Utilisation of Bioactive Compounds from Agricultural and Food Production Waste

Quan V. Vuong

• Publisher: CRC Press
• Year: 2017
• Print ISBN: 9781498741316
• eBook ISBN: 9781351647595
• Edition: 1
• Topic: Biological Sciences
• Subtopic: Biology
• Index: Biological Sciences

The large quantity of waste generated from agricultural and food production remains a great challenge and an opportunity for the food industry. As there are numerous risks associated with waste for humans, animals and the environment, billions of dollars are spent on the treatment of agricultural and food waste. Therefore, the utilisation of bioactive compounds isolated from waste not only could reduce the risks and the costs for treatment of waste, but also could potentially add more value for agricultural and food production.

This book provides comprehensive information related to extraction and isolation of bioactive compounds from agricultural and food production waste for utilisation in the food, cosmetic and pharmaceutical industries. The topics range from an overview on challenges and opportunities related to agricultural and food waste, the bioactive compounds in the waste, the techniques used to analyse, extract and isolate these compounds to several specific examples for potential utilisation of waste from agricultural and food industry.

This book also further discusses the potential of bioactives isolated from agricultural and food waste being re-utilised in the food, cosmetic and pharmaceutical industries. It is intended for students, academics, researchers and professionals who are interested in or associated with agricultural and food waste.

Contents

Preface

1. Bioactive Compounds in agricultural and Food production Waste

Nenad Naumovski, Senaka Ranadheera, Jackson Thomas, Ekavi Georgousopoulou and Duane Mellor

2. Phenolic Compounds potential health Benefits and toxicity

Deep Jyoti Bhuyan and Amrita Basu

3. Alkaloids potential health Benefits and toxicity

Renée A. Street, Gerhard Prinsloo and Lyndy J. McGaw

4. Analytic Methods fo the Bioactive Compounds in Waste

Mark Tarleton

5. Extraction and Utilisation of Bioactive Compounds from agricultural Waste

Shamina Azeez, C.K. Narayana and H.S. Oberoi

6. Isolation, purification and encapsulation techniques for Bioactive Compounds from agricultural and Food production Waste

Viktor A. Nedović, Fani Th Mantzouridou, Verica B. Đorđević, Ana M. Kaluševič, Nikolaos Nenadis and Branko Bugarski

7. Extraction, Isolation and Utilisation of Bioactive Compounds from rice Waste

Binh T. Ho and Khang N. Tran

8. Extraction, Characterization and Utilisation of Bioactive Compounds from Wine Industry Waste

Ariel R. Fontana, Andrea Antoniolli and Rubén Bottini

9. Extraction, Isolation and Utilisation of Bioactive Compounds from Waste Generated by the Olive Oil Industry

J. Lozano-Sánchez, I. Cea Pavez, E. González-Cáceres, H. Núñez Kalasic, P. Robert Canales and A. Segura Carretero

10. Extraction, Isolation and Utilisation of Bioactive Compounds from Fresh Fruit and Vegetable Waste

Narashans Alok Sagar, Sunil Sharma and Sunil Pareek

11. Extraction, Isolation and Utilisation of Bioactive Compounds from Fruit Juice Industry Waste

Suwimol Chockchaisawasdee and Costas E. Stathopoulos

12. Valorization of Waste and By-products from the agrofood Industry using Fermentation processes and enzyme treatments

Phuong Nguyen Nhat Minh, Thien Trung Le, John Van Camp and Katleen Raes

13. Utilisation of Bioactive Compounds Derived from Waste in the Food Industry

Quan V. Vuong and Mirel la A. Atherton

14. Potential application of Bioactive Compounds from agroindustrial Waste in the Cosmetic Industry

Francisca Rodrigues, Ana F. Vinha, M. Antónia Nunes and M. Beatriz P. P. Oliveira

15. Potential Use of Bioactive Compounds from Waste in the pharmaceutical Industry

Antonietta Baiano

Index

Preface

World food production has increased significantly over the last century largely due to the rise in population and consumer demand for food variation. Increase in food production has resulted in generation of high quantities of waste from the food production chain. Approximately 50 per cent of food from ‘farm to table’ is wasted. This is both a national and global problem because of the numerous risks caused by food waste to humans, animals and the environment.

Waste generated from agriculture and food production is considered as general waste because of its limited utilisation and low economic value. The large quantity of waste generated annually from agricultural and food production requires billions of dollars to be spent on agricultural and food waste treatment. Numerous studies undertaken on food waste reveal that it is a rich source of bioactive compounds, which can be extracted and isolated for further utilisation in the food, cosmetic and pharmaceutical industries.

Utilisation of bioactive compounds isolated from food waste not only reduces the risks and costs of waste treatment, but also adds more value to agricultural and food production. Information on different aspects of waste bioactive compounds proves useful for students, academics, researchers and professionals engaged in food science and the food industry. This book was developed with the aim of providing comprehensive information related to extraction and isolation of bioactive compounds from agricultural and food waste for utilisation in the food, cosmetic and pharmaceutical industries.

