Valorization of fruit processing by-products PDF
Preview Valorization of fruit processing by-products
Valorization of Fruit Processing By-products Thispageintentionallyleftblank Valorization of Fruit Processing By-products Edited by Charis M. Galanakis Research & Innovation Department, Galanakis Laboratories, Chania, Greece Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria AcademicPressisanimprintofElsevier 125LondonWall,LondonEC2Y5AS,UnitedKingdom 525BStreet,Suite1650,SanDiego,CA92101,UnitedStates 50HampshireStreet,5thFloor,Cambridge,MA02139,UnitedStates TheBoulevard,LangfordLane,Kidlington,OxfordOX51GB,UnitedKingdom Copyright©2020ElsevierInc.Allrightsreserved. Nopartofthispublicationmaybereproducedortransmittedinanyformorbyanymeans,electronicormechanical,including photocopying,recording,oranyinformationstorageandretrievalsystem,withoutpermissioninwritingfromthepublisher. Detailsonhowtoseekpermission,furtherinformationaboutthePublisher’spermissionspoliciesandourarrangements withorganizationssuchastheCopyrightClearanceCenterandtheCopyrightLicensingAgency,canbefoundatourwebsite: www.elsevier.com/permissions. ThisbookandtheindividualcontributionscontainedinitareprotectedundercopyrightbythePublisher(otherthanasmaybe notedherein). Notices Knowledgeandbestpracticeinthisfieldareconstantlychanging.Asnewresearchandexperiencebroadenourunderstanding, changesinresearchmethods,professionalpractices,ormedicaltreatmentmaybecomenecessary. Practitionersandresearchersmustalwaysrelyontheirownexperienceandknowledgeinevaluatingandusinganyinformation, methods,compounds,orexperimentsdescribedherein.Inusingsuchinformationormethodstheyshouldbemindfuloftheir ownsafetyandthesafetyofothers,includingpartiesforwhomtheyhaveaprofessionalresponsibility. Tothefullestextentofthelaw,neitherthePublishernortheauthors,contributors,oreditors,assumeanyliabilityforanyinjury and/ordamagetopersonsorpropertyasamatterofproductsliability,negligenceorotherwise,orfromanyuseoroperationof anymethods,products,instructions,orideascontainedinthematerialherein. BritishLibraryCataloguing-in-PublicationData AcataloguerecordforthisbookisavailablefromtheBritishLibrary LibraryofCongressCataloging-in-PublicationData AcatalogrecordforthisbookisavailablefromtheLibraryofCongress ISBN:978-0-12-817106-6 ForInformationonallAcademicPresspublications visitourwebsiteathttps://www.elsevier.com/books-and-journals Publisher:CharlotteCockle AcquisitionEditor:NinaRosadeAraujoBandeira EditorialProjectManager:KaterinaZaliva ProductionProjectManager:NileshKumarShah CoverDesigner:MarkRogers TypesetbyMPSLimited,Chennai,India Contents Listofcontributors ix 2.3 Possibilitiesofapplicationofapple Preface xi processingby-products 28 2.3.1 Pectin 29 2.3.2 Valorizationofappleby-products 1. Fruit processing by-products as throughantioxidantsextraction 32 food ingredients 1 2.4 Conclusion 37 References 37 SusanneStruckandHaraldRohm Furtherreading 42 1.1 Introduction 1 1.2 Processingoffruitby-products 2 3. Apricot 43 1.2.1 Pomaceprocessingconditions 2 1.2.2 Influenceofprocessingonpomace Estefanı´aGonza´lez-Garcı´a,Marı´aLuisaMarina composition 3 andMarı´aConcepcio´nGarcı´a 1.3 Technofunctionalandphysical 