Food Processing By-Products and Waste: Potential Applications as Emulsifiers and Stabilizers

  • Christos RitzoulisEmail author
  • Alexandros Pavlou


Processing and consuming a food material results in the rejection of a substantial percentage of its initial biomass. Focusing on plants, this rejected part can be in the form of skin and seeds, of unchosen crops or plant parts, of pomaces, or of unconsumed foodstuff, among other forms. Efforts to reclaim highly valuable additives in the form of thickeners or emulsifiers from such sources remain typically associated with the pectins produced by the relevant parts of apples and of some other fruits. A growing body of work exists, however, on the extraction, purification, and characterization of novel thickeners and, to an extent, of novel emulsifiers from other food processing by-products and from food waste. This chapter outlines the current state of the art in this field, focusing on the relation between the extraction procedures and the end products, the methodologies of purification and fractionation, aspects of the physicochemical characterization of the end products, and their applications. This is followed by a critical discussion on the future trends for the reclaim and use of novel green-label thickeners and emulsifiers from such sources and their dynamics against established market products.


Food processing waste Emulsifier Extraction Waste valorization Emulsion 


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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  1. 1.Department of Food TechnologyATEI of ThessalonikiThessalonikiGreece
  2. 2.School of Food Science and BiotechnologyZhejiang Gongshang UniversityHangzhouChina
  3. 3.Department of Chemical EngineeringAristotle University of ThessalonikiThessalonikiGreece

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