Recovery of Bioactives from Food Wastes

235 Pages·2023·21.012 MB·English

by  Mihir Kumar Purkait, Prangan Duarah, Pranjal Pratim Das

Recovery of Bioactives
from Food Wastes
This book is a concise presentation of important aspects involved in dealing with extraction and
utilization of bioactive compounds from the food industry waste. It starts with a focus on the global
scenario of food waste generation and potential of food waste in various industries. Thereafter,
the various conventional and advanced extraction techniques are discussed to highlight on how to
separate bioactive compounds from the food waste. The application of industrial food waste-derived
bioactive compounds in various emerging sectors are highlighted.
FEATURES
• Presents critical discussion on advancement in various extraction processes including
future trends.
• Provides elaborative description of food waste sources and challenges associated with it.
• Highlights potential of bioactive compounds in various industries.
• Quantitatively discusses existing as well as new technologies/methodologies.
• Includes a separate chapter on pertinent policies of various countries.
This book is aimed at researchers and graduate students in chemical and food engineering, separa-
tion technology and bioactive compounds.

Recovery of Bioactives
from Food Wastes
Mihir Kumar Purkait, Prangan Duarah
and Pranjal Pratim Das
First edition published 2023
by CRC Press
6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742
and by CRC Press
4 Park Square, Milton Park, Abingdon, Oxon, OX14 4RN
CRC Press is an imprint of Taylor & Francis Group, LLC
© 2023 Mihir Kumar Purkait, Prangan Duarah and Pranjal Pratim Das
Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume respon-
sibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the
copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this
form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify
in any future reprint.
Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmitted, or utilized in any
form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microflming, and
recording, or in any information storage or retrieval system, without written permission from the publishers.
For permission to photocopy or use material electronically from this work, access www. copyright. com or contact the Copyright
Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. For works that are not available on CCC
please contact mpkbookspermissions@ tandf. co. uk
Trademark notice: Product or corporate names may be trademarks or registered trademarks and are used only for identifcation
and explanation without intent to infringe.
Library of Congress Cataloging-in-Publication Data
Names: Purkait, Mihir K., author. | Duarah, Prangan, author. | Das, Pranjal
Pratim, author.
Title: Recovery of bioactives from food wastes / Mihir Kumar Purkait,
Prangan Duarah, Pranjal Pratim Das.
Description: Boca Raton : CRC Press, 2023. | Includes bibliographical
references and index. |
Identifers: LCCN 2022050158 (print) | LCCN 2022050159 (ebook) | ISBN
9781032325255 (hardback) | ISBN 9781032325262 (paperback) | ISBN
9781003315469 (ebook)
Subjects: LCSH: Food industry and trade--Waste minimization. | Food
waste--Recycling. | Bioactive compounds.
Classifcation: LCC TD899.F585 P87 2023 (print) | LCC TD899.F585 (ebook)
| DDC 664--dc23/eng/20230119
LC record available at https://lccn.loc.gov/2022050158
LC ebook record available at https://lccn.loc.gov/2022050159
ISBN: 9781032325255 (hbk)
ISBN: 9781032325262 (pbk)
ISBN: 9781003315469 (ebk)
DOI: 10.1201/9781003315469
Typeset in Times
by Deanta Global Publishing Services, Chennai, India
Contents
About the Authors .............................................................................................................................ix
Preface...............................................................................................................................................xi
Acknowledgements ........................................................................................................................ xiii
Chapter 1 Food waste as a potential source of bioactive compounds ...........................................1
1.1 Overview of food waste .....................................................................................1
1.1.1 Origin of food waste .............................................................................1
1.1.2 Global food waste generation ...............................................................3
1.1.3 Sustainability of the food supply chain ................................................4
1.2 Environmental effects and management approach ............................................5
1.3 Valorization of food waste in various applications ...........................................6
1.3.1 Production of organic acids ..................................................................6
1.3.2 Extraction of bioactive compounds ......................................................7
1.3.3 Energy generation............................................................................... 11
1.3.4 Composting ........................................................................................ 13
1.3.5 Nanoparticles ...................................................................................... 14
1.4 Conclusions ...................................................................................................... 16
Acknowledgements .................................................................................................... 17
References .................................................................................................................. 17
Chapter 2 Current status and future trends of various food industry waste processing for
synthesis of bioactive compounds .............................................................................. 21
2.1 Introduction ..................................................................................................... 21
2.2 Bioactive compounds in various food industry waste .....................................22
2.2.1 Tea and coffee processing industry ....................................................22
2.2.2 Tobacco industry ................................................................................24
2.2.3 Winemaking industry .........................................................................28
2.2.4 Dry fruit processing ........................................................................... 31
2.2.5 Meat processing industries .................................................................34
2.2.6 Other industries ..................................................................................37
2.3 Commercial aspects.........................................................................................38
2.4 Challenges and future perspectives .................................................................38
2.5 Conclusions ...................................................................................................... 39
Acknowledgement ...................................................................................................... 39
References .................................................................................................................. 39
Chapter 3 Technological advancement in the extraction of bioactive compounds from
food industry waste .................................................................................................... 45
3.1 Introduction ..................................................................................................... 45
3.2 Conventional methods for the extraction of bioactive compounds .................46
