ABSTRACT

Food processing wastes are as diverse and varied as the types of food itself and depend strongly on the product and production technologies employed. While wastes from the canning industry or breweries might contain high concentrations of sugars and starch, those from

10.1 Introduction 233 10.2 Enzymes: ¢e Effectors of Biological Reactions 235 10.3 Production, Purification, and Industrial Applications of

Enzymes 236 10.4 Enzymes Used in Bioconversion of Food/Food By-Products 238 10.5 Immobilization of Enzymes and ¢eir Use in Food

By-Product Valorization 239 10.5.1 Methods of Immobilization 240 10.5.2 Immobilized Enzymes for Food By-Product

Valorization 241 10.6 Enzyme-Mediated Valorization of Food Processing

By-Products/Wastes: Product Categories 242 10.6.1 Biofuels/Energy 242 10.6.2 Food and Feed 245 10.6.3 Commodity Chemicals and Biomaterials 248 10.6.4 Drugs, Bioactives, Nutraceuticals, and Cosmetics 255

10.7 Future Trends 257 References 259

the meat processing industry are typically rich in proteins and fat. Similarly, there are also differences in the waste streams according to the geographical location and the seasons. All these factors contribute to the difficulty in developing recovery and reutilization technologies. Nevertheless, the very fact that the waste streams are rich in proteins, fats, and sugars fit for consumption by animals/microbes and are nontoxic makes them good feedstock for valorization using biotechnological interventions. Apparently, such streams after proper treatments using biological agents, including enzymes or whole cells, can serve as excellent sources of chemicals, pharmaceuticals, or other biomaterials of commercial interest. Valuable products such as antioxidants, antimicrobial agents, vitamins, biopolymers, biosurfactants, solvents, fuels, and compounds with therapeutic and cosmetic applications have indeed been produced on different food processing wastes (Moure et  al. 2001; Schieber et  al. 2001; Khardenavis et  al. 2007; Daverey and Pakshirajan 2009; Widmer et al. 2010).