Overview

Capitalize on a hidden resource with this essential book, offering a comprehensive guide to fruit waste valorization and cutting-edge techniques for extracting high-value bioactive compounds for the food and pharmaceutical industries. The fruit production and processing sectors produce tremendous amounts of waste that cause significant economic losses and an undesirable impact on the environment. The effective utilization of these fruit wastes can help reduce the world’s carbon footprint and greenhouse gas emissions to achieve sustainable development goals. These by-products contain a variety of bioactive compounds, such as dietary fiber, flavonoids, phenolic compounds, antioxidants, polysaccharides, and several other health-promoting nutrients and phytochemicals. These bioactive compounds can be extracted and used as value-added products in different industrial applications. The bioactive components extracted can be used in developing nutraceutical products, functional foods, or food additives. This book provides a comprehensive review of the recent developments in fruit waste valorization techniques and their applications in the food, feed, and pharmaceutical industries. It explores various extraction techniques, including conventional and emerging methods, the antioxidant and antimicrobial activities of the active compounds extracted and isolated from fruit waste, food industrial applications of bioactive compounds extracted from fruit waste, and lifecycle analysis, challenges, and the entrepreneurial developments of fruit waste bioprocessing, making it an essential resource for researchers and industrialists alike.

Full Product Details

Author:   Parmjit Singh Panesar (Sant Longowal Institute of Engineering and Technology Sangrur, India) ,  Ramesh C. Ray (Central Tuber Crops Research Institute, India) ,  Noe Aguilar-Rivera (Veracruzana University, Mexico)
Publisher:   John Wiley & Sons Inc
Imprint:   Wiley-Scrivener
ISBN:  

9781394301225

ISBN 10:   1394301227
Pages:   640
Publication Date:   05 December 2025
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Awaiting stock  
The supplier is currently out of stock of this item. It will be ordered for you and placed on backorder. Once it does come back in stock, we will ship it out for you.

