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Submit a ProposalNutraceutics from Agri-Food By-Products
 | Edited by Umile Gianfranco Spizzirri
Copyright: 2023 | Expected Pub Date:2023/09/22 ISBN: 9781394174447 | Hardcover | 447 pages | 45 illustrations Price: $225 USD  |
One Line Description
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.
Audience
Food technologists and biotechnologists in research and industry as well as researchers in pharmaceutical sciences.
Food technologists and biotechnologists in research and industry as well as researchers in pharmaceutical sciences.
Description
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.
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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.
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Author / Editor Details
Umile Gianfranco Spizzirri, PhD, is a permanent technical staff member at the Department of Pharmacy, Health and Nutritional Sciences of the University of Calabria, Italy. He has published more than 120 research articles in refereed international journals as well as numerous book chapters and conference presentations. His research interests focus on 1) Enhancement of waste products from the agri-food chain through eco-friendly extraction techniques; 2) Design and synthesis of polymeric systems useful in the food and pharmaceutical fields; 3) Validation of innovative analytical methods for the determination of natural and xenobiotic contaminants in complex matrices.
Umile Gianfranco Spizzirri, PhD, is a permanent technical staff member at the Department of Pharmacy, Health and Nutritional Sciences of the University of Calabria, Italy. He has published more than 120 research articles in refereed international journals as well as numerous book chapters and conference presentations. His research interests focus on 1) Enhancement of waste products from the agri-food chain through eco-friendly extraction techniques; 2) Design and synthesis of polymeric systems useful in the food and pharmaceutical fields; 3) Validation of innovative analytical methods for the determination of natural and xenobiotic contaminants in complex matrices.
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Table of Contents
Preface
1. Valorization of Industrial Coproducts From Tropical Fruit
Neith Pacheco, Daniel Castañeda-Valbuena, Iván Emanuel Herrera-Pool, Sara Herrera-Rodríguez, Tania González-Flores, Soledad Pech-Cohuo, Juan C. Cuevas-Bernardino and Teresa Ayora-Talavera
1.1 Production of Tropical Fruit and Coproducts: Common and Uncommon Raw Materials
1.2 Nutraceutical Compounds Recovery From Tropical Fruits Coproducts
1.2.1 Phenolic Compounds
1.2.2 Carotenoids
1.2.3 Polysaccharides
1.2.4 Fatty Acids
1.2.5 Proteins (Peptide Isolate, Amino Acids)
1.3 Nutraceutical Extraction Methods: Advantages and Drawbacks
1.3.1 Traditional Methods
1.3.1.1 Maceration
1.3.1.2 Extraction Soxhlet
1.3.1.3 Hydrodestilation
1.3.2 Innovative Methods
1.3.2.1 Extraction With Pressurized Liquid
1.3.2.2 Supercritical Fluids
1.3.2.3 Extrusion Technology
1.3.2.4 Microwave-Assisted Extraction
1.3.2.5 Ultrasound-Assisted Extraction
1.3.2.6 Pulsed Electric Field (PEF) and High Voltage Electrical Discharge (HVED)
1.3.2.7 Deep Eutectic Solvents Hashemi
1.3.3 Recovery Bioactive Natural Products by Using Enzymatic Process
1.4 Identification Techniques of Nutraceuticals Present in Tropical Fruits By-Products
1.4.1 Phenolic Compound Quantification and Identification
1.4.2 Polysaccharides Quantification and Identification
