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Valorization of Agri-Food Wastes
and By-Products
Recent Trends, Innovations, and Sustainability Challenges
Valorization of Agri-Food
Wastes and By-Products
Recent Trends, Innovations, and Sustainability
Challenges

Edited by

Rajeev Bhat
ERA-Chair for Food By-products Valorisation Technologies (VALORTECH),
Estonian University of Life Sciences, Tartu, Estonia, European Union
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Contents

List of contributors xix 2.2 Isolation and extraction methods of

Foreword xxv bioactive compounds from tropical
Preface xxvii fruit by-products and wastes 31
Introduction xxix 2.2.1 Influence of conventional
extraction techniques on bioactive
compounds 33
1 Sustainability challenges in the 2.2.2 Nonconventional extraction
valorization of agri-food wastes techniques 34
and by-products 1 2.3 Fermentation to obtain bioactive
compounds from tropical fruits 38
Rajeev Bhat 2.4 Possible uses of by-products and
1.1Introduction 1 wastes in the food industry 38
1.2Wastes and by-products—global scenario 2 2.4.1 As ingredients of functional food 38
1.3Food industrial wastes and by-products 4 2.4.2 As sources of unconventional oils 39
1.4Food industry wastes and renewable 2.4.3 As additives 39
energy production 7 2.4.4 Antimicrobial agents 39
1.5 Composting of agri-food wastes 8 2.4.5 Bio-absorbent agents 40
1.6 Bioactive compounds and bioactivity 9 2.5 Conclusion, opportunities, and future
1.7 Wastes and by-products as food and challenges 41
livestock feed 12 References 41
1.8 Bioplastics and green composites 13
1.9 Sustainable green processing
technologies 14 3 Bioactive compounds of fruit
1.10 Regulatory issues 14
1.11 Conclusion, opportunities, and future by-products as potential prebiotics 47
challenges 15 Marcela Albuquerque Cavalcanti de Albuquerque,
Acknowledgment 16 Igor Ucella Dantas de Medeiros, Bernadette Dora
References 17 Gombossy de Melo Franco, Susana Marta Isay Saad,
Further Reading 27 Alejandra de Moreno de LeBlanc and
Jean Guy LeBlanc
2 Valorization of industrial by-products 3.1 Introduction 47
and waste from tropical fruits for the 3.2 World crop production: focus on the fruit
recovery of bioactive compounds, scenario 48
3.3 Fruit by-products as functional compounds
recent advances, and future and their relationship with gut
perspectives 29 microbiota 48
Salma A. Enrı́quez-Valencia, J. Fernando Ayala-Zavala, 3.4 Dietary fibers and phenolics in fruit
Gustavo A. González-Aguilar and by-products as bioactive compounds 50
Leticia X. López-Martı́nez 3.5 Effect of fruit by-products on growth of
beneficial microorganisms and their folate
2.1 Introduction 29 production 50