Table of Contents

Preface xxi Part 1: Introduction 1 1 Fruit Waste Biorefinery: Current Status and Opportunities 3 Parmjit S. Panesar, Ramesh C. Ray and Ashmita Uppal 1.1 Introduction 4 1.2 Current Status of Fruit Waste Generation by Various Industries 5 1.3 Fruit Waste Biorefinery Products 7 1.4 Environmental and Economic Implications of Waste Utilization 19 1.5 Conclusion 20 2 Biochemical and Nutritional Composition of Fruit Waste: A Critical Assessment 27 Ashmita Uppal, Parmjit S. Panesar and Durga S. Bunkar 2.1 Introduction 28 2.2 Statistics of Fruit Production, Utilization, and Waste Production 30 2.4 Biochemical and Nutritional Composition of Fruit Waste 33 2.5 Conclusion 49 Part 2: Tropical and Sub-Tropical Fruits 57 3 Valorization of Avocado Wastes: Production of High-Value Products 59 Teresa Sandoval-Conteras, Sandra Díaz-Montes, María Karla Flores-López, Ma. del Rosario Villanueva-Macías, Maricarmen Iñiguez-Moreno and Lizet Aguirre-Güitrón 3.1 Introduction 60 3.2 Geographical Origin, Production, and Productivity 61 3.3 Description, Cultivation, Proximate Composition, Nutritional Values, and Uses 63 3.4 Processing for Food and Beverages and By-Product Generation 65 3.5 Biovalorization of Waste and By-Products in the Circular Economy 70 3.6 Techno-Economic Analyses and Industrial Prospects 76 3.7 Conclusion 77 4 Avocado Waste as a Sustainable Source of Raw Materials for the Food, Pharmaceutical, Textile, Cosmetic, and Bioenergy Industries 87 Eva Dorta and M. Gloria Lobo 4.1 Introduction 88 4.2 Proximate Composition, Nutritional Values, and Healthy Implications of Avocado 90 4.3 Processing Avocado Fruits and By-Product Generation 92 4.4 Bio-Valorization of Avocado By-Products 93 4.5 Conclusion 100 5 Biovalorization of Banana and False Banana Waste: Potential Applications in Food, Food Additives, and Biofuels 107 Cristina Soares, Clara Grosso, Cristina Delerue-Matos and Maria João Ramalhosa 5.1 Introduction 108 5.2 Geographical Origin, Production, and Productivity 109 5.3 Description, Cultivation, Proximate Composition, Nutritional Values, and Uses 112 5.4 Processing for Beverages and Food, Generation of By-Products 116 5.5 Valorization of Wastes and By-Products in the Circular Economy 117 5.6 Techno-Economic Analysis and Industrial Prospectives 118 5.7 Conclusions 120 6 Biotechnological Potentialities and Valorization of Citrus Waste: Their Potential Applications 127 Samandeep Kaur, Umexi Rani, Parmjit S. Panesar and Vikrant Singh 6.1 Introduction 129 6.2 Citrus By-Products and Their Composition 130 6.3 Biotechnological Techniques for Citrus By-Product Valorization 131 6.4 Industrial Applications of Citrus By-Products 139 6.5 Conclusion 152 7 Valorization of Citrus Waste into Pharmaceutical and Cosmetic Products 163 Luciana F. Fleuri, Gabriela G. Bertazzo, Milene S. Pereira-Vasques, Clarissa H. Okino-Delgado, Diogo F. Montero and Gabriela C. Gomes 7.1 Introduction 164 7.2 Geographical Origin, Production, and Productivity 166 7.3 Description, Composition, Nutritional Values, and Uses 168 7.4 Biovalorization of Waste and By-Products in the Circular Economy 170 7.5 Techno-Economic Analyses and Industrial Prospects 180 7.6 Conclusion 183 8 Valorization of Guava Fruit Waste and By-Products 193 Jagdish Singh, Harmanjot Kaur Sandhu and Parmjit S. Panesar 8.1 Introduction 194 8.2 Geographical Origin, Production, and Productivity 196 8.3 Composition of Guava 197 8.4 Bioactive Components Extracted from the Guava Waste 201 8.5 Techniques for Extracting Bioactive Compounds from Guava 204 8.6 Biovalorization of Guava Waste and By-Products in the Circular Economy 207 8.7 Challenges and Future Directions 217 8.8 Techno-Economic Analyses and Industrial Prospects 218 8.9 Conclusion 219 9 Biotechnological Potentialities and Valorization of Jackfruit Waste: Their Potential Applications 229 Varsha Thadiyan, Divya Sharma, Gaytri Mahajan, Ramesh C. Ray and Reena Gupta 9.1 Introduction 230 9.2 Nutritional Profile of Jackfruit 232 9.3 Health Benefits and Medicinal Properties 234 9.4 Biotechnological Potentialities of Jackfruit 235 9.5 Valorization of Jackfruit Waste 239 9.6 Future Perspectives and Challenges 247 9.7 Conclusion 249 10 Utilization of Lychee Fruit Processing Wastes to Produce Value-Added Products 259 Ana F. Vinha, Carla Sousa and Carla Moutinho 10.1 Introduction 260 10.2 Geographical Origin, Production, and Productivity 261 10.3 Description, Proximate Composition, Nutritional Values, and Uses 262 10.4 Biovalorization of Lychee Waste and By-Products in a Circular Economy 266 10.5 Lychee Processing and By-Product Generation 267 10.6 Conclusion 277 11 Biotechnological Potentialities and Valorization of Mango Peel and Stone Waste: Potential Applications and Industrial Prospects 283 Alok Kumar Gupta, Swosti S. Das, Ravi S.C. and Abha Singh 11.1 Introduction 284 11.2 Mango By-Products and Their Potential Characteristics 286 11.3 Biotechnological Processes for Valorization in Mango Peel and Stone 288 11.4 Conclusion 292 12 Papaya Biowaste Valorization: Biorefinery Approaches and Extraction Optimization 297 Sudha Batta, Vibhuti Sharma, Pitambri Thakur and Reena Gupta 12.1 Introduction 298 12.2 Chemical Composition of Papaya Fruit Biowaste 299 12.3 Phytochemical Composition of Papaya Fruit Biowaste 300 12.4 Biological Functions of the Bioactive Components of Papaya Waste 304 12.5 Papaya Biowastes for Bioenergy Production 312 12.6 Biodiesel and Biogas Production from Papaya Seeds 312 12.7 Extraction Optimization of Constituents of Papaya Biowaste 313 12.8 Conclusions and Future Directions 317 13 Pineapple Waste Utilization: