Nutraceuticals from Fruit and Vegetable Waste

Vidisha Tomer, PhD, is an assistant professor in the Department of Food Science and Technology, Lovely Professional University, Phagwara, India and has over four years of teaching and research experience. She completed her PhD in Food and Nutrition (2014) from Punjab Agricultural University (PAU), Ludhiana. She has authored 20 publications and four book chapters and is also an active reviewer of reputed journals. Navnidhi Chhikara, PhD, is an assistant professor in the Department of Food Technology at Guru Jambheshwar University of Science and Technology, Hisar, India. She has 11 years of teaching and research experience and has taught various subjects, including health foods and food safety at the graduate and postgraduate levels. She has published more than 60 research papers in scientific and technical journals, is an editor and editorial board member of multiple international journals, and has received numerous awards for her scholarship. Ashwani Kumar, PhD is an assistant professor in the Department of Food Science and Technology, Lovely Professional University, Phagwara, India. He earned his PhD in food technology from Punjab Agricultural University, Ludhiana. He has 31 papers and six book chapters in indexed journals and books. He has applied for one national patent and is also a reviewer of several esteemed journals. Anil Panghal, PhD, is an assistant scientist in the Department of Processing and Food Engineering at CCS Haryana Agricultural University. Previously, he worked with Nestle as a production manager for nine years. His areas of expertise include bioprocessing, manufacturing, food chemistry, food science, and technology, FSMS, and nutrition. He obtained his PhD in food technology, focusing on the molecular and physicochemical quality aspects of commercial wheat varieties. He has published various research papers in reputed journals and chapters for international publishers.

• Preface xvii1 Valorisation of Fruit and Vegetable Waste 1Vidisha Tomer, Ashwani Kumar, Navnidhi Chhikara and Anil Panghal1.1 Introduction 11.2 Valorisation of By-Products from Fruit and Vegetable Processing Industry 31.3 Conclusion 352 Nutraceuticals from Guava Waste 45Shobhit, Alka Sharma and Aastha Dewan2.1 Introduction 462.2 Guava Waste Types and Composition 512.3 Bioactive Potential of Guava Waste 562.4 Application of Guava Waste 642.5 Conclusion 693 Nutraceuticals from Emblica officinalis Waste 81Priyanka Prasad3.1 Introduction 813.2 Composition of Amla Waste 843.3 Utilization of Amla Waste 893.4 Pharmaceutical Potential of Amla Waste 903.5 Other Amla Waste 913.6 Conclusion 924 Nutraceuticals from Apple Waste 97Swati Tiwari, Nisha Kumari Jha and Kalaivany4.1 Introduction 974.2 Nutritional Profile and Physicochemical Composition 984.3 Bio-Actives and Functional Ingredients from Apple Pomace 1044.4 Extraction of Bioactives from Apple Pomace 1084.5 Use of Apple Pomace for Various Applications 1114.6 Future Prospects and Conclusion 1145 Avocado 121Bibha Mishra. A and Vidisha Tomer5.1 Introduction 1215.2 Nutritional Composition of Fruit Waste 1265.3 Phytochemical Composition of Avocado Waste 1395.4 Pharmaceutical Potential of Fruit Waste 1525.5 Other Methods of Utilization 1605.6 Conclusion 1636 Banana Waste as a Nutraceuticals Product 175Shiva Sai Prasad and Utpal Das6.1 Introduction 1756.2 Chemical Composition 1776.3 Medicinal Properties 1796.4 Utilization of Banana Waste 1836.5 Development of By-Products from Banana Waste 1846.6 Summary 1897 Burmese Grape 195Md. Forshed Dewan and M. Amdadul Haque7.1 Introduction 1967.2 Burmese Grape Fruit and Fruit Waste 1977.3 Nutraceuticals and Functional Activities