Table Of ContentFOOD LOSS AND
WASTE REDUCTION
Technical Solutions for Cleaner Production
FOOD LOSS AND
WASTE REDUCTION
Technical Solutions for Cleaner Production
Edited by
Laxmikant S. Badwaik, PhD
Cristóbal Noé Aguilar, PhD
A. K. Haghi, PhD
First edition published 2022
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Library and Archives Canada Cataloguing in Publication
Title: Food loss and waste reduction : technical solutions for cleaner production / edited by Laxmikant S. Badwaik, PhD,
Cristóbal Noé Aguilar, PhD, A.K. Haghi, PhD.
Names: Badwaik, Laxmikant S., editor. | Aguilar, Cristóbal Noé, editor. | Haghi, A. K., editor.
Description: First edition. | Includes bibliographical references and index.
Identifiers: Canadiana (print) 20210168692 | Canadiana (ebook) 20210168951 | ISBN 9781771889391 (hardcover) |
ISBN 9781774638217 (softcover) | ISBN 9781003083900 (ebook)
Subjects: LCSH: Food industry and trade—Waste minimization. | LCSH: Agricultural wastes—Management. | LCSH: Food
waste. | LCSH: Food waste—Prevention.
Classification: LCC TD899.F585 F63 2022 | DDC 664.0028/6—dc23
Library of Congress Cataloging-in-Publication Data
Names: Badwaik, Laxmikant S., editor. | Aguilar, Cristóbal Noé, editor. | Haghi, A. K., editor.
Title: Food loss and waste reduction : technical solutions for cleaner production / edited by Laxmikant S. Badwaik, Cristobal
Noé Aguilar, A.K. Haghi.
Description: Frist edition. | Palm Bay, FL : Apple Academic Press, 2021. | Includes bibliographical references and index. |
Summary: "Focusing on the crucial sustainability challenge of reducing food loss at the level of consumer society, this
volume provides an in-depth, research-based overview of this multifaceted problem. Food Loss and Waste Reduction:
Technical Solutions for Cleaner Production considers the myriad environmental, economic, social, and ethical factors
associated with enormous amount of food waste, which also ends up wasting water, air, electricity, and fuel, which are
necessary for food processing. This book uniquely examines the social and cultural views of food waste management,
shedding new light on the topic by emphasizing the consumer/household perspective throughout. Drawing on a wide
variety of disciplines, the book presents philosophical reflections, practical examples and case studies, and potential
solutions to the problem of increasing food waste. The special feature of the book is that it covers different developments
made right from the basic technologies generated for waste management to recent advancements and future areas of
research. Topics include Edible/biodgradable hydrogels as a packaging material Using encapsulation as a food preservation
technique Effective utilization of food waste Cold plasma in food processing Food waste in transportation Use of various
forms of energy for food processing Recovery, separation, and purification of biocompounds with potential application
in the food industry Effective use of cereal and wine by-products This book will be of great interest to postgraduate
students and researchers in environmental policy, waste management, social marketing ,and consumer behavior, as well as
policymakers and practitioners in consumer issues and business"-- Provided by publisher.
Identifiers: LCCN 2021012457 (print) | LCCN 2021012458 (ebook) | ISBN 9781771889391 (hardback) |
ISBN 9781774638217 (paperback) | ISBN 9781003083900 (ebook)
Subjects: LCSH: Food industry and trade--Waste minimization. | Agricultural wastes--Management. | Food waste.
Classification: LCC TD899.F585 F665 2021 (print) | LCC TD899.F585 (ebook) | DDC 664.0028/6--dc23
LC record available at https://lccn.loc.gov/2021012457
LC ebook record available at https://lccn.loc.gov/2021012458
ISBN: 978-1-77188-939-1 (hbk)
ISBN: 978-1-77463-821-7 (pbk)
ISBN: 978-1-00308-390-0 (ebk)
About the Editors
Laxmikant S. Badwaik, PhD
Associate Professor, Department of Food Engineering and Technology,
Tezpur University, Tezpur, Assam, India
Laxmikant S. Badwaik, PhD, is Associate Professor of the Department of
Food Engineering and Technology at Tezpur University, Assam, India. He
is also serving as Deputy Director of the National Accreditation Board for
Testing and Calibration Laboratories-accredited Food Quality Control Labo-
ratory of Tezpur University, Tezpur. He has been involved in teaching and
research for the last 15 years in the area of food engineering and technology.
