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Food Processing Waste: A Potential Source for Bioactive Compounds

  • Living reference work entry
  • First Online:
Book cover Bioactive Compounds in Underutilized Fruits and Nuts

Part of the book series: Reference Series in Phytochemistry ((RSP))

  • 221 Accesses

Abstract

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.

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Abbreviations

BG:

Beta-glucans

CA:

Citric acid

DF:

Dietary fiber

DNA:

Deoxyribonucleic acid

EAE:

Enzyme-assisted extractions

EPA:

United States Environmental Protection Agency

FAO:

Food and Agriculture Organization

HHP:

High hydrostatic pressure

IDF:

Insoluble dietary fiber

LA:

Lactic acid

LLE:

Liquid-liquid extraction

MAE:

Microwave-assisted extraction

NSPs:

Non-starch polysaccharides

OAs:

Organic acids

PEF:

Pulsed electric field

RNA:

Ribonucleic acid

SDF:

Soluble dietary fiber

SE:

Soxhlet extraction

SLE:

Solid-liquid extraction

SSF:

Solid-state fermentation

TDF:

Total dietary fiber

UAE:

Ultrasound-assisted extraction

UK:

United Kingdom

USA:

United States of America

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Authors and Affiliations

  1. Department of Human Nutrition and Dietetics, Riphah College of Rehabilitation and Allied Health Sciences, Riphah International University, Faisalabad, Punjab, Pakistan

    Huma Bader Ul Ain

  2. Institute of Home & Food Sciences, Government College University, Faisalabad, Pakistan

    Farhan Saeed

  3. Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC, Australia

    Colin J. Barrow & Hafiz Ansar Rasul Suleria

  4. School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia

    Frank R. Dunshea & Hafiz Ansar Rasul Suleria

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  1. Huma Bader Ul Ain
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  3. Colin J. Barrow
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  5. Hafiz Ansar Rasul Suleria
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  1. Department of Botany, Karnatak University, Dharwad, India

    Hosakatte Niranjana Murthy

  2. Department of Biotechnology, Shivaji University, Kolhapur, India

    Vishwas Anant Bapat

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  1. Department of Biotechnology, Shivaji University, Kolhapur, India

    Viswash Anant Bapat Prof. Dr. h.c.

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Ain, H.B.U., Saeed, F., Barrow, C.J., Dunshea, F.R., Suleria, H.A.R. (2020). Food Processing Waste: A Potential Source for Bioactive Compounds. In: Murthy, H., Bapat, V. (eds) Bioactive Compounds in Underutilized Fruits and Nuts. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-030-06120-3_45-1

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  • DOI: https://doi.org/10.1007/978-3-030-06120-3_45-1

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