Parmjit S. Panesar is a Professor in the Department of Food Engineering & Technology at the Sant Longowal Institute of Engineering and Technology with more than 27 years of research and teaching experience. He previously served as the Dean of Planning and Development, Dean Research and Consultancy, and Head of the Department of Food Engineering an Technology at the Sant Longowal Institute of Engineering and Technology. Ramesh C. Ray, PhD is an Adjunct Professor at the Center for Industrial Biotechnology Research at Siksha ‘O’ Anusandhan University. He previously served as the Principal Scientist of Microbiology and Head of the ICAR-Central Tuber Crops Research Institute. Noé Aguilar-Rivera is a Research Professor in the School of Biological and Agricultural Sciences at Veracruzana University. His research focuses on environmental management, the circular economy, and sustainable development in agro-industries.

• Preface xxiPart 1: Introduction 11 Fruit Waste Biorefinery: Current Status and Opportunities 3Parmjit S. Panesar, Ramesh C. Ray and Ashmita UppalAbbreviations 41.1 Introduction 41.2 Current Status of Fruit Waste Generation by Various Industries 51.3 Fruit Waste Biorefinery Products 71.4 Environmental and Economic Implications of Waste Utilization 191.5 Conclusion 20References 202 Biochemical and Nutritional Composition of Fruit Waste: A Critical Assessment 27Ashmita Uppal, Parmjit S. Panesar and Durga S. BunkarAbbreviations 282.1 Introduction 282.2 Statistics of Fruit Production, Utilization, and Waste Production 302.3 Type of Fruit Wastes 312.4 Biochemical and Nutritional Composition of Fruit Waste 332.5 Conclusion 49References 49Part 2: Tropical and Sub-Tropical Fruits 573 Valorization of Avocado Wastes: Production of High-Value Products 59Teresa Sandoval-Conteras, Sandra Díaz-Montes, María Karla Flores-López, Ma. del Rosario Villanueva-Macías, Maricarmen Iñiguez-Moreno and Lizet Aguirre-GüitrónAbbreviations 603.1 Introduction 603.2 Geographical Origin, Production, and Productivity 613.3 Description, Cultivation, Proximate Composition, Nutritional Values, and Uses 633.4 Processing for Food and Beverages and By-Product Generation 653.5 Biovalorization of Waste and By-Products in the Circular Economy 703.6 Techno-Economic Analyses and Industrial Prospects 763.7 Conclusion 77References 784 Avocado Waste as a Sustainable Source of Raw Materials for the Food, Pharmaceutical, Textile, Cosmetic, and Bioenergy Industries 87Eva Dorta and M. Gloria LoboAbbreviations 884.1 Introduction 884.2 Proximate Composition, Nutritional Values, and Healthy Implications of Avocado 904.3 Processing Avocado Fruits and By-Product Generation 924.4 Bio-Valorization of Avocado By-Products 934.5 Conclusion 100References 1015 Biovalorization of Banana and False Banana Waste: Potential Applications in Food, Food Additives, and Biofuels 107Cristina Soares, Clara Grosso, Cristina Delerue-Matos and Maria João RamalhosaAbbreviations 1085.1 Introduction 1085.2 Geographical Origin, Production, and Productivity 1095.3 Description, Cultivation, Proximate Composition, Nutritional Values, and Uses 1125.4 Processing for Beverages and Food, Generation of By-Products 1165.5 Valorization of Wastes and By-Products in the Circular Economy 1175.6 Techno-Economic Analysis and Industrial Prospectives 1185.7 Conclusions 120Acknowledgments 120References 1206 Biotechnological Potentialities and Valorization of Citrus Waste: Their Potential Applications 127Samandeep Kaur, Umexi Rani, Parmjit S. Panesar and Vikrant SinghAbbreviations 1286.1 Introduction 1296.2 Citrus By-Products and Their Composition 1306.3 Biotechnological Techniques for Citrus By-Product Valorization 1316.4 Industrial Applications of Citrus By-Products 1396.5 Conclusion 152References 1537 Valorization of Citrus Waste into Pharmaceutical and Cosmetic Products 163Luciana F. Fleuri, Gabriela G. Bertazzo, Milene S. Pereira-Vasques, Clarissa H. Okino-Delgado, Diogo F. Montero and Gabriela C. GomesAbbreviations 1637.1 Introduction 1647.2 Geographical Origin, Production, and Productivity 1667.3 Description, Composition, Nutritional Values, and Uses 1687.4 Biovalorization of Waste and By-Products in the