Table Of ContentValorization of Fruit Processing By-products
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Valorization of Fruit
Processing By-products
Edited by
Charis M. Galanakis
Research & Innovation Department, Galanakis Laboratories, Chania, Greece
Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria
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Contents
Listofcontributors ix 2.3 Possibilitiesofapplicationofapple
Preface xi processingby-products 28
2.3.1 Pectin 29
2.3.2 Valorizationofappleby-products
1. Fruit processing by-products as
throughantioxidantsextraction 32
food ingredients 1
2.4 Conclusion 37
References 37
SusanneStruckandHaraldRohm
Furtherreading 42
1.1 Introduction 1
1.2 Processingoffruitby-products 2
3. Apricot 43
1.2.1 Pomaceprocessingconditions 2
1.2.2 Influenceofprocessingonpomace Estefanı´aGonza´lez-Garcı´a,Marı´aLuisaMarina
composition 3 andMarı´aConcepcio´nGarcı´a
1.3 Technofunctionalandphysical
3.1 Introduction 43
propertiesofprocessedfruitpomace 4
3.2 Apricotkernel 44
1.3.1 Pomaceasasourceofdietary
3.2.1 Kerneloil 44
fiberandbioactivecompounds 4
3.2.2 Kernel:skinandpresscake 52
1.3.2 Roleofdietaryfiberinthehuman
3.2.3 Essentialoil 55
nutrition 4
3.3 Otherapricotby-products 56
1.3.3 Physicalpropertiesofprocessedfruit
3.3.1 Pomace 56
pomace 5
3.3.2 Thinnedapricots 58
1.4 Applicationoffruitpomaceinbaked
3.3.3 Blanchingwaterconcentrateand
products 6
debitteringwaterconcentrate 58
1.5 Pasta 9
3.4 Applicationofapricotby-products 58
1.6 Meatproducts 10
3.5 Conclusionsandfuturetrends 61
1.7 Conclusion 12
Acknowledgments 61
References 12
References 61
2. Apple 17
4. Avocado 67
SenkaVidovic´,AleksandraTepic´ Horecki,
HueyShiLye,MeiKyingOng,LaiKuanTeh,
JelenaVladic´,ZdravkoSˇumic´,
ChewCheenChangandLooKeatWei
AleksandraGavaric´ andAnitaVakula
4.1 Introduction 67
2.1 Apple 17
4.2 Nutritionalcomposition 70
2.2 Applefruitprocessing 18
4.3 Extractionofphytochemicals 72
2.2.1 Applefruitjuiceproduction 18
4.4 Healthbenefits 74
2.2.2 Concentratedfruitjuiceproduction 25
4.4.1 Antioxidanteffect 74
2.2.3 By-productsofapplefruitjuice
4.4.2 Anticancer 78
production 26
4.4.3 Antidiabetic 80
2.2.4 Otherappleprocessing—apple-
4.4.4 Antiatherogenic 81
containingfruitfiltertea
4.4.5 Antimicrobialeffect 84
productionandby-product
4.4.6 Antiinflammatoryeffect 86
remaining 27
4.5 Industrialapplications 88
v
vi Contents
4.6 Conclusion 89 7.2 Citrusfruitwastegenerationand
References 89 management 146
Furtherreading 93 7.3 Valorizationofcitruswaste 148
7.3.1 Recoveryof
5. Berries 95 phytochemicals/bioactive
compounds 148
PetrasRimantasVenskutonis
7.3.2 Recoveryofessentialoil 151
Abbreviations 95 7.3.3 Recoveryofenergy 152
5.1 Introduction 96 7.4 Othervalue-addedproducts 157
5.2 Compositionofberrypomace 97 7.4.1 Productionofenzymes 157
5.2.1 Cellwallpolysaccharides, 7.4.2 Organicacidproduction 159
proteins,andminerals 97 7.4.3 Dietaryfibersproduction 159
5.2.2 Berrypomaceandseedoil 99 7.4.4 Productionofsinglecellprotein 160
5.2.3 Phytochemicalcompositionand 7.4.5 Candypreparation 160
bioactivitiesofpomace 102 7.5 Bioeconomyconceptincitruswaste
5.3 Processingofberrypomace 108 valorization 161
5.3.1 Postpressingpreparationofberry 7.6 Futurescope 162
pomaceforprocessing 108 7.7 Conclusion 162
5.3.2 Extractionofvariousconstituents References 162
fromberrypomace 109 Furtherreading 166
5.4 Applicationofberrypomaceproducts 116
5.4.1 Applicationsofdried
8. Mango 167
berrypomace 117
5.4.2 Applicationsofberrypomace C.H.Okino-Delgado,D.Z.Prado,
