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Submit a ProposalNutraceuticals from Fruit and Vegetable Waste
 | Edited by Vidisha Tomer, Navnidhi Chhikara, Ashwani Kumar, and Anil Panghal Series: Bioprocessing in Food Science Copyright: 2024 | Status: Published ISBN: 9781119803508 | Hardcover | 531 pages Price: $225 USD  |
One Line Description
Nutraceuticals from Fruit and Vegetable Waste, the latest volume in the series, “Bioprocessing in Food Science,” is an essential reference on the valorization of fruit and vegetable waste and the state of the art for fruit and vegetable processing.
Audience
Process and chemical engineers, chemists, engineers in other disciplines, managers, researchers, scientists, students, and teachers working in the field of food engineering and processing
Process and chemical engineers, chemists, engineers in other disciplines, managers, researchers, scientists, students, and teachers working in the field of food engineering and processing
Description
“Bioprocessing in Food Science” is a series of volumes covering the entirety of unit operations in food processing. This latest volume disseminates the recent advances, breakthroughs, and challenges of the valorization of fruit and vegetable industry waste.
Numerous researchers have studied fruit and vegetable processing and waste valorization in general, but there is little work available to scientists and engineers regarding real-world solutions to practical everyday problems in this industry. The knowledge has to be made available in book format to facilitate academia, researchers, and the food manufacturing industry to utilize waste for extraction of valuable polysaccharides, additives, and nutraceuticals.
This groundbreaking new volume is a comprehensive compilation of all the research that has been carried out so far, their practical applications, and the future scope of research. An earnest effort to capture every possible detail and present an up-to-date compilation of scientific literature, including their own research work, for the benefit of the science has been carried out by the editors and experts in their respective fields who contributed. Students, researchers, product developers, and industry professionals will find the book an invaluable resource and a one-of-a-kind tool.
Back to Top
“Bioprocessing in Food Science” is a series of volumes covering the entirety of unit operations in food processing. This latest volume disseminates the recent advances, breakthroughs, and challenges of the valorization of fruit and vegetable industry waste.
Numerous researchers have studied fruit and vegetable processing and waste valorization in general, but there is little work available to scientists and engineers regarding real-world solutions to practical everyday problems in this industry. The knowledge has to be made available in book format to facilitate academia, researchers, and the food manufacturing industry to utilize waste for extraction of valuable polysaccharides, additives, and nutraceuticals.
This groundbreaking new volume is a comprehensive compilation of all the research that has been carried out so far, their practical applications, and the future scope of research. An earnest effort to capture every possible detail and present an up-to-date compilation of scientific literature, including their own research work, for the benefit of the science has been carried out by the editors and experts in their respective fields who contributed. Students, researchers, product developers, and industry professionals will find the book an invaluable resource and a one-of-a-kind tool.
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Author / Editor Details
Vidisha Tomer, PhD, is an assistant professor in the Department of Food Science and Technology, Lovely Professional University, Phagwara, India and has over 4 years of teaching and research experience. She completed her PhD in Food and Nutrition (2014) from Punjab Agricultural University (PAU), Ludhiana. She has authored 20 publications and four book chapters and is also an active reviewer of reputed journals.
Vidisha Tomer, PhD, is an assistant professor in the Department of Food Science and Technology, Lovely Professional University, Phagwara, India and has over 4 years of teaching and research experience. She completed her PhD in Food and Nutrition (2014) from Punjab Agricultural University (PAU), Ludhiana. She has authored 20 publications and four book chapters and is also an active reviewer of reputed journals.
Navnidhi Chhikara, PhD, is an assistant professor in the Department of Food Technology at Guru Jambheshwar University of Science and Technology, Hisar, India. She has eleven years of teaching and research experience and has taught various subjects, including health foods and food safety at the graduate and postgraduate levels. She has published more than sixty research papers in scientific and technical journals, is an editor and editorial board member of multiple international journals, and has received numerous awards for her scholarship.
Ashwani Kumar, PhD is an assistant professor in the Department of Food Science and Technology, Lovely Professional University, Phagwara, India. He earned his PhD in food technology from Punjab Agricultural University, Ludhiana. He has 31 papers and six book chapters in indexed journals and books. He has applied for one national patent and is also a reviewer of several esteemed journals.
Anil Panghal, PhD, is an assistant scientist in the Department of Processing and Food Engineering at CCS Haryana Agricultural University. Previously, he worked with Nestle as a production manager for nine years. His areas of expertise include bioprocessing, manufacturing, food chemistry, food science, and technology, FSMS, and nutrition. He obtained his PhD in food technology, focusing on the molecular and physicochemical quality aspects of commercial wheat varieties. He has published various research papers in reputed journals and chapters for international publishers.