1.4.3 Vitamins, Peptides and Fatty Acids Quantification and Identification
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
Maria Margareth Veloso Naves, Aline Medeiros Alves-Santos, Clara Sandra Araújo Sugizaki and Rafaela G. Feresin
2.1 Introduction
2.2 Prebiotic Compounds
2.2.1 Dietary Fiber
2.2.2 Phenolic Compounds
2.3 Fruit By-Products From Agro-Industry Processing
2.3.1 Production by Agro-Industry and Processing as Food Ingredient
2.3.2 Dietary Fiber and Phenolic Compounds Composition
2.4 Prebiotic Potential of Fruit By-Products
2.4.1 In Vitro and Ex Vivo Studies
2.4.2 In Vivo Studies
2.5 Gaps and Perspectives for Further Research
2.6 Conclusion
References
3. Valorization of Actinidia spp. By-Products and Wastes for Nutraceutical Applications
Ana Margarida Silva, Catarina Macedo, Piotr Latocha, Paulo Costa, Cristina Delerue-Matos and Francisca Rodrigues
3.1 Introduction
3.2 Bioactive Composition and Health Benefits of Actinidia spp. By-Products and Wastes
3.2.1 A. chinensis var. deliciosa
3.2.2 A. chinensis var. chinensis
3.2.3 Actinidia arguta
3.2.4 Actinidia kolomikta
3.2.5 Actinidia polygama
3.3 Products Available on the Market With Actinidia Fruits and By-Products—An Overview
3.3.1 Food
3.3.2 Cosmetics
3.3.3 Nutraceuticals and Pharmaceuticals
3.4 Conclusion and Future Prospects
Acknowledgments
References
4. Valorization of Grape By-Products: Toward The Circular Economy Concept
Rosa Rodriguez, Germán Mazza, María Paula Fabani, Yanina Baldán, Celia Román, Mathias Riveros-Gomez, Iside Mut and Anabel Fernandez
1.1 Introduction
4.2 Materials and Methods
4.2.1 Samples
4.2.2 Stalk Characterization
4.2.3 Thermogravimetric Analysis
4.2.3.1 Thermogravimetric Analysis of Pyrolysis
4.2.3.2 Thermogravimetric Analysis of Drying
4.2.4 Grape Marc Powder (GPP)
4.2.4.1 Elaboration of GPP
4.2.4.2 GPP Characterization
4.2.4.3 Fourier Transform Infrared Spectroscopy and Scanning Electron Microscopy Analysis
4.2.5 Muffins
4.2.5.1 Muffin Production Process
4.2.5.2 Sensory Analysis of Muffins
4.2.5.3 Physicochemical Analysis of Muffins
4.2.6 Statistical Analysis
4.3 Results and Discussions
4.3.1 Stalk Characterization
4.3.2 Thermogravimetric Analysis
4.3.2.1 Thermogravimetric Analysis of Pyrolysis
4.3.2.2 Isothermal Drying Curves
4.3.3 Grape Marc Powder
4.3.3.1 Characterization
4.3.4 Muffins
4.3.4.1 Muffin Production Process
4.3.4.2 Sensory Analysis of Muffins
4.3.4.3 Physicochemical Analysis of Muffins
4.4 Conclusion
References
5. Tomato By-Products: A Potentially Promising Bioresource for the Recovery of Bioactive Compounds and Nutraceuticals
Toufik Ouatmani, Hayate Haddadi-Guemghar, Samir Hadjal, Lila Boulekbache-Makhlouf and Khodir Madani
5.1 Introduction
5.2 Industrial Tomato and Its By-Products: A Reservoir of Bioactive Compounds
5.2.1 Carotenoids
5.2.2 Phenolic Compounds
5.2.3 Vitamin E (Tocopherols and Tocotrienols)
5.2.4 Sterols
5.2.5 Amino Acids
5.2.6 Dietary Fibers
5.3 Conclusion
References
6. Valorization and Functionalization of Cereal-Based Industry By-Products for Nutraceuticals
Akin, M., Jukic, M., Lukinac, J., Yilmaz, B., Özogul, F. and Rocha, J.M.
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
6.4.1 Cereal Grain Composition
6.4.2 Cereal Grain Processing Techniques
6.4.2.1 Milling
6.4.2.2 Pearling
6.4.2.3 Fermentation
6.4.2.4 Malting
6.4.2.5 Other Procedures
6.4.3 Cereal Grain By-Products
6.4.4 Nutraceutical Compounds of Cereal Grain By-Products
6.4.4.1 Categorization of Cereal By-Products’ Nutraceuticals
6.5 Biotechnological Processes for the Valorization and Functionalization of Cereal-Based By-Products and Wastes
