Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- Preface -- Editors -- Contributors -- Chapter 1 Fruit Processing Wastes and By-Products -- 1.1 Introduction to Fruit Processing By-Products and Wastes -- 1.2 Management of Fruit Processing Wastes and By-Products -- 1.3 Processing of Fruit Wastes and By-Products -- 1.4 Nutraceutical Potential -- 1.5 Extraction of Bioactive Components -- 1.5.1 Conventional Extraction Method -- 1.5.2 Green Extraction Methods -- 1.5.2.1 Microwave-Assisted Extraction (MAE) -- 1.5.2.2 Ultrasound-Assisted Extraction (UAE) -- 1.5.2.3 Supercritical Fluid Extraction (SFE) -- 1.5.2.4 Pressurized Liquid Extraction -- 1.5.2.5 High Intensity Pulsed Electric Field Extraction -- 1.6 Food Applications of Fruit Wastes and By-Products -- References -- Chapter 2 Pomelo Wastes: Chemistry, Processing, and Utilization -- 2.1 Introduction -- 2.2 Nutritional and Antinutritional Composition of Pomelo Peel -- 2.3 Bioactive Components of Pomelo Peel -- 2.3.1 Phenolic Acids and Tannins -- 2.3.2 Carotenoids -- 2.3.3 Flavonoids -- 2.4 Biological Effects of Pomelo Peel Extract -- 2.4.1 Anticancer Effects -- 2.4.2 Anti-Inflammatory Effects -- 2.4.3 Hypolipidemic Effects -- 2.4.4 Hypoglycemic Effects -- 2.5 Processing of Pomelo Peel -- 2.5.1 Pectin -- 2.5.2 Essential Oils -- 2.5.3 Polysaccharides -- 2.5.4 Activated Carbon -- 2.6 Utilization of Pomelo Peel -- 2.6.1 Use in Formulation of Food Products or as Food Ingredients -- 2.6.2 Use as Adsorbents -- 2.6.3 Use as Antioxidants and Antimicrobials -- 2.6.4 Other Uses -- 2.7 Conclusions -- References -- Chapter 3 Avocado Wastes: Chemistry, Processing, and Utilization -- 3.1 Introduction -- 3.2 Chemistry of Avocado Waste Streams -- 3.2.1 Avocado Leaves -- 3.2.2 Avocado Fruit Peel -- 3.2.3 Avocado Wastewater -- 3.2.4 Avocado Seed -- 3.3 Potential Uses of Avocado Waste.

3.4 Health Benefits of Avocado Wastes -- 3.5 Conclusions -- References -- Chapter 4 Date Wastes and By-Products: Chemistry, Processing, and Utilization -- 4.1 Introduction -- 4.2 Wastes and By-Products of Date Fruit -- 4.2.1 Date Seeds -- 4.2.2 Date Press Cake -- 4.3 Chemistry of Date Waste and By-Products -- 4.3.1 Date Seed -- 4.3.1.1 Date Seed Oil -- 4.3.1.2 Date Seed Coffee -- 4.3.2 Date Press Cake (DPC) -- 4.4 Processing and Utilization of Date Wastes and By-Products -- 4.4.1 Date Seed -- 4.4.2 Date Seed Oil -- 4.4.3 Date Seed Coffee -- 4.4.4 Date Feed -- 4.4.5 Date Press Cake -- 4.5 Conclusions -- References -- Chapter 5 Apple Wastes and By-Products: Chemistry, Processing, and Utilization -- 5.1 Introduction -- 5.2 Chemistry of Apple Wastes and By-Products -- 5.2.1 Apple Pomace -- 5.2.2 Apple Seeds -- 5.2.3 Apple Peel -- 5.3 Processing of Apple Wastes and By-Products -- 5.3.1 Pectin Extraction from Apple Pomace -- 5.3.2 Extraction of Oil from Apple Seed -- 5.3.3 Extraction of Protein Isolates -- 5.3.3.1 Extraction Methods -- 5.4 Utilization of Apple Wastes and By-Products -- 5.4.1 Milk and Milk Products -- 5.4.2 Meat and Meat Products -- 5.4.3 Bakery Products -- 5.5 Conclusions -- References -- Chapter 6 Orange Wastes and By-Products: Chemistry, Processing, and Utilization -- 6.1 Introduction -- 6.2 Chemistry of Orange Wastes and By-Products -- 6.3 Processing of Orange Wastes and By-Products -- 6.4 Utilization of Orange Wastes and By-Products -- 6.5 Conclusions -- References -- Chapter 7 Guava Wastes and By-Products: Chemistry, Processing, and Utilization -- 7.1 Introduction -- 7.2 Chemistry of Guava Wastes and By-Products -- 7.3 Processing of Guava Wastes and By-Products -- 7.3.1 Extraction of Bioactive Components -- 7.3.2 Extraction of Pectin -- 7.4 Utilization of Guava Wastes and By-Products -- 7.5 Conclusions -- References.