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Table of Contents
Preface
1. Valorisation of Fruit and Vegetable Waste
Vidisha Tomer, Ashwani Kumar, Navnidhi Chhikara and Anil Panghal
1.1 Introduction
1.2 Valorisation of By-Products from Fruit and Vegetable Processing Industry
1.2.1 Oil
1.2.2 Essential Oils
1.2.3 Pectin
1.2.4 Pigments
1.2.5 Biofuels
1.2.6 Organic Acids
1.2.7 Enzymes
1.2.8 Bioactive Compounds
1.2.9 Others
1.3 Conclusion
References
2. Nutraceuticals from Guava Waste
Shobhit, Alka Sharma and Aastha Dewan
Abbrevations
2.1 Introduction
2.2 Guava Waste Types and Composition
2.2.1 Guava Leaves
2.2.2 Guava Seeds
2.2.3 Guava Pulp
2.2.4 Guava Pomace
2.2.5 Other Waste
2.3 Bioactive Potential of Guava Waste
2.3.1 Antioxidant Activity
2.3.2 Anti-Inflammatory Activity
2.3.3 Antidiabetic Activity
2.3.4 Antidiarrheal Activity
2.3.5 Antimicrobial Activity
2.3.6 Anticancer Activity
2.3.7 Acne Lesions
2.3.8 Antitussive Effects
2.3.9 Hepatoprotective Effects
2.3.10 Antigenotoxic and Antimutagenic Effects
2.3.11 Anti-Allergic Effects
2.3.12 Antinociceptive Effects
2.3.13 Wound Healing
2.4 Application of Guava Waste
2.4.1 Health and Cosmetics
2.4.2 Food Industry
2.4.3 Bio-Remediation
2.4.4 Biotechnological Aspects
2.4.5 Animal Feed
2.4.6 Fermentation
2.4.7 Water Treatment Agent
2.4.8 Production of Enzymes
2.4.9 Functional Ingredient in Developing Various Food Products
2.4.10 Other Applications
2.5 Conclusion
References
3. Nutraceuticals from Emblica officinalis Waste
Priyanka Prasad
3.1 Introduction
3.2 Composition of Amla Waste
3.2.1 Pomace
3.2.1.1 Nutritional Composition
3.2.1.2 Phytochemical Composition
3.2.1.3 Utilization
3.2.2 Amla Seed and Seed Coat
3.2.2.1 Nutritional Composition
3.2.2.2 Phytochemical Composition
3.3 Utilization of Amla Waste
3.4 Pharmaceutical Potential of Amla Waste
3.5 Other Amla Waste
3.6 Conclusion
References
4. Nutraceuticals from Apple Waste
Swati Tiwari, Nisha Kumari Jha and Kalaivany
4.1 Introduction
4.2 Nutritional Profile and Physicochemical Composition
4.2.1 Moisture
4.2.2 Carbohydrates
4.2.3 Polyphenols
4.2.4 Lipids
4.2.5 Proteins
4.2.6 Vitamins
4.2.7 Minerals
4.2.8 Enzymes
4.2.9 Others
4.3 Bio-Actives and Functional Ingredients from Apple Pomace
4.3.1 Dietary Fibres
4.3.2 Pectin
4.3.3 Xyloglucan
4.3.4 Microcrystalline Cellulose
4.3.5 Polyphenols
4.3.6 Triterpenoids
4.3.7 Organic Acids
4.3.8 Minerals
4.3.9 Vitamins
4.3.10 Natural Pigments
4.4 Extraction of Bioactives from Apple Pomace
4.4.1 Maceration
4.4.2 Microwave-Assisted Extraction (MAE)
4.4.3 Ultrasound-Assisted Extraction (UAE)
4.4.4 Supercritical Fluid Extraction (SFE)
4.5 Use of Apple Pomace for Various Applications
4.5.1 Valuable Ingredient for Food Products
4.5.1.1 Bakery Products
4.5.1.2 Noodles
4.5.1.3 Fat and Sugar Replacements
4.5.2 Bioplastic Films
4.5.3 Production of Acids
4.5.4 Natural Colours
4.6 Future Prospects and Conclusion
References
5. Avocado
Bibha Mishra. A and Vidisha Tomer
5.1 Introduction
5.2 Nutritional Composition of Fruit Waste
5.2.1 Fruit
5.2.2 Peel
5.2.3 Seed
5.2.4 Pulp
5.3 Phytochemical Composition of Avocado Waste
5.3.1 Peel
5.3.2 Seed
5.3.3 Pulp
5.4 Pharmaceutical Potential of Fruit Waste
5.4.1 Peel
5.4.1.1 Anti-Oxidant Activity
5.4.1.2 Anti-Inflammatory Activity
5.4.1.3 Antimicrobial Activity
5.4.1.4 Anticancer Activity
5.4.1.5 Effect on Colonic Homeostasis
5.4.1.6 Radioprotective Effect
5.4.1.7 Antidiabetic Activity
5.4.1.8 Wound-Healing Activity
5.4.1.9 Anti-Aging Activity
5.4.1.10 Hypolipidemic Activity
5.4.1.11 Neuroprotective Activity
5.4.2 Seed
5.4.2.1 Antimicrobial Activity