6.5.1 Techniques for Recovery of the Valuable Compounds From the Biomass of Cereal By-Products
6.5.1.1 Pre-Processing
6.5.1.2 Extraction
6.5.1.3 Purification (Separation)
6.5.1.4 Product Formation
6.5.2 Recovery of Hemicellulose Compounds
6.5.3 Recovery of Phenolic Compounds
6.5.4 Recovery of Proteins
6.5.5 Cereal By-Products in Solid-State Fermentation
6.6 Market of High-Added Value Nutraceuticals From Cereal-Based By-Products and Wastes
6.6.1 Cereal Processing By-Products
6.6.2 Nutraceutical From Cereal-Based By-Products
6.7 Conclusion and Future Perspective
References
7. Mustard By-Products: A Promising Sustainable Natural Source of Bioactive Compounds
Salima Acherar, Hayate Haddadi-Guemghar, Khodir Madani and Lila Boulekbache-Makhlouf
7.1 Introduction
7.2 Mustard
7.2.1 Mustard Bioactive Compounds Composition and their Properties
7.2.2 Primary Metabolites
7.2.2.1 Proteins
7.2.2.2 Hydrocolloids
7.2.2.3 Fatty Acids
7.2.3 Secondary Metabolites
7.2.3.1 Phenolic Compounds
7.2.3.2 Glucosinolates
7.3 Bioactive Compounds Recovery from Mustard Waste Products
7.4 Emerging Methods Used for the Extraction of Biobased Elements from Mustard By-Products
7.4.1 Ultrasound-Assisted Extraction
7.4.2 Mechanical Cell Disruption Technique by High-Pressure Homogenization
7.4.3 Microwave-Assisted Extraction Technique
7.4.4 Enzyme-Assisted Extraction
7.4.5 Pulsed Electric Field-Assisted Extraction
7.5 Valorization of Mustard By-Products Properties in Various Fields
7.5.1 Edible Applications
7.5.2 Inedible Applications
7.6 Conclusion
References
8. Trends in Utilization of Whey and Buttermilk—Valuable By-Products of the Dairy Industry
Katarina Lisak Jakopović, Irena Barukčić Jurina and Rajka Božanić
8.1 Whey
8.1.1 Introduction
8.1.2 Whey Types and Composition
8.1.3 Whey Processing and Utilization for Food Applications
8.1.3.1 Condensing and Drying for Whey Powder Production
8.1.3.2 Membrane Processing
8.1.3.3 Demineralization in Whey Processing
8.1.3.4 Whey Protein Concentrates and Isolates
8.1.3.5 Lactose Recovery
8.1.3.6 Whey Beverages and Whey Cheese
8.1.4 Bioactive Compounds
8.1.4.1 Whey Proteins
8.1.4.2 Bioactive Peptides
8.1.4.3 Lactoferrin
8.2 Buttermilk
8.2.1 Introduction
8.2.2 Buttermilk Types and Composition
8.2.2.1 Sweet Buttermilk
8.2.2.2 Sour Buttermilk
8.2.2.3 Whey Buttermilk
8.2.3 Bioactive Components Isolated From Buttermilk
8.2.3.1 Milk Fat Globule Membrane (MFGM)
8.2.3.2 Phospholipids in Buttermilk
8.2.4 Buttermilk-Based Beverages
References
9. Valorization of Wastes and By-Products From the Meat Industry
Senthilkumar Rathnasamy, Vivek Rangarajan, Ramya Munisamy, Harish babu Balaraman, Subhranshu Samal, Vinoth Kannan S.R., Sampatrao Dagu Manjare and Umile Gianfranco Spizzirri
9.1 Introduction: Meat Wastes—Sources and Economic Importance
9.2 Bioconversion of Meat Wastes Into Microbial Enzymes
9.2.1 Keratinase
9.2.2 Protease
9.2.3 Other Important Enzymes
9.3 Extraction and Valorization of Meat Wastes and Its Applications
9.3.1 Proteins and Peptides
9.3.1.1 Bone and Blood Proteins
9.3.1.2 Collagen
9.3.1.3 Keratin
9.3.1.4 Peptides
9.3.2 Other Valuable Products From Meat Waste
9.3.2.1 Chitosan
9.3.2.2 Essential Fats and Nutraceuticals
9.4 Utilization of Meat By-Products and Its Wastes Into Value-Added Products
9.4.1 Animal Feed
9.4.2 Fertilizers
9.4.3 Biofuels
9.4.3.1 Biogas Production
9.4.3.2 Biodiesel Production
9.5 Conclusion
References
10. Valorization of Seafood Processing By-Products for Bioactive Compounds
Puthanveetil V. Suresh, A.R. Brundha, Tanaji G. Kudre and S.K. Sandesh
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
