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Green Extraction and
Valorization of By-Products
from Food Processing
Green Extraction and
Valorization of By-Products
from Food Processing
Edited by
Francisco J. Barba
Elena Roselló-Soto
Mladen Brnčić
Jose M. Lorenzo
CRC Press
Taylor & Francis Group
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Boca Raton, FL 33487-2742
© 2020 by Taylor & Francis Group, LLC
CRC Press is an imprint of Taylor & Francis Group, an Informa business
No claim to original U.S. Government works
Printed on acid-free paper
International Standard Book Number-13: 978-1-138-54404-8 (Hardback)
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Contents
PREFACE vii
ABOUT THE EDITORS ix
CONTRIBUTORS xi
CHAPTER 1 GREEN EXTRACTION 1

MARTINA PÉREZ-S ERRANO, T OMÁS LANDE TE- CAS T ILLE JO S, L UIS
ROC A-PÉ R EZ, M LAD EN BRNČ IĆ, S UZANA RIMAC-BRN Č IĆ, J O SE M.
LO RENZO , FRANCIS CO J . M ARTI -QUIJAL , AND F RANCISCO J. BARBA
CHAPTER 2 DAIRY BY-PRODUCTS AS SOURCE OF HIGH ADDED VALUE COMPOUNDS:

CONVENTIONAL AND INNOVATIVE EXTRACTION METHODS 23
N OEM Í EC HE G ARAY , J UAN A . CEN T EN O, AN D J AVIE R CA RBALL O
CHAPTER 3 EXTRACTION OF VALUABLE COMPOUNDS FROM MEAT BY-PRODUCTS 55

MIRIA N PATEIRO, PAUL A BO RRAJO, R U BÉN D OM ÍNGUEZ, PAU LO
E. S. M UNEKAT A, J OS E M . LO RENZO , PAU LO CEZ AR BAST IANEL LO
CAMPAGNOL , IGOR TOMAS EVIC, AND F RANCIS CO J. BARBA
CHAPTER 4 TAILOR-MADE PROCESS TO RECOVER HIGH ADDED VALUE COMPOUNDS

FROM FISHERY BY-PRODUCTS 91
JOS É ANTONIO VÁZQUEZ, ANA I . DURÁ N, ARACEL I M ENDUÍÑA,
MARGA R ITA N OGUEIRA, JAVIER FRAGUA S, JESÚS MIRÓ N , AND
JESÚS VALCÁRCE L
CHAPTER 5 RECOVERY OF ANTIOXIDANT BIOACTIVE COMPOUNDS FROM SWEET

POTATO AND BY-PRODUCTS 141
Z HE N Z HO U ZH U , F A N G W A N G , EL ENA ROSELLÓ-SOTO, FRANCISCO
J . MARTÍ -QUIJAL, FRANCISCO J. BARBA, KASHIF GHAFOO R,
JOSÉ M. LORE NZ O, CYRIELLE GA RCIA, AND FABIE NNE REMIZE
V
VI CONTENTS
CHAPTER 6 VALUABLE COMPOUNDS EXTRACTION FROM CEREAL WASTE

AND BY-PRODUCTS 153
MANUEL VIUDA-MARTOS, JUANA FE RNÁNDEZ-L ÓPEZ, AND
JOS É ANGEL PÉREZ- ÁLVARE Z
CHAPTER 7 REUSE OF TIGER NUTS BY-PRODUCTS: FOOD FORMULATION, CLEAN

RECOVERY OF OIL AND BIOACTIVE COMPOUNDS, AND EVALUATION OF THE
CYTOTOXICITY OF THE OILS 187
ELENA ROS ELL Ó- SOTO, FRA NCISCO J . BARBA, FRANCISCO J.
MARTÍ- QUIJAL, M ARIA G. D ASKAL AKI, JOS É M. LO RENZO ,
CYRIELLE GARCIA , AND FAB IENNE REMIZE
CHAPTER 8 GREEN EXTRACTION OF NUTRITIONAL AND ANTIOXIDANT VALUABLE

COMPOUNDS FROM WINE BY-PRODUCTS 201
FRANCISCO J . BARB A, BELÉ N GÓMEZ, GABRIELA I. DENOYA,
ML ADEN BRN ČIĆ , SU ZA NA RIM AC- BRN ČIĆ , J OS E M . LORE NZ O , AN D
ANDRÉS MORENO
CHAPTER 9 VALORIZATION OF OLIVE OIL AND OILSEED BY-PRODUCTS THROUGH

GREEN EXTRACTION TECHNIQUES 215
SO NIA BARB A-OR ELLA NA, ELENA ROS ELL Ó-S OT O, PA ULO E. S.
MU N EKAT A, J OS É M. LOREN Z O , KASH IF G H AF OO R, CÁT IA D OU RADO ,
JORGE A. SARAI VA, AND FRANCIS CO J . BARBA
CHAPTER 10 RESEARCH, DEVELOPMENT, AND INNOVATION IN DAIRY AND MEAT-BASED

FOODS USING VALUED ADDED COMPOUND OBTAINED FROM
MEDITERRANEAN FRUIT BY-PRODUCTS 243
JOS É ANGEL PÉREZ- ALVARE Z, M ANUEL VI UDA- MARTO S, AND J UANA
FERNÁNDEZ-LÓP EZ
CHAPTER 11 VALUABLE COMPOUNDS IN COFFEE BY-PRODUCTS 277

PATRICIA ESQUIVEL AND VÍCTOR M. J IMÉNEZ
CHAPTER 12 EXTRACTION OF VALUABLE COMPOUNDS FROM LEAF VEGETABLES

BY-PRODUCTS 293
JOÃO CARLOS MARTINS B ARREIRA AND IS ABEL CRIS TINA
FERNANDES RODRIGUES FE RREIRA
CHAPTER 13 VALUABLE COMPOUNDS IN ALGAE 315

LARS L EONHARDT, JUL IAN WITT, STEFAN TOEP FL, H ARALD ROHM,
AND OLE KSII P ARNIAKOV
CHAPTER 14 ENVIRONMENTAL LIFE CYCLE ASSESSMENT AND REGULATORY ISSUES OF

INNOVATIVE GREEN EXTRACTION PROCEDURES 339
ERASMO CAD ENA AND MA THILD E FIO RLETTA
INDEX 357
Preface
Over the last decades, an increased public interest has been shown for the big chal-
lenge that constitutes food wastage in Europe. Generation of Agricultural Wastes
and By-products (AWB) during the production, processing, and consumption of
agricultural commodities is unavoidable. Either referring to nonedible parts of each
commodity (e.g., straws, pruning, manure, and bones) or to edible parts and quan-
tities that are removed or discarded so as to reassure quality and health appropri-
ateness of the final product/food (e.g., peels, rotten fruits and vegetables, spoiled
meat and milk), AWB are estimated to more than 700 million tons per year in
Europe (Pavwelczyk, 2005). In this line, different normatives and resolutions have
been adopted by the European Parliament 19 January 2012 (2011/2175(INI).
Apart from its significant quantities, the physicochemical characteristics of the vari-
ous AWB denote that there is immense potential for their reuse/recycle/valoriza-
tion through various different processes.
The valorization or reuse of AWB includes many different processes and ways.
For instance, straw can be used as fodder (with or without processing), bedding
material, for energy exploitation through direct burning, or preferably through vari-
ous processes such as pyrolysis, anaerobic digestion, and hydrothermal carboniza-
tion, as organic fertilizer/soil conditioner to replenish soil organic matter, or for the
production of insulation panels or substrate for growing mushrooms. Waste dis-
posal and by-product management in food processing industry pose problems in
the areas of environmental protection and sustainability. However, they could be
a great source of valuable nutraceuticals, which can be used to deal with the pro-
spects of feeding fast growing population in the 21st century. Typical categories of
bioactive compounds found in AWB include: carotenoids, anthocyanins, betalains,
VII
VIII PREFACE
phenolic acids, monoterpenes, isoflavones, flavonols, stilbenes, procyanidins, iso-

thiocyanates, glucosinolates, glycosides, peptides, fatty acids, steroids, alkaloids,
terpenes, waxes, etc. Perspectives originated from the enormous amounts of food-
related materials that are discharged worldwide and the existing technologies,
which promise the recovery, recycling, and sustainability of high-added value ingre-
dients inside food chain will be discussed in this book.
This possibility arises from the existing minimal technologies, which provide
gentle extraction and recovery of healthy ingredients. Moreover, nonthermal
technologies allow preserving the physicochemical and nutritional properties of
by-products to be used in the formulation of new and traditional food products.
About the Editors
Dr. Francisco J. Barba is Doctor and Professor at the University of Valencia, Valen-
cia, Spain. He holds a European PhD in Pharmacy (with distinction) from the Uni-
versity of Valencia and holds degrees in Pharmacy and in Food Science and
Technology. He has more than 235 publications (SCOPUS; h-index: 38). He is an
associate editor of the journals Food Research International, Journal of Food Compos-
ition and Analysis, Journal of Food Processing and Preservation, Molecules, and others.
Dr. Elena Roselló-Soto is a pharmacist. She obtained her MSc degree in Food
Science and Food Safety and PhD in Pharmacy from the University of Valencia.
She holds a degree in Pharmacy. Her research focuses on valorization of food
wastes and by-products.
Dr. Mladen Brnčić is full-time Professor and Head of the Department of Process
Engineering and Head of Laboratory for Thermodynamics at Faculty of Food
Technology and Biotechnology, University of Zagreb, Croatia. He obtained his
BS in Biochemical Engineering and MSc and PhD in Food Engineering from
the University of Zagreb. His research output summarizes in over 100 peer-
review publications and various international meeting and conference contribu-
tions as plenary and invited lectures.
Dr. Jose Manuel Lorenzo is Head of Research at the Meat Technology Centre of
Galicia, Ourense, Spain. His research focuses on development of new product, pro-
cesses, and food packaging. He has more than 260 publications (SCOPUS; h-index:
31). He is an associate editor of the Food Research International, Journal of the Science
Food and Agriculture, Food Analytical Methods, and Canadian Journal of Animal Science.
IX
Contributors
João Carlos Martins Barreira Université Nice Sophia Antipolis,