5.4.2.2 Cytotoxic Activity
5.4.2.3 Hypo-Cholesterolemic Activity
5.4.2.4 Antidiabetic Activity
5.4.2.5 Antidiarrhoeal Activity
5.4.2.6 Anti-Inflammatory Activity
5.4.2.7 Antifungal Activity
5.4.2.8 Anti-Oxidant Activity
5.4.2.9 Anti-Ototoxicity Activity
5.4.2.10 Neuroprotective Activity
5.4.2.11 Anti-Proliferative Activity
5.4.2.12 Wound-Healing Activity
5.4.3 Pulp
5.4.3.1 Antimicrobial Activity
5.4.3.2 Anticancer Activity
5.4.3.3 Antidiabetic and Hepatoprotective Activity
5.4.3.4 Hypo-Cholesterolemic Activity
5.4.3.5 Anti-Thrombotic Activity
5.5 Other Methods of Utilization
5.5.1 Peel
5.5.2 Seed
5.5.3 Pulp
5.6 Conclusion
References
Websites
6. Banana Waste as a Nutraceuticals Product
Shiva Sai Prasad and Utpal Das
6.1 Introduction
6.2 Chemical Composition
6.3 Medicinal Properties
6.3.1 Antioxidant Activity
6.3.2 Antimicrobial Activity
6.4 Utilization of Banana Waste
6.5 Development of By-Products from Banana Waste
6.5.1 Banana Pseudostem Flour (BPF)
6.5.2 Banana Peel Powder (BPP)
6.5.3 Banana Peel Extract
6.5.4 Whole Green Banana Flour (WGBF)
6.5.5 Green Banana Pseudostem Flour (GBPF)
6.5.6 Banana Leaf Extract
6.5.7 Banana Flower
6.6 Summary
Abbreviations
References
7. Burmese Grape
Md. Forshed Dewan and M. Amdadul Haque
7.1 Introduction
7.2 Burmese Grape Fruit and Fruit Waste
7.3 Nutraceuticals and Functional Activities of Burmese Grape Waste
7.3.1 Seed
7.3.1.1 Source of Fatty Acids
7.3.1.2 Source of Polysaccharides
7.3.1.3 Phytochemicals and Functional Properties
7.3.2 Peel
7.3.2.1 Nutrients in Burmese Grape Peel
7.3.2.2 Source of Polysaccharides
7.3.2.3 Phytochemicals and Functional Properties
7.4 Burmese Grape Tree Parts
7.4.1 Leaves
7.4.1.1 Phytochemicals and Functional Properties
7.4.2 Stem Bark
7.5 Conclusion
List of Abbreviations
References
8. Citrus
Nilakshi Chauhan, Diksha Sharma, Kavita Rana, Neelam, Abhishek Thakur, Ranjana Verma, Farhan M Bhat and Sushant Bhardwaj
8.1 Introduction
8.2 Phytochemicals in Citrus Waste
8.3 Principal Non-Conventional Technologies to Extract High Biological Value Compounds from Citrus Waste
8.3.1 Ultrasound-Assisted Extraction (UAE)
8.3.2 Microwave-Assisted Extraction (MAE)
8.3.3 Supercritical Fluid Extraction
8.3.4 Pressurized Water Extraction (PWE)
8.3.5 Pulsed Electric Field
8.3.6 High Hydrostatic Pressures
8.3.7 Enzyme-Assisted Extraction (EAE)
8.4 Citrus Waste and Its Utilization
8.4.1 Citrus Waste and Biofuel Production
8.4.2 Citrus Waste and Food Preservation Against Spoilage Microbes
8.4.3 Citrus Waste and Bioactive Compounds
8.4.4 Citrus Waste and Food, Pharma, and Other Applications
8.5 Conclusion
References
9. Dates
Ritu Pradhan and Somya Gupta
9.1 Introduction
9.1.1 Dates and Their Origin
9.1.2 Stages of Growth of Dates
9.1.3 Structure of Dates
9.2 Date Seeds
9.2.1 Sensory Properties of Date Seeds
9.3 Integrating Dates with Food for Developing Value-Added Recipes
9.4 Nutritional Benefits
9.4.1 Carbohydrates
9.4.2 Protein
9.4.3 Fat
9.4.4 Fiber
9.4.5 Vitamins
9.4.6 Minerals
9.5 Antioxidants and Phytochemicals in Dates
9.5.1 Phenols
9.5.2 Tocopherols and Tocotrienols
9.5.3 Flavonoids
9.5.4 Carotenoids
9.6 Health Benefits
9.7 Conclusion
References
10. Ginger (Zingiber officinale)
Dashrath Bhati, Shweta Joshi and Soni Tilara
10.1 Introduction
10.2 Ginger Varieties and Its Features
10.3 Nutritional and Phytochemical Components of Ginger
10.4 Processing of Ginger
10.4.1 Effect of Various Processing on the Functional Properties of Ginger
10.5 By-Products Generated from Ginger Processing
10.6 Nutraceutical Potential and Utilization of Ginger By-Products
