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Library of Congress Cataloging-in-Publication Data
Names: Anal, Anil Kumar, editor.
Title: Food processing by-products and their utilization / edited by Dr. Anil Kumar Anal.
Description: Hoboken, NJ : John Wiley & Sons, 2017. | Includes bibliographical references and index. |
Identifiers: LCCN 2017017235 (print) | LCCN 2017037253 (ebook) | ISBN 9781118432938 (pdf) | ISBN 9781118432891 (epub) | ISBN 9781118432884 (cloth)
Subjects: LCSH: Food processing by-products industry. | Food industry and trade-By-products.
About the IFST Advances in Food Science Book Series
The Institute of Food Science and Technology (IFST) is the leading qualifying body for food professionals in Europe and the only professional organisation in the UK concerned with all aspects of food science and technology. Its qualifications are internationally recognised as a sign of proficiency and integrity in the industry. Competence, integrity, and serving the public benefit lie at the heart of the IFST philosophy. IFST values the many elements that contribute to the efficient and responsible supply, manufacture and distribution of safe, wholesome, nutritious and affordable foods, with due regard for the environment, animal welfare and the rights of consumers.
IFST Advances in Food Science is a series of books dedicated to the most important and popular topics in food science and technology, highlighting major developments across all sectors of the global food industry. Each volume is a detailed and in-depth edited work, featuring contributions by recognized international experts, and which focuses on new developments in the field. Taken together, the series forms a comprehensive library of the latest food science research and practice, and provides valuable insights into the food processing techniques that are essential to the understanding and development of this rapidly evolving industry.
The IFST Advances series is edited by Dr Brijesh Tiwari, who is Senior Research Officer at Teagasc Food Research Centre in Ireland.
Forthcoming titles in the IFST series
Herbs and Spices: Processing Technology and Health Benefits, edited by Mohammad B. Hossain, Nigel P. Brunton and Dilip K Rai
List of Contributors
Ali Akbar, Department of Microbiology, Faculty of Life Sciences, University of Balochistan Quetta, Pakistan
Imran Ali, Plant Biomass Utilization Research Unit, Department of Botany, Chulalongkorn University, Bangkok, Thailand and Institute of Biochemistry, Faculty of Life Sciences, University of Balochistan Quetta, Pakistan
Anil Kumar Anal, Food Engineering and Bioprocess Technology, Department of Food Agriculture and Bioresources, Asian Institute of Technology, Klong Luang, Pathumthani, Thailand
Manisha Anand, Food Engineering and Bioprocess Technology, Department of Food Agriculture and Bioresources, Asian Institute of Technology, Klong Luang, Pathumthani, Thailand
Gabriel Arome Ataguba, Aquaculture and Aquatic Resources Management (AARM), Department of Food Agriculture and Bioresources, Asian Institute of Technology, Klong Luang, Pathumthani, Thailand and University of Agriculture, Makurdi, Nigeria
Dattatreya Banavara, Global Innovation, Firmenich Inc, Plainsboro, NJ, USA
Deepak Bhopatkar, Global Research and Development, Mead Johnson Nutrition, Evansville, IN, US
Arup Jyoti Das, Department of Food Engineering & Technology, Tezpur University, Napaam, Sonitpur, Assam, India
Avishek Datta, Agricultural Systems and Engineering, Department of Food Agriculture and Bioresources, Asian Institute of Technology, Pathumthani, Thailand
Sankar Chandra Deka, Department of Food Engineering & Technology, Tezpur University, Napaam, Sonitpur, Assam, India
Lavaraj Devkota, Department of Chemical Engineering, Monash University, Clayton, Australia
Damodar Dhakal, Food Engineering and Bioprocess Technology, Department of Food Agriculture and Bioresources, Asian Institute of Technology, Klong Luang, Pathumthani, Thailand
Taslim Ersam, Department of Chemistry, Faculty of Mathematics and Science, Institut Teknologi Sepuluh Nopember, Surabaya, Indonesia
Zannatul Ferdous, Agricultural Systems and Engineering, Department of Food Agriculture and Bioresources, Asian Institute of Technology, Pathumthani, Thailand
Ganjyal Girish, School of Food Science, Washington State University, Pullman, WA, USA
Juan M. Gonzalez, Global Research and Development, PepsiCo. Barrington, IL, USA
