Nutraceuticals from Fruit and Vegetable Waste
Wiley-Scrivener (Verlag)
978-1-119-80350-8 (ISBN)
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“Bioprocessing in Food Science” is a series of volumes covering the entirety of unit operations in food processing. This latest volume disseminates the recent advances, breakthroughs, and challenges of the valorization of fruit and vegetable industry waste.
Numerous researchers have studied fruit and vegetable processing and waste valorization in general, but there is little work available to scientists and engineers regarding real-world solutions to practical everyday problems in this industry. The knowledge has to be made available in book format to facilitate academia, researchers, and the food manufacturing industry to utilize waste for extraction of valuable polysaccharides, additives, and nutraceuticals.
This groundbreaking new volume is a comprehensive compilation of all the research that has been carried out so far, their practical applications, and the future scope of research. An earnest effort to capture every possible detail and present an up-to-date compilation of scientific literature, including their own research work, for the benefit of the science has been carried out by the editors and experts in their respective fields who contributed. Students, researchers, product developers, and industry professionals will find the book an invaluable resource and a one-of-a-kind tool.
Vidisha Tomer, PhD, is an assistant professor in the Department of Food Science and Technology, Lovely Professional University, Phagwara, India and has over four years of teaching and research experience. She completed her PhD in Food and Nutrition (2014) from Punjab Agricultural University (PAU), Ludhiana. She has authored 20 publications and four book chapters and is also an active reviewer of reputed journals. Navnidhi Chhikara, PhD, is an assistant professor in the Department of Food Technology at Guru Jambheshwar University of Science and Technology, Hisar, India. She has 11 years of teaching and research experience and has taught various subjects, including health foods and food safety at the graduate and postgraduate levels. She has published more than 60 research papers in scientific and technical journals, is an editor and editorial board member of multiple international journals, and has received numerous awards for her scholarship. Ashwani Kumar, PhD is an assistant professor in the Department of Food Science and Technology, Lovely Professional University, Phagwara, India. He earned his PhD in food technology from Punjab Agricultural University, Ludhiana. He has 31 papers and six book chapters in indexed journals and books. He has applied for one national patent and is also a reviewer of several esteemed journals. Anil Panghal, PhD, is an assistant scientist in the Department of Processing and Food Engineering at CCS Haryana Agricultural University. Previously, he worked with Nestle as a production manager for nine years. His areas of expertise include bioprocessing, manufacturing, food chemistry, food science, and technology, FSMS, and nutrition. He obtained his PhD in food technology, focusing on the molecular and physicochemical quality aspects of commercial wheat varieties. He has published various research papers in reputed journals and chapters for international publishers.
Preface xvii
1 Valorisation of Fruit and Vegetable Waste 1
Vidisha Tomer, Ashwani Kumar, Navnidhi Chhikara and Anil Panghal
1.1 Introduction 1
1.2 Valorisation of By-Products from Fruit and Vegetable Processing Industry 3
1.3 Conclusion 35
2 Nutraceuticals from Guava Waste 45
Shobhit, Alka Sharma and Aastha Dewan
2.1 Introduction 46
2.2 Guava Waste Types and Composition 51
2.3 Bioactive Potential of Guava Waste 56
2.4 Application of Guava Waste 64
2.5 Conclusion 69
3 Nutraceuticals from Emblica officinalis Waste 81
Priyanka Prasad
3.1 Introduction 81
3.2 Composition of Amla Waste 84
3.3 Utilization of Amla Waste 89
3.4 Pharmaceutical Potential of Amla Waste 90
3.5 Other Amla Waste 91
3.6 Conclusion 92
4 Nutraceuticals from Apple Waste 97
Swati Tiwari, Nisha Kumari Jha and Kalaivany
4.1 Introduction 97
4.2 Nutritional Profile and Physicochemical Composition 98
4.3 Bio-Actives and Functional Ingredients from Apple Pomace 104
4.4 Extraction of Bioactives from Apple Pomace 108
4.5 Use of Apple Pomace for Various Applications 111
4.6 Future Prospects and Conclusion 114
5 Avocado 121
Bibha Mishra. A and Vidisha Tomer
5.1 Introduction 121
5.2 Nutritional Composition of Fruit Waste 126
5.3 Phytochemical Composition of Avocado Waste 139
5.4 Pharmaceutical Potential of Fruit Waste 152