10.6.1 Ginger Leaves
10.6.2 Ginger Stalk/Stem
10.6.3 Ginger Peel
10.6.4 Ginger Pomace and Precipitate
10.7 Future Prospects
References
11. Jackfruit
M. Amdadul Haque, Md. Forshed Dewan and Md. Manjurul Haque
11.1 Introduction
11.2 Types of Jackfruit Waste and By-Products
11.3 Nutraceuticals and Functional Activities of Jackfruit Waste and By-Products
11.3.1 Jackfruit Seed
11.3.1.1 Nutrients
11.3.1.2 Phytochemicals and Functional Activities
11.3.1.3 Organic Acids
11.3.2 Jackfruit Flake
11.3.2.1 Nutrients
11.3.2.2 Phytochemicals and Functional Properties
11.3.2.3 Pectin
11.3.2.4 Organic Acids
11.3.3 Axis of Jackfruit
11.3.3.1 Fatty Acids
11.3.3.2 Phytochemicals and Functions
11.3.3.3 Pectin
11.3.4 Jackfruit Peel
11.3.4.1 Proximate Compounds
11.3.4.2 Phytochemicals and Their Functional Activities
11.3.4.3 Pectin
11.4 Parts of Jackfruit Tree
11.4.1 Phytochemicals and Functional Properties
11.5 Conclusion
List of Abbreviations
References
12. Development of Nutraceuticals from the Waste of Loquat
Megha Gupta, Vasudha Bansal and Uttara Singh
12.1 Introduction
12.2 Importance of Waste Material of Fruits
12.3 The Worldwide Growth Pattern of Loquat
12.4 Physiology and Biochemistry of Loquat
12.5 Use of Loquat Tree and Its Parts
12.6 Nutraceutical Properties
Conclusion
References
13. Mango
Nisha Singhania and Sunil Bishnoi
13.1 Introduction
13.2 Mango Peel
13.3 Nutritional Composition
13.4 Phytochemical Composition
13.5 Utilization of Mango Peel
13.6 Mango Kernel
13.7 Nutritional Composition of Mango Kernel
13.8 Phytochemical Composition of Mango Kernel
13.9 Utilization of Mango Kernel
13.10 Other By-Products of Mango Waste
References
14. Melon
Madhusmita Dishri and Nisha Thakur
14.1 Introduction
14.2 History, Origin and Domestication
14.3 Diversity and Botanical Groups of Melon
14.4 Consumer Preference for Melon
14.5 Nutritional Importance, Health Benefits and Culinary Uses of Melon
14.6 Fruits and Vegetables Wastage
14.7 Melon Waste: Seed and Peel
14.8 Melon Seed
14.8.1 Nutritional Compositions of Melon Seed
14.8.1.1 Essential Oil
14.8.1.2 Fatty Acids
14.8.1.3 Triaclglycerol Composition
14.8.2 Bioactive Compounds in Melon Seed
14.8.2.1 Total Phenolics and Total Flavonoids
14.8.2.2 Carotenoids
14.8.2.3 Sterols
14.8.2.4 Tocopherols and Tocotrienols (Tocochromanols)
14.9 Melon Rind/Peel
14.9.1 Nutritional Compositions in Melon Peel
14.9.2 Bioactive Compounds in Melon Peel
14.9.2.1 Total Phenols and Flavonoids Content
14.10 Nutraceutical Potential and Health Benefits from Melon Waste
14.10.1 Free Radical Scavenging and Antioxidant Activities
14.10.2 Provitamin A Activities
14.10.3 Anticancer Activities
14.10.4 Antimicrobial Activity
14.11 Applications of Melon Waste
14.11.1 Biofuel Production
14.11.2 Enzyme Production
14.11.3 Food Production
14.12 Conclusion
References
15. Okra (Abelmoschus esculentus)
Adhithyan T. Pillai, Narinder Kaur and Sonia Morya
15.1 Introduction
15.2 Bioactive Constituents
15.3 Nutritional Constituents
15.4 Nutraceutical Applications
15.5 Pharmacological Potential Applications
15.5.1 Antidiabetic Efficacy
15.5.2 Antioxidant Efficacy
15.5.3 Anticancer Effect
15.5.4 Immunomodulatory Potential
15.5.5 Microbicidal Action
15.6 Mechanisms of Action of Bioactive Components
15.7 Abelmoschus Esculentus in Waste Treatment
15.7.1 Water Treatment
15.7.2 Okra Polysaccharides
15.8 Conclusion
Abbreviations
Conflict of interest
Acknowledgement
References
16. Papaya Waste as a Nutraceuticals Product
Utpal Das and Shiva Sai Prasad
16.1 Introduction
16.2 Nutritional Composition
