Cover
Title Page
Copyright
About the IFST Advances in Food Science Book Series
1. Forthcoming titles in the IFST series
List of Contributors
Preface
Biography of Editor
Chapter 1: Food Processing By-Products and their Utilization: Introduction
1. 1.1 Introduction
2. 1.2 Food Processing Wastes and By-Products for Industrial Applications
3. 1.3 By-Products from Cereal Processing Industries
4. 1.4 Fruits and Vegetables By-Products
5. 1.5 By-Products from the Meat and Poultry Processing Industries
6. 1.6 Seafood Processing By-Products
7. 1.7 By-Products from the Dairy Processing Industries
8. 1.8 Conclusion
9. References
Chapter 2: Fruit Processing By-Products: A Rich Source for Bioactive Compounds and Value Added Products
1. 2.1 Introduction
2. 2.2 Phenolic Compounds as Functional foods
3. 2.3 Fruit By-Products Sources
4. 2.4 Dietary Fibers-Rich By-Products
5. 2.5 Value-Added Products from Fruit By-Products
6. 2.6 Future Perspectives
7. References
Chapter 3: Utilization of Waste from Tropical Fruits
1. 3.1 Introduction
2. 3.2 Pineapple
3. 3.3 Guava
4. 3.4 Papaya
5. 3.5 Summary and Future Trends
6. References
Chapter 4: Valorization of Vegetable Wastes
1. 4.1 Introduction
2. 4.2 Losses of Vegetables from Production to Consumption
3. 4.3 Extent of Vegetable Losses
4. 4.4 Reasons and Overall Prevention of Vegetable Wastes
5. 4.5 Loss Quantification of Some Important Vegetables after Harvest
6. 4.6 Utilization of Vegetable Wastes
7. 4.7 Conclusion
8. References
Chapter 5: Application of Food By-Products in Medical and Pharmaceutical Industries
1. 5.1 Introduction
2. 5.2 Agroindustry By-Products and Potential Recovery of Bioactive Compounds
3. 5.3 By-Products from Animal Origin
4. 5.4 Conclusion
5. References
Chapter 6: Dietary Fibers, Dietary Peptides and Dietary Essential Fatty Acids from Food Processing By-Products
1. 6.1 Introduction
2. 6.2 Dietary Fiber from Food Processing By-Products
3. 6.3 Dietary Proteins and Peptides from Food Processing By-Products
4. 6.4 Dietary Essential Fatty Acids
5. References
Chapter 7: Prebiotics and Dietary Fibers from Food Processing By-Products
1. 7.1 Introduction
2. 7.2 Oligosaccharides from Food Processing By-Products
3. 7.3 Polysaccharides from Food Processing and Agricultural By-Products
4. 7.4 Conclusion
5. References
Chapter 8: Utilization of By-Products from Food Processing as Biofertilizers and Biopesticides
1. 8.1 Introduction
2. 8.2 Concept of Food Processing By-Products
3. 8.3 Plant-Based Food By-Products and their Importance as Biofertilizers
4. 8.4 Importance of Plant-Based Food Processing By-Products as Biopesticides
5. 8.5 Concluding Remarks
6. References
Chapter 9: Banana Peels and their Prospects for Industrial Utilization
1. 9.1 Introduction
2. 9.2 Chemical Properties and Bioactive Compounds Present in Banana Peel
3. 9.3 Utilization of Banana Peel
4. 9.4 Conclusion
5. References
Chapter 10: Utilization of Carrot Pomace
1. 10.1 Introduction
2. 10.2 Value-Added Products from Carrot Pomace Powder
3. 10.3 Nutritional, Functional and Medicinal Value of Carrot and Carrot By-Products
4. References
Chapter 11: Processing and Utilization of Soy Food By-Products
1. 11.1 Introduction
2. 11.2 Soy Products and Human Diet
3. 11.3 Functionality of Soyabean in Various Food Products
4. 11.4 Processing and Soyabean Composition
5. 11.5 Raw Soy and Soybean Inhibitors in Digestive Enzymes of the Pancreas
6. 11.6 Soybean Inhibitors and Inactivation of Digestive Enzymes
7. 11.7 Beneficial Effects of Soy-Containing Diets
8. 11.8 Traditional Soy-Foods
9. 11.9 Source of Various Enzymes having Industrial Significance
10. 11.10 Major Soybean By-Products
11. 11.11 Tofu Whey and its Uses
