Biorefining Fruit Waste

Name: Biorefining Fruit Waste | Technological Advances in a Circular Bioeconomy
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Technological Advances in a Circular Bioeconomy

Parmjit Singh Panesar Ramesh C. Ray Noe Aguilar-Rivera(Herausgeber*in)

Wiley (Verlag)

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Erschienen am 5. November 2025

633 Seiten

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Inhalt

Cover
Series Page
Title Page
Copyright Page
Contents
Preface
Part 1: Introduction
Chapter 1 Fruit Waste Biorefinery: Current Status and Opportunities
Abbreviations
1.1 Introduction
1.2 Current Status of Fruit Waste Generation by Various Industries
1.2.1 Juice and Beverage Processing Industry
1.2.2 Canning Industry
1.2.3 Wine Making Industry
1.2.4 Pickle Processing Industry
1.3 Fruit Waste Biorefinery Products
1.3.1 Biofuel
1.3.1.1 Bioethanol
1.3.1.2 Biodiesel
1.3.1.3 Biohydrogen
1.3.1.4 Biogas
1.3.1.5 Biochar
1.3.2 Biofertilizers
1.3.3 Biopolymers
1.3.4 Bioactive Compounds
1.3.4.1 Vitamins
1.3.4.2 Dietary Fiber
1.3.4.3 Polyphenols
1.3.4.4 Organic Acids
1.3.4.5 Essential Oil
1.3.4.6 Enzymes
1.3.4.7 Pigments
1.3.5 Single-Cell Protein
1.4 Environmental and Economic Implications of Waste Utilization
1.5 Conclusion
References
Chapter 2 Biochemical and Nutritional Composition of Fruit Waste: A Critical Assessment
Abbreviations
2.1 Introduction
2.2 Statistics of Fruit Production, Utilization, and Waste Production
2.3 Type of Fruit Wastes
2.3.1 Solid Waste
2.3.2 Liquid Waste
2.4 Biochemical and Nutritional Composition of Fruit Waste
2.4.1 Biochemical and Nutritional Composition of Solid Waste
2.4.1.1 Peel
2.4.1.2 Seed
2.4.1.3 Stone
2.4.1.4 Pomace
2.4.2 Biochemical and Nutritional Composition of Liquid Waste
2.5 Conclusion
References
Part 2: Tropical and Sub-Tropical Fruits
Chapter 3 Valorization of Avocado Wastes: Production of High-Value Products
Abbreviations
3.1 Introduction
3.2 Geographical Origin, Production, and Productivity
3.3 Description, Cultivation, Proximate Composition, Nutritional Values, and Uses
3.4 Processing for Food and Beverages and By-Product Generation
3.4.1 Solid Waste
3.4.2 Liquid Waste
3.5 Biovalorization of Waste and By-Products in the Circular Economy
3.5.1 Bioactive Compounds
3.5.2 Biofuels and Bioenergy
3.5.3 Bioplastics
3.5.4 Biofertilizers
3.5.5 Food Ingredients
3.6 Techno-Economic Analyses and Industrial Prospects
3.7 Conclusion
References
Chapter 4 Avocado Waste as a Sustainable Source of Raw Materials for the Food, Pharmaceutical, Textile, Cosmetic, and Bioenergy Industries
Abbreviations
4.1 Introduction
4.2 Proximate Composition, Nutritional Values, and Healthy Implications of Avocado
4.3 Processing Avocado Fruits and By-Product Generation
4.4 Bio-Valorization of Avocado By-Products
4.4.1 Food Industry
4.4.2 Pharmaceuticals
4.4.3 Cosmetics
4.4.4 Bioenergy
4.4.5 Textile
4.5 Conclusion
References
Chapter 5 Biovalorization of Banana and False Banana Waste: Potential Applications in Food, Food Additives, and Biofuels
Abbreviations
5.1 Introduction
5.2 Geographical Origin, Production, and Productivity
5.3 Description, Cultivation, Proximate Composition, Nutritional Values, and Uses
5.4 Processing for Beverages and Food, Generation of By-Products
5.5 Valorization of Wastes and By-Products in the Circular Economy
5.6 Techno-Economic Analysis and Industrial Prospectives
5.6.1 Techno-Economic Analysis
5.6.2 Industrial Prospectives
5.7 Conclusions
Acknowledgments
References
