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 xvii

1 Valorisation of Fruit and Vegetable Waste 1
Vidisha Tomer, Ashwani Kumar, Navnidhi Chhikara and Anil Panghal

1.1 Introduction 1

1.2 Valorisation of By-Products from Fruit and Vegetable Processing Industry 3

1.3 Conclusion 35

2 Nutraceuticals from Guava Waste 45
Shobhit, Alka Sharma and Aastha Dewan

2.1 Introduction 46

2.2 Guava Waste Types and Composition 51

2.3 Bioactive Potential of Guava Waste 56

2.4 Application of Guava Waste 64

2.5 Conclusion 69

3 Nutraceuticals from Emblica officinalis Waste 81
Priyanka Prasad

3.1 Introduction 81

3.2 Composition of Amla Waste 84

3.3 Utilization of Amla Waste 89

3.4 Pharmaceutical Potential of Amla Waste 90

3.5 Other Amla Waste 91

3.6 Conclusion 92

4 Nutraceuticals from Apple Waste 97
Swati Tiwari, Nisha Kumari Jha and Kalaivany

4.1 Introduction 97

4.2 Nutritional Profile and Physicochemical Composition 98

4.3 Bio-Actives and Functional Ingredients from Apple Pomace 104

4.4 Extraction of Bioactives from Apple Pomace 108

4.5 Use of Apple Pomace for Various Applications 111

4.6 Future Prospects and Conclusion 114

5 Avocado 121
Bibha Mishra. A and Vidisha Tomer

5.1 Introduction 121

5.2 Nutritional Composition of Fruit Waste 126

5.3 Phytochemical Composition of Avocado Waste 139

5.4 Pharmaceutical Potential of Fruit Waste 152

5.5 Other Methods of Utilization 160

5.6 Conclusion 163

6 Banana Waste as a Nutraceuticals Product 175
Shiva Sai Prasad and Utpal Das

6.1 Introduction 175

6.2 Chemical Composition 177

6.3 Medicinal Properties 179

6.4 Utilization of Banana Waste 183

6.5 Development of By-Products from Banana Waste 184

6.6 Summary 189

7 Burmese Grape 195
Md. Forshed Dewan and M. Amdadul Haque

7.1 Introduction 196

7.2 Burmese Grape Fruit and Fruit Waste 197

7.3 Nutraceuticals and Functional Activities of Burmese Grape Waste 198

7.4 Burmese Grape Tree Parts 209

7.5 Conclusion 213

8 Citrus 223
Nilakshi Chauhan, Diksha Sharma, Kavita Rana, Neelam, Abhishek Thakur, Ranjana Verma, Farhan M Bhat and Sushant Bhardwaj

8.1 Introduction 224

8.2 Phytochemicals in Citrus Waste 225

8.3 Principal Non-Conventional Technologies to Extract High Biological Value Compounds from Citrus Waste 226

8.4 Citrus Waste and Its Utilization 234

8.5 Conclusion 238

9 Dates 247
Ritu Pradhan and Somya Gupta

9.1 Introduction 247

9.2 Date Seeds 251

9.3 Integrating Dates with Food for Developing Value-Added Recipes 252

9.4 Nutritional Benefits 255

9.5 Antioxidants and Phytochemicals in Dates 259

9.6 Health Benefits 262

9.7 Conclusion 264

10 Ginger (Zingiber officinale) 267
Dashrath Bhati, Shweta Joshi and Soni Tilara

10.1 Introduction 268

10.2 Ginger Varieties and Its Features 268

10.3 Nutritional and Phytochemical Components of Ginger 272

10.4 Processing of Ginger 274

10.5 By-Products Generated from Ginger Processing 275

10.6 Nutraceutical Potential and Utilization of Ginger By-Products 277

10.7 Future Prospects 282

11 Jackfruit 289
M. Amdadul Haque, Md. Forshed Dewan and Md. Manjurul Haque

11.1 Introduction 290

11.2 Types of Jackfruit Waste and By-Products 291

11.3 Nutraceuticals and Functional Activities of Jackfruit Waste and By-Products 292

11.4 Parts of Jackfruit Tree 305

11.5 Conclusion 307

12 Development of Nutraceuticals from the Waste of Loquat 317
Megha Gupta, Vasudha Bansal and Uttara Singh

12.1 Introduction 317

12.2 Importance of Waste Material of Fruits 321

12.3 The Worldwide Growth Pattern of Loquat 321

12.4 Physiology and Biochemistry of Loquat 323

12.5 Use of Loquat Tree and Its Parts 324

12.6 Nutraceutical Properties 324

13 Mango 329
Nisha Singhania and Sunil Bishnoi

13.1 Introduction 330

13.2 Mango Peel 331

13.3 Nutritional Composition 331

13.4 Phytochemical Composition 333

13.5 Utilization of Mango Peel 337

13.6 Mango Kernel 337

13.7 Nutritional Composition of Mango Kernel 338

13.8 Phytochemical Composition of Mango Kernel 340

13.9 Utilization of Mango Kernel 344

13.10 Other By-Products of Mango Waste 345

14 Melon 349
Madhusmita Dishri and Nisha Thakur

14.1 Introduction 350

14.2 History, Origin and Domestication 350

14.3 Diversity and Botanical Groups of Melon 351

14.4 Consumer Preference for Melon 352

14.5 Nutritional Importance, Health Benefits and Culinary Uses of Melon 353

14.6 Fruits and Vegetables Wastage 357

14.7 Melon Waste: Seed and Peel 360

14.8 Melon Seed 364

14.9 Melon Rind/Peel 374

14.10 Nutraceutical Potential and Health Benefits from Melon Waste 382

14.11 Applications of Melon Waste 386

14.12 Conclusion 388

15 Okra (Abelmoschus esculentus) 403
Adhithyan T. Pillai, Narinder Kaur and Sonia Morya

15.1 Introduction 403

15.2 Bioactive Constituents 405

15.3 Nutritional Constituents 406

15.4 Nutraceutical Applications 407

15.5 Pharmacological Potential Applications 409

15.6 Mechanisms of Action of Bioactive Components 413

15.7 Abelmoschus Esculentus in Waste Treatment 415

15.8 Conclusion 417

16 Papaya Waste as a Nutraceuticals Product 425
Utpal Das and Shiva Sai Prasad

16.1 Introduction 425

16.2 Nutritional Composition 426

16.3 Nutraceutical Application 427

16.4 Conclusion 436

17 Peach (Prunus persica (L.) Batsch) 441
Sujetha R. and Vidisha Tomer

17.1 Introduction 441

17.2 Nutritional Composition of Peach Wastes 446

17.3 Phytochemical Composition of Peach Wastes 454

17.4 Pharmaceutical Potential of Peach Wastes 469

17.5 Industrial Utilization of Peach Wastes 476

17.6 Conclusion 478

18 Pumpkin (Cucurbita) 487
Manpreet Kaur, Sonika Sharma and Ajmer Singh Dhatt

18.1 Introduction 487

18.2 World Production Scenario of Pumpkin 489

18.3 Pumpkin Seed 490

18.4 Pumpkin Peel 502

18.5 Conclusion 506

Conflict of Interest 506

References 506

Index 513