5.5 Other Methods of Utilization 160
5.6 Conclusion 163
6 Banana Waste as a Nutraceuticals Product 175
Shiva Sai Prasad and Utpal Das
6.1 Introduction 175
6.2 Chemical Composition 177
6.3 Medicinal Properties 179
6.4 Utilization of Banana Waste 183
6.5 Development of By-Products from Banana Waste 184
6.6 Summary 189
7 Burmese Grape 195
Md. Forshed Dewan and M. Amdadul Haque
7.1 Introduction 196
7.2 Burmese Grape Fruit and Fruit Waste 197
7.3 Nutraceuticals and Functional Activities of Burmese Grape Waste 198
7.4 Burmese Grape Tree Parts 209
7.5 Conclusion 213
8 Citrus 223
Nilakshi Chauhan, Diksha Sharma, Kavita Rana, Neelam, Abhishek Thakur, Ranjana Verma, Farhan M Bhat and Sushant Bhardwaj
8.1 Introduction 224
8.2 Phytochemicals in Citrus Waste 225
8.3 Principal Non-Conventional Technologies to Extract High Biological Value Compounds from Citrus Waste 226
8.4 Citrus Waste and Its Utilization 234
8.5 Conclusion 238
9 Dates 247
Ritu Pradhan and Somya Gupta
9.1 Introduction 247
9.2 Date Seeds 251
9.3 Integrating Dates with Food for Developing Value-Added Recipes 252
9.4 Nutritional Benefits 255
9.5 Antioxidants and Phytochemicals in Dates 259
9.6 Health Benefits 262
9.7 Conclusion 264
10 Ginger (Zingiber officinale) 267
Dashrath Bhati, Shweta Joshi and Soni Tilara
10.1 Introduction 268
10.2 Ginger Varieties and Its Features 268
10.3 Nutritional and Phytochemical Components of Ginger 272
10.4 Processing of Ginger 274
10.5 By-Products Generated from Ginger Processing 275
10.6 Nutraceutical Potential and Utilization of Ginger By-Products 277
10.7 Future Prospects 282
11 Jackfruit 289
M. Amdadul Haque, Md. Forshed Dewan and Md. Manjurul Haque
11.1 Introduction 290
11.2 Types of Jackfruit Waste and By-Products 291
11.3 Nutraceuticals and Functional Activities of Jackfruit Waste and By-Products 292
11.4 Parts of Jackfruit Tree 305
11.5 Conclusion 307
12 Development of Nutraceuticals from the Waste of Loquat 317
Megha Gupta, Vasudha Bansal and Uttara Singh
12.1 Introduction 317
12.2 Importance of Waste Material of Fruits 321
12.3 The Worldwide Growth Pattern of Loquat 321
12.4 Physiology and Biochemistry of Loquat 323
12.5 Use of Loquat Tree and Its Parts 324
12.6 Nutraceutical Properties 324
13 Mango 329
Nisha Singhania and Sunil Bishnoi
13.1 Introduction 330
13.2 Mango Peel 331
13.3 Nutritional Composition 331
13.4 Phytochemical Composition 333
13.5 Utilization of Mango Peel 337
13.6 Mango Kernel 337
13.7 Nutritional Composition of Mango Kernel 338
13.8 Phytochemical Composition of Mango Kernel 340
13.9 Utilization of Mango Kernel 344
13.10 Other By-Products of Mango Waste 345
14 Melon 349
Madhusmita Dishri and Nisha Thakur
14.1 Introduction 350
14.2 History, Origin and Domestication 350
14.3 Diversity and Botanical Groups of Melon 351
14.4 Consumer Preference for Melon 352
14.5 Nutritional Importance, Health Benefits and Culinary Uses of Melon 353
14.6 Fruits and Vegetables Wastage 357
14.7 Melon Waste: Seed and Peel 360
14.8 Melon Seed 364
14.9 Melon Rind/Peel 374
14.10 Nutraceutical Potential and Health Benefits from Melon Waste 382
14.11 Applications of Melon Waste 386
14.12 Conclusion 388
15 Okra (Abelmoschus esculentus) 403
Adhithyan T. Pillai, Narinder Kaur and Sonia Morya
15.1 Introduction 403
15.2 Bioactive Constituents 405
15.3 Nutritional Constituents 406
15.4 Nutraceutical Applications 407
15.5 Pharmacological Potential Applications 409
15.6 Mechanisms of Action of Bioactive Components 413
15.7 Abelmoschus Esculentus in Waste Treatment 415
15.8 Conclusion 417
16 Papaya Waste as a Nutraceuticals Product 425
Utpal Das and Shiva Sai Prasad
16.1 Introduction 425
16.2 Nutritional Composition 426
16.3 Nutraceutical Application 427
16.4 Conclusion 436
17 Peach (Prunus persica (L.) Batsch) 441
Sujetha R. and Vidisha Tomer
17.1 Introduction 441
17.2 Nutritional Composition of Peach Wastes 446
17.3 Phytochemical Composition of Peach Wastes 454
17.4 Pharmaceutical Potential of Peach Wastes 469
17.5 Industrial Utilization of Peach Wastes 476
17.6 Conclusion 478
18 Pumpkin (Cucurbita) 487
Manpreet Kaur, Sonika Sharma and Ajmer Singh Dhatt
18.1 Introduction 487
18.2 World Production Scenario of Pumpkin 489
18.3 Pumpkin Seed 490
18.4 Pumpkin Peel 502
18.5 Conclusion 506
Conflict of Interest 506
References 506
Index 513
| Erscheinungsdatum | 17.08.2022 |
|---|---|
| Reihe/Serie | Bioprocessing in Food Science |
| Sprache | englisch |
| Gewicht | 1134 g |
| Themenwelt | Naturwissenschaften ► Chemie ► Technische Chemie |
| Technik ► Elektrotechnik / Energietechnik | |
| ISBN-10 | 1-119-80350-0 / 1119803500 |
| ISBN-13 | 978-1-119-80350-8 / 9781119803508 |
| Zustand | Neuware |
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