Mediterranean Fruits Bio-Wastes : Chemistry, Functionality and Technological Applications.

ISBN:

9783030844363

Title:

Author:

Ramadan, Mohamed Fawzy.

Personal Author:

Ramadan, Mohamed Fawzy.

Physical Description:

1 online resource (844 pages)

Contents:

Intro -- Preface -- Contents -- About the Editors -- Part I: General Aspects -- Chapter 1: Introduction to Mediterranean Fruits Bio-wastes: Chemistry, Functionality and Techno-Applications -- 1.1 Description and Contents of the Mediterranean Diet -- 1.2 Fruits of the Mediterranean Diet -- 1.3 Mediterranean Diet as a Functional Food -- 1.4 Epidemiological Studies -- 1.5 UN Sustainable Development Goals and Promoting Environmental-Friendly Food Production -- 1.6 Definition, Main Sources, and Statistics of MTD Wastes -- 1.7 Key Molecules and Bioactive Compounds in MTD-Fruit-Waste -- 1.8 Major Application Fields of MTD-Fruit-Waste -- 1.9 Anticipated Output and Potential Impact on the Economy and Environment -- 1.10 Aims and Features of the Book -- References -- Chapter 2: Potentials of Biowaste Carbohydrates in Gut Health Enhancement -- 2.1 Barrier Function and Intestinal Permeability -- 2.2 Regulation of Tight Junctions by Dietary Components -- 2.3 Carbohydrates and Intestinal Barrier Function -- 2.3.1 Non-digestible Polysaccharides -- 2.3.2 Non-digestible Oligosaccharides -- 2.4 Mediterranean Fruit Biowaste Sources for Increased Gut Health -- 2.4.1 Apple Pomace -- 2.4.2 Olive Pomace -- 2.4.3 Pomegranate Peel -- References -- Part II: Olive Bio-wastes: Chemistry, Functionality and Technological Applications -- Chapter 3: Olive Fruit by-Products: From Waste Streams into a Promising Source of Value-Added Products -- 3.1 Olive oil Industry and Olive Biomass Residue -- 3.1.1 Kinds of Olive Oil Industry Machines -- 3.1.1.1 Discontinuous Pressing Process -- 3.1.1.2 The Continuous Centrifugation Process -- Continuous Three-Phase Decanter -- The Two-Phase Extraction -- The Multi-Phase Decanters (DMF) -- 3.1.2 Olive Biomass Residue -- 3.1.2.1 Olive Wood and Leaves -- 3.1.2.2 Olive Fruit Bio-Waste -- Olive Skins (OSks) -- Olive Stones (OSts).

Olive Pomace (OP) -- Olive Mill Waste Water (OMWW) -- Olive Paste: Patè Olive Cake (POC) -- 3.2 Olive Bio-wastes Applications -- 3.2.1 Food Applications of Olive Wastes -- 3.2.2 Feed Uses of Olive Bio-Wastes -- 3.2.3 Olive by-Product in Food Packaging -- 3.2.4 Production of Energy, Biochars, and Agriculture Applications of Olive Waste -- 3.2.5 Olive Wastes for Human Health Uses -- References -- Chapter 4: Anaerobic Digestion Technology of Solid and Liquid Forms of Olive Wastes in the Mediterranean Region -- 4.1 Introduction -- 4.2 Current Situation of Olive Crops in the Mediterranean Region -- 4.3 Characterization of Mediterranean Olive Fruit -- 4.4 How Is Olive Oil Produced from Olive Fruit in the Mediterranean Region? -- 4.4.1 Collection, Leaf Removal, and Washing -- 4.4.2 Crushing and Malaxation -- 4.4.3 Extraction -- 4.5 Olive Mill Waste: Types, Characteristics, and Environmental Impacts -- 4.6 Anaerobic Digestion (AD) of Olive Pomace -- 4.6.1 The Necessity of Pretreatment -- 4.6.2 Anaerobic Co-digestion -- 4.7 Anaerobic Digestion of Olive Mill Wastewater -- 4.7.1 Dilution -- 4.7.2 Pretreatment Process -- 4.7.3 Anaerobic Co-digestion -- 4.8 Conclusions and Future Directions -- References -- Chapter 5: Agronomic Olive Bio-waste Management: Combination of Olive Mill Wastewater Spreading and Compost Amendment - Effect... -- 5.1 Olive Sector -- 5.2 Olive Processing and Biomass Residues from the Olive Oil Industry -- 5.3 Olive Mill Wastewater (OMW) Characterizations -- 5.4 Olive Mill Wastewater Agronomic Valorisation -- 5.4.1 OMW Spreading in an Olive Field -- 5.4.1.1 Olive Extraction Effluent Effects on Soil Properties -- 5.4.1.2 Olive Tree Performances Improvement by OMW Spreading -- Olive Tree Performance -- Olive Oil Quality -- 5.4.2 OMW Co-composting and Compost Amendment for Agricultural Land -- 5.5 Conclusion -- References.

