Nutraceutics from Agri-Food By-Products E-Book
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- Herausgeber: John Wiley & Sons
- Kategorie: Fachliteratur
- Sprache: Englisch
NUTRACEUTICS FROM AGRI-FOOD BY-PRODUCTS This book represents a comprehensive and unique overview covering different aspects (raw materials, technological innovations, and potential applications) concerning waste and by-products of the food industry. Wastes and by-products of the agri-food chain represent a rich source of active molecules that can be usefully employed in the food and pharmaceutical industries. Eco-friendly extraction procedures able to isolate the different components of the agri-food by-products represent an attractive challenge to increase the waste's value, and, at the same time, solve the issues usually related to their disposal. Each of the 12 chapters in Nutraceutics from Agri-Food By-Products deeply analyses a specific agri-food chain, highlighting the main components recovered in the processing of food, seafood, and dairy wastes and by-products. Specifically, a green approach to the extraction of active molecules is described, as well as the industrial application of agri-food wastes and by-products, and their chemical, physical, and biological properties. Such properties are suitable for use in the food, cosmetic, and pharmaceutical fields. This circular approach could be usefully employed in the industry to develop and commercialize new nutraceuticals and/or functional food that guarantee a considerable increase in the economic worth of the wastes, while producing beneficial effects on human health. Audience Food technologists and biotechnologists in research and industry as well as researchers in pharmaceutical sciences.
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Veröffentlichungsjahr: 2023
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Contents
Cover
Table of Contents
Series Page
Title Page
Copyright Page
Preface
1 Valorization of Industrial Coproducts From Tropical Fruit
1.1 Production of Tropical Fruit and Coproducts: Common and Uncommon Raw Materials
1.2 Nutraceutical Compounds Recovery From Tropical Fruits Coproducts
1.3 Nutraceutical Extraction Methods: Advantages and Drawbacks
1.4 Identification Techniques of Nutraceuticals Present in Tropical Fruits By-Products
1.5
In Vitro
and
In Vivo
Methods to Evaluate Biological Activity of Nutraceuticals
1.6 Effect of Nutraceuticals on the Microbiome
1.7 Future Trends of Nutraceuticals Obtained From Tropical Fruit By-Products
1.8 Novel Nutraceutical Origins From Tropical Fruit Coproducts
1.9 Trends in the Application of Nutraceuticals Obtained From Tropical Fruit Coproducts
1.10 Future Aspects of Nutraceuticals
1.11 Conclusion
References
2 Prebiotic Properties of Fruit By-Products and Their Metabolic Benefits
2.1 Introduction
2.2 Prebiotic Compounds
2.3 Fruit By-Products From Agro-Industry Processing
2.4 Prebiotic Potential of Fruit By-Products
2.5 Gaps and Perspectives for Further Research
2.6 Conclusion
References
3 Valorization of
Actinidia
spp. By-Products and Wastes for Nutraceutical Applications
3.1 Introduction
3.2 Bioactive Composition and Health Benefits of
Actinidia
spp. By-Products and Wastes
3.3 Products Available on the Market With Actinidia Fruits and By-Products—An Overview
3.4 Conclusion and Future Prospects
Acknowledgments
References
4 Valorization of Grape By-Products: Toward The Circular Economy Concept
4.1 Introduction
4.2 Materials and Methods
4.3 Results and Discussions
4.4 Conclusion
References
5 Tomato By-Products: A Potentially Promising Bioresource for the Recovery of Bioactive Compounds and Nutraceuticals
5.1 Introduction
5.2 Industrial Tomato and Its By-Products: A Reservoir of Bioactive Compounds
5.3 Conclusion
References
6 Valorization and Functionalization of Cereal-Based Industry By-Products for Nutraceuticals
6.1 Introduction
6.2 Definition and Regulatory Framework of Nutraceuticals
6.3 By-Products From Cereal Cultivation
6.4 By-Products From Cereal Processing
6.5 Biotechnological Processes for the Valorization and Functionalization of Cereal-Based By-Products and Wastes
6.6 Market of High-Added Value Nutraceuticals From Cereal-Based By-Products and Wastes
6.7 Conclusion and Future Perspective
References
7 Mustard By-Products: A Promising Sustainable Natural Source of Bioactive Compounds
7.1 Introduction
7.2 Mustard
7.3 Bioactive Compounds Recovery from Mustard Waste Products
7.4 Emerging Methods Used for the Extraction of Biobased Elements from Mustard By-Products
7.5 Valorization of Mustard By-Products Properties in Various Fields
7.6 Conclusion
References
8 Trends in Utilization of Whey and Buttermilk—Valuable By-Products of the Dairy Industry
8.1 Whey
8.2 Buttermilk
References
9 Valorization of Wastes and By-Products From the Meat Industry