v
vi Contents

3.6 Fruit by-products and gut microbiota: 5.4 Sustainability through preservation of
phenolic metabolites and short-chain vegetable waste and byproducts 96
fatty acids 51 5.5 Potential applications of vegetable
3.7 Potential biological effects of bioactive wastes and vegetable byproducts 97
compounds from fruit by-products: 5.6 Conclusion, opportunities, and future
antioxidant and antiinflammatory challenges 98
approaches 53 References 99
3.8 Conclusion, opportunities, and
future challenges 54
Acknowledgments 54 6 Fruit byproducts as alternative
References 54 ingredients for bakery products 111
Mafalda Alexandra Silva, Tânia Gonçalves
4 Valorization of fruit and vegetable Albuquerque, Rita Carneiro Alves,
waste for bioactive pigments: M. Beatriz P.P. Oliveira and Helena S. Costa
extraction and utilization 61 6.1 Introduction 111
6.2 Fruit industry 112
Wee Sim Choo and Amy Yi Hsan Saik
6.2.1 Apple 112
4.1 Introduction 61 6.2.2 Banana 112
4.2 Anthocyanins 62 6.2.3 Grape 116
4.2.1 Grapes 63 6.2.4 Mango and guava 116
4.3 Betalains 67 6.2.5 Melon and watermelon 116
4.3.1 Red beet 68 6.2.6 Orange 116
4.3.2 Extraction of betalains from red beet 6.2.7 Passion fruit 117
waste 69 6.2.8 Pomegranate 117
4.4 Carotenoids 69 6.3 Functional foods 117
4.4.1 Tomatoes 70 6.4 Bakery products 118
4.5 Conclusion, opportunities, and future 6.4.1 Bread 118
challenges 72 6.4.2 Biscuits 125
References 73 6.4.3 Cookies 126
6.4.4 Cakes 126
5 Valuable bioactives from 6.4.5 Muffins 126
6.5 Conclusion, opportunities, and future
vegetable wastes 83 challenges 127
Annegowda H.V. and Pulak Majumder Acknowledgments 127
References 127
5.1 Introduction 83
5.1.1 Ranking of vegetables 83
5.1.2 Top producers of vegetables 83 7 Fruit and vegetable by-products:
5.1.3 Benefits of consuming vegetables 83 novel ingredients for a sustainable
5.1.4 Production of vegetable wastes and society 133
byproducts 84
Pulak Majumder and H.V. Annegowda
5.1.5 Measures undertaken to minimize
vegetable wastes 86 7.1 Introduction 133
5.2 Valorization of vegetable wastes and 7.2 Bioactive molecules from fruit and
byproducts 87 vegetable by-products 134
5.2.1 Vitamins 87 7.2.1 Polyphenols 134
5.2.2 Carotenoids 90 7.2.2 The terpenes 135
5.2.3 Flavonoids 90 7.2.3 Biomedical impacts of carotenoids 135
5.2.4 Phenolic acids 94 7.2.4 Dietary fiber 136
5.3 Extraction of phytobioactives 95 7.2.5 Biomedical impacts of dietary fiber 136
5.3.1 Ultrasound-assisted extraction 95 7.2.6 Polysaccharides 136
5.3.2 Supercritical fluid extraction 95 7.2.7 Biomedical impacts of phytosterols 137
5.3.3 Accelerated solvent extraction 96 7.2.8 The organosulfurs 137
5.3.4 Microwave-assisted extraction 96 7.2.9 Biomedical impact of organosulfur
5.3.5 Enzyme-assisted extraction 96 compounds 137
 Contents vii