Circular Economy 1707.5 Techno-Economic Analyses and Industrial Prospects 1807.6 Conclusion 183References 1848 Valorization of Guava Fruit Waste and By-Products 193Jagdish Singh, Harmanjot Kaur Sandhu and Parmjit S. PanesarAbbreviations 1938.1 Introduction 1948.2 Geographical Origin, Production, and Productivity 1968.3 Composition of Guava 1978.4 Bioactive Components Extracted from the Guava Waste 2018.5 Techniques for Extracting Bioactive Compounds from Guava 2048.6 Biovalorization of Guava Waste and By-Products in the Circular Economy 2078.7 Challenges and Future Directions 2178.8 Techno-Economic Analyses and Industrial Prospects 2188.9 Conclusion 219References 2199 Biotechnological Potentialities and Valorization of Jackfruit Waste: Their Potential Applications 229Varsha Thadiyan, Divya Sharma, Gaytri Mahajan, Ramesh C. Ray and Reena GuptaAbbreviations 2309.1 Introduction 2309.2 Nutritional Profile of Jackfruit 2329.3 Health Benefits and Medicinal Properties 2349.4 Biotechnological Potentialities of Jackfruit 2359.5 Valorization of Jackfruit Waste 2399.6 Future Perspectives and Challenges 2479.7 Conclusion 249References 24910 Utilization of Lychee Fruit Processing Wastes to Produce Value-Added Products 259Ana F. Vinha, Carla Sousa and Carla MoutinhoAbbreviations 25910.1 Introduction 26010.2 Geographical Origin, Production, and Productivity 26110.3 Description, Proximate Composition, Nutritional Values, and Uses 26210.4 Biovalorization of Lychee Waste and By-Products in a Circular Economy 26610.5 Lychee Processing and By-Product Generation 26710.6 Conclusion 277References 27711 Biotechnological Potentialities and Valorization of Mango Peel and Stone Waste: Potential Applications and Industrial Prospects 283Alok Kumar Gupta, Swosti S. Das, Ravi S.C. and Abha SinghAbbreviations 28311.1 Introduction 28411.2 Mango By-Products and Their Potential Characteristics 28611.3 Biotechnological Processes for Valorization in Mango Peel and Stone 28811.4 Conclusion 292References 29212 Papaya Biowaste Valorization: Biorefinery Approaches and Extraction Optimization 297Sudha Batta, Vibhuti Sharma, Pitambri Thakur and Reena GuptaAbbreviations 29812.1 Introduction 29812.2 Chemical Composition of Papaya Fruit Biowaste 29912.3 Phytochemical Composition of Papaya Fruit Biowaste 30012.4 Biological Functions of the Bioactive Components of Papaya Waste 30412.5 Papaya Biowastes for Bioenergy Production 31212.6 Biodiesel and Biogas Production from Papaya Seeds 31212.7 Extraction Optimization of Constituents of Papaya Biowaste 31312.8 Conclusions and Future Directions 317References 31813 Pineapple Waste Utilization: Generating Wealth from Waste in a Circular Economy 325Tanara Motta, Maria Fernanda Nogueira, Francisca Santos, Antón Puga, Filipe Fernandes, Manuela Correia, Clara Grosso, Cristina Soares and Cristina Delerue-MatosAbbreviations 32613.1 Introduction 32613.2 Geographical Origin, Production, and Productivity 32713.3 Description, Cultivation, Proximate Composition, Nutritional Values, and Uses 32813.4 Processing for Food and Beverages and By-Product Generation 33213.5 Biovalorization of Waste and By-Products in the Circular Economy Framework 33313.6 Techno-Economic Analysis and Industrial Prospects 34713.7 Conclusion 348Acknowledgements 349References 34914 Biotechnological Potentialities and Valorization of Pomegranate Processing Wastes: Their Potential Applications 357Christian Michel-CuelloAbbreviations 35814.1 Introduction 35814.2 Geographical Origin, Production, and Productivity 35914.3 Description, Cultivation, Proximate Composition, Nutritional Values, and Uses 36014.4 Processing for Food and Beverages and By-Product Generation 36214.5 Biovalorization of Waste and By-Products in the Circular Economy 36514.6 Techno-Economic Analysis and Industrial Prospects 36714.7 Conclusion 368References 36915 Management of Pomelo (Citrus Grandis, Citrus Maxima) Waste: Pomelo Characteristics, Production, Processing, and Focus on Its Waste Biovalorization 379Nuria Zarate-Vilet, Michèle Delalonde, Christelle Wisniewski and Emilie GuéAbbreviations 38015.1 Introduction 38115.2 Geographical Origin, Production, Cultivation, and Productivity of Pomelo 