Chapter 6: Olive Waste as a Promising Approach to Produce Antioxidants, Biofertilizers and Biogas -- 6.1 Introduction -- 6.2 OMWW Composition and Toxicity -- 6.3 Biotreatments of OMWW and the Valuable Products -- 6.4 Extraction and Valorization of Bioactive Compounds -- 6.5 Composting is an Eco-Friendly Valorization Technicś of OMWW. -- 6.6 Anaerobic Digestion of OMWW -- 6.7 Conclusion -- References -- Part III: Citurs Bio-wastes: Chemistry, Functionality and Technological Applications -- Chapter 7: Citrus Biowastes: Applications in Production and Quality Enhancement of Food from Animal Sources -- 7.1 Introduction -- 7.2 Taxonomy, Nomenclature, and Distribution -- 7.3 Global Production of Citrus Biowastes -- 7.4 Chemical Composition of Citrus Biowastes -- 7.5 Chemistry and Concentration of Bioactive Phytochemicals in Citrus Biowastes -- 7.6 Biofunctional Properties of Bioactive Phytochemicals from Citrus Biowastes -- 7.6.1 Binding Activity -- 7.6.2 Antioxidant Activity -- 7.6.3 Antibacterial Activity -- 7.6.4 Anti-Inflammatory and Immunomodulatory Activities -- 7.6.5 Bioavailability of Bioactive Compounds from Citrus Biowastes -- 7.7 Applications of Bioactive Compounds from Citrus Biowastes in Animal Production and Health -- 7.7.1 Application in Animal Nutrition -- 7.7.1.1 Ruminants -- 7.7.1.2 Non-ruminants -- 7.7.2 Applications in Animal Health -- 7.7.2.1 Helminth Suppression -- 7.7.2.2 Prevention and Treatment of Animal Diseases -- 7.7.2.3 Reduction of Nutritional Disorders -- 7.7.3 Applications in Animal Growth and Carcass Quality -- 7.8 Application of Citrus Biowastes for Improving Quality of Food from Animal Sources -- 7.8.1 Physico-Chemical Quality of Eggs, Meat, and Milk -- 7.8.2 Fatty Acid Composition of Eggs, Meat, and Milk -- 7.8.3 Shelf-Life Extension of Eggs, Meat, and Milk -- 7.8.4 Sensory Quality of Eggs, Meat, and Milk.

7.9 Future Directions -- References -- Chapter 8: Valorization of Grapefruit (Citrus x paradisi) Processing Wastes -- 8.1 Introduction -- 8.2 Grapefruit Wastes: Composition and Chemical Specificities -- 8.2.1 Lipophilic Compounds in Grapefruit Wastes -- 8.2.1.1 Essential Oils -- 8.2.1.2 Fatty Acids and Sterols -- 8.2.2 Dietary Fibers in Grapefruit Wastes -- 8.2.3 Proteins in Grapefruit Wastes -- 8.2.4 Secondary Metabolites in Grapefruit Wastes -- 8.2.4.1 Carotenoids -- 8.2.4.2 Flavanones -- 8.2.5 Phenolic acids -- 8.2.5.1 Furanocoumarin -- 8.2.5.2 Limonoids -- 8.2.6 Other Nutrients in Grapefruit Wastes -- 8.3 Biological and Functional Properties of Grapefruit Wastes Compounds -- 8.3.1 Flavanones Biological and Functional Properties -- 8.3.2 Essential Oils Biological and Functional Properties -- 8.3.3 Carotenoids Biological and Functional Properties -- 8.3.4 Furanocoumarins Biological and Functional Properties -- 8.3.5 Limonoids Biological and Functional Properties -- 8.3.6 Dietary Fiber Biological and Functional Properties -- 8.3.7 Biological and Functional Properties of Other Types of Compounds -- 8.4 Food and Non-food Valorizations of Grapefruit Wastes -- 8.4.1 Applications in Food Industries -- 8.4.1.1 GPW as a Texture Enhancer, Gelling and Emulsifying Agent -- 8.4.1.2 GPW as a Flavoring and Aroma Agent -- 8.4.1.3 GPW as a Food Antioxidant and Antimicrobial Agent -- 8.4.2 Applications in Agricultural, Livestock and Environmental Sectors -- 8.4.2.1 Use as Animal Feed -- 8.4.2.2 Conversion into Compost -- 8.4.2.3 Bioethanol and Biogas Production -- Bioethanol Production -- Biogas Production -- 8.4.2.4 Biosorption of Contaminants in Water Treatment -- 8.4.2.5 Use as an Antioxidant and Antimicrobial Agent in Non-food Applications -- 8.5 Focus on the Extraction of Bioactive Compounds from Grapefruit Wastes: Global Context and Technical Aspects.