His main areas of research are food quality and safety, food packaging, and
food processing waste utilization. He has published more than 25 research
articles and chapters in various journals and books and also edited one book,
Innovations in Food Processing Technology. He has handled various funded
research projects related to food processing and food packaging. He holds
B Tech in Food Technology from the University Department of Chemical
Technology (UDCT), S.G.B. Amravati University, Amravati, Maharashtra,
India; M Tech in Food Engineering and Technology from the Sant Longowal
Institute of Engineering and Technology (SLIET), Longowal, Punjab, India;
and a PhD in Food Engineering and Technology from Tezpur University,
India.
[email protected]
Cristóbal Noé Aguilar, PhD
Director of Research and Postgraduate Programs at Universidad Autonoma
de Coahuila, Mexico
Cristóbal Noé Aguilar, PhD, is Director of Research and Postgraduate
Programs at the Universidad Autonoma de Coahuila, Mexico. Dr. Aguilar has
published more than 160 papers in indexed journals, more than 40 articles
in Mexican journals, and 250 contributions in scientific meetings. He has
also published many book chapters, several Mexican books, four editions
vi About the Editors
of international books, and more. He has been awarded several prizes and
awards, the most important of which are the National Prize of Research 2010
from the Mexican Academy of Sciences; the Prize “Carlos Casas Campillo
2008” from the Mexican Society of Biotechnology and Bioengineering;
National Prize AgroBio—2005; and the Mexican Prize in Food Science and
Technology. Dr. Aguilar is a member of the Mexican Academy of Science,
the International Bioprocessing Association, Mexican Academy of Sciences,
Mexican Society for Biotechnology and Bioengineering, and the Mexican
Association for Food Science and Biotechnology. He has developed more
than 21 research projects, including six international exchange projects.
His PhD in Fermentation Biotechnology was awarded by the Universidad
Autónoma Metropolitana, Mexico.
[email protected]
A. K. Haghi, PhD
Professor Emeritus of Engineering Sciences, Former Editor-in-Chief,
International Journal of Chemoinformatics and Chemical Engineering and
Polymers Research Journal; Member, Canadian Research and Development
Center of Sciences and Culture
A. K. Haghi, PhD, is the author and editor of 165 books, as well as 1000
published papers in various journals and conference proceedings. Dr. Haghi
has received several grants, consulted for a number of major corporations,
and is a frequent speaker to national and international audiences. Since
1983, he served as professor at several universities. He is former Editor-
in-Chief of the International Journal of Chemoinformatics and Chemical
Engineering and Polymers Research Journal and is on the editorial boards of
many international journals. He is also a member of the Canadian Research
and Development Center of Sciences and Cultures (CRDCSC), Montreal,
Quebec, Canada.
[email protected]
Contents
Contributors .............................................................................................................ix
Abbreviations .........................................................................................................xiii
Preface .................................................................................................................... xv
1. Application of Hydrogels in Food Packaging to Protect Food Loss ...........1
Anurag Singh and Dhruv Thakur
2. Encapsulation: A Customized Practice for Minimization of
Food Waste ......................................................................................................... 19
Tabli Ghosh, Kona Mondal, and Vimal Katiyar
3. The Effectiveness of Long-Term Systematic Application of
Fertilizers in Crop Rotation on Sod-Podzolic Loamy Soil Low
Degree of Culturality ........................................................................................ 53
Anatolii A. Kovalenko, Rafail A. Afanas'ev, and Tatiana M. Zabugina
4. The Effectiveness of Long-Term Systematic Application of
Fertilizers in Crop Rotation on Sod-Podzolic Loamy Soil
Medium and High Degree of Culturality ....................................................67
Anatolii A. Kovalenko, Rafail A. Afanas'ev, and Tatiana M. Zabugina
5. Synthesis of Carbon Dots from Citrus limon Peel by
Microwave-Assisted Process and Its Application for Detection of
Ferric Ion (Fe3+) and Development of pH Paper ........................................83
Malabika Kalita, Manisha Medhi, Monica Yumnam, Arun Kumar Gupta, and