Alfredo Cassano, Carmela Conidi and Esperanza Maria Garcia-Castello
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
Miloudi Hlaibi and Issam Mechnou
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
12.2.1 Introduction
12.2.2 Materials and Methods
12.2.2.1 Samples and Characterizations
12.2.2.2 Gravimetric Analyzes
12.2.2.3 Preparation of OMW Solutions
12.2.2.4 Carbonization Processes
12.2.3 Speciation Results and Discussions
12.2.3.1 Chemical and Biochemical Oxygen Demand
12.2.3.2 Total Matter and Organic Carbon
12.2.3.3 Preparation of OMW Effluent Solutions for Treatment
12.2.4 Flash Pyrolysis Process (Thermal Shock) and Interpretation of Results
12.2.4.1 Pyrolysis of OMS Effluents
12.2.4.2 Transformation of Dried OMW Effluent Solutions by Flash Pyrolysis
Process
12.2.4.3 Form of Bio Coal Obtained by Flash Pyrolysis of OMW Solutions
12.2.5 Characterization of Bio Coal Obtained by Single and Double Flash Pyrolysis Processes
12.2.5.1 Characterization by FTIR Infrared Spectroscopy
12.2.6 Characterization by X-Ray Diffraction Spectroscopy
12.2.7 Conclusions
References
Index
Back to Top
Preface
1. Valorization of Industrial Coproducts From Tropical Fruit
Neith Pacheco, Daniel Castañeda-Valbuena, Iván Emanuel Herrera-Pool, Sara Herrera-Rodríguez, Tania González-Flores, Soledad Pech-Cohuo, Juan C. Cuevas-Bernardino and Teresa Ayora-Talavera
1.1 Production of Tropical Fruit and Coproducts: Common and Uncommon Raw Materials
1.2 Nutraceutical Compounds Recovery From Tropical Fruits Coproducts
1.2.1 Phenolic Compounds
1.2.2 Carotenoids
1.2.3 Polysaccharides
1.2.4 Fatty Acids
1.2.5 Proteins (Peptide Isolate, Amino Acids)
1.3 Nutraceutical Extraction Methods: Advantages and Drawbacks
1.3.1 Traditional Methods
1.3.1.1 Maceration
1.3.1.2 Extraction Soxhlet
1.3.1.3 Hydrodestilation
1.3.2 Innovative Methods
1.3.2.1 Extraction With Pressurized Liquid
1.3.2.2 Supercritical Fluids
1.3.2.3 Extrusion Technology
1.3.2.4 Microwave-Assisted Extraction
1.3.2.5 Ultrasound-Assisted Extraction
1.3.2.6 Pulsed Electric Field (PEF) and High Voltage Electrical Discharge (HVED)
1.3.2.7 Deep Eutectic Solvents Hashemi
1.3.3 Recovery Bioactive Natural Products by Using Enzymatic Process
1.4 Identification Techniques of Nutraceuticals Present in Tropical Fruits By-Products
1.4.1 Phenolic Compound Quantification and Identification
1.4.2 Polysaccharides Quantification and Identification
1.4.3 Vitamins, Peptides and Fatty Acids Quantification and Identification
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
Maria Margareth Veloso Naves, Aline Medeiros Alves-Santos, Clara Sandra Araújo Sugizaki and Rafaela G. Feresin
2.1 Introduction
2.2 Prebiotic Compounds
2.2.1 Dietary Fiber
2.2.2 Phenolic Compounds
2.3 Fruit By-Products From Agro-Industry Processing
2.3.1 Production by Agro-Industry and Processing as Food Ingredient
2.3.2 Dietary Fiber and Phenolic Compounds Composition
2.4 Prebiotic Potential of Fruit By-Products
2.4.1 In Vitro and Ex Vivo Studies
2.4.2 In Vivo Studies
2.5 Gaps and Perspectives for Further Research
2.6 Conclusion
References
3. Valorization of Actinidia spp. By-Products and Wastes for Nutraceutical Applications
Ana Margarida Silva, Catarina Macedo, Piotr Latocha, Paulo Costa, Cristina Delerue-Matos and Francisca Rodrigues
3.1 Introduction
3.2 Bioactive Composition and Health Benefits of Actinidia spp. By-Products and Wastes
3.2.1 A. chinensis var. deliciosa
3.2.2 A. chinensis var. chinensis
3.2.3 Actinidia arguta
3.2.4 Actinidia kolomikta
3.2.5 Actinidia polygama
3.3 Products Available on the Market With Actinidia Fruits and By-Products—An Overview