extracts 118 MileneStefaniPereira,DafneAngelaCamargo,
5.4.3 Encapsulationofpomace MelianeAkemiKoikeand
ingredients 119 LucianaFranciscoFleuri
5.5 Conclusion 120
8.1 Introduction 167
Acknowledgments 120
8.2 Mangowaste 169
References 120
8.3 Mangopeel 170
Furtherreading 125
8.4 Mangoseed 172
8.5 Mangowasteassubstrate 174
6. Chestnut 127
8.6 Prospectsandconclusion 177
DianaPinto,NairBraga,AnaMargaridaSilva, References 177
PauloCosta,CristinaDelerue-Matos Furtherreading 181
andFranciscaRodrigues
Abbreviations 127 9. Passion fruit 183
6.1 Introduction 128
PramoteKhuwijitjaru
6.2 Castaneasativaby-products 128
andKhwanjaiKlinchongkon
6.2.1 Leaves 129
6.2.2 Flowers 133 9.1 Introduction 183
6.2.3 Shells 135 9.2 Passionfruitproduction 184
6.2.4 Burs 137 9.3 Pulpandjuiceprocessing 185
6.3 Futureperspectives 140 9.4 Animalfeeding 185
6.4 Conclusion 140 9.5 Valuablecomponentsfrompeel 185
Acknowledgments 141 9.5.1 Dryingofpeel 185
References 141 9.5.2 Pectinandpecticoligosaccharides 186
9.5.3 Dietaryfiber 189
7. Citrus fruits 145 9.5.4 Passionfruitpeelflour 190
9.5.5 Passionfruitpeelextract 190
DebajyotiKundu,MohanDas,ReddhyMahle,
9.6 Valuablecomponentsfromseed 191
PrithaBiswas,SandipanKarmakarandRintu
9.6.1 Dryingofseed 191
Banerjee
9.6.2 Seedoil 191
7.1 Introduction 145 9.6.3 PiceatannolandscirpusinB 195
Contents vii
9.6.4 Otherphenoliccompoundsand 11.3.1 Phytochemicalextraction 233
antioxidantactivities 196 11.3.2 Prebioticsingredients 240
9.6.5 Seedprotein 196 11.3.3 Substrateforfermentation 241
9.6.6 Antifungalprotein 196 11.4 Processingmethodtominimize
9.6.7 Seedfiber 197 thewasteafterextraction 242
9.7 Conclusion 197 11.5 Constraintsandchallengesin
References 197 reutilizingpinkguavaby-products 245
11.6 Furtherresearchtofillthe
10. Pineapple 203 knowledgegap 247
References 248
TodorVasiljevic
10.1 Introduction 203
12. Pomegranate 253
10.2 Pineapplewasteutilization 204
10.3 Proteinutilizationfrompineapple ShohrehSaffarzadeh-Matin
waste—bromelainenzyme 204
12.1 Introduction 253
10.4 Bromelainextractionstrategies 209
12.1.1 Polyphenolextractionof
10.5 Membranefiltrationprocessfor
pomegranatewaste 254
bromelainextraction 209
12.1.2 Assessmentofextraction
10.6 Applicationofmembranetechnology
methodefficiency 265
inbromelainpurification 213
12.1.3 Purificationandfractionation 268
10.7 Configurationalconsiderations 213
12.1.4 Healthbenefits,safety
10.8 Processingparametersconsiderations 216
assessment,andstabilityof
10.9 Bromelainpurity 217
pomegranatefruitextract 270
10.10 Valorizationofcarbohydrates 218
12.1.5 Concludingremarks 272
10.10.1 Insolublefibers—cellulose
References 273
andhemicellulose 218
10.11 Solublefibers—pectinandgums 218
10.12 Simplesugars—productionof
13. Strawberry 281
organicacids 219
10.13 Othervalue-addedproducts IsidoroGarcı´a-Garc´ıa,
obtainedfrompineapplewaste 219 M.CarmenGarcı´a-Parrilla,
10.14 Conclusion 220 InesM.Santos-Duen˜as,AlbertMas
References 221 andAnaM.Can˜ete-Rodrı´guez
Furtherreading 225
13.1 Introduction 281
13.2 Developmentofnewproducts 285
11. Pink guava 227
13.3 Usingstrawberriestoobtain
YingPingChang,KwanKitWoo fermentedproducts 287
andCharlesGnanaraj 13.3.1 Processdevelopmentand
qualitycontrol 287
11.1 Introduction 227
13.3.2 Biotransformationofstrawberry
11.1.1 Aboutpinkguava 227
pure´eintowineandvinegar 288
11.1.2 Pinkguavaby-products 228
13.4 Conclusions 296
11.2 Functionalpropertiesand
Acknowledgments 296
health-promotingeffectsofpinkguava
References 297
phytochemicalconstituents 229
Furtherreading 300
