Fruits and vegetable wastes : valorization to bioproducts and platform chemicals / edited by Ramesh C. Ray.

Format:

Book

Contributor:

Ray, Ramesh C., editor.

Language:

English

Subjects (All):

Biomass energy.

Physical Description:

1 online resource (445 pages)

Place of Publication:

Singapore : Springer, [2022]

Summary:

This book puts together all aspects of valorization of vegetable and fruit wastes (VFWs) into different biocommodities and platform chemicals using fermentation and non-fermentation processes. VFWs are a special group of solid waste (biomass) that needs to be characterized to understand the nature of applications as raw materials and to propose an appropriate methodology for bioprocessing into value-added commodities. VFWs provide favorable conditions for the growth of microorganisms, and this opens up great opportunities for their use in fermentation processes. For example, VFWs can be used as a solid support, carbon, and nutrient source in fermentation for the production of a variety of value-added biocommodities such as enzymes, single-cell proteins, bioadsorbents, phenolic bioactive compounds, aroma and flavor compounds, and platform chemicals like lactic acid, bioethanol, and biobutanol. Researchers and academics in the area of environmental science and engineering, chemical engineering, biotechnology, life science, and food science and technology, undergraduate and graduate students, industry professionals, and policymakers will find this publication useful. Bioprocessing of agro-wastes is a recent technology for developing novel bioproducts. This book will also be of interest to the general public as a reference for all those interested in waste management.

Contents:

Intro

Preface

Contents

Part I: Introduction

Chapter 1: Overview of Food Loss and Waste in Fruits and Vegetables: From Issue to Resources

1 Introduction

2 Food Wastes: Concept and Definitions

2.1 A Historical Sight on the Issue of Food Loss and Waste

2.2 Definition of Food Loss and Waste Depends on the Issue Targeted

2.2.1 Food Loss and Waste (FLW) Definition from a Food Security Perspective

2.2.2 Food Waste Definition from a Resource Management Perspective

2.3 What Are the Expected Benefits of Saving Foods?

2.3.1 Contribute Toward Environmental Sustainability

2.3.2 Improve Food Security and Nutrition

2.4 Fruits and Vegetables Have Been Neglected by Post-Harvest Loss (PHL) Researchers

3 Overview of Fruits and Vegetables Loss and Waste

3.1 Global Data on Fruit and Vegetable Food Loss and Waste

3.2 Fruits and Vegetables Food Loss and Wastes Are Highly Contact and Supply Chain-Related

4 Causes of FLW in Fruits and Vegetables

4.1 Perishability of Fruits and Vegetables Partly Explains Their High Level of Loss and Waste Among Other Food Products

4.2 Main Drivers Behind Food Losses in Fruits and Vegetables Supply Chains

5 From Issue to Resources

6 Conclusion and Future Perspectives

References

Part II: Bioactive Compounds and Extraction Methods

Chapter 2: Recovery of Wasted Vegetables and Fruits for Food Additives

2 Importance of Reuse FVWs

3 The Concept of Circular Economy

3.1 Evolution of the Concept of Circular Economy

3.2 Objectives of Circular Economy

3.3 Advantages of Implementation of Circular Economy

4 Challenges and Opportunities for the Reuse of FVWs

4.1 Bioethanol

4.2 Dietary Fibers

4.3 Bioactive Compounds

4.3.1 Ascorbic Acid

4.3.2 Carotenoids

4.3.3 Phenolic Compounds

4.4 Opportunities for the Reuse of FVWs.

4.5 Eco-innovation and Eco-design

5 Anti-nutritional Compounds

5.1 Definition and Classification of ANCs

5.2 Processing Technologies to Remove ANCs

6 Industrial Applications Developed

6.1 Source of Food Additives for Industrial Applications

6.1.1 Banana Industry

6.1.2 Pineapple Industry

6.1.3 Olive Oil Industry

6.1.4 Juice and Jam Industry

6.1.5 Textile Industry

6.2 Product Developed with Using FVWs as Food Additives

6.2.1 Bread, Biscuits, and Snacks

6.2.2 Dairy Products

6.2.3 Fortified Drinks and Juice

7 Conclusions and Future Perspectives

Chapter 3: Drying and Extraction Approach for Utilization of Vegetable and Fruit Waste

