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

• Pubblicazione: Singapore : , : Springer, , [2022]; ©2022
• Descrizione fisica: 1 online resource (445 pages)
• Disciplina: 170
• Soggetto topico: Biomass energy
• Persona (resp. second.): RayRamesh C.
• Nota di bibliografia: Includes bibliographical references.
• Nota di contenuto: 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 -- 1 Introduction -- 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 -- References -- Chapter 3: Drying and Extraction Approach for Utilization of Vegetable and Fruit Waste -- 1 Introduction -- 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 -- References -- Chapter 4: Phenolic and Other Bioactive Compounds from Vegetable and Fruit Waste: Extraction Methods and Their Possible Utiliz... -- 1 Introduction -- 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 -- 7 Conclusions and Future Perspectives -- References -- Part III: Mushrooms, Livestock Feeds and Other Bioproducts -- Chapter 5: Utilization of Fruit and Vegetable Wastes for the Cultivation of Edible Mushrooms -- 1 Introduction -- 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 -- References -- Chapter 6: Fruit and Vegetable Wastes as Livestock Feeds -- 1 Introduction -- 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 -- References -- Chapter 7: Vegetable and Fruit Wastes as Substrate for Production of Single-Cell Protein and Aquafeed Meal -- 1 Introduction -- 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 -- References -- Chapter 8: Composting and Vermicomposting Process: Relationship Between Microorganism and Physicochemical Parameters with Spec... -- 1 Introduction -- 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 -- References -- Part IV: Enzymes, Biofuels and Other Novel Applications -- Chapter 9: Vegetable and Fruit Wastes: Utilization in Novel Industrial Applications -- 1 Introduction -- 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 -- References -- Chapter 10: Microbial Enzymes and Organic Acids Production from Vegetable and Fruit Wastes and Their Applications -- 1 Introduction -- 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 -- 6 Conclusion and Future Perspectives -- References. ; Chapter 11: Fruit and Vegetable Peel Waste: Applications in Food and Environmental Industries.
• Titolo autorizzato: Fruits and vegetable wastes
• ISBN: 9789811695278; 9789811695261
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910767536303321
• Lo trovi qui: Univ. Federico II