Value Added Products From Food Waste

✍ Scribed by Elsa Cherian (editor), Baskar Gurunathan (editor)

• Publisher: Springer
• Year: 2024
• Tongue: English
• Leaves: 293
• Category: Library

✦ Synopsis

The rapid increase in industrial processes for the preparation and processing of various food products have resulted in the creation of large quantities of waste. These food wastes contain large amounts of nutrients which can be further converted into useful products, making byproduct technology increasingly important.

Byproducts produced from various agro-based industries like cereals, fruits, vegetable processing, fish, meat and poultry can be converted into beneficial products. For instance, cereal and legume processing produces large quantities of wastes which can result in environmental problems affecting air, soil and water quality. These wastes can be efficiently utilized and converted into value added products such as bioethanol, butanol, biohydrogen, biogas, biocoal, industrially treasured enzymes, biofertilizer, proteins and organic acids.

Value Added Products From Food Wastecovers waste managementtechniques utilized for managing raw materials in the food industry in an efficient way, recovering and reusing waste or neutralizing unwanted components. Chapters focus on the latest technologies and efficient management systems in all areas of food processing that make this process economical and minimize the hazards caused by the deposition of waste. From the dairy industry to cereals to fruits and vegetables to fish, each aspect of the food industry is examined with an eye for how to utilize food waste, transforming these wastes into value added products.