38215.3 Description, Composition, Nutritional Values, and Consumption Patterns of Pomelo 38315.4 Pomelo Processing and Waste Generation 38615.5 Biovalorization of Waste and By-Products 38715.6 Conclusion 408References 40916 Biotechnological Potentialities and Valorization of Watermelon By-Products: An Overview 429Vinay Kumar Pandey, Kunal Singh, Amritanshu Pathak, Sweta Singh and Parmjit S. PanesarAbbreviations 43016.1 Introduction 43016.2 Nutritional and Chemical Composition of Watermelon By-Products 43216.3 Biotechnological Applications of Watermelon By-Products 43816.4 Agricultural and Industrial Applications 44216.5 Future Prospective 44416.6 Conclusion 445References 446Part 3: Temperate Fruits 45517 Valorization of Apple Pomace into Valuable Products: A Sustainable Approach Toward a Circular Bioeconomy 457Harsh Kumar, Shivani Guleria, Neetika Kimta, Rajni Dhalaria and Kamil KučaAbbreviations 45817.1 Introduction 45817.2 Nutritional Components Present in Apple Pomace 45917.3 Bioactives Present in Apple Pomace 46117.4 Apple Pomace as a Functional Ingredient in Food Products 46317.5 Biofuel Production 46917.6 Apple Pomace in Animal Feed 47017.7 Conclusion 472References 47218 Valorization of Grape Pomace: Bioactive Compound Recovery and Applications in Food Products 477Manuela M. Moreira and Cristina Delerue-MatosAbbreviations 47818.1 Introduction 47818.2 Overview and Composition of Grape Pomace 47918.3 Innovative Sustainable Approaches for Extraction of Bioactive Compounds 48318.4 Main Strategies for the Valorization of Grape Pomace in the Food Sector 48718.5 Concluding Remarks and Future Perspectives 496Acknowledgment 497References 49819 Kiwi By-Products: Innovations in Obtaining Bioactive and Nutritional Compounds 503F. Chamorro, Rafael Nogueira-Marques, P. Barciela, A. Perez-Vazquez, A.O.S. Jorge, P. Donn, S. Seyyedi-Mansour, A.G. Pereira and M.A. PrietoAbbreviations 50419.1 Introducing Kiwi By-Products as a Potential Source of Bioactive Compounds 50419.2 Extraction Techniques Applied to Kiwi By-Products 50819.3 Applications of Kiwi By-Products in Different Industries 51919.4 Conclusions 530Acknowledgments 531References 531Part 4: Entrepreneurship and Life Cycle Analysis 54320 Techno-Economic Analysis and Entrepreneurship in Fruit Waste Management: Scope and Opportunities 545Manpreet Kaur, Balwinder Singh Sooch, Ranjeeta Bhari and Ramesh C. RayAbbreviation 54620.1 Introduction 54620.2 Scope of Fruit Waste Management 54820.3 Techno-Economic Analysis in Fruit Waste Management 55020.4 Entrepreneurship and Economic Opportunities in Fruit Waste Management 55520.5 Scope of Technological Developments in Fruit Waste Management 56020.6 Challenges and Future Prospects 561References 56221 Strategic Socioeconomic and Environmental Planning for the Sustainability of Fruit Waste Management 569Noé Aguilar-RiveraAbbreviations 57021.1 Introduction 57021.2 Agribusiness of Fruits and Vegetables and Wastes 57321.3 Food, Fruit, and Vegetable Waste Generation 57421.4 Actions for the Sustainable Management of Agribusiness Products 57721.5 Models for Sustainable Fruit Waste Management 57721.6 Barriers to a Circular Bioeconomy at Fruit Waste Sustainable Utilization 59221.7 Conclusions 593References 593About the Editors 597Index 599

Parmjit S. Panesar is a Professor in the Department of Food Engineering & Technology at the Sant Longowal Institute of Engineering and Technology with more than 27 years of research and teaching experience. He previously served as the Dean of Planning and Development, Dean Research and Consultancy, and Head of the Department of Food Engineering an Technology at the Sant Longowal Institute of Engineering and Technology. Ramesh C. Ray, PhD is an Adjunct Professor at the Center for Industrial Biotechnology Research at Siksha ‘O’ Anusandhan University. He previously served as the Principal Scientist of Microbiology and Head of the ICAR-Central Tuber Crops Research Institute. Noé Aguilar-Rivera is a Research Professor in the School of Biological and Agricultural Sciences at Veracruzana University. His research focuses on environmental management, the circular economy, and sustainable development in agro-industries.