Centro de Investigação de Montanha IMREDD
Instituto Politécnico de Bragança, Nice, France
Campus de Santa Apolónia
Bragança, Portugal Javier Carballo
Área de Tecnología de Alimentos,
Sonia Barba-Orellana Facultad de Ciencias
Centro Sanitario Integrado de Xirivella Universidad de Vigo
Consorci Hospital General Universitari Ourense, Spain
València
Xirivella, Spain Tomás Landete-Castillejos
Animal Science Techniques Applied to
Paula Borrajo Wildlife Management Research
Centro Tecnológico de la Carne de Group
Galicia Instituto de Investigación en Recursos
Ourense, Spain Cinegéticos
Albacete Section of CSIC-UCLM-
Erasmo Cadena JCCM
Vertech Group SAS Universidad de Castilla-La Mancha
Nice, France Albacete, Spain
XI
XII CONTRIBUTORS
Sección de Recursos Cinegéticos Rubén Domínguez

y Ganaderos Centro Tecnológico de la Carne de
Instituto de Desarrollo Regional of Galicia
Universidad de Castilla-La Mancha Ourense, Spain
Albacete, Spain
Departamento de Ciencia y Tecnología Cátia Dourado
Agroforestal y Genética QOPNA & LAQV-REQUIMTE,
Escuela Técnica Superior de Ingenieros Department of Chemistry
Agrónomos y Montes of Universidad University of Aveiro
de Castilla-La Mancha Aveiro, Portugal
Albacete, Spain
Ana I. Durán
Juan A. Centeno Grupo de Reciclado y Valorización de
Área de Tecnología de Alimentos, Materiales Residuales (REVAL)\
Facultad de Ciencias Instituto de Investigacións Mariñas
Universidad de Vigo (IIM-CSIC)
Ourense, Spain Galicia, Spain
Paulo Cezar Bastianello Campagnol Noemí Echegaray

Universidade Federal de Santa Maria Área de Tecnología de Alimentos,
Santa Maria, Rio Grande do Sul Facultad de Ciencias
Brazil Universidad de Vigo
Ourense, Spain
Maria G. Daskalaki
School of Medicine Patricia Esquivel
University of Crete Escuela de Tecnología de Alimentos
Heraklion, Greece Universidad de Costa Rica
San Pedro, Costa Rica
Gabriela I. Denoya
Instituto Tecnología de Alimentos Isabel Cristina Fernandes Rodrigues
Instituto Nacional de Tecnología Agro- Ferreira
pecuaria (INTA) Centro de Investigação de Montanha
Hurlingham, Buenos Aires, Argentina Instituto Politécnico de Bragança,
Consejo Nacional de Investigaciones Campus de Santa Apolónia
Científicas y Técnicas (CONICET) Bragança, Portugal
Argentina
CONTRIBUTORS XIII
Juana Fernández-López Víctor M. Jiménez

Grupo de Industrialización de CIGRAS/IIA
Productos de Origen Animal Universidad de Costa Rica
(IPOA) San Pedro, Costa Rica
Universidad Miguel Hernández Food Security Center
Alicante, Spain University of Hohenheim
Stuttgart, Germany
Mathilde Fiorletta
Vertech Group SAS Lars Leonhardt
Nice, France Chair of Food Engineering
Technische Universität Dresden
Javier Fraguas
Dresden, Germany
Grupo de Reciclado y Valorización de
Elea Vertriebs- und Vermarktungsge-
Materiales Residuales (REVAL)\
sellschaft mbH
Instituto de Investigacións Mariñas
Quakenbrück, Germany
(IIM-CSIC)
Galicia, Spain
Francisco J. Marti-Quijal
Nutrition and Food Science Area
Cyrielle Garcia
Faculty of Pharmacy, Universitat de
QualiSud, Université de La Réunion,
València, Avda.
CIRAD
València, Spain
Université Montpellier, Montpellier
SupAgro, Université d’Avignon
Araceli Menduíña
Sainte Clotilde, France
Kashif Ghafoor
Department of Food Science and
(IIM-CSIC)
Nutrition
Galicia, Spain
King Saud University
Riyadh, Saudi Arabia
Jesús Mirón
Belén Gómez
Centro Tecnológico de la Carne de
Galicia
(IIM-CSIC)
Ourense, Spain
Galicia, Spain
XIV CONTRIBUTORS
Andrés Moreno Martina Pérez-Serrano

University of Castilla-La Mancha Animal Science Techniques Applied to
Faculty of Chemical Sciences and Tech- Wildlife Management Research
nologies (San Alberto Magno Building) Group
Department of Organic Chemistry Instituto de Investigación en Recursos
Ciudad Real, Spain Cinegéticos
Albacete Section of CSIC-UCLM-
Paulo E.S. Munekata JCCM
Centro Tecnológico de la Carne de Universidad de Castilla-La Mancha
Galicia Albacete, Spain
Ourense, Spain Sección de Recursos Cinegéticos
y Ganaderos
Margarita Nogueira Instituto de Desarrollo Regional of
Grupo de Reciclado y Valorización de Universidad de Castilla-La Mancha
Materiales Residuales (REVAL)\ Albacete, Spain
Instituto de Investigacións Mariñas Departamento de Ciencia y Tecnología
(IIM-CSIC) Agroforestal y Genética
Galicia, Spain Escuela Técnica Superior de Ingenieros
Agrónomos y Montes of Universidad
Oleksii Parniakov de Castilla-La Mancha
Elea Vertriebs- und Vermarktungsge- Albacete, Spain
sellschaft mbH
Quakenbrück, Germany Fabienne Remize
QualiSud, Université de La Réunion,
Mirian Pateiro CIRAD
Centro Tecnológico de la Carne de Université Montpellier, Montpellier
Galicia SupAgro, Université d’Avignon
Ourense, Spain Sainte Clotilde, France
José Angel Pérez-Álvarez Suzana Rimac-Brnčić

Grupo de Industrialización de Produc- Faculty of Food Technology and
tos de Origen Animal (IPOA) Biotechnology
Universidad Miguel Hernández University of Zagreb
Alicante, Spain Zagreb, Croatia
CONTRIBUTORS XV
Luis Roca José Antonio Vázquez

Compostajes y Abonos Desco S.L. Grupo de Reciclado y Valorización de
València, Spain Materiales Residuales (REVAL)\
Harald Rohm (IIM-CSIC)
Elea Vertriebs- und Vermarktungsge- Galicia, Spain
sellschaft mbH
Quakenbrück, Germany Manuel Viuda-Martos
Grupo de Industrialización de Produc-
Jorge A. Saraiva tos de Origen Animal (IPOA)
QOPNA & LAQV-REQUIMTE, Universidad Miguel Hernández
Department of Chemistry Alicante, Spain
University of Aveiro
Aveiro, Portugal Fang Wang
College of Food Science and
Stefan Toepfl Engineering
Elea Vertriebs- und Vermarktungsge- Wuhan Polytechnic University
sellschaft mbH Wuhan, China
Quakenbrück, Germany
Julian Witt
Igor Tomasevic Elea Vertriebs- und Vermarktungsge-
Department of Animal Source Food sellschaft mbH
Technology Quakenbrück, Germany
University of Belgrade, Faculty of
Agriculture Zhenzhou Zhu
Belgrade, Serbia College of Food Science and
Engineering
Jesús Valcárcel Wuhan Polytechnic University
Grupo de Reciclado y Valorización de Wuhan, China
(IIM-CSIC)
Galicia, Spain
1
G REEN E X T R A C T I O N
MARTINA PÉREZ-SERRANO AND

TOMÁS LANDETE-CASTILLEJOS
Animal Science Techniques Applied to Wildlife Management Research Group, Instituto
de Investigación en Recursos Cinegéticos, Albacete Section of CSIC-UCLM-JCCM,
Universidad de Castilla-La Mancha, Campus Universitario sn, 02071, Albacete, Spain
Sección de Recursos Cinegéticos y Ganaderos, Instituto de Desarrollo Regional of
Universidad de Castilla-La Mancha, Campus Universitario sn, 02071, Albacete, Spain
Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica
Superior de Ingenieros Agrónomos y Montes of Universidad de Castilla-La Mancha,
Campus Universitario sn, 02071, Albacete, Spain
LUIS ROCA-PÉREZ
Department of Vegetal Biology, Faculty of Pharmacy, Universitat de València, Avda.
Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain
MLADEN BRNČIĆ AND SUZANA

RIMAC-BRNČIĆ
Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6;
Zagreb; Croatia
JOSE M. LORENZO
Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, ParqueTecnológico de
Galicia, San Cibrán das Viñas, 32900 Ourense, Spain
FRANCISCO J. MARTI-QUIJAL AND

FRANCISCO J. BARBA
Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology
and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent
Andrés Estellés, s/n, 46100 Burjassot, València, Spain
Contents
1 Introduction 2
2 Main Wastes and By-Products from Food Industries 4
2.1 Fruit and Vegetable By-Products 4
2.2 Grain Processing Industry By-Products 10
2.3 Winery Industry By-Products 12
1
2 GREEN EXTRACTION AND VALORIZATION OF BY-PRODUCTS
2.4 Marine Industry By-Products 12

