The large quantity of waste generated from agricultural and food production remains a great challenge and an opportunity for the food industry. As there are numerous risks associated with waste for humans, animals and the environment, billions of dollars are spent on the treatment of agricultural and food waste. Therefore, the utilisation of bioactive compounds isolated from waste not only could reduce the risks and the costs for treatment of waste, but also could potentially add more value for agricultural and food production. This book provides comprehensive information related to extraction and isolation of bioactive compounds from agricultural and food production waste for utilisation in the food, cosmetic and pharmaceutical industries. The topics range from an overview on challenges and opportunities related to agricultural and food waste, the bioactive compounds in the waste, the techniques used to analyse, extract and isolate these compounds to several specific examples for potential utilisation of waste from agricultural and food industry. This book also further discusses the potential of bioactives isolated from agricultural and food waste being re-utilised in the food, cosmetic and pharmaceutical industries. It is intended for students, academics, researchers and professionals who are interested in or associated with agricultural and food waste.

The large quantity of waste generated from agricultural and food production remains a great challenge and an opportunity for the food industry. As there are numerous risks associated with waste for humans, animals and the environment, billions of dollars are spent on the treatment of agricultural and food waste. Therefore, the utilisation of bioactive compounds isolated from waste not only could reduce the risks and the costs for treatment of waste, but also could potentially add more value for agricultural and food production. This book provides comprehensive information related to extraction and isolation of bioactive compounds from agricultural and food production waste for utilisation in the food, cosmetic and pharmaceutical industries. The topics range from an overview on challenges and opportunities related to agricultural and food waste, the bioactive compounds in the waste, the techniques used to analyse, extract and isolate these compounds to several specific examples for potential utilisation of waste from agricultural and food industry. This book also further discusses the potential of bioactives isolated from agricultural and food waste being re-utilised in the food, cosmetic and pharmaceutical industries. It is intended for students, academics, researchers and professionals who are interested in or associated with agricultural and food waste.

The food processing industries produce millions of tons of losses and waste during processing, which are becoming a grave economic, environmental, and nutritional problem. Fruit, vegetable, and food industrial solid waste include leaves, peels, pomace, skins, rinds pulp, stems, seeds, twigs, and spoiled fruits and vegetables, among other waste released in food production, which can be formed during cleaning, processing, cooking, and/or packaging. These wastes are characterized by being an important source of bioactive compounds, such as phenolic compounds, dietary fibers, polysaccharides, vitamins, carotenoids, pigments, and oils, among others. These bioactive compounds are closely associated with beneficial effects on human health. These by-products can be exploited in different industries: in food industries for the development of functional ingredients and/or new foods or natural additives; in pharmaceutical industries for medicinal, healthcare, or cosmetic products; in agricultural industries as fertilizers or animal feed; and in chemical industries, among others. The reutilization of these by-products will ensure the sustainable development of food industries and reduce their environmental impact, which will contribute to the fight against environmental problems, leading to potential mitigation of climatic change. Therefore, the determination of bioactive compound composition in agricultural and food waste and the production of extracts containing these compounds is the first step towards its reutilization.

Biotechnological Production of Bioactive Compounds provides insights on the most recent innovations, trends, concerns, solutions and practical challenges encountered in the fields of enzyme technology and nanobiotechnology for the production of bioactive materials with extra health benefits. As nanobiotechnology has improved the bioactive extraction process significantly, many bioactives, including bioflavonoids, omega-3 fatty acids, biopigments and low calorie sugar substitutes are a pivotal part of the food industry. The book highlights the production of extra health benefits “bioactives’’ from plants and microbes and explains how the extraction efficiency of bioactives molecules improves significantly with the recent advances in nanobiotechnology. Researchers in the fields of biochemical engineering, biotechnology, bioremediation, environmental sustainability and those in pharma industries will find the information in this book very helpful and illuminating. Outlines technological advances in bioactives extraction Covers bioflavonoids, biopigments, omega-3-fatty acids and low sugar substitutes Explains the mechanisms of Green cargo (biogenic nanoparticles) for the delivery of bioactive molecules

Superfoods and functional foods are receiving increasing attention because of their important roles in health. This book focuses on the production of superfoods and functional foods and their role as medicine. In the early chapters, prominent researchers introduce the roles and production of microalgae and functional fruits through metabolic engineering, the use of food waste, and effective cooking procedures. In the latter chapters, other prominent researchers introduce the medical effects of polyphenols, glutamine, and unsaturated fatty acids, which are contained in superfoods and functional foods. They suggest the importance of superfoods and functional foods in the treatment and prevention of many diseases. It is also recommended for readers to take a look at a related book, Superfood and Functional Food: An Overview of Their Processing and Utilization.