16.3 Nutraceutical Application
16.3.1 Papaya Seeds
16.3.2 Papaya Peel
16.3.3 Papaya Leaves
16.3.4 Papaya Latex
16.3.5 Papaya Bark
16.3.6 Papaya Root
16.3.7 Papaya Bast Fibre
16.4 Conclusion
Abbreviations
References
17. Peach (Prunus persica (L.) Batsch)
Sujetha R. and Vidisha Tomer
17.1 Introduction
17.2 Nutritional Composition of Peach Wastes
17.2.1 Peach Pulp
17.2.2 Peach Peel
17.2.3 Peach Seed (Whole) and Kernel
17.2.4 Peach Pomace
17.3 Phytochemical Composition of Peach Wastes
17.3.1 Bioactive Compounds in Peach Pulp
17.3.2 Bioactive Compounds in Peach Peel
17.3.3 Bioactives Present in Peach Seed (Kernel)
17.4 Pharmaceutical Potential of Peach Wastes
17.4.1 Antioxidant Activity
17.4.2 Anti-inflammatory Activity
17.4.3 Antiproliferative Activity
17.4.4 Antimicrobial Activity
17.4.5 Antinociceptive, Analgesic and Antipyretic Activity
17.4.6 Enzyme Inhibition Activity
17.5 Industrial Utilization of Peach Wastes
17.5.1 Food Industry
17.5.2 Chemical Industry
17.5.3 Cosmetic Industry
17.5.4 Packaging Industry
17.6 Conclusion
References
18. Pumpkin (Cucurbita)
Manpreet Kaur, Sonika Sharma and Ajmer Singh Dhatt
18.1 Introduction
18.2 World Production Scenario of Pumpkin
18.3 Pumpkin Seed
18.3.1 Pumpkin Seed Oil
18.3.2 Pharmacological Effects of Pumpkin Seeds/Oil
18.3.3 Proximate and Mineral Composition of Pumpkin Seeds
18.3.4 Bioactive Composition and Antioxidant Activity of Pumpkin Seeds
18.3.5 Fatty Acid Content (Pumpkin Seed/Seed Oil)
18.3.6 Functional Food Developments Using Pumpkin Seeds
18.4 Pumpkin Peel
18.4.1 Pharmacological Properties of Pumpkin Peel
18.4.2 Proximate and Mineral Composition of Pumpkin Peel
18.4.3 Bioactive Composition and Antioxidant Activity of Pumpkin Peel
18.4.4 Pectin in Pumpkin Peel
18.5 Conclusion
Conflict of Interest
References
Index
Back to Top
Preface
1. Valorisation of Fruit and Vegetable Waste
Vidisha Tomer, Ashwani Kumar, Navnidhi Chhikara and Anil Panghal
1.1 Introduction
1.2 Valorisation of By-Products from Fruit and Vegetable Processing Industry
1.2.1 Oil
1.2.2 Essential Oils
1.2.3 Pectin
1.2.4 Pigments
1.2.5 Biofuels
1.2.6 Organic Acids
1.2.7 Enzymes
1.2.8 Bioactive Compounds
1.2.9 Others
1.3 Conclusion
References
2. Nutraceuticals from Guava Waste
Shobhit, Alka Sharma and Aastha Dewan
Abbrevations
2.1 Introduction
2.2 Guava Waste Types and Composition
2.2.1 Guava Leaves
2.2.2 Guava Seeds
2.2.3 Guava Pulp
2.2.4 Guava Pomace
2.2.5 Other Waste
2.3 Bioactive Potential of Guava Waste
2.3.1 Antioxidant Activity
2.3.2 Anti-Inflammatory Activity
2.3.3 Antidiabetic Activity
2.3.4 Antidiarrheal Activity
2.3.5 Antimicrobial Activity
2.3.6 Anticancer Activity
2.3.7 Acne Lesions
2.3.8 Antitussive Effects
2.3.9 Hepatoprotective Effects
2.3.10 Antigenotoxic and Antimutagenic Effects
2.3.11 Anti-Allergic Effects
2.3.12 Antinociceptive Effects
2.3.13 Wound Healing
2.4 Application of Guava Waste
2.4.1 Health and Cosmetics
2.4.2 Food Industry
2.4.3 Bio-Remediation
2.4.4 Biotechnological Aspects
2.4.5 Animal Feed
2.4.6 Fermentation
2.4.7 Water Treatment Agent
2.4.8 Production of Enzymes
2.4.9 Functional Ingredient in Developing Various Food Products
2.4.10 Other Applications
2.5 Conclusion
References
3. Nutraceuticals from Emblica officinalis Waste
Priyanka Prasad
3.1 Introduction
3.2 Composition of Amla Waste
3.2.1 Pomace
3.2.1.1 Nutritional Composition
3.2.1.2 Phytochemical Composition
3.2.1.3 Utilization
3.2.2 Amla Seed and Seed Coat
3.2.2.1 Nutritional Composition
3.2.2.2 Phytochemical Composition
3.3 Utilization of Amla Waste
3.4 Pharmaceutical Potential of Amla Waste
3.5 Other Amla Waste
