Nutraceuticals from Fruit and Vegetable Waste

• Record Nr.: UNINA9911019594903321
• Autore: Tomer Vidisha
• Pubbl/distr/stampa: Newark : , : John Wiley & Sons, Incorporated, , 2024; ©2024
• ISBN: 9781119803980; 1119803985; 9781119803973; 1119803977
• Edizione: [1st ed.]
• Descrizione fisica: 1 online resource (562 pages)
• Collana: Bioprocessing in Food Science Series
• Altri autori (Persone): ChhikaraNavnidhi; KumarAshwani; PanghalAnil
• Disciplina: 664.08
• Soggetti: Agricultural wastes; Sustainable development
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Nota di contenuto: Cover -- Series Page -- Title Page -- Copyright Page -- Contents -- Preface -- Chapter 1 Valorisation of Fruit and Vegetable Waste -- 1.1 Introduction -- 1.2 Valorisation of By-Products from Fruit and Vegetable Processing Industry -- 1.2.1 Oil -- 1.2.2 Essential Oils -- 1.2.3 Pectin -- 1.2.4 Pigments -- 1.2.5 Biofuels -- 1.2.6 Organic Acids -- 1.2.7 Enzymes -- 1.2.8 Bioactive Compounds -- 1.2.9 Others -- 1.3 Conclusion -- References -- Chapter 2 Nutraceuticals from Guava Waste -- Abbrevations -- 2.1 Introduction -- 2.2 Guava Waste Types and Composition -- 2.2.1 Guava Leaves -- 2.2.2 Guava Seeds -- 2.2.3 Guava Pulp -- 2.2.4 Guava Pomace -- 2.2.5 Other Waste -- 2.3 Bioactive Potential of Guava Waste -- 2.3.1 Antioxidant Activity -- 2.3.2 Anti-Inflammatory Activity -- 2.3.3 Antidiabetic Activity -- 2.3.4 Antidiarrheal Activity -- 2.3.5 Antimicrobial Activity -- 2.3.6 Anticancer Activity -- 2.3.7 Acne Lesions -- 2.3.8 Antitussive Effects -- 2.3.9 Hepatoprotective Effects -- 2.3.10 Antigenotoxic and Antimutagenic Effects -- 2.3.11 Anti-Allergic Effects -- 2.3.12 Antinociceptive Effects -- 2.3.13 Wound Healing -- 2.4 Application of Guava Waste -- 2.4.1 ; Health and Cosmetics -- 2.4.2 Food Industry -- 2.4.3 Bio-Remediation -- 2.4.4 Biotechnological Aspects -- 2.4.5 Animal Feed -- 2.4.6 Fermentation -- 2.4.7 Water Treatment Agent -- 2.4.8 Production of Enzymes -- 2.4.9 Functional Ingredient in Developing Various Food Products -- 2.4.10 Other Applications -- 2.5 Conclusion -- References -- Chapter 3 Nutraceuticals from Emblica officinalis Waste -- 3.1 Introduction -- 3.2 Composition of Amla Waste -- 3.2.1 Pomace -- 3.2.1.1 Nutritional Composition -- 3.2.1.2 Phytochemical Composition -- 3.2.1.3 Utilization -- 3.2.2 Amla Seed and Seed Coat -- 3.2.2.1 Nutritional Composition -- 3.2.2.2 Phytochemical Composition -- 3.3 Utilization of Amla Waste.; 3.4 Pharmaceutical Potential of Amla Waste -- 3.5 Other Amla Waste -- 3.6 Conclusion -- References -- Chapter 4 Nutraceuticals from Apple Waste -- 4.1 Introduction -- 4.2 Nutritional Profile and Physicochemical Composition -- 4.2.1 Moisture -- 4.2.2 Carbohydrates -- 4.2.3 Polyphenols -- 4.2.4 Lipids -- 4.2.5 Proteins -- 4.2.6 Vitamins -- 4.2.7 Minerals -- 4.2.8 Enzymes -- 4.2.9 Others -- 4.3 Bio-Actives and Functional Ingredients from Apple Pomace -- 4.3.1 Dietary Fibres -- 4.3.2 Pectin -- 4.3.3 Xyloglucan -- 4.3.4 Microcrystalline Cellulose -- 4.3.5 Polyphenols -- 4.3.6 Triterpenoids -- 4.3.7 Organic Acids -- 4.3.8 Minerals -- 4.3.9 Vitamins -- 4.3.10 Natural Pigments -- 4.4 Extraction of Bioactives from Apple Pomace -- 4.4.1 Maceration -- 4.4.2 Microwave-Assisted Extraction (MAE) -- 4.4.3 Ultrasound-Assisted Extraction (UAE) -- 4.4.4 Supercritical Fluid Extraction (SFE) -- 4.5 Use of Apple Pomace for Various Applications -- 4.5.1 Valuable Ingredient for Food Products -- 4.5.1.1 Bakery Products -- 4.5.1.2 Noodles -- 4.5.1.3 Fat and Sugar Replacements -- 4.5.2 Bioplastic Films -- 4.5.3 Production