NUTRACEUTICALS FROM FRUIT AND VEGETABLE WASTE
Nutraceuticals from Fruit and Vegetable Waste, the latest volume in the series, “Bioprocessing in Food Science,” is an essential reference on the valorization of fruit and vegetable waste and the state of the art for fruit and vegetable processing.
“Bioprocessing in Food Science” is a series of volumes covering the entirety of unit operations in food processing. This latest volume disseminates the recent advances, breakthroughs, and challenges of the valorization of fruit and vegetable industry waste.
Numerous researchers have studied fruit and vegetable processing and waste valorization in general, but there is little work available to scientists and engineers regarding real-world solutions to practical everyday problems in this industry. The knowledge has to be made available in book format to facilitate academia, researchers, and the food manufacturing industry to utilize waste for extraction of valuable polysaccharides, additives, and nutraceuticals.
This groundbreaking new volume is a comprehensive compilation of all the research that has been carried out so far, their practical applications, and the future scope of research. An earnest effort to capture every possible detail and present an up-to-date compilation of scientific literature, including their own research work, for the benefit of the science has been carried out by the editors and experts in their respective fields who contributed. Students, researchers, product developers, and industry professionals will find the book an invaluable resource and a one-of-a-kind tool.
Preface xvii 1 Valorisation of Fruit and Vegetable Waste 1 Vidisha Tomer, Ashwani Kumar, Navnidhi Chhikara and Anil Panghal 1.1 Introduction 1 1.2 Valorisation of By-Products from Fruit and Vegetable Processing Industry 3 1.3 Conclusion 35 2 Nutraceuticals from Guava Waste 45 Shobhit, Alka Sharma and Aastha Dewan 2.1 Introduction 46 2.2 Guava Waste Types and Composition 51 2.3 Bioactive Potential of Guava Waste 56 2.4 Application of Guava Waste 64 2.5 Conclusion 69 3 Nutraceuticals from Emblica officinalis Waste 81 Priyanka Prasad 3.1 Introduction 81 3.2 Composition of Amla Waste 84 3.3 Utilization of Amla Waste 89 3.4 Pharmaceutical Potential of Amla Waste 90 3.5 Other Amla Waste 91 3.6 Conclusion 92 4 Nutraceuticals from Apple Waste 97 Swati Tiwari, Nisha Kumari Jha and Kalaivany 4.1 Introduction 97 4.2 Nutritional Profile and Physicochemical Composition 98 4.3 Bio-Actives and Functional Ingredients from Apple Pomace 104 4.4 Extraction of Bioactives from Apple Pomace 108 4.5 Use of Apple Pomace for Various Applications 111 4.6 Future Prospects and Conclusion 114 5 Avocado 121 Bibha Mishra. A and Vidisha Tomer 5.1 Introduction 121 5.2 Nutritional Composition of Fruit Waste 126 5.3 Phytochemical Composition of Avocado Waste 139 5.4 Pharmaceutical Potential of Fruit Waste 152 5.5 Other Methods of Utilization 160 5.6 Conclusion 163 6 Banana Waste as a Nutraceuticals Product 175 Shiva Sai Prasad and Utpal Das 6.1 Introduction 175 6.2 Chemical Composition 177 6.3 Medicinal Properties 179 6.4 Utilization of Banana Waste 183 6.5 Development of By-Products from Banana Waste 184 6.6 Summary 189 7 Burmese Grape 195 Md. Forshed Dewan and M. Amdadul Haque 7.1 Introduction 196 7.2 Burmese Grape Fruit and Fruit Waste 197 7.3 Nutraceuticals and Functional Activities of Burmese Grape Waste 198 7.4 Burmese Grape Tree Parts 209 7.5 Conclusion 213 8 Citrus 223 Nilakshi Chauhan, Diksha Sharma, Kavita Rana, Neelam, Abhishek Thakur, Ranjana Verma, Farhan M Bhat and Sushant Bhardwaj 8.1 Introduction 224 8.2 Phytochemicals in Citrus Waste 225 8.3 Principal Non-Conventional Technologies to Extract High Biological Value Compounds from Citrus Waste 226 8.4 Citrus Waste and Its Utilization 234 8.5 Conclusion 238 9 Dates 247 Ritu Pradhan and Somya Gupta 9.1 Introduction 247 9.2 Date Seeds 251 9.3 Integrating Dates with Food for Developing Value-Added Recipes 252 9.4 Nutritional Benefits 255 9.5 Antioxidants and Phytochemicals in Dates 259 9.6 Health Benefits 262 9.7 Conclusion 264 10 Ginger (Zingiber officinale) 267 Dashrath Bhati, Shweta Joshi and Soni Tilara 10.1 Introduction 268 10.2 Ginger Varieties and Its Features 268 10.3 Nutritional and Phytochemical Components of Ginger 272 10.4 Processing of Ginger 274 10.5 By-Products Generated from Ginger Processing 275 10.6 Nutraceutical Potential and Utilization of Ginger By-Products 277 10.7 Future Prospects 282 11 Jackfruit 289 M. Amdadul Haque, Md. Forshed Dewan and Md. Manjurul