Wan Rosli Bin Wan Ishak, School of Health Sciences, Universiti Sains Malaysia Health Campus, Kubang Kerian, Kota Bharu, Kelantan, Malaysia
Surangna Jain, Food Engineering and Bioprocess Technology, Department of Food Agriculture and Bioresources, Asian Institute of Technology, Klong Luang, Pathumthani, Thailand
Manoj Tukaram Kamble, Aquaculture and Aquatic Resources Management (AARM), Department of Food Agriculture and Bioresources, Asian Institute of Technology, Klong Luang, Pathumthani, Thailand
Mandeep Kaur, Amity Institute of Food Technology, Amity University, Noida, India
Prerna Khawas, Department of Food Engineering & Technology, Tezpur University, Napaam, Sonitpur, Assam, India
Maushmi S. Kumar, Department of Pharmaceutical Biotechnology, Shobhaben Pratapbhai Patel School of Pharmacy and Technology Management, SVKM'S NMIMS, Vile Parle West, Mumbai, India
Navneet Kumar, Department of Processing and Food Engineering, College of Agricultural Engineering & Technology, Anand Agricultural University, Godhra (Gujarat), India
Md. Abdul Matin, Farm Machinery and Postharvest Process Engineering Division, Bangladesh Agricultural Research Institute, Gazipur, Bangladesh
Seema Medhe, Food Engineering and Bioprocess Technology, Department of Food Agriculture and Bioresources, Asian Institute of Technology, Klong Luang, Pathumthani, Thailand
Medina-Meza Ilce Gabriela, Department of Biosystems and Agricultural Engineering. Michigan State University, USA
Didier Montet, Food Safety Team Leader, UMR Qualisud, CIRAD, Montpellier, France
Taslima Ayesha Aktar Nasrin, Postharvest Technology Section, Horticulture Research Centre, Bangladesh Agricultural Research Institute, Gazipur, Bangladesh
Ngo Dang Nghia, Institute of Biotechnology and Environment, Nha Trang University, Vietnam
Zjahra Vianita Nugraheni, Department of Chemistry, Faculty of Mathematics and Science, Institut Teknologi Sepuluh Nopember, Surabaya, Indonesia
Muhammad Bilal Sadiq, Food Engineering and Bioprocess Technology, Department of Food Agriculture and Bioresources, Asian Institute of Technology, Klong Luang, Pathumthani, Thailand
Krishna R. Salin, Aquaculture and Aquatic Resources Management (AARM), Department of Food Agriculture and Bioresources, Asian Institute of Technology, Klong Luang, Pathumthani, Thailand
H.K. Sharma, Food Engineering and Technology Department, Sant Longowal Institute of Engineering and Technology, Sangrur, Punjab, India
Sajal Man Shrestha, Food Engineering and Bioprocess Technology, Department of Food Agriculture and Bioresources, Asian Institute of Technology, Klong Luang, Pathumthani, Thailand
Rahul Shrivastava, Maulana Azad National Institute of Technology, Bhopal MP, India
Manisha Singh, Food Engineering and Bioprocess Technology, Department of Food Agriculture and Bioresources, Asian Institute of Technology, Klong Luang, Pathumthani, Thailand
M.K. Tripathi, Agro Produce Processing Division, ICAR-CIAE, Nabi Bagh, Bhopal MP, India
Kittima Triratanasirichai, Food Engineering and Bioprocess Technology, Department of Food Agriculture and Bioresources, Asian Institute of Technology, Klong Luang, Pathumthani, Thailand
Hayat Ullah, Agricultural Systems and Engineering, Department of Food Agriculture and Bioresources, Asian Institute of Technology, Pathumthani, Thailand
Santad Wichienchot, Interdisciplinary Graduate School of Nutraceutical and Functional Food, Prince of Songkla University, Hat Yai, Songkhla, Thailand
Preface
This is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It covers all food groups including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery and plantation by-products. It aims to address the functional components, nutritional values and processing challenges relevant to the food by-products. This book provides the first reference text to bring together essential information on the processing technology and incorporation of by-products into various food and feed applications. Finally, it also delivers an insight into the current state-of-the-art and emerging technologies to extract valuable bioactive chemicals from food processing by-products. Over the past few years, not only food by-products, but also a number of other agricultural wastes, have attracted considerable attention as potential sources of bioactive chemicals, which can be used for various purposes in the pharmaceutical, cosmetic and food industries.