✦ Table of Contents

Preface
Contents
About the Editors
Part I: Introduction
Chapter 1: Food Waste to Food and Nutrition Security—Need of the Hour
1.1 Introduction
1.2 Food Wastage: The Contemporary Portrayal
1.3 Food Waste, Food and Nutrition Security
1.4 Necessity to Reduce Food Wastage
1.5 Preventive Measures
1.6 Food Loss and Waste to Value-Added Foods—Better Food and Nutrition Security
1.7 Future Prospects and Challenges
1.8 Conclusion
References
Part II: Waste Utilization from Dairy Industry
Chapter 2: Value Addition and Sustainable Management of Dairy Industry Byproducts
2.1 Introduction
2.2 Byproducts in the Dairy Industry
2.2.1 Byproducts from Skim Milk
2.2.1.1 Casein
2.2.1.2 Co-precipitates
2.2.1.3 Protein Hydrolysates (PH)
2.2.2 Byproducts from Whey
2.2.2.1 Whey and Its Composition
2.2.2.2 Whey Processing
2.2.2.3 Whey Cheese and Whey Powder
2.2.2.4 Whey Proteins
2.2.2.5 Lactose
2.2.2.6 Whey Beverages
2.2.3 Ghee Residue
2.2.4 Organic Acid Production
2.2.5 Enzymes
2.2.6 Bioactive Compounds
2.2.7 Single-Cell Protein
2.2.8 Biofuels
2.3 Sustainable Management of Dairy Industry Waste
2.4 Future Prospects
2.5 Conclusion
References
Untitled
Part III: Waste Utilization from Cereals
Chapter 3: Effective Utilization of Agricultural Cereal Grains in Value-Added Products: A Global Perspective
3.1 Introduction
3.2 Methods of Processing Cereal Byproducts
3.2.1 Dry Milling
3.2.2 Wet Milling
3.3 Processing Cereal Byproducts
3.3.1 Corn Byproducts
3.3.2 Rice Byproducts
3.3.3 Wheat Byproducts
3.4 Applications of Cereal Byproducts
3.5 Value-Added Products from Cereals
3.6 Future Prospects and Challenges
3.6.1 Prospects
3.6.2 Challenges
3.7 Summary
References
Part IV: Waste Utilization from Fruits and Vegetables
Chapter 4: Fruit Peel–Based Edible Coatings/Films
4.1 Introduction
4.2 The Mechanisms and Functions of Coatings/Films
4.3 Fruit Peel–Based Edible Packaging Materials
4.4 Classification of Edible Films and Coatings
4.5 Protein-Based Edible Materials
4.5.1 Gelatin
4.5.2 Collagen
4.5.3 Starch
4.6 Polysaccharide-Based Edible Materials
4.6.1 Pectin
4.6.2 Cellulose and Its Derivatives
4.6.3 Chitosan
4.7 Lipid-Based Edible Materials
4.8 Characterizations of Edible Coatings/Films
4.9 Conclusion
References
Chapter 5: Bioenzymes from Wastes to Value-Added Products
5.1 Introduction
5.2 Sources of Bioenzymes from Wastes
5.3 Production Mechanisms of Wastes for Bioenzymes (Fig. 5.1)
5.4 Application of Bioenzymes for Different Purposes
5.4.1 Bio Adsorbent
5.4.2 Biosurfactant Production
5.4.3 Bioethanol and Biofuel Production
5.4.4 Biopesticide Production
5.4.5 Biofertilizer
5.4.6 Nanomedicines for Enhanced Cancer Therapy
5.4.7 Bio Soil Stabilization
5.4.8 Biohydrogen
5.5 Future Prospective of Bioenzyme Products
5.6 Conclusion
References
Chapter 6: Valorization of Fruit Processing Industry Waste into Value-Added Chemicals
6.1 Introduction
6.2 Sources and Characteristics of Waste from the Fruit Processing Industry
6.3 Pollution Prevention and Control in Fruit Processing Industries
6.4 Utilization of Fruit Processing Waste and Related Challenge
6.4.1 Opportunities for Utilizing Fruit Processing Waste
6.4.2 Utilization Technology of Waste from the Fruit Processing Industry
6.4.2.1 Conventional Utilization
6.4.2.2 Emerging Opportunities
6.5 Byproducts Synthesized from Fruit Processing Wastes
6.5.1 Seed
6.5.2 Peel
6.5.3 Pomace
6.6 Possible Products from Fruit Waste
6.6.1 Biofuel
6.6.2 Bio-adsorbents
6.6.3 Catalysts
6.6.4 Additives
6.6.5 Bioactive Compounds
6.6.6 Extracted Oil
6.7 Future Prospects
6.8 Conclusion
References
Chapter 7: Wastes from Fruits and Vegetables Processing Industry for Value-Added Products
7.1 Introduction
7.1.1 Sources of Fruit and Vegetable Wastes
7.1.2 Vegetable and Fruit Byproducts
7.2 Value-Added Products Derived from Fruit and Vegetable Wastes
7.2.1 Organic Acid Production
7.2.2 Biofuel
7.2.3 Polyhydroxybutrate Production (PHB)
7.2.4 Single-Cell Protein (SCP) Production
7.2.5 Dietary Fiber
7.2.6 Composting
7.2.7 Enzymes Production
7.2.8 Bioactive Compounds
7.2.9 Nutraceutical Compounds
7.2.10 Functional Foods
7.2.11 Biofilms
7.3 Future Prospects of Value-Added Products from Fruit and Vegetable Waste
7.4 Conclusion
References
Chapter 8: Commercial Products Derived from Vegetable Processing Industrial Wastes and Their Recent Conversion Studies
8.1 Introduction
8.2 General Conversion Routes of Vegetable Processing Waste
8.3 Recent Valorization Studies on Vegetable Industry Wastes
8.3.1 Biofuels
8.3.1.1 Bioethanol
8.3.1.2 Biodiesel
8.3.1.3 Biohydrogen
8.3.1.4 Biomethane
8.3.2 Biofertilizer
8.3.3 Industrial Enzymes
8.3.4 Nanoparticles
8.3.5 Biodegradable Plastics
8.3.6 Bioactive Compounds
8.3.7 Food Additives and Essential Oils
8.3.8 Pigments
8.3.9 Animal Feed
8.4 Future Opportunities
8.5 Conclusions
References
Chapter 9: Exotic Nutrients Content from Tamarind (Tamarindus indica) Seed is a Boon of Sustainable Healthy Diets
9.1 Introduction
9.2 Scope of the Study
9.3 Objectives of the Study
9.4 Tamarind Plant
9.4.1 Origin
9.4.2 The Various Applications
9.4.3 Phytochemistry
9.5 Tamarind Seeds
9.5.1 Antinutrient Factors
9.6 Benefits of Whole Tamarind Seed
9.7 Antioxidant Activities