Generating Wealth from Waste in a Circular Economy 325 Tanara Motta, Maria Fernanda Nogueira, Francisca Santos, Antón Puga, Filipe Fernandes, Manuela Correia, Clara Grosso, Cristina Soares and Cristina Delerue-Matos 13.1 Introduction 326 13.2 Geographical Origin, Production, and Productivity 327 13.3 Description, Cultivation, Proximate Composition, Nutritional Values, and Uses 328 13.4 Processing for Food and Beverages and By-Product Generation 332 13.5 Biovalorization of Waste and By-Products in the Circular Economy Framework 333 13.6 Techno-Economic Analysis and Industrial Prospects 347 13.7 Conclusion 348 14 Biotechnological Potentialities and Valorization of Pomegranate Processing Wastes: Their Potential Applications 357 Christian Michel-Cuello 14.1 Introduction 358 14.2 Geographical Origin, Production, and Productivity 359 14.3 Description, Cultivation, Proximate Composition, Nutritional Values, and Uses 360 14.4 Processing for Food and Beverages and By-Product Generation 362 14.5 Biovalorization of Waste and By-Products in the Circular Economy 365 14.6 Techno-Economic Analysis and Industrial Prospects 367 14.7 Conclusion 368 15 Management of Pomelo (Citrus Grandis, Citrus Maxima) Waste: Pomelo Characteristics, Production, Processing, and Focus on Its Waste Biovalorization 379 Nuria Zarate-Vilet, Michèle Delalonde, Christelle Wisniewski and Emilie Gué 15.1 Introduction 381 15.2 Geographical Origin, Production, Cultivation, and Productivity of Pomelo 382 15.3 Description, Composition, Nutritional Values, and Consumption Patterns of Pomelo 383 15.4 Pomelo Processing and Waste Generation 386 15.5 Biovalorization of Waste and By-Products 387 15.6 Conclusion 408 16 Biotechnological Potentialities and Valorization of Watermelon By-Products: An Overview 429 Vinay Kumar Pandey, Kunal Singh, Amritanshu Pathak, Sweta Singh and Parmjit S. Panesar 16.1 Introduction 430 16.2 Nutritional and Chemical Composition of Watermelon By-Products 432 16.3 Biotechnological Applications of Watermelon By-Products 438 16.4 Agricultural and Industrial Applications 442 16.5 Future Prospective 444 16.6 Conclusion 445 Part 3: Temperate Fruits 455 17 Valorization of Apple Pomace into Valuable Products: A Sustainable Approach Toward a Circular Bioeconomy 457 Harsh Kumar, Shivani Guleria, Neetika Kimta, Rajni Dhalaria and Kamil Kuèa 17.1 Introduction 458 17.2 Nutritional Components Present in Apple Pomace 459 17.3 Bioactives Present in Apple Pomace 461 17.4 Apple Pomace as a Functional Ingredient in Food Products 463 17.5 Biofuel Production 469 17.6 Apple Pomace in Animal Feed 470 17.7 Conclusion 472 18 Valorization of Grape Pomace: Bioactive Compound Recovery and Applications in Food Products 477 Manuela M. Moreira and Cristina Delerue-Matos 18.1 Introduction 478 18.2 Overview and Composition of Grape Pomace 479 18.3 Innovative Sustainable Approaches for Extraction of Bioactive Compounds 483 18.4 Main Strategies for the Valorization of Grape Pomace in the Food Sector 487 18.5 Concluding Remarks and Future Perspectives 496 19 Kiwi By-Products: Innovations in Obtaining Bioactive and Nutritional Compounds 503 F. Chamorro, Rafael Nogueira-Marques, P. Barciela, A. Perez-Vazquez, A.O.S. Jorge, P. Donn, S. Seyyedi-Mansour, A.G. Pereira and M.A. Prieto 19.1 Introducing Kiwi By-Products as a Potential Source of Bioactive Compounds 504 19.2 Extraction Techniques Applied to Kiwi By-Products 508 19.3 Applications of Kiwi By-Products in Different Industries 519 19.4 Conclusions 530 Part 4: Entrepreneurship and Life Cycle Analysis 543 20 Techno-Economic Analysis and Entrepreneurship in Fruit Waste Management: Scope and Opportunities 545 Manpreet Kaur, Balwinder Singh Sooch, Ranjeeta Bhari and Ramesh C. Ray 20.1 Introduction 546 20.2 Scope of Fruit Waste Management 548 20.3 Techno-Economic Analysis in Fruit Waste Management 550 20.4 Entrepreneurship and Economic Opportunities in Fruit Waste Management 555 20.5 Scope of Technological Developments in Fruit Waste Management 560 20.6 Challenges and Future Prospects 561 21 Strategic Socioeconomic and Environmental Planning for the Sustainability of Fruit Waste Management 569 Noé Aguilar-Rivera 21.1 Introduction 570 21.2 Agribusiness of Fruits and Vegetables and Wastes 573 21.3 Food, Fruit, and Vegetable Waste Generation 574 21.4 Actions for the Sustainable Management of Agribusiness Products 577 21.5 Models for Sustainable Fruit Waste Management 577 21.6 Barriers to a Circular Bioeconomy at Fruit Waste Sustainable Utilization 592 21.7 Conclusions 593 References 593 About the Editors 597 Index 599

Reviews

Author Information

Parmjit S. Panesar is a Professor in the Department of Food Engineering & Technology at the Sant Longowal Institute of Engineering and Technology with more than 27 years of research and teaching experience. He previously served as the Dean of Planning and Development, Dean Research and Consultancy, and Head of the Department of Food Engineering an Technology at the Sant Longowal Institute of Engineering and Technology. Ramesh C. Ray, PhD is an Adjunct Professor at the Center for Industrial Biotechnology Research at Siksha ‘O’ Anusandhan University. He previously served as the Principal Scientist of Microbiology and Head of the ICAR-Central Tuber Crops Research Institute. Noé Aguilar-Rivera is a Research Professor in the School of Biological and Agricultural Sciences at Veracruzana University. His research focuses on environmental management, the circular economy, and sustainable development in agro-industries.

Tab Content 6

Author Website:  

Countries Available

All regions