Nutraceuticals from Fruit and Vegetable Waste

• Autore: Tomer Vidisha
• Pubblicazione: Newark : , : John Wiley & Sons, Incorporated, , 2024; ©2024
• Edizione: 1st ed.
• Descrizione fisica: 1 online resource (562 pages)
• Altri autori: ChhikaraNavnidhi KumarAshwani PanghalAnil
• 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.
• Titolo autorizzato: Nutraceuticals from Fruit and Vegetable Waste
• ISBN: 1-119-80398-5; 1-119-80397-7
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910877182803321
• Lo trovi qui: Univ. Federico II
• Serie: Bioprocessing in Food Science Series