Food processing by-products and their utilization

583 Pages·2018·8.881 MB·English

by  Anal, Anil

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Food Processing
By-Products and their
Utilization
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Food Processing
By-Products and their
Utilization
Edited by
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Anil Kumar Anal
Asian Institute of Technology, Thailand
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Thiseditionfirstpublished2018
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LibraryofCongressCataloging-in-PublicationData
Names:Anal,AnilKumar,editor.
Title:Foodprocessingby-productsandtheirutilization/editedbyDr.AnilKumar
Anal.
Description:Hoboken,NJ:JohnWiley&Sons,2017.|Includes
bibliographicalreferencesandindex.|
Identifiers:LCCN2017017235(print)|LCCN2017037253(ebook)|ISBN
9781118432938(pdf)|ISBN9781118432891(epub)|ISBN9781118432884
(cloth)
Subjects:LCSH:Foodprocessingby-productsindustry.|Foodindustryand
trade–By-products.
Classification:LCCHD9495.A2(ebook)|LCCHD9495.A2.A532017(print)|DDC
664/.08–dc23
LCrecordavailableathttps://lccn.loc.gov/2017017235
CoverDesign:Wiley
CoverImages:(Leftimage)©AllanBaxter/Gettyimages;(Centerimage)©IPGalanternikD.U./
iStockphoto;(Rightimage)Fuse/GettyImages
Setin9.5/11.5ptTimesTenLTstd-RomanbySPi-global,Chennai,India.
10 9 8 7 6 5 4 3 2 1
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Contents
AbouttheIFSTAdvancesinFoodScienceBookSeries xvii
ListofContributors xix
1 FoodProcessingBy-ProductsandtheirUtilization:Introduction 1
AnilKumarAnal
1.1 Introduction 1
1.2 FoodProcessingWastesandBy-ProductsforIndustrialApplications 2
1.3 By-ProductsfromCerealProcessingIndustries 2
1.4 FruitsandVegetablesBy-Products 3
(cid:2) 1.5 By-ProductsfromtheMeatandPoultryProcessingIndustries 5 (cid:2)
1.6 SeafoodProcessingBy-Products 6
1.7 By-ProductsfromtheDairyProcessingIndustries 7
1.8 Conclusion 7
References 7
2 FruitProcessingBy-Products:ARichSourceforBioactiveCompounds
andValueAddedProducts 11
Medina-MezaIlceGabriela,andGanjyalGirish
2.1 Introduction 11
2.2 PhenolicCompoundsasFunctionalfoods 12
2.2.1 PhenolicAcids 12
2.2.2 Flavonoids 13
2.2.3 Tannins 14
2.2.4 StilbenesandLignans 15
2.3 FruitBy-ProductsSources 15
2.3.1 Agro-IndustrialBy-Products 15
2.4 DietaryFibers-RichBy-Products 18
2.4.1 Hemicelluloses 19
2.4.2 Pectins 19
2.5 Value-AddedProductsfromFruitBy-Products 19
2.5.1 MeatProducts 19
2.5.2 DairyProducts 20
2.5.3 BakingProducts 20
2.5.4 Ready-To-EatProducts 20
2.6 FuturePerspectives 21
References 21
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vi CONTENTS
3 UtilizationofWastefromTropicalFruits 27
H.K.SharmaandMandeepKaur
3.1 Introduction 27
3.1.1 WasteUtilizationandChallenges 28
3.2 Pineapple 29
3.2.1 Bioethanol 30
3.2.2 Biogas 31
3.2.3 Bromelain 31
3.2.4 Cellulase 32
3.2.5 CitricAcid 33
3.2.6 ExtrudedProduct 33
3.2.7 Jam 34
3.2.8 LacticAcid 34
3.2.9 AnimalFeed 34
3.3 Guava 35
3.3.1 Pectin 36
3.3.2 JuiceFortifiedwithDietaryFibre 37
3.3.3 AlcoholicFermentation 37
3.3.4 UseinBakeryIndustry 38
3.3.5 SingleCellProtein 38
3.3.6 Lycopene 38
3.3.7 UtilizationasFeed 39
3.4 Papaya 40
3.4.1 PapayaSeedsasAntioxidants 41
(cid:2) 3.4.2 ExtractionofPapain 42 (cid:2)
3.4.3 ExtractionofOilfromSeeds 43
3.4.4 AlcoholandVinegar 43
3.4.5 UtilizationofSeedFlourforFoodEnrichment 43
