by Umile Gianfranco Spizzirri
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.