of Acids -- 4.5.4 Natural Colours -- 4.6 Future Prospects and Conclusion -- References -- Chapter 5 Avocado -- 5.1 Introduction -- 5.2 Nutritional Composition of Fruit Waste -- 5.2.1 Fruit -- 5.2.2 Peel -- 5.2.3 Seed -- 5.2.4 Pulp -- 5.3 Phytochemical Composition of Avocado Waste -- 5.3.1 Peel -- 5.3.2 Seed -- 5.3.3 Pulp -- 5.4 Pharmaceutical Potential of Fruit Waste -- 5.4.1 Peel -- 5.4.1.1 Anti-Oxidant Activity -- 5.4.1.2 Anti-Inflammatory Activity -- 5.4.1.3 Antimicrobial Activity -- 5.4.1.4 Anticancer Activity -- 5.4.1.5 Effect on Colonic Homeostasis -- 5.4.1.6 Radioprotective Effect -- 5.4.1.7 Antidiabetic Activity -- 5.4.1.8 Wound-Healing Activity -- 5.4.1.9 Anti-Aging Activity -- 5.4.1.10 Hypolipidemic Activity -- 5.4.1.11 Neuroprotective Activity.; 5.4.2 Seed -- 5.4.2.1 Antimicrobial Activity -- 5.4.2.2 Cytotoxic Activity -- 5.4.2.3 Hypo-Cholesterolemic Activity -- 5.4.2.4 Antidiabetic Activity -- 5.4.2.5 Antidiarrhoeal Activity -- 5.4.2.6 Anti-Inflammatory Activity -- 5.4.2.7 Antifungal Activity -- 5.4.2.8 Anti-Oxidant Activity -- 5.4.2.9 Anti-Ototoxicity Activity -- 5.4.2.10 Neuroprotective Activity -- 5.4.2.11 Anti-Proliferative Activity -- 5.4.2.12 Wound-Healing Activity -- 5.4.3 Pulp -- 5.4.3.1 Antimicrobial Activity -- 5.4.3.2 Anticancer Activity -- 5.4.3.3 Antidiabetic and Hepatoprotective Activity -- 5.4.3.4 Hypo-Cholesterolemic Activity -- 5.4.3.5 Anti-Thrombotic Activity -- 5.5 Other Methods of Utilization -- 5.5.1 Peel -- 5.5.2 Seed -- 5.5.3 Pulp -- 5.6 Conclusion -- References -- Websites -- Chapter 6 Banana Waste as a Nutraceuticals Product -- 6.1 Introduction -- 6.2 Chemical Composition -- 6.3 Medicinal Properties -- 6.3.1 Antioxidant Activity -- 6.3.2 Antimicrobial Activity -- 6.4 Utilization of Banana Waste -- 6.5 Development of By-Products from Banana Waste -- 6.5.1 Banana Pseudostem Flour (BPF) -- 6.5.2 Banana Peel Powder (BPP) -- 6.5.3 Banana Peel Extract -- 6.5.4 Whole Green Banana Flour (WGBF) -- 6.5.5 Green Banana Pseudostem Flour (GBPF) -- 6.5.6 Banana Leaf Extract -- 6.5.7 Banana Flower -- 6.6 ; Summary -- Abbreviations -- References -- Chapter 7 Burmese Grape -- 7.1 Introduction -- 7.2 Burmese Grape Fruit and Fruit Waste -- 7.3 Nutraceuticals and Functional Activities of Burmese Grape Waste -- 7.3.1 Seed -- 7.3.1.1 Source of Fatty Acids -- 7.3.1.2 Source of Polysaccharides -- 7.3.1.3 Phytochemicals and Functional Properties -- 7.3.2 Peel -- 7.3.2.1 Nutrients in Burmese Grape Peel -- 7.3.2.2 Source of Polysaccharides -- 7.3.2.3 Phytochemicals and Functional Properties -- 7.4 Burmese Grape Tree Parts -- 7.4.1 Leaves -- 7.4.1.1 Phytochemicals and Functional Properties.; 7.4.2 Stem Bark -- 7.5 Conclusion -- List of Abbreviations -- References -- Chapter 8 Citrus -- 8.1 Introduction -- 8.2 Phytochemicals in Citrus Waste -- 8.3 Principal Non-Conventional Technologies to Extract High Biological Value Compounds from Citrus Waste -- 8.3.1 Ultrasound-Assisted Extraction (UAE) -- 8.3.2 Microwave-Assisted Extraction (MAE) -- 8.3.3 Supercritical Fluid Extraction -- 8.3.4 Pressurized Water Extraction (PWE) -- 8.3.5 Pulsed Electric Field -- 8.3.6 High Hydrostatic Pressures -- 8.3.7 Enzyme-Assisted Extraction (EAE) -- 8.4 Citrus Waste and Its Utilization -- 8.4.1 Citrus Waste and Biofuel Production -- 8.4.2 Citrus Waste and Food Preservation Against -- 8.4.3 Citrus Waste and Bioactive Compounds -- 8.4.4 Citrus Waste and Food, Pharma, and Other Applications -- 8.5 Conclusion -- References -- Chapter 9 Dates -- 9.1 Introduction -- 9.1.1 Dates and Their Origin -- 9.1.2 Stages of Growth of Dates -- 9.1.3 Structure of Dates -- 9.2 Date Seeds -- 9.2.1 Sensory Properties of Date Seeds -- 9.3 Integrating Dates with Food for Developing Value-Added Recipes -- 9.4 Nutritional Benefits -- 9.4.1 Carbohydrates -- 9.4.2 Protein -- 9.4.3 Fat -- 9.4.4 Fiber -- 9.4.5 Vitamins -- 9.4.6 Minerals -- 9.5 Antioxidants and Phytochemicals in Dates -- 9.5.1 Phenols -- 9.5.2 Tocopherols and Tocotrienols -- 9.5.3 Flavonoids -- 9.5.4 Carotenoids -- 9.6 Health Benefits -- 9.7 Conclusion -- References -- Chapter 10 Ginger (Zingiber officinale) -- 10.1 Introduction -- 10.2 Ginger Varieties and Its Features -- 10.3 Nutritional and Phytochemical Components of Ginger -- 10.4 Processing of Ginger -- 10.4.1 Effect of Various Processing on the Functional Properties of Ginger -- 10.5 By-Products Generated from Ginger Processing -- 10.6 Nutraceutical Potential and Utilization of Ginger By-Products -- 10.6.1 Ginger Leaves -- 10.6.2 Ginger Stalk/Stem.; 10.6.3 Ginger Peel -- 10.6.4 Ginger Pomace and Precipitate -- 10.7 Future Prospects -- References -- Chapter 11 Jackfruit -- 11.1 Introduction -- 11.2 Types of Jackfruit Waste and By-Products -- 11.3 Nutraceuticals and Functional Activities of Jackfruit Waste and By-Products -- 11.3.1 Jackfruit Seed -- 11.3.1.1 Nutrients -- 11.3.1.2 Phytochemicals and Functional Activities -- 11.3.1.3 Organic Acids -- 11.3.2 Jackfruit Flake -- 11.3.2.1 Nutrients -- 11.3.2.2 Phytochemicals and Functional Properties -- 11.3.2.3 Pectin -- 11.3.2.4 Organic Acids -- 11.3.3 Axis of Jackfruit -- 11.3.3.1 Fatty Acids -- 11.3.3.2 Phytochemicals and Functions -- 11.3.3.3 Pectin -- 11.3.4 Jackfruit Peel -- 11.3.4.1 Proximate Compounds -- 11.3.4.2 Phytochemicals and Their Functional Activities -- 11.3.4.3 Pectin -- 11.4 Parts of Jackfruit Tree -- 11.4.1 Phytochemicals and Functional Properties -- 11.5 Conclusion -- List of Abbreviations -- References -- Chapter 12 Development of Nutraceuticals from the Waste of Loquat -- 12.1 Introduction -- 12.2 Importance of Waste Material of Fruits -- 12.3 The Worldwide Growth Pattern of Loquat -- 12.4 Physiology and Biochemistry of Loquat -- 12.5 Use of Loquat Tree and Its Parts -- 12.6 Nutraceutical Properties -- Conclusion -- References -- Chapter 13 Mango -- 13.1 Introduction -- 13.2 Mango Peel -- 13.3 Nutritional ; Composition -- 13.4 Phytochemical Composition -- 13.5 Utilization of Mango Peel -- 13.6 Mango Kernel -- 13.7 Nutritional Composition of Mango Kernel -- 13.8 Phytochemical Composition of Mango Kernel -- 13.9 Utilization of Mango Kernel -- 13.10 Other By-Products of Mango Waste -- References -- Chapter 14 Melon -- 14.1 Introduction -- 14.2 History, Origin and Domestication -- 14.3 Diversity and Botanical Groups of Melon -- 14.4 Consumer Preference for Melon -- 14.5 Nutritional Importance, Health Benefits and Culinary Uses of Melon.; 14.6 Fruits and Vegetables Wastage.
• Sommario/riassunto: This book explores the valorization of fruit and vegetable waste, detailing methods to extract valuable compounds from by-products of the processing industry. It covers the potential uses of waste from various fruits, including guava, amla, apple, avocado, banana, Burmese grape, citrus, dates, and ginger. Each section discusses the nutritional and phytochemical composition of the waste, its bioactive potential, and possible applications in health, cosmetics, food industry, and more. The book aims to provide comprehensive insights into sustainable practices for utilizing waste, targeting researchers, industry professionals, and students in food science and environmental studies.