3.1 Introduction 43 propertiesofprocessedfruitpomace 4 3.2 Apricotkernel 44 1.3.1 Pomaceasasourceofdietary 3.2.1 Kerneloil 44 fiberandbioactivecompounds 4 3.2.2 Kernel:skinandpresscake 52 1.3.2 Roleofdietaryfiberinthehuman 3.2.3 Essentialoil 55 nutrition 4 3.3 Otherapricotby-products 56 1.3.3 Physicalpropertiesofprocessedfruit 3.3.1 Pomace 56 pomace 5 3.3.2 Thinnedapricots 58 1.4 Applicationoffruitpomaceinbaked 3.3.3 Blanchingwaterconcentrateand products 6 debitteringwaterconcentrate 58 1.5 Pasta 9 3.4 Applicationofapricotby-products 58 1.6 Meatproducts 10 3.5 Conclusionsandfuturetrends 61 1.7 Conclusion 12 Acknowledgments 61 References 12 References 61 2. Apple 17 4. Avocado 67 SenkaVidovic´,AleksandraTepic´ Horecki, HueyShiLye,MeiKyingOng,LaiKuanTeh, JelenaVladic´,ZdravkoSˇumic´, ChewCheenChangandLooKeatWei AleksandraGavaric´ andAnitaVakula 4.1 Introduction 67 2.1 Apple 17 4.2 Nutritionalcomposition 70 2.2 Applefruitprocessing 18 4.3 Extractionofphytochemicals 72 2.2.1 Applefruitjuiceproduction 18 4.4 Healthbenefits 74 2.2.2 Concentratedfruitjuiceproduction 25 4.4.1 Antioxidanteffect 74 2.2.3 By-productsofapplefruitjuice 4.4.2 Anticancer 78 production 26 4.4.3 Antidiabetic 80 2.2.4 Otherappleprocessing—apple- 4.4.4 Antiatherogenic 81 containingfruitfiltertea 4.4.5 Antimicrobialeffect 84 productionandby-product 4.4.6 Antiinflammatoryeffect 86 remaining 27 4.5 Industrialapplications 88 v vi Contents 4.6 Conclusion 89 7.2 Citrusfruitwastegenerationand References 89 management 146 Furtherreading 93 7.3 Valorizationofcitruswaste 148 7.3.1 Recoveryof 5. Berries 95 phytochemicals/bioactive compounds 148 PetrasRimantasVenskutonis 7.3.2 Recoveryofessentialoil 151 Abbreviations 95 7.3.3 Recoveryofenergy 152 5.1 Introduction 96 7.4 Othervalue-addedproducts 157 5.2 Compositionofberrypomace 97 7.4.1 Productionofenzymes 157 5.2.1 Cellwallpolysaccharides, 7.4.2 Organicacidproduction 159 proteins,andminerals 97 7.4.3 Dietaryfibersproduction 159 5.2.2 Berrypomaceandseedoil 99 7.4.4 Productionofsinglecellprotein 160 5.2.3 Phytochemicalcompositionand 7.4.5 Candypreparation 160 bioactivitiesofpomace 102 7.5 Bioeconomyconceptincitruswaste 5.3 Processingofberrypomace 108 valorization 161 5.3.1 Postpressingpreparationofberry 7.6 Futurescope 162 pomaceforprocessing 108 7.7 Conclusion 162 5.3.2 Extractionofvariousconstituents References 162 fromberrypomace 109 Furtherreading 166 5.4 Applicationofberrypomaceproducts 116 5.4.1 Applicationsofdried 8. Mango 167 berrypomace 117 5.4.2 Applicationsofberrypomace C.H.Okino-Delgado,D.Z.Prado, extracts 118 MileneStefaniPereira,DafneAngelaCamargo, 5.4.3 Encapsulationofpomace MelianeAkemiKoikeand ingredients 119 LucianaFranciscoFleuri 5.5 Conclusion 120 8.1 Introduction 167 Acknowledgments 120 8.2 Mangowaste 169 References 120 8.3 Mangopeel 170 Furtherreading 125 8.4 Mangoseed 172 8.5 Mangowasteassubstrate 174 6. Chestnut 127 8.6 Prospectsandconclusion 177 DianaPinto,NairBraga,AnaMargaridaSilva, References 177 PauloCosta,CristinaDelerue-Matos Furtherreading 181 andFranciscaRodrigues Abbreviations 127 9. Passion fruit 183 6.1 Introduction 128 PramoteKhuwijitjaru 6.2 Castaneasativaby-products 