3.3 Progress in the extraction of bioactive compounds .........................................48
3.3.1 Microwave-assisted extraction ...........................................................48
3.3.2 Ultrasound-assisted extraction ........................................................... 51
3.3.3 Enzyme-assisted extraction ................................................................ 51
v
vi Contents
3.3.4 Pulsed-assisted extraction .................................................................. 52
3.3.5 Pressurized liquid extraction ..............................................................53
3.3.6 Supercritical fuid extraction ..............................................................54
3.4 Commercial utilization of the extraction process............................................54
3.5 Conclusions ...................................................................................................... 55
Acknowledgements .................................................................................................... 55
References .................................................................................................................. 55
Chapter 4 Recovery of bioactive compounds from fruit and vegetable peel ..............................59
4.1 Introduction ..................................................................................................... 59
4.2 Recovery of bioactive compounds from fruit peel ..........................................60
4.2.1 Banana peel ........................................................................................60
4.2.2 Mango peel .........................................................................................62
4.2.3 Pitaya peel ..........................................................................................65
4.2.4 Pomegranate peel ...............................................................................68
4.3 Recovery of bioactive compounds from vegetable peel .................................. 71
4.3.1 Potato peel ..........................................................................................71
4.3.2 Onion peel .......................................................................................... 74
4.3.3 Papaya peel .........................................................................................78
4.3.4 Pumpkin peel .....................................................................................80
4.4 Conclusions ......................................................................................................82
Acknowledgement ......................................................................................................83
References ..................................................................................................................83
Chapter 5 Utilization of seeds for the synthesis of bioactive compounds .................................. 91
5.1 Introduction ..................................................................................................... 91
5.2 Characteristics and nutrient loss in fruit and vegetable waste ........................92
5.3 Presence of bioactive compounds in fruit and vegetable seeds .......................93
5.3.1 Tomato seed ........................................................................................93
5.3.2 Date seed ............................................................................................95
5.3.3 Papaya seed ........................................................................................98
5.3.4 Avocado seed .................................................................................... 102
5.3.5 Pomegranate seed ............................................................................. 106
5.3.6 Grape seeds ...................................................................................... 108
5.4 Conclusion ..................................................................................................... 111
Acknowledgement .................................................................................................... 112
References ................................................................................................................ 112
Chapter 6 Sustainable green processing of various fruit and vegetable pomace from the
food industry for the synthesis of bioactive compounds .......................................... 119
6.1 Introduction ................................................................................................... 119
6.2 Synthesis of bioactive compounds from fruit and vegetable pomace ...........120
6.2.1 Grape pomace...................................................................................120
6.2.2 Apple pomace ...................................................................................124
6.2.3 Black carrot pomace .........................................................................128
6.2.4 Tomato pomace ................................................................................ 129
6.2.5 Olive pomace .................................................................................... 133
6.2.6 Pomaces of berries ........................................................................... 133
C ontents vii
6.2.7 Mango pomaces ................................................................................ 133
6.2.8 Papaya pomaces................................................................................ 134
6.3 Challenges and future perspectives ...............................................................134
6.4 Conclusions .................................................................................................... 135
Acknowledgement .................................................................................................... 135
References ................................................................................................................ 135
Chapter 7 Extraction of bioactive compounds from marine by-products ................................. 141
7.1 Introduction ................................................................................................... 141
7.2 Bioactive compounds available in marine by-products ................................. 142
7.2.1 Bioactive compounds in shells ......................................................... 142
7.2.2 Bioactive compounds in skins ..........................................................146
7.2.3 Bioactive compounds in bones ......................................................... 147
7.2.4 Fish oils ............................................................................................ 148
7.2.5 Other by-products ............................................................................. 149
7.3 Technological advancement in the extraction process .................................. 150
7.3.1 High hydrostatic pressure ................................................................. 150
7.3.2 Pulsed electric feld .......................................................................... 151
7.3.3 Dense phase carbon dioxide ............................................................. 152
7.3.4 Membrane technology ...................................................................... 153
7.3.5 Hurdle technologies .......................................................................... 155
7.4 Commercial aspects....................................................................................... 155
7.5 Challenges and future perspectives ...............................................................156
7.6 Conclusions .................................................................................................... 157