9.1 Introduction: Meat Wastes—Sources and Economic Importance
9.2 Bioconversion of Meat Wastes Into Microbial Enzymes
9.3 Extraction and Valorization of Meat Wastes and Its Applications
9.4 Utilization of Meat By-Products and Its Wastes Into Value-Added Products
9.5 Conclusion
References
10 Valorization of Seafood Processing By-Products for Bioactive Compounds
10.1 Introduction
10.2 Bioactive Compounds From Seafood Processing By-Products
10.3 Extraction Methods of Bioactive Compounds From Seafood Processing By-Products
10.4 Recovery of Enzymes From Seafood Processing By-Products
10.5 Extraction of Bioactive Pigment (Carotenoids) From Seafood Processing By-Products
10.6 Extraction of Collagen and Its Derivatives From Seafood Processing By-Products
10.7 Extraction of Bioactive Lipids and Fatty Acids From Seafood Processing By-Products
10.8 Extraction of Essential and Bioactive Minerals From Seafood Processing By-Products
10.9 Recovery of Bioactive Peptides From Seafood Processing By-Products
10.10 Recovery of Vitamins From Seafood Processing By-Products
10.11 Recovery of Chondroitin Sulphate From Seafood Processing By-Products
10.12 Extraction of Chitin and Its Derivatives From Seafood Processing By-Products
10.13 Conclusion
References
11 Recovery of Bioactive Compounds From Agro-Food By-Products by Membrane-Based Operations
11.1 Introduction
11.2 Bioactive Compounds From Fruit and Vegetable By-Products
11.3 Bioactive Compounds From Meat By-Products
11.4 Bioactive Compounds From Marine By-Products
11.5 Conclusion and Future Trends
References
12 Food Industry Effluents, A Renewable Source for the Production of Porous Materials With High Added Value
12.1 Olive Oil Production and Its Impact on Natural Aquatic Resources
12.2 Transformation and Valorization of Solid and Liquid Toxic Discharges From Moroccan Olive Oil Industries, in Bio Coal Phases for Several Potential Applications
References
Index
List of Tables
Chapter 1
Table 1.1 Common and uncommon tropical fruits produced in México.
Table 1.2
In vitro
and
in vivo
assays for characterization of bioactivities ...
Chapter 2
Table 2.1 Moisture, dietary fiber, and phenolic compound composition of frui...
Table 2.2 Selected
in vitro
studies on prebiotic potential of fruit by-produ...
Table 2.3 Selected
ex vivo
studies on prebiotic activity of fruit by-product...
Table 2.4 Selected
in vivo
studies on prebiotic effect of fruit by-products....
Chapter 3
Table 3.1 Bioactive compounds present in
Actinidia
species fruits and by-pro...
Table 3.2 Commercialization of
Actinidia
spp. fruit processed food products....
Table 3.3 Cosmetic products commercially available containing
A. chinensis
v...
Table 3.4 Nutraceutical products commercially available containing
Actinidia
Chapter 4
Table 4.1 General characteristics of muffins.
Table 4.2 Physicochemical characteristics of muffins.
Chapter 6
Table 6.1 Different definitions of nutraceuticals.
Chapter 8
Table 8.1 Approximate composition (%) of whey [2].
Table 8.2 Content of amino acids (mg/L) in whey [5].
Table 8.3 The constituents of the total whey proteins [78].
Table 8.4 Average composition (%) of different types of buttermilk (sweet, s...
Chapter 9
Table 9.1 Various meat by-products and their applications.
Chapter 10
Table 10.1 Major seafood (finfish and shellfish) processing by-products (val...
Table 10.2 Major finfish processing by-products and associated bioactive com...
Table 10.3 Major shellfish processing by-products and associated bioactive c...
Chapter 11
Table 11.1 Bioactive compounds in fruit and vegetable by-products and their ...
Table 11.2 Uses of meat by-products and their valuable compounds in differen...
Chapter 12
Table 12.1 Empirical and semi-empirical models chosen for the kinetic modeli...
Table 12.2 Physical and chemical characteristics of OMW effluents according ...
Table 12.3 Chemical parameters of OMS and OMW effluents generated by olive o...
Table 12.4 Results of gravimetric analyzes for the determination of contents...
List of Illustrations
Chapter 1
Figure 1.1 Schematic diagram of the identification and characterization of the...
Figure 1.2 Critical aspect for future nutraceutical demand related to tropical...
Chapter 2
Figure 2.1 Potential prebiotic compounds in fruit by-products and their metabo...
Chapter 3
Figure 3.1 Actinidia species available on the market, which by-products and wa...
Chapter 4
Figure 4.1 Alternatives proposed for this work.
Figure 4.2 Weight loss and weight loss rate at different heating ramps.
Figure 4.3 Experimental and model approximation drying curves for grape marc a...
Figure 4.4 Sensory analysis of muffins considering taste and texture.
Chapter 5
Figure 5.1 Main bioactive compounds from tomato processing by-products (a) car...
Chapter 6
Figure 6.1 Regulatory framework of nutraceuticals in different countries.