128 andKhwanjaiKlinchongkon 6.2.1 Leaves 129 6.2.2 Flowers 133 9.1 Introduction 183 6.2.3 Shells 135 9.2 Passionfruitproduction 184 6.2.4 Burs 137 9.3 Pulpandjuiceprocessing 185 6.3 Futureperspectives 140 9.4 Animalfeeding 185 6.4 Conclusion 140 9.5 Valuablecomponentsfrompeel 185 Acknowledgments 141 9.5.1 Dryingofpeel 185 References 141 9.5.2 Pectinandpecticoligosaccharides 186 9.5.3 Dietaryfiber 189 7. Citrus fruits 145 9.5.4 Passionfruitpeelflour 190 9.5.5 Passionfruitpeelextract 190 DebajyotiKundu,MohanDas,ReddhyMahle, 9.6 Valuablecomponentsfromseed 191 PrithaBiswas,SandipanKarmakarandRintu 9.6.1 Dryingofseed 191 Banerjee 9.6.2 Seedoil 191 7.1 Introduction 145 9.6.3 PiceatannolandscirpusinB 195 Contents vii 9.6.4 Otherphenoliccompoundsand 11.3.1 Phytochemicalextraction 233 antioxidantactivities 196 11.3.2 Prebioticsingredients 240 9.6.5 Seedprotein 196 11.3.3 Substrateforfermentation 241 9.6.6 Antifungalprotein 196 11.4 Processingmethodtominimize 9.6.7 Seedfiber 197 thewasteafterextraction 242 9.7 Conclusion 197 11.5 Constraintsandchallengesin References 197 reutilizingpinkguavaby-products 245 11.6 Furtherresearchtofillthe 10. Pineapple 203 knowledgegap 247 References 248 TodorVasiljevic 10.1 Introduction 203 12. Pomegranate 253 10.2 Pineapplewasteutilization 204 10.3 Proteinutilizationfrompineapple ShohrehSaffarzadeh-Matin waste—bromelainenzyme 204 12.1 Introduction 253 10.4 Bromelainextractionstrategies 209 12.1.1 Polyphenolextractionof 10.5 Membranefiltrationprocessfor pomegranatewaste 254 bromelainextraction 209 12.1.2 Assessmentofextraction 10.6 Applicationofmembranetechnology methodefficiency 265 inbromelainpurification 213 12.1.3 Purificationandfractionation 268 10.7 Configurationalconsiderations 213 12.1.4 Healthbenefits,safety 10.8 Processingparametersconsiderations 216 assessment,andstabilityof 10.9 Bromelainpurity 217 pomegranatefruitextract 270 10.10 Valorizationofcarbohydrates 218 12.1.5 Concludingremarks 272 10.10.1 Insolublefibers—cellulose References 273 andhemicellulose 218 10.11 Solublefibers—pectinandgums 218 10.12 Simplesugars—productionof 13. Strawberry 281 organicacids 219 10.13 Othervalue-addedproducts IsidoroGarcı´a-Garc´ıa, obtainedfrompineapplewaste 219 M.CarmenGarcı´a-Parrilla, 10.14 Conclusion 220 InesM.Santos-Duen˜as,AlbertMas References 221 andAnaM.Can˜ete-Rodrı´guez Furtherreading 225 13.1 Introduction 281 13.2 Developmentofnewproducts 285 11. Pink guava 227 13.3 Usingstrawberriestoobtain YingPingChang,KwanKitWoo fermentedproducts 287 andCharlesGnanaraj 13.3.1 Processdevelopmentand qualitycontrol 287 11.1 Introduction 227 13.3.2 Biotransformationofstrawberry 11.1.1 Aboutpinkguava 227 pure´eintowineandvinegar 288 11.1.2 Pinkguavaby-products 228 13.4 Conclusions 296 11.2 Functionalpropertiesand Acknowledgments 296 health-promotingeffectsofpinkguava References 297 phytochemicalconstituents 229 Furtherreading 300 11.3 Possibleroutestoupgradepink guavaby-productscommercialization Index 301 values 231 Thispageintentionallyleftblank List of Contributors Rintu Banerjee Department of Agricultural and Food M. Carmen Garc´ıa-Parrilla Departamento de Nutricio´n Engineering, Indian