Chapter 8 Mangosteen Wastes: Chemistry, Processing, and Utilization -- 8.1 Introduction -- 8.2 Compositional Analysis of Mangosteen Waste -- 8.3 Isolation of Bioactive Compounds from Mangosteen Waste -- 8.4 Utilization of Mangosteen Waste -- 8.5 Conclusions -- References -- Chapter 9 Jackfruit Wastes and By-Products: Chemistry, Processing, and Utilization -- 9.1 Introduction -- 9.2 Jackfruit Wastes and By-Products -- 9.3 Chemistry of Jackfruit-Based Wastes and By-Products -- 9.3.1 Seeds -- 9.3.2 Peel -- 9.4 Processing and Utilization of Jackfruit Wastes and By-Products -- 9.4.1 Processing and Utilization of Jackfruit Seed -- 9.4.1.1 Processing of Jackfruit Seed Flour -- 9.4.1.2 Utilization of Jackfruit Seed Flour -- 9.4.2 Processing and Utilization of Jackfruit Peel -- 9.4.2.1 Extraction of Cellulose -- 9.4.2.2 Extraction of Natural Antioxidants -- 9.4.2.3 Extraction of Bio-Oil -- 9.4.2.4 Extraction of Pectin -- 9.4.3 Processing and Utilization of Jackfruit Latex -- 9.4.3.1 Alternative Source of Natural Rubber -- 9.4.3.2 Pharmaceutical Applications -- 9.4.4 Processing and Utilization of Jackfruit Peel -- 9.4.4.1 Jackfruit Peel Powder -- 9.4.4.2 Incorporation into Bread -- 9.4.4.3 Biodegradable Matrix Film -- 9.4.4.4 Jackfruit Peel Flour (JPF) -- 9.4.4.5 Cookie Formulation -- 9.5 Conclusions -- References -- Chapter 10 Banana Wastes: Chemistry, Processing, and Utilization -- 10.1 Introduction -- 10.2 Chemistry of Banana Peel -- 10.2.1 Nutritional Composition -- 10.2.2 Antioxidant Potential -- 10.2.3 Extraction and Evaluation of Bioactive Components -- 10.3 Processing of Banana Peel -- 10.3.1 Extraction of Starch, Pectin, Protein, Cellulose and Fiber from Banana Peel -- 10.3.2 Production of Ethanol, Biodiesel, and Biochar from Banana Peel -- 10.3.3 Production of Lactic Acid from Banana Peel -- 10.3.4 Production of Jelly from Banana Peel.