Chapter 8
Figure 8.1 The volume ratio of milk and whey during cheese production and the ...
Figure 8.2 Possible action of bioactive peptides from whey proteins [77].
Figure 8.3 Types of buttermilk and obtaining methods.
Chapter 9
Figure 9.1 Various valuable resources and value-added products extracted from ...
Figure 9.2 Various protein products extracted from meat waste through versatil...
Figure 9.3 Optimum parameters for biodiesel generation from various animal fat...
Chapter 10
Figure 10.1 Finfish processing by-products.
Figure 10.2 Shellfish (crab and shrimp) processing by-products.
Chapter 11
Figure 11.1 Separation characteristic of pressure-driven membrane operations.
Figure 11.2 Integrated MF/NF process for the fractionation of red wine lees aq...
Figure 11.3 Integrated membrane process for the fractionation and recovery of ...
Figure 11.4 Percentage distribution of the emission factor values for differen...
Figure 11.5 (a) Process of meat and derivatives production (adapted from Aspev...
Figure 11.6 Process steps and operations for the recovery of valuable compound...
Figure 11.7 Concentration and the fractionation of marine peptides by UF and N...
Chapter 12
Figure 12.1 Traditional olive oil production unit and artificial lake for stor...
Figure 12.2 Very negative impact of OMW effluents on Fauna and Flora.
Figure 12.3 (a) evolution of liquid volume content for OMW effluent, (b) salin...
Figure 12.4 Evolution of TOC loss rate in dried solutions versus T°C and volum...
Figure 12.5 Evolution of bio coal yield obtained according to the introduced q...
Figure 12.6 Evolution of bio coal yield obtained by single and double flash py...
Figure 12.7 Assignment of FTIR infrared spectra for the bio coal solid phases ...
Figure 12.8 Diffractograms of bio coal solid phases from single and double fla...
Guide
Cover
Series Page
Title Page
Copyright Page
Preface
Table of Contents
Begin Reading
Index
WILEY END USER LICENSE AGREEMENT
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Scrivener Publishing100 Cummings Center, Suite 541J Beverly, MA 01915-6106
Publishers at ScrivenerMartin Scrivener ([email protected]) Phillip Carmical ([email protected])
Nutraceutics from Agri-Food By-Products
Edited by
Umile Gianfranco Spizzirri
Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende, Italy
This edition first published 2023 by John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, USA and Scrivener Publishing LLC, 100 Cummings Center, Suite 541J, Beverly, MA 01915, USA © 2023 Scrivener Publishing LLC For more information about Scrivener publications please visit www.scrivenerpublishing.com.
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Library of Congress Cataloging-in-Publication Data
ISBN 978-1-394-17444-7
Cover image: Pixabay.ComCover design by Russell Richardson
Preface
Global warming, lack of natural resources, and increasing world population over the next decades should motivate the implementation of innovative and sustainable food system approaches that involve the entire agri-food chain. Scientific communities and governments need to address these challenges with solutions that are sustainable, resilient, competitive, diverse, responsible, and inclusive. To accomplish this, different strategies should be engaged. These include improving access to food, increasing total food production, and reducing food waste by facilitating the circular economy through the valorisation of agri-food waste and by-products.
The Food and Agriculture Organization of the United Nations (FAO) estimates that approximately 1.3 billion tons of food produced globally is wasted across the food supply chain on an annual basis. In general, food waste includes materials lost during primary production and secondary processing, packaging, storage, and distribution, as well as those discarded by consumers. Food waste and by-products are mostly derived from animal and plant sources. Specifically, plant wastes, such as vegetable and fruit residues, remain after starch, oil, sugar, and juice extraction. Animal wastes are mainly the bones, tissues, and blood of meats and fish, as well as liquid and solid wastes usually related to dairy manufacturing.
In this regard, waste and by-products of the food industry represent a rich source of bioactive molecules, largely employed in the preparation of functional foods and manufacturing for the pharmaceutical and cosmetic industries. This book represents a complete overview covering different aspects (raw materials, technological innovations, and potential applications) concerning these topics.
Each chapter deeply analyses a specific agri-food chain, highlighting the main components recovered in the processing of wastes and by- products and their reuse in the production of high-value and innovative products. Specifically, a green approach to the extraction of active molecules is described, as well as the industrial application of agri-food wastes and by-products, and their chemical, physical, and biological properties. Such compounds are suitable for use in the food and pharmaceutical fields for the preparation of nutraceutical products with improved health properties. Indeed, this circular approach could be usefully employed in the industry to develop and commercialize new nutraceuticals and/or functional food that guarantee a considerable increase in the economic worth of the wastes, also producing beneficial effects on human health.
I would like to thank Wiley and Scrivener Publishing for their continuous support and guidance in the production of this volume.
Umile Gianfranco Spizzirri
University of Calabria, Rende, Italy
July 2023
