Valorization of fruit and vegetable processing by-products/wastes

Gulay Ozkan*, Deniz Günal-Köroğlu, Esra Capanoglu

*Bu çalışma için yazışmadan sorumlu yazar

Araştırma sonucu: ???type-name???Bölümbilirkişi

2 Atıf (Scopus)

Özet

Fruit and vegetable processing by-products and wastes are of great importance due to their high production volumes and their composition containing different functional compounds. Particularly, apple, grape, citrus, and tomato pomaces, potato peel, olive mill wastewater, olive pomace and olive leaves are the main by-products that are produced during processing. Besides conventional techniques, ultrasound-assisted extraction, microwave-assisted extraction, pressurized liquid extraction (sub-critical water extraction), supercritical fluid extraction, enzyme-assisted extraction, and fermentation are emerging tools for the recovery of target compounds. On the other hand, in the view of valorization, it is possible to use them in active packaging applications, as a source of bioactive compound (oil, phenolics, carotenoids), as functional ingredients and as biofertilizer and biogas sources. This chapter explains the production of fruit and vegetable processing by-products/wastes. Moreover, the valorization of functional compounds recovered from the fruit and vegetable by-products and wastes is evaluated in detail by emphasizing the type of the by-products/wastes, functional compounds obtained from these by-products/wastes, their extraction conditions and application areas.

Orijinal dilİngilizce
Ana bilgisayar yayını başlığıValorization of Wastes/by-products in the Design of Functional Foods/Supplements
EditörlerEsra Capanoglu, María Dolores Navarro-Hortal, Tamara Yuliett Forbes-Hernández, Maurizio Battino
YayınlayanAcademic Press Inc.
Sayfalar1-39
Sayfa sayısı39
ISBN (Basılı)9780323955676
DOI'lar
Yayın durumuYayınlandı - Oca 2023

Yayın serisi

AdıAdvances in Food and Nutrition Research
Hacim107
ISSN (Basılı)1043-4526

Bibliyografik not

Publisher Copyright:
© 2023

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