Bioactive Phytochemicals in By-products from Bulb, Flower and Fruit Vegetables

by Mohamed Fawzy Ramadan (Editor)

Overview

This book collates bioactive compounds from the by-products of bulb, flower and fruit vegetables, and it explores vegetable processing by-products utilization. By-products and wastes from vegetable processing have been gathering attention in the food industry due to the management of residues that pose significant disposal challenges. This book not only addresses these concerns but also underscores the potential of these by-products as sources of value-added phyhemicals, with a focus on the recovery of bioactive phyhemicals and technologically critical secondary metabolites. This book covers vegetable by-products’ economic significance, ecological implications, and their applications spanning nutrition, health, and industry.

Divided into 13 chapters, the book offers an overview of the phyhemical, nutritional, biochemical and physicochemical properties of vegetable processing wastes. It discusses process by-products of diverse vegetables, including fennel, garlic, onion, artichoke, cauliflower, broccoli, bitter melon, bell pepper, chili pepper, chayote, cucumber, eggplant, green plantain banana, pumpkin and tomato. In each chapter, readers will find an economic perspective for each biowaste, the chemical analysis of the bioactive compounds, their biological and functional properties, and relevant food and non-food applications of extracts and bioactive compounds from vegetable by-products. This book, coupled with its companion volume, "Bioactive Phyhemicals in By-products from Leaf, Stem, Root, and Tuber Vegetables," serves as an indispensable resource for students, scholars, and researchers seeking to deepen their understanding of this research area. It also extends its relevance to professionals within the food industry, offering the latest insights and findings from cutting-edge research.

Product Details

ISBN-13:	9783031773983
Publisher:	Springer Nature Switzerland
Publication date:	03/01/2025
Edition description:	2025
Pages:	357
Product dimensions:	6.10(w) x 9.25(h) x (d)

About the Author

Mohamed Fawzy Ramadan is a Professor of Food Chemistry and Biochemistry at the Department of Clinical Nutrition, Faculty of Applied Medical Science, Umm Al-Qura University, Makkah, Saudi Arabia. His main research interests are focused on food chemistry, food science, and nutrition, and he has broad experience in the fields of plant molecular biology, biochemistry, physiology, and biotechnology, with a specialization in food chemical safety, sensory evaluation, and functional food. Prof. Ramadan obtained his Ph.D. (Dr. rer. nat.) in Food Chemistry from the Berlin University of Technology (Germany, 2004). He continued his postdoctoral research at ranked universities such as the University of Helsinki (Finland), Max-Rubner Institute (Germany), Berlin University of Technology (Germany), and the University of Maryland (USA). In 2012, he was appointed as a visiting professor at the School of Biomedicine, Far Eastern Federal University in Vladivostok, Russian Federation.

Prof. Ramadan published over 400 research papers and reviews in international peer-reviewed journals. He also edited and published several books and book chapters (Scopus h-index is 52 and more than 9500 citations). He also holds a patent on the formulation and functionality of Phenolipids for novel foods and pharmaceuticals (WO2016097779 A1, 2016). Since 2003, Prof. Ramadan has been a reviewer and editor in several highly cited international journals, such as Earth Systems and Environment, Journal of Medicinal Food, eFood, Journal of Umm Al-Qura University for Applied Sciences, and Journal of Advanced Research. He is the editor-in-chief of Journal of Umm Al-Qura University for Medical Science.

Throughout his career, Prof. Ramadan received several awards, including Abdul Hamid Shoman Prize for Arab Researcher in Agricultural Sciences (2006), the Egyptian State Prize for Encouragement in Agricultural Sciences (2009), the European Young Lipid Scientist Award (2009), AU-TWAS Young Scientist National Awards (Egypt) in Basic Sciences, Technology and Innovation (2012), TWAS-ARO Young Arab Scientist (YAS) Prize in Scientific and Technological Achievement (2013), and Atta-ur-Rahman Prize in Chemistry (2014).

Table of Contents

Part I General Aspects.- Chapter 1 Introduction to bioactive phyhemicals in by-products from bulb, flower and fruit vegetables.- Part 2 Phyhemicals from bulb vegetable by-products.- Chapter 2 Phyhemicals from garlic (Allium sativum L.) by-products.- Chapter 3 Phyhemicals from onion (Allium cepa L.) by-products.- Chapter 4 Phyhemicals from Fennel (Foeniculum vulgare) by-products.- Part 3 Phyhemicals from flower vegetable by-products.- Chapter 5 Phyhemicals from Artichoke (Cynara cardunculus var. scolymus L.) by-products.- Chapter 6 Phyhemicals from Cauliflower (Brassica oleracea) by-products.- Part 4 Phyhemicals from fruit vegetable by-products.- Chapter 7 Phyhemicals from Bell pepper (Capsicum annuum) by-products.- Chapter 8 Phyhemicals from Chayote (Sechium edule) by-products.- Chapter 9 Phyhemicals from Cucumber (Cucumis sativus) by-products.- Chapter 10 Phyhemicals from Eggplant (Solanum melongena L.) by-products.- Chapter 11 Phyhemicals from Pumpkin (Cucurbita maxima) by-products.- Chapter 12 Phyhemicals from tomato (Solanum lycopersicum L.) by-products.- Part 5 Future trends and conclusion.- Chapter 13 Future trends and conclusion for bioactive phyhemicals in by-products from bulb, flower and fruit vegetables.