Chapter 6 Biotechnological Potentialities and Valorization of Citrus Waste: Their Potential Applications
Abbreviations
6.1 Introduction
6.2 Citrus By-Products and Their Composition
6.3 Biotechnological Techniques for Citrus By-Product Valorization
6.3.1 Fermentation
6.3.2 Anerobic Digestion
6.3.3 Enzyme Saccharification
6.3.4 Extraction
6.3.5 Hybrid Approach for Valorization
6.4 Industrial Applications of Citrus By-Products
6.4.1 Development of Functional Foods
6.4.2 Preservatives
6.4.3 Enzyme Production
6.4.4 Pectin Production
6.4.5 Production of Organic Acids
6.4.6 Production of Animal Feed
6.4.7 Production of Biofuels and Chemicals
6.5 Conclusion
References
Chapter 7 Valorization of Citrus Waste into Pharmaceutical and Cosmetic Products
Abbreviations
7.1 Introduction
7.2 Geographical Origin, Production, and Productivity
7.3 Description, Composition, Nutritional Values, and Uses
7.4 Biovalorization of Waste and By-Products in the Circular Economy
7.4.1 Orange Waste and By-Products for Pharmaceutical Applications.Emphasis on Antioxidants
7.4.2 Orange Waste and By-Products for Cosmetic Applications
7.5 Techno-Economic Analyses and Industrial Prospects
7.6 Conclusion
References
Chapter 8 Valorization of Guava Fruit Waste and By-Products
Abbreviations
8.1 Introduction
8.2 Geographical Origin, Production, and Productivity
8.3 Composition of Guava
8.4 Bioactive Components Extracted from the Guava Waste
8.4.1 Polyphenols
8.4.2 Flavonoids
8.4.3 Tannins
8.4.4 Carotenoids (Lycopene and Beta-Carotene)
8.4.5 Pectin
8.4.6 Essential Oils and Terpenoids
8.4.7 Saponins
8.5 Techniques for Extracting Bioactive Compounds from Guava
8.5.1 Solvent Extraction
8.5.2 Ultrasound-Assisted Extraction
8.5.3 Microwave-Assisted Extraction
8.5.4 Enzyme-Assisted Extraction
8.5.5 Supercritical Fluid Extraction
8.5.6 Isoelectric Precipitation
8.6 Biovalorization of Guava Waste and By-Products in the Circular Economy
8.6.1 Nutraceuticals and Functional Food
8.6.2 Animal Feed and Livestock Supplements
8.6.3 Bioplastics and Packaging
8.6.4 Bioenergy Production
8.6.5 Composting and Soil Amendment
8.6.6 Cosmetic and Personal Care Products
8.6.7 Food and Beverage Industry
8.6.8 Natural Dyes and Pigments
8.6.9 Organic Fertilizers and Soil Conditioners
8.6.10 Wastewater Treatment and Environmental Cleanup
8.6.11 Medicinal and Herbal Teas
8.6.12 Enzyme Production
8.6.13 Prebiotic and Probiotic Formulations
8.6.14 Agricultural Pest Control and Biopesticides
8.6.15 Pharmaceutical Applications
8.7 Challenges and Future Directions
8.8 Techno-Economic Analyses and Industrial Prospects
8.9 Conclusion
References
Chapter 9 Biotechnological Potentialities and Valorization of Jackfruit Waste: Their Potential Applications
Abbreviations
9.1 Introduction
9.2 Nutritional Profile of Jackfruit
9.2.1 Macronutrients
9.2.2 Micronutrients
9.3 Health Benefits and Medicinal Properties
9.4 Biotechnological Potentialities of Jackfruit
9.4.1 Jackfruit as a Source of Bioactive Compounds
9.4.2 Phytochemicals in Jackfruit
9.4.3 Jackfruit in Fermentation Processes
9.5 Valorization of Jackfruit Waste
9.5.1 Production of Flour for Food Products
9.5.2 Extraction of Oil: Potential for Biodiesel Production
9.5.3 Use in Animal Feed and Bioenergy Production
9.5.4 Conversion of Jackfruit Peel
9.5.5 Use in Composting and Biochar Production
9.5.6 Potential for the Production of Biodegradable Plastics
9.5.7 Extraction of Fibers for Textile Production from Jackfruit Leaves and Stem
9.5.8 Utilization in Papermaking
9.6 Future Perspectives and Challenges
9.6.1 Integration of Jackfruit in Biotechnology with Circular Economy Principles