• Preface xxiPart 1: Introduction 11 Fruit Waste Biorefinery: Current Status and Opportunities 3Parmjit S. Panesar, Ramesh C. Ray and Ashmita UppalAbbreviations 41.1 Introduction 41.2 Current Status of Fruit Waste Generation by Various Industries 51.3 Fruit Waste Biorefinery Products 71.4 Environmental and Economic Implications of Waste Utilization 191.5 Conclusion 20References 202 Biochemical and Nutritional Composition of Fruit Waste: A Critical Assessment 27Ashmita Uppal, Parmjit S. Panesar and Durga S. BunkarAbbreviations 282.1 Introduction 282.2 Statistics of Fruit Production, Utilization, and Waste Production 302.3 Type of Fruit Wastes 312.4 Biochemical and Nutritional Composition of Fruit Waste 332.5 Conclusion 49References 49Part 2: Tropical and Sub-Tropical Fruits 573 Valorization of Avocado Wastes: Production of High-Value Products 59Teresa Sandoval-Conteras, Sandra Díaz-Montes, María Karla Flores-López, Ma. del Rosario Villanueva-Macías, Maricarmen Iñiguez-Moreno and Lizet Aguirre-GüitrónAbbreviations 603.1 Introduction 603.2 Geographical Origin, Production, and Productivity 613.3 Description, Cultivation, Proximate Composition, Nutritional Values, and Uses 633.4 Processing for Food and Beverages and By-Product Generation 653.5 Biovalorization of Waste and By-Products in the Circular Economy 703.6 Techno-Economic Analyses and Industrial Prospects 763.7 Conclusion 77References 784 Avocado Waste as a Sustainable Source of Raw Materials for the Food, Pharmaceutical, Textile, Cosmetic, and Bioenergy Industries 87Eva Dorta and M. Gloria LoboAbbreviations 884.1 Introduction 884.2 Proximate Composition, Nutritional Values, and Healthy Implications of Avocado 904.3 Processing Avocado Fruits and By-Product Generation 924.4 Bio-Valorization of Avocado By-Products 934.5 Conclusion 100References 1015 Biovalorization of Banana and False Banana Waste: Potential Applications in Food, Food Additives, and Biofuels 107Cristina Soares, Clara Grosso, Cristina Delerue-Matos and Maria João RamalhosaAbbreviations 1085.1 Introduction 1085.2 Geographical Origin, Production, and Productivity 1095.3 Description, Cultivation, Proximate Composition, Nutritional Values, and Uses 1125.4 Processing for Beverages and Food, Generation of By-Products 1165.5 Valorization of Wastes and By-Products in the Circular Economy 1175.6 Techno-Economic Analysis and Industrial Prospectives 1185.7 Conclusions 120Acknowledgments 120References 1206 Biotechnological Potentialities and Valorization of Citrus Waste: Their Potential Applications 127Samandeep Kaur, Umexi Rani, Parmjit S. Panesar and Vikrant SinghAbbreviations 1286.1 Introduction 1296.2 Citrus By-Products and Their Composition 1306.3 Biotechnological Techniques for Citrus By-Product Valorization 1316.4 Industrial Applications of Citrus By-Products 1396.5 Conclusion 152References 1537 Valorization of Citrus Waste into Pharmaceutical and Cosmetic Products 163Luciana F. Fleuri, Gabriela G. Bertazzo, Milene S. Pereira-Vasques, Clarissa H. Okino-Delgado, Diogo F. Montero and Gabriela C. GomesAbbreviations 1637.1 Introduction 1647.2 Geographical Origin, Production, and Productivity 1667.3 Description, Composition, Nutritional Values, and Uses 1687.4 Biovalorization of Waste and By-Products in the Circular Economy 1707.5 Techno-Economic Analyses and Industrial Prospects 1807.6 Conclusion 183References 1848 Valorization of Guava Fruit Waste and By-Products 193Jagdish Singh, Harmanjot Kaur Sandhu and Parmjit S. PanesarAbbreviations 1938.1 Introduction 1948.2 Geographical Origin, Production, and Productivity 1968.3 Composition of Guava 1978.4 Bioactive Components Extracted from the Guava Waste 2018.5 Techniques for Extracting Bioactive Compounds from Guava 2048.6 Biovalorization of Guava Waste and By-Products in the Circular Economy 2078.7 Challenges and Future Directions 2178.8 Techno-Economic Analyses and Industrial Prospects 2188.9 Conclusion 219References 2199 Biotechnological Potentialities and Valorization of Jackfruit Waste: Their Potential Applications 229Varsha Thadiyan, Divya Sharma, Gaytri Mahajan, Ramesh C. Ray and Reena GuptaAbbreviations 2309.1 Introduction 2309.2 Nutritional Profile of Jackfruit 2329.3 Health Benefits and Medicinal Properties 2349.4 Biotechnological Potentialities of Jackfruit 2359.5 Valorization of Jackfruit Waste 2399.6 Future Perspectives and Challenges 2479.7 Conclusion 249References 24910 Utilization of Lychee Fruit Processing Wastes to Produce