Poonam Mishra
6. Influence of Drying and Extraction Technology on the Chemical
Profile and Antioxidant Property of Mexican Mango Byproduct ..........105
Eliseo Cárdenas-Hernández, Cristian Torres-León, Juan Ascacio-Valdés,
Juan C. Contreras-Esquivel, and Cristóbal N. Aguilar
7. Food Loss and Waste in the Circular Bioeconomy ..................................123
S. M. García-Solares, C. A. Gutiérrez, E. E. Neri-Torres, and I. R. Quevedo
8. Assesment and Analysis of the Fruit and Vegetable Losses
Due to Its Transportation in Mexico City Wholesale Market .................145
Eliseo García-Pérez, Genaro Aguilar-Gutiérrez, and Alejandra Ramírez Martínez
viii Contents
9. Cereal By-products as Source of Dietary Fiber........................................161
Erick P. Gutiérrez-Grijalva, Luis A. Cabanillas-Bojórquez, Gabriela Vázquez-Olivo,
and J. Basilio Heredia
10. By-products Derived from Wine Industry:
Biological Importance and its Use .............................................................175
Ramses M. Reyes-Reyna, Elda P. Segura-Ceniceros. Raúl Rodríguez-Hererra,
Alejandra I. Vargas-Segura, Juan Ascacio-Valdés, and Adriana C. Flores-Gallegos
11. Electroanalytical Techniques Applied to Food Analysis
Using Nanostructured Sensors ...................................................................193
José Sandoval-Cortés, Aidé Saénz-Galindo, J. A. Ascacio-Valdés, and C. N. Aguilar
12. Use of Various Forms of Energy in Food Science and Technology.........207
J. Daniel García-García, Yesenia Estrada-Nieto, Sandra Palacios-Michelena,
Roberto Arredondo-Valdés, Rodolfo Ramos-González, Mónica Lizeth Chávez-González,
Mayela Govea-Salas, José Luis Martínez-Hernández, Elda Patricia Segura-Ceniceros, and
Anna Ilyina
13. Cold Plasma: Application in Food Packages ............................................239
Catalina J. Hernández-Torres, Cristóbal N. Aguilar, Mónica L. Chávez-González,
José L. Martínez-Hernández, Miriam D. Dávila-Medina, and Yadira K. Reyes-Acosta
14. Current Processes of Recovery, Separation, and Purification of
Biocompounds with Potential Application in the Food Industry ...........249
Liliana Londoño-Hernandez, Cristina Ramírez-Toro, Diana A. Briceño-Velez, and
Ayerim Hernández-Almanza
Index .....................................................................................................................269
Contributors
Rafail A. Afanasʼev
Pryanishnikov All-Russian Scientific Research Institute of Agrochemistry, d. 31A, Pryanishnikova St.,
Moscow 127550, Russia
Cristóbal N. Aguilar
Research Group on Bioprocesses and Bioproducts, Food Research Department, School of Chemistry,
Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, México
Genaro Aguilar-Gutiérrez
Sección de Estudios de Posgrado e Investigación, Escuela Superior de Economía,
Instituto Politécnico Nacional, Miguel Hidalgo, Ciudad de México 11340, Mexico
Roberto Arredondo-Valdés
Nanobioscience group, Chemistry School, Autonomous University of Coahuila,
Blvd. V. Carranza e Ing. José Cárdenas Valdés, 25280 Saltillo, Coahuila, Mexico
Juan Ascacio-Valdés
Research Group on Bioprocesses and Bioproducts, Food Research Department, School of Chemistry,
Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, México
J. Basilio Heredia
Centro de Investigación en Alimentación y Desarrollo A.C., Carretera a Eldorado Km. 5.5,
Col Campo ElDiez, Culiacán, Sinaloa 80110, México
Diana A. Briceño-Velez
Research Group in Microbiology and Marine Biotechnology - MIBIA. Biology Department,
Universidad del Valle, Cali, 25360, Valle del Cauca, Colombia
Luis A. Cabanillas-Bojórquez
Centro de Investigación en Alimentación y Desarrollo A.C., Carretera a Eldorado Km. 5.5,
Col Campo ElDiez, Culiacán, Sinaloa 80110, México
Eliseo Cárdenas-Hernández
Research Group on Bioprocesses and Bioproducts, Food Research Department, School of Chemistry,
Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, México
Mónica Lizeth Chávez-González
Nanobioscience group, Chemistry School, Autonomous University of Coahuila,
Blvd. V. Carranza e Ing. José Cárdenas Valdés, 25280 Saltillo, Coahuila, Mexico
Juan C. Contreras-Esquivel
Research Group on Bioprocesses and Bioproducts, Food Research Department,
School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, México
Miriam D. Dávila-Medina
Group of bioprocess and microbial biochemistry, School of Chemistry,
Autonomous University of Coahuila, Saltillo 25280, Coahuila, México
Eliseo García-Pérez
Postgrado en Agroecosistemas Tropicales, Colegio de Postgraduados campus Veracruz,
Colegio de Postgraduados Campus Veracruz, Veracruz 91700, Mexico