8.5.1 Enzyme-Assisted Extraction (EAE) -- 8.5.2 Ultrasound-Assisted Extraction Or Sonication (UAE) -- 8.5.3 Microwave-Assisted Extraction (MAE) -- 8.5.4 Extraction Assisted by Pulsed Electric Fields (PEF) -- 8.5.5 Supercritical Fluids Extraction (SFE) -- 8.6 Conclusion -- References -- Chapter 9: Citrus Bio-wastes: A Source of Bioactive, Functional Products and Non-food Uses -- 9.1 Introduction and Economic Values of Fruit Wastes -- 9.2 Composition and Bioactive Compounds of Waste Extracts -- 9.2.1 Bioactive Compounds in Peels -- 9.2.2 Bioactive Compounds in Seeds -- 9.3 Biological and Functional Properties of Extracts and Bioactive Compounds from Fruit Bio-wastes -- 9.3.1 Dietary Fibers -- 9.3.2 Citric Acid -- 9.3.3 Carotenoids -- 9.3.4 Polyphenols -- 9.3.5 Terpenoids -- 9.3.6 Limonoids -- 9.3.7 Unsaturated Fatty Acids -- 9.4 Food and Non-food Applications of Extracts and Bioactive Compounds from Fruit Wastes -- 9.4.1 Food Products -- 9.4.2 Feed Products -- 9.4.3 Food Additives -- 9.4.3.1 Dietary Fibers as Thickeners, Emulsifiers, Stabilizers, Texturizers, and Fat Replacers -- 9.4.3.2 Coloring Agents -- 9.4.3.3 Preservative Agents -- 9.4.3.4 Flavoring Agent -- 9.4.4 Functional Food -- 9.4.5 Nutraceuticals -- 9.4.6 Pharmaceutical Applications -- 9.4.7 Cosmetics Uses -- 9.5 Valorization of Fruit Waste for Industrial and Agronomic Purposes -- 9.5.1 Agronomic Uses -- 9.5.1.1 Fertilizer -- 9.5.1.2 Allelopathy -- 9.5.1.3 Phytosanitary Products -- 9.5.2 Energy Recovery -- 9.5.3 Biosolvent and Biosrbent -- 9.5.4 Bio-based Packaging Material -- 9.5.5 Novel Materials -- 9.6 Conclusion -- References -- Chapter 10: Citrus sinensis (Sweet Oranges) Wastes: The Orange Wealth -- 10.1 Economic Values of Citrus sinensis Wastes -- 10.2 Bioactive and Functional Compounds in CS Wastes -- 10.3 Extraction of Citrus sinensis Waste.

10.3.1 Ultrasound-Assisted Extraction (UAE).

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2023. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Agricultural wastes-Recycling.

Food industry and trade-By-products.

Added Author:

Farag, Mohamed A.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2022

Publication Information:

Cham :

Springer International Publishing AG,

2022.

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Summary

Traditional Mediterranean fruits (i.e., be grapes, oranges, apples, pears, peaches, cherries, plums, figs, melons, watermelon and dates) are of major commercial and nutritional value to the region. Processing of such fruits, however, results in large amounts of bio-waste material. Efficient, inexpensive and environmentally friendly use of fruit industry waste is thus highly cost-effective and minimizes environmental impact. The natural antioxidants and bioactive compounds found in Mediterranean fruit bio-wastes could play a major role in the alleged health benefits of the Mediterranean diet, and could be used in pharmaceuticals as well as novel food applications.

