Food Wastes and By-products

Nutraceutical and Health Potential

Rocio Campos-Vega, B. Dave Oomah, Hayde Azeneth Vergara-Castaneda, Rocio Campos-Vega, B. Dave Oomah, Hayde Azeneth Vergara-Castaneda

• Publisher: Wiley-Blackwell
• Year: 2019
• Print ISBN:
  9781119534105
• eBook ISBN:
  9781119534129
• Edition: 1
• Topic: Technologie et ingénierie
• Subtopic: Sciences de l'alimentation

A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste

Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste – both to economies and to the environment – is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new methods of extracting and processing valuable by-products of all kinds. 

Food Wastes and By-products represents a complete primer to this important and complex process. Edited and written by leading researchers, the text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores revolutionary methods for creating by-products from fruit, vegetable, and seed waste. Other chapters discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and more. This book: 

• Explains how reconstituted by-products can best be used to radically reduce food waste
• Discusses the potential nutraceutical assets of recovered food waste
• Covers a broad range of by-product sources, such as mangos, cacao, flaxseed, and spent coffee grounds
• Describes novel extraction processes and the emerging use of nanotechnology

A significant contribution to the field, Food Wastes and By-products is a timely and essential resource for food industry professionals, government agencies and NGOs involved in nutrition, agriculture, and food production, and university instructors and students in related areas.

1
Cereal/Grain By‐products

Norma Julieta Salazar‐López¹, Maribel Ovando‐Martínez², and J. Abraham Domínguez‐Avila³

¹ Programa de Ingeniería en Horticultura, Universidad Estatal de Sonora (UES), Hermosillo, Sonora, México

² Departamento de Investigaciones Científicas y Tecnológicas, Universidad de Sonora, Sonora, México

³ Cátedras CONACyT‐Centro de Investigación en Alimentación y Desarrollo A.C., Sonora, México

1.1 Introduction

By‐products are generated during harvesting and processing of different cereals worldwide as wheat, rice, maize, barley, oat, millet, sorghum, and other cereal grains, cereal crop residues, and cereal brans as food waste. The cereal crop residues are used for ethanol production from lignocellulosic biomass, animal feed, or burned in the soil with emissions that negatively impact the environment [1].

The milling of cereals is one of the main processing methods, and its objective is to obtain flour (endosperm) as the main product and generate as by‐products the bran, germ, protein, hull, broken grain, fiber, husk, and others; most of these cereal brans contain the pericarp, testa, aleurone and subaleurone layers, and part of the starchy endosperm. Depending on the cereal grain, the bran is around 3–30% of the kernel weight on dry basis [2]. During the eighties, the effluent from wheat starch–gluten production was high in biological oxygen demand (BOD). So, the wheat industry was concerned with pretreatments to control the wastewater effluent [3]. In this regard, wheat flour solubles (WFS) obtained by ultrafiltration and spray drying of an industrial gluten–wheat starch plant effluent performed well in yellow layer cake (50% whole egg substitution), cookies (up to 25%substitution cookie formulation), and wieners (6% level) [3]. Nowadays, the cereal food industry is interested in the recovery of starch, protein, lipids, dietary fiber, and bioactive compounds from these by‐products. Such recovery targets to produce nutraceutical ingredients for the production of functional foods. In order to achieve this aim, it is important to understand the biological properties and human health‐related benefits of the extracted bioactive compounds from the cereal grains waste and by‐products.

1.2 Global Production of Cereals and Crop Residues

Annual global production (2008–2016) of cereals averaged about 3200 million tons of grains including wheat, maize, sorghum, barley, rice, oat, rye, and millet (Table 1.1) [4]. The global production of cereals increased 14.3% over the last nine years. During that period, the maize crop showed the highest increase (29.8%) in production compared to wheat, sorghum, barley, rice, oat, rye, and millet crops.

Crop residues of cereals are a source of nutrients. The Pareto figure depicts the average cereal crop residues expressed as million‐tons of nutrients (2008–2016), indicating that over 80% of nutrients contained in crop residues come from rice (paddy), maize, and wheat crops (Figure 1.1).

According to Santos et al. [5], lignocellulosic biomass is the most abundant renewable resource, which could be used to obtain biofuels and with the advantage of not generating emissions of CO₂ as fossil fuels. Regarding each million tons of rice, maize, and wheat produced, about 114, 186, and 119 thousand tons of biomass (dry matter), respectively, are burned (Table 1.2). In the analyzed period, biomass burned from rice, maize, and wheat crops increased by 8.5%. However, the maize crop generated higher quantity of burned dry matter compared to wheat and rice crops.

Table 1.1 Global production of cereals (millions of tons).

Source : adapted from [4]. Reproduced with permission of The Food and Agriculture Organization Corporate Statistical Database.

Year	Rice	Maize	Wheat	Other cereals^a	Total production^b
2008	880.4	995.3	793.5	306.0	2975.1
2009	882.3	984.2	799.3	281.3	2947.1
2010	898.3	1028.9	755.5	255.0	2937.7
2011	929.0	1078.9	815.1	258.9	3082.0
2012	942.2	1080.0	793.8	259.0	3074.9
2013	947.2	1234.0	832.9	279.6	3293.7
2014	950.7	1254.1	859.7	287.3	3351.9
2015	949.9	1235.4	867.2	286.4	3338.9
2016	952.1	1291.9	881.2	276.7	3401.8

^a Other cereals include sorghum, barley, oat, rye, and millet.

^b Total production includes wheat, maize, sorghum, barley, rice, oat, rye, and millet production.

Figure 1.1 Crop residues of cereals expressed as millions of tons of nutrients (2008–2016).

Source: adapted from [4]. Reproduced with permission of The Food and Agriculture Organization Corporate Statistical Database.

On the other hand, statistical analysis showed that mainly four countries produced the highest proportion of cereal crop residues (2008–2016) (Figure 1.2). China and India are the two countries generating crop residues of cereals production with 672.7 and 604.7 thousand tons of nutrients, respectively, followed by Indonesia and United States of America with 472.9 and 455.9 thousand tons of nutrients, respectively. So, these statistics indicate that the challenge would be the search for alternative use of the cereal biomass from cereals crops (mainly maize, rice, and wheat). The aforementioned countries together with Vietnam, Russian Federation, Canada, Brazil, and others should study the use of cereal crop residues as a source of biofuels, nutrients, and phytochemica...

Table of contents

• Cover
• Table of Contents
• List of Contributors
• 1 Cereal/Grain By‐products
• 2 Enrichment and Utilization of Thin Stillage By‐products
• 3 Pulse By‐products
• 4 Aquafaba, from Food Waste to a Value‐Added Product
• 5 Brazilian (North and Northeast) Fruit By‐Products
• 6 Health Benefits of Mango By‐products
• 7 Citrus Waste Recovery for Sustainable Nutrition and Health
• 8 Vegetable By‐products
• 9 Flaxseed By‐products
• 10 Seed Hull Utilization
• 11 Health Benefits of Spent Coffee Grounds
• 12 Health Benefits of Silverskin
• 13 Cocoa By‐products
• 14 Emerging and Potential Bio‐Applications of Agro‐Industrial By‐products Through Implementation of Nanobiotechnology
• Index
• End User License Agreement