Valorization of Fruit Processing By-products

Valorization of Fruit Processing By-products covers the most recent advances in the field of fruit processing by-products following the sustainability principles. The current handling of fruit processing by-products include management practices that either degrade the substrate or lead to diminution of their pollution load without getting advance of in valuable ingredients like antioxidants. However, the urgent need for sustainability within the food industry has turned the interest of research to investigate the handling of their by-products with another perspective, e.g. by adapting more profitable options. This book works as a guide covering the latest developments in this particular direction.

The proposed title describes in details the viable industrial applications and scenarios. It promotes success stories and solutions that ensure the sustainable management of different fruit processing by-products (namely apple, apricot, avocado, Castanea sativa, citrus, date, mango, mellon, passion fruit, pineapple, pink guava, pomegranate and watermelon), giving emphasis on the recovery of polyphenols, antioxidants and dietary fiber as well as the development of functional foods.

Written by a team of experts in Food Processing and Engineering, Chemistry and Food Waste, this title is the definite guide for all the involved partners, engineers, professionals and producers activated in the field, trying to optimize the performance of fruit processing industries and reduce their environmental impact.

• Thoroughly explores fruit processing techniques, scale up limitations and economical evaluation separately for each source of fruit processing by-product
• Discusses the valorization of by-products derived from different fruits
• Features the following fruits: apple, avocado, chestnut, citrus, date, mango, melon and watermelon, passion fruit, pineapple, pink guava and pomegranate

Food scientists and technologists, Agricultural or food engineers who work in the fruit processing industry and are seeking to improve their by-products management by actively utilizing waste streams in effective applications, Researchers working in the edge of food and environmental field

1. Fruit processing by-products as food ingredients
Harald Rohm
2. Apple
Senka Vidovic
3. Apricot
Mª Concepcion Garcia Lopez
4. Avocado
Huey Shi Lye
5. Berry
Petras Rimantas Venskutonis
6. Chestnut
Francisca Rodrigues
7. Citrus
Rintu Banerjee I
8. Mango
Clarissa Hamaio O. Delgado
9. Passion fruit
Pramote Khuwijitjaru
10. Pineapple
Todor Vasiljevic
11. Pink Guava
Ying Ping Chang, Kwan Kit Woo and Charles Gnanaraj
12. Pomegranate
Shohreh Saffarzadeh-Matin
13. Strawberry
Isidoro García-Garcia