7.2.10 Organic acids and plant amines 137 8.4.4 Production of specialty chemicals and
7.2.11 Biomedical impact of organic acids fertilizers by solid-state fermentation 166
and amines 137 8.4.5 Production of industrial adsorbents 166
7.3 Sustained valorization of fruits and 8.5 Conclusion, opportunities, and future
vegetable by-products 137 challenges 167
7.3.1 Apple by-products 137 8.6 Conflict of interest 168
7.3.2 Citrus fruit by-products 138 References 168
7.3.3 Grape by-products 139
7.3.4 Tropical fruits by-products 140
7.3.5 Vegetable by-products 144 9 Coffee waste: a source of valuable
7.4 Innovative drying techniques and technologies for sustainable
extraction methods for fruit and development 173
vegetable by-products 146
7.4.1 Infrared-assisted convective drying 146 Vicente A. Mirón-Mérida, Blanca E. Barragán-Huerta
7.4.2 Microwave and combined and Paulina Gutiérrez-Macı́as
microwave drying 147 9.1 Introduction 173
7.4.3 Green technology: by-product 9.2 Coffee beans: chemical composition
extraction techniques 147 and structure 174
7.5 Innovations and sustainable food 9.3 Coffee production and generated waste 176
ingredients 149 9.4 Strategies used to valorize coffee waste 177
7.6 Strategic road map for sustainable 9.5 Bioproducts for food and pharmaceutical
utilization of by-products 149 industry applications from coffee waste 177
7.7 Conclusion, opportunities, and future 9.5.1 Antioxidant compounds 177
challenges 150 9.5.2 Antimicrobials 180
Acknowledgments 151 9.5.3 Organic acids 183
References 151
9.5.4 Enzymes 183
9.5.5 Colorants 184
8 Current trends on the valorization of 9.6 Bioenergy production from coffee
waste fractions for the recovery of waste 184
9.6.1 Biodiesel 184
alkaloids and polyphenols:
9.6.2 Bioethanol 186
case study of guarana 157 9.6.3 Biogas 186
Ádina L. Santana and Gabriela A. Macedo 9.7 Materials from coffee waste 187
9.7.1 Polymers for packaging materials 187
Abbreviations 157 9.7.2 Building materials 188
8.1 Introduction 157 9.8 Agricultural applications 188
8.2 Guarana (Paullinia cupana) 158 9.8.1 Composting and fertilizers 188
8.2.1 Botanical description and traditional 9.8.2 Mushroom cultivation 189
use 158 9.9 Miscellaneous 190
8.2.2 Chemical composition 158 9.9.1 Biosorbents 190
8.2.3 Health aspects on the administration 9.10 Conclusion and future perspectives 191
of guarana 159 Acknowledgments 191
8.2.4 Processing of guarana and products: References 192
current scenario 160
8.3 Emerging processing strategies to recover
alkaloids and polyphenols 160 10 Valorization of coffee wastes for
8.3.1 Extraction 160
effective recovery of value-added
8.3.2 Encapsulation 162
8.4 Current trends and perspectives: bio-based products: an aim to
biorefinery approach applied for enhance the sustainability and
the integral use of guarana 165 productivity of the coffee industry 199
8.4.1 Production of extracts and
Arunima Nayak and Brij Bhushan
microparticles: process intensification 165
8.4.2 Application in food products 165 10.1 Introduction 199
8.4.3 Production of energy 166 10.2 Valorization of coffee wastes 200
viii Contents