A guide to the extraction, isolation and purification of bioactive compounds from agricultural wastes, and their applications Recovering Bioactive Compounds from Agricultural Wastes offers a guide to the many uses of agricultural wastes from the production of major food types including tea, coffee, cacao, cashew, fruit and vegetables, wine, edible oils, sugar, starch and more. Written by a noted expert in the field, the text explores the various methods for extraction, isolation and purification of bioactive compounds from agricultural wastes. The author also makes recommendations concerning the most effective applications of bioactive compounds and discusses the economics and market for recovered bioactive compounds. Recent studies reveal that bioactive compounds have been directly linked to biological activity such as antioxidant, anticancer, antidiabetic, anti-cardiovascular capacities, etc. In particular, agricultural wastes are considered as potential and inexpensive sources of bioactive compounds. Recovering Bioactive Compounds from Agricultural Wastes fills a gap in the literature by providing a text that explores this important topic and examines the: Sustainability of waste management and shows how to extract, isolate and purify bioactive compounds from agricultural wastes, and their most effective application Wide range of agricultural food produce that can be processed and the special techniques used for recovering the bioactive compounds from these sources Health applications of bioactive compounds that have been directly linked to pharmacological activities including antioxidant, anticancer, and more Designed for use by researchers and producers in the agriculture, pharmaceuticals and nutraceuticals, Recovering Bioactive Compounds from Agricultural Wastes contains the knowledge, history and definition, classification and synthesis, and extraction techniques of bioactive compounds.

Ranging from biofuels to building materials, and from cosmetics to pharmaceuticals, the list of products that may be manufactured using discards from farming and fishery operations is extensive. Byproducts from Agriculture and Fisheries examines the procedures and technologies involved in this process of reconstitution, taking an environmentally aware approach as it explores the developing role of value-added byproducts in the spheres of food security, waste management, and climate control. An international group of authors contributes engaging and insightful chapters on a wide selection of animal and plant byproducts, discussing the practical business of byproduct recovery within the vital contexts of shifting socio-economic concerns and the emergence of green chemistry. This important text: Covers recent developments, current research, and emerging technologies in the fields of byproduct recovery and utilization Explores potential opportunities for future research and the prospective socioeconomic benefits of green waste management Includes detailed descriptions of procedures for the transformation of the wastes into of value-added food and non-food products With its combination of practical instruction and broader commentary, Byproducts from Agriculture and Fisheries offers essential insight and expertise to all students and professionals working in agriculture, environmental science, food science, and any other field concerned with sustainable resources.

Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetables, beverages, nuts and seeds, dairy and seafood. The book focuses its coverage on bioactive recovery, health benefits, biofuel production and environment issues, as well as recent technological developments surrounding state of the art of food waste management and innovation. The book also presents tools for value chain analysis and explores future sustainability challenges. In addition, the book offers theoretical and experimental information used to investigate different aspects of the valorization of agri-food wastes and by-products. Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges will be a great resource for food researchers, including those working in food loss or waste, agricultural processing, and engineering, food scientists, technologists, agricultural engineers, and students and professionals working on sustainable food production and effective management of food loss, wastes and by-products. - Covers recent trends, innovations, and sustainability challenges related to food wastes and by-products valorization - Explores various recovery processes, the functionality of targeted bioactive compounds, and green processing technologies - Presents emerging technologies for the valorization of agri-food wastes and by-products - Highlights potential industrial applications of food wastes and by-products to support circular economy concepts

This book provides comprehensive information related to the extraction, isolation, and potential uses of bioactive compounds from agricultural and food waste for utilization in the food, cosmetic and pharmaceutical industries. The topics include an overview on challenges and opportunities related to agricultural and food waste, the bioactive compounds in the waste, and the techniques used to analyse, extract, and isolate these compounds for potential waste utilization.

Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.