12. 11.12 Applications of important soybean products
13. References
Chapter 12: Value-Added By-Products from Rice Processing Industries
1. 12.1 Introduction
2. 12.2 Rice Bran
3. 12.3 Rice Hull and Rice Bran Fiber
4. 12.4 Conclusions
5. References
Chapter 13: Bioprocessing of Beverage Industry Waste for Value Addition
1. 13.1 Introduction
2. 13.2 Coffee
3. 13.3 Tea
4. 13.4 Fruit Juice and Soft Drinks
5. 13.5 Alcoholic Beverages
6. 13.6 Conclusion
7. References
Chapter 14: Bioactive Compounds and their Health Effects from Honey Processing Industries
1. 14.1 Introduction
2. 14.2 Biological Applications of Honey
3. 14.3 Conclusion
4. References
Chapter 15: Advances in Milk Fractionation for Value Addition
1. 15.1 Dairy Ingredient Development
2. 15.2 Milk Proteins
3. 15.3 Milk Proteins Classification
4. 15.4 Milk Fats
5. 15.5 Milk Carbohydrates
6. 15.6 Milk Oligosaccharides
7. 15.7 Future Outlook
8. References
Chapter 16: Bioprocessing of Chicken Meat and Egg Processing Industries' Waste to Value-Added Proteins and Peptides
1. 16.1 Introduction
2. 16.2 By-Products and Wastes Generated During Chicken Meat and Egg Processing
3. 16.3 Proteins and Peptides derived from Chicken Processing By-Products and Waste
4. 16.4 Valorization of Egg Waste
5. 16.5 Conclusion
6. References
Chapter 17: Bioprocessing of Beef and Pork Meat Processing Industries, ‘Waste to Value-Add’
1. 17.1 Introduction
2. 17.2 Different By-Products and Waste coming from Beef and Pork Meat Processing Industries
3. 17.3 Valorization of Beef and Pork Meat Processing Waste
4. 17.4 Conclusion
5. References
Chapter 18: Aquaculture and Marine Products Contribution for Healthcare Application
1. 18.1 Introduction
2. 18.2 Various Classes of Freshwater and Marine Products and their Healthcare Application
3. 18.3 Recent Patents in Healthcare Applications
4. 18.4 Conclusion
5. References
Chapter 19: Seafood By-Products in Applications of Biomedicine and Cosmeticuals
1. 19.1 Introduction
2. 19.2 Seafood By-Products and Biomedicine
3. 19.3 Marine Cosmeticuals
4. 19.4 Conclusions
5. References
Chapter 20: Food Industry By-Products as Protein Replacement in Aquaculture Diets of Tilapia and Catfish
1. 20.1 Introduction
2. 20.2 Alternatives to Fishmeal in Catfish Diets
3. 20.3 Alternatives to Fishmeal in Tilapia Diets
4. References
Chapter 21: Value-Added By-Products from Sugar Processing Industries
1. 21.1 Introduction
2. 21.2 Pulp and Paper Production
3. 21.3 Agglomerated Products Production from Bagasse
4. 21.4 Alcohols
5. 21.5 Animal Feed
6. 21.6 Acids
7. 21.7 Pectins
8. 21.8 Functional Foods and Nutraceuticals
9. 21.9 Anti-Desiccants
10. 21.10 Biodegradable Plastics and Biopolymers
11. 21.11 Food Products, Flavorings and Aromas
12. 21.12 Char and Biofertilizers
13. 21.13 Waste Water Treatment and Environmental Bioremediation
14. 21.14 Energy and Biogas from Sugar Industries
15. 21.15 Sprays and Colors
16. 21.16 Solvents
17. 21.17 Bio-Filters
18. 21.18 Microbial Substrates
19. 21.19 Summary and Future Prospects
20. References
Chapter 22: Regulatory and Legislative Issues for Food Waste Utilization
1. 22.1 Introduction
2. 22.2 Possible Mitigation Measures for Food Processing Wastes
3. 22.3 Impact of Waste Disposal on Environment and Human Health
4. 22.4 Need of Legislative and Regulatory Guidelines
5. 22.5 Concept of Policies, Legislations, Code of Conduct and Regulations for Food Waste Utilization
6. 22.6 Prevailing Legislation and Regulatory Guidelines for Food Waste Utilization
7. 22.7 Possible Amendments and Scope for the Development of New Regulations on Food Waste Utilization
8. 22.8 Use of Recent Advancements in Food Waste Utilization
9. 22.9 Conclusion
10. References
Index
End User License Agreement