10.2.1 Production of biofuels 200 12 Various conversion techniques for

10.2.2 Recovery of value-added the recovery of value-added
bioactives 207
products from tea waste 237
10.2.3 Production of biomaterials 208
10.2.4 Development of bioadsorbents 211 Nabajit Dev Choudhury, Nilutpal Bhuyan,
10.3 Conclusion, opportunities, and future Rumi Narzari, Ruprekha Saikia, Dibyakanta Seth,
challenges 212 Niharendu Saha and Rupam Kataki
References 212
12.1 Introduction 237
12.2 Process integration for setting up
a waste biorefinery 241
12.2.1 Biorefinery platforms 242
11 Valorization of tea waste for 12.2.2 Technological processes 243
multifaceted applications: 12.2.3 Feedstock groups 244
a step toward green and sustainable 12.2.4 Product groups 245
development 219 12.3 Tea waste and its worldwide availability 245
12.4 Physicochemical properties of tea
Omkar S. Nille, Akshay S. Patil, waste 247
Ravindra D. Waghmare, Vaibhav M. Naik, 12.5 Biofuel and bioenergy production 249
Datta B. Gunjal, Govind B. Kolekar and
12.5.1 Products from thermochemical
Anil H. Gore
conversion 249
11.1 Introduction 219 12.5.2 Biodiesel 250
11.2 Biomass sources 220 12.5.3 Bioethanol 251
11.3 Biomass valorization 220 12.6 Solid fuel 253
11.3.1 Carbonization 221 12.7 Tea waste-based biorefinery and
11.3.2 Pyrolysis 222 production of value-added product 253
11.3.3 Hydrothermal treatment 222 12.7.1 Electrochemical 253
11.3.4 Microwave treatment 224 12.7.2 Chemical derivatives from tea
11.3.5 Chemical activation 224 waste 253
11.4 Tea waste biomass: source, properties, 12.7.3 Animal feed and composting 256
and constituents 225 12.7.4 Manufacturing of instant tea 256
11.4.1 Field to tea industry 225 12.7.5 Tobacco substitutes and foaming
11.4.2 Tea waste residue/biomass from agents 256
kitchens, cafeterias, canteens, 12.8 Rules/regulations concerning the
and tea shops 225 safety of valorization of tea wastes 257
11.4.3 Properties and constituents 225 12.9 Conclusion, opportunities, and future
11.5 Value-added products from tea challenges 258
waste 226 References 259
11.5.1 Adsorbents 226
11.5.2 Activated carbon 226 13 Cocoa: Beyond chocolate,
11.5.3 Magnetic adsorbents 227 a promising material for potential
11.5.4 Carbon nanodots 227 value-added products 267
11.5.5 Graphene oxide dots 228
11.6 Multifaceted applications of valorized Paulina Gutiérrez-Macı́as,
waste tea products 229 Vicente A. Mirón-Mérida, C. Odı́n Rodrı́guez-Nava
11.6.1 Sensing and detection 229 and Blanca E. Barragán-Huerta
11.6.2 Pollutant removal, water 13.1 Introduction 267
treatment, and environmental 13.2 Chemical composition of the cocoa
remediation 230 pod 268
11.6.3 Agriculture and food industry 230 13.3 Cocoa process and its by-products and
11.6.4 Energy and catalysis 230 waste 269
11.6.5 Biomedical applications 232 13.4 Valorization of cocoa by-products and
11.7 Conclusion, opportunities, and waste 269
future challenges 233 13.4.1 Applications for the food industry, agri-
References 233 culture, and livestock 271
 Contents ix

13.4.2 Applications for the pharmaceutical 16.3 Extraction of phenolic compounds 333
and cosmetic industries 276 16.3.1 Phenolic compounds of grape
13.4.3 Environmental developments seeds 333
from cocoa waste 277 16.3.2 Methods of extraction 335
13.4.4 Composite materials 280 16.4 Extraction of oil 336
13.5 Conclusion, opportunities, and future 16.4.1 Chemical composition of
challenges 281 grape seed oil 336
Acknowledgments 282 16.4.2 Methods of extraction 338
References 282 16.4.3 Uses of grape seed oil 339
16.5 Use as a biosorbent 340
16.6 Application of seed extracts in foods 340
14 Nuts by-products: the Latin
16.7 Conclusion, opportunities, and
American contribution 289 future challenges 342
Elisa Dufoo-Hurtado, Ivan Luzardo-Ocampo, References 342
S.M. Ceballos-Duque, B. Dave Oomah,
Ma. Elena Maldonado-Celis and
Rocio Campos-Vega 17 Seed wastes and byproducts:
reformulation of meat products 347
14.1 Introduction 289
14.2 Impact of nut by-products 290 Carlos Pasqualin Cavalheiro, Maurı́cio Costa
14.2.1 Economic and environmental Alves da Silva, Claudia Ruiz-Capillas and
impact 290 Ana M. Herrero
14.3 Nutritional and functional nut 17.1 Introduction 347
by-products 290 17.2 Seeds and byproducts as fat replacers
14.3.1 Pistachios 290 in meat products 348
14.3.2 Hazelnuts 296 17.3 Bioactive compounds from seeds for
14.3.3 Almonds 300 use in meat products 356
14.3.4 Walnuts 302 17.4 Conclusion, opportunities, and future
14.3.5 Brazil nuts 304 challenges 363
14.3.6 Pecans 305 References 364
14.3.7 Cashew nuts 306
14.4 Conclusion, opportunities, and
future challenges 308
18 Recent advances and emerging
References 309 trends in the utilization of dairy
by-products/wastes 371
15 Valorization of seeds of the genera Boon Fung Leong, Wei Chean Chuah and
Cucumis, Citrullus, and Cucurbita 317 Fook Yee Chye

