Green Extraction and Valorization of By-Products from Food Processing

Generating of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities is unavoidable and over the last decades, an increased public interest has been shown in the challenge of food wastage. Apart from its significant quantities, the physicochemical characteristics of the various agricultural waste and by-products denote that there is immense potential for their reuse, recycle, and valorisation through various different processes. Green Extraction and Valorization of By-Products from Food Processing provides an overview about the valorization or reuse of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities. Waste disposal and by-product management in food processing industry pose problems in the areas of environmental protection and sustainability. However, they could be a great source of valuable nutraceuticals, which can be used to deal with the prospects of feeding fast growing population in 21st century. Features: Gives detailed guidance and presents case-studies about valorization of food wastes and by-products Shows the main conventional and innovative extraction techniques for food waste and by-products valorization Provides an estimated idea regarding the recovery of high-added value compounds Discusses the recovery of high-added value compounds Perspectives originated from the enormous amounts of food related materials that are discharged worldwide and the existing technologies, which promise the recovery, recycling and sustainability of high-added value ingredients inside food chain will be discussed in this book. This book is of value to academics, research institutes, and food industry engineers particularly the research and development professionals who are looking for effective management and utilization of food processing wastes and byproducts. In addition, it is suitable for undergraduate, post- graduate students, research scholars, postdoctoral fellows and faculty members from universities and colleges who pursue academic careers in Food Technology, Food Biotechnology, Fermentation and Bioengineering, Bioprocess Technology, Food science and Technology.

Table of Contents:
Contents PREFACE vii ABOUT THE EDITORS ix CONTRIBUTORS xi CHAPTER1 GREEN EXTRACTION 1 MARTINA PÉREZ-SERRANO, TOMÁS LANDETE-CASTILLEJOS, LUIS ROCA-PÉREZ, MLADEN BRNČIĆ, SUZANA RIMAC-BRNČIĆ, JOSE M. LORENZO, FRANCISCO J. MARTI-QUIJAL, AND FRANCISCO J. BARBA CHAPTER2 DAIRY BY-PRODUCTS AS SOURCE OF HIGH ADDED VALUE COMPOUNDS: CONVENTIONAL AND INNOVATIVE EXTRACTION METHODS 23 NOEMÍ ECHEGARAY, JUAN A. CENTENO, AND JAVIER CARBALLO CHAPTER3 EXTRACTION OF VALUABLE COMPOUNDS FROM MEAT BY-PRODUCTS 55 MIRIAN PATEIRO, PAULA BORRAJO, RUBÉN DOMÍNGUEZ, PAULO E.S. MUNEKATA, JOSE M. LORENZO, PAULO CEZAR BASTIANELLO CAMPAGNOL, IGOR TOMASEVIC, AND FRANCISCO J. BARBA CHAPTER4 TAILOR-MADE PROCESS TO RECOVER HIGH ADDED VALUE COMPOUNDS FROM FISHERY BY-PRODUCTS 91 JOSÉ ANTONIO VÁZQUEZ, ANA I. DURÁN, ARACELI MENDUÍÑA, MARGARITA NOGUEIRA, JAVIER FRAGUAS, JESÚS MIRÓN, AND JESÚS VALCÁRCEL CHAPTER5 RECOVERY OF ANTIOXIDANT BIOACTIVE COMPOUNDS FROM SWEET POTATO AND BY-PRODUCTS 141 ZHENZHOU ZHU, FANG WANG, ELENA ROSELLÓ-SOTO, FRANCISCO J . MARTÍ-QUIJAL, FRANCISCO J. BARBA, KASHIF GHAFOOR, JOSÉ M. LORENZO, CYRIELLE GARCIA, AND FABIENNE REMIZE CHAPTER6 VALUABLE COMPOUNDS EXTRACTION FROM CEREAL WASTE AND BY-PRODUCTS 153 MANUEL VIUDA-MARTOS, JUANA FERNÁNDEZ-LÓPEZ, AND JOSÉ ANGEL PÉREZ-ÁLVAREZ CHAPTER7 REUSE OF TIGER NUTS BY-PRODUCTS: FOOD FORMULATION, CLEAN RECOVERY OF OIL AND BIOACTIVE COMPOUNDS, AND EVALUATION OF THE CYTOTOXICITY OF THE OILS 187 ELENA ROSELLÓ-SOTO, FRANCISCO J. BARBA, FRANCISCO J. MARTÍ-QUIJAL, MARIA G. DASKALAKI, JOSÉ M. LORENZO, CYRIELLE GARCIA, AND FABIENNE REMIZE CHAPTER8 GREEN EXTRACTION OF NUTRITIONAL AND ANTIOXIDANT VALUABLE COMPOUNDS FROM WINE BY-PRODUCTS 201 FRANCISCO J. BARBA, BELÉN GÓMEZ, GABRIELA I. DENOYA, MLADEN BRNČIĆ, SUZANA RIMAC-BRNČIĆ, JOSE M. LORENZO, AND ANDRÉS MORENO CHAPTER9 VALORIZATION OF OLIVE OIL AND OILSEED BY-PRODUCTS THROUGH GREEN EXTRACTION TECHNIQUES 215 SONIA BARBA-ORELLANA, ELENA ROSELLÓ-SOTO, PAULO E.S. MUNEKATA, JOSÉ M. LORENZO, KASHIF GHAFOOR, CÁTIA DOURADO, JORGE A. SARAIVA, AND FRANCISCO J. BARBA CHAPTER 10 RESEARCH, DEVELOPMENT, AND INNOVATION IN DAIRY AND MEAT-BASED FOODS USING VALUED ADDED COMPOUND OBTAINED FROM MEDITERRANEAN FRUIT BY-PRODUCTS 243 JOSÉ ANGEL PÉREZ-ALVAREZ, MANUEL VIUDA-MARTOS, AND JUANA FERNÁNDEZ-LÓPEZ CHAPTER 11 VALUABLE COMPOUNDS IN COFFEE BY-PRODUCTS 277 PATRICIA ESQUIVEL AND VÍCTOR M. JIMÉNEZ CHAPTER 12 EXTRACTION OF VALUABLE COMPOUNDS FROM LEAF VEGETABLES BY-PRODUCTS 293 JOÃO CARLOS MARTINS BARREIRA AND ISABEL CRISTINA FERNANDES RODRIGUES FERREIRA CHAPTER 13 VALUABLE COMPOUNDS IN ALGAE 315 LARS LEONHARDT, JULIAN WITT, STEFAN TOEPFL, HARALD ROHM, AND OLEKSII PARNIAKOV CHAPTER 14 ENVIRONMENTAL LIFE CYCLE ASSESSMENT AND REGULATORY ISSUES OF INNOVATIVE GREEN EXTRACTION PROCEDURES 339 ERASMO CADENA AND MATHILDE FIORLETTA INDEX 357

About the Author :
Francisco J. Barba, Elena Rosello Soto, Mladen Brncic, Jose Manuel Lorenzo Rodriquez