Cover
List of Contributors
1 Cereal/Grain By‐products
1. 1.1 Introduction
2. 1.2 Global Production of Cereals and Crop Residues
3. 1.3 Cereal Processing and Production of By‐products
4. 1.4 Cereal Grains By‐products
5. 1.5 Nutraceutical from Cereal/Grain By‐products
6. 1.6 Health Potential of Cereal/Grain By‐products
7. 1.7 Current and Future Perspectives
8. 1.8 Concluding Remarks
9. References
2 Enrichment and Utilization of Thin Stillage By‐products
1. 2.1 Introduction
2. 2.2 Endemic Bacteria in Wheat‐Based Thin Stillage
3. 2.3 Protein and Organic Solute Concentration in Thin Stillage
4. 2.4 Bacteriocins
5. 2.5 Separation and Purification of Bacteriocins
6. 2.6 Conclusion
7. References
3 Pulse By‐products
1. 3.1 Introduction
2. 3.2 Beans By‐products
3. 3.3 Pea (Pisum sativum) By‐products
4. 3.4 Chickpea (Cicer arietinum) and Lentil (Lens culinaris) By‐products
5. 3.5 Lupin (Lupinus) By‐products
6. 3.6 Other Pulse By‐products
7. 3.7 Concluding Remarks
8. References
4 Aquafaba, from Food Waste to a Value‐Added Product
1. 4.1 Introduction
2. 4.2 Plant‐based Dairy and Eggs Replacement
3. 4.3 History of Use and Etymology
4. 4.4 Composition of Chickpea and Aquafaba
5. 4.5 Anti‐nutritional Compounds
6. 4.6 Functional Properties
7. 4.7 Factors Affecting Functional Properties
8. 4.8 Environmental Impact
9. 4.9 Value‐added Products for the Food and Pharmaceutical Industries
10. 4.10 Current and Future Perspectives
11. 4.11 Conclusion
12. References
5 Brazilian (North and Northeast) Fruit By‐Products
1. 5.1 Introduction
2. 5.2 Coproducts’ Origin
3. 5.3 Types of Waste Processing
4. 5.4 Bioactive Compounds
5. 5.5 Brazilian Fruit By‐products from the North and Northeast as a Source of Colorants
6. 5.6 Brazilian North and Northeast Fruit By‐products as Source of Polysaccharides
7. 5.7 Brazilian North and Northeast Fruit By‐products as Source of Fibers
8. 5.8 Conclusions
9. References
6 Health Benefits of Mango By‐products
1. 6.1 Introduction
2. 6.2 Mango Agro wastes and Industrial By‐products
3. 6.3 Nutritional and Functional Value of Mango Wastes and By‐products
4. 6.4 Potential Health Benefits of Mango Wastes and By‐products
5. Acknowledgements
6. References
7 Citrus Waste Recovery for Sustainable Nutrition and Health
1. 7.1 Introduction
2. 7.2 Citrus By‐products: Natural Sources of Health‐Promoting Food Ingredients
3. 7.3 Health‐Promoting Effects
4. 7.4 Food Applications
5. 7.5 Safety
6. 7.6 Conclusions
7. Acknowledgments
8. References
8 Vegetable By‐products
1. 8.1 Introduction
2. 8.2 Global and/or by Region Vegetable Food Production and Postharvest Waste
3. 8.3 Global and/or Regional Vegetable Industrialization and By‐Product Generation
4. 8.4 Nutraceutical Composition
5. 8.5 Proven Nutraceutical In Vitro and In Vivo Bioactivity
6. 8.6 Methods and Strategies Used by the Food Sector and Other Industries
7. 8.7 Commercialization or Transformation in Value‐Added Products
8. Acknowledgments
9. References
9 Flaxseed By‐products
1. 9.1 Introduction
2. 9.2 Flaxseed Protein
3. 9.3 Advanced Processing
4. 9.4 Mucilage
5. 9.5 Current Trends and Perspectives
6. Acknowledgments
7. References
10 Seed Hull Utilization
1. 10.1 Introduction
2. 10.2 Seed Hull Production
3. 10.3 Seed Hull Composition
4. 10.4 Dehulling Technology
5. 10.5 Recovery of Compounds from Seed Hull
6. 10.6 Prospects and Challenges
7. References
11 Health Benefits of Spent Coffee Grounds
1. 11.1 Introduction
2. 11.2 Coffea Arabica L. Generalities
3. 11.3 Coffee Processing and By‐products
4. 11.4 Physicochemical Characteristics in SCG
5. 11.5 Nutritional Properties of SCG
6. 11.6 Nutraceuticals in SCG
7. 11.7 Health Benefits of Spent Coffee Grounds
8. References
12 Health Benefits of Silverskin
1. 12.1 Introduction
2. 12.2 Improvement of Gastrointestinal Health
3. 12.3 Prevention of Metabolic Disorders
4. 12.4 Improvement of Skin Health
5. 12.5 Conclusions
6. Acknowledgements
7. References
13 Cocoa By‐products
1. 13.1 Introduction
2. 13.2 Cocoa Bean Shell
3. 13.3 Cocoa Pod Husk
4. 13.4 Cocoa Mucilage/Pulp/Sweating
5. 13.5 Technological Properties of Cocoa By‐products
6. 13.6 Concluding Remarks
7. References
14 Emerging and Potential Bio‐Applications of Agro‐Industrial By‐products Through Implementation of Nanobiotechnology
1. 14.1 Introduction
2. 14.2 Green Synthesis of Metallic Nanoparticles Mediated by Agro‐Industrial Wastes
3. 14.3 Agro‐Industrial Wastes as Platforms for Biofunctional Nanocomposite Production
4. 14.4 Nano‐Drug Delivery Systems for Encapsulation, Protection, and Controlled Release of Bioactive Agents Extracted from Agro‐Industrial Wastes
5. 14.5 Concluding Remarks
6. References
Index
End User License Agreement