List of Illustrations

Chapter 3: Utilization of Waste from Tropical Fruits
1. Figure 3.1 (a) Pineapple fruit; (b) pineapple cut into halves; (c) pineapple peel; and (d) pomace after juice extraction.
2. Figure 3.2 (a) Guava fruit on tree; (b) guava fruit; (c) guava seeds; and (d) guava peel.
3. Figure 3.3 Flow chart for the extraction of pectin from guava.
4. Figure 3.4 Flow chart for the production of Single Cell Protein.
5. Figure 3.5 (a) Papaya fruit; (b) papaya cut into halves; (c) papaya seeds; and (d) papaya peel.
6. Figure 3.6 Flow chart for extraction of papain.
7. Figure 3.7 Flow chart for preparation of papaya seed flour.
Chapter 4: Valorization of Vegetable Wastes
1. Figure 4.1 Production of fruits and vegetables in each region in million tonnes (adapted from Gustavsson et al., 2011).
2. Figure 4.2 Percentage of non-edible portion of different vegetables (Kantor, 1998).
3. Figure 4.3 Vegetable waste pyramid.
4. Figure 4.4 Vegetable consumptions by Australian adults (2011–2012 Australian health survey).
5. Figure 4.5 A conceptual method of biogas and electricity production.
6. Figure 4.6 Biogas content of different vegetable wastes.
7. Figure 4.7 Average total polyphenols in some vegetables.
8. Figure 4.8 Aseptic extraction of flavour from vegetable waste by SCC.
9. Figure 4.9 Abiotic stress-based bioprocesses for the production, separation, purification and polishing technologies of high-value phenolic compounds from vegetable wastes.
10. Figure 4.10 Dietary fibre contents of some important vegetables.
11. Figure 4.11 Example of procedure used to extract DF from vegetable waste.
12. Figure 4.12 Flow diagram of extraction of starch from culled plantain or potato pulp.
13. Figure 4.13 Overall procedures for the production of heat stable resistant starch from culled plantain or potato pulp starch.
14. Figure 4.14 A theoretical representation of bio fuel and biochar production.
Chapter 5: Application of Food By-Products in Medical and Pharmaceutical Industries
1. Figure 5.1 Flow chart for utilization of fruit pomace (Dilas et al., 2009).
2. Figure 5.2 By-products from food of animal origin and their possible pharmaceutical and medical applications.
Chapter 6: Dietary Fibers, Dietary Peptides and Dietary Essential Fatty Acids from Food Processing By-Products
1. Figure 6.1 Flow diagram of the main steps in the isolation of bioactive peptides from marine by-products/co-product processing streams.
Chapter 7: Prebiotics and Dietary Fibers from Food Processing By-Products
1. Figure 7.1 Some structures of neutral sugars.
2. Figure 7.2 Chemical structure of xylo-oligosaccharide.
3. Figure 7.3 Xylo-oligosaccharides production from wood raw material.
4. Figure 7.4 Hydrothermal treatment coupled with solvent extraction for production of purified XOS from xylan-containing lignocellulosic materials.
5. Figure 7.5 Chemical structure of chitin, chitosan and chito-oligosaccharide.
6. Figure 7.6 Chemical structure of inulin.
7. Figure 7.7 Chemical structure of fructo-oligosaccharide: a) 1-kestose (GF₂); b) nystose (GF₃); and c) 1-β-fructofuranosylnystose (GF₄).
8. Figure 7.8 Process flow sheet of the industrial production of FOS consisted of FTase production section, FTase immobilization section, and FOS production section.
9. Figure 7.9 Flow diagram illustrating the processing of soybeans for commercial products.
10. Figure 7.10 Chemical structure of soybean oligosaccharides.
11. Figure 7.11 Chemical structure of (1,3) β-glucans.
12. Figure 7.12 Flow chart of the β-glucans manufacturing process.
13. Figure 7.13 Constituents of total dietary fiber measured by the Association of Official Agricultural Chemists (AOAC) method and non-starch polysaccharides (NSP) measured by the Englyst method.
14. Figure 7.14 Comparison of corn wet-milling and dry-grind processes and the by-products produced.
15. Figure 7.15 Chemical structure of amylose and amylopectin in resistant starch.
Chapter 10: Utilization of Carrot Pomace
1. Figure 10.1 Major carrot varieties.