10.4 Utilization of Banana Peel -- 10.4.1 Food-Based Utilization -- 10.4.1.1 Bakery Industry -- 10.4.1.2 Meat Industry -- 10.4.1.3 Jam and Jelly Production -- 10.4.2 As an Animal Feed -- 10.4.3 Biofertilizer -- 10.4.4 Medicinal Use -- 10.4.5 Production of Single Cell Protein and Industrial Enzymes -- 10.4.6 Wastewater Treatment -- 10.4.7 Banana Peel-Based Nanocomposites -- 10.4.8 Biofuel from Banana Peel -- 10.4.9 Production of Bioethanol from Banana Peel -- 10.4.10 Briquettes Made from Banana Peel -- 10.5 Conclusions -- Acknowledgment -- References -- Chapter 11 Peach Wastes and By-Products: Chemistry, Processing, and Utilization -- 11.1 Introduction -- 11.2 Physical and Chemical Composition of Peach -- 11.3 Chemistry of Peach Wastes and By-Products -- 11.3.1 Peach Stone -- 11.3.2 Peach Pomace -- 11.3.3 Peach Kernel -- 11.4 Processing of Peach Waste and By-Products -- 11.5 Utilization of Peach Wastes and By-Products in Food Applications -- 11.5.1 Peach Pomace -- 11.5.2 Peach Kernel Oil -- 11.5.3 Peach Kernel Flour -- 11.6 Conclusions -- Bibliography -- Chapter 12 Papaya Wastes and By-Products: Chemistry, Processing, and Utilization -- 12.1 Introduction -- 12.2 Chemistry of Papaya Wastes and By-Products -- 12.2.1 Peel -- 12.2.2 Seeds -- 12.2.3 Latex -- 12.3 Processing of Papaya Wastes and By-Products -- 12.3.1 Enzyme Production -- 12.3.2 Dietary Fiber Extraction -- 12.3.3 Oil Extraction -- 12.3.4 Protein Extraction -- 12.4 Utilization of Papaya Wastes and By-Products -- 12.4.1 Formulated Edible Coatings -- 12.4.2 Antimicrobial Agent -- 12.5 Conclusions -- References -- Chapter 13 Apricot Fruit Wastes: Chemistry, Processing, and Utilization -- 13.1 Introduction -- 13.2 Apricot Waste -- 13.2.1 Apricot Shells -- 13.2.2 Apricot Kernels -- 13.3 Processing of Apricot Kernels -- 13.4 Utilization of Apricot Waste -- 13.4.1 Utilization of the Apricot Kernels.

13.4.2 Utilization of Apricot Kernel Oil in Foods -- 13.5 Conclusions -- References -- Chapter 14 Plum Wastes and By-Products: Chemistry, Processing, and Utilization -- 14.1 Introduction -- 14.2 Chemistry of Plum Wastes and By-Products -- 14.3 Processing and Utilization of Plum Wastes and By-Products -- 14.3.1 Pomace -- 14.3.2 Plum Kernel -- 14.3.2.1 Chemical Composition of Plum Kernels -- 14.4 Conclusions -- Acknowledgment -- References -- Chapter 15 Lychee Wastes and By-Products: Chemistry, Processing, and Utilization -- 15.1 Introduction -- 15.2 Chemistry of Lychee Wastes and By-Products -- 15.2.1 Phenolic Acids -- 15.2.2 Flavonoids -- 15.2.3 Lignans -- 15.2.4 Carotenoids -- 15.2.5 Sesquiterpenes and Triterpenes -- 15.3 Processing of Lychee Waste and By-Products -- 15.3.1 Peel Flour -- 15.3.2 Chutney -- 15.3.3 Wine -- 15.3.4 Enzymes -- 15.3.5 Lychee-Based Microbiological Media -- 15.3.6 Antioxidant Agents -- 15.3.7 Colorant Agent -- 15.4 Utilization of Wastes and By-Products -- 15.4.1 Bioethanol -- 15.4.2 Biochar -- 15.4.3 Biogas -- 15.4.4 Dye for Natural Fabrics -- 15.4.5 Corrosion Inhibitors -- 15.5 Conclusions -- References -- Chapter 16 Tomato Wastes and By-Products: Chemistry, Processing, and Utilization -- 16.1 Introduction -- 16.2 Chemistry of Tomato Wastes and By-Products -- 16.3 Processing of Tomato Wastes and By-Products -- 16.4 Utilization of Tomato Wastes and By-Products -- 16.5 Conclusions -- References -- Chapter 17 Mango Wastes and By-Products: Chemistry, Processing, and Utilization -- 17.1 Introduction -- 17.2 Mango Wastes and By-Products -- 17.2.1 Mango Kernel -- 17.2.2 Mango Kernel Oil (MKO) -- 17.2.3 Mango Peel -- 17.2.4 Mango Pomace -- 17.3 Chemistry of Mango Waste and By-Products -- 17.4 Processing and Utilization of Mango-Based Wastes and By-Products -- 17.4.1 Mango Kernel Oil (MKO) -- 17.4.1.1 Processing.

17.4.1.2 Utilization.