Value Added Products From Food Waste

Preface
Contents
About the Editors
Part I: Introduction
	Chapter 1: Food Waste to Food and Nutrition Security—Need of the Hour
		1.1 Introduction
		1.2 Food Wastage: The Contemporary Portrayal
		1.3 Food Waste, Food and Nutrition Security
		1.4 Necessity to Reduce Food Wastage
		1.5 Preventive Measures
		1.6 Food Loss and Waste to Value-Added Foods—Better Food and Nutrition Security
		1.7 Future Prospects and Challenges
		1.8 Conclusion
		References
Part II: Waste Utilization from Dairy Industry
	Chapter 2: Value Addition and Sustainable Management of Dairy Industry Byproducts
		2.1 Introduction
		2.2 Byproducts in the Dairy Industry
			2.2.1 Byproducts from Skim Milk
				2.2.1.1 Casein
				2.2.1.2 Co-precipitates
				2.2.1.3 Protein Hydrolysates (PH)
			2.2.2 Byproducts from Whey
				2.2.2.1 Whey and Its Composition
				2.2.2.2 Whey Processing
				2.2.2.3 Whey Cheese and Whey Powder
				2.2.2.4 Whey Proteins
				2.2.2.5 Lactose
				2.2.2.6 Whey Beverages
			2.2.3 Ghee Residue
			2.2.4 Organic Acid Production
			2.2.5 Enzymes
			2.2.6 Bioactive Compounds
			2.2.7 Single-Cell Protein
			2.2.8 Biofuels
		2.3 Sustainable Management of Dairy Industry Waste
		2.4 Future Prospects
		2.5 Conclusion
		References
	Untitled
Part III: Waste Utilization from Cereals
	Chapter 3: Effective Utilization of Agricultural Cereal Grains in Value-Added Products: A Global Perspective
		3.1 Introduction
		3.2 Methods of Processing Cereal Byproducts
			3.2.1 Dry Milling
			3.2.2 Wet Milling
		3.3 Processing Cereal Byproducts
			3.3.1 Corn Byproducts
			3.3.2 Rice Byproducts
			3.3.3 Wheat Byproducts
		3.4 Applications of Cereal Byproducts
		3.5 Value-Added Products from Cereals
		3.6 Future Prospects and Challenges
			3.6.1 Prospects
			3.6.2 Challenges
		3.7 Summary
		References
Part IV: Waste Utilization from Fruits and Vegetables
	Chapter 4: Fruit Peel–Based Edible Coatings/Films
		4.1 Introduction
		4.2 The Mechanisms and Functions of Coatings/Films
		4.3 Fruit Peel–Based Edible Packaging Materials
		4.4 Classification of Edible Films and Coatings
		4.5 Protein-Based Edible Materials
			4.5.1 Gelatin
			4.5.2 Collagen
			4.5.3 Starch
		4.6 Polysaccharide-Based Edible Materials
			4.6.1 Pectin
			4.6.2 Cellulose and Its Derivatives
			4.6.3 Chitosan
		4.7 Lipid-Based Edible Materials
		4.8 Characterizations of Edible Coatings/Films
		4.9 Conclusion
		References
	Chapter 5: Bioenzymes from Wastes to Value-Added Products
		5.1 Introduction
		5.2 Sources of Bioenzymes from Wastes
		5.3 Production Mechanisms of Wastes for Bioenzymes (Fig. 5.1)
		5.4 Application of Bioenzymes for Different Purposes
			5.4.1 Bio Adsorbent
			5.4.2 Biosurfactant Production
			5.4.3 Bioethanol and Biofuel Production
			5.4.4 Biopesticide Production
			5.4.5 Biofertilizer
			5.4.6 Nanomedicines for Enhanced Cancer Therapy
			5.4.7 Bio Soil Stabilization
			5.4.8 Biohydrogen
		5.5 Future Prospective of Bioenzyme Products
		5.6 Conclusion
		References
	Chapter 6: Valorization of Fruit Processing Industry Waste into Value-Added Chemicals
		6.1 Introduction
		6.2 Sources and Characteristics of Waste from the Fruit Processing Industry
		6.3 Pollution Prevention and Control in Fruit Processing Industries
		6.4 Utilization of Fruit Processing Waste and Related Challenge
			6.4.1 Opportunities for Utilizing Fruit Processing Waste
			6.4.2 Utilization Technology of Waste from the Fruit Processing Industry
				6.4.2.1 Conventional Utilization
				6.4.2.2 Emerging Opportunities
		6.5 Byproducts Synthesized from Fruit Processing Wastes
			6.5.1 Seed
			6.5.2 Peel
			6.5.3 Pomace
		6.6 Possible Products from Fruit Waste
			6.6.1 Biofuel
			6.6.2 Bio-adsorbents