Institute of Technology y Bromatolog´ıa, Toxicolog´ıa y Medicina Legal, Kharagpur,Kharagpur,India Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain Pritha Biswas SchoolofMedicalScienceandTechnology, Indian Institute of Technology Kharagpur, Kharagpur, Aleksandra Gavaric´ Faculty of Technology Novi Sad, India UniversityofNoviSad,NoviSad,Serbia Nair Braga REQUIMTE/LAQV, Instituto Superior de Charles Gnanaraj Faculty of Science, Department of Engenharia do Porto, Instituto Polite´cnico do Porto, Chemical Science, Universiti Tunku Abdul Rahman, Porto,Portugal Negeri Perak,Malaysia Dafne Angela Camargo Sa˜o Paulo State Estefan´ıa Gonza´lez-Garc´ıa Department of Analytical University (UNESP), Institute of Biosciences, Chemistry, Physical Chemistry and Chemical Botucatu,Brazil Engineering, Faculty of Science, Chemical Research Institute “Andre´s M. del R´ıo” (IQAR), University of Ana M. Can˜ete-Rodr´ıguez Departamento de Qu´ımica Alcala´,Madrid,Spain Inorga´nica e Ingenier´ıa Qu´ımica, Facultad de Ciencias,UniversidaddeCo´rdoba,Co´rdoba,Espan˜a Sandipan Karmakar Xavier Institute of Management, Xavier University,Bhubaneswar,India Chew Cheen Chang Department of Chemical Science, Faculty of Science, Universiti Tunku Abdul Rahman, Pramote Khuwijitjaru Department of Food Kampar,Malaysia Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom, Ying Ping Chang Faculty of Science, Department of Thailand Chemical Science, Universiti Tunku Abdul Rahman, Negeri Perak,Malaysia Khwanjai Klinchongkon Department of Innovation in Food Technology, College of Health Sciences, Paulo Costa REQUIMTE/UCIBIO, Department of Drug Christian University of Thailand, Nakhon Pathom, Sciences, Faculty of Pharmacy, University of Porto, Thailand Porto,Portugal Meliane Akemi Koike Sa˜o Paulo State University Mohan Das Department of Agricultural and Food (UNESP),InstituteofBiosciences,Botucatu,Brazil Engineering, Indian Institute of Technology Kharagpur,Kharagpur,India Debajyoti Kundu Department of Agricultural and Food Engineering, Indian Institute of Technology Cristina Delerue-Matos REQUIMTE/UCIBIO, Kharagpur,Kharagpur,India Department of Drug Sciences, Faculty of Pharmacy, UniversityofPorto,Porto,Portugal Huey Shi Lye Department of Agricultural and Food Science, Faculty of Science, Universiti Tunku Abdul Luciana Francisco Fleuri Sa˜o Paulo State University Rahman,Kampar,Malaysia (UNESP),InstituteofBiosciences,Botucatu,Brazil Reddhy Mahle Department of Agricultural and Food Mar´ıa Concepcio´n Garc´ıa Department of Analytical Engineering, Indian Institute of Technology Chemistry, Physical Chemistry and Chemical Kharagpur,Kharagpur,India Engineering, Faculty of Science, Chemical Research Institute “Andre´s M. del R´ıo” (IQAR), University of Mar´ıa Luisa Marina Department of Analytical Alcala´,Madrid,Spain Chemistry, Physical Chemistry and Chemical Engineering, Faculty of Science, Chemical Research Isidoro Garc´ıa-Garc´ıa Departamento de Qu´ımica Institute “Andre´s M. del R´ıo” (IQAR), University of Inorga´nica e Ingenier´ıa Qu´ımica, Facultad de Alcala´,Madrid,Spain Ciencias,UniversidaddeCo´rdoba,Co´rdoba,Espan˜a ix
The list of books you might like