2.5 Meat Industry By-Products 13
2.6 Dairy Industry By-Products 13
References 14
1 Introduction
The legislative framework developed in several countries around the world prioritizes
recycling and recovery of waste and by-products to elimination. For instance, the Euro-
pean Directive 2006/12/EEC (Anonymous 2006) sets out the importance of encour-
aging the recovery of waste/by-products and the use of recycled materials in order to
preserve natural resources. In this framework, Directive 2008/98/EC (Anonymous 2008)
on waste lays down measures to protect the environment and human health by prevent-
ing or reducing overall impacts of resource use and improving the efficiency of such use.
The cultivation and processing of the products obtained entail the generation of
waste that can be valued as by-products. In this sense, Lal (2005) defined the residue of
a crop “as the part of the inedible plant that remains in the field after harvest.” Some
researchers also include as such the organic remains that are produced in the crop treat-
ment plants, or those that are discarded after the management of the crop. Recently,
Alexander et al. (2017) quantified the losses, inefficiencies, and waste in the global food
system. These authors concluded that, due to cumulative losses, the proportion of global
agricultural dry biomass consumed as food is just 6% (9.0% for energy and 7.6% for pro-
tein) and of harvest biomass is 24.8% (31.9% for energy and 27.8% for protein). The
highest rates of loss are associated with livestock production, although the largest abso-
lute losses of biomass occur prior to harvest. Losses of harvested crops were also found
to be substantial, with 44.0% of crop dry matter (36.9% of energy and 50.1% of protein)
lost prior to human consumption. On the other hand, about 38% of food waste is pro-
duced during food processing (Helkar, Sahoo, and Patil 2016).
According to the US Environmental Protection Agency (EPA), food waste
represents the single largest type of waste entering landfills (Nishida 2014). A large
amount of food waste and by-products, as well as their microbial decomposition,
creates huge environmental, human health, economic, and social problems (Helkar,
Sahoo, and Patil 2016; Koubaa et al. 2015; Mourad 2016; Parniakov et al. 2015;
Putnik et al. 2017b). In addition, the large cost for waste treatment is an additional
charge for the food manufacturers. However, wastes and by-products derived from
agri-food industry contain large amounts of high-added-value compounds such as
nutrients and bioactive compounds (e.g., vitamins, polyphenols, and glucosinolates/
isothiocyanates), among others that have beneficial effects attributed, mainly, to
their antioxidant power (Barba, Esteve, and Frígola 2014; Barba et al. 2016b;
Deng et al. 2015; Granato, Nunes, and Barba 2017; Putnik et al. 2017a; Roselló-
Soto et al. 2016; Vinceković et al. 2017). Food by-products have numerous appli-
cations in several industries such as pharmaceutical, biomedicine, cosmetic, paper
GREEN EXTRACTION 3
industry, as well as human and animal nutrition, among others. In fact, a healthy
trend in the food industry consists of converting the food wastes or by-products to
functional food ingredients (Helkar, Sahoo, and Patil 2016).
In order to valorize the waste and by-products from different agri-food indus-
tries, it is important to evaluate first the amount produced, as well as the microbial
load they present and the added value they can present from an economic point of
view, especially due to their content in high-added-value compounds (Barba et al.
2015a, 2015b, 2016a; Barba and Orlien 2017; Putnik et al. 2017b).
Most of the wastes and by-products that have been selected in this book to
extract high-added-value compounds, among other criteria, have been chosen for
their remarkable production worldwide. Table 1.1 shows the global production data
of some of the crops obtained from FAO in 2015. The waste generated by the crops
can be estimated by multiplying the annual production by the values of residue-
production-ratio (RPR) for each crop. The proportion between the harvested prod-
uct and the waste can vary depending on a set of factors such as the variety of crop,
the supply of water and nutrients during cultivation, the water content of the waste,
the use of chemical growth regulators, environmental factors of each zone, harvested
method, and so on (Abou Hussein and Sawan 2010; Eisentraut 2010; Singh 2015).
The RPR depends on the crop and the approximate amount of waste generated
worldwide for some of the waste generated.
Table 1.1 World production of crops in 2015
MATRIX WORLD 2015 PRODUCTION RPR1 ESTIMATED RESIDUE

(MILLIONS TONS) PRODUCTION (MILLIONS
TONS)
Cereals total 2,795 1.5 Rice and wheat 4,751

(Lal 2005)
2.0 Maize
(Iye and Bilsborrow 2013)
Sweet potato 103 0.25 26
(Iye and Bilsborrow 2013)
Olive oil 3 1.5 –
(Eisentraut 2010)
Nuts with nutshell 3 – –
Wine 29 0.25 7.25
(OIV 2015)
Oilseed (soya+rapeseed 98 1.5 147
+sunflower+peanut+corn (Eisentraut 2010)
+sesame)
Coffee green 8.8 2.1 18.5
(Duku, Gu, and Hagan 2011)
Leaf vegetable 287 1.25 359
(Eisentraut 2010)
1
Residue-production-ratio (RPR)
Most of the waste from crops is produced by cereals. Other important food by-
products are pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and
plantation waste. In particular, production and applications of waste and by-
products originated from fruit and vegetable, grain proccesing, coffee, winery,
marine (including fish and algae), meat, and dairy industries are reviewed in this
book. Moreover, other by-products have been selected due to their importance at
the local level such as tiger nuts (Cyperus esculentus). Given their high global annual
production, to deliver insight into the current state of art and innovative extraction
technologies to extract valuable products from food processing by-products is
necessary (Koubaa et al. 2015; Roselló-Soto et al. 2018a, 2018b).
Conventional methods of by-products’ disposal, animal feed, soil fertilizers, and/or
biofuels do not provide the industry with the sufficient economic incentive to increase
their competitiveness and address environmental problems, which is aggravated by legal
restrictions. Traditionally, different techniques have been used for the recovery of bio-
active compounds from waste and by-products of the agri-food industry, such as milling,
extraction with solvents, etc. (Misra et al. 2015, 2017a; Roselló-Soto et al. 2015b). How-
ever, this type of techniques, generally, uses a large amount of solvents, which in many
cases can be toxic. Moreover, they also need long extraction times to obtain maximum
performance, which supposes an additional operating cost. That is why research is neces-
sary to find new alternative technologies to eliminate toxic solvents, reduce operating
costs with the maximization of yields, and use techniques that are ecological, thus gener-
ating a great benefit for both industries and the society. Innovative extraction technolo-
gies are, in general, more “green” technologies than conventional ones for the extraction
of bioactive compounds. As global waste production rates are expected to continue rising
during the following decennium, the development and selection of sustainable waste
management solutions become more and more interesting (Six et al. 2016).
Different classifications for waste and by-products from agri-food industries are
available. Food by-products can be classified into the following six categories: (a) crop
waste and residues; (b) fruit and vegetables by-products; (c) sugar, starch, and confection-
ary industry by-products; (d) oil industry by-products; (e) grain and legume by-products;
and (f) distilleries and breweries by-products (Ajila et al. 2012). In the current book,
waste and by-products from food industries will be categorized, based on Helkar et al.
(2016) classification, as follows: (a) fruit and vegetable (including olive oil), (b) grain pro-
cessing, (c) winery (includes also brewery), (d) marine, (e) meat, and (f) dairy industry.
2 Main Wastes and By-Products from Food Industries
2.1 Fruit and Vegetable By-Products
Vegetable and fruit processing industries produce millions of tons of by-products such
as peels, seeds, stones, residual pulp, and discarded pieces that generate important
environmental management problems for the industry (Barba et al. 2017b; Parniakov
GREEN EXTRACTION 5
Table 1.2 Percentage of fruit and vegetable wastes and by-products according to the origin (AWAR-
ENET 2004; De Las Fuentes et al. 2004).
PRODUCTION PROCESS WASTE AND BY-PRODUCTS (%)
White wine production 20–30

Red wine production 20–30
Fruit and vegetable juice production 30–50
Fruit and vegetable processing and preservation 5–30
Vegetable oil production 40–70
Sugar production from sugar beet 85
et al. 2014, 2015, 2016a, 2016b). As shown in Table 1.2, the percentage of fruit and
vegetable wastes and by-products varies from 5% to 85% depending on the origin
(AWARENET 2004; De Las Fuentes et al. 2004). As average, the production of
likely waste is estimated to be approximately 30% of the processed material for most
fruits and vegetables. Tropical and subtropical fruits processing has considerably higher
ratios of by-products than the temperate fruits (Barba et al. 2017b).
The reuse of vegetable and fruit by-products to obtain biologically active phy-
tochemicals (phenolic compounds, carotenoids, minerals, dietary fiber, etc.), which
can be used as natural functional ingredients that include antitumoral, antibacterial,
cardioprotective, and antimutagenic activities, could be a solution to the economic
and environmental problems involved in removing vegetable and fruit processing
waste. Moreover, the use of vegetable and fruit processing by-products as a source
for obtaining phytochemicals, which can be used in the design of new functional
foods, is a topic of great interest today (Barba, Boussetta and Vorobiev 2015;
Barba et al. 2015; Koubaa et al. 2016; Roselló-Soto et al. 2015a).
The waste obtained from fruits and processing industry is extremely diverse
due to the use of a wide variety of fruits and vegetables, the broad range of pro-
cesses, and the multiplicity of the product (William 2005). In general, fruit and
vegetable by-products are low in fat and rich in fibers (gastrointestinal system
health), minerals, and antioxidants (prevention of degenerative diseases). In fact, in
some cases, antioxidants present a higher activity in the residues than in the pulp
(Gorinstein et al. 2001). Fiber derived from fruit wastes (95% skin or pulp tissues)
is used as food ingredients (enriched food products), for functional foods, and also
for animal nutrition. Moreover, pectins are used in pharmaceutical industries as
drug carriers and excipients. The main functional ingredients from fruit and vege-
table by-products of higher consumption (apple skin/pomace, grape pomace/skin/
seeds, carrot peel, potato peel, red beet, and olive pomace) are polyphenols that are
antioxidant compounds with antihypertensive, anticancer, antidiabetic, and hypoli-
pidemic activities (Rabetafika et al. 2014). Polyphenols are commonly used as addi-
tives in foods to prevent peroxidation and also for protecting against oxidative
damage in living systems by scavenging oxygen-free radicals as well as nutritional
supplements (Barba, Esteve and Frigola 2013, 2014; Horita et al. 2018; Lorenzo
et al. 2018, 2018; Makris, Boskou, and Andrikopoulos 2007). In addition, hesper-
idin from orange peel; carotenoids from orange pulp, carrot peel, and tomato skin
(lycopene); unsaturated fatty acids from tomato seeds; and phytosterols from sun-
flower seed and soybean seed can also be obtained (Galanakis 2012; Oreopoulou
and Tzia 2007; Putnik et al. 2017c; Roselló-Soto et al. 2015a). Fruit and vegetable
by-products in industrial applications have been recently extensively reviewed
(Cheok et al. 2018; Galanakis et al. 2015; Gómez and Martinez 2017; Kasapidou,
Sossidou, and Mitlianga 2015; Kodagoda and Marapana 2017; Okino Delgado and
Fleuri 2016; O’Shea, Arendt, and Gallagher 2012). Table 1.3 shows the main
components and their industrial applications for fruit and vegetable by-products.
Recently, many research studies have focused on innovative technologies that
promise to overcome the issues of convential techniques such as time-consuming,
inefficiency, and low yield, among others (Barba et al. 2017a; Ferrentino, Asaduz-
zaman, and Scampicchio 2018; Misra et al. 2015, 2017a, 2017b; Ran et al. 2018;
Ribas-Agustí et al. 2017), such as sub/supercritical, ultrasound-, and enzyme-
assisted extractions (Ben Rahal et al. 2015; Koubaa et al. 2017b; Poojary et al.
2016; Roselló-Soto et al. 2016; Zhu et al. 2017). The main advantages of ultra-
sonic-assisted extraction (UAE) and (microwave-assisted extraction (MAE) consist
in large reduction in extraction time, higher yield of oils and active principles,
improved selectivity, and higher stability and organoleptic quality of the extracts
(Bouras et al. 2015; Carbonell-Capella et al. 2017; Koubaa et al. 2016; Roselló-
Soto et al. 2015; Zhu et al. 2016a, 2016b). Each matrix, however, needs to have
its operating conditions carefully optimized to achieve high quality standards and
yields.
By-products from coffee processing can also be considered as potential func-
tional ingredients for the food industry. The coffee husks, peel, and pulp, which
comprises nearly 45% of the cherry, are one of the main by-products of coffee
agro-industry and might be a valuable material for several purposes, including
extraction of caffeine and polyphenols (Bondesson 2015). Other by-products ori-
ginating from coffee processing, which have been less studied, are the mucilage and
the parchment. These compounds also might have a high potential as a source of
important ingredients as well (Esquivel and Jiménez 2012; Pérez-Sariñana and Sal-
daña-Trinidad 2017) (Figure 1.1). Moreover, the spent coffee grounds composting
seems to be a practical approach that offers an alternative and direct reuse for this
by-product, extendable to other crops, providing value-added vegetable products
(Cruz 2014).
Furthermore, other by-products have been selected due to their importance at
Mediterranean or at the local level as, for example, olive oil and tiger nuts (Cyperus
esculentus). Olive tree culture is especially important in the Mediterranean area,
Spain being first about total culture surface and number of productive trees. The
use of residues and by-products from the olive oil production chain has been exten-
sively studied (Anastopoulos, Massas, and Ehaliotis 2015; Koubaa et al. 2017a;
GREEN EXTRACTION 7
Table 1.3 Main components and industrial applications of fruit and vegetable by-products (Source: own ellaboration
based on Helkar et al. (2016) and Kodagoda and Marapana (2017))
FRUIT OR PART COMPOUND APPLICATIONS