of Burmese Grape Waste 1987.4 Burmese Grape Tree Parts 2097.5 Conclusion 2138 Citrus 223Nilakshi Chauhan, Diksha Sharma, Kavita Rana, Neelam, Abhishek Thakur, Ranjana Verma, Farhan M Bhat and Sushant Bhardwaj8.1 Introduction 2248.2 Phytochemicals in Citrus Waste 2258.3 Principal Non-Conventional Technologies to Extract High Biological Value Compounds from Citrus Waste 2268.4 Citrus Waste and Its Utilization 2348.5 Conclusion 2389 Dates 247Ritu Pradhan and Somya Gupta9.1 Introduction 2479.2 Date Seeds 2519.3 Integrating Dates with Food for Developing Value-Added Recipes 2529.4 Nutritional Benefits 2559.5 Antioxidants and Phytochemicals in Dates 2599.6 Health Benefits 2629.7 Conclusion 26410 Ginger (Zingiber officinale) 267Dashrath Bhati, Shweta Joshi and Soni Tilara10.1 Introduction 26810.2 Ginger Varieties and Its Features 26810.3 Nutritional and Phytochemical Components of Ginger 27210.4 Processing of Ginger 27410.5 By-Products Generated from Ginger Processing 27510.6 Nutraceutical Potential and Utilization of Ginger By-Products 27710.7 Future Prospects 28211 Jackfruit 289M. Amdadul Haque, Md. Forshed Dewan and Md. Manjurul Haque11.1 Introduction 29011.2 Types of Jackfruit Waste and By-Products 29111.3 Nutraceuticals and Functional Activities of Jackfruit Waste and By-Products 29211.4 Parts of Jackfruit Tree 30511.5 Conclusion 30712 Development of Nutraceuticals from the Waste of Loquat 317Megha Gupta, Vasudha Bansal and Uttara Singh12.1 Introduction 31712.2 Importance of Waste Material of Fruits 32112.3 The Worldwide Growth Pattern of Loquat 32112.4 Physiology and Biochemistry of Loquat 32312.5 Use of Loquat Tree and Its Parts 32412.6 Nutraceutical Properties 32413 Mango 329Nisha Singhania and Sunil Bishnoi13.1 Introduction 33013.2 Mango Peel 33113.3 Nutritional Composition 33113.4 Phytochemical Composition 33313.5 Utilization of Mango Peel 33713.6 Mango Kernel 33713.7 Nutritional Composition of Mango Kernel 33813.8 Phytochemical Composition of Mango Kernel 34013.9 Utilization of Mango Kernel 34413.10 Other By-Products of Mango Waste 34514 Melon 349Madhusmita Dishri and Nisha Thakur14.1 Introduction 35014.2 History, Origin and Domestication 35014.3 Diversity and Botanical Groups of Melon 35114.4 Consumer Preference for Melon 35214.5 Nutritional Importance, Health Benefits and Culinary Uses of Melon 35314.6 Fruits and Vegetables Wastage 35714.7 Melon Waste: Seed and Peel 36014.8 Melon Seed 36414.9 Melon Rind/Peel 37414.10 Nutraceutical Potential and Health Benefits from Melon Waste 38214.11 Applications of Melon Waste 38614.12 Conclusion 38815 Okra (Abelmoschus esculentus) 403Adhithyan T. Pillai, Narinder Kaur and Sonia Morya15.1 Introduction 40315.2 Bioactive Constituents 40515.3 Nutritional Constituents 40615.4 Nutraceutical Applications 40715.5 Pharmacological Potential Applications 40915.6 Mechanisms of Action of Bioactive Components 41315.7 Abelmoschus Esculentus in Waste Treatment 41515.8 Conclusion 41716 Papaya Waste as a Nutraceuticals Product 425Utpal Das and Shiva Sai Prasad16.1 Introduction 42516.2 Nutritional Composition 42616.3 Nutraceutical Application 42716.4 Conclusion 43617 Peach (Prunus persica (L.) Batsch) 441Sujetha R. and Vidisha Tomer17.1 Introduction 44117.2 Nutritional Composition of Peach Wastes 44617.3 Phytochemical Composition of Peach Wastes 45417.4 Pharmaceutical Potential of Peach Wastes 46917.5 Industrial Utilization of Peach Wastes 47617.6 Conclusion 47818 Pumpkin (Cucurbita) 487Manpreet Kaur, Sonika Sharma and Ajmer Singh Dhatt18.1 Introduction 48718.2 World Production Scenario of Pumpkin 48918.3 Pumpkin Seed 49018.4 Pumpkin Peel 50218.5 Conclusion 506Conflict of Interest 506References 506Index 513