3.3.1 Food
3.3.2 Cosmetics
3.3.3 Nutraceuticals and Pharmaceuticals
3.4 Conclusion and Future Prospects
Acknowledgments
References
4. Valorization of Grape By-Products: Toward The Circular Economy Concept
Rosa Rodriguez, Germán Mazza, María Paula Fabani, Yanina Baldán, Celia Román, Mathias Riveros-Gomez, Iside Mut and Anabel Fernandez
1.1 Introduction
4.2 Materials and Methods
4.2.1 Samples
4.2.2 Stalk Characterization
4.2.3 Thermogravimetric Analysis
4.2.3.1 Thermogravimetric Analysis of Pyrolysis
4.2.3.2 Thermogravimetric Analysis of Drying
4.2.4 Grape Marc Powder (GPP)
4.2.4.1 Elaboration of GPP
4.2.4.2 GPP Characterization
4.2.4.3 Fourier Transform Infrared Spectroscopy and Scanning Electron Microscopy Analysis
4.2.5 Muffins
4.2.5.1 Muffin Production Process
4.2.5.2 Sensory Analysis of Muffins
4.2.5.3 Physicochemical Analysis of Muffins
4.2.6 Statistical Analysis
4.3 Results and Discussions
4.3.1 Stalk Characterization
4.3.2 Thermogravimetric Analysis
4.3.2.1 Thermogravimetric Analysis of Pyrolysis
4.3.2.2 Isothermal Drying Curves
4.3.3 Grape Marc Powder
4.3.3.1 Characterization
4.3.4 Muffins
4.3.4.1 Muffin Production Process
4.3.4.2 Sensory Analysis of Muffins
4.3.4.3 Physicochemical Analysis of Muffins
4.4 Conclusion
References
5. Tomato By-Products: A Potentially Promising Bioresource for the Recovery of Bioactive Compounds and Nutraceuticals
Toufik Ouatmani, Hayate Haddadi-Guemghar, Samir Hadjal, Lila Boulekbache-Makhlouf and Khodir Madani
5.1 Introduction
5.2 Industrial Tomato and Its By-Products: A Reservoir of Bioactive Compounds
5.2.1 Carotenoids
5.2.2 Phenolic Compounds
5.2.3 Vitamin E (Tocopherols and Tocotrienols)
5.2.4 Sterols
5.2.5 Amino Acids
5.2.6 Dietary Fibers
5.3 Conclusion
References
6. Valorization and Functionalization of Cereal-Based Industry By-Products for Nutraceuticals
Akin, M., Jukic, M., Lukinac, J., Yilmaz, B., Özogul, F. and Rocha, J.M.
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
6.4.1 Cereal Grain Composition
6.4.2 Cereal Grain Processing Techniques
6.4.2.1 Milling
6.4.2.2 Pearling
6.4.2.3 Fermentation
6.4.2.4 Malting
6.4.2.5 Other Procedures
6.4.3 Cereal Grain By-Products
6.4.4 Nutraceutical Compounds of Cereal Grain By-Products
6.4.4.1 Categorization of Cereal By-Products’ Nutraceuticals
6.5 Biotechnological Processes for the Valorization and Functionalization of Cereal-Based By-Products and Wastes
6.5.1 Techniques for Recovery of the Valuable Compounds From the Biomass of Cereal By-Products
6.5.1.1 Pre-Processing
6.5.1.2 Extraction
6.5.1.3 Purification (Separation)
6.5.1.4 Product Formation
6.5.2 Recovery of Hemicellulose Compounds
6.5.3 Recovery of Phenolic Compounds
6.5.4 Recovery of Proteins
6.5.5 Cereal By-Products in Solid-State Fermentation
6.6 Market of High-Added Value Nutraceuticals From Cereal-Based By-Products and Wastes
6.6.1 Cereal Processing By-Products
6.6.2 Nutraceutical From Cereal-Based By-Products
6.7 Conclusion and Future Perspective
References
7. Mustard By-Products: A Promising Sustainable Natural Source of Bioactive Compounds
Salima Acherar, Hayate Haddadi-Guemghar, Khodir Madani and Lila Boulekbache-Makhlouf
7.1 Introduction
7.2 Mustard
7.2.1 Mustard Bioactive Compounds Composition and their Properties
7.2.2 Primary Metabolites
7.2.2.1 Proteins
7.2.2.2 Hydrocolloids
7.2.2.3 Fatty Acids
7.2.3 Secondary Metabolites
7.2.3.1 Phenolic Compounds
7.2.3.2 Glucosinolates
7.3 Bioactive Compounds Recovery from Mustard Waste Products
7.4 Emerging Methods Used for the Extraction of Biobased Elements from Mustard By-Products