VEGETABLE
SUBPRODUCT
Apple Pomace1 Phlorizin (phenolic compound) Component of an oral antidiabetic drug class.
Substitution of manufactured azocolors for
foods, some of which have been associated
with health risks
Polyphenolic extracts (antioxidant) Prevent colon cancer in vitro2
Pectin (10–15% w/w dry basis) Food ingredient. Drug carrier and excipient for
medicines
Non starch polysaccharides: 36.5% Enriched bakery products replacing wheat
insoluble fiber and 14.6% soluble flour
fiber
Others: chlorogenic acid, phloretin Functional foods
glycosides, quercetin glycosides,
catechins, and procyanidisms
Skin Polyphenolic extracts (antioxidant) Human health. Food industry
Pomegranate Skin and seed Polyphenols, including primarily Animal nutrition. Hypocholesterolemic. Sup-
hydrolyzable ellagitannins, anthocya- plemental foods as antioxidants. Nutraceut-
nins, and other polyphenols ical properties
Grape Pomace Anthocyanin-based pigments Substitution of manufactured azocolors for
(includes stems, foods, some of which have been associated
seeds, and with health risks
skins) Phenolic extracts linked to fiber Antioxidant. Prevent cancer and cardiovascu-
lar diseases
Fiber Functional ingredient in bakery products. To
reduce rancidity on ice storage of seafood.
Alternative fining agents for red wines. To
remove red wine tannings. To increase the
dietary fiber and total phenolic content in
dairy products. To delay lipid oxidation in
yogurt and salad dressings
Oil (mainly for seed): oleic and lino- Antioxidant, hepatoprotective, neuroprotective,
leic acids, phenolic extracts liver cholesterol reduction ability, meat
industry
Citrus Skin Flavanones, polymethoxylated fla- Antioxidants in pharmaceutical, biotechno-
vones, flavonols, and phenolic acid logical, and food industries
Oil (lime and lemon) Aroma flavor for beverages. Food (e.g., pre-
serving mozzarella cheese by the inhibitory
effect on the microorganisms responsible for
spoilage phenomena without affecting the
functional microbiota of the product).
Pharmaceutical (to mask unpleasant tastes
of drugs)
(Continued )
Table 1.3 (Cont.)

VEGETABLE
SUBPRODUCT
Banana Skin Phenolic, anthocyanin, carotenoids, Low calorie food products (fiber-enriched
catecholamines, sterols, and food). Heavy metals sorption removing chro-
triterpenes mium (III) and (IV)
Polymers as lignin, hemicellulose, Synthesis of nanoparticles displayed anti-
and pectin microbial activity toward pathogenic fungi
and most of the tested bacterial cultures
Granadilla Pomace Pectins Anticytotoxic compounds
Mango Skin Carotenoids Antioxidants for human health. Colorants for
food industry
Fiber Decrease intestinal absorption of cholesterol
and its level in blood
Kernel (powder) Oil (oleic and linolenic fatty acids) Health benefits
Flavonoids, terpenes, tannins, and Antimicrobial and antifungal activity
coumarins
Papaya Skin and seed Papain (enzyme with strong proteo- Meat tenderizers
lytic activity)
Petioles Synthesis of oleic acid esters
Pineapple Skin Sugars Nutrient in fermentation processes: substrate
for methane, ethanol, hydrogen generation
Carbohydrates and proteins Biogas generation
Ferulic acid Precursor for vanillic acid
Core Fiber Production of pineapple juice concentrates,
beverages, and vinegar
Fiber-enriched food products
Production of lactic and citric acids
Stem Bromelain (enzyme with strong pro- Meat tenderizer. Bread dough improver. Fruit
teolytic activity) anti-browning agent. Beer clarifier. Tooth
whitening agent. Animal feed
Artichoke Leaves, outside Bioactive phenolic compounds Hepatoprotective
bracts, and Anti-HIV, anticarcinogenic, antibacterial, bile-
stems expelling, antioxidative and urinative
activities
Ability to inhibit cholesterol biosynthesis and
LDL oxidation
Nutraceuticals
Inulin (low calorie fiber) Production of fat reduced foods
Cynarin (1,3-O-dicaffeoylquinic acid) Liver protestations
Tomato Pulp and skin Polysaccharides (similar to xyloglu- Antioxidant activity
can biopolymer)
Onion Tunic and the Thiol compounds Polyphenol oxidase enzyme inhibitory effect.
first two layers Antioxidant and antibrowning properties.
Nutraceuticals. Antibacterial and anti-
inflammatory properties
(Continued )
GREEN EXTRACTION 9
Table 1.3 (Cont.)

VEGETABLE
SUBPRODUCT
Sunflower3 Hull and seeds Protein Alternative to soy and egg protein as nourish-
without hull ment protein being devoid of toxic substances
and low in antinutrients
Oil, hull, and flour for animal nutrition
Coconut pulp4 Free milk, no lactose, low fat, and no choles-
terol food
1
25% of the original fruit mass.
2
McCann, Gill, Brien, Rao, Mcroberts, Hughes, Mcentee, and Rowland (2007).
3
De-oiled press cake.
4
By-product from water coco industry.
Moubarik, Barba, and Grimi 2015; Putnik et al. 2017b; Roselló-Soto et al. 2015b;
Şahin et al. 2017, 2018). One important alternative from a quantitative point of
view is their utilization as a source of nutrients for animal nutrition, in particular
for small ruminants’ nutrition (Molina Alcaide and Nefzaoui 1996). Recently,
Guermazi et al. (2017) have proposed a new facility composed of a destoner and
a two-phase extraction system to improve the working capacity and contribute to
decreasing the environmental impact during all the processes of olive oil produc-
tion. The proposed new system produces, on the one hand, an olive pulp that gives
an extra virgin olive oil rich in natural antioxidants and an olive paste with
a smoky taste for food consumption, and on the other hand, stones that give an
Figure 1.1 Applications for pulp, mucilage, parchment, and seed of coffee (Source: (Pérez-Sariñana and Saldaña-
Trinidad 2017)).
olive oil for cosmetic application and a raw material to produce energy. The tiger
nut’s health aspects, composition, properties, and food applications were revised by
Sánchez-Zapata, Fernández-López, and Angel Pérez-Alvarez (2012). Tiger nut is
a weed plant (yellow nut sedge) of tropical and Mediterranean regions. Its sweet
almond-like tubers are highly appreciated for their health benefits and nutritive
value: high content of fiber, proteins, and sugars. They are rich in oleic acid and
glucose, as well as in P, K, and vitamins C and E. In Spain, these tuberous “nuts”
are mainly used to manufacture a milky beverage called “horchata de chufa.” Tiger
nut has attracted very little scientific and technological interest, except for the pro-
duction of “horchata de chufa” and some studies on its oil (Roselló-Soto et al.
2018a). The development of new products from the tubers could enhance more
interest in this crop. In this respect, various opportunities are offered: source of
dietary fiber, use of its oil in cooking or salad preparation, and production of cara-
mel to be used as a food additive. Recently, Roselló-Soto et al. (2018b) have stud-
ied the tiger nut and its by-products valorization from extraction of oil and
valuable compounds to the development of new healthy products. This review pro-
vided an overview of some of the most relevant innovative processing technologies
to allow the industrial sustainability and green recovery of oil from tiger nuts and
their by-products, and tries to expose potential avenues for future research in com-
mercial exploitation of tiger nuts and its by-products as source of ingredients to be
incorporated in new food matrices to improve their technological and functional
aspects.
Novel scientific and alternative technologies should be used to extract the opti-
mum levels of bioactive compounds as well as other compounds of economic
importance from the fruit wastes (Kodagoda and Marapana 2017). The combined
effort of waste minimization and sustainable utilization of the by-products would
substantially reduce the large quantities of fruit wastes accumulated globally.
2.2 Grain Processing Industry By-Products
Cereal by-products represent abundant and low-cost resources of phytochemicals with