Patrı́cia Nunes and Rajeev Bhat 18.1 Introduction 371

18.2 Dairy industrial wastes 371
15.1 Introduction 317 18.2.1 Dairy wastewater 372
15.2 Cucurbitaceae family 318 18.2.2 Whey 373
15.3 Seed composition 319 18.3 Environmental impacts 374
15.4 Bioactive compounds 320 18.4 Advanced biotechnological approaches
15.5 Valorization of seeds 321 in utilizing dairy wastes 375
15.6 Conclusion, opportunities, and 18.4.1 Bioplastics 375
future challenges 323 18.4.2 Exopolysaccharides 377
Acknowledgment 324
18.4.3 Galacto-oligosaccharides 377
References 324
18.4.4 Biofuels 378
18.4.5 Organic acids 380
16 Valorization of grape seeds 331 18.4.6 Bioactive peptides 380
18.4.7 Single-cell protein 381
Maria Tsiviki and Athanasia M. Goula
18.4.8 Biosurfactants 381
16.1 Introduction 331 18.5 Conclusion, opportunities, and future
16.2 Characterization and content of grape challenges 382
seeds 332 References 383
x Contents

19 Whey: generation, recovery, and 20.4.1 Technofunctional properties of

use of a relevant by-product 391 buttermilk 419
20.4.2 Health benefits of buttermilk
Gustavo Luis de Paiva Anciens Ramos, components, including MFGM 420
Jonas Toledo Guimarães, Tatiana Colombo 20.4.3 Opportunities to produce
Pimentel, Adriano Gomes da Cruz, food-grade ingredients enriched in
Simone Lorena Quitério de Souza and
polar lipids and MFGM from
Simone Maria Ribas Vendramel
buttermilk 420
19.1 Introduction 391 20.4.4 Diversity of MFGM-enriched
19.2 Cheese manufacture 392 ingredients 421
19.3 Characteristics of whey 394 20.5 Wastewaters from processing,
19.4 Main destinations of whey 395 cleaning, and sanitary processes 422
19.4.1 Food applications 396 20.6 Conclusions and future outlook 422
19.4.2 Food supplements 398 Acknowledgments 422
19.4.3 Animal feed 399 References 422
19.4.4 Microencapsulation of
probiotics 399 21 Sustainable utilization of gelatin
19.4.5 Fertilizers 399
19.4.6 Packaging 399
from animal-based agri food
19.4.7 Flavor 401 waste for the food industry and
19.4.8 Whey bioconversion 401 pharmacology 425
19.4.9 Organic chemicals 402 Elif Tuğçe Aksun Tümerkan
19.4.10 Therapeutic agents 402
19.5 Whey recovery and purification 403 21.1 Introduction 425
19.5.1 Membrane separation 21.1.1 Categories and scale of
technology 403 agri food waste 425
19.5.2 Electrodialysis 405 21.2 Socioeconomic and environmental
19.5.3 Isoelectric precipitation 406 impact of agri food waste 427
21.3 Valorization of agri food waste 427
19.5.4 Adsorption 407
21.4 Gelatin: a value-added product from
19.5.5 Chromatographic separation 407
animal-derived waste 429
19.6 Conclusion, opportunities, and future
21.4.1 Gelatin derived from mammalian
challenges 408
References 409 species 429
21.4.2 An alternative to mammalian
gelatin: poultry gelatin 431
20 Valorization of dairy by-products for 21.4.3 A promising approach: fish
gelatin 432
functional and nutritional applications: 21.5 Usage of animal-originated gelatin in
recent trends toward the milk fat the food industry 433
globule membrane 415 21.5.1 Gelatin as a paramount food
Christelle Lopez additive 433
21.5.2 Gelatin as a coating and
20.1 Introduction 415 packaging material 434
20.2 Milk composition 416 21.6 Usage of animal-originated gelatin in
20.3 Main by-products of the dairy industry: pharmacology 434
whey, skimmed milk, and buttermilk 417 21.6.1 Gelatin—an inactive ingredient in
20.3.1 Production of whey and main pharmaceutical products 435
valorization 417 21.6.2 Gelatin in tissue engineering 435
20.3.2 Production of skimmed milk and 21.6.3 Other usages of gelatin in
main valorization 419 pharmacology 436
20.3.3 Production of buttermilk and 21.7 Challenges to animal-derived gelatin in
butter serum 419 the food and pharmacology industries 436
20.4 New trends toward the valorization of 21.8 Conclusion, opportunities, and future
buttermilk: specific interests in the milk challenges 437
fat globule membrane 419 References 437
 Contents xi