3.4.6 CarboxymethylCellulose(CMC) 44
3.4.7 SingleCellProtein 44
3.5 SummaryandFutureTrends 45
References 45
4 ValorizationofVegetableWastes 53
TaslimaAyeshaAktarNasrinandMd.AbdulMatin
4.1 Introduction 53
4.2 LossesofVegetablesfromProductiontoConsumption 54
4.3 ExtentofVegetableLosses 54
4.4 ReasonsandOverallPreventionofVegetableWastes 55
4.4.1 ProductionExceedsDemand 56
4.4.2 PrematureHarvesting 56
4.4.3 StrictQualityStandards 56
4.4.4 PoorStorageFacilities 57
4.4.5 UnsafeVegetables 57
4.4.6 ThrowingRatherthanUsingorRe-using 57
4.4.7 LackofProcessingFacilities 57
4.4.8 WideRangeofProducts/Brands 58
4.4.9 InadequateMarketSystems 58
4.4.10 AbundanceandConsumerAttitudes 58
4.5 LossQuantificationofSomeImportantVegetablesafterHarvest 59
4.5.1 Cabbage 59
4.5.2 Cauliflower 59
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CONTENTS vii
4.5.3 Broccoli 59
4.5.4 SweetCorn 59
4.5.5 Carrots 60
4.5.6 Beetroot 60
4.5.7 Lettuce 60
4.5.8 Capsicums 60
4.5.9 Beans 60
4.6 UtilizationofVegetableWastes 61
4.6.1 UtilizationofWastesbyPriorityBasis 61
4.6.2 VegetableDemandshouldbeIncreased 62
4.6.3 VegetablesforBetterHealth 62
4.6.4 BioGasandElectricityGenerationfromVegetableWastes 63
4.6.5 BioactiveCompoundsExtractionfromVegetableWastes 64
4.6.6 IncrementofBioactiveCompoundsinVegetables 66
4.6.7 BioactiveCompoundsAffectedbyStimulators 67
4.6.8 ExtractionTechniquesofBioactiveCompounds 70
4.6.9 DietaryFibresfromVegetableWaste 73
4.6.10 ResistantStarchfromVegetableWaste 75
4.6.11 VegetableWasteasVermicompostingAgent 76
4.6.12 BiofuelandBiocharfromVegetableWaste 76
4.6.13 FishFoodfromVegetableWaste 77
4.6.14 AquaponicusingVegetableWaste 78
4.6.15 WasteasAnimalFeed 78
4.6.16 ActivatedCarbonfromVegetableWaste 80
4.6.17 BiodegradablePlastic 80
(cid:2) 4.6.18 VegetableWastesasSubstratesinCitricAcidProduction 80 (cid:2)
4.7 Conclusion 81
References 81
5 ApplicationofFoodBy-ProductsinMedicalandPharmaceutical
Industries 89
MuhammadBilalSadiq,ManishaSingh,andAnilKumarAnal
5.1 Introduction 89
5.2 AgroindustryBy-ProductsandPotentialRecoveryofBioactiveCompounds 90
5.2.1 Fruits 90
5.2.2 Vegetables 94
5.3 By-ProductsfromAnimalOrigin 96
5.3.1 By-ProductsfromMeatProcessing 96
5.3.2 FishandSeafoodProcessing 99
5.4 Conclusion 103
References 103
6 DietaryFibers,DietaryPeptidesandDietaryEssentialFattyAcidsfrom
FoodProcessingBy-Products 111
SeemaMedhe,ManishaAnand,andAnilKumarAnal
6.1 Introduction 111
6.2 DietaryFiberfromFoodProcessingBy-Products 112
6.2.1 StructuralFeaturesofDietaryFiber 112
6.2.2 TechnologicalFunctionalityofDietaryFiber 113
6.2.3 HealthBenefitsofDietaryFibers 114
6.2.4 DietaryFiberfromFruitsandVegetables 115
6.2.5 DietaryFiberfromLegumes 116
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viii CONTENTS
6.2.6 DietaryFiberfromCereals 117
6.2.7 Coffee,TeaandCocoa 118
6.2.8 Spices 119
6.2.9 UtilizationofDietaryFiberinDifferentFoodIndustries 119
6.3 DietaryProteinsandPeptidesfromFoodProcessingBy-Products 120
6.3.1 OilSeedProcessingBy-ProductsValorizationtoProduceProteins 120
6.3.2 ProteinsfromDairyWaste 123
6.3.3 ProteinsfromSugarIndustryWaste 124
6.3.4 ProteinsfromMarineWaste 124
6.3.5 AntimicrobialPeptidesfromMarineBy-Products 125
6.3.6 PeptidesfromMeatandMeatProcessingWaste 125
6.4 DietaryEssentialFattyAcids 126
6.4.1 HealthBenefitsofOmegaFattyAcids 127
6.4.2 EssentialFattyAcidsfromMarineWaste 127