potential nutraceutical and pharmaceutical applications as it was recently reviewed by
Dapćević-Hadnadev, Hadnadev, and Pojić (2018). γ-Oryzanols found in rice bran as
well as in rice bran oil have 10 times higher antioxidant properties than tocopherols.
Corn bran is one of the best sources of the potent antioxidant ferulic acid, compared to
other cereals, fruits, and vegetables. Sorghum bran is a unique dietary source of 3-deox-
yanthocyanidin, a rare type of flavonoid that has shown strong cytotoxic activities. Wheat
and rye bran contain arabinoxylans, which contribute toward reduction in blood glucose,
while oat bran is a starting raw material for the extraction of dietary fibers—β-glucans
(Dapćević-Hadnadev, Hadnadev, and Pojić 2018). Figure 1.2 shows a schematic dia-
gram of the main industrial processing of wheat, corn, rice, and barley products and their
by-products (Elmekawy et al. 2013). Due to the high amount produced, these wastes
GREEN EXTRACTION 11
Figure 1.2 Schematic diagram of the main industrial processing of cereals illustrating products (green shade) and
by-products (red shade) (Source: Elmekawy et al. (2013)).
represent serious economic and environmental challenges. However, they contain exten-
sive amounts of potentially reusable materials and energy.
Cereal valorization approaches are divided into biochemical (organic acids,
enzymes, vanillin, and antibiotics) and bioenergetic (biohydrogen, bioethanol, bio-
butanol, biogas, and bioelectricity) (Helkar, Sahoo, and Patil 2016). Some of these
by-products have a special importance in pharmaceutical and medicinal industries
such as in the case of rice by-products whose anticancer effects have been widely
demonstrated (Esa, Ling, and Peng 2013). In addition, the reutilization of cereal
processing by-products in bread making has been recently evaluated (Duţă, Culeţu,
and Mohan 2018). Conventionally, various techniques have been used for the val-
orization of cereals by-products, and the available information in this regard is very
extensive. Moreover, the extrussion processing of some raw food materials and by-
products (Nikmaram et al. 2017), including cereals, is an alternative to conven-
tional methods as it was recently reviewed by Offiah et al. (2018).
2.3 Winery Industry By-Products
This socioeconomic activity generates a large amount of solid waste (up to 30% w/
w of the material used), including vine prunings, grape stalks, pomace, seeds, yeast
lees, tartrate, carbon dioxide, and wastewater, which become fertilizer, animal feed,
or fuel. However, their most common application is in food industry based on
their high antioxidant content (Barba et al. 2016b) that are much safer than syn-
thetic antioxidants (Helkar, Sahoo, and Patil 2016). Teixeira et al. (2014) reviewed
the potential numerous health benefits of winery wastes polyphenols with antioxi-
dant, antimicrobial, anti-inflammatory, anticancer, and cardiovascular protection
activities, in support of phenolic compound use in pharmaceutical, food, and cos-
metic industries. However, there are several constraints in currently available
options for reusing these unprofitable materials. For example, certain polyphenols
found in winery by-products are known to be phytotoxic and display antimicrobial
effects during composting, impairing their utilization for this purpose. Regarding
their use in livestock feed, some animals show intolerance to certain components,
such as condensed tannins, which negatively affect digestibility (González-Centeno
et al. 2014). Hence, their valorization as a source of bioactive phytochemicals of
application in pharmaceutical, cosmetic, and food industries might constitute an
efficient, profitable, and environment-friendly alternative for residues (Barba et al.
2016b; Makris, Boskou, Andrikopoulos 2007). Innovative and more efficient solv-
ents and extraction methods such as high pressure and temperature extraction,
supercritical fluids, or ultrasound and microwave-assisted extractions have been
reported in an attempt to enhance the efficiency of the extraction of phytochem-
icals from vinification residues (Delgado-Torre et al. 2012; Ju and Howard 2003).
However, the use of alternative/nonconventional processes/technologies to the
extraction and purification of high-added-value compounds from by-products of
the winemaking chain is possible (Barba et al. 2015, 2016b).
2.4 Marine Industry By-Products
Marine industry includes fish (oils and proteins), macro- and microalgae, among
other products. By-products from seafood processing may account for up to 80% of
the weight of the harvest depending on the species (Helkar, Sahoo, and Patil
2016), and include a variety of constituents with important added value as nutra-
ceuticals, bioactive compounds, and functional food ingredients (Gormley 2013).
These include ω-3 polyunsaturated fatty acids (PUFAs) from the livers of white
lean fish, waste flesh parts of fatty fish, blubber of marine animals, hydrolysates
from fish guts/cleanings, peptides, and products from crustaceans such as chitosan,
chitosan oligomers, and glucosamines. In addition, shells from crustaceans, fish
bones, and shark cartilages are extensively used for obtaining Ca for supplements
in human (Kadam and Prabhasankar 2010) and animal nutrition (Safaa et al.
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Now, it was our hostess’s turn to entertain. We intimated as
much. She responded, first by much talk, much consultation with
Solange, and finally by going to one of the shelves that held the pans
and taking down some paper-covered books.
There was more consultation, whispered this time, and much
turning of pages. Then, after some preliminary coughing and
humming, the music began—the woman’s rich alto blending with the
child’s shrill but sweet notes. And what they sang was “Tantum ergo
Sacramentum.”
Why she should have thought that an appropriate song to offer
this company of rough soldiers from a distant land I do not know.
And why we found it appropriate it is harder still to say. But it did
seem appropriate to all of us—to Sergeant Reilly, to Jim (who used
to drive a truck), to Larry (who sold cigars), to Frank (who tended a
bar on Fourteenth Street). It seemed, for some reason, eminently
fitting. Not one of us then or later expressed any surprise that this
hymn, familiar to most of us since our mothers first led us to the
Parish Church down the pavements of New York or across the Irish
hills, should be sung to us in this strange land and in these strange
circumstances.
Since the gracious Latin of the Church was in order and since
the season was appropriate, one of us suggested “Adeste Fideles”
for the next item on the evening’s program. Madame and Solange
and our ex-seminarian knew all the words and the rest of us came in
strong with “Venite, adoremus Dominum.”
Then, as if to show that piety and mirth may live together, the
ladies obliged with “Au Clair de la Lune” and other simple ballads of
old France. And after taps had sounded in the street outside our
door, and there was yawning, and wrist-watches were being
scanned, the evening’s entertainment ended, by general consent,
with patriotic selections. We sang—as best we could—the Star
Spangled Banner, Solange and her mother humming the air and
applauding at the conclusion. Then we attempted La Marseillaise. Of
course we did not know the words. Solange came to our rescue with
two little pamphlets containing the song, so we looked over each
other’s shoulders and got to work in earnest. Madame sang with us,
and Solange. But during the final stanza Madame did not sing. She
leaned against the great family bedstead and looked at us. She had
taken one of the babies from under the red comforter and held him to
her breast. One of her red and toil-scarred hands half covered his fat
little back. There was a gentle dignity about that plain, hard-working
woman, that soldier’s widow—we all felt it. And some of us saw the
tears in her eyes.
There are mists, faint and beautiful and unchanging, that hang
over the green slopes of some mountains I know. I have seen them
on the Irish hills and I have seen them on the hills of France. I think
that they are made of the tears of good brave women.
Before I went to sleep that night I exchanged a few words with
Sergeant Reilly. We lay side by side on the floor, now piled with
straw. Blankets, shelter-halves, slickers and overcoats insured warm
sleep. Sergeant Reilly’s hard old face was wrapped round with his
muffler. The final cigarette of the day burned lazily in a corner of his
mouth.
“That was a pretty good evening, Sarge,” I said. “We sure were
in luck when we struck this billet.”
He grunted affirmatively, then puffed in silence for a few minutes.
Then he deftly spat the cigarette into a strawless portion of the floor,
where it glowed for a few seconds before it went out.
“You said it,” he remarked. “We were in luck is right. What do you
know about that lady, anyway?”
“Why,” I answered, “I thought she treated us pretty white.”
“Joe,” said Sergeant Reilly, “do you realize how much trouble
that woman took to make this bunch of roughnecks comfortable?
She didn’t make a damn cent on that feed, you know. The kid spent
all the money we give her. And she’s out about six francs for
firewood, too—I wish to God I had the money to pay her. I bet she’ll
go cold for a week now, and hungry, too.
“And that ain’t all,” he continued, after a pause broken only by an
occasional snore from our blissful neighbours. “Look at the way she
cooked them pomme de terres and fixed things up for us and let us
sit down there with her like we was her family. And look at the way
she and the little Sallie there sung for us.
“I tell you, Joe, it makes me think of old times to hear a woman
sing them Church hymns to me that way. It’s forty years since I heard
a hymn sung in a kitchen, and it was my mother, God rest her, that
sang them. I sort of realize what we’re fighting for now, and I never
did before. It’s for women like that and their kids.
“It gave me a turn to see her a-sitting their singing them hymns. I
remembered when I was a boy in Shangolden. I wonder if there’s
many women like that in France now—telling their beads and singing
the old hymns and treating poor traveling men the way she’s just
after treating us. There used to be lots of women like that in the Old
Country. And I think that’s why it was called ‘Holy Ireland.’”
THE GENTLE ART OF CHRISTMAS
GIVING
IF A dentist stuck a bit of holly in his cap and went through the
streets on Christmas morning, his buzzing drill over his shoulder and
his forceps in his hand, stopping at the houses of his friends to give
their jaws free treatment, meanwhile trolling out lusty Yuletide staves
—if he were to do this, I say, it would be said of him, among other
things, that he was celebrating Christmas in a highly original manner.
Undoubtedly there would be many other adjectives applied to his
manner of generosity—adjectives applied, for instance, by the
children whom, around their gayly festooned tree, he surprised with
his gift of expert treatment. But the adjective most generally used
(not perhaps in adulation) would be “original.” And the use of this
adjective would be utterly wrong.
The holly bedecked dentist would not be acting in an original
manner. He would not be following the suggestion of his own
philanthropic heart. He would be acting in accordance with tradition,
a particularly annoying tradition, the evil and absurd superstition that