9.6.2 Technological Challenges in Optimization, Extraction and Purification Processes
9.6.3 Development of Scalable Biotechnological Processes
9.7 Conclusion
References
Chapter 10 Utilization of Lychee Fruit Processing Wastes to Produce Value-Added Products
Abbreviations
10.1 Introduction
10.2 Geographical Origin, Production, and Productivity
10.3 Description, Proximate Composition, Nutritional Values, and Uses
10.3.1 Description
10.3.2 Nutritional Content and Phytochemical Profile of Lychee Pulp and By-Products
10.4 Biovalorization of Lychee Waste and By-Products in a Circular Economy
10.5 Lychee Processing and By-Product Generation
10.5.1 Food Industry Applications
10.5.2 Foods and Beverages Derived from Lychee By-Products
10.5.3 Medical and Pharmaceutical Applications
10.5.4 Lychee-Based Microbiological Media
10.5.5 Green Carbon Dots and Composite Materials
10.5.6 Environmental Protection
10.5.7 Agricultural Applications
10.5.8 Biofuels: Biogas, Bioethanol, and Bio-Oil
10.5.9 Techno-Economic Analysis and Industrial Prospects
10.6 Conclusion
References
Chapter 11 Biotechnological Potentialities and Valorization of Mango Peel and Stone Waste: Potential Applications and Industrial Prospects
Abbreviations
11.1 Introduction
11.2 Mango By-Products and Their Potential Characteristics
11.2.1 Mango Peels
11.2.1.1 Nutritional and Functional Components
11.2.1.2 Applications in Food Products
11.2.1.3 Prebiotic Potential and Other Health Benefits
11.2.2 Mango Stone
11.2.2.1 Nutritional Composition and Functional Properties
11.2.2.2 Applications in Food and Packaging
11.3 Biotechnological Processes for Valorization in Mango Peel and Stone
11.3.1 Fermentation
11.3.2 Enzymatic Treatment
11.3.2.1 Extraction of Pectins and Polysaccharides
11.3.2.2 Modification of Starch and Lipids
11.3.3 Extraction and Purification
11.4 Conclusion
References
Chapter 12 Papaya Biowaste Valorization: Biorefinery Approaches and Extraction Optimization
Abbreviations
12.1 Introduction
12.2 Chemical Composition of Papaya Fruit Biowaste
12.3 Phytochemical Composition of Papaya Fruit Biowaste
12.3.1 Carotenoids
12.3.2 Flavonoids
12.3.3 Phenolic Compounds
12.3.4 Enzymes
12.3.5 Alkaloids
12.3.6 Vitamins
12.3.7 Minerals
12.4 Biological Functions of the Bioactive Components of Papaya Waste
12.4.1 Applications of Papaya Biowaste as Functional Food
12.4.2 Bioenergy and Other Industrial Use
12.4.3 Biofuels
12.4.4 Cosmetics and Pharmaceuticals
12.4.5 Anticancer Activity
12.4.6 Antioxidant Activity
12.4.7 Wound-Healing Activity
12.4.8 Antimalarial Activity
12.4.9 Anti-Inflammatory Activity
12.4.10 Papaya-Based Food and Other Products
12.5 Papaya Biowastes for Bioenergy Production
12.6 Biodiesel and Biogas Production from Papaya Seeds
12.7 Extraction Optimization of Constituents of Papaya Biowaste
12.7.1 Solvent-Assisted Extraction
12.7.2 Supercritical Fluid Extraction
12.7.3 Ultrasound-Assisted Extraction
12.7.4 Enzymatic Extraction
12.7.5 Microwave-Assisted Extraction
12.7.6 Pulsed Electric Field-Assisted Extraction
12.7.7 Subcritical Water Extraction
12.8 Conclusions and Future Directions
References
Chapter 13 Pineapple Waste Utilization: Generating Wealth from Waste in a Circular Economy
Abbreviations
13.1 Introduction
13.2 Geographical Origin, Production, and Productivity
13.3 Description, Cultivation, Proximate Composition, Nutritional Values, and Uses
13.4 Processing for Food and Beverages and By-Product Generation
13.5 Biovalorization of Waste and By-Products in the Circular Economy Framework
