534
34 Agri and Food Waste Valorization Through the Production of Biochemicals and Packaging Materials
28 Matos, M., Romero-Díez, R., Álvarez, A. et al. (2019). Polyphenol-rich extracts
obtained from winemaking waste streams as natural ingredients with cosme-
ceutical potential. Antioxidants 8: 355.
29 Goula, A.M. and Lazarides, H.N. (2015). Integrated processes can turn indus-
trial food waste into valuable food by-products and/or ingredients: the cases of
olive mill and pomegranate wastes. Journal of Food Engineering 167, Part A:
45–50.
30 Chen, X.M., Tait, A.R., and Kitts, D.D. (2017). Flavonoid composition of orange
peel and its association with antioxidant and anti-inflammatory activities. Food
Chemistry 218: 15–21.
31 Jagannath, A. and Biradar, R. (2019). Comparative evaluation of soxhlet and
ultrasonics on the structural morphology and extraction of bioactive compounds
of lemon (Citrus limon L.) peel. Journal of Food Chemistry and Nanotechnology
5: 56–64.
32 Baiano, A. (2014). Recovery of biomolecules from food wastes – a review.
Molecules 19: 14821–14842.
33 Petkowicz, C.L.O., Vriesmann, L.C., and Williams, P.A. (2017). Pectins from
food waste: extraction, characterization and properties of watermelon rind
pectin. Food Hydrocolloids 65: 57–67.
34 Kumar, A.P., Janardhan, A., Viswanath, B. et al. (2016). Evaluation of orange
peel for biosurfactant production by Bacillus licheniformis and their ability to
degrade naphthalene and crude oil. Biotechnology 6: 43.
35 Satpute, S.K., Plaza, G.A., and Banpurkar, A.G. (2017). Biosurfactants’ pro-
duction from renewable natural resources: example of innovative and smart
technology in circular bioeconomy. Management Systems in Production Engi-
neering 25: 46–54.
36 Abosede, I.A., Peter, O.A., and Adunola, A.-A.T. (2017). Biomass valorization:
agricultural waste in environmental protection, phytomedicine and biofuel pro-
duction , Chapter 5. In: Biomass Volume Estimation and Valorization for Energy
(ed. J.S. Tumuluru), 99–130. London, UK: Intech Open Publishers https://doi
.org/10.5772/66102.
37 Haque, M.A., Kachrimanidou, V., Koutinas, A. et al. (2016). Valorization of bak-
ery waste for biocolorant and enzyme production by Monascus purpureus. Jour-
nal of Biotechnology 231: 55–64.
38 Zhang, W., Qiu, L., Gong, A. et al. (2013). Solid-state fermentation of kitchen
waste for production of Bacillus thuringiensis-based bio-pesticide. BioResources
8: 1124–1135.
39 Zhang, W., Zou, H., Jiang, L. et al. (2015). Semi-solid state fermentation of food
waste for production of Bacillus thuringiensis biopesticide. Biotechnology and
Bioprocess Engineering 20: 1123–1132.
40 Albuquerque, T.L.D., da Silva, I.J., de Macedo, G.R. et al. (2014). Biotech-
nological production of xylitol from lignocellulosic wastes: a review. Process
Biochemistry 49: 1779–1789.