			6.6.3 Catalysts
			6.6.4 Additives
			6.6.5 Bioactive Compounds
			6.6.6 Extracted Oil
		6.7 Future Prospects
		6.8 Conclusion
		References
	Chapter 7: Wastes from Fruits and Vegetables Processing Industry for Value-Added Products
		7.1 Introduction
			7.1.1 Sources of Fruit and Vegetable Wastes
			7.1.2 Vegetable and Fruit Byproducts
		7.2 Value-Added Products Derived from Fruit and Vegetable Wastes
			7.2.1 Organic Acid Production
			7.2.2 Biofuel
			7.2.3 Polyhydroxybutrate Production (PHB)
			7.2.4 Single-Cell Protein (SCP) Production
			7.2.5 Dietary Fiber
			7.2.6 Composting
			7.2.7 Enzymes Production
			7.2.8 Bioactive Compounds
			7.2.9 Nutraceutical Compounds
			7.2.10 Functional Foods
			7.2.11 Biofilms
		7.3 Future Prospects of Value-Added Products from Fruit and Vegetable Waste
		7.4 Conclusion
		References
	Chapter 8: Commercial Products Derived from Vegetable Processing Industrial Wastes and Their Recent Conversion Studies
		8.1 Introduction
		8.2 General Conversion Routes of Vegetable Processing Waste
		8.3 Recent Valorization Studies on Vegetable Industry Wastes
			8.3.1 Biofuels
				8.3.1.1 Bioethanol
				8.3.1.2 Biodiesel
				8.3.1.3 Biohydrogen
				8.3.1.4 Biomethane
			8.3.2 Biofertilizer
			8.3.3 Industrial Enzymes
			8.3.4 Nanoparticles
			8.3.5 Biodegradable Plastics
			8.3.6 Bioactive Compounds
			8.3.7 Food Additives and Essential Oils
			8.3.8 Pigments
			8.3.9 Animal Feed
		8.4 Future Opportunities
		8.5 Conclusions
		References
	Chapter 9: Exotic Nutrients Content from Tamarind (Tamarindus indica) Seed is a Boon of Sustainable Healthy Diets
		9.1 Introduction
		9.2 Scope of the Study
		9.3 Objectives of the Study
		9.4 Tamarind Plant
			9.4.1 Origin
			9.4.2 The Various Applications
			9.4.3 Phytochemistry
		9.5 Tamarind Seeds
			9.5.1 Antinutrient Factors
		9.6 Benefits of Whole Tamarind Seed
		9.7 Antioxidant Activities
		9.8 Tamarind Seed Kernel Powder
			9.8.1 Miscellaneous Applications of Tamarind Kernel Powder
		9.9 Tamarind Seed Kernel Powder (TKP) Preparation
		9.10 Physicochemical and Proximate Composition
			9.10.1 Physicochemical Properties of Tamarind Seed Kernel Powder
			9.10.2 Proximate Composition of Tamarind Seed Kernel Powder
			9.10.3 Micronutrients Composition and Amino Acids Profile
			9.10.4 Polyphenolic Compounds
		9.11 Health Benefits
		9.12 Tamarind Seed Kernel Powder in Food Processing Industry
		9.13 Innovative Food Products
			9.13.1 Antioxidant Properties of the TKP-Incorporated Food Products
		9.14 The Future Potential of Tamarind Seed Kernel Powder
		9.15 Conclusion
		References
	Chapter 10: Valorization of Wastes and By-products of Cane-Based Sugar Industry
		10.1 Introduction
		10.2 Types of Sugar Industry Wastes and By-products
			10.2.1 Solid Wastes of the Sugarcane Industry
				10.2.1.1 Sugarcane Trash
				10.2.1.2 Bagasse
				10.2.1.3 Bagasse Fly Ash
				10.2.1.4 Press Mud
			10.2.2 Liquid Wastes from Sugar Industry
				10.2.2.1 Wastewater in a Sugar Industry
				10.2.2.2 Molasses
		10.3 Energy Production
			10.3.1 Cogeneration as an Energy Recovery
			10.3.2 Chemical Energy Conversion Technologies for Sugar Industry By-products
				10.3.2.1 Thermochemical Conversion Processes
				10.3.2.2 Biological Energy Conversion Processes
		10.4 Pulp and Paper
		10.5 Composites
		10.6 Biorefinery
		10.7 Organic Fertilizer
		10.8 Processed Animal Food
		10.9 Conclusion
		References
Part V: Waste Utilization from Meat, Poultry and Fish
	Chapter 11: Keratinase: A Futuristic Green Catalyst and Potential Applications
		11.1 Background
		11.2 Biochemical and Functional Properties
		11.3 Production Strategies of Keratinase
		11.4 Microbial Degradation Mechanisms of Keratin
			11.4.1 Breaking Disulfide Bonds by Denaturation
