Recovery of Bioactives from Food Wastes

Cover
Half Title
Title Page
Copyright Page
Table of Contents
About the Authors
Preface
Acknowledgements
Chapter 1 Food waste as a potential source of bioactive compounds
	1.1 Overview of food waste
		1.1.1 Origin of food waste
		1.1.2 Global food waste generation
		1.1.3 Sustainability of the food supply chain
	1.2 Environmental effects and management approach
	1.3 Valorization of food waste in various applications
		1.3.1 Production of organic acids
		1.3.2 Extraction of bioactive compounds
		1.3.3 Energy generation
		1.3.4 Composting
		1.3.5 Nanoparticles
	1.4 Conclusions
	Acknowledgements
	References
Chapter 2 Current status and future trends of various food industry waste processing for synthesis of bioactive compounds
	2.1 Introduction
	2.2 Bioactive compounds in various food industry waste
		2.2.1 Tea and coffee processing industry
		2.2.2 Tobacco industry
		2.2.3 Winemaking industry
		2.2.4 Dry fruit processing
		2.2.5 Meat processing industries
		2.2.6 Other industries
	2.3 Commercial aspects
	2.4 Challenges and future perspectives
	2.5 Conclusions
	Acknowledgement
	References
Chapter 3 Technological advancement in the extraction of bioactive compounds from food industry waste
	3.1 Introduction
	3.2 Conventional methods for the extraction of bioactive compounds
	3.3 Progress in the extraction of bioactive compounds
		3.3.1 Microwave-assisted extraction
		3.3.2 Ultrasound-assisted extraction
		3.3.3 Enzyme-assisted extraction
		3.3.4 Pulsed-assisted extraction
		3.3.5 Pressurized liquid extraction
		3.3.6 Supercritical fluid extraction
	3.4 Commercial utilization of the extraction process
	3.5 Conclusions
	Acknowledgements
	References
Chapter 4 Recovery of bioactive compounds from fruit and vegetable peel
	4.1 Introduction
	4.2 Recovery of bioactive compounds from fruit peel
		4.2.1 Banana peel
		4.2.2 Mango peel
		4.2.3 Pitaya peel
		4.2.4 Pomegranate peel
	4.3 Recovery of bioactive compounds from vegetable peel
		4.3.1 Potato peel
		4.3.2 Onion peel
		4.3.3 Papaya peel
		4.3.4 Pumpkin peel
	4.4 Conclusions
	Acknowledgement
	References
Chapter 5 Utilization of seeds for the synthesis of bioactive compounds
	5.1 Introduction
	5.2 Characteristics and nutrient loss in fruit and vegetable waste
	5.3 Presence of bioactive compounds in fruit and vegetable seeds
		5.3.1 Tomato seed
		5.3.2 Date seed
		5.3.3 Papaya seed
		5.3.4 Avocado seed
		5.3.5 Pomegranate seed
		5.3.6 Grape seeds
	5.4 Conclusion
	Acknowledgement
	References
Chapter 6 Sustainable green processing of various fruit and vegetable pomace from the food industry for the synthesis of bioactive compounds
	6.1 Introduction
	6.2 Synthesis of bioactive compounds from fruit and vegetable pomace
		6.2.1 Grape pomace
		6.2.2 Apple pomace
		6.2.3 Black carrot pomace
		6.2.4 Tomato pomace
		6.2.5 Olive pomace
		6.2.6 Pomaces of berries
		6.2.7 Mango pomaces
		6.2.8 Papaya pomaces
	6.3 Challenges and future perspectives
	6.4 Conclusions
	Acknowledgement
	References
Chapter 7 Extraction of bioactive compounds from marine by-products
	7.1 Introduction
	7.2 Bioactive compounds available in marine by-products
		7.2.1 Bioactive compounds in shells
		7.2.2 Bioactive compounds in skins
		7.2.3 Bioactive compounds in bones
		7.2.4 Fish oils
		7.2.5 Other by-products
	7.3 Technological advancement in the extraction process
		7.3.1 High hydrostatic pressure
		7.3.2 Pulsed electric field
		7.3.3 Dense phase carbon dioxide
		7.3.4 Membrane technology
		7.3.5 Hurdle technologies
	7.4 Commercial aspects
	7.5 Challenges and future perspectives
	7.6 Conclusions
	Acknowledgement
	References
Chapter 8 Extraction of bioactive compounds from tea, coffee and wine processing waste
	8.1 Introduction
	8.2 Present status of tea, coffee and beverage products
	8.3 Extraction of bioactive compounds
		8.3.1 Tea processing waste
		8.3.2 Coffee processing waste
		8.3.3 Winery processing waste
	8.4 Conclusion
	Acknowledgement
	References
Chapter 9 Commercial aspects of bioactive compounds extracted from food waste
	9.1 Introduction
	9.2 Utilization of bioactive compounds in various industries
		9.2.1 Pharmaceutical industry
		9.2.2 Cosmetic industry
		9.2.3 Food industry
		9.2.4 Energy industry
		9.2.5 Bioremediation sector
		9.2.6 Other industries
	9.3 Challenges and future trends
	9.4 Conclusion
	Acknowledgement
	References
Chapter 10 Food waste management and valorization policies of various countries
	10.1 Introduction
	10.2 International goals and agreements
	10.3 Policies of various countries
		10.3.1 European Union
		10.3.2 United States of America
		10.3.3 Asian countries
			10.3.3.1 Japan
			10.3.3.2 Hong Kong
			10.3.3.3 Malaysia
			10.3.3.4 Singapore
			10.3.3.5 India
			10.3.3.6 Thailand
			10.3.3.7 China
	10.4 Major challenges
	10.5 Conclusions
	Acknowledgement
	References
Index