7.4.1 Ultrasound-Assisted Extraction
7.4.2 Mechanical Cell Disruption Technique by High-Pressure Homogenization
7.4.3 Microwave-Assisted Extraction Technique
7.4.4 Enzyme-Assisted Extraction
7.4.5 Pulsed Electric Field-Assisted Extraction
7.5 Valorization of Mustard By-Products Properties in Various Fields
7.5.1 Edible Applications
7.5.2 Inedible Applications
7.6 Conclusion
References
8. Trends in Utilization of Whey and Buttermilk—Valuable By-Products of the Dairy Industry
Katarina Lisak Jakopović, Irena Barukčić Jurina and Rajka Božanić
8.1 Whey
8.1.1 Introduction
8.1.2 Whey Types and Composition
8.1.3 Whey Processing and Utilization for Food Applications
8.1.3.1 Condensing and Drying for Whey Powder Production
8.1.3.2 Membrane Processing
8.1.3.3 Demineralization in Whey Processing
8.1.3.4 Whey Protein Concentrates and Isolates
8.1.3.5 Lactose Recovery
8.1.3.6 Whey Beverages and Whey Cheese
8.1.4 Bioactive Compounds
8.1.4.1 Whey Proteins
8.1.4.2 Bioactive Peptides
8.1.4.3 Lactoferrin
8.2 Buttermilk
8.2.1 Introduction
8.2.2 Buttermilk Types and Composition
8.2.2.1 Sweet Buttermilk
8.2.2.2 Sour Buttermilk
8.2.2.3 Whey Buttermilk
8.2.3 Bioactive Components Isolated From Buttermilk
8.2.3.1 Milk Fat Globule Membrane (MFGM)
8.2.3.2 Phospholipids in Buttermilk
8.2.4 Buttermilk-Based Beverages
References
9. Valorization of Wastes and By-Products From the Meat Industry
Senthilkumar Rathnasamy, Vivek Rangarajan, Ramya Munisamy, Harish babu Balaraman, Subhranshu Samal, Vinoth Kannan S.R., Sampatrao Dagu Manjare and Umile Gianfranco Spizzirri
9.1 Introduction: Meat Wastes—Sources and Economic Importance
9.2 Bioconversion of Meat Wastes Into Microbial Enzymes
9.2.1 Keratinase
9.2.2 Protease
9.2.3 Other Important Enzymes
9.3 Extraction and Valorization of Meat Wastes and Its Applications
9.3.1 Proteins and Peptides
9.3.1.1 Bone and Blood Proteins
9.3.1.2 Collagen
9.3.1.3 Keratin
9.3.1.4 Peptides
9.3.2 Other Valuable Products From Meat Waste
9.3.2.1 Chitosan
9.3.2.2 Essential Fats and Nutraceuticals
9.4 Utilization of Meat By-Products and Its Wastes Into Value-Added Products
9.4.1 Animal Feed
9.4.2 Fertilizers
9.4.3 Biofuels
9.4.3.1 Biogas Production
9.4.3.2 Biodiesel Production
9.5 Conclusion
References
10. Valorization of Seafood Processing By-Products for Bioactive Compounds
Puthanveetil V. Suresh, A.R. Brundha, Tanaji G. Kudre and S.K. Sandesh
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
Alfredo Cassano, Carmela Conidi and Esperanza Maria Garcia-Castello
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
Miloudi Hlaibi and Issam Mechnou
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
12.2.1 Introduction
12.2.2 Materials and Methods
12.2.2.1 Samples and Characterizations
12.2.2.2 Gravimetric Analyzes
12.2.2.3 Preparation of OMW Solutions
12.2.2.4 Carbonization Processes
12.2.3 Speciation Results and Discussions
12.2.3.1 Chemical and Biochemical Oxygen Demand
12.2.3.2 Total Matter and Organic Carbon
12.2.3.3 Preparation of OMW Effluent Solutions for Treatment
12.2.4 Flash Pyrolysis Process (Thermal Shock) and Interpretation of Results
12.2.4.1 Pyrolysis of OMS Effluents
12.2.4.2 Transformation of Dried OMW Effluent Solutions by Flash Pyrolysis
Process
12.2.4.3 Form of Bio Coal Obtained by Flash Pyrolysis of OMW Solutions
12.2.5 Characterization of Bio Coal Obtained by Single and Double Flash Pyrolysis Processes
12.2.5.1 Characterization by FTIR Infrared Spectroscopy
12.2.6 Characterization by X-Ray Diffraction Spectroscopy
12.2.7 Conclusions
References
Index
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