a gift should be representative of the giver rather than of the
recipient.
Now, I am aware that there is high literary authority for the
dentist’s Christmas morning expedition. The dentist himself would be
the first to disclaim having originated the idea; if you were to
question him he would tell you, as he deftly adjusted his rubber dam
in your mouth, that the credit belonged to the late Ralph Waldo
Emerson.
“Emerson,” the dentist would say as he sharpened the point of
his drill, “said that a gift was meaningless unless it was a genuine
expression of the giver; it would be unfitting, for instance, for a poet
to give his friend a house and lot, and a painter, his friend, a
diamond necklace. The poet should give a poem and the painter
should give a painting. Therefore it naturally follows that a minister
should give a sermon and a school teacher should bestow upon his
expectant pupils an extra page of mathematical problems. This,” the
dentist would say, “is the gift most expressive of my personality.” And
the drill would seek its goal.
Now, there is much to be said in favour of the Emersonian theory
of giving. Certainly it has the advantages of cheapness and
convenience. Many a poet could more easily give his friend a whole
ode or a sequence of sonnets or a bale of vers libre than he could
give a box of cigars, or a cigar. Many a painter could more easily
cover his children’s Christmas tree with his own cubist canvases
than with peppermint canes and toy locomotives and dolls and little
trumpets. A storekeeper or a manufacturer of any sort can more
easily select his gifts from his own stock than he can select them
elsewhere. Should a brewer, for instance, desire to help make Mr.
Bryan’s Christmas happy, it would be a simpler matter for him to put
in that gentleman’s stocking a case of beer than a case of grape
juice.
But cheapness and convenience are not the chief reasons for
this sort of giving. A poet who gives a poem when he should give a
pair of fur gauntlets, a painter who gives a painting when he should
give a doll, does so, it often happens, in spite of the fact that he has
thousands of dollars in the bank and lives within a block of a
department store, which he much enjoys visiting. He gives the gifts
that he does give because of his selfishness and conceit. He gives
his own wares because they advertise his talent.
The poet knows that his friend will not say, to inquiring admirers
of his fur gauntlets, “These were given me by Ezra Dusenbury,
author of ‘Babylonian Bleatings’ and other Lyrics: Smith, Parker &
Co., $1 net.” The painter knows that the infant he has enriched will
not say to her young companions: “‘Bettina’ was given me by the
illustrious Gaspar Slifestein whose incomprehensiblist canvases are
now on exhibition at the Microscopic Mania Gallery, 249 Fifth
Avenue, New York City.” These gentlemen take a violent interest in
their own work, and when they give presents of that work they are
trying to force their friends to share that interest and to extend it to all
the world. They are trying to force their friends to become their press
agents.
Of course there are exceptions to the rule that a giver should not
give his own wares. Any man who deals in wares that are universally
delightful may express himself in his gifts to his heart’s content and
no one will criticise him. So let no brewer or cigar-maker or money-
changer of my acquaintance puzzle his head long in the effort to
discover in the marts of the world something appropriate to my
peculiar tastes. These honest citizens may be as Emersonian in their
giving as they wish.
As I said, there is much to recommend the idea that inspired the
hypothetical dentist on his Yuletide denting; there is much to
recommend the gift-expressing-the-giver theory. It is convenient, it is
cheap, it is satisfying to the giver’s conceit. It is in many respects
excellent. But it does not happen to be suited to Christmas Day. It is
suited to the celebration of Emerson’s birthday, if any one knows the
date of that festival.
You see, unselfishness is supposed to be a characteristic of
Christmas giving. And unselfishness, true unselfishness, was known
to the philosophy of the Transcendentalists as little as it is known to
that of the Nietzscheans. He who gives really in accordance with the
spirit of the feast gives not to express his own personality, to call
attention to his own prowess as a painter or a poet or a candlestick-
maker, but to make his friend happy. If his friend remembers him
when he enjoys the gift, so much the better. But the essential thing is
that he shall enjoy the gift.
James Russell Lowell represented the Founder of the Feast of
Christmas as saying: “Who gives himself in his gift feeds three;
himself, his suffering neighbour and me.” But in Lowell’s mind when
he wrote this was no idea of justifying the poet who thrusts poems
into his friends’ Christmas stocking and tips the elevator man with a
villanelle. He was thinking of sacrificial giving, of giving which
necessitates a sacrifice on the part of the giver rather than on that of
the recipient. And it is no sacrifice for a poet to give his poem or his
book of poems. James Russell Lowell’s distinguished kinswoman,
now living in Boston, knows this. If Miss Amy Lowell really loves you
she will give you for Christmas an automobile or one of her Keats
manuscripts, rather than an autographed copy of “Sword Blades and
Poppy Seeds,” or “Men, Women, and Ghosts.”
Few Bishops resemble Mark Twain. But there once was a
Bishop who resembled Mark Twain in this respect (and in no other)
—he is known to many thousands who do not know his real name.
Mark Twain has thousands of friends who never heard of Samuel
Langhorne Clemens. And hundreds of thousands of children yearly
are gladdened by Santa Claus, yet have no association whatever
with the name of Saint Nicholas of Bari.
Yet the amiable Nicholas (who is the patron of sailors, of
prisoners, and of children) is the benefactor of humanity caricatured
during December in every shop window and on every eleemosynary
corner. His mitre has degenerated into a hat trimmed with doubtful
fur; his embroidered cope has become a red jacket. But (except
when he rings a little bell and begs for alms) he has retained his
extra-episcopal function of giving. Saint Nicholas was a master of the
art of giving; and since we have taken him so seriously as to
transmogrify him into Santa Claus, we should profit by his illustrious
example and model our giving upon his.
How and what did Saint Nicholas give? Well, he gave tactfully
and opportunely and appropriately. There was the nobleman of Lucia
whose three daughters were starving to death. Saint Nicholas gave
them marriage portions, throwing purses of gold in at the window at
night. When he was in Myra he gave to the poor people all the wheat
that was in the ships in the harbour, promising the owners that when
they arrived at the port for which they were bound their ships would
still be full of wheat; and so it came about. To a drowned sailor and
to children who had been killed by a cannibal he gave the gift of life.
And to innocent men accused of treason and imprisoned he gave
freedom.
His first gift, you see, was money, his second life, his third
freedom. And thus he set an example to all the world. Now, it may
not be convenient for us to celebrate Christmas by throwing money
through the windows of apartments wherein repose dowerless young
women. Nor are life and freedom gifts for our bestowal. But it is at
any rate possible for us to imitate Saint Nicholas’s manner of giving;
to give tactfully, opportunely, and appropriately. There was nothing
especially characteristic of his episcopal functions in the gifts that
Saint Nicholas gave. Nor did he worry about whether or not they
reflected his personality. Let us make Santa Claus resemble Saint
Nicholas as closely as we can.
This business of expressing one’s personality by one’s gifts has
been carried to extraordinary lengths of late years. There are people
who actually select for all their friends and relatives things that they
themselves would like. If they consider themselves to be dainty—as
all women do—they give dainty presents, disregarding the fact that
the recipient may suffer acute physical pain at the mere thought of
daintiness.
They wish their beneficiaries to say on Christmas morning, “How
characteristic of Mrs. Slipslop to give me this exquisite Dresden
china chewing-gum holder,” instead of “How generous and
discerning of Mrs. Slipslop to give me this pair of rubber boots or this
jar of tobacco or this hypodermic syringe!” But what every child and
every grown person wants to receive is a gift suited to his tastes and
habits; it is a matter of indifference whether or not it expresses the
personality of the giver. Perhaps it will in his eyes supply the giver
with a new and charming personality.
You have hitherto regarded Mr. Blinker, the notorious efficiency
engineer, with disfavour. You have regarded him as a prosaic
theorist, a curdled mass of statistics. On Christmas morning you find
that he has presented you, not with an illuminated copy of “Rules for
Eliminating Leisure,” or a set of household ledgers or an alarm clock,
but with a cocktail set or a pool table or an angora kitten or some
other inefficient object.
At once your opinion of Mr. Blinker changes for the better. He
assumes a new and radiant personality. Your Sunday school teacher
has always exhibited to you virtues which you respect but do not
enjoy; she has seemed to you lacking in magnetism. If she gives you
for Christmas a Bible or a tale of juvenile virtue, you will write her a
graceful letter of thanks (at your mother’s dictation), but your
affection for the estimable lady will not be materially increased. But if
your Sunday school teacher gives you a bowie knife or a revolver or
a set of the Deadwood Dick novels! then how suddenly will the
nobility of your Sunday school teacher’s nature be revealed to you!
To elevator men, janitors, domestic servants, newspaper
deliverers, and other necessary evils we always give something
appropriate—money. And money does not express the personalities
of most of us. We—that is, the general public, the common people,
the populace, the average man, the great washed and the rest of us
—do our duty in this matter, following religiously the admirable
tradition of the Christmas box. But our retainers—if they will permit
us thus picturesquely to address them—do not. They serve us during
the year, and are duly paid for it, but they do nothing picturesque and
extraordinary at Christmas time to justify our gifts to them.
As a matter of fact, they are not upholding their part of the
tradition. It is not enough for them to bow, and say, “Thank you,”
while they feverishly count the money. They should revel
romantically, as did their predecessors who established the custom
by which they profit. The elevator boys should sing West Indian
carols under our windows—especially if our apartment is in the
twentieth story. The janitor and his family should enact in the
basement a Christmas miracle play.
It is pleasant to think of the janitor attired as a shepherd or as a
Wise Man, with his children as angels or as sheep, to picture the
Yule log on the janitorial hearth, and to hear in fancy, rising up the
dumbwaiter shaft, the strains of “The Carnal and the Crane,” or of
the excellent carol which begins:
The shepherd upon a hill he sat;