Considering the challenges in this area of the food industry, efforts are to be made to optimise food-processing technology to minimize the amounts of by-product waste. The food industry is generating increasing amounts of by-products all along the chain of food production and transformation. However, such by-products could be generated before the production of the finished product. Environmental regulations and high waste discharge costs have forced food processors to find ways to better treat and utilize processing wastes. Environmental legislation agencies have significantly contributed to the introduction of sustainable waste management practices throughout the world.
Efficient utilization of food processing by-products is important for the profitability of the food industry. By-products and wastes of food processing, which represent a major disposal problem for the industry concerned, are very promising sources of value-added substances, with particular emphasis being given to the retrieval of bioactive compounds and technologically important secondary metabolites. This makes them extremely suitable as raw materials for the production of secondary metabolites of industrial significance. The nutritional composition of such food waste is rich in sugars, vitamins, minerals and various health beneficial bioactive chemicals (polyphenols, carotenoids, polyacetylenes, glucosinolates, sesquiterpene lactones, alkaloids, coumarins, terpenoids, proteins, peptides, dietary fibers, fatty acids, etc.). The current trend in the world today is to utilize and convert waste into useful products and to recycle waste products as a means of achieving sustainable development. Over the next few years, the area of food processing waste management will expand rapidly.
In the last few years, there have been numerous publications focusing on the utilization of food processing by-products in both food and non-food applications. Furthermore, numerous texts and reference books are available on waste utilization and mostly their emphasis is on waste treatment. However, none of those sources deal with the utilization of by-products from the range of foods in a comprehensive way. This book is structured into 22 chapters covering an overview of food processing by products, nutritional, chemical, biochemical and physicochemical properties of food waste. It also includes food by-products, value addition and nutraceutical applications.
This book serves as a comprehensive reference book for students, educators, researchers, food processors and industry personnel, as well as policy developers, providing an up-to-date insight. The range of techniques for by-product utilization covered provides engineers and scientists working in the food industry with valuable resources for their work. As this proposed text is the first dedicated reference of its kind, it is expected that it will have broad and significant market appeal.
Anil Kumar Anal, PhD
Editor
Biography of Editor
Anil Kumar Anal DVM PhD
Head, Department of Food Agriculture and Bioresources Associate Professor, Food Engineering and Bioprocess Technology, Asian Institute of Technology, Thailand
Dr Anil Kumar Anal is Head of Department of Food Agriculture and Bioresources and Associate Professor in Food Engineering and Bioprocess Technology at the Asian Institute of Technology (AIT), Thailand. His background expertise is in the Food and Nutrition Security, Food Safety, food processing and preservation, valorization, as well as bioprocessing of herbs, natural resources including Traditional and Fermented Foods, microorganisms, and Agro-industrial waste to fork and value addition, including its application in various food, feed, neutraceuticals, cosmetics and pharmaceutics. His research interests also include the formulation and delivery of cells and bioactives for human and veterinary applications, controlled release technologies, particulate systems, application of nanotechnology in food, agriculture and pharmaceutics, functional foods and food safety.
Dr Anil has authored 5 patents (US, World Patents, EU, Canadian and Indian), more than 100 referred international journal articles, 20 book chapters, 3 edited books and several articles in international conference proceedings. He has been invited as Keynote Speaker and Expert in various Food, Biotechnology, Agro-Industrial Processing and Veterinary as well as Life Sciences based conferences and workshops organized by national, regional and international agencies. Dr Anil has been serving as Advisory member, Associate Editor, and member of Editorial Boards of various regional and international peer-reviewed journal publications. He has experience in conducting numerous innovative research and product developments funded by various donor agencies, including the European Union, FAO, Ministry of Environment, Japan, and various food and biotech industries.