List of Tables

Chapter 1
1. Table 1.1 Global production of cereals (millions of tons).
2. Table 1.2 Crop residues expressed as biomass burned (dry matter), in millions of...
3. Table 1.3 Main cereal grains processing by‐products.
4. Table 1.4 Classification of nutraceutical ingredients in some cereal grain by‐pr...
Chapter 2
1. Table 2.1 Different classes of bacteriocins.
Chapter 3
1. Table 3.1 Production, area harvested, and yield from pulses in 2016.
2. Table 3.2 Health benefits from pulse by‐products.
Chapter 4
1. Table 4.1 Proximate composition (g/100 g) of chickpea raw and cooked seed and aq...
Chapter 5
1. Table 5.1 Phenolic compounds and antioxidant activity of freeze‐dried pineapple,...
2. Table 5.2 Bioactive compounds and antiradical activity of freeze‐dried jaboticab...
3. Table 5.3 Antioxidant activity in ethanolic extracts of fruits coproducts.
4. Table 5.4 Studies related to the extraction of colorants from fruit by‐products ...
Chapter 6
1. Table 6.1 Chemical composition of a typical mango pulp.
2. Table 6.2 Chemical composition of “Ataulfo” mango peel and pulp (flesh).
3. Table 6.3 Phenolic composition of “Ataulfo” mango peel and pulp (flesh).
4. Table 6.4 Antibiotic effect of mango by‐products: planktonic cells.
Chapter 7
1. Table 7.1 Composition of citrus peels.
2. Table 7.2 Polyphenols in citrus peel.
Chapter 9
1. Table 9.1 Composition and functional properties of commercial flaxseed meal, fla...
2. Table 9.2 Amino acid profiles of selected flaxseed and soy samples.
Chapter 10
1. Table 10.1 Protein, oil, and hull content of different seeds, including cereal, ...
2. Table 10.2 General composition (%) of seed hulls and cereal bran, including cere...
3. Table 10.3 Total phenolic content (mg GAE/g) of cereal fractions (flour and bran...
4. Table 10.4 Phenolic content of pulse fractions (whole seed and hull). Concentrat...
Chapter 11
1. Table 11.1 Proximal analysis on spent coffee grounds (carbohydrates, lipids, pro...
2. Table 11.2 Composition of lignocellulosic feedstock.
3. Table 11.3 Growth performance of fishParalichthys olivaceus fed diets for 10 wee...
4. Table 11.4 Melanoidin, total phenolic group, and total 5‐caffeoylquinic acid con...
Chapter 12
1. Table 12.1 Chemical composition (%) of coffee silverskin (CS).
2. Table 12.2 Extraction conditions of coffee silverskin antioxidants recovery.
3. Table 12.3 Chemical composition of coffee silverskin extracts.
Chapter 13
1. Table 13.1 Chemical composition of cocoa bean shell, pod husk, and pulp/mucilage...
2. Table 13.2 Nutraceutical composition of cocoa bean shell, pod husk, and pulp/muc...
3. Table 13.3 Bioactive compounds detected in cocoa shell extracts.
4. Table 13.4 Feed value of cocoa shells.
5. Table 13.5 Chemical composition (%) of cocoa pod husk.
6. Table 13.6 Cocoa pod pectin characteristics.