Value-Added Products 259Ana F. Vinha, Carla Sousa and Carla MoutinhoAbbreviations 25910.1 Introduction 26010.2 Geographical Origin, Production, and Productivity 26110.3 Description, Proximate Composition, Nutritional Values, and Uses 26210.4 Biovalorization of Lychee Waste and By-Products in a Circular Economy 26610.5 Lychee Processing and By-Product Generation 26710.6 Conclusion 277References 27711 Biotechnological Potentialities and Valorization of Mango Peel and Stone Waste: Potential Applications and Industrial Prospects 283Alok Kumar Gupta, Swosti S. Das, Ravi S.C. and Abha SinghAbbreviations 28311.1 Introduction 28411.2 Mango By-Products and Their Potential Characteristics 28611.3 Biotechnological Processes for Valorization in Mango Peel and Stone 28811.4 Conclusion 292References 29212 Papaya Biowaste Valorization: Biorefinery Approaches and Extraction Optimization 297Sudha Batta, Vibhuti Sharma, Pitambri Thakur and Reena GuptaAbbreviations 29812.1 Introduction 29812.2 Chemical Composition of Papaya Fruit Biowaste 29912.3 Phytochemical Composition of Papaya Fruit Biowaste 30012.4 Biological Functions of the Bioactive Components of Papaya Waste 30412.5 Papaya Biowastes for Bioenergy Production 31212.6 Biodiesel and Biogas Production from Papaya Seeds 31212.7 Extraction Optimization of Constituents of Papaya Biowaste 31312.8 Conclusions and Future Directions 317References 31813 Pineapple Waste Utilization: Generating Wealth from Waste in a Circular Economy 325Tanara Motta, Maria Fernanda Nogueira, Francisca Santos, Antón Puga, Filipe Fernandes, Manuela Correia, Clara Grosso, Cristina Soares and Cristina Delerue-MatosAbbreviations 32613.1 Introduction 32613.2 Geographical Origin, Production, and Productivity 32713.3 Description, Cultivation, Proximate Composition, Nutritional Values, and Uses 32813.4 Processing for Food and Beverages and By-Product Generation 33213.5 Biovalorization of Waste and By-Products in the Circular Economy Framework 33313.6 Techno-Economic Analysis and Industrial Prospects 34713.7 Conclusion 348Acknowledgements 349References 34914 Biotechnological Potentialities and Valorization of Pomegranate Processing Wastes: Their Potential Applications 357Christian Michel-CuelloAbbreviations 35814.1 Introduction 35814.2 Geographical Origin, Production, and Productivity 35914.3 Description, Cultivation, Proximate Composition, Nutritional Values, and Uses 36014.4 Processing for Food and Beverages and By-Product Generation 36214.5 Biovalorization of Waste and By-Products in the Circular Economy 36514.6 Techno-Economic Analysis and Industrial Prospects 36714.7 Conclusion 368References 36915 Management of Pomelo (Citrus Grandis, Citrus Maxima) Waste: Pomelo Characteristics, Production, Processing, and Focus on Its Waste Biovalorization 379Nuria Zarate-Vilet, Michèle Delalonde, Christelle Wisniewski and Emilie GuéAbbreviations 38015.1 Introduction 38115.2 Geographical Origin, Production, Cultivation, and Productivity of Pomelo 38215.3 Description, Composition, Nutritional Values, and Consumption Patterns of Pomelo 38315.4 Pomelo Processing and Waste Generation 38615.5 Biovalorization of Waste and By-Products 38715.6 Conclusion 408References 40916 Biotechnological Potentialities and Valorization of Watermelon By-Products: An Overview 429Vinay Kumar Pandey, Kunal Singh, Amritanshu Pathak, Sweta Singh and Parmjit S. PanesarAbbreviations 43016.1 Introduction 43016.2 Nutritional and Chemical Composition of Watermelon By-Products 43216.3 Biotechnological Applications of Watermelon By-Products 43816.4 Agricultural and Industrial Applications 44216.5 Future Prospective 44416.6 Conclusion 445References 446Part 3: Temperate Fruits 45517 Valorization of Apple Pomace into Valuable Products: A Sustainable Approach Toward a Circular Bioeconomy 457Harsh Kumar, Shivani Guleria, Neetika Kimta, Rajni Dhalaria and Kamil KučaAbbreviations 45817.1 Introduction 45817.2 Nutritional Components Present in Apple Pomace 45917.3 Bioactives Present in Apple Pomace 46117.4 Apple Pomace as a Functional Ingredient in Food Products 46317.5 Biofuel Production 46917.6 Apple Pomace in Animal Feed 47017.7 Conclusion 472References 47218 Valorization of Grape Pomace: Bioactive Compound Recovery and Applications in Food Products 477Manuela M. Moreira and Cristina Delerue-MatosAbbreviations 47818.1 Introduction 47818.2 Overview and Composition of Grape Pomace 47918.3 Innovative Sustainable Approaches for Extraction of Bioactive