1.2 Food Processing Wastes and By-Products for Industrial Applications
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k Food Processing By-Products and their Utilization k k k k k k k k Food Processing By-Products and their Utilization Edited by k k Anil Kumar Anal Asian Institute of Technology, Thailand k k This edition first published 2018 © 2018 by John Wiley & Sons Ltd All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by law. Advice on how to obtain permission to reuse material from this title is available at http://www.wiley.com/go/permissions. The right of Anil Kumar Anal to be identified as the author of the editorial material in this work has been asserted in accordance with law. 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Further, readers should be aware that websites listed in this work may have changed or disappeared between when this works was written and when it is read. No warranty may be created or extended by any promotional statements for this work. Neither the publisher nor the author shall be liable for any damages arising here from. Library of Congress Cataloging-in-Publication Data Names: Anal, Anil Kumar, editor. Title: Food processing by-products and their utilization / edited by Dr. Anil Kumar Anal. Description: Hoboken, NJ : John Wiley & Sons, 2017.| Includes bibliographical references and index. | Identifiers: LCCN 2017017235 (print) | LCCN 2017037253 (ebook) |ISBN 9781118432938 (pdf) | ISBN 9781118432891 (epub) | ISBN 9781118432884 (cloth) Subjects: LCSH: Food processing by-products industry. | Food industry and trade–By-products. Classification: LCC HD9495.A2 (ebook) | LCC HD9495.A2 .A53 2017 (print) |DDC 664/.08–dc23 LC record available at https://lccn.loc.gov/2017017235 Cover Design: Wiley Cover Images: (Left image) © Allan Baxter/Gettyimages; (Center image) © IP Galanternik D.U./ iStockphoto; (Right image) Fuse/Getty Images Set in 9.5/11.5pt TimesTenLTstd-Roman by SPi-global, Chennai, India. 10987654321 k k Contents About the IFST Advances in Food Science Book Series xvii List of Contributors xix Preface xxiii Biography of Editor xxv 1 Food Processing By-Products and their Utilization: Introduction 1 Anil Kumar Anal 1.1 Introduction 1 1.2 Food Processing Wastes and By-Products for Industrial Applications 2 k 1.3 By-Products from Cereal Processing Industries 2 k 1.4 Fruits and Vegetables By-Products 3 1.5 By-Products from the Meat and Poultry Processing Industries 5 1.6 Seafood Processing By-Products 6 1.7 By-Products from the Dairy Processing Industries 7 1.8 Conclusion 7 References 7 2 Fruit Processing By-Products: A Rich Source for Bioactive Compounds and Value Added Products 11 Medina-Meza Ilce Gabriela, and Ganjyal Girish 2.1 Introduction 11 2.2 Phenolic Compounds as Functional foods 12 2.2.1 Phenolic Acids 12 2.2.2 Flavonoids 13 2.2.3 Tannins 14 2.2.4 Stilbenes and Lignans 15 2.3 Fruit By-Products Sources 15 2.3.1 Agro-Industrial By-Products 15 2.4 Dietary Fibers-Rich By-Products 18 2.4.1 Hemicelluloses 19 2.4.2 Pectins 19 2.5 Value-Added Products from Fruit By-Products 19 2.5.1 Meat Products 19 2.5.2 Dairy Products 20 2.5.3 Baking Products 20 2.5.4 Ready-To-Eat Products 20 2.6 Future Perspectives 21 References 21 k k vi CONTENTS 3 Utilization of Waste from Tropical Fruits 27 H.K. Sharma and Mandeep Kaur 3.1 Introduction 27 3.1.1 Waste Utilization and Challenges 28 3.2 Pineapple 29 3.2.1 Bioethanol 30 3.2.2 Biogas 31 3.2.3 Bromelain 31 3.2.4 Cellulase 32 3.2.5 Citric Acid 33 3.2.6 Extruded Product 33 3.2.7 Jam 34 3.2.8 Lactic Acid 34 3.2.9 Animal Feed 34 3.3 Guava 35 3.3.1 Pectin 36 3.3.2 Juice Fortified with Dietary Fibre 37 3.3.3 Alcoholic Fermentation 37 3.3.4 Use in Bakery Industry 38 3.3.5 Single Cell Protein 38 3.3.6 Lycopene 38 3.3.7 Utilization as Feed 39 3.4 Papaya 40 3.4.1 Papaya Seeds as Antioxidants 41 k 3.4.2 Extraction of Papain 42 k 3.4.3 