List of Illustrations

Chapter 1
1. Figure 1.1 Crop residues of cereals expressed as millions of tons of nutrients...
2. Figure 1.2 Global production of crop residues, in 2008–2016.
3. Figure 1.3 Health potential of cereal/grain by‐products. Reactive oxygen speci...
Chapter 2
1. Figure 2.1 Conversion pathway of glycerol to 1,3‐propanediol.
2. Figure 2.2 Two‐stage fermentation of wheat‐based thin stillage inoculated with...
3. Figure 2.3 Average concentration for 1,3‐propanediol (A); acetic acid (B); suc...
Chapter 3
1. Figure 3.1 Recovery of husks, brokens, and husk‐rich fraction from pulse by‐pr...
Chapter 4
1. Figure 4.1 Representative 1H‐NMR spectrum of the aquafaba composition. 1, Isop...
2. Figure 4.2 (a) SDS‐PAGE separation of chickpea aquafaba protein; Lane (1): bro...
3. Figure 4.3 Aquafaba (AF) liquid and foam and commercial egg white (CEW) liquid...
4. Figure 4.4 Different genotypes of Canadian chickpea cultivars.
Chapter 5
1. Figure 5.1 Principal tropical fruits produced in the North and Northeast regio...
2. Figure 5.2 Total coproducts from industrial processing and/or secondary proces...
3. Figure 5.3 Vitamin C content (g/kg fresh matter) in the edible part of acerola...
4. Figure 5.4 Total phenolics (mg/100 g DW) in dried acerola residue (Groups G1–G...
5. Figure 5.5 Antioxidant activity of different exotic fruit coproducts measured ...
6. Figure 5.6 Antioxidant activity of fresh (FR) and dried acerola residue.
7. Figure 5.7 Antioxidant activity of cocoa coproducts (pod husks, bean shell, an...
Chapter 6
1. Figure 6.1 M. indica L. agro wastes and industrial by‐products. Clockwise: lea...
2. Figure 6.2 Agro‐industrial and consumer wastes and by‐products from mango.
3. Figure 6.3 Basic and applied scientific research and patents related to Mangif...
4. Figure 6.4 Similarities and differences in phytochemical composition in “Keitt...
5. Figure 6.5 Antibiotic action of mango phenolic compounds: mechanisms.
6. Figure 6.6 Antibiotic action of mango phenolic compounds: differential effects...
7. Figure 6.7 Antibiotic action of mango phenolic compounds: molecular interactio...
8. Figure 6.8 Antidiabetic phenolic compounds present in mango by‐products. Galli...
9. Figure 6.9 Hypolipidemic phytochemicals present in mango by‐products. Irifloph...
10. Figure 6.10 Anticancer phytochemicals present in mango by‐products. Penta‐O‐ga...
Chapter 7
1. Figure 7.1 Citrus structure and by‐products from juice processing [10].
2. Figure 7.2 Fruit juice production flow chart.
3. Figure 7.3 Antioxidant dietary fiber. Interaction between polyphenols and fibe...
4. Figure 7.4 Beneficial effects of citrus by‐products on diabetic retinopathy.
5. Figure 7.5 Effects of hesperidin from citrus peels.
6. Figure 7.6 Effects of hesperetin from citrus peels.
7. Figure 7.7 Effects of naringenin from citrus peels.
Chapter 8
1. Figure 8.1 Global and by region vegetable per capita supply and intake. Vegeta...
2. Figure 8.2 Vegetables chain supply.
3. Figure 8.3 World vegetable production and losses (during storage and transport...
4. Figure 8.4 Top 10 countries with the highest world production of vegetables th...
5. Figure 8.5 Industrial tomato by‐product. (a) Industrial tomato by‐product in t...
6. Figure 8.6 Industrial jalapeño chili by‐product. (a) By‐product recovered from...
Chapter 9
1. Figure 9.1 General flaxseed protein extraction platform.
2. Figure 9.2 Pilot‐scale flaxseed protein extraction.
Chapter 10
1. Figure 10.1 Flow diagram of the general primary processing of seed from cereal...
2. Figure 10.2 (a) Structure of rapeseed (Brassica napus) (Shim Y., unpublished)....
3. Figure 10.3 Box plot depicting the difference in cumulative hull among heat tr...
4. Figure 10.4 Schematic diagram of the cross section of the TADD. The dehulling ...
5. Figure 10.5 Roller milling. (a) Drawing of a general configuration of a roller...
6. Figure 10.6 Impact dehuller. (a) Cross section diagram of a centrifuge impacto...
Chapter 11
1. Figure 11.1 Coffee green global annual production.
2. Figure 11.2 Coffee cherry fruit processing and coffee by‐products generated.
3. Figure 11.3 Scanning electron microscopy (SEM) images of: (a–d) coffee ground ...
4. Figure 11.4 SEM micrographs of spent coffee grounds (a, b) and coffee silversk...
5. Figure 11.5 Value‐added products/sustainability of the coffee agro‐industry.
6. Figure 11.6 Potential health benefits from SCG.
Chapter 12
1. Figure 12.1 Coffee silverskin location in the coffee cherry and its generation...
2. Figure 12.2 Application of coffee silverskin (CS) as a food ingredient in diff...
3. Figure 12.3 Anti‐obesity and antidiabetic properties of coffee silverskin (CS)...
4. Figure 12.4 Coffee silverskin (CS) skin health‐promoting properties for its us...
Chapter 13
1. Figure 13.1 The cocoa fruit structures (1) and wastes (2). *By difference.
2. Figure 13.2 Applications of cocoa by‐products.
Chapter 14
1. Figure 14.1 Promising application within biological areas of novel approaches ...
2. Figure 14.2 Schematic overview of the bioreduction and stabilization of metall...
3. Figure 14.3 Representation of bioreduction of metal salts to nanometals using ...
4. Figure 14.4 Illustration of the proposed mechanism of action of the biostatic ...
5. Figure 14.5 Illustration of the proposed mechanism of action of the biostatic ...
6. Figure 14.6 Biological applications of different natural residue‐reinforced na...
7. Figure 14.7 Schematic representation of natural resource used as transducers f...
8. Figure 14.8 Nanoscale drug delivery systems used for encapsulation, protection...
9. Figure 14.9 Improvement of nutraceuticals/bioactive compounds recovered from f...