2 Drying of Vegetable and Fruit Waste

2.1 Hot Air Drying

2.2 Microwave Drying

2.3 Freeze Drying

2.4 Fluidized Bed Drying

2.5 Pre-treatment Methods

3 Extraction of Bioactive Components from Vegetable and Fruit Waste

3.1 Soxhlet Extraction

3.2 Solvent Extraction

3.3 Hydro Distillation

3.4 Novel Extraction Methods

3.4.1 Microwave-Assisted Extraction

3.4.2 Ultrasound-Assisted Extraction

3.4.3 Pressurized Liquid Extraction

3.4.4 Supercritical Fluid Extraction

3.4.5 Enzyme-Assisted Extraction

4 Conclusion and Perspective

Chapter 4: Phenolic and Other Bioactive Compounds from Vegetable and Fruit Waste: Extraction Methods and Their Possible Utiliz...

2 Types of Vegetable and Fruit Wastes

3 Phenolic and Other Bioactive Compounds Extracted from Vegetable and Fruit Waste

3.1 Phenolic Compounds from Vegetable and Fruit Waste

3.1.1 Phenolic Compounds from Vegetables Waste

3.1.2 Phenolic Compounds from Fruit Waste

3.2 Other Bioactive Compounds from Vegetables and Fruits

3.2.1 Other Bioactive Compounds from Vegetable Waste.

3.2.2 Other Bioactive Compounds from Fruit Waste

4 Extraction Methods for Phenolic and Bioactive Compounds from Vegetable and Fruit Waste

4.1 Conventional Methods

4.2 Advanced Methods

4.2.1 Solvent Extraction

4.2.2 Supercritical Fluid Extract

4.2.3 Subcritical Water

4.2.4 Enzyme-Assisted Extraction

4.2.5 Ultrasound-Assisted Extraction

4.2.6 Pulsed Electric Field Extraction

4.2.7 Microwave-Assisted Extraction

5 Valorization of Extracted Phenolic and Bioactive Compounds into Functional Value-Added Products

5.1 Bioactive Compounds from Vegetable Waste and Their Possible Utilization

5.2 Bioactive Compounds from Fruit Waste and Their Possible Utilization

6 Recent Trends in Patenting of Phenolic and Bioactive Compounds from Vegetable and Fruit Wastes

Part III: Mushrooms, Livestock Feeds and Other Bioproducts

Chapter 5: Utilization of Fruit and Vegetable Wastes for the Cultivation of Edible Mushrooms