22 New food strategies to generate 23.2.17 Rules, regulations, and safety

sustainable beef 443 aspects 470
23.3 Conclusion, opportunities, and future
Almudena González González and challenges 470
Maria Patricia Guerrero Garcia-Ortega References 471
Further reading 474
22.1 Introduction 443
22.1.1 Reduce greenhouse gas emissions from
cattle by changing the feed 24 Biowaste eggshells as efficient
composition 444 electrodes for energy storage 475
22.2 Influence of the feed composition on
the quality of beef 448 Manickam Minakshi, Philip A. Schneider and
22.3 Case study 450 Maximilian Fichtner
22.3.1 In vitro test 450 24.1 Introduction 475
22.3.2 In vivo test 451 24.2 Valorization of biowaste chicken
22.4 Conclusion, opportunities, and future eggshells 477
challenges 453 24.2.1 Phenomenological description of
Acknowledgments 453 chicken eggshells 477
References 454
24.2.2 Eggshell and eggshell membrane 478
24.2.3 Repurposing the eggshell
product 478
23 Valorization of wastes and 24.3 Applications 478
by-products from the meat 24.3.1 Use of eggshells for
industry 457 UV-protective applications 478
24.3.2 Use of eggshells for biomedical
Anand Mohan and Jade M. Long
applications 479
23.1 Introduction 457 24.3.3 Use of eggshells for industrial
23.1.1 Animal waste and by-product wastewater applications 480
categorization 457 24.3.4 Use of eggshells for biodiesel
23.1.2 Global impact 458 production 481
23.1.3 Meat by-product utilization 459 24.3.5 Use of eggshells for construction
23.1.4 Economic value 460 and building 482
23.1.5 Commercial impact 460 24.3.6 Eggshell-derived nanomaterials 482
23.1.6 Nutritional composition of 24.4 Eggshells as efficient electrodes for
meat by-products 460 energy storage 483
23.1.7 Chemical composition 461 24.4.1 General overview of hybrid
23.2 Value-added food ingredients 462 supercapacitors 483
23.2.1 Spray-dried animal muscle 462 24.4.2 Nanostructured cathode
23.2.2 Biologically active compounds 462 materials
23.2.3 Protein content 463 for hybrid supercapacitors and
23.2.4 Fat content 463 the effects of the materials 484
23.2.5 Other uses 463 24.4.3 Anode materials for hybrid
23.2.6 Regulation and classification 464 supercapacitors 485
23.2.7 Tongue 464 24.4.4 Micro-algae-derived carbon
23.2.8 Heart 465 electrode for hybrid
23.2.9 Liver 465 supercapacitors 485
23.2.10 Kidney 466 24.4.5 Wheat-straw-derived carbon
23.2.11 Brain 466 electrode for hybrid
23.2.12 Meat quality attributes 466 supercapacitors 486
23.2.13 Protein functionality and 24.4.6 Electrochemical device: battery
water-holding capacity 468 versus capacitor 487
23.2.14 Muscle composition 468 24.4.7 Eggshell-derived carbon electrode
23.2.15 Muscle structure 468 for hybrid supercapacitors in
23.2.16 Muscle fiber types 469 nonaqueous Li electrolyte 488
xii Contents