9.8 Tamarind Seed Kernel Powder
9.8.1 Miscellaneous Applications of Tamarind Kernel Powder
9.9 Tamarind Seed Kernel Powder (TKP) Preparation
9.10 Physicochemical and Proximate Composition
9.10.1 Physicochemical Properties of Tamarind Seed Kernel Powder
9.10.2 Proximate Composition of Tamarind Seed Kernel Powder
9.10.3 Micronutrients Composition and Amino Acids Profile
9.10.4 Polyphenolic Compounds
9.11 Health Benefits
9.12 Tamarind Seed Kernel Powder in Food Processing Industry
9.13 Innovative Food Products
9.13.1 Antioxidant Properties of the TKP-Incorporated Food Products
9.14 The Future Potential of Tamarind Seed Kernel Powder
9.15 Conclusion
References
Chapter 10: Valorization of Wastes and By-products of Cane-Based Sugar Industry
10.1 Introduction
10.2 Types of Sugar Industry Wastes and By-products
10.2.1 Solid Wastes of the Sugarcane Industry
10.2.1.1 Sugarcane Trash
10.2.1.2 Bagasse
10.2.1.3 Bagasse Fly Ash
10.2.1.4 Press Mud
10.2.2 Liquid Wastes from Sugar Industry
10.2.2.1 Wastewater in a Sugar Industry
10.2.2.2 Molasses
10.3 Energy Production
10.3.1 Cogeneration as an Energy Recovery
10.3.2 Chemical Energy Conversion Technologies for Sugar Industry By-products
10.3.2.1 Thermochemical Conversion Processes
10.3.2.2 Biological Energy Conversion Processes
10.4 Pulp and Paper
10.5 Composites
10.6 Biorefinery
10.7 Organic Fertilizer
10.8 Processed Animal Food
10.9 Conclusion
References
Part V: Waste Utilization from Meat, Poultry and Fish
Chapter 11: Keratinase: A Futuristic Green Catalyst and Potential Applications
11.1 Background
11.2 Biochemical and Functional Properties
11.3 Production Strategies of Keratinase
11.4 Microbial Degradation Mechanisms of Keratin
11.4.1 Breaking Disulfide Bonds by Denaturation
11.4.2 Enzymatic Hydrolysis
11.4.3 Decomposition of Keratin
11.5 Novel Techniques for Improvement of Keratinases Production (Protein Engineering Approach)
11.6 Applications
11.6.1 Keratinase as Nutrition, Food Technology, and Livestock Feed
11.6.2 Leather Industries
11.6.3 Detergent Formulation
11.6.4 Agriculture and Plant Biostimulants
11.6.5 Pharmaceuticals, Medicine, and Cosmetic Production
11.6.6 Environmental and Wildlife Protection
11.6.7 Textile Industry
11.7 Recommendation and Futuristic Prospects
11.8 Conclusion
References
Chapter 12: Valorization of Aquatic Waste Biomass
12.1 Introduction
12.2 Biosorbents
12.3 Biofuels
12.4 Feed Supplements
12.5 Protein Hydrolysate
12.6 Natural Pigments
12.7 Products from Fish Wastes
12.7.1 Chitin and Chitosan
12.7.2 Fish Meal
12.7.3 Pearl Essence
12.7.4 Isinglass/Fish Maws
12.7.5 Fish Silage
12.8 Importance of Value Addition
12.8.1 Fish Pickle
12.8.2 Dried Fish
12.8.3 Smoked Fish
12.8.4 Fish Noodles and Pasta
12.9 Future Aspects
12.10 Conclusion
References
Part VI: Conversion of Food Waste into Biofuel and Electricity
Chapter 13: Valorization of Agro-Waste Biomass into Biofuel: A Step Towards Effective Agro-Waste Management
13.1 Introduction
13.2 Current Status of Nonconventional Energy Resources
13.2.1 Solar Energy
13.2.2 Wind Energy
13.2.3 Tidal Energy
13.2.4 Geothermal Energy
13.2.5 Energy from Biomass
13.3 Types of Agro-wastes Produced and Their Sources
13.4 Socioeconomic Problems Caused by Generated Agro-Wastes
13.4.1 Emerging Challenges to the Environment
13.4.2 Degradation in Soil Quality
13.4.3 The Declining Trend of Crop Yield
13.4.4 Immobilization of Resources
13.4.5 Additional Financial Burden
13.5 Agro-wastes as a Source of Biofuel
13.6 Mechanism of Generation of Biofuel from Agro-Wastes
13.7 Biochemical Processes in the Generation of Biofuels
13.7.1 Pretreatment of Agro-Wastes
13.7.2 Hydrolysis
13.7.3 Generation of Bioethanol from Agro-wastes (Fermentation)
13.7.4 Generation of Biogas from Agro-wastes (Anaerobic Digestion)
13.7.5 Generation of Biodiesel from Agro-wastes (Transesterification)
13.7.6 Generation of Biohydrogen from Agro-wastes (Dark Fermentation)
13.8 Factors Involved in the Valorization of Agro-wastes to Biofuel
13.9 Safety Measures Required During Valorization of Agro-Wastes
13.9.1 Reduction in Greenhouse Gas Emission
13.9.2 Consistency in Biofuel Production
13.9.3 Selection of Specific Consortia of Microbes
13.9.4 Maintenance of Bioreactor Parameters
13.9.5 Quality of Biofuel
13.10 Agro-wastes to Biofuel: Opportunities and Challenges
13.11 Future Prospects
13.12 Conclusion
References
Chapter 14: Food Process Industry Waste Biomass as a Promising Alternative for Green Energy Production
14.1 Introduction
14.2 Identifying Waste Sources in Food Processing
14.3 Biofuel
14.3.1 Biohydrogen
14.3.1.1 Direct Biophotolysis
14.3.1.2 Indirect Biophotolysis
14.3.1.3 Photofermentation
14.3.1.4 Dark Fermentation
14.3.1.5 Microbial Electrolysis Cell (MEC)
14.3.2 Biomethane
14.3.2.1 Anaerobic Digestion
Hydrolysis
Acidogenesis
Acetogenesis
Methanogenesis
14.3.3 Biodiesel
14.3.3.1 Transesterification (Alcoholysis)
14.3.3.2 Supercritical Fluids (SCF)
14.3.3.3 Microwave-Assisted Reaction
14.3.3.4 Ultrasound-Assisted Reaction
14.3.4 Biohythane
14.3.5 Bioethanol
14.3.5.1 Saccharification–Fermentation
14.4 Future Prospects and Challenges
14.4.1 Prospects
14.4.2 Challenges
14.5 Summary
References
Index