13.5.1 Biovalorization of Pineapple Waste in the Food, Cosmetic, and Pharmaceutical Industries
13.5.2 Agro-Industry Applications of Pineapple Waste
13.5.3 Wastewater Treatment Using Pineapple Waste
13.5.4 Production of Biochar from Pineapple Waste
13.5.5 Soil Amendment and Remediation Using Pineapple Waste
13.5.6 The Use of Pineapple Wastes in Textile Production
13.5.7 Other Biovalorization Strategies
13.6 Techno-Economic Analysis and Industrial Prospects
13.7 Conclusion
Acknowledgements
References
Chapter 14 Biotechnological Potentialities and Valorization of Pomegranate Processing Wastes: Their Potential Applications
Abbreviations
14.1 Introduction
14.2 Geographical Origin, Production, and Productivity
14.3 Description, Cultivation, Proximate Composition, Nutritional Values, and Uses
14.4 Processing for Food and Beverages and By-Product Generation
14.4.1 Application in Food, Pharmaceuticals, and Cosmetics
14.4.2 Wastewater Treatment
14.4.3 Substrate for Biofuel Production
14.5 Biovalorization of Waste and By-Products in the Circular Economy
14.6 Techno-Economic Analysis and Industrial Prospects
14.7 Conclusion
References
Chapter 15 Management of Pomelo (Citrus Grandis, Citrus Maxima) Waste: Pomelo Characteristics, Production, Processing, and Focus on Its Waste Biovalorization
Abbreviations
15.1 Introduction
15.2 Geographical Origin, Production, Cultivation, and Productivity of Pomelo
15.3 Description, Composition, Nutritional Values, and Consumption Patterns of Pomelo
15.3.1 Overall Description
15.3.2 Composition and Nutritional Values
15.3.3 Consumption Patterns
15.4 Pomelo Processing and Waste Generation
15.5 Biovalorization of Waste and By-Products
15.5.1 Conversion of Pomelo Peels into Biosorbents and Biofuels
15.5.1.1 Biosorbent Production
15.5.1.2 Conversion to Biofuel
15.5.2 Extraction of Functional Components from Pomelo Peels: Composition, Biological Activities, and Extraction Technologies
15.5.2.1 Essential Oils
15.5.2.2 Dietary Fibers (Cellulose and Pectins)
15.5.2.3 Polyphenols
15.5.3 Utilization as a Food Ingredient
15.6 Conclusion
References
Chapter 16 Biotechnological Potentialities and Valorization of Watermelon By-Products: An Overview
Abbreviations
16.1 Introduction
16.2 Nutritional and Chemical Composition of Watermelon By-Products
16.2.1 Nutritional Profile of Watermelon Seed
16.2.2 Bioactive Compounds and Antioxidant Properties in Watermelon Seeds
16.2.3 Nutritional and Chemical Composition of Watermelon Rind
16.2.4 Bioactive Compounds and Functional Properties of Watermelon Rind
16.2.5 Nutritional Value of Watermelon Peel
16.2.6 Potential Applications of Watermelon By-Products
16.3 Biotechnological Applications of Watermelon By-Products
16.3.1 Nutraceuticals and Functional Foods
16.3.2 Enzyme Production
16.3.3 Fermentation and Probiotics
16.4 Agricultural and Industrial Applications
16.4.1 Biofertilizers and Soil Amendments
16.4.2 Bioplastics and Packaging Materials
16.5 Future Prospective
16.6 Conclusion
References
Part 3: Temperate Fruits
Chapter 17 Valorization of Apple Pomace into Valuable Products: A Sustainable Approach Toward a Circular Bioeconomy
Abbreviations
17.1 Introduction
17.2 Nutritional Components Present in Apple Pomace
17.3 Bioactives Present in Apple Pomace
17.3.1 Polyphenols in Apple Pomace
17.3.2 Dietary Fibers in Apple Pomace
17.4 Apple Pomace as a Functional Ingredient in Food Products
17.4.1 Bakery Products
17.4.1.1 Bread
17.4.1.2 Cakes and Muffins
17.4.1.3 Cookies and Crackers
17.4.2 Meat Products
17.4.3 Dairy Products
