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Fruit and vegetable waste utilization and sustainability /

Fruit and Vegetable Waste Utilization and Sustainability presents strategies to address the fruit and vegetable waste generated from agriculture and industrial processing. Beginning with the introduction of waste management, this book is divided into three sections. Section one addresses the valoriz...

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Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: Mandavgane, Sachin A., Chakravarty, Ipsita, Jaiswal, Amit K.
Format: eBook
Language:English
Published: London, United Kingdom : Academic Press, 2023.
Subjects:
Fruit > Processing > Waste disposal.
Vegetables > Processing > Waste disposal.
Food waste > Recycling.
Food waste > Environmental aspects.
Fruits > Traitement > Déchets > Élimination.
Légumes > Traitement > Déchets > Élimination.
Food waste > Recycling
Fruit > Processing > Waste disposal
Vegetables > Processing > Waste disposal
Electronic books.
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • Front Cover
  • Fruit and Vegetable Waste Utilization and Sustainability
  • Copyright Page
  • Contents
  • List of contributors
  • Preface
  • 1 Introduction: state of the art of fruit and vegetable waste management
  • 1.1 Introduction
  • 1.2 Relevance of fruit and vegetables sector and its main by-products
  • 1.2.1 Worldwide production of fruit and vegetables and their wastes
  • 1.2.2 Main by-products
  • 1.2.2.1 Peels
  • 1.2.2.2 Seeds
  • 1.2.2.3 Pomace and core
  • 1.3 Chemical composition of food by-products, main components, and their scope of applicability
  • 1.3.1 Chemical composition
  • 1.3.1.1 Crude protein
  • 1.3.1.2 Fiber
  • 1.3.1.3 Crude fat
  • 1.3.2 Main components, properties, and applicability
  • 1.3.2.1 Starch
  • 1.3.2.2 Pectin
  • 1.3.2.3 Cellulose
  • 1.3.2.4 Natural colorants
  • 1.3.2.5 Other bioactive compounds
  • 1.4 Technologies for the valorization of fruit and vegetable wastes
  • 1.5 Biorefinery approaches for fruit and vegetable by-products
  • Abbreviations used
  • Acknowledgments
  • References
  • Section 1 Valorisation of fruit and vegetable
  • 2 Fruit and vegetable wastes for nutraceuticals, functional foods, and speciality chemicals
  • 2.1 Background
  • 2.2 Fruit and vegetable waste
  • 2.3 Sustainability
  • 2.3.1 Circular economy
  • 2.3.2 EU Green Deal
  • 2.3.3 UN sustainable development goals
  • 2.4 Fruit and vegetable-derived waste as a sustainable alternative source of nutraceutical compounds
  • 2.4.1 Nutraceuticals
  • 2.4.2 Fruit and vegetable waste in production of nutraceuticals
  • 2.4.2.1 Carotenoids
  • 2.4.2.2 Polyphenols
  • 2.4.2.3 Dietary fibers
  • 2.4.2.4 Prebiotics
  • 2.4.2.5 Proteins
  • 2.4.2.6 Vitamins and minerals
  • 2.4.2.7 Enzymes
  • 2.4.2.8 Oils and byproducts
  • 2.4.3 The importance of nutraceuticals amid the global rise of chronic diseases: Obesity, diabetes, and cardiovascular disease.