Compounds 48318.4 Main Strategies for the Valorization of Grape Pomace in the Food Sector 48718.5 Concluding Remarks and Future Perspectives 496Acknowledgment 497References 49819 Kiwi By-Products: Innovations in Obtaining Bioactive and Nutritional Compounds 503F. Chamorro, Rafael Nogueira-Marques, P. Barciela, A. Perez-Vazquez, A.O.S. Jorge, P. Donn, S. Seyyedi-Mansour, A.G. Pereira and M.A. PrietoAbbreviations 50419.1 Introducing Kiwi By-Products as a Potential Source of Bioactive Compounds 50419.2 Extraction Techniques Applied to Kiwi By-Products 50819.3 Applications of Kiwi By-Products in Different Industries 51919.4 Conclusions 530Acknowledgments 531References 531Part 4: Entrepreneurship and Life Cycle Analysis 54320 Techno-Economic Analysis and Entrepreneurship in Fruit Waste Management: Scope and Opportunities 545Manpreet Kaur, Balwinder Singh Sooch, Ranjeeta Bhari and Ramesh C. RayAbbreviation 54620.1 Introduction 54620.2 Scope of Fruit Waste Management 54820.3 Techno-Economic Analysis in Fruit Waste Management 55020.4 Entrepreneurship and Economic Opportunities in Fruit Waste Management 55520.5 Scope of Technological Developments in Fruit Waste Management 56020.6 Challenges and Future Prospects 561References 56221 Strategic Socioeconomic and Environmental Planning for the Sustainability of Fruit Waste Management 569Noé Aguilar-RiveraAbbreviations 57021.1 Introduction 57021.2 Agribusiness of Fruits and Vegetables and Wastes 57321.3 Food, Fruit, and Vegetable Waste Generation 57421.4 Actions for the Sustainable Management of Agribusiness Products 57721.5 Models for Sustainable Fruit Waste Management 57721.6 Barriers to a Circular Bioeconomy at Fruit Waste Sustainable Utilization 59221.7 Conclusions 593References 593About the Editors 597Index 599

Parmjit S. Panesar is a Professor in the Department of Food Engineering & Technology at the Sant Longowal Institute of Engineering and Technology with more than 27 years of research and teaching experience. He previously served as the Dean of Planning and Development, Dean Research and Consultancy, and Head of the Department of Food Engineering an Technology at the Sant Longowal Institute of Engineering and Technology. Ramesh C. Ray, PhD is an Adjunct Professor at the Center for Industrial Biotechnology Research at Siksha ‘O’ Anusandhan University. He previously served as the Principal Scientist of Microbiology and Head of the ICAR-Central Tuber Crops Research Institute. Noé Aguilar-Rivera is a Research Professor in the School of Biological and Agricultural Sciences at Veracruzana University. His research focuses on environmental management, the circular economy, and sustainable development in agro-industries.

• Preface xxiPart 1: Introduction 11 Fruit Waste Biorefinery: Current Status and Opportunities 3Parmjit S. Panesar, Ramesh C. Ray and Ashmita UppalAbbreviations 41.1 Introduction 41.2 Current Status of Fruit Waste Generation by Various Industries 51.3 Fruit Waste Biorefinery Products 71.4 Environmental and Economic Implications of Waste Utilization 191.5 Conclusion 20References 202 Biochemical and Nutritional Composition of Fruit Waste: A Critical Assessment 27Ashmita Uppal, Parmjit S. Panesar and Durga S. BunkarAbbreviations 282.1 Introduction 282.2 Statistics of Fruit Production, Utilization, and Waste Production 302.3 Type of Fruit Wastes 312.4 Biochemical and Nutritional Composition of Fruit Waste 332.5 Conclusion 49References 49Part 2: Tropical and Sub-Tropical Fruits 573 Valorization of Avocado Wastes: Production of High-Value Products 59Teresa Sandoval-Conteras, Sandra Díaz-Montes, María Karla Flores-López, Ma. del Rosario Villanueva-Macías, Maricarmen Iñiguez-Moreno and Lizet Aguirre-GüitrónAbbreviations 603.1 Introduction 603.2 Geographical Origin, Production, and Productivity 613.3 Description, Cultivation, Proximate Composition, Nutritional Values, and Uses 633.4 Processing for Food and Beverages and By-Product Generation 653.5 Biovalorization of Waste and By-Products in the Circular Economy 703.6 Techno-Economic Analyses and Industrial Prospects 763.7 Conclusion 77References 784 Avocado Waste as a Sustainable Source of Raw Materials for the Food, Pharmaceutical, Textile, Cosmetic, and Bioenergy Industries 87Eva Dorta and M. Gloria LoboAbbreviations 884.1 Introduction 884.2 Proximate Composition, Nutritional Values, and Healthy Implications of Avocado 904.3 Processing Avocado Fruits and By-Product Generation 924.4 Bio-Valorization of