17.5 Biofuel Production
17.5.1 Bioalcohol Production
17.6 Apple Pomace in Animal Feed
17.6.1 Chicken, Fish, and Pig
17.6.2 Grazing Animals
17.7 Conclusion
References
Chapter 18 Valorization of Grape Pomace: Bioactive Compound Recovery and Applications in Food Products
Abbreviations
18.1 Introduction
18.2 Overview and Composition of Grape Pomace
18.2.1 An Overview of Grape By-Product Production
18.2.2 Grape Pomace Composition
18.3 Innovative Sustainable Approaches for Extraction of Bioactive Compounds
18.3.1 Microwave-Assisted Extraction
18.3.2 Ultrasound-Assisted Extraction
18.3.3 Subcritical Water Extraction
18.3.4 Supercritical Fluid Extraction
18.4 Main Strategies for the Valorization of Grape Pomace in the Food Sector
18.4.1 Traditional Uses
18.4.2 Food Sector
18.4.2.1 Food Packaging
18.4.2.2 Food Additives
18.4.2.3 Encapsulating Agents
18.4.3 Other Uses
18.5 Concluding Remarks and Future Perspectives
Acknowledgment
References
Chapter 19 Kiwi By-Products: Innovations in Obtaining Bioactive and Nutritional Compounds
Abbreviations
19.1 Introducing Kiwi By-Products as a Potential Source of Bioactive Compounds
19.1.1 Overview of Kiwifruit Production and By-Products
19.1.2 Sustainability and Valorization of Kiwi By-Products
19.2 Extraction Techniques Applied to Kiwi By-Products
19.2.1 Solid-Liquid Extraction
19.2.2 Ultrasound-Assisted Extraction
19.2.3 Microwave-Assisted Extraction
19.2.4 Pressurized Liquid Extraction
19.2.5 Enzyme-Assisted Extraction
19.2.6 Pulsed Electric Field Extraction
19.3 Applications of Kiwi By-Products in Different Industries
19.3.1 Kiwi By-Products in the Food Industry
19.4 Conclusions
Acknowledgments
References
Part 4: Entrepreneurship and Life Cycle Analysis
Chapter 20 Techno-Economic Analysis and Entrepreneurship in Fruit Waste Management: Scope and Opportunities
Abbreviation
20.1 Introduction
20.2 Scope of Fruit Waste Management
20.3 Techno-Economic Analysis in Fruit Waste Management
20.3.1 Technical Feasibility in Fruit Waste Management
20.3.1.1 Waste Generation and its Availability
20.3.1.2 Technological Options
20.3.1.3 Process Efficiency
20.3.2 Economic Analysis in Fruit Waste Management
20.3.2.1 Capital Costs
20.3.2.2 Operating Costs
20.3.2.3 Revenue from Value-Added Products
20.3.2.4 Payback Period
20.3.2.5 Market Demand and Pricing
20.3.3 Feasibility and Scalability of Fruit Waste Management Systems
20.3.4 Environment Impact Assessment of Fruit Waste Management Systems
20.4 Entrepreneurship and Economic Opportunities in Fruit Waste Management
20.4.1 Opportunities in Compost and Organic Fertilizers
20.4.2 Opportunities in Biodegradable Packaging
20.4.3 Opportunities in Bioenergy Production
20.4.4 Opportunities in Nutraceuticals, Functional Foods, and Other Value-Added Products
20.4.5 Opportunities in Animal Feed from Fruit Waste
20.4.6 Opportunities in Waste Collection and Logistics
20.5 Scope of Technological Developments in Fruit Waste Management
20.6 Challenges and Future Prospects
References
Chapter 21 Strategic Socioeconomic and Environmental Planning for the Sustainability of Fruit Waste Management
Abbreviations
21.1 Introduction
21.2 Agribusiness of Fruits and Vegetables and Wastes
21.3 Food, Fruit, and Vegetable Waste Generation
21.4 Actions for the Sustainable Management of Agribusiness Products
21.5 Models for Sustainable Fruit Waste Management
21.6 Barriers to a Circular Bioeconomy at Fruit Waste Sustainable Utilization
21.7 Conclusions
References
About the Editors
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