  • 2.5 Fruit and vegetable wastes for functional foods
  • 2.5.1 Functional foods
  • 2.5.2 Bioactive compounds and the relationship with functional foods
  • 2.5.3 Compound recovery from fruit and vegetable waste in production of nutraceuticals and functional foods
  • 2.5.3.1 Ultrasound-assisted extraction
  • 2.5.3.2 Microwave-assisted extraction
  • 2.5.3.3 Subcritical water extraction
  • 2.5.3.4 Supercritical fluid extraction
  • 2.5.3.5 Enzyme-assisted extraction
  • 2.5.3.6 Pulsed electric field extraction
  • 2.6 Fruit and vegetable wastes for speciality chemicals
  • 2.6.1 Biogas
  • 2.6.2 Biosorbents
  • 2.6.3 Biochar
  • 2.6.4 Carbon dots
  • 2.7 Conclusion and future perspectives
  • References
  • 3 Fruit and vegetable wastes for biobased chemicals
  • 3.1 Introduction
  • 3.2 The management of fruit and vegetable wastes
  • 3.2.1 Waste generation and impact
  • 3.2.2 Conventional and emerging approaches for the management of wastes
  • 3.3 Types of fruit and vegetable wastes
  • 3.4 Fruit and vegetable wastes-derived bioactive compound production via biotechnological approaches
  • 3.4.1 Waste and byproduct recovery
  • 3.4.1.1 Flavor and aroma
  • 3.4.1.2 Films and packaging
  • 3.4.1.3 Xanthan gum
  • 3.4.1.4 Secondary metabolites
  • 3.4.2 Enzymes production from fruits and vegetables waste and byproducts
  • 3.4.2.1 Fructosyl transferase
  • 3.4.2.2 Pectinases
  • 3.4.2.3 Xylanases
  • 3.4.2.4 Cellulases
  • 3.4.2.5 Amylases
  • 3.4.3 Organic acids production from fruits and vegetables waste and byproducts
  • 3.4.3.1 Acetic acid
  • 3.4.3.2 Citric acid
  • 3.4.3.3 Lactic acid
  • 3.4.3.4 Succinic acid
  • 3.4.3.5 Malic acid
  • 3.4.3.6 Itaconic acid
  • 3.4.3.7 Fumaric acid
  • 3.4.3.8 Oxalic acid
  • 3.4.4 Vitamins production from fruits and vegetable waste and byproducts
  • 3.4.4.1 Vitamin A
  • 3.4.4.2 Vitamin B complex
  • 3.4.4.3 Vitamin C
  • 3.4.4.4 Vitamin D.
  • 3.4.4.5 Vitamin E
  • 3.4.4.6 Vitamin K
  • 3.5 Conclusions
  • Funding
  • Conflict of interest
  • References
  • 4 Fruit and vegetable waste and by-products for pigments and color
  • 4.1 Introduction
  • 4.2 Bio-based pigments and coloring agents (types and sources)
  • 4.2.1 Hydrophilic pigments
  • 4.2.1.1 Anthocyanins
  • 4.2.1.1.1 Health benefits
  • 4.2.1.2 Betalains
  • 4.2.1.2.1 Health benefits
  • 4.2.2 Lipophilic pigments
  • 4.2.2.1 Carotenoids
  • 4.2.2.2 Chlorophylls
  • 4.3 Delivery systems of bio-based pigments
  • 4.3.1 Lipid-based delivery systems
  • 4.3.1.1 Emulsions
  • 4.3.1.2 Liposomes
  • 4.3.1.3 Solid lipid nanoparticles and nanostructured lipid nanoparticles
  • 4.3.2 Biopolymeric delivery systems
  • 4.3.2.1 Nanoparticles
  • 4.3.2.2 Nanofibers
  • 4.3.2.3 Nanotubes
  • 4.3.2.4 Nanogels
  • 4.3.3 Inclusion complex delivery systems
  • 4.3.3.1 Cyclodextrin
  • 4.3.3.2 Amylose
  • 4.3.3.3 Yeast cells (mycelium)
  • 4.4 Conclusion and future perspectives
  • References
  • 5 Anaerobic digestion of fruit and vegetable waste for biogas and other biofuels
  • 5.1 Introduction
  • 5.2 Fruits and vegetable feedstocks available and their potential for biogas or biofuels
  • 5.3 The pretreatment processes and its necessity
  • 5.4 Anaerobic digester design and operational aspects
  • 5.4.1 Anaerobic digester design
  • 5.4.2 Steps involved in anaerobic digestion
  • 5.4.2.1 Hydrolysis
  • 5.4.2.2 Acidogenesis and acetogenesis
  • 5.4.2.3 Methanogenesis
  • 5.4.3 Design aspects with the aim to improve anaerobic digestion efficiency
  • 5.4.3.1 Dry anaerobic digestion system
  • 5.4.3.2 Two-stage anaerobic digestion
  • 5.4.3.3 Codigestion
  • 5.4.3.4 Two-stage anaerobic digestion
  • 5.4.3.5 Miscellaneous
  • 5.4.4 Process parameters of anaerobic digestion
  • 5.4.4.1 Digester configuration
  • 5.4.4.2 Organic loading rate
  • 5.4.4.3 Holding or retention time.