3.6 Conclusion
References
4. Nutraceuticals from Apple Waste
Swati Tiwari, Nisha Kumari Jha and Kalaivany
4.1 Introduction
4.2 Nutritional Profile and Physicochemical Composition
4.2.1 Moisture
4.2.2 Carbohydrates
4.2.3 Polyphenols
4.2.4 Lipids
4.2.5 Proteins
4.2.6 Vitamins
4.2.7 Minerals
4.2.8 Enzymes
4.2.9 Others
4.3 Bio-Actives and Functional Ingredients from Apple Pomace
4.3.1 Dietary Fibres
4.3.2 Pectin
4.3.3 Xyloglucan
4.3.4 Microcrystalline Cellulose
4.3.5 Polyphenols
4.3.6 Triterpenoids
4.3.7 Organic Acids
4.3.8 Minerals
4.3.9 Vitamins
4.3.10 Natural Pigments
4.4 Extraction of Bioactives from Apple Pomace
4.4.1 Maceration
4.4.2 Microwave-Assisted Extraction (MAE)
4.4.3 Ultrasound-Assisted Extraction (UAE)
4.4.4 Supercritical Fluid Extraction (SFE)
4.5 Use of Apple Pomace for Various Applications
4.5.1 Valuable Ingredient for Food Products
4.5.1.1 Bakery Products
4.5.1.2 Noodles
4.5.1.3 Fat and Sugar Replacements
4.5.2 Bioplastic Films
4.5.3 Production of Acids
4.5.4 Natural Colours
4.6 Future Prospects and Conclusion
References
5. Avocado
Bibha Mishra. A and Vidisha Tomer
5.1 Introduction
5.2 Nutritional Composition of Fruit Waste
5.2.1 Fruit
5.2.2 Peel
5.2.3 Seed
5.2.4 Pulp
5.3 Phytochemical Composition of Avocado Waste
5.3.1 Peel
5.3.2 Seed
5.3.3 Pulp
5.4 Pharmaceutical Potential of Fruit Waste
5.4.1 Peel
5.4.1.1 Anti-Oxidant Activity
5.4.1.2 Anti-Inflammatory Activity
5.4.1.3 Antimicrobial Activity
5.4.1.4 Anticancer Activity
5.4.1.5 Effect on Colonic Homeostasis
5.4.1.6 Radioprotective Effect
5.4.1.7 Antidiabetic Activity
5.4.1.8 Wound-Healing Activity
5.4.1.9 Anti-Aging Activity
5.4.1.10 Hypolipidemic Activity
5.4.1.11 Neuroprotective Activity
5.4.2 Seed
5.4.2.1 Antimicrobial Activity
5.4.2.2 Cytotoxic Activity
5.4.2.3 Hypo-Cholesterolemic Activity
5.4.2.4 Antidiabetic Activity
5.4.2.5 Antidiarrhoeal Activity
5.4.2.6 Anti-Inflammatory Activity
5.4.2.7 Antifungal Activity
5.4.2.8 Anti-Oxidant Activity
5.4.2.9 Anti-Ototoxicity Activity
5.4.2.10 Neuroprotective Activity
5.4.2.11 Anti-Proliferative Activity
5.4.2.12 Wound-Healing Activity
5.4.3 Pulp
5.4.3.1 Antimicrobial Activity
5.4.3.2 Anticancer Activity
5.4.3.3 Antidiabetic and Hepatoprotective Activity
5.4.3.4 Hypo-Cholesterolemic Activity
5.4.3.5 Anti-Thrombotic Activity
5.5 Other Methods of Utilization
5.5.1 Peel
5.5.2 Seed
5.5.3 Pulp
5.6 Conclusion
References
Websites
6. Banana Waste as a Nutraceuticals Product
Shiva Sai Prasad and Utpal Das
6.1 Introduction
6.2 Chemical Composition
6.3 Medicinal Properties
6.3.1 Antioxidant Activity
6.3.2 Antimicrobial Activity
6.4 Utilization of Banana Waste
6.5 Development of By-Products from Banana Waste
6.5.1 Banana Pseudostem Flour (BPF)
6.5.2 Banana Peel Powder (BPP)
6.5.3 Banana Peel Extract
6.5.4 Whole Green Banana Flour (WGBF)
6.5.5 Green Banana Pseudostem Flour (GBPF)
6.5.6 Banana Leaf Extract
6.5.7 Banana Flower
6.6 Summary
Abbreviations
References
7. Burmese Grape
Md. Forshed Dewan and M. Amdadul Haque
7.1 Introduction
7.2 Burmese Grape Fruit and Fruit Waste
7.3 Nutraceuticals and Functional Activities of Burmese Grape Waste
7.3.1 Seed
7.3.1.1 Source of Fatty Acids
7.3.1.2 Source of Polysaccharides
7.3.1.3 Phytochemicals and Functional Properties
7.3.2 Peel
7.3.2.1 Nutrients in Burmese Grape Peel
7.3.2.2 Source of Polysaccharides
7.3.2.3 Phytochemicals and Functional Properties
7.4 Burmese Grape Tree Parts
7.4.1 Leaves
7.4.1.1 Phytochemicals and Functional Properties
7.4.2 Stem Bark
7.5 Conclusion
List of Abbreviations
References
8. Citrus