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List of Contributors

J. Abraham Domínguez‐Avila
Cátedras CONACyT‐Centro de Investigación en Alimentación y Desarrollo, A.C., Sonora, México

Xochitl Aparicio‐Fernandez
Centro Universitario de los Lagos, Universidad de Guadalajara, Lagos de Moreno, Jalisco, México

Jesus F. Ayala‐Zavala
Departmento de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C., Hermosillo, Sonora, México

Rocio Campos‐Vega
Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro (UAQ), Querétaro, México

María Dolores del Castillo
Department of Bioactivity and Food Analysis, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC‐UAM), Campus de la Universidad Autónoma de Madrid, Madrid, Spain

Eduardo Dellacassa
Departamento de Química Orgánica, Facultad de Química, Universidad de la República, Montevideo, Uruguay

Paulo Henrique Machado De Sousa
Institute of Culture and Art, Federal University of Ceará, Fortaleza, Brazil

Adriana Maite Fernández‐Fernández
Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
Department of Bioactivity and Food Analysis, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC‐UAM), Campus de la Universidad Autónoma de Madrid, Madrid, Spain

Raimundo Wilane De Figueiredo
Department of Food Engineering, Federal University of Ceará, Fortaleza, Ceará, Brazil

L. Gabriela Espinosa‐Alonso
Departamento de Biotecnología Agrícola, Alimentos Funcionales Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Unidad Sinaloa, Guasave, Sinaloa, México

Marcela Gaytan‐Martinez
Posgrado en Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Santiago de Querétaro, México

Gustavo A. Gonzalez‐Aguilar
Departmento de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C., Hermosillo, Sonora, México

Fidel Guevara‐Lara
Departamento de Química, Centro de Ciencias Básicas, Universidad Autónoma de Aguascalientes, Aguascalientes, Aguascalientes, México

Diego Antonio Hernández‐Montoya
Programa de Posgrado en Alimentos del Centro de la República (PROPAC) Research and Graduate Studies in Food Science, School of Chemistry Universidad Autónoma de Querétaro (UAQ), Querétaro, México

Teresa Herrera
Department of Bioactivity and Food Analysis, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC‐UAM), Campus de la Universidad Autónoma de Madrid, Madrid, Spain

Luz A. Herrera‐Cazares
Posgrado en Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Santiago de Querétaro, México

