TY - BOOK ID - 145198900 TI - Agricultural and Food Waste : Analysis, Characterization, and Extraction of Bioactive Compounds and Their Possible Utilization AU - García-Estévez, Ignacio AU - Dueñas Paton, Montserrat PY - 2020 PB - Basel, Switzerland : MDPI - Multidisciplinary Digital Publishing Institute, DB - UniCat KW - Research. KW - Biology. KW - Food KW - Natural red pigment KW - Monascus purpureus KW - Brewer’s spent grain KW - Submerged fermentation KW - Plackett-Burman design KW - Chemical characterization KW - X-ray photoelectron spectroscopy (XPS) KW - Fourier-transform infrared spectroscopy (FTIR) KW - Cucumis melo KW - polyphenols KW - flavonoids KW - antioxidants KW - by-products KW - waste valorization KW - LC-MS/MS KW - fatty acids KW - antioxidant activity KW - reutilization of food waste KW - salted egg white KW - ovalbumin KW - extraction KW - aqueous two-phase flotation KW - cork KW - volatile compounds KW - aroma KW - waste KW - bioactive compounds KW - food waste KW - functional foods KW - characterization and extraction KW - phytochemicals KW - climatic change KW - phenolic compounds KW - Social aspects. KW - Natural red pigment KW - Monascus purpureus KW - Brewer’s spent grain KW - Submerged fermentation KW - Plackett-Burman design KW - Chemical characterization KW - X-ray photoelectron spectroscopy (XPS) KW - Fourier-transform infrared spectroscopy (FTIR) KW - Cucumis melo KW - polyphenols KW - flavonoids KW - antioxidants KW - by-products KW - waste valorization KW - LC-MS/MS KW - fatty acids KW - antioxidant activity KW - reutilization of food waste KW - salted egg white KW - ovalbumin KW - extraction KW - aqueous two-phase flotation KW - cork KW - volatile compounds KW - aroma KW - waste KW - bioactive compounds KW - food waste KW - functional foods KW - characterization and extraction KW - phytochemicals KW - climatic change KW - phenolic compounds UR - https://www.unicat.be/uniCat?func=search&query=sysid:145198900 AB - The food processing industries produce millions of tons of losses and waste during processing, which are becoming a grave economic, environmental, and nutritional problem. Fruit, vegetable, and food industrial solid waste include leaves, peels, pomace, skins, rinds pulp, stems, seeds, twigs, and spoiled fruits and vegetables, among other waste released in food production, which can be formed during cleaning, processing, cooking, and/or packaging. These wastes are characterized by being an important source of bioactive compounds, such as phenolic compounds, dietary fibers, polysaccharides, vitamins, carotenoids, pigments, and oils, among others. These bioactive compounds are closely associated with beneficial effects on human health. These by-products can be exploited in different industries: in food industries for the development of functional ingredients and/or new foods or natural additives; in pharmaceutical industries for medicinal, healthcare, or cosmetic products; in agricultural industries as fertilizers or animal feed; and in chemical industries, among others. The reutilization of these by-products will ensure the sustainable development of food industries and reduce their environmental impact, which will contribute to the fight against environmental problems, leading to potential mitigation of climatic change. Therefore, the determination of bioactive compound composition in agricultural and food waste and the production of extracts containing these compounds is the first step towards its reutilization. ER -