2. Figure 10.2 Fresh carrot pomace.
3. Figure 10.3 Drying set-up used for drying studies of carrot pomace.
4. Figure 10.4 Thin layer drying curves of carrot pomace at selected temperatures and 0.7 m/s air velocity.
5. Figure 10.5 Carrot pomace-based wheat bread (buns).
6. Figure 10.6 Change in colour during storage of carrot pomace-based extrudates.
7. Figure 10.7 Overall acceptability of carrot pomace incorporated extrudates during frying at different times and temperatures.
8. Figure 10.8 Micrograph of carrot pomace incorporated extrudates.
Chapter 11: Processing and Utilization of Soy Food By-Products
1. Figure 11.1 By-products of soybean.
Chapter 12: Value-Added By-Products from Rice Processing Industries
1. Figure 12.1 Rice kernel compositions.
2. Figure 12.2 Schematic diagram showing rice milling process.
3. Figure 12.3 Peptide content during milk fermentation with Enterococcus faecalis strain CECT 5727, 5728, 5826 and 5827.
4. Figure 12.4 Rice bran wax (Ashian Oils Pvt Ltd).
Chapter 15: Advances in Milk Fractionation for Value Addition
1. Figure 15.1 Model of functional drivers for the development of dairy food ingredients through their path from industry to the consumer
2. Figure 15.2 Protein composition of mature human and bovine milks. Casein constitutes the major protein portion; however, $c015-math-001$ -lactalbumin and lactoferrin are predominant in human milk, while $c015-math-002$ -lactoglobulin predominates in bovine milk.
3. Figure 15.3 Simplified schematic diagram for milk value addition processes (Gonzalez, 2014b).
4. Figure 15.4 Structure of the milk fat globule membrane and associated lipids and proteins.
5. Figure 15.5 Whole milk process flow chart for fat and carbohydrate separation, showing approximate yield values for 100 kg of liquid milk.
6. Figure 15.6 Schematic representation of sugar structures in GOS. A transgalactosylation of a galactose to a lactose (n=2) yields a tri-saccharide. Steric hindrances limit the polymerization significantly beyond n=5.
7. Figure 15.7 Milk oligosaccharides have a lactose at the reducing end, and most have a backbone formed by repeating units of N-acetyllactosamine. Bovine milk is mostly acidic, with 3′- and 6′-sialyllactose the most abundant. Human milk oligosaccharides are mostly neutral with a fucosyl terminal
Chapter 16: Bioprocessing of Chicken Meat and Egg Processing Industries' Waste to Value-Added Proteins and Peptides
1. Figure 16.1 By-products generated during poultry processing
2. Figure 16.2 Components of blood plasma.
3. Figure 16.3 Extraction of plasma proteins
4. Figure 16.4 ACE inhibition of the renin angiotensin system (Belovic et al., 2011).
Chapter 17: Bioprocessing of Beef and Pork Meat Processing Industries, ‘Waste to Value-Add’
1. Figure 17.1 The waste by-products from beef processing industries.
2. Figure 17.2 The waste by-products from pork processing industries.
3. Figure 17.3 Extraction of bioactive peptides (Toldrá et al., 2012).
4. Figure 17.4 A schematic of a wool fiber drawn by Bruce Fraser and Tom MacRae (Copyright CSIRO Australia 1996. Reproduced with permission from The Lennox Legacy.
5. Figure 17.5 Structural versus regulatory functions of keratins (Magin et al., 2007).
Chapter 18: Aquaculture and Marine Products Contribution for Healthcare Application
1. Figure 18.1 Major classes of marine and freshwater products.
2. Figure 18.2 Major uses of marine and freshwater products.
Chapter 20: Food Industry By-Products as Protein Replacement in Aquaculture Diets of Tilapia and Catfish
1. Figure 20.1 World utilization of oilseed meals 2013
Chapter 21: Value-Added By-Products from Sugar Processing Industries
1. Figure 21.1 Sugar cane crop in fields, Thailand (left) and Pakistan (right).
2. Figure 21.2 Cane sugar production flow chart
3. Figure 21.3 Summary of useful by-products obtained from sugar industries.
4. Figure 21.4 Chemicals from ethanol
Chapter 22: Regulatory and Legislative Issues for Food Waste Utilization
1. Figure 22.1 The waste hierarchy