Nilakshi Chauhan, Diksha Sharma, Kavita Rana, Neelam, Abhishek Thakur, Ranjana Verma, Farhan M Bhat and Sushant Bhardwaj
8.1 Introduction
8.2 Phytochemicals in Citrus Waste
8.3 Principal Non-Conventional Technologies to Extract High Biological Value Compounds from Citrus Waste
8.3.1 Ultrasound-Assisted Extraction (UAE)
8.3.2 Microwave-Assisted Extraction (MAE)
8.3.3 Supercritical Fluid Extraction
8.3.4 Pressurized Water Extraction (PWE)
8.3.5 Pulsed Electric Field
8.3.6 High Hydrostatic Pressures
8.3.7 Enzyme-Assisted Extraction (EAE)
8.4 Citrus Waste and Its Utilization
8.4.1 Citrus Waste and Biofuel Production
8.4.2 Citrus Waste and Food Preservation Against Spoilage Microbes
8.4.3 Citrus Waste and Bioactive Compounds
8.4.4 Citrus Waste and Food, Pharma, and Other Applications
8.5 Conclusion
References
9. Dates
Ritu Pradhan and Somya Gupta
9.1 Introduction
9.1.1 Dates and Their Origin
9.1.2 Stages of Growth of Dates
9.1.3 Structure of Dates
9.2 Date Seeds
9.2.1 Sensory Properties of Date Seeds
9.3 Integrating Dates with Food for Developing Value-Added Recipes
9.4 Nutritional Benefits
9.4.1 Carbohydrates
9.4.2 Protein
9.4.3 Fat
9.4.4 Fiber
9.4.5 Vitamins
9.4.6 Minerals
9.5 Antioxidants and Phytochemicals in Dates
9.5.1 Phenols
9.5.2 Tocopherols and Tocotrienols
9.5.3 Flavonoids
9.5.4 Carotenoids
9.6 Health Benefits
9.7 Conclusion
References
10. Ginger (Zingiber officinale)
Dashrath Bhati, Shweta Joshi and Soni Tilara
10.1 Introduction
10.2 Ginger Varieties and Its Features
10.3 Nutritional and Phytochemical Components of Ginger
10.4 Processing of Ginger
10.4.1 Effect of Various Processing on the Functional Properties of Ginger
10.5 By-Products Generated from Ginger Processing
10.6 Nutraceutical Potential and Utilization of Ginger By-Products
10.6.1 Ginger Leaves
10.6.2 Ginger Stalk/Stem
10.6.3 Ginger Peel
10.6.4 Ginger Pomace and Precipitate
10.7 Future Prospects
References
11. Jackfruit
M. Amdadul Haque, Md. Forshed Dewan and Md. Manjurul Haque
11.1 Introduction
11.2 Types of Jackfruit Waste and By-Products
11.3 Nutraceuticals and Functional Activities of Jackfruit Waste and By-Products
11.3.1 Jackfruit Seed
11.3.1.1 Nutrients
11.3.1.2 Phytochemicals and Functional Activities
11.3.1.3 Organic Acids
11.3.2 Jackfruit Flake
11.3.2.1 Nutrients
11.3.2.2 Phytochemicals and Functional Properties
11.3.2.3 Pectin
11.3.2.4 Organic Acids
11.3.3 Axis of Jackfruit
11.3.3.1 Fatty Acids
11.3.3.2 Phytochemicals and Functions
11.3.3.3 Pectin
11.3.4 Jackfruit Peel
11.3.4.1 Proximate Compounds
11.3.4.2 Phytochemicals and Their Functional Activities
11.3.4.3 Pectin
11.4 Parts of Jackfruit Tree
11.4.1 Phytochemicals and Functional Properties
11.5 Conclusion
List of Abbreviations
References
12. Development of Nutraceuticals from the Waste of Loquat
Megha Gupta, Vasudha Bansal and Uttara Singh
12.1 Introduction
12.2 Importance of Waste Material of Fruits
12.3 The Worldwide Growth Pattern of Loquat
12.4 Physiology and Biochemistry of Loquat
12.5 Use of Loquat Tree and Its Parts
12.6 Nutraceutical Properties
Conclusion
References
13. Mango
Nisha Singhania and Sunil Bishnoi
13.1 Introduction
13.2 Mango Peel
13.3 Nutritional Composition
13.4 Phytochemical Composition
13.5 Utilization of Mango Peel
13.6 Mango Kernel
13.7 Nutritional Composition of Mango Kernel
13.8 Phytochemical Composition of Mango Kernel
13.9 Utilization of Mango Kernel
13.10 Other By-Products of Mango Waste
References
14. Melon
Madhusmita Dishri and Nisha Thakur
14.1 Introduction
14.2 History, Origin and Domestication
14.3 Diversity and Botanical Groups of Melon
14.4 Consumer Preference for Melon
