Handbook of Fruit Wastes and By-Products : Chemistry, Processing Technology, and Utilization.

ISBN:

9781000688825

Title:

Author:

Muzaffar, Khalid.

Personal Author:

Muzaffar, Khalid.

Physical Description:

1 online resource (352 pages)

Contents:

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.

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:

Food waste.

Salvage (Waste, etc.).

Added Author:

Ahmad Sofi, Sajad.

Mir, Shabir Ahmad.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2022

Publication Information:

Milton :

Taylor & Francis Group,

2022.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
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Summary

Processing of fruits produces large volumes of wastes and by-products, which can create environmental problems. However, these fruit processing residues have amazing nutritional composition, containing good amounts nutrients and biofunctional components. So, the current trend in the present world it to efficiently utilize these fruit wastes and byproducts and minimizing their impact on the environment. Proper utilization of fruit processing wastes and by‐Products would not only emerge as a source of extra profit to the fruit processing industry but also will help in lessen the environment pollution due to these fruit processing byproducts. 'Handbook of Fruit Wastes and By‐Products: Chemistry, Processing Technology and Utilization' will be the first book devoted to fruit processing wastes and by-products of wide range of important fruits including tropical, subtropical, and temperate fruits.

Key features:

· Provides comprehensive information about the chemistry of wastes and byproducts obtained during fruit processing

· Provide in-depth information about the bioactive potential of fruit processing wastes and byproducts

· Explores new strategies used for proper valorization of fruit processing residues

· Describes the utilization of nutraceutical components derived from fruit processing residues in fabrication of novel functional foods

Although, there are some general books on byproducts of food processing industry, but they are limited in context, related to only some particular fruits. The unique quality of this book is that it provides a full-length study of the different developments made right from the basic technologies involved in management of fruit wastes and byproducts to the recent advancements and future areas of research to be done on this subject. This book would be a valuable resource for scientists, researchers, professionals, and enterprises that aspire in management of fruit processing wastes and byproducts, and their utilization.

Author Notes

Dr. Khalid Muzaffar currently working as Postdoc Research Associate fellow at Department of Food Technology, Islamic university of Science and Technology, UT of Kashmir, India. Worked as a guest faculty at Government Boys Degree College Baramulla, J & K in the Department of Food Technology. Also worked as a Junior Research Fellow at university of Kashmir, Srinagar, J & K, India. Qualified National Eligibility Test conducted by Indian Council of Agricultural Research (ICAR) India. Got Maulana Azad National Fellowship from University Grant Commission, New Delhi, India. Has written one book, number of book chapters and has more than 40 publications published in reputed international journals. Attended and presented papers in many national and international conferences. Potential peer reviewer of reputed international journals related to Food Science and Technology that belong to popular publishing house viz. Elsevier, Taylor-Francis, Wiley, Springer etc. Recipient of Reviewer Recognition certificates from Elsevier, Taylor-Francis, Springer and Wiley Online.

Sajad Ahmad Sofi (Ph.D.) is a Food Analyst at the Food Testing Laboratory, Department of Food Technology, IUST, Awantipora, India. He received an M.Sc. (Food Technology) degree from Islamic University of Science & Technology, Awantipora, India, and a Ph.D. (Food Science & Technology) degree from SKUAST, Jammu, India. Dr. Sofi has also qualified National Eligibility Test in Food Technology conducted by the Indian Council of Agricultural Research. The author has been awarded a gold medal for outstanding performance during his M.Sc. degree program and UGC award for Ph.D. fellowship. Dr. Sofi has more than 30 publications in International reputed journals and 10 book chapters. He is an active reviewer for many scientific journals of repute. He has attended several national and international conferences, workshops, and seminars.

Shabir Ahmad Mir (Ph.D) obtained his PhD in Food Technology from Pondicherry University, Puducherry, India. At present, he is an Assistant Professor at the Government College for Women, Srinagar, India. He has received the Best PhD Thesis Award 2016 for outstanding research work by the Whole Grain Research Foundation. He has organized several conferences and workshops in Food Science and Technology. Dr. Mir has published numerous international papers, book chapters, and edited six books.