The topics range from bioactive compounds and potential health benefits, bioactive compounds in waste, techniques used to analyze, extract, isolate and encapsulate these compounds to several specific examples for potential utilisation of waste generated by the agricultural and food industry, such as rice, oil, wine and juice production. This book also discusses the potential of bioactives isolated from waste for re-use in important applications. It may be noted that the book covers only the main aspects of utilisation of bioactive compounds derived from plant waste materials, not from animal or marine materials. In addition, utilisation of by-products of agriculture and food produce is a complex issue. Although this book cannot cover the entire spectrum of utilisation of food waste, it is expected that the readers will find the information useful for their related works.

This book is an excellent compilation of knowledge gleaned by world experts, working on food waste and bioactive compounds. I would like to acknowledge the efforts of the authors in making invaluable contribution to this book. I am grateful to the reviewers for their commitment to improving of the quality of this book. A word of thanks go to my wife, son and daughter for their encouragement. Finally, I would like to thank the CRC Press for publishing this book.

Quan V. Vuong

University of Newcastle Brush Road, Ourimbah, NSW 2258 Australia

E-mail: [email protected]

CHAPTER 1

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Bioactive Compounds in agricultural and Food production Waste

Nenad Naumovski, Senaka Ranadheera, Jackson Thomas, Ekavi Georgousopoulou and Duane Mellor

Introduction

The use of natural products from plants and foodstuffs as medicines or as a part of the medicinal approach has been recorded since ancient times. These medicines constituted key components of traditional medicines in the form of extracts, powders, potions and oils. However, they relied on combination of very complex and matrix-imbedded combinations of compounds, rather than on pure and individual compounds themselves. Today the pure components of these compounds are products predominantly identified as secondary plant metabolites. Interest in these compounds as potential drug-leads could be incorporated in new aspects of pharmaceutical design and as such pose significant new areas of development. This is mainly due to their very diverse structure when compared to the standard combinatorial chemistry, which allows the discovery of predominately low-molecular-weight lead compounds. From this perspective, current modern-medicine can be identified as having its own foundation based on the more traditional medicine approach (Naumovski 2015).^1*23

Today’s society is described as one of an ageing population, predominantly due to the very large proportion of baby boomers (born after the Second World War) that are now approaching their third age of life, with the highest life expectancy ever. These trends are also seen globally in the developed and some developing countries. It is therefore expected that the new structure of the society will mainly be composed of retired individuals or close to their retirement. Although the initial stage of the third age is commonly accepted to be relatively healthy and active, the last two-thirds are commonly burdened with increased incidence of illnesses, such as cardiovascular disease (WHO 2014), cognitive decline (Kumar et al. 2015) and various types of cancer (Cragg and Newman 2005). Demographic changes based on the age of the individual are responsible for development and re-design of new foods and functional foods to meet the new health and lifestyle challenges. Therefore, it is not surprising that the search for potential functional foods and natural supplements that can potentially delay the onset of these diseases (and associated ones) is on the increase both from the viewpoint of the consumer and the manufacturer (Covolo et al. 2013). Importantly, dependence on the use of these natural products (and their derivatives) can not only be seen from the specific age time-frame, but rather be viewed independent of the crosscultural and geographical needs.

In addition to the increased proportion of society comprising an ageing population, there is a steady and consistent increase in the world population overall. This leaves humanity facing formidable challenges in securing adequate food sources for the well-being of the overall population (Sutovsky et al. 2016). Food waste reduction and reutilisation can been seen as the single and most easily approachable method to address issues of food security and health. The lowering of the traditionally seen food waste, such as usable but unused component of the food source, can effectively increase food usability (Godfray et al. 2011, Tilman et al. 2011). In addition, the use of non-usable food products commonly seen as the leftover of the primary food production, can also prove a significant source of bioactive compounds and as such, potentially reduce the burden on the primary food product itself. In 2011, the Food and Agriculture Organisation (FAO) identified that every year one-third of the world’s food produced for human consumption is wasted (FAO 2011). This report specifically focuses on the grown-but-not-eaten foods and although it emphasizes the importance of food losses to combat hunger, raise income and improve the food security in some of the poorest countries, it points to the missed opportunity to improve global food output and utilisation.

Currently, the increased global need is for reduction of food waste from the socio-economic perspective and from all aspects of extraction and re-utilisation into the food system. This must be seen from the perspective of the single identifiable compound and also from the cocktail of compounds that can target increased health response. Therefore, the main aim of this chapter is to provide introduction to the current sources of food waste from agricultural production and to identify some of the most important classes of bioactive compounds found in the food waste. In addition, the potential significance of these compounds in use in today’s nutraceutical industry will also be discussed briefly.

Sources of Agricultural and Food Production Waste

In general, food waste includes products that are not used, but are directly related to human consumption (FAO 2011). As such, the division can be made in five very broad systems boundaries (Table 1). Although not included in the strict definition of food waste, the use of leftovers of agricultural food production must be taken into account. Therefore, from the food industry perspective, waste can be derived from raw vegetable and animal material processing during edible food material ...

Table of contents

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