14.5 Nutritional Importance, Health Benefits and Culinary Uses of Melon
14.6 Fruits and Vegetables Wastage
14.7 Melon Waste: Seed and Peel
14.8 Melon Seed
14.8.1 Nutritional Compositions of Melon Seed
14.8.1.1 Essential Oil
14.8.1.2 Fatty Acids
14.8.1.3 Triaclglycerol Composition
14.8.2 Bioactive Compounds in Melon Seed
14.8.2.1 Total Phenolics and Total Flavonoids
14.8.2.2 Carotenoids
14.8.2.3 Sterols
14.8.2.4 Tocopherols and Tocotrienols (Tocochromanols)
14.9 Melon Rind/Peel
14.9.1 Nutritional Compositions in Melon Peel
14.9.2 Bioactive Compounds in Melon Peel
14.9.2.1 Total Phenols and Flavonoids Content
14.10 Nutraceutical Potential and Health Benefits from Melon Waste
14.10.1 Free Radical Scavenging and Antioxidant Activities
14.10.2 Provitamin A Activities
14.10.3 Anticancer Activities
14.10.4 Antimicrobial Activity
14.11 Applications of Melon Waste
14.11.1 Biofuel Production
14.11.2 Enzyme Production
14.11.3 Food Production
14.12 Conclusion
References
15. Okra (Abelmoschus esculentus)
Adhithyan T. Pillai, Narinder Kaur and Sonia Morya
15.1 Introduction
15.2 Bioactive Constituents
15.3 Nutritional Constituents
15.4 Nutraceutical Applications
15.5 Pharmacological Potential Applications
15.5.1 Antidiabetic Efficacy
15.5.2 Antioxidant Efficacy
15.5.3 Anticancer Effect
15.5.4 Immunomodulatory Potential
15.5.5 Microbicidal Action
15.6 Mechanisms of Action of Bioactive Components
15.7 Abelmoschus Esculentus in Waste Treatment
15.7.1 Water Treatment
15.7.2 Okra Polysaccharides
15.8 Conclusion
Abbreviations
Conflict of interest
Acknowledgement
References
16. Papaya Waste as a Nutraceuticals Product
Utpal Das and Shiva Sai Prasad
16.1 Introduction
16.2 Nutritional Composition
16.3 Nutraceutical Application
16.3.1 Papaya Seeds
16.3.2 Papaya Peel
16.3.3 Papaya Leaves
16.3.4 Papaya Latex
16.3.5 Papaya Bark
16.3.6 Papaya Root
16.3.7 Papaya Bast Fibre
16.4 Conclusion
Abbreviations
References
17. Peach (Prunus persica (L.) Batsch)
Sujetha R. and Vidisha Tomer
17.1 Introduction
17.2 Nutritional Composition of Peach Wastes
17.2.1 Peach Pulp
17.2.2 Peach Peel
17.2.3 Peach Seed (Whole) and Kernel
17.2.4 Peach Pomace
17.3 Phytochemical Composition of Peach Wastes
17.3.1 Bioactive Compounds in Peach Pulp
17.3.2 Bioactive Compounds in Peach Peel
17.3.3 Bioactives Present in Peach Seed (Kernel)
17.4 Pharmaceutical Potential of Peach Wastes
17.4.1 Antioxidant Activity
17.4.2 Anti-inflammatory Activity
17.4.3 Antiproliferative Activity
17.4.4 Antimicrobial Activity
17.4.5 Antinociceptive, Analgesic and Antipyretic Activity
17.4.6 Enzyme Inhibition Activity
17.5 Industrial Utilization of Peach Wastes
17.5.1 Food Industry
17.5.2 Chemical Industry
17.5.3 Cosmetic Industry
17.5.4 Packaging Industry
17.6 Conclusion
References
18. Pumpkin (Cucurbita)
Manpreet Kaur, Sonika Sharma and Ajmer Singh Dhatt
18.1 Introduction
18.2 World Production Scenario of Pumpkin
18.3 Pumpkin Seed
18.3.1 Pumpkin Seed Oil
18.3.2 Pharmacological Effects of Pumpkin Seeds/Oil
18.3.3 Proximate and Mineral Composition of Pumpkin Seeds
18.3.4 Bioactive Composition and Antioxidant Activity of Pumpkin Seeds
18.3.5 Fatty Acid Content (Pumpkin Seed/Seed Oil)
18.3.6 Functional Food Developments Using Pumpkin Seeds
18.4 Pumpkin Peel
18.4.1 Pharmacological Properties of Pumpkin Peel
18.4.2 Proximate and Mineral Composition of Pumpkin Peel
18.4.3 Bioactive Composition and Antioxidant Activity of Pumpkin Peel
18.4.4 Pectin in Pumpkin Peel
18.5 Conclusion
Conflict of Interest
References
Index
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