6.4.3 MethodsofExtractionofOmegaFattyAcid 127
References 129
7 PrebioticsandDietaryFibersfromFoodProcessingBy-Products 137
SantadWichienchotandWanRosliBinWanIshak
7.1 Introduction 137
7.2 OligosaccharidesfromFoodProcessingBy-Products 140
7.2.1 PecticOligosaccharide(POS) 140
7.2.2 Xylo-Oligosaccharide(XOS) 143
7.2.3 Chito-Oligosaccharide(COS) 146
7.2.4 InulinandFructo-Oligosaccharide(FOS) 148
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7.2.5 SoybeanOligosaccharide(SOS) 151
7.3 PolysaccharidesfromFoodProcessingandAgriculturalBy-Products 155
7.3.1 β-Glucans 155
7.3.2 Non-StarchDietaryFibers 158
7.3.3 ResistantStarch 162
7.4 Conclusion 164
References 165
8 UtilizationofBy-ProductsfromFoodProcessingasBiofertilizersand
Biopesticides 175
AvishekDatta,HayatUllah,andZannatulFerdous
8.1 Introduction 175
8.2 ConceptofFoodProcessingBy-Products 176
8.2.1 ExistingMethodsofBy-Product/WastesManagementPracticedbyFood
Industries 177
8.3 Plant-BasedFoodBy-ProductsandtheirImportanceasBiofertilizers 178
8.3.1 SugarcaneBy-Products 178
8.3.2 UtilizationofOilseedProcessingBy-ProductsasBiofertilizer 179
8.3.3 FoodProcessingIndustrialSludgeasSourcesofBiofertilizers 182
8.3.4 RiceStrawandRiceBran 182
8.3.5 CoffeeProcessingBy-Products 183
8.3.6 TeaProcessingWastes 183
8.3.7 TurmericSolidWaste 184
8.3.8 CassavaProcessingBy-ProductasBiofertilizers 184
8.4 ImportanceofPlant-BasedFoodProcessingBy-ProductsasBiopesticides 185
8.4.1 MaizeGlutenMeal 185
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CONTENTS ix
8.4.2 CupheaOil 185
8.4.3 JatrophaOil 186
8.4.4 OliveCompounds 186
8.4.5 PlantExtractsClassifiedasMinimalRiskPesticides 187
8.4.6 RotenoneasBiopesticide 187
8.5 ConcludingRemarks 187
References 188
9 BananaPeelsandtheirProspectsforIndustrialUtilization 195
PrernaKhawas,ArupJyotiDas,andSankarChandraDeka
9.1 Introduction 195
9.2 ChemicalPropertiesandBioactiveCompoundsPresentinBananaPeel 196
9.2.1 Nutrients 196
9.2.2 PhytochemicalsandAntioxidants 197
9.2.3 FlavonoidsandPolyphenols 197
9.2.4 Micronutrient 198
9.2.5 BioactiveComponents 199
9.3 UtilizationofBananaPeel 199
9.3.1 YellowNoodles 199
9.3.2 DietaryFibreConcentrate 199
9.3.3 α-amylase 199
9.3.4 Xylose 200
9.3.5 Lipase 200
9.3.6 WineVinegar 200
9.3.7 Wine 201
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9.3.8 Feed 201
9.3.9 Sustainability 201
9.3.10 Bioethanol 202
9.3.11 Alkali 202
9.3.12 Biogas 203
9.4 Conclusion 203
References 203
10 UtilizationofCarrotPomace 207
H.K.SharmaandNavneetKumar
10.1 Introduction 207
10.1.1 Carrot 208
10.1.2 ProcessingofCarrot 208
10.1.3 CarrotBy-Products 212
10.1.4 CarrotPomace 212
10.2 Value-AddedProductsfromCarrotPomacePowder 216
10.2.1 Biscuits 216
10.2.2 Cookies 216
10.2.3 WheatRolls 217
10.2.4 WheatBread 217
10.2.5 FishSausage 218
10.2.6 Extrudates 218
10.2.7 Fiber 222
10.2.8 Bio-ethanol 222
10.2.9 FunctionalComponents 222
10.2.10 CitricAcidProduction 223
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x CONTENTS
10.2.11 AnimalFeed 223
10.2.12 CompostingandBiogas 224
10.3 Nutritional,FunctionalandMedicinalValueofCarrotandCarrotBy-Products 224
References 225
11 ProcessingandUtilizationofSoyFoodBy-Products 231
M.K.TripathiandRahulShrivastava
11.1 Introduction 231
11.1.1 Soybean:GlobalScenarioanditsFuture 232
11.1.2 Post-ProductionManagementofSoyabean 235
11.1.3 SoybeansProductHistory 237