24.4.8 Eggshell-derived carbon electrode f 26.2.3 By-products from the

or hybrid supercapacitors in fish-processing industry 517
aqueous Na electrolyte 489 26.2.4 By-products from aquaculture 518
24.4.9 Biodegradable chitosan composite 26.3 Recovery of seafood by-products 518
electrode for hybrid 26.4 Valorization of seafood by-products 520
supercapacitors 490 26.4.1 New food products 520
24.5 Conclusion, opportunities, and future 26.4.2 Fishmeal and fish oil 520
challenges 491 26.4.3 Fish protein recovery 526
References 492 26.4.4 Bioproducts 527
26.4.5 Marine enzymes 528
26.4.6 Natural pigments 529
25 Recovery and application of bioactive 26.4.7 Energy and agronomic uses of
proteins from poultry by-products 497 by-products 529
26.5 Improvements in the management of
Íris Braz da Silva Araújo, Fábio Anderson Pereira Da seafood by-products 530
Silva, Miriane Moreira Fernandes Santos and 26.6 Conclusion, opportunities, and future
Rerisson do Nascimento Alves challenges 530
25.1 Introduction 497 References 531
25.2 Generation and disposal of chicken
industry waste 497
25.3 Nutritional value of poultry
27 Utilization of seafood-processing
by-products 499 by-products for the development of
25.4 Bioactive proteins from poultry value-added food products 537
by-products: potential applications 500
Samuel Chetachukwu Adegoke and
25.4.1 Skin 500
Reza Tahergorabi
25.4.2 Feet 501
25.4.3 Keel 502 27.1 Introduction 537
25.4.4 Feathers 502 27.2 Seafood-processing by-products
25.4.5 Blood 503 definition and statistics 538
25.4.6 Bones 504 27.3 Fundamental components of
25.4.7 Head: comb, wattle, earlobe, seafood-processing by-products 540
beak 504 27.3.1 Lipids 540
25.4.8 Mechanically deboned chicken 27.3.2 Proteins 541
meat 505 27.3.3 Chemical and enzymatic recovery
25.4.9 Abdominal fat 505 methods of seafood-processing
25.4.10 Offal 505 by-products 542
25.5 Techniques for obtaining bioactive 27.3.4 Isoelectric solubilization and
proteins from by-products of the precipitation 544
chicken industry: recent trends 506 27.3.5 Protein hydrolysis 545
25.6 Conclusion, opportunities, and future 27.3.6 Surimi manufacturing 546
challenges 509 27.3.7 Development of value-added
References 509 food products from the proteins
recovered from fish-processing
by-products 547
26 Valorization of seafood processing 27.3.8 Development of value-added
by-products 515 products from oil recovered from
seafood-processing by-products 551
Vida Šimat
27.3.9 Development of value-added
26.1 Introduction 515 products from other materials
26.1.1 Terminology issues 515 recovered from seafood-processing by-
26.2 The position of by-products in global products 551
fisheries and seafood industry 516 27.4 Conclusion, opportunities, and
26.2.1 Fish supply chain 516 future trends 553
26.2.2 Discards from fisheries 517 References 555
 Contents xiii