Amaia Iriondo‐DeHond
Department of Bioactivity and Food Analysis, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC‐UAM), Campus de la Universidad Autónoma de Madrid, Madrid, Spain

M. Liceth Cuellar‐Nuñez
Programa de Posgrado en Alimentos del Centro de la República (PROPAC) Research and Graduate Studies in Food Science, School of Chemistry Universidad Autónoma de Querétaro, Querétaro, México

Guadalupe Loarca‐Piña
Programa de Posgrado en Alimentos del Centro de la República (PROPAC) Research and Graduate Studies in Food Science, School of Chemistry Universidad Autónoma de Querétaro, Querétaro, México

Carlos Vladimir López‐Rodríguez
Programa de Posgrado en Alimentos del Centro de la República (PROPAC) Research and Graduate Studies in Food Science, School of Chemistry Universidad Autónoma de Querétaro (UAQ), Querétaro, México

Gabriel Luna‐Bárcenas
Centro de Investigación y Estudios Avanzados del Instituto Politécnico Nacional (CINVESTAV‐IPN), Querétaro, México

Iván Luzardo‐Ocampo
Programa de Posgrado en Alimentos del Centro de la República (PROPAC) Research and Graduate Studies in Food Science, School of Chemistry Universidad Autónoma de Querétaro, Querétaro, México

Geraldo Arraes Maia
Department of Food Engineering, Federal University of Ceará, Fortaleza, Ceará, Brazil

E.E. Martinez‐Soberanes
Department of Plant Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
Department of Mechanical Engineering, University of Saskatchewan, Saskatoon, Canada

Sergio Medina‐Godoy
Departamento de Biotecnología Agrícola, Alimentos Funcionales, Instituto Politécnico Nacional, Guasave, Sinaloa, México

Alejandra Medrano‐Fernandez
Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay

Nancy Viridiana Mendoza García
School of Chemistry, Universidad Autónoma de Querétaro, Santiago de Querétaro, Qro, México

Rana Mustafa
Department of Plant Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
Prairie Tide Diversified Inc., Saskatoon, Saskatchewan, Canada

Karen Haydeé Nieto Figueroa
Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Santiago de Querétaro, Qro, México

Francisco J. Olivas‐Aguirre
Departmento de Ciencias de la Salud, Universidad de Sonora (campus Cajeme), Ciudad Obregon, Sonora, México

B. Dave Oomah
(Retired) Formerly with Summerland Research and Development Centre, Agriculture and Agri‐Food Canada, Summerland, BC, Canada

Maribel Ovando‐Martínez
Departamento de Investigaciones Científicas y Tecnológicas, Universidad de Sonora, Sonora, México

Héctor Pool
División de Investigación y Posgrado, Facultad de Ingeniería, Universidad Autónoma de Querétaro, Querétaro, México

Giovana Matias Do Prado
Department of Food Engineering, Federal University of Ceará, Fortaleza, Ceará, Brazil

Martin J. T. Reaney
Department of Plant Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada Prairie Tide Diversified Inc., Saskatoon, Saskatchewan, Canada, Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong, China

Nágila Maria Pontes Silva Ricardo
Department of Organic and Inorganic Chemistry, Fortaleza, Brazil

Luiz Bruno De Sousa Sabino
Department of Chemical Engineering, Federal University of Ceará, Fortaleza, Brazil

Norma Julieta Salazar‐López
Programa de Ingeniería en Horticultura, Universidad Estatal de Sonora (UES), Hermosillo, Sonora, México

Larissa Morais Ribeiro DA Silva
Department of Food Engineering, Federal University of Ceará, Fortaleza, Ceará, Brazil

Lucicleia Barros Vasconcelos Torres
Department of Food Engineering, Federal University of Ceará, Fortaleza, Ceará, Brazil

Timothy J. Tse
Department of Plant Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada

Maribel Valdez‐Morales
Departamento de Biotecnología Agrícola, CONACyT‐Instituto Politécnico Nacional, Guasave, Sinaloa, México

Haydé Azeneth Vergara‐Castañeda
Department of Biomedical Sciences, Faculty of Medicine, Universidad Autónoma de Querétaro, Querétaro, México

Abraham Wall‐Medrano
Instituto de Ciencias Biomedicas, Universidad Autonoma de Ciudad Juarez, Ciudad Juarez, Chihuahua, México

W.J. Zhang
Department of Mechanical Engineering, University of Saskatchewan, Saskatoon, Saskatchewan, Canada

Food Wastes and By‐products

Nutraceutical and Health Potential

List of Contributors