  • 5.4.4.4 Recirculation of effluents
  • 5.4.4.5 Nutrients
  • 5.4.4.6 Bed structure
  • 5.4.4.7 Methane yield
  • 5.4.4.8 Key process parameters and their importance
  • 5.4.4.9 Biofuel yield
  • 5.4.4.10 Dynamics of microbial community
  • 5.5 Biofuel production from fruit and vegetable wastes
  • 5.6 Anaerobic digestion process economics
  • 5.7 Global status of waste utilization via digester and key findings
  • 5.8 Technology gaps to be filled, necessity of further research and development
  • 5.9 Administrative policies on biogas across globe and its impact
  • 5.10 Recent trends, combinatorial approaches for enhancement of biogas productivity and sustainable process development
  • 5.11 Conclusions and future prospects
  • References
  • 6 Sequential bioprocessing of tomato waste-a biorefinery approach
  • 6.1 Introduction
  • 6.2 Tomato waste generation
  • 6.3 Valorization of tomato waste
  • 6.3.1 Animal feed
  • 6.3.2 Food fortification
  • 6.3.3 Production of carotenoids
  • 6.3.4 Soluble dietary fiber and pectin
  • 6.3.5 Seed protein
  • 6.3.6 Seed oil
  • 6.3.7 Polyphenols
  • 6.3.8 Biocomposites
  • 6.3.9 Bioremediation
  • 6.4 Bioprocessing of fruit and vegetable wastes
  • 6.5 Microbial role in waste fermentation
  • 6.6 Fermentative products from tomato
  • 6.6.1 Increasing lycopene availability by lactic acid fermentation
  • 6.6.2 Dietary fibers
  • 6.6.3 Bioactive peptides
  • 6.7 Sequential zero waste bioprocessing
  • 6.8 Challenges of bioprocessing
  • 6.9 Life cycle assessment of tomato waste biorefinery
  • 6.9.1 Limitations of LCA studies
  • 6.10 Economic feasibility assessment
  • 6.11 Conclusion
  • References
  • Section 2 Techno economic analysis and sustainability assessment
  • 7 Role of supply chain in sustainable valorization
  • 7.1 Introduction
  • 7.1.1 Valorization
  • 7.1.2 Sustainable development goals
  • 7.2 Cost trade-offs.
  • 7.2.1 Costing in supply chain
  • 7.2.2 Customer service
  • 7.2.3 The value chain
  • 7.3 Sustainable supply chain
  • 7.4 Inventory management
  • 7.4.1 Concept of inventory management
  • 7.4.2 Inventory for valorized products
  • 7.5 Pricing and revenue
  • 7.5.1 Opportunity cost
  • 7.5.2 Supply chain pricing
  • 7.6 Technological developments
  • 7.6.1 Enterprise resource planning
  • 7.6.2 The concept of blockchain as applied to sustainable valorization
  • 7.6.3 Application of blockchain to organic pigment traceability
  • 7.7 Challenges and conclusion
  • 7.7.1 Challenges
  • 7.7.2 Conclusion
  • References
  • 8 Techno-economic analysis of waste pomegranate biorefinery
  • 8.1 Introduction
  • 8.2 Why we need techno-economic analysis?
  • 8.3 Materials and methods
  • 8.3.1 Process flow design
  • 8.3.1.1 Scenario 1: all four products are extracted sequentially
  • 8.3.1.2 Scenario 2: extraction of ellagic acid, lignin, and compost
  • 8.4 Techno-economic modeling
  • 8.4.1 List of equipment
  • 8.4.2 Economic evaluation
  • 8.4.2.1 Equipment cost estimation
  • 8.4.2.2 Parameters for direct fixed capital estimation
  • 8.4.2.3 Labor, material, utility, and product cost
  • 8.5 Sensitivity analysis for both scenarios
  • 8.5.1 Sensitivity analysis of both models
  • 8.6 Results and discussion
  • References
  • 9 Novel sustainable and circular business models valorizing fruit and vegetable waste and by-products
  • 9.1 Introduction
  • 9.2 Waste in the fruit and vegetable sector
  • 9.3 Sustainable and circular business models
  • 9.4 Methodology
  • 9.5 Results
  • 9.5.1 Types of businesses models
  • 9.5.2 Business drivers
  • 9.5.3 Business model elements including valorization strategies
  • 9.5.4 Contribution to sustainability
  • 9.10 Conclusion
  • Annex: listing of initiatives reviewed
  • References.