He had on him his tabard and his hat,
His tarbox, his pipe and his flagat;
His name was called Joly Joly Wat,
For he was a gud herdes boy.
Ut hoy!
For in his pipe he made so much joy!
In some places the newspaper deliverers and the telegraph boys

feebly support this tradition by writing, or causing to be written, a
“carrier’s address” and leaving printed copies of it with their
customers. It would be better, of course, if they were to sing or to
recite these verses, but even the printed address is better than
nothing. It is a pity to see even this slight concession to tradition
disappearing. In bygone days some of the most distinguished of our
poets were glad to write these addresses—the late Richard Watson
Gilder wrote one for the newspaper carriers of Newark.
And then there are the numerous public servants who nowadays
receive from the public no special Christmas benefaction—How
gracefully they might obtain it by infusing into their occupations a
little Yuletide pageantry! As it is, the subway guards celebrate the
golden springtime by donning white raiment. Let them on Christmas
day be wreathed with mingled holly and mistletoe, and let them
chant, in lusty chorus:
God rest you, merry gentlemen!

Let nothing you dismay.
Please slip us some coin, you’ve got money to boin,
And this is Christmas day.
Few subterranean voyagers could resist this appeal.

And the street cleaners, how comes it that they are unrewarded
of the public? Their predecessors, the crossing sweepers of London
fifty years ago, exacted tribute from pedestrians not only at
Christmas time, but on every day of the year. Let our street cleaners
assume holiday garb and manner, let them expect Christmas gifts,
but give in turn a Christmas spectacle. Methods of doing this will
readily suggest themselves—an appropriate thing would be for them
to procure mediæval attire at any theatrical costumer’s, and build
great bonfires at such points of vantage as Columbus Circle, Times
Square, Madison Square, and Union Square. Over these bonfires
boars’ heads should be roasted and great bowls of steaming punch
should hang. From passersby who partook of their hospitality the
street cleaners, through one of their number dressed as an almoner,
should request a golden remembrance. These things may yet come
to pass. They are not so archaic as seemed in nineteen-thirteen a
worldwide war. And the municipal Christmas trees are a good
beginning.
But to return to our muttons, or, rather, to our geese and plum
puddings, the most important thing for us to remember in the
selection of Christmas presents is their suitability to the person for
whom they are intended. We may like books, but let us not therefore
feel obliged to sustain our literary reputation by giving books to our
neighbour who wants a box of cigars or a jumping-jack. We have the
precedent, furnished by Saint Nicholas, and we have a higher
precedent still. For the first great Christmas gift to humanity was
what humanity most needed, and always needs—a child.
A BOUQUET FOR JENNY
SO FAR as I know, in no other library but mine is to be found a
book illustrated by Jenny Hand. Therefore, more than much vellum
and crushed levant, more than first editions and association copies
bearing famous signatures, do I prize a certain fat volume, a foxed
and dog-eared and battered volume, which was published by Grigg
and Elliot (God rest them!) in Philadelphia at number nine North
Fourth Street in 1847. This is a book of poetry, but it is no slender
little pamphlet of a thing, the shelter of one bardling’s lyrical
ejaculations. Five full-grown poets, two of them men of noble girth,
comfortably share this stately tenement. The book’s solid and
imposing name is “The Poetical Works of Rogers, Campbell, J.
Montgomery, Lamb and Kirk White.”
A detailed consideration of this volume might, to the profit of the
reading public, fill all of one issue of any book-review supplement or
literary, so to speak, section printed in America. But for the moment I
would write, not of the excellencies of the volume in general, but of
the distinguishing feature of my copy—its unique virtue, which gives
me the right to pity all other bibliophiles now rejoicing in this
illustrious Grigg and Elliot imprint. I refer to the illustrations by Jenny
Hand.
Messrs. Grigg and Elliot illustrated, to the best of their ability,
every copy of this work. They illustrated it with what they doubtless
termed “elegant steel engravings.” These steel engravings are
indeed “elegant,” also they are “appropriate,” also they are “chaste.”
Take down from its shelf your copy of “The Poetical Works of, etc.,”
and you will find, facing page ninety-four, a representation of
“Morning among the Alps,” painted, the legend tells you, by T.
Doughty, and engraved by George W. Hatch. The sun is rising, much
as Mr. Belasco might direct, and upon a pleasant little pond in the
foreground are three of those famous Alpine early birds known as
swan. This picture is designed to accompany Samuel Rogers’ “The
Alps at Daybreak,” lines which I may recall to your memory by saying
that they begin, “The sunbeams streak the azure skies.” The picture
was not intended by the artists to be Alpine in character, but it is a
nice picture, very harmonious with the text.
Furthermore, the generous Messrs. Grigg and Elliot, being
greatly moved by those lines of the ingenious Kirke White which
begin: “Behold the shepherd boy, who homeward tends, Finish’d his
daily labour.—O’er his path, Deep overhung with herbage, does he
stroll With pace irregular; by fits he runs, Then sudden stops with
vacant countenance, And picks the pungent herb”—being greatly
moved, I say, by these lines, they determined to give them a
supplementary embellishment. Therefore they caused one O. Pelton
to engrave on steel a picture first “Drawn by Cristall” (as who should
say “Painted by Raphael”). This shows us a plump youth, with the
vacant countenance celebrated by the poet, standing upon the side
of Vesuvius, carrying over his shoulder a large spade, and in his left
hand a basket of potatoes. In their sensational journalistic way,
Messrs. Grigg and Elliot affixed to this picture the caption, “The
Shepherd Boy,” and forthwith the poem was illustrated.
But while you will take pleasure, if you are a worthy possessor of
this volume, in these altogether admirable engravings, you will look
through your copy in vain for expressions of the genius of Jenny
Hand. The Jenny Hand illustrations are two in number, and they are
to be found only in my copy.
One of the advantages of illustrating a book with steel
engravings is that it necessitates the inclusion of blank pages. When
a steel engraving occupies one side of a page, there may be nothing
whatever printed on the reverse.
There may be nothing printed, I said, on the reverse. But on the
reverse anything in the world may be drawn or written. Therein we
see the origin of the entertaining practice of extra-illustration. To the
eager pencil of Jenny Hand, these virginal white pages, oases
among pages of dry verse, offered irresistible opportunities. And my
library is therefore the richer.
This book never belonged to Jenny Hand, except so far as
anything belongs to one who makes it more beautiful and interesting
and useful. The book belonged to Jenny’s sister, Esther. On the fly-
leaf is written “Mifs E. C. Hand, with regards of C. F. Q.” Obviously
E. C. stands for Esther Conway. Obviously, also, Esther did not
herself draw pictures on the beautiful volume of poesy (with gold
scroll work all over the cover) which the amorous and tasteful Mr.
C. F. Q. presented to her. This delightful work was done by Esther’s
younger sister, who in 1847 was aged perhaps thirteen, and should
have been and probably was named Jenny. C. F. Q. stands for
Charles Francis Quigley. This is not a random guess; it is a wholly
logical deduction from the portrait of the gentleman drawn by Jenny,
who knew him well.
It was one summer afternoon in 1847 that Jenny first began to
improve “The Poetical Works of Rogers, Campbell, J. Montgomery,
Lamb and Kirke White.” At three o’clock Jenny had been out playing
—keeping the porch and the front gate well in sight, for she knew
that not for nothing had Esther put on her pearl necklace and her
blue sash and spent three-quarters of an hour over her hair. Jenny’s
suspicions were justified and her vigilance rewarded. At four o’clock
the front gate clicked and the gravel walk resounded under a manly
tread. Charlie Quigley, in a high stock, a flowered waistcoat, a long
black coat, tight blue trousers and a tall silk hat, came to call on
Esther. And he brought a gift. Was it a box of candy? If so Jenny
would, as a dutiful sister, help to entertain the company. She would
wait—Esther was unwrapping the present. No, it was not a box of
candy—it was a book. And it was not even a novel, it was a book of
poetry, of all things in the world! How could that Charlie Quigley be
so silly?
Well, Jenny lost interest in Charlie and his gift for a while. She
rolled her hoop and played with the puppy while Esther and Charlie
sat on the porch and looked at the foolish book. When Jenny came
up on the porch, toward sunset, they had gone into the parlour. They
had left the book open face downward on a bench, open to Thomas
Campbell’s “Song,” beginning “Oh, how hard it is to find The one just
suited to our mind”—certain lines of which Charlie had roguishly
underscored.
Jenny turned the pages of the book, but found therein little
entertainment. At length, however, she came upon “Morning in the
Alps,” with its blank and inviting reverse. Among the jackstones in
her pocket was the stub of a pencil, and soon that pencil was at its
predestined task of depicting the event of the afternoon—for my
edification some threescore years later.
Jenny drew a side view of the broad stone steps, with a little of
the railings and Grecian pillars. She drew the locust tree, and since
she knew that there was a robin’s nest in it, she outlined two little
birds against the skyey background. She drew Esther, grand in her
hoopskirts, necklace, curls and blue sash—no, it wasn’t blue, it was
green plaid, and the fabric was satin, for, as I live, there is a faded
corner of it in this very book, sentimentally cut off and placed there
by Esther herself! Why was Esther so particular about saving a
fragment of that sash? Was this really a momentous afternoon? Was
this the sash that Charlie’s black broadcloth sleeve surrounded when
Esther consented to become Mrs. Quigley? And were they married,
and did Charlie’s friends all make flat jokes about his claiming the
hand of Hand?
And were all these things going on while the artistic Jenny was
busy on the porch? Possibly. Probably. But with such conjectures the
author of this serious essay in art criticism has no concern. To return
to the account of the picture—Jenny drew next the renowned
Charles Francis Quigley. But now her pencil was dipped in a mild
solution of venom—imparted to it, I fear, when she thoughtfully
placed its point between her small lips. For those same lips had
desired chocolates—and the chocolates had turned out to be nothing
but poesy. Therefore she sacrificed realism to satire, and made
Charlie (really a very nice fellow, whom she came to like very much
in later years) something of a fop. She made the cut of his coat too
extreme, his hair too curly, his mustache too obviously waxed. She
deliberately gave his eye a sentimental expression; she smiled
derisively as she padded his pictured sleeve.
And then she gave her drawing its crowning charm—she put in
the “selbst-portrait.” She drew the little cedar tree that flanked the
porch, and she drew herself kneeling beside it—seeing, but not seen
by, the rapt Esther and Charlie. Far from being ashamed of this act
of sisterly espionage, she gloried in it, and brought all her art to the
task of immortalising it.
So in my book the locust tree is forever in leaf and two little birds
poise always against the summer sky. And always Charlie, hat in
hand, presents to the radiant Esther “The Poetical Works of Rogers,
Campbell, J. Montgomery, Lamb and Kirke White.” And always the
little artist, with long curls hanging over her white frock, laughs at the
lovers from behind her cedar tree.
The light was fading now, but Jenny had found another blank
page—that preceding the section devoted to Kirke White’s verses.
Supper wouldn’t be ready for fifteen minutes, so she started on a
picture more difficult than the simple incident just drawn. She chose
for her scene Riley’s Riding Academy, where she and Esther spent
every Wednesday morning. There was Esther, seated with the
sedateness appropriate to her eighteen years, upon the tamest of
nags. And there was Jenny, in her fetching habit, perilously poised
upon her wildly careering steed. With enthusiastic pencil did Jenny
depict her own brave unconcern, and Esther’s timorousness. How
firmly Esther clutches the reins of her mild beast, how startled is her
face as she looks upon her daring and nonchalant younger sister!
Did the Quigleys and the Hands, I wonder, shed tears over Mr.
Southey’s “Account of the Life of Henry Kirke White”? Did they know
Francis Boott, of Boston, the young American gentleman who
placed, Mr. Southey tells us, a tablet to Henry’s memory in All Saints
Church, Cambridge? Were they moved by James Montgomery’s
“Prison Amusements; Written during nine months confinement in the
Castle of York, in the years of 1795 and 1796”? Mr. Montgomery tells
us in the prefatory advertisement, “they were the transcripts of
melancholy feelings—the warm effusions of a bleeding heart.” Did
they read “Gertrude of Wyoming,” “Theodric; a Domestic Tale,” and
the “Pleasures of Hope”?
Did they read the memoirs prefaced to the various selections? If
so, I hope they found them as delightful as I do. There is the
inexhaustibly fascinating “Memoirs of Charles Lamb,” in which the
anonymous critic improves the occasion by reproving sternly the
Lake Poets, or the “Lakers,” as he calls them. “The thousand
Songs,” he tells us, “of our writers in verse of past time dwell on all
tongues, with the melodies of Moore. But who learns or repeats the
cumbrous verses of Wordsworth, which require an initiation from
their writer to comprehend?” Later this gentleman has occasion to
refer to “Another School of Poetry,” which “arose in opposition to that
of the Lakers.” “Their talents,” he writes, “are before the world. To
this new school belonged the late poet Shelley, whose lofty powers
are unquestionable; Keats, also now deceased; and Leigh Hunt.”
Keats, also now deceased! What porridge fed the writer of this
memoir?
Well, my concern is not with the poor hack who edited this book
and wrote the memoirs. I hope Messrs. Grigg and Elliot paid him
well. And as for Charlie and Esther and Jenny and the robins in the
locust tree—well, Charlie Quigley’s dust and his good sword’s rust,
and his soul is with the saints, I trust. I hope Esther married him. I’m
glad he brought her “The Poetical Works of Rogers, Campbell, J.
Montgomery, Lamb and Kirke White,” even if Jenny was
disappointed. For if she’d made her drawings on the cover of a
candy box they would not now be in my library.
THE INEFFICIENT LIBRARY
THERE ARE young gentlemen whose delight it is to tell their
married and established and venerable friends how to form libraries.
Generally, these young gentlemen wear spectacles rimmed with
tortoise shell, and the condensed milk of their alma mater is yet wet
upon their lips. They peer at your laden shelves and say: “It is better
to have one good book than a dozen bad ones. Of any standard
work you should have the definitive edition—not necessarily a rare
imprint or something in fine binding, but the most modern and
comprehensive edition. It is better to have one good anthology than
a shelfful of third-rate poets. Go through your shelves and throw
away all the rubbish; buy sets of the classics, a volume at a time,
and in this way you will gradually build up a useful and really
representative library, something appropriate and coherent.”
When a young gentleman talks to you in this wise, the only thing
to do is to lead him gently away from the bookshelves and make him
sit in a comfortable corner and talk to you about hockey or socialism
or some other of his boyish sports. He knows absolutely nothing
about libraries. Probably he lives in the shadow of Washington Arch,
and his own library—on the bureau—consists of the “Life of General
Ulysses S. Grant,” inscribed “To dearest Teddy, from Aunt Mag.,
Xmas, 1916,” and a copy of the New Republic for last August,
containing a letter in which he took exception to an editorial on the
relation between pragmatism and Freud’s second theory of the semi-
subconscious. To-morrow he will sell General Grant to a second-
hand book dealer for fifteen cents, and thereby diminish his library by
one half. What right has he to tell you what books you shall keep and
what you shall destroy?
Now, it would not be so bad if this raving about a library was
confined to young persons like him I have mentioned. But the trouble
is, there are people of means and reputation for intelligence who are
actually putting into practice the evil theories he advances, who are
deliberately “building up libraries,” instead of surrounding themselves
with books they like. Against this pernicious heresy it is the duty of
every honest bibliophile to protest.
We need waste no words on the purchaser of “subscription sets”
and many-volumed collections of “Kings and Queens of Neo-Cymric
Realism and Romance,” and “The Universalest of All Libraries of
Super-extraordinary Fiction,” in forty-eight volumes, fifteen dollars
down and five dollars a month until the purchaser is summoned to a
Better Land. Either these people want books for mere shelf-furniture,
or else they are the victims of voracious book agents, and deserve a
tear of sympathy rather than a rebuke. Our concern, the concern of
those who have at heart the good name of printed literature and the
liberty of the individual householder of literary tastes, is with the
person who is highly literate and possessed of an account with a
bookseller, and is abusing his talent and privilege by “efficiently”
building up a library.
When efficiency confined itself to the office and the factory, it
was bad enough. When it (loathsome animal that it is!) crawled up a
leg of the table and began to preach to us about our food, babbling
obscenely of proteids and carbohydrates, we felt that the limit of
endurance had been reached. But no sooner do we cuff efficiency
from the dining table than it pops up in the library. And this is not to
be endured. Efficiency must be plucked down, kindly, of course, but
resolutely, from the bookshelves, and put in a covered basket to
await the coming of the wagon which shall convey it to the lethal of
the S. P. C. A.
Except for an efficient family, what could be less interesting than
an efficient library? Think of the sameness of it—every study in a
block of houses containing the “Oxford Dictionary” and “Roget’s
Thesaurus” and the “Collected Essays of Hamilton Wright Mabie”
and similar works of reference, with a few standard fictions such as
Arnold Bennett’s “Your United States,” and Owen Wister’s “The
Pentecost of Calamity”! There would be no adventures among books
possible in such libraries. Indeed, efficiency in the library would soon
reduce it, if logically developed, to a collection of anthologies and
reference books, and possibly some such practical jokes as ex-
President Eliot’s “Five Foot Shelf.”
An advocate of the efficient library, a spectacled young
gentleman of the type already described, once engaged in some
ignoble literary task—book-reviewing I believe it was called—while a
guest at my house. The volume of which he was writing a criticism
had to do with a single-tax experiment in New Zealand, and
therefore he wished to include in his review a quotation from the “Life
of Benvenuto Cellini.” He did not find the “Life of Benvenuto Cellini”
on my shelves, and therefore reproached me, and made my library
the object of his callow disapproval.
I reasoned with him. He had read Benvenuto, I said, and
Benvenuto was waiting for him in the public library if he desired to
renew his acquaintance with him. Here, I said, are many volumes of
biography and autobiography in place of the one for which you cry.
Here is a book entitled “The Life and Labours of Henry W. Grady, his
Speeches, Writings, etc., Being in Addition to a Graphic Sketch of
His Life, a Collection of His Most Remarkable Speeches and Such of
His Writings as Best Illustrate His Character and Show the
Wonderful Brilliancy of His Intellect, also Such Letters, Speeches,
and Newspaper Articles in connection with His Life and Death as Will
Be of General Interest.” Here, I said, is “Colonel Thomas Blood,
Crown Stealer,” by Wilbur Cortez Abbott, a highly entertaining book.
Here, I continued, as a preface to this collection of the “Essays in
Prose and Verse of J. Clarence Mangan,” is an illuminating
biographical essay by Mr. C. P. Meehan, together with Mr. J. Wilson’s
“Phrenological Description of Mangan’s Head,” and “The Poet’s Own
Recipe to Make Tar Water.” Here is—
But my friend rudely interrupted my well-meant remarks, and
went in quest of Cellini to the south-west corner of Fifth Avenue and
Forty-second Street, where he found a library more suited to his
efficient tastes. In doing this he was perfectly justified. Public
Libraries should be efficient. They are places to which you go to get
useful but uninteresting information. But there is no more reason for
your own library to resemble a public library than there is for your