2 Classification of Edible Mushrooms

3 Nutritional and Therapeutic Profile of Edible Mushrooms

4 FVWs as Substrate for Mushroom Cultivation

5 Conclusions and Future Perspectives

Chapter 6: Fruit and Vegetable Wastes as Livestock Feeds

2 Agro-Wastes as Livestock Feeds

2.1 Methods of Processing: Waste to Feed

3 Fruit Wastes as Livestock Feeds

3.1 Mango Wastes

3.1.1 Mango Wastes as Livestock Feeds

3.2 Pineapple Wastes

3.2.1 Pineapple Wastes as Livestock Feeds

3.3 Apple Wastes

3.3.1 Apple Wastes as Livestock Feeds

3.4 Citrus Wastes

3.4.1 Citrus Wastes as Livestock Feeds

3.5 Banana Wastes

3.5.1 Banana Wastes as Livestock Feeds

3.6 Guava Wastes

3.6.1 Guava Wastes as Livestock Feeds

3.7 Grape Wastes

3.7.1 Grape Wastes as Livestock Feeds.

3.8 Papaya Wastes

3.8.1 Papaya Wastes as Livestock Feeds

3.9 Avocado Wastes

3.9.1 Avocado Wastes as Livestock Feeds

3.10 Underutilized Fruit Wastes

4 Vegetable Waste as Livestock Feeds

4.1 Tomato Wastes

4.1.1 Tomato Wastes as Livestock Feeds

4.2 Potato Wastes

4.2.1 Potato Wastes as Livestock Feeds

4.3 Cauliflower Wastes

4.3.1 Cauliflower Wastes as Livestock Feeds

4.4 Pumpkin Wastes

4.4.1 Pumpkin Wastes as Livestock Feeds

4.5 Sugar Beet Wastes

4.5.1 Sugar Beet Wastes as Livestock Feeds

4.6 Carrot Wastes

4.6.1 Carrot Wastes as Livestock Feeds

4.7 Pea Wastes

4.7.1 Pea Wastes as Livestock Feeds

4.8 Baby Corn Wastes

4.8.1 Baby Corn Wastes as Livestock Feeds

4.9 Bottle Gourd Wastes

4.9.1 Bottle Gourd Wastes as Livestock Feeds

4.10 Other Vegetables

5 Conclusion and Future Perspectives

Chapter 7: Vegetable and Fruit Wastes as Substrate for Production of Single-Cell Protein and Aquafeed Meal

2 Solid-State and Submerged Fermentation

2.1 Solid-State Fermentation (SSF)

2.2 Submerged Fermentation

3 Vegetable and Fruit Wastes in SCP Production

3.1 Single-Cell Protein (SCP)

3.1.1 Fungi

3.1.2 Yeasts

3.1.3 Algae

3.1.4 Bacteria

4 Vegetable and Fruit Wastes in Aquafeed Meal Production

5 Economic Aspects

6 Conclusion and Future Prospects

Chapter 8: Composting and Vermicomposting Process: Relationship Between Microorganism and Physicochemical Parameters with Spec...

2 Definition: Compost and Vermicompost

2.1 Compost

2.2 Vermicompost

2.3 Soil Microbial Populations and Plant Pathogen Suppression

2.4 Compost vs. Vermicompost

2.5 Nutrient Profile of Compost and Vermicompost

2.6 Improves the Physical Properties of Soils

2.7 Enhances the Chemical Properties of Soils.

2.8 Improves the Biological Properties of Soils

2.9 Mechanism/Process of Composting and Vermicomposting

2.10 Microorganisms Involved in Composting and Vermicomposting

3 Fruit, Vegetable, Root, and Tuber Crop Compost

3.1 Tropical Tuber Crops Composting: Case Study

3.1.1 Composting Procedure

3.1.2 Nutrient Content of Thippi Compost

4 Conclusion and Perspectives

Part IV: Enzymes, Biofuels and Other Novel Applications

Chapter 9: Vegetable and Fruit Wastes: Utilization in Novel Industrial Applications

2 Composition of Vegetable and Fruit Waste

3 Identification of Functional Biomolecules in FVWs

3.1 Pectin

3.2 Nutraceuticals

3.3 Antioxidants

3.4 Peel and Seed Oils

3.5 Pigments/Color

3.6 Flavors

3.7 Fibers

3.8 Enzymes

4 Bioactive from FVWs vs. Health Benefit

4.1 Mango

4.2 Pineapple

4.2.1 Conventional Methods of Utilization of PPW and POFW

4.2.2 Extraction of High-Value Components from PPW and POFW

4.3 Vegetables

5 Food Additives from FVWs

6 Animal Feed

7 Conclusion and Future Perspectives

Chapter 10: Microbial Enzymes and Organic Acids Production from Vegetable and Fruit Wastes and Their Applications

2 Waste Management Strategies

3 Enzymes from Fruit and Vegetable Wastes

3.1 Protease

3.2 Amylase

3.3 Cellulase

3.4 Pectinase

3.5 Invertase

3.6 Phytase

3.7 Tannase

4 Production of Organic Acids from Fruit and Vegetable Waste

4.1 Citric Acid

4.2 Lactic Acid

4.3 Acetic Acid

5 Genetic Modification of Microorganism

5.1 Increased Gene Expression

5.2 Non-targeted Mutagenesis

5.3 Protein Engineering

5.4 Gene and Genome Editing

References.

Chapter 11: Fruit and Vegetable Peel Waste: Applications in Food and Environmental Industries.

Notes:

Includes bibliographical references.

Description based on print version record.

Other Format:

Print version: Ray, Ramesh C. Fruits and Vegetable Wastes

ISBN:

9789811695278

OCLC:

1351202805