11.3 Possibleroutestoupgradepink
guavaby-productscommercialization
Index 301
values 231
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List of Contributors
Rintu Banerjee Department of Agricultural and Food M. Carmen Garc´ıa-Parrilla Departamento de Nutricio´n
Engineering, Indian Institute of Technology y Bromatolog´ıa, Toxicolog´ıa y Medicina Legal,
Kharagpur,Kharagpur,India Facultad de Farmacia, Universidad de Sevilla, Sevilla,
Spain
Pritha Biswas SchoolofMedicalScienceandTechnology,
Indian Institute of Technology Kharagpur, Kharagpur, Aleksandra Gavaric´ Faculty of Technology Novi Sad,
India UniversityofNoviSad,NoviSad,Serbia
Nair Braga REQUIMTE/LAQV, Instituto Superior de Charles Gnanaraj Faculty of Science, Department of
Engenharia do Porto, Instituto Polite´cnico do Porto, Chemical Science, Universiti Tunku Abdul Rahman,
Porto,Portugal Negeri Perak,Malaysia
Dafne Angela Camargo Sa˜o Paulo State Estefan´ıa Gonza´lez-Garc´ıa Department of Analytical
University (UNESP), Institute of Biosciences, Chemistry, Physical Chemistry and Chemical
Botucatu,Brazil Engineering, Faculty of Science, Chemical Research
Institute “Andre´s M. del R´ıo” (IQAR), University of
Ana M. Can˜ete-Rodr´ıguez Departamento de Qu´ımica
Alcala´,Madrid,Spain
Inorga´nica e Ingenier´ıa Qu´ımica, Facultad de
Ciencias,UniversidaddeCo´rdoba,Co´rdoba,Espan˜a Sandipan Karmakar Xavier Institute of Management,
Xavier University,Bhubaneswar,India
Chew Cheen Chang Department of Chemical Science,
Faculty of Science, Universiti Tunku Abdul Rahman, Pramote Khuwijitjaru Department of Food
Kampar,Malaysia Technology, Faculty of Engineering and Industrial
Technology, Silpakorn University, Nakhon Pathom,
Ying Ping Chang Faculty of Science, Department of
Thailand
Chemical Science, Universiti Tunku Abdul Rahman,
Negeri Perak,Malaysia Khwanjai Klinchongkon Department of Innovation
in Food Technology, College of Health Sciences,
Paulo Costa REQUIMTE/UCIBIO, Department of Drug
Christian University of Thailand, Nakhon Pathom,
Sciences, Faculty of Pharmacy, University of Porto,
Thailand
Porto,Portugal
Meliane Akemi Koike Sa˜o Paulo State University
Mohan Das Department of Agricultural and Food
(UNESP),InstituteofBiosciences,Botucatu,Brazil
Engineering, Indian Institute of Technology
Kharagpur,Kharagpur,India Debajyoti Kundu Department of Agricultural and Food
Engineering, Indian Institute of Technology
Cristina Delerue-Matos REQUIMTE/UCIBIO,
Kharagpur,Kharagpur,India
Department of Drug Sciences, Faculty of Pharmacy,
UniversityofPorto,Porto,Portugal Huey Shi Lye Department of Agricultural and Food
Science, Faculty of Science, Universiti Tunku Abdul
Luciana Francisco Fleuri Sa˜o Paulo State University
Rahman,Kampar,Malaysia
(UNESP),InstituteofBiosciences,Botucatu,Brazil
Reddhy Mahle Department of Agricultural and Food
Mar´ıa Concepcio´n Garc´ıa Department of Analytical
Engineering, Indian Institute of Technology
Chemistry, Physical Chemistry and Chemical
Kharagpur,Kharagpur,India
Engineering, Faculty of Science, Chemical Research
Institute “Andre´s M. del R´ıo” (IQAR), University of Mar´ıa Luisa Marina Department of Analytical
Alcala´,Madrid,Spain Chemistry, Physical Chemistry and Chemical
Engineering, Faculty of Science, Chemical Research
Isidoro Garc´ıa-Garc´ıa Departamento de Qu´ımica
Institute “Andre´s M. del R´ıo” (IQAR), University of
Inorga´nica e Ingenier´ıa Qu´ımica, Facultad de
Alcala´,Madrid,Spain
Ciencias,UniversidaddeCo´rdoba,Co´rdoba,Espan˜a
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