Valorization of Citrus Food Waste / edited by Anamika Chauhan, Fakhar Islam, Ali Imran, Jagbir Singh Aswal

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Resource type: Ressourcentyp: Buch (Online)Buch (Online)Sprache: Englisch Verlag: Cham : Springer Nature Switzerland, 2025Verlag: Cham : Imprint: Springer, 2025Auflage: 1st ed. 2025Beschreibung: 1 Online-Ressource(IX, 452 p. 41 illus., 36 illus. in color.)ISBN:

9783031779992

Schlagwörter:

641.3 23
664 23

DOI: DOI: 10.1007/978-3-031-77999-2Online-Ressourcen:

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Zusammenfassung: Citrus waste utilization -- Valorization of citrus fruit waste and by-products through fermentation process -- Citrus peel waste management of Oranges -- Valorization of citrus food to improve food safety -- Extraction of bioactive compounds from citrus through novel Innovative techniques -- Synthesis of energy from citrus waste through the torrefaction method -- Biowaste from citrus reticulata peels as an effective antiepileptic -- Challenges and opportunities in the citrus waste valorization -- Citrus food waste is a valuable source of bioactive components and application in the food industry -- Valorization of citrus waste for the synthesis of value-added products -- Extraction of bioactive compounds from citrus waste through green technologies -- Citrus waste as a potential source of nutraceuticals -- Citrus peel waste management of Lemon -- Valorization of citrus processing waste towards sustainability -- From Peel to Pulp: Maximizing Citrus Byproducts -- Zesty Transformations: Culinary Adventures with Citrus Waste -- Citrus Waste in Agriculture: Fertilizers and Soil Amendments -- The Flavors of Sustainability: Citrus Waste in Distillation -- The Art of Preservation: Citrus Waste in Food Packaging -- Citrus Waste in Biotechnology: Biofuels and Beyond.Zusammenfassung: The establishment of fruit juice companies in the 20th century marked the beginning of the widespread use of citrus fruits. Around 18% of the total citrus fruit production in the world is used industrially, primarily for the manufacture of juice. Citrus fruit consumption and interest are growing, and trash generation is also increasing, adding to the environmental load. Because of their unwanted and unsanitary character, discarding fruit segments without due care is hazardous to the environment. Producing citrus juice results in the creation of waste, which accounts for over 50% of the mass of fresh fruit. Peels, seeds pomace, and wastewater are all included in this waste. Fruit peels, seeds, and pulp from ruined fruit are covered with citrus wastewater. About 10 million MT of trash are produced annually by the processing of citrus fruit worldwide, which poses a severe ecological problem. Citrus by-products are troublesome wastes because of their abundance and perishablenature. Citrus peels that are around 80% water decay fast, attracting bugs, bacteria and mold. Citrus peel utilization is therefore essential for waste management and not only a means of boosting revenue. Citrus trash must be disposed of properly since improper disposal pollutes the land and water, further harming the aquatic habitat. An efficient strategy for sustainable waste management is to use citrus wastes to create useful bioproducts. Numerous methods have been developed to boost the pectin recovery from citrus trash due to the continuously growing demand. Valorization of Citrus Food Waste presents the high-value compound in the citrus wastes and their extraction methods for obtaining the value-added products as well as their corresponding applications and will be useful to food scientists and industry members exploring the use of valorization process for waste fruits as new components and sources in nutraceuticals. This book is a full of source for the valorization of citrus waste, the use of bioactive components and waste management.PPN: PPN: 1929464819Package identifier: Produktsigel: ZDB-2-SEB | ZDB-2-SBL | ZDB-2-SXB

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