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PDF Green Extraction and Valorization of by Products From Food Processing 1St Edition Francisco J Barba Author Ebook Full Chapter

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Green Extraction and Valorization of

By-Products from Food Processing 1st

Innovative Technologies for Food Preservation

Agri-food Industry Strategies for Healthy Diets and

Handbook of Grape Processing By-Products: Sustainable

Innovative Food Processing Technologies Extraction

Food wastes and by-products : nutraceutical and health

Biotransformation of Agricultural waste and by-products

Edible oils : extraction, processing, and applications

Design and Processing of Particulate Products 1st

Visit the Taylor & Francis Web site at

and the CRC Press Web site at

CHAPTER 1 GREEN EXTRACTION 1

CHAPTER 2 DAIRY BY-PRODUCTS AS SOURCE OF HIGH ADDED VALUE COMPOUNDS:

CHAPTER 3 EXTRACTION OF VALUABLE COMPOUNDS FROM MEAT BY-PRODUCTS 55

CHAPTER 4 TAILOR-MADE PROCESS TO RECOVER HIGH ADDED VALUE COMPOUNDS

CHAPTER 5 RECOVERY OF ANTIOXIDANT BIOACTIVE COMPOUNDS FROM SWEET

CHAPTER 6 VALUABLE COMPOUNDS EXTRACTION FROM CEREAL WASTE

CHAPTER 7 REUSE OF TIGER NUTS BY-PRODUCTS: FOOD FORMULATION, CLEAN

CHAPTER 8 GREEN EXTRACTION OF NUTRITIONAL AND ANTIOXIDANT VALUABLE

CHAPTER 9 VALORIZATION OF OLIVE OIL AND OILSEED BY-PRODUCTS THROUGH

CHAPTER 10 RESEARCH, DEVELOPMENT, AND INNOVATION IN DAIRY AND MEAT-BASED

CHAPTER 11 VALUABLE COMPOUNDS IN COFFEE BY-PRODUCTS 277

CHAPTER 12 EXTRACTION OF VALUABLE COMPOUNDS FROM LEAF VEGETABLES

CHAPTER 13 VALUABLE COMPOUNDS IN ALGAE 315

CHAPTER 14 ENVIRONMENTAL LIFE CYCLE ASSESSMENT AND REGULATORY ISSUES OF

phenolic acids, monoterpenes, isoﬂavones, ﬂavonols, stilbenes, procyanidins, iso-

João Carlos Martins Barreira Université Nice Sophia Antipolis,

Sección de Recursos Cinegéticos Rubén Domínguez

Paulo Cezar Bastianello Campagnol Noemí Echegaray

Juana Fernández-López Víctor M. Jiménez

Andrés Moreno Martina Pérez-Serrano

José Angel Pérez-Álvarez Suzana Rimac-Brnčić

Luis Roca José Antonio Vázquez

MARTINA PÉREZ-SERRANO AND

MLADEN BRNČIĆ AND SUZANA

FRANCISCO J. MARTI-QUIJAL AND

2.4 Marine Industry By-Products 12

Table 1.1 World production of crops in 2015

MATRIX WORLD 2015 PRODUCTION RPR1 ESTIMATED RESIDUE

Cereals total 2,795 1.5 Rice and wheat 4,751

2 Main Wastes and By-Products from Food Industries

2.1 Fruit and Vegetable By-Products

PRODUCTION PROCESS WASTE AND BY-PRODUCTS (%)

White wine production 20–30

FRUIT OR PART COMPOUND APPLICATIONS

Table 1.3 (Cont.)

FRUIT OR PART COMPOUND APPLICATIONS

FRUIT OR PART COMPOUND APPLICATIONS

2.2 Grain Processing Industry By-Products

Cereal by-products represent abundant and low-cost resources of phytochemicals with

2.3 Winery Industry By-Products

2.4 Marine Industry By-Products

The shepherd upon a hill he sat;

In some places the newspaper deliverers and the telegraph boys

God rest you, merry gentlemen!

Few subterranean voyagers could resist this appeal.

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