Avocado By-Products 934.5 Conclusion 100References 1015 Biovalorization of Banana and False Banana Waste: Potential Applications in Food, Food Additives, and Biofuels 107Cristina Soares, Clara Grosso, Cristina Delerue-Matos and Maria João RamalhosaAbbreviations 1085.1 Introduction 1085.2 Geographical Origin, Production, and Productivity 1095.3 Description, Cultivation, Proximate Composition, Nutritional Values, and Uses 1125.4 Processing for Beverages and Food, Generation of By-Products 1165.5 Valorization of Wastes and By-Products in the Circular Economy 1175.6 Techno-Economic Analysis and Industrial Prospectives 1185.7 Conclusions 120Acknowledgments 120References 1206 Biotechnological Potentialities and Valorization of Citrus Waste: Their Potential Applications 127Samandeep Kaur, Umexi Rani, Parmjit S. Panesar and Vikrant SinghAbbreviations 1286.1 Introduction 1296.2 Citrus By-Products and Their Composition 1306.3 Biotechnological Techniques for Citrus By-Product Valorization 1316.4 Industrial Applications of Citrus By-Products 1396.5 Conclusion 152References 1537 Valorization of Citrus Waste into Pharmaceutical and Cosmetic Products 163Luciana F. Fleuri, Gabriela G. Bertazzo, Milene S. Pereira-Vasques, Clarissa H. Okino-Delgado, Diogo F. Montero and Gabriela C. GomesAbbreviations 1637.1 Introduction 1647.2 Geographical Origin, Production, and Productivity 1667.3 Description, Composition, Nutritional Values, and Uses 1687.4 Biovalorization of Waste and By-Products in the Circular Economy 1707.5 Techno-Economic Analyses and Industrial Prospects 1807.6 Conclusion 183References 1848 Valorization of Guava Fruit Waste and By-Products 193Jagdish Singh, Harmanjot Kaur Sandhu and Parmjit S. PanesarAbbreviations 1938.1 Introduction 1948.2 Geographical Origin, Production, and Productivity 1968.3 Composition of Guava 1978.4 Bioactive Components Extracted from the Guava Waste 2018.5 Techniques for Extracting Bioactive Compounds from Guava 2048.6 Biovalorization of Guava Waste and By-Products in the Circular Economy 2078.7 Challenges and Future Directions 2178.8 Techno-Economic Analyses and Industrial Prospects 2188.9 Conclusion 219References 2199 Biotechnological Potentialities and Valorization of Jackfruit Waste: Their Potential Applications 229Varsha Thadiyan, Divya Sharma, Gaytri Mahajan, Ramesh C. Ray and Reena GuptaAbbreviations 2309.1 Introduction 2309.2 Nutritional Profile of Jackfruit 2329.3 Health Benefits and Medicinal Properties 2349.4 Biotechnological Potentialities of Jackfruit 2359.5 Valorization of Jackfruit Waste 2399.6 Future Perspectives and Challenges 2479.7 Conclusion 249References 24910 Utilization of Lychee Fruit Processing Wastes to Produce Value-Added Products 259Ana F. Vinha, Carla Sousa and Carla MoutinhoAbbreviations 25910.1 Introduction 26010.2 Geographical Origin, Production, and Productivity 26110.3 Description, Proximate Composition, Nutritional Values, and Uses 26210.4 Biovalorization of Lychee Waste and By-Products in a Circular Economy 26610.5 Lychee Processing and By-Product Generation 26710.6 Conclusion 277References 27711 Biotechnological Potentialities and Valorization of Mango Peel and Stone Waste: Potential Applications and Industrial Prospects 283Alok Kumar Gupta, Swosti S. Das, Ravi S.C. and Abha SinghAbbreviations 28311.1 Introduction 28411.2 Mango By-Products and Their Potential Characteristics 28611.3 Biotechnological Processes for Valorization in Mango Peel and Stone 28811.4 Conclusion 292References 29212 Papaya Biowaste Valorization: Biorefinery Approaches and Extraction Optimization 297Sudha Batta, Vibhuti Sharma, Pitambri Thakur and Reena GuptaAbbreviations 29812.1 Introduction 29812.2 Chemical Composition of Papaya Fruit Biowaste 29912.3 Phytochemical Composition of Papaya Fruit Biowaste 30012.4 Biological Functions of the Bioactive Components of Papaya Waste 30412.5 Papaya Biowastes for Bioenergy Production 31212.6 Biodiesel and Biogas Production from Papaya Seeds 31212.7 Extraction Optimization of Constituents of Papaya Biowaste 31312.8 Conclusions and Future Directions 317References 31813 Pineapple Waste Utilization: Generating Wealth from Waste in a Circular Economy 325Tanara Motta, Maria Fernanda Nogueira, Francisca Santos, Antón Puga, Filipe Fernandes, Manuela Correia, Clara Grosso, Cristina Soares and Cristina Delerue-MatosAbbreviations 32613.1 Introduction 32613.2 Geographical Origin, Production, and Productivity 32713.3 Description, Cultivation, Proximate