Extraction of Oil from Seeds 43 3.4.4 Alcohol and Vinegar 43 3.4.5 Utilization of Seed Flour for Food Enrichment 43 3.4.6 Carboxymethyl Cellulose (CMC) 44 3.4.7 Single Cell Protein 44 3.5 Summary and Future Trends 45 References 45 4 Valorization of Vegetable Wastes 53 Taslima Ayesha Aktar Nasrin and Md. Abdul Matin 4.1 Introduction 53 4.2 Losses of Vegetables from Production to Consumption 54 4.3 Extent of Vegetable Losses 54 4.4 Reasons and Overall Prevention of Vegetable Wastes 55 4.4.1 Production Exceeds Demand 56 4.4.2 Premature Harvesting 56 4.4.3 Strict Quality Standards 56 4.4.4 Poor Storage Facilities 57 4.4.5 Unsafe Vegetables 57 4.4.6 Throwing Rather than Using or Re-using 57 4.4.7 Lack of Processing Facilities 57 4.4.8 Wide Range of Products/Brands 58 4.4.9 Inadequate Market Systems 58 4.4.10 Abundance and Consumer Attitudes 58 4.5 Loss Quantification of Some Important Vegetables after Harvest 59 4.5.1 Cabbage 59 4.5.2 Cauliflower 59 k k CONTENTS vii 4.5.3 Broccoli 59 4.5.4 Sweet Corn 59 4.5.5 Carrots 60 4.5.6 Beetroot 60 4.5.7 Lettuce 60 4.5.8 Capsicums 60 4.5.9 Beans 60 4.6 Utilization of Vegetable Wastes 61 4.6.1 Utilization of Wastes by Priority Basis 61 4.6.2 Vegetable Demand should be Increased 62 4.6.3 Vegetables for Better Health 62 4.6.4 Bio Gas and Electricity Generation from Vegetable Wastes 63 4.6.5 Bioactive Compounds Extraction from Vegetable Wastes 64 4.6.6 Increment of Bioactive Compounds in Vegetables 66 4.6.7 Bioactive Compounds Affected by Stimulators 67 4.6.8 Extraction Techniques of Bioactive Compounds 70 4.6.9 Dietary Fibres from Vegetable Waste 73 4.6.10 Resistant Starch from Vegetable Waste 75 4.6.11 Vegetable Waste as Vermicomposting Agent 76 4.6.12 Biofuel and Biochar from Vegetable Waste 76 4.6.13 Fish Food from Vegetable Waste 77 4.6.14 Aquaponic using Vegetable Waste 78 4.6.15 Waste as Animal Feed 78 4.6.16 Activated Carbon from Vegetable Waste 80 4.6.17 Biodegradable Plastic 80 k 4.6.18 Vegetable Wastes as Substrates in Citric Acid Production 80 k 4.7 Conclusion 81 References 81 5 Application of Food By-Products in Medical and Pharmaceutical Industries 89 Muhammad Bilal Sadiq, Manisha Singh, and Anil Kumar Anal 5.1 Introduction 89 5.2 Agroindustry By-Products and Potential Recovery of Bioactive Compounds 90 5.2.1 Fruits 90 5.2.2 Vegetables 94 5.3 By-Products from Animal Origin 96 5.3.1 By-Products from Meat Processing 96 5.3.2 Fish and Seafood Processing 99 5.4 Conclusion 103 References 103 6 Dietary Fibers, Dietary Peptides and Dietary Essential Fatty Acids from Food Processing By-Products 111 Seema Medhe, Manisha Anand, and Anil Kumar Anal 6.1 Introduction 111 6.2 Dietary Fiber from Food Processing By-Products 112 6.2.1 Structural Features of Dietary Fiber 112 6.2.2 Technological Functionality of Dietary Fiber 113 6.2.3 Health Benefits of Dietary Fibers 114 6.2.4 Dietary Fiber from Fruits and Vegetables 115 6.2.5 Dietary Fiber from Legumes 116 k k viii CONTENTS 6.2.6 Dietary Fiber from Cereals 117 6.2.7 Coffee, Tea and Cocoa 118 6.2.8 Spices 119 6.2.9 Utilization of Dietary Fiber in Different Food Industries 119 6.3 Dietary Proteins and Peptides from Food Processing By-Products 120 6.3.1 Oil Seed Processing By-Products Valorization to Produce Proteins 120 6.3.2 Proteins from Dairy Waste 123 6.3.3 Proteins from Sugar Industry Waste 124 6.3.4 Proteins from Marine Waste 124 6.3.5 Antimicrobial Peptides from Marine By-Products 125 6.3.6 Peptides from Meat and Meat Processing Waste 125 6.4 Dietary Essential Fatty Acids 126 6.4.1 Health Benefits of Omega Fatty Acids 127 6.4.2 Essential Fatty Acids from Marine Waste 127 6.4.3 Methods of Extraction of Omega Fatty Acid 127 References 129 7 Prebiotics and Dietary Fibers from Food Processing By-Products 137 Santad Wichienchot and Wan Rosli Bin Wan Ishak 7.1 Introduction 137 7.2 Oligosaccharides from Food Processing By-Products 140