Acknowledgement .................................................................................................... 157
References ................................................................................................................ 157
Chapter 8 Extraction of bioactive compounds from tea, coffee and wine processing waste .......163
8.1 Introduction ................................................................................................... 163
8.2 Present status of tea, coffee and beverage products ...................................... 164
8.3 Extraction of bioactive compounds ............................................................... 165
8.3.1 Tea processing waste ........................................................................ 165
8.3.2 Coffee processing waste ................................................................... 169
8.3.3 Winery processing waste .................................................................. 172
8.4 Conclusion ..................................................................................................... 176
Acknowledgement .................................................................................................... 177
References ................................................................................................................ 177
Chapter 9 Commercial aspects of bioactive compounds extracted from food waste ............... 183
9.1 Introduction ................................................................................................... 183
9.2 Utilization of bioactive compounds in various industries .............................184
9.2.1 Pharmaceutical industry ................................................................... 184
9.2.2 Cosmetic industry ............................................................................. 187
9.2.3 Food industry ................................................................................... 191
9.2.4 Energy industry ................................................................................192
9.2.5 Bioremediation sector ....................................................................... 193
9.2.6 Other industries ................................................................................193
9.3 Challenges and future trends .........................................................................194
viii Contents
9.4 Conclusion ..................................................................................................... 195
Acknowledgement .................................................................................................... 196
References ................................................................................................................ 196
Chapter 10 Food waste management and valorization policies of various countries .................201
10.1 Introduction ................................................................................................... 201
10.2 International goals and agreements ...............................................................202
10.3 Policies of various countries ..........................................................................202
10.3.1 European Union ...............................................................................202
10.3.2 United States of America .................................................................206
10.3.3 Asian countries .................................................................................208
10.3.3.1 Japan .................................................................................208
10.3.3.2 Hong Kong ........................................................................209
10.3.3.3 Malaysia ............................................................................ 210
10.3.3.4 Singapore .......................................................................... 211
10.3.3.5 India .................................................................................. 212
10.3.3.6 Thailand ............................................................................ 213
10.3.3.7 China ................................................................................. 214
10.4 Major challenges ............................................................................................ 214
10.5 Conclusions .................................................................................................... 215
Acknowledgement .................................................................................................... 215
References ................................................................................................................ 215
Index .............................................................................................................................................. 219
About the Authors
Mihir Kumar Purkait is a Professor in the Department of
Chemical Engineering, Dean of Alumni and External Affairs
and ex-Head of Centre for the Environment at Indian Institute of
Technology Guwahati (IITG). Prior to joining as faculty in IITG
(2004), he received his PhD and MTech in Chemical Engineering
from Indian Institute of Technology Kharagpur (IITKGP) after
completing his BTech and BSc (Hons) in Chemistry from University
of Calcutta. He has received several awards, such as Dr. A.V.
Rama Rao Foundation’s Best PhD Thesis and Research Award in
Chemical Engineering from IIChE (2007), BOYSCAST Fellow
award (2009–10) from the DST, Young Engineers Award in the
feld of Chemical Engineering from the Institute of Engineers (India, 2009) and Young Scientist
Medal award from the Indian National Science Academy (INSA, 2009). Purkait is a Fellow of Royal
Society of Chemistry (FRSC) UK and Fellow of Institute of Engineers (FIE) India. He is the direc-
tor of two incubated companies (viz. RD Grow Green India Pvt. Ltd. and Vixudha Bio Products
Ltd.). He is also technical advisor of Gammon India Ltd and Indian Oil Corporation, Bethkuchi, for
their water treatment plant.
His current research activities are focused in four distinct areas viz. (i) advanced separation tech-
nologies, (ii) waste to energy, (iii) smart materials for various applications and (iv) process inten-
sifcation. In each of the area, his goal is to synthesize stimuli-responsive materials and to develop
a more fundamental understanding of the factors governing the performance of the chemical and
biochemical processes. He has more than 20 years of experience in academics and research and
has published more than 250 papers in different reputed journals (citation >12,000, h-index = 64,
10 index = 152). He has 10 patents and has completed 35 sponsored and consultancy projects from
various funding agencies. Purkait has guided 20 PhD students so far. He is the author of ten books
and several book chapters published in reputed international journals.
Prangan Duarah is a doctoral research fellow at Centre for the
Environment at Indian Institute of Technology Guwahati (IITG). He
worked on a research project at the Indian Institute of Technology,
Bombay, before joining IITG as a research fellow. He graduated
from North Eastern Hill University in Shillong, India, with a B.Tech
in Energy Engineering. His current feld of study focuses on nat-
urally derived bioactive compounds and green nanomaterial syn-
thesis for various applications. He is a recipient of the prestigious
Prime Minister’s Research Fellowship (PMRF), which is given
to the country’s most outstanding research scholars as a token of
encouragement to pursue their research. He has published several peer-reviewed articles in reputed
international journals, along with several book chapters and one book.
ix