Haque 11.1 Introduction 290 11.2 Types of Jackfruit Waste and By-Products 291 11.3 Nutraceuticals and Functional Activities of Jackfruit Waste and By-Products 292 11.4 Parts of Jackfruit Tree 305 11.5 Conclusion 307 12 Development of Nutraceuticals from the Waste of Loquat 317 Megha Gupta, Vasudha Bansal and Uttara Singh 12.1 Introduction 317 12.2 Importance of Waste Material of Fruits 321 12.3 The Worldwide Growth Pattern of Loquat 321 12.4 Physiology and Biochemistry of Loquat 323 12.5 Use of Loquat Tree and Its Parts 324 12.6 Nutraceutical Properties 324 13 Mango 329 Nisha Singhania and Sunil Bishnoi 13.1 Introduction 330 13.2 Mango Peel 331 13.3 Nutritional Composition 331 13.4 Phytochemical Composition 333 13.5 Utilization of Mango Peel 337 13.6 Mango Kernel 337 13.7 Nutritional Composition of Mango Kernel 338 13.8 Phytochemical Composition of Mango Kernel 340 13.9 Utilization of Mango Kernel 344 13.10 Other By-Products of Mango Waste 345 14 Melon 349 Madhusmita Dishri and Nisha Thakur 14.1 Introduction 350 14.2 History, Origin and Domestication 350 14.3 Diversity and Botanical Groups of Melon 351 14.4 Consumer Preference for Melon 352 14.5 Nutritional Importance, Health Benefits and Culinary Uses of Melon 353 14.6 Fruits and Vegetables Wastage 357 14.7 Melon Waste: Seed and Peel 360 14.8 Melon Seed 364 14.9 Melon Rind/Peel 374 14.10 Nutraceutical Potential and Health Benefits from Melon Waste 382 14.11 Applications of Melon Waste 386 14.12 Conclusion 388 15 Okra (Abelmoschus esculentus) 403 Adhithyan T. Pillai, Narinder Kaur and Sonia Morya 15.1 Introduction 403 15.2 Bioactive Constituents 405 15.3 Nutritional Constituents 406 15.4 Nutraceutical Applications 407 15.5 Pharmacological Potential Applications 409 15.6 Mechanisms of Action of Bioactive Components 413 15.7 Abelmoschus Esculentus in Waste Treatment 415 15.8 Conclusion 417 16 Papaya Waste as a Nutraceuticals Product 425 Utpal Das and Shiva Sai Prasad 16.1 Introduction 425 16.2 Nutritional Composition 426 16.3 Nutraceutical Application 427 16.4 Conclusion 436 17 Peach (Prunus persica (L.) Batsch) 441 Sujetha R. and Vidisha Tomer 17.1 Introduction 441 17.2 Nutritional Composition of Peach Wastes 446 17.3 Phytochemical Composition of Peach Wastes 454 17.4 Pharmaceutical Potential of Peach Wastes 469 17.5 Industrial Utilization of Peach Wastes 476 17.6 Conclusion 478 18 Pumpkin (Cucurbita) 487 Manpreet Kaur, Sonika Sharma and Ajmer Singh Dhatt 18.1 Introduction 487 18.2 World Production Scenario of Pumpkin 489 18.3 Pumpkin Seed 490 18.4 Pumpkin Peel 502 18.5 Conclusion 506 Conflict of Interest 506 References 506 Index 513
Vidisha Tomer, PhD, is an assistant professor in the Department of Food Science and Technology, Lovely Professional University, Phagwara, India and has over four years of teaching and research experience. She completed her PhD in Food and Nutrition (2014) from Punjab Agricultural University (PAU), Ludhiana. She has authored 20 publications and four book chapters and is also an active reviewer of reputed journals. Navnidhi Chhikara, PhD, is an assistant professor in the Department of Food Technology at Guru Jambheshwar University of Science and Technology, Hisar, India. She has 11 years of teaching and research experience and has taught various subjects, including health foods and food safety at the graduate and postgraduate levels. She has published more than 60 research papers in scientific and technical journals, is an editor and editorial board member of multiple international journals, and has received numerous awards for her scholarship. Ashwani Kumar, PhD is an assistant professor in the Department of Food Science and Technology, Lovely Professional University, Phagwara, India. He earned his PhD in food technology from Punjab Agricultural University, Ludhiana. He has 31 papers and six book chapters in indexed journals and books. He has applied for one national patent and is also a reviewer of several esteemed journals. Anil Panghal, PhD, is an assistant scientist in the Department of Processing and Food Engineering at CCS Haryana Agricultural University. Previously, he worked with Nestle as a production manager for nine years. His areas of expertise include bioprocessing, manufacturing, food chemistry, food science, and technology, FSMS, and nutrition. He obtained his PhD in food technology, focusing on the molecular and physicochemical quality aspects of commercial wheat varieties. He has published various research papers in reputed journals and chapters for international publishers.
