1st Edition

Green Extraction and Valorization of By-Products from Food Processing

    384 Pages 40 B/W Illustrations
    by CRC Press

    Generating of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities is unavoidable and over the last decades, an increased public interest has been shown in the challenge of food wastage. Apart from its significant quantities, the physicochemical characteristics of the various agricultural waste and by-products denote that there is immense potential for their reuse, recycle, and valorisation through various different processes.

    Green Extraction and Valorization of By-Products from Food Processing provides an overview about the valorization or reuse of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities. Waste disposal and by-product management in food processing industry pose problems in the areas of environmental protection and sustainability. However, they could be a great source of valuable nutraceuticals, which can be used to deal with the prospects of feeding fast growing population in 21st century.

    Features:

    • Gives detailed guidance and presents case-studies about valorization of food wastes and by-products
    • Shows the main conventional and innovative extraction techniques for food waste and by-products valorization

    • Provides an estimated idea regarding the recovery of high-added value compounds
    • Discusses the recovery of high-added value compounds

    Perspectives originated from the enormous amounts of food related materials that are discharged worldwide and the existing technologies, which promise the recovery, recycling and sustainability of high-added value ingredients inside food chain will be discussed in this book. This book is of value to academics, research institutes, and food industry engineers particularly the research and development professionals who are looking for effective management and utilization of food processing wastes and byproducts. In addition, it is suitable for undergraduate, post- graduate students, research scholars, postdoctoral fellows and faculty members from universities and colleges who pursue academic careers in Food Technology, Food Biotechnology, Fermentation and Bioengineering, Bioprocess Technology, Food science and Technology.

    Contents

    PREFACE vii

    ABOUT THE EDITORS ix

    CONTRIBUTORS xi

    CHAPTER1 GREEN EXTRACTION 1

    MARTINA PÉREZ-SERRANO, TOMÁS LANDETE-CASTILLEJOS, LUIS

    ROCA-PÉREZ, MLADEN BRNČIĆ, SUZANA RIMAC-BRNČIĆ, JOSE M.

    LORENZO, FRANCISCO J. MARTI-QUIJAL, AND FRANCISCO J. BARBA

    CHAPTER2 DAIRY BY-PRODUCTS AS SOURCE OF HIGH ADDED VALUE COMPOUNDS:

    CONVENTIONAL AND INNOVATIVE EXTRACTION METHODS 23

    NOEMÍ ECHEGARAY, JUAN A. CENTENO, AND JAVIER CARBALLO

    CHAPTER3 EXTRACTION OF VALUABLE COMPOUNDS FROM MEAT BY-PRODUCTS 55

    MIRIAN PATEIRO, PAULA BORRAJO, RUBÉN DOMÍNGUEZ, PAULO

    E.S. MUNEKATA, JOSE M. LORENZO, PAULO CEZAR BASTIANELLO

    CAMPAGNOL, IGOR TOMASEVIC, AND FRANCISCO J. BARBA

    CHAPTER4 TAILOR-MADE PROCESS TO RECOVER HIGH ADDED VALUE COMPOUNDS

    FROM FISHERY BY-PRODUCTS 91

    JOSÉ ANTONIO VÁZQUEZ, ANA I. DURÁN, ARACELI MENDUÍÑA,

    MARGARITA NOGUEIRA, JAVIER FRAGUAS, JESÚS MIRÓN, AND

    JESÚS VALCÁRCEL

    CHAPTER5 RECOVERY OF ANTIOXIDANT BIOACTIVE COMPOUNDS FROM SWEET

    POTATO AND BY-PRODUCTS 141

    ZHENZHOU ZHU, FANG WANG, ELENA ROSELLÓ-SOTO, FRANCISCO

    J . MARTÍ-QUIJAL, FRANCISCO J. BARBA, KASHIF GHAFOOR,

    JOSÉ M. LORENZO, CYRIELLE GARCIA, AND FABIENNE REMIZE

    CHAPTER6 VALUABLE COMPOUNDS EXTRACTION FROM CEREAL WASTE

    AND BY-PRODUCTS 153

    MANUEL VIUDA-MARTOS, JUANA FERNÁNDEZ-LÓPEZ, AND

    JOSÉ ANGEL PÉREZ-ÁLVAREZ

    CHAPTER7 REUSE OF TIGER NUTS BY-PRODUCTS: FOOD FORMULATION, CLEAN

    RECOVERY OF OIL AND BIOACTIVE COMPOUNDS, AND EVALUATION OF THE

    CYTOTOXICITY OF THE OILS 187

    ELENA ROSELLÓ-SOTO, FRANCISCO J. BARBA, FRANCISCO J.

    MARTÍ-QUIJAL, MARIA G. DASKALAKI, JOSÉ M. LORENZO,

    CYRIELLE GARCIA, AND FABIENNE REMIZE

    CHAPTER8 GREEN EXTRACTION OF NUTRITIONAL AND ANTIOXIDANT VALUABLE

    COMPOUNDS FROM WINE BY-PRODUCTS 201

    FRANCISCO J. BARBA, BELÉN GÓMEZ, GABRIELA I. DENOYA,

    MLADEN BRNČIĆ, SUZANA RIMAC-BRNČIĆ, JOSE M. LORENZO, AND

    ANDRÉS MORENO

    CHAPTER9 VALORIZATION OF OLIVE OIL AND OILSEED BY-PRODUCTS THROUGH

    GREEN EXTRACTION TECHNIQUES 215

    SONIA BARBA-ORELLANA, ELENA ROSELLÓ-SOTO, PAULO E.S.

    MUNEKATA, JOSÉ M. LORENZO, KASHIF GHAFOOR, CÁTIA DOURADO,

    JORGE A. SARAIVA, AND FRANCISCO J. BARBA

    CHAPTER 10 RESEARCH, DEVELOPMENT, AND INNOVATION IN DAIRY AND MEAT-BASED

    FOODS USING VALUED ADDED COMPOUND OBTAINED FROM

    MEDITERRANEAN FRUIT BY-PRODUCTS 243

    JOSÉ ANGEL PÉREZ-ALVAREZ, MANUEL VIUDA-MARTOS, AND JUANA

    FERNÁNDEZ-LÓPEZ

    CHAPTER 11 VALUABLE COMPOUNDS IN COFFEE BY-PRODUCTS 277

    PATRICIA ESQUIVEL AND VÍCTOR M. JIMÉNEZ

    CHAPTER 12 EXTRACTION OF VALUABLE COMPOUNDS FROM LEAF VEGETABLES

    BY-PRODUCTS 293

    JOÃO CARLOS MARTINS BARREIRA AND ISABEL CRISTINA

    FERNANDES RODRIGUES FERREIRA

    CHAPTER 13 VALUABLE COMPOUNDS IN ALGAE 315

    LARS LEONHARDT, JULIAN WITT, STEFAN TOEPFL, HARALD ROHM,

    AND OLEKSII PARNIAKOV

    CHAPTER 14 ENVIRONMENTAL LIFE CYCLE ASSESSMENT AND REGULATORY ISSUES OF

    INNOVATIVE GREEN EXTRACTION PROCEDURES 339

    ERASMO CADENA AND MATHILDE FIORLETTA

    INDEX 357

    Biography

    Francisco J. Barba, Elena Rosello Soto, Mladen Brncic, Jose Manuel Lorenzo Rodriquez