11.1.4 NutrientCompositionSoyabean 239
11.2 SoyProductsandHumanDiet 242
11.2.1 NutritionallyBalancedDiets 242
11.2.2 LipidMetabolism 245
11.2.3 GlucoseTolerance 245
11.2.4 CaloricReduction 245
11.2.5 ZincBioavailability 246
11.2.6 IronBioavailability 246
11.3 FunctionalityofSoyabeaninVariousFoodProducts 247
11.3.1 FermentedProducts 247
11.3.2 DairyTypeProducts 248
11.3.3 Cereal-BasedProducts 248
11.3.4 MeatandSeafoodProducts 249
11.3.5 Beverages 249
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11.3.6 DailyIntake 249
11.3.7 SoybeaninMeals 250
11.4 ProcessingandSoyabeanComposition 250
11.4.1 Proteins 250
11.4.2 SoybeanProcessingandTrypsinInhibitors 250
11.4.3 SoybeanProcessingandPhyticAcidComposition 252
11.4.4 SoybeanProcessingandSaponinsComposition 252
11.4.5 SoybeanProcessingandIsoflavones 253
11.5 RawSoyandSoybeanInhibitorsinDigestiveEnzymesofthePancreas 254
11.6 SoybeanInhibitorsandInactivationofDigestiveEnzymes 255
11.7 BeneficialEffectsofSoy-ContainingDiets 255
11.7.1 Cholesterol-Lowering 255
11.7.2 SoybeanBowmanBirkInhibitorasanAnticarcinogen 255
11.7.3 SoybeanLectins 256
11.8 TraditionalSoy-Foods 257
11.8.1 Tofu 257
11.8.2 SoyMilk 257
11.8.3 GreenVegetableSoybeans 257
11.8.4 Tempeh 257
11.8.5 Miso 258
11.8.6 SoySauce 258
11.8.7 Natto 258
11.8.8 Okara 258
11.8.9 SoySprouts 258
11.8.10 SoybeanOil 258
11.8.11 Second-GenerationSoy-Foods 259
11.8.12 SoyNuts 259
11.8.13 MeatAlternatives 259
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CONTENTS xi
11.8.14 CheeseAlternatives 259
11.8.15 SoymilkYogurt 259
11.8.16 Non-DairyFrozenDesserts 259
11.9 SourceofVariousEnzymeshavingIndustrialSignificance 260
11.9.1 Cellulases 260
11.9.2 α-andβ-Amylases 260
11.9.3 Proteases 260
11.9.4 Phytases 260
11.9.5 Transglutaminases 261
11.9.6 Ureases 261
11.9.7 Peroxidases 261
11.9.8 α-Galactosidases 261
11.10 MajorSoybeanBy-Products 262
11.10.1 OkaraanditsUses 262
11.10.2 LivestockFodder 262
11.10.3 OrganicCompost 262
11.10.4 PetFood 262
11.10.5 Soysage 262
11.10.6 BakedGoods 263
11.10.7 OkaraTempeh 263
11.10.8 OkaraPartyMix 263
11.10.9 SoysagePaté 263
11.10.10OkaraandVegetableSaute 263
11.10.11OkaraBurgers 263
11.10.12OkaraOnchom 263
(cid:2) 11.10.13OtherFoodUses 264 (cid:2)
11.11 TofuWheyanditsUses 264
11.11.1 NaturalOrganicSoap 265
11.11.2 LivestockFodder 265
11.11.3 OrganicFertilizer 265
11.11.4 FuelAlcohol 265
11.11.5 SoymilkCurds 265
11.11.6 SoybeanHullsorSeedCoats 266
11.12 Applicationsofimportantsoybeanproducts 266
11.12.1 OkaraasSourceofDietaryFiberinFunctionalFoodDevelopment 266
11.12.2 OkaraasSourceofProteininFunctionalFoodDevelopment 266
11.12.3 ProductionofNaturalCelluloseFibersfromSoybeanStraw 267
11.12.4 RecoveryofPhytosterolsfromWasteResidueofSoybeanOilDeodorizer
Distillate 267
11.12.5 Productionofα-GalactosidasefromSoybeanVinasse 268
11.12.6 ProductionofBio-EthanolfromSoybeanMolasses 268
11.12.7 ProductionofCitricAcidfromOkara 269
11.12.8 AntioxidantExtractionfromSoybeanBy-Products 269
References 270
12 Value-AddedBy-ProductsfromRiceProcessingIndustries 277
KittimaTriratanasirichai,ManishaSingh,andAnilKumarAnal
12.1 Introduction 277
12.2 RiceBran 279
12.2.1 ProteinandPeptide 279
12.2.2 ProteinExtractionMethod 280
12.2.3 Gamma-Oryzanol(γ-Oryzanol)andWax 284
12.3 RiceHullandRiceBranFiber 286
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