriculture, and food production, and university instructors and students in related areas.

Autorentext

DR. ROCIO CAMPOS-VEGA is Researcher-Professor, Universidad Autónoma de Querétaro, Santiago de Querétaro, Mexico, and is part of Mexico's National Research System. DR. B. DAVE OOMAH is a retired research scientist formerly responsible for crop utilization in the National Bioproducts and Bioprocessing Program at Agriculture and Agri-Food Canada. DR. HAYDÉ AZENETH VERGARA-CASTAÑEDA is Researcher-Professor, Universidad Autónoma de Querétaro, Santiago de Querétaro, Mexico, and is part of Mexico's National Research System.

Inhalt
List of Contributors xv

**1 Cereal/Grain By-products 1
**Norma Julieta Salazar-López, Maribel Ovando-Martínez, and J. Abraham Domínguez-Avila

1.1 Introduction 1

1.2 Global Production of Cereals and Crop Residues 2

1.3 Cereal Processing and Production of By-products 5

1.3.1 Cereals Morphology and Composition 5

1.3.2 Cereal Grains Processing 6

1.3.2.1 Milling 6

1.3.2.2 Dry Milling 6

1.3.2.3 Wet Milling 6

1.3.2.4 Pearling 7

1.3.2.5 Malting 8

1.3.2.6 Fermentation 8

1.3.2.7 Others 9

1.4 Cereal Grains By-products 9

1.5 Nutraceutical from Cereal/Grain By-products 11

1.5.1 Classification of Nutraceutical Ingredients in Cereal By-products 12

1.5.1.1 Polyphenols 12

1.5.1.2 Carotenoids 16

1.5.1.3 Dietary Fiber 16

1.5.1.4 Prebiotics 17

1.5.1.5 Lipids and Fatty Acids 17

1.5.1.6 Proteins 18

1.5.1.7 Starch 18

1.6 Health Potential of Cereal/Grain By-products 18

1.6.1 Non-Communicable Diseases 18

1.6.1.1 Dyslipidemia and Cardiovascular Effect 18

1.6.1.2 Diabetes 22

1.6.1.3 Anticancer Effect 23

1.7 Current and Future Perspectives 25

1.8 Concluding Remarks 26

References 26

2 Enrichment and Utilization of Thin Stillage Byproducts 35
**Timothy J. Tse and Martin J. T. Reaney

2.1 Introduction 35

2.2 Endemic Bacteria in WheatBased Thin Stillage 37

2.3 Protein and Organic Solute Concentration in Thin Stillage 39

2.4 Bacteriocins 43

2.5 Separation and Purification of Bacteriocins 46

2.6 Conclusion 47

References 48

**3 Pulse By-products 59
**Iván Luzardo-Ocampo, M. Liceth Cuellar-Nuñez, B. Dave Oomah, and Guadalupe Loarca-Piña

3.1 Introduction 59

3.2 Beans By-products 62

3.3 Pea (Pisum sativum) By-products 68

3.4 Chickpea (Cicer arietinum) and Lentil (Lens culinaris) By-products 71

3.5 Lupin (Lupinus) By-products 72

3.6 Other Pulse By-products 74

3.6.1 Pigeon Pea (Cajanus cajan L.) 74

3.6.2 Broad Beans (Vicia faba) 75

3.7 Concluding Remarks 78

References 86

**4 Aquafaba, from Food Waste to a Value-Added Product 93
**Rana Mustafa and Martin J. T. Reaney

4.1 Introduction 93

4.2 Plant-based Dairy and Eggs Replacement 94

4.3 History of Use and Etymology 95

4.4 Composition of Chickpea and Aquafaba 96

4.5 Anti-nutritional Compounds 98

4.5.1 Protein Anti-nutritional Compounds 100

4.5.2 Nonprotein Anti-nutritional Compounds 100

4.6 Functional Properties 101

4.6.1 Water Holding Capacity and Oil Holding Capacity 102

4.6.2 Emulsion Stabilizer 103

4.6.3 Foaming Properties 104

4.6.4 Gelling and Thickening Properties 107

4.7 Factors Affecting Functional Properties 108

4.7.1 Effect of Cultivars and Genotypes 108

4.7.2 Effect of Processing Methods 110

4.8 Environmental Impact 112

4.9 Value-added Products for the Food and Pharmaceutical Industries 113

4.10 Current and Future Perspectives 115

4.11 Conclusion 116

References 116

**5 Brazilian (North and Northeast) Fruit By-Products 127
**Larissa Morais Ribeiro DA Silva, Paulo Henrique Machado de Sousa, Luiz Bruno de Sousa Sabino, Giovana Matias do Prado, Lucicleia Barros Vasconcelos Torres, Geraldo Arraes Maia, Raimundo Wilane de Figueiredo, and Nágila Maria Pontes Silva Ricardo

5.1 Introduction 127

5.2 Coproducts' Origin 131

5.3 Types of Waste Processing 131

5.4 Bioactive Compounds 132 5.4.1 Vitamin C...