Autorentext

Parmjit S. Panesar is a Professor in the Department of Food Engineering & Technology at the Sant Longowal Institute of Engineering and Technology with more than 27 years of research and teaching experience. He previously served as the Dean of Planning and Development, Dean Research and Consultancy, and Head of the Department of Food Engineering an Technology at the Sant Longowal Institute of Engineering and Technology. Ramesh C. Ray, PhD is an Adjunct Professor at the Center for Industrial Biotechnology Research at Siksha 'O' Anusandhan University. He previously served as the Principal Scientist of Microbiology and Head of the ICAR-Central Tuber Crops Research Institute. Noé Aguilar-Rivera is a Research Professor in the School of Biological and Agricultural Sciences at Veracruzana University. His research focuses on environmental management, the circular economy, and sustainable development in agro-industries.

Klappentext

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.

Inhalt

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 Sto…