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Elsevier

Adding Value to Fruit Wastes

Extraction, Properties, and Industrial Applications

  • 1st Edition - June 1, 2024
  • Latest edition
  • Editors: Sneh Punia Bangar, Parmjit S. Panesar
  • Language: English

Adding Value to Fruit Wastes: Extraction, Properties, and Industrial Applications provides the latest technologies used in fruit waste to extract, isolate, and character… Read more

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Description

Adding Value to Fruit Wastes: Extraction, Properties, and Industrial Applications provides the latest technologies used in fruit waste to extract, isolate, and characterize functional, active compounds and their diversified pharmacological, food, agricultural, and industrial applications. Divided in three sections, the book explores emerging technologies for the extraction of functional components, discusses value-added components, and works as a guide to its applications. The book also covers fruit wastes for extracting starch to provide more cereal crops available as food, besides supporting the efficient utilization of fruit wastes to bring opportunities for extraction of functional components in a sustainable manner for food applications.

Written by a team of experts in the field, this book provides technicians, researchers, food technology experts, food industry personnel, and academia with value addition to the fruit waste and a lot more opportunities for extraction of functional components in a sustainable manner for food applications.

Key features

  • Covers valorization approaches of fruit waste for starch, protein, fibers, and phenolics
  • Includes novel green techniques for the extraction of the functional compounds
  • Brings industrial applications of value-added functional compounds

Readership

Researchers, scientists, students (Master, Ph.D., and post-doctoral students) in related areas with an interest in developing professional, research, and lecturing activities related to Food Science and Technology and related knowledge presented in this book, Professionals, technicians, staff members, researchers and other professionals who actively work, develop research, promote scientific activities, and are interested in the development of research, teaching, and lecturing in Food Science and Technology

Table of contents

Section I Introduction

1. Fruit wastes: A valuable source of value-added components

2. Emerging technologies for extraction of functional components

Section II Value-added components

3. Fruit waste: A green and promising starch source

4. Utilization of fruit waste as protein sources

5. Dietary fibers from fruit processing waste

6. Phytochemicals from fruit wastes

7. Enzyme extraction from fruits waste

8. Aroma compounds from fruits waste

9. Extraction, characterization, and isolation of natural colorants and pigments

10. Probiotics and prebiotics from fruits waste

11. Production of Single cell protein

Section III Applications of value-added components

12. Regulations and standards for add-value components application in the food industry

13. Limitations, difficulties and strategies to implement the valorization approaches of fruit waste

14. Fruits waste as nutraceuticals and functional ingredient

15. Fruit wastes for meat and meat products

16. Fruit waste for milk and milk products

17. Fruits wastes as a flavoring agen

18. Fruits waste in bakery goods 19. Fruits waste in packaging applications

Product details

  • Edition: 1
  • Latest edition
  • Published: June 1, 2024
  • Language: English

About the editors

SB

Sneh Punia Bangar

Sneh Punia Bangar is an assistant professor in the Department of Packaging Science and Graphic Media at Rochester Institute of Technology, New York. Prior to this appointment, she worked as a postdoctoral researcher in the Department of Food, Nutrition, and Packaging Sciences at Clemson University, SC, USA. Her research focuses on the design and development of sustainable biopolymer-based films, coatings, and packaging materials derived from starch, cellulose, lignin, and other natural polymers. A key aspect of her research is adding value to agricultural and food industry waste by extracting functional biopolymers with applications in food and packaging. She has authored or coauthored more than 100 research/review articles, 15 authored/edited books, 35 book chapters, and 20 conference proceedings/seminars. She is also the associate editor of the Journal of Food Measurement and Characterization (Springer), an editorial board member of the International Journal of Food Science and Technology (Wiley), academic editor of the Journal of Food Quality (Hindawi), and a section editor of Current Food Science and Technology Reports (Springer). Her significant contributions to academia and research were acknowledged with the “Award of Honour” in 2019 for her outstanding achievements. She is the recipient of the GSG Outstanding Graduate Research Assistant (2022) and CAFLS Outstanding Graduate Student Research Award (2023) at Clemson University, USA. Dr. Bangar received the “Professor Gurcharan Bains Award” from the Association of Food Scientists & Technologists (India) in 2023 for her incredible contribution to Food Science and Technology. In addition, she has been listed (2023 and 2024) in “World Ranking of Top 2% Scientists,” published by Stanford University, USA. Dr. Bangar was awarded Clemson University’s Distinguished Postdoctoral Fellow Award for 2024. She has an H-index of 72 with ~15000 citations, as per Google Scholar.

Affiliations and expertise
Assistant Professor, Department of Packaging and Graphic Media Science, Rochester Institute of Technology, New York, United States

PP

Parmjit S. Panesar

Parmjit S. Panesar is currently working as Professor & Dean (Planning & Development), Sant Longowal Institute of Engineering and Technology Longowal, Punjab. He has more than 25 years of teaching & research experience and also served in administrative positions as Dean and Head, Department of Food Engineering & Technology, SLIET Longowal. In 2005, he has been awarded BOYSCAST fellowship by Department of Science & Technology (DST), Govt. of India, to carry out advance research at Chembiotech labs, University of Birmingham Research Park, UK.
Affiliations and expertise
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Punjab, India

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