			11.4.2 Enzymatic Hydrolysis
			11.4.3 Decomposition of Keratin
		11.5 Novel Techniques for Improvement of Keratinases Production (Protein Engineering Approach)
		11.6 Applications
			11.6.1 Keratinase as Nutrition, Food Technology, and Livestock Feed
			11.6.2 Leather Industries
			11.6.3 Detergent Formulation
			11.6.4 Agriculture and Plant Biostimulants
			11.6.5 Pharmaceuticals, Medicine, and Cosmetic Production
			11.6.6 Environmental and Wildlife Protection
			11.6.7 Textile Industry
		11.7 Recommendation and Futuristic Prospects
		11.8 Conclusion
		References
	Chapter 12: Valorization of Aquatic Waste Biomass
		12.1 Introduction
		12.2 Biosorbents
		12.3 Biofuels
		12.4 Feed Supplements
		12.5 Protein Hydrolysate
		12.6 Natural Pigments
		12.7 Products from Fish Wastes
			12.7.1 Chitin and Chitosan
			12.7.2 Fish Meal
			12.7.3 Pearl Essence
			12.7.4 Isinglass/Fish Maws
			12.7.5 Fish Silage
		12.8 Importance of Value Addition
			12.8.1 Fish Pickle
			12.8.2 Dried Fish
			12.8.3 Smoked Fish
			12.8.4 Fish Noodles and Pasta
		12.9 Future Aspects
		12.10 Conclusion
		References
Part VI: Conversion of Food Waste into Biofuel and Electricity
	Chapter 13: Valorization of Agro-Waste Biomass into Biofuel: A Step Towards Effective Agro-Waste Management
		13.1 Introduction
		13.2 Current Status of Nonconventional Energy Resources
			13.2.1 Solar Energy
			13.2.2 Wind Energy
			13.2.3 Tidal Energy
			13.2.4 Geothermal Energy
			13.2.5 Energy from Biomass
		13.3 Types of Agro-wastes Produced and Their Sources
		13.4 Socioeconomic Problems Caused by Generated Agro-Wastes
			13.4.1 Emerging Challenges to the Environment
			13.4.2 Degradation in Soil Quality
			13.4.3 The Declining Trend of Crop Yield
			13.4.4 Immobilization of Resources
			13.4.5 Additional Financial Burden
		13.5 Agro-wastes as a Source of Biofuel
		13.6 Mechanism of Generation of Biofuel from Agro-Wastes
		13.7 Biochemical Processes in the Generation of Biofuels
			13.7.1 Pretreatment of Agro-Wastes
			13.7.2 Hydrolysis
			13.7.3 Generation of Bioethanol from Agro-wastes (Fermentation)
			13.7.4 Generation of Biogas from Agro-wastes (Anaerobic Digestion)
			13.7.5 Generation of Biodiesel from Agro-wastes (Transesterification)
			13.7.6 Generation of Biohydrogen from Agro-wastes (Dark Fermentation)
		13.8 Factors Involved in the Valorization of Agro-wastes to Biofuel
		13.9 Safety Measures Required During Valorization of Agro-Wastes
			13.9.1 Reduction in Greenhouse Gas Emission
			13.9.2 Consistency in Biofuel Production
			13.9.3 Selection of Specific Consortia of Microbes
			13.9.4 Maintenance of Bioreactor Parameters
			13.9.5 Quality of Biofuel
		13.10 Agro-wastes to Biofuel: Opportunities and Challenges
		13.11 Future Prospects
		13.12 Conclusion
		References
	Chapter 14: Food Process Industry Waste Biomass as a Promising Alternative for Green Energy Production
		14.1 Introduction
		14.2 Identifying Waste Sources in Food Processing
		14.3 Biofuel
			14.3.1 Biohydrogen
				14.3.1.1 Direct Biophotolysis
				14.3.1.2 Indirect Biophotolysis
				14.3.1.3 Photofermentation
				14.3.1.4 Dark Fermentation
				14.3.1.5 Microbial Electrolysis Cell (MEC)
			14.3.2 Biomethane
				14.3.2.1 Anaerobic Digestion
					Hydrolysis
					Acidogenesis
					Acetogenesis
					Methanogenesis
			14.3.3 Biodiesel
				14.3.3.1 Transesterification (Alcoholysis)
				14.3.3.2 Supercritical Fluids (SCF)
				14.3.3.3 Microwave-Assisted Reaction
				14.3.3.4 Ultrasound-Assisted Reaction
			14.3.4 Biohythane
			14.3.5 Bioethanol
				14.3.5.1 Saccharification–Fermentation
		14.4 Future Prospects and Challenges
			14.4.1 Prospects
			14.4.2 Challenges
		14.5 Summary
		References
Index