List of Tables

Chapter 1: Food Processing By-Products and their Utilization: Introduction
1. Table 1.1 Different food processing industries and their wastes (Ezejiofor et al., 2014)
Chapter 3: Utilization of Waste from Tropical Fruits
1. Table 3.1 Utilization of by-products, from the selected tropical fruits into the value-added products
2. Table 3.2 The valuable constituents in pineapple waste
3. Table 3.3 Amino acids composition of papaya and guava seeds
4. Table 3.4 Value-added products from papaya waste and their functions
Chapter 4: Valorization of Vegetable Wastes
1. Table 4.1 Percentage of produced fruits and vegeTable wasted at different levels throughout the supply chain (adopted from Gustavsson, et. al., 2011)
Chapter 5: Application of Food By-Products in Medical and Pharmaceutical Industries
1. Table 5.1 Bioactive components isolated from byproducts of fruit processing
2. Table 5.2 Application of blood components in medical and pharmaceutical field (adapted from Bah et al., 2013)
3. Table 5.3 Application of chitin and chitosan biomedical and pharmaceutical field (adapted from Hamed et al., 2016; Kim et al., 2008)
Chapter 6: Dietary Fibers, Dietary Peptides and Dietary Essential Fatty Acids from Food Processing By-Products
1. Table 6.1 Classification of dietary fiber components based on water solubility
2. Table 6.2 Water-holding capacity (WHC) and oil holding capacity (OHC) of some fruit and cereal processing by-products
3. Table 6.3 Dietary fiber reference intake values for total fiber by age group
4. Table 6.4 Technological and physiological properties of dietary fiber products
Chapter 7: Prebiotics and Dietary Fibers from Food Processing By-Products
1. Table 7.1 Potential sources of by-products for prebiotics production
2. Table 7.2 Percent yields of by-products of orange with different cultivars
3. Table 7.3 Example of enzymes for pectic oligosaccharide production
4. Table 7.4 POS monosaccharide composition
5. Table 7.5 Chemical composition of white flesh dragon fruit peel
6. Table 7.6 Chemical composition of pectin extract from white flesh dragon fruit peel
7. Table 7.7 Potential by-products from fruits and vegeTable for production of fructo-oligosaccharide
8. Table 7.8 Some source, solubility and structure of the β-glucans
9. Table 7.9 Soluble (SDF), insoluble (IDF) and total (TDF) dietary fiber content of some fruit and vegeTable wastes (values in g/100 g dry product) were obtained by the Association of Official Agricultural Chemists (AOAC) method)
10. Table 7.10 Carbohydrate content of baby corn (dry matter basis)
11. Table 7.11 Examples of naturally origins and its by-products of resistant starch
Chapter 9: Banana Peels and their Prospects for Industrial Utilization
1. Table 9.1 Peel composition (fresh weight basis) of dessert bananas
2. Table 9.2 Antioxidant and antinutrient components present in the different varieties of banana peels (per kg) (adapted from Nagarajaiah and Prakash, 2011)
3. Table 9.3 Total antioxidant activity and phytochemical content in peel of different banana varieties (adapted from Baskar et al., 2011)
4. Table 9.4 Concentration of NDF (neutral detergent fibre), ADF (acid detergent fibre), cellulose, hemicellulose and lignin (% dry matter) in banana and plantain peels (adapted from Emaga et al., 2008)
Chapter 10: Utilization of Carrot Pomace
1. Table 10.1 Nutritional composition of raw and processed carrot
2. Table 10.2 Final effective diffusivity and activation energy of carrot pomace using hot air dryer at air velocity of 0.7 m/s
3. Table 10.3 Variation in properties of carrot pomace incorporated extrudates with storage period
4. Table 10.4 Effect of frying and seasoning on various properties of extrudate properties with storage period
Chapter 11: Processing and Utilization of Soy Food By-Products
1. Table 11.1 The approximate food value of 100g of edible soybean
2. Table 11.2 Major health benefits from the regular use of soybean in the daily diet
