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Informationen zum Autor Umile Gianfranco Spizzirri, PhD, is a permanent technical staff member at the Department of Pharmacy, Health and Nutritional Sciences of the University of Calabria, Italy. He has published more than 120 research articles in refereed international journals as well as numerous book chapters and conference presentations. His research interests focus on 1) Enhancement of waste products from the agri-food chain through eco-friendly extraction techniques; 2) Design and synthesis of polymeric systems useful in the food and pharmaceutical fields; 3) Validation of innovative analytical methods for the determination of natural and xenobiotic contaminants in complex matrices. Klappentext This book represents a comprehensive and unique overview covering different aspects (raw materials, technological innovations, and potential applications) concerning waste and by-products of the food industry. Wastes and by-products of the agri-food chain represent a rich source of active molecules that can be usefully employed in the food and pharmaceutical industries. Eco-friendly extraction procedures able to isolate the different components of the agri-food by-products represent an attractive challenge to increase the waste's value, and, at the same time, solve the issues usually related to their disposal. Each of the 12 chapters in Nutraceutics from Agri-Food By-Products deeply analyses a specific agri-food chain, highlighting the main components recovered in the processing of food, seafood, and dairy wastes and by-products. Specifically, a green approach to the extraction of active molecules is described, as well as the industrial application of agri-food wastes and by-products, and their chemical, physical, and biological properties. Such properties are suitable for use in the food, cosmetic, and pharmaceutical fields. This circular approach could be usefully employed in the industry to develop and commercialize new nutraceuticals and/or functional food that guarantee a considerable increase in the economic worth of the wastes, while producing beneficial effects on human health. Audience Food technologists and biotechnologists in research and industry as well as researchers in pharmaceutical sciences. Inhaltsverzeichnis Preface xv 1 Valorization of Industrial Coproducts From Tropical Fruit 1 Neith Pacheco, Daniel Castaneda-Valbuena, Ivan Emanuel Herrera-Pool, Sara Herrera-Rodriguez, Tania Gonzalez-Flores, Soledad Pech-Cohuo, Juan C. Cuevas-Bernardino and Teresa Ayora-Talavera 1.1 Production of Tropical Fruit and Coproducts: Common and Uncommon Raw Materials 1 1.2 Nutraceutical Compounds Recovery From Tropical Fruits Coproducts 4 1.3 Nutraceutical Extraction Methods: Advantages and Drawbacks 7 1.4 Identification Techniques of Nutraceuticals Present in Tropical Fruits By-Products 13 1.5 In Vitro and In Vivo Methods to Evaluate Biological Activity of Nutraceuticals 17 1.6 Effect of Nutraceuticals on the Microbiome 17 1.7 Future Trends of Nutraceuticals Obtained From Tropical Fruit By-Products 22 1.8 Novel Nutraceutical Origins From Tropical Fruit Coproducts 23 1.9 Trends in the Application of Nutraceuticals Obtained From Tropical Fruit Coproducts 25 1.10 Future Aspects of Nutraceuticals 26 1.11 Conclusion 28 2 Prebiotic Properties of Fruit By-Products and Their Metabolic Benefits 45 Maria Margareth Veloso Naves, Aline Medeiros Alves-Santos, Clara Sandra Araujo Sugizaki and Rafaela G. Feresin 2.1 Introduction 45 2.2 Prebiotic Compounds 47 2.3 Fruit By-Products From Agro-Industry Processing 50 2.4 Prebiotic Potential of Fruit By-Products 51 2.5 Gaps and Perspectives for Further Research 59 2.6 Conclusion 63 3 Valorization of Actinidia spp. By-Products and Wastes for Nutrace...
