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Food Processing Waste: A Potential Source for Bioactive Compounds

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posted on 2020-01-01, 00:00 authored by H B U Ain, F Saeed, Colin BarrowColin Barrow, F R Dunshea, H A R Suleria
In the past, unfortunately, fruit processing wastes and by-products have not been taken seriously. However, in recent era, fruit processing industries have undergone rapid growth globally owing to the awareness of public and scientists. Fruit processing wastes are considered as valuable resource owing to the presence of a broad spectrum of bioactive moieties including polyphenols, antioxidants, proteins, dietary fiber, enzymes, flavoring aromas, organic acids, and minerals. Scientists are trying to recover various bioactive compounds from these wastes through specific extraction techniques, i.e., conventional and novel techniques. Applications of food processing wastes in food, textile, cosmetic, and pharmaceutical industries can be increased through the extraction of bioactive moieties by various methods. This chapter highlights the bioactive profiling of fruit waste material of different processed foods and guides how we can extract these bioactive compounds. Bioactive extraction techniques include conventional extraction and novel technologies are discussed. Utilization of fruit processing wastes in the production of high value-added products has increased the profitability of the fruit processing industry by reducing the cost of disposal of these wastes.

History

Title of book

Bioactive Compounds in Underutilized Fruits and Nuts

Series

Reference Series in Phytochemistry

Chapter number

36

Pagination

625 - 649

Publisher

Springer

Place of publication

Berlin, Germany

ISSN

2511-834X

eISSN

2511-8358

ISBN-13

9783030301811

Publication classification

B1 Book chapter

Extent

36

Editor/Contributor(s)

Hosakatte Niranjana Murthy, Vishwas Anant Bapat

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