Food Byproducts: Valorization Through Nutraceutical Production

$230.00

Sandra Teresita Martín-del-Campo, PhD– Independent consultant, Food Chemistry, Mexico
Anaberta Cardador-Martínez, PhD – Professor, Tecnologico de Monterrey, Campus Querétaro. México
Jessica del Pilar Ramírez-Anaya, PhD – Researcher, Food Sciences and Technology, University of Guadalajara, Mexico

Series: Food Science and Technology; Chemistry Research and Applications
BISAC: TEC012000; TEC012010; TEC010020
DOI: https://doi.org/10.52305/LIXJ7605

The processing of fruits, vegetables, cereals, pseudocereals and others, produces a wide variety of byproducts such as seeds, peels, hulls, pulps, etc., with different physicochemical properties and compositions. The disposal of those byproducts could lead to important pollution issues depending on the nature of the original food. These byproducts could present similar or higher concentrations of important nutrients and bioactive compounds that could be valorized to produce new products that could be used as food additives. Valorization of food byproducts could help to decrease food wastes and pollution. In this book, the authors show information about the valorization of byproducts of different superfoods that are not traditionally valorized. They describe the most important raw material properties, principal byproducts and their main bioactive compounds, recovering methods and their use as food additives.

Table of Contents

Preface

Chapter 1. Avocado Byproducts as a Source of Functional and Nutraceutical Compounds
Mariano Otero López-Anguiano1, Adriana Cavazos-Garduño2, Julio César Serrano-Niño2, Ma. Claudia Castañeda-Saucedo3, Jessica Elizabeth Pineda-Lozano4, Sandra Teresita Martín-del-Campo5, Daniel Guajardo-Flores6 and Jessica del Pilar Ramírez-Anaya7
1
Master in Public Health, CUSur-University of Guadalajara. Ciudad Guzman, Mexico
2Department of Pharmacobiology, CUCEI-University of Guadalajara, Guadalajara, Mexico
3Department of Natural Sciences, CUSUR-University of Guadalajara, Ciudad Guzmán, Mexico
4Institute for Research on Eating Behavior and Nutrition (IICAN), CUSUR-University of Guadalajara, Ciudad Guzmán, Mexico
5Tecnologico De Monterrey, Querétaro, México
6FEMSA Biotechnology Center, Tecnológico de Monterrey, Monterrey, Mexico
7Department of Computer Science and Technological Innovation, CUSUR-University of Guadalajara, Ciudad Guzmán, Mexico

Chapter 2. Berry Byproducts
Elia Herminia, Valdés Miramontes, Zyanya Reyes Castillo, Norma – Piña Contreras, Lourdes Barajas García, Ana Cristina Espinoza Gallardo and Patricia Martín del Campo – Rayas
Behavioral Feeding and Nutrition Research Institute, University Center of the University of Guadalajara, Jalisco, México

Chapter 3. Cacao Byproducts: Their Generation and Valorization Strategies
Martina Klinsky-Del Castillo, Karol Michelle Doniz-Allende and Blanca Isabel Maldonado-Guevara
Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Querétaro, Querétaro

Chapter 4. Chili and Pepper Byproducts
Noé Rodríguez-Barajas1, Efigenia Montalvo-González2, Zuamí Villagrán1, Sughey González-Torres1,
 Angélica Villaruel-López3 and Luis M. Anaya Esparza1,*
1
University Center of Los Altos, University of Guadalajara, Tepatitlán, Jalisco
2Integral Food Research Laboratory, Technological Institute of Tepic, Tepic, Nayarit
3University Center of Exact Sciences and Engineering, University of Guadalajara, Guadalajara, Jalisco

Chapter 5. Coffee Industry Byproducts
 César Ozuna1,2,  Rey Castañeda-Rodríguez1 and  Esaú Oseguera-Sánchez1
1
Posgrado en Biociencias, Universidad de Guanajuato, Irapuato, Guanajuato Mexico
2Departamento de Alimentos, Universidad de Guanajuato, Irapuato, Guanajuato Mexico