This book presents a multidisciplinary forum of discussion on the chemistry, functional properties and health-promoting effects of bioactive compounds in Mediterranean fruit bio-wastes, as well as novel food and non-food applications. The text provides the scientific fundamentals of the health-promoting benefitsand applications of Mediterranean fruit bio-wastes, reviews the relevant recovery issues and explores different techniques to develop new applications. With a diversity of perspectives, from food science to environmental chemistry and horticultural research, this volume provides comprehensive, up-to-date knowledge to researchers and industry professionals working in the areas of food waste valorization.

Author Notes

Mohamed Fawzy Ramadan is a Professor in the Agricultural Biochemistry Department, Faculty of Agriculture at Zagazig University in Zagazig, Egypt. Since 2013, Prof. Ramadan is a Professor of Biochemistry and international publishing consultant at the Deanship of Scientific Research (Umm Al-Qura University, Makkah, Saudi Arabia). Prof. Ramadan obtained his Ph.D. (Dr. rer. nat.) in Food Chemistry from Berlin University of Technology (Germany, 2004). Prof. Ramadan continued his post-doctoral research in ranked universities in different countries such University of Helsinki (Finland), Max-Rubner Institute (Germany), Berlin University of Technology (Germany), and University of Maryland (USA). In 2010, he was appointed to be Visiting Professor (100% research) at King Saud University. In 2012, he was appointed to be visiting Professor (100% teaching) in the School of Biomedicine, Far Eastern Federal University in Vladivostok, Russian Federation. Prof. Ramadan published more than250 research papers and reviews in international peer-reviewed journals and several books and book chapters (Scopus h-index is 40 and more than 5000 citations). In addition, he was an invited speaker at several international conferences. Since 2003, Prof. Ramadan is a reviewer and editor in several highly-cited international journals such as the Journal of Medicinal Food and Journal of Advanced Research. Prof. Ramadan received Abdul Hamid Shoman Prize for Young Arab Researcher in Agricultural Sciences (2006), Egyptian State Prize for Encouragement in Agricultural Sciences (2009), European Young Lipid Scientist Award (2009), AU-TWAS Young Scientist National Awards (Egypt) in Basic Sciences, Technology and Innovation (2012), TWAS-ARO Young Arab Scientist (YAS) Prize in Scientific and Technological Achievement (2013), and Atta-ur- Rahman Prize in Chemistry (2014)
Mohamed A. Farag is a Professor at the Faculty of Pharmacy, Cairo University, Egypt. Specializing in metabolomics, natural products chemistry, and plant biochemistry, Mohamed A. Farag completed his Ph.D. at Texas Tech University, USA, in 2003. In 2005, after spending time as a postdoctoral fellow at The Samuel Noble Foundation, USA, and the James Graham Brown Cancer Center, USA, he became an assistant professor 2005 at the Faculty of Pharmacy, Cairo University, Egypt. Since 2009, Dr. Farag has been working as a part-time visiting professor at the Technical University of Munich, Germany, to participate in teaching plant metabolomics and chemomterics modelling for master students. In 2009-2010 he held the Alexander von Humboldt fellowship at the Leibniz Institute for Plant Biochemistry, Germany. Dr. Farag now works full-time as a visiting professor at the chemistry department, American University in Cairo (AUC). His research work focuses primarily on applying innovative biochemical technologies (metabolomics) to help answer complex biological questions in medicine, herbal drugs analysis, and agriculture. Dr. Farag has been recognized with several awards, including Abd el Hameed Shoman award (2016), Egypt Excellence Award in medical sciences (2018), Higher State Incentive Award (2012), Cairo University Incentive Award (2009), TWAS award in science diplomacy (2014), and the Mass Spectroscopy Performance Award, TTU, USA (2004). In addition, for his highly cited publications of more than 5000 citations and an h-index of 39, Dr. Farag was selected as a top researcher in the field of plant biology in Africa by the American society of plant biology, USA. Dr. Farag is a current TWAS fellow in Agriculture from Egypt. He is the Managing editor of the esteemed Journal of Advanced Research, along with editorial board membership in several other plant journals