Composition, Nutritional Values, and Uses 32813.4 Processing for Food and Beverages and By-Product Generation 33213.5 Biovalorization of Waste and By-Products in the Circular Economy Framework 33313.6 Techno-Economic Analysis and Industrial Prospects 34713.7 Conclusion 348Acknowledgements 349References 34914 Biotechnological Potentialities and Valorization of Pomegranate Processing Wastes: Their Potential Applications 357Christian Michel-CuelloAbbreviations 35814.1 Introduction 35814.2 Geographical Origin, Production, and Productivity 35914.3 Description, Cultivation, Proximate Composition, Nutritional Values, and Uses 36014.4 Processing for Food and Beverages and By-Product Generation 36214.5 Biovalorization of Waste and By-Products in the Circular Economy 36514.6 Techno-Economic Analysis and Industrial Prospects 36714.7 Conclusion 368References 36915 Management of Pomelo (Citrus Grandis, Citrus Maxima) Waste: Pomelo Characteristics, Production, Processing, and Focus on Its Waste Biovalorization 379Nuria Zarate-Vilet, Michèle Delalonde, Christelle Wisniewski and Emilie GuéAbbreviations 38015.1 Introduction 38115.2 Geographical Origin, Production, Cultivation, and Productivity of Pomelo 38215.3 Description, Composition, Nutritional Values, and Consumption Patterns of Pomelo 38315.4 Pomelo Processing and Waste Generation 38615.5 Biovalorization of Waste and By-Products 38715.6 Conclusion 408References 40916 Biotechnological Potentialities and Valorization of Watermelon By-Products: An Overview 429Vinay Kumar Pandey, Kunal Singh, Amritanshu Pathak, Sweta Singh and Parmjit S. PanesarAbbreviations 43016.1 Introduction 43016.2 Nutritional and Chemical Composition of Watermelon By-Products 43216.3 Biotechnological Applications of Watermelon By-Products 43816.4 Agricultural and Industrial Applications 44216.5 Future Prospective 44416.6 Conclusion 445References 446Part 3: Temperate Fruits 45517 Valorization of Apple Pomace into Valuable Products: A Sustainable Approach Toward a Circular Bioeconomy 457Harsh Kumar, Shivani Guleria, Neetika Kimta, Rajni Dhalaria and Kamil KučaAbbreviations 45817.1 Introduction 45817.2 Nutritional Components Present in Apple Pomace 45917.3 Bioactives Present in Apple Pomace 46117.4 Apple Pomace as a Functional Ingredient in Food Products 46317.5 Biofuel Production 46917.6 Apple Pomace in Animal Feed 47017.7 Conclusion 472References 47218 Valorization of Grape Pomace: Bioactive Compound Recovery and Applications in Food Products 477Manuela M. Moreira and Cristina Delerue-MatosAbbreviations 47818.1 Introduction 47818.2 Overview and Composition of Grape Pomace 47918.3 Innovative Sustainable Approaches for Extraction of Bioactive Compounds 48318.4 Main Strategies for the Valorization of Grape Pomace in the Food Sector 48718.5 Concluding Remarks and Future Perspectives 496Acknowledgment 497References 49819 Kiwi By-Products: Innovations in Obtaining Bioactive and Nutritional Compounds 503F. Chamorro, Rafael Nogueira-Marques, P. Barciela, A. Perez-Vazquez, A.O.S. Jorge, P. Donn, S. Seyyedi-Mansour, A.G. Pereira and M.A. PrietoAbbreviations 50419.1 Introducing Kiwi By-Products as a Potential Source of Bioactive Compounds 50419.2 Extraction Techniques Applied to Kiwi By-Products 50819.3 Applications of Kiwi By-Products in Different Industries 51919.4 Conclusions 530Acknowledgments 531References 531Part 4: Entrepreneurship and Life Cycle Analysis 54320 Techno-Economic Analysis and Entrepreneurship in Fruit Waste Management: Scope and Opportunities 545Manpreet Kaur, Balwinder Singh Sooch, Ranjeeta Bhari and Ramesh C. RayAbbreviation 54620.1 Introduction 54620.2 Scope of Fruit Waste Management 54820.3 Techno-Economic Analysis in Fruit Waste Management 55020.4 Entrepreneurship and Economic Opportunities in Fruit Waste Management 55520.5 Scope of Technological Developments in Fruit Waste Management 56020.6 Challenges and Future Prospects 561References 56221 Strategic Socioeconomic and Environmental Planning for the Sustainability of Fruit Waste Management 569Noé Aguilar-RiveraAbbreviations 57021.1 Introduction 57021.2 Agribusiness of Fruits and Vegetables and Wastes 57321.3 Food, Fruit, and Vegetable Waste Generation 57421.4 Actions for the Sustainable Management of Agribusiness Products 57721.5 Models for Sustainable Fruit Waste Management 57721.6 Barriers to a Circular Bioeconomy at Fruit Waste Sustainable Utilization 59221.7 Conclusions 593References 593About the Editors 597Index 599