3. Table 11.3 Some of the food uses of soybean and its derivatives
4. Table 11.4 Protein digestibility corrected amino acids score (PDCAAS) of some selected proteins
5. Table 11.5 Composition of typical soy protein products (adapted from USDA, 1986)
6. Table 11.6 Uses of soy flour
Chapter 12: Value-Added By-Products from Rice Processing Industries
1. Table 12.1 Chemical compositions of rice by-products (% of dry matter) (adapted from Esa et al., 2013)
2. Table 12.2 Protein types found in rice bran
3. Table 12.3 Fiber compositions of rice hull, rice bran fiber and rice straw
Chapter 13: Bioprocessing of Beverage Industry Waste for Value Addition
1. Table 13.1 Production of various by-products during different coffee processing steps (Murthy and Naidu, 2012)
Chapter 14: Bioactive Compounds and their Health Effects from Honey Processing Industries
1. Table 14.1 Honey Grade Scale in the USA
2. Table 14.2 Nutritional value of honey
Chapter 15: Advances in Milk Fractionation for Value Addition
1. Table 15.1 Composition of milk proteins in mature bovine milk (adapted from Bylund, 1995)
2. Table 15.2 Fatty acid composition of bovine and human milk fat (g/100 g total fatty acids). Saturated fatty acids are more abundant in bovine milk fat than in human milk fat. Butyric and caproic acids (C4:0 and C6:0) are common in ruminants milk fat, but are almost absent in human milk fat (adapted from Precht and Molkentin, 1999: Givens and Shingfield, 2006)
3. Table 15.3 Fatty acid composition of anhydrous bovine milk fat (AMF) fractions separated via melt crystallization with cooling stops at 45°, 30°, 20° and 10°C (adapted from Bhaskara et al., 1998)
4. Table 15.4 Fatty acid composition of anhydrous bovine milk fat fractions separated via supercritical carbon dioxide extraction (adapted from Bhaskara et al., 1998)
Chapter 16: Bioprocessing of Chicken Meat and Egg Processing Industries' Waste to Value-Added Proteins and Peptides
1. Table 16.1 World poultry meat and chicken meat production by region (million tonnes) (adopted from website: www.thepoultrysite.com)
2. Table 16.2 World egg production (million tonnes) (adopted from website: www.thepoultrysite.com)
3. Table 16.3 Sources of gelatin from chicken waste
Chapter 17: Bioprocessing of Beef and Pork Meat Processing Industries, ‘Waste to Value-Add’
1. Table 17.1 Examples of traditional consumption of different edible meat by-products (adapted from Toldrá et al., 2012)
2. Table 17.2 Amino-acid composition in horn and hoof (wt %)
Chapter 18: Aquaculture and Marine Products Contribution for Healthcare Application
1. Table 18.1 FDA and EU approved marine drugs
Chapter 19: Seafood By-Products in Applications of Biomedicine and Cosmeticuals
1. Table 19.1 Proximate chemical composition of shrimp by-products in different species
2. Table 19.2 Biopeptides from different marine resources
3. Table 19.3 The lipid, EPA and DHA of some seafood
Chapter 20: Food Industry By-Products as Protein Replacement in Aquaculture Diets of Tilapia and Catfish
1. Table 20.1 Percentage yield of by-products from processing of raw food crops

Food Processing By-Products and their Utilization

Edited by

Anil Kumar Anal

Asian Institute of Technology, Thailand

This edition first published 2018

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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.

Classification: LCC HD9495.A2 (ebook) | LCC HD9495.A2 .A53 2017 (print) | DDC 664/.08-dc23

LC record available at https://lccn.loc.gov/2017017235

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Cover Images: (Left image) © Allan Baxter/Gettyimages; (Center image) © IP Galanternik D.U./ iStockphoto; (Right image) Fuse/Getty Images

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

Phone: +66-2-5246110 (Office)+66-829632277 (Mobile)
anilkumar@ait.asia

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.