Chapter 6. Pomegranate Byproducts
Ma. Claudia Castañeda-Saucedo1, Ernesto Tapia-Campos2, Jessica del Pilar Ramírez-Anaya3, Adriana Cavazos-Garduño4, Julio C. Serrano-Niño4, Daniel Guajardo-Flores5, Sandra Teresita Martín del Campo6, María Luisa Pita-López7, Octavio Nuñez-Maciel8 and Martha Leticia Rujano-Silva8
1
Department of Natural Sciences, University of Guadalajara, México
2Plant Biotechnology Unit, Center for Research and Assistance in Technology and Design, State of Jalisco (CIATEJ), Guadalajara, Jalisco, Mexico
3Science, Computational and Technological Innovation, University of Guadalajara, Mexico
4Department of Pharmacobiology, CUCEI-University of Guadalajara, Guadalajara, Jalisco, Mexico
5School of Engineering and Sciences, Tecnológico de Monterrey
6Tecnologico de Monterrey, School of Engineering and Sciences, Querétaro, Qro. Mexico
7Department of Basic Health Sciences, University of Guadalajara, México
8Economic and Administrative Sciences, CUSUR-University of Guadalajara, Ciudad Guzmán, Jalisco, Mexico

Chapter 7. Nut Byproducts: An Opportunity to Decrease the Environmental Impact and Produce Functional Ingredients
M. de L. González-Muñoz, M. Rodríguez-Rodríguez, G. A. Miranda-Mejía and M. Morales-de la Peña
Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Bio-Foods Research Lab, Querétaro, México

Chapter 8. Olive Byproducts
Beatriz Martín-García1,2, Ana María Gómez-Caravaca1,3 and Vito Verardo2,3
1Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Granada, Spain
2Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, Granada, Spain
3Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Center, University of Granada, Armilla, Granada, Spain

Chapter 9. The Integral Use of Pitahaya and Pitaya Byproducts
María Encarnación Mena-Martínez1 and Miriam Fabiola Fabela-Morón2
1Departamento de Energía, Universidad Autónoma Metropolitana, Unidad Azcapotzalco, Ciudad de México
2Departamento de Ciencias de la Alimentación, Universidad Autónoma Metropolitana, Unidad Lerma, Estado de México

Chapter 10. Opuntia Fruits Byproducts: Important Sources of Phytochemicals
Rosa Vázquez-García1, Jessica del Pilar Ramírez-Anaya2 and Sandra T. Martín-del-Campo1
1
Tecnologico de Monterrey, School of Engineering and Sciences, Querétaro, Qro, Mexico
2Department of Computer Science and Technological Innovation, CUSUR-University of Guadalajara, Ciudad Guzmán, Mexico

Chapter 11. Bean (Phaseolus vulgaris) Processing and Generation of Bioactive Compounds
M. S. Cid-Gallegos1,2, C. Jiménez- Martínez1, L. J. Corzo-Ríos2, X. M. Sanchez-Chino3, M. F. Juárez- Chairez1, D. del R. Moguel- Concha1, J. E. Borges-Martínez1 and Y. M. Gómez y Gómez2
1
Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional. Unidad Profesional Adolfo López Mateos, Delegación Gustavo A. Madero, Ciudad de México, México
2Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Delegación Gustavo A. Madero, Ciudad de México, México
3Cátedra-CONACyT, Departamento de Salud, El Colegio de la Frontera Sur-Villahermosa, Tabasco, México

Chapter 12. Quinoa Grain Byproducts: Their Valuable Components and Applications
Anayansi Escalante-Aburto1, Nestor Ponce-García2 and Rosa María Mariscal-Moreno3
1Tecnologico de Monterrey, The Institute for Obesity Research, Monterrey, Nuevo Leon
2Faculty of Agricultural Sciences, UAEMex, Toluca, Estado de Mexico
3Health department, Universidad Iberoamericana, Mexico City

Chapter 13. Products of Amaranth Processing
J. E. Borges-Martínez, D. del R. Moguel-Concha, M. S. Cid-Gallegos, D. I. Tellez-Medina
and Cristian Jiménez-Martínez
National School of Biological Sciences, National Polytechnic Institute, Mexico City, Mexico

Chapter 14. Chickpea (Cicer arietinum L.): Processing and Release of Bioactive Compounds
D. del R. Moguel-Concha, J. E. Borges-Martínez, M. S. Cid-Gallegos, F. M. Juárez-Chairez, D. I. Téllez-Medina, and Cristian Jiménez-Martínez
Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México, México

Chapter 15. Bioactive Compounds in Dairy Byproducts
Sandra T. Martín-del-Campo and R. Vázquez-García
Tecnologico De Monterrey, Querétaro, Mexico

Index

 


Editor’s ORCID iD

Sandra Teresita Martín-del-Campo – 0000-0002-5589-7594
Anaberta Cardador-Martínez – 0000-0003-2942-1186
Jessica del Pilar Ramírez-Anaya – 0000-0003-0373-239X

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