28 Valorization of seafood industry 30 Sustainability of agri-food supply

waste for gelatin production: chains through innovative waste
facts and gaps 561 management models 591
Elif Tuğçe Aksun Tümerkan Muneer Ahmad Magry and Sapna A. Narula
28.1 Introduction 561 30.1 Introduction 591
28.2 Amounts of seafood waste 563 30.2 Food wastage as a hurdle for
28.2.1 Wastes after fish processing 564 global security 591
28.2.2 Waste generated from other 30.3 Global food loss scenario 593
seafood 564 30.3.1 Causes of food losses 595
28.3 Valorization strategies for seafood 30.4 Food waste management through
waste 565 valorization: global efforts 595
28.4 The importance of aquatic gelatin for 30.4.1 Food waste valorization
academia and industry 566 techniques 596
28.4.1 A versatile industrial product: 30.5 The case of an emerging economy:
gelatin 566 food loss and reduction strategies in
28.4.2 Aquatic gelatin and its benefits 567 India 597
28.4.3 Fish gelatin derived from waste 568 30.5.1 Recent policy push as an enabler
28.5 Mind the gaps: fish gelatin from waste 569 for food loss reduction 599
28.5.1 Sustainability and sanitary issues 30.5.2 Constraints, actors, and enablers
for the raw material 569 for reductions in food loss 600
28.5.2 Health-related issues 570 30.6 Possible interventions and the way
28.5.3 Sensorial attributes of aquatic forward for food waste valorization 600
30.7 Conclusion, opportunities, and future
gelatin 570
challenges 601
28.6 Possible solutions 571
References 603
28.6.1 Well-organized process for raw
material through legislation 571
28.6.2 Solutions to health-related issues 572 31 Food waste generation and
28.6.3 Overcoming the sensorial management: household sector 607
problems of aquatic gelatin 572
Chanathip Pharino
28.7 Conclusion, opportunities, and future
challenges 573 31.1 Introduction 607
References 573 31.2 Food waste overview 607
31.2.1 Definition 607
31.2.2 Waste composition overview 608
29 Effective valorization of aquaculture 31.2.3 Causes and sources of food
by-products: bioactive peptides and waste 608
31.3 Food waste policy 610
their application in aquafeed 579 31.3.1 European Union 611
Mehdi Nikoo 31.3.2 Australia 611
31.3.3 United States 611
29.1 Introduction 579
31.3.4 The Netherlands 611
29.2 Fish protein hydrolysates and
peptides 579 31.3.5 Canada 611
29.3 Sources of aquaculture by-products 580 31.3.6 Singapore 612
29.4 Handling and processing of seafood 31.3.7 Thailand 612
by-products for production of protein 31.4 Food waste management 612
hydrolysates and peptides 581 31.4.1 The food waste management
29.4.1 Utilization of fish protein hierarchy 612
hydrolysates and peptides 31.4.2 Food waste management
as fish feed 584 approaches 613
29.5 Conclusion, opportunities, and future 31.5 Food waste management incentives 614
challenges 587 31.5.1 Cobenefits from food waste
Acknowledgment 588 reduction 614
References 588
xiv Contents

31.5.2 Lessons learned on food waste 33.2 Sources of wastewater 646

management 615 33.3 Techniques for treatment of wastewater 646
31.6 Conclusion, opportunities, and future 33.4 Physiochemical treatments 647
challenges 616 33.4.1 Coagulation flocculation 647
Acknowledgments 617 33.4.2 Adsorption 649
References 617 33.4.3 Membrane treatment 650
33.4.4 Biological treatment 651
32 Sustainable valorization of food- 33.4.5 Electrochemical treatment 653
processing industry by-products: 33.4.6 Advanced oxidation process treatment 654
33.5 Potential end products from wastewater
challenges and opportunities to treatments 655
obtain bioactive compounds 619 33.5.1 Development of bioenergy resources 655
S. Simões, A. Costa, A.C. Faria-Silva, A. Ascenso, 33.5.2 Production of volatile fatty acids 656
J. Marto, M. Carvalheiro, L.M. Gonçalves, 33.5.3 Development of biopolymers 656
M. Marques, A. Paiva, M. Bento, P. Simões and 33.5.4 Development of bio-agricultural
H.M. Ribeiro products 657
33.5.5 Valorized bio-active compounds 657
32.1 Introduction 619
32.2 Food processing and waste production 620 33.5.6 Miscellaneous valorized products 658
33.6 Conclusion, opportunities, and future
32.2.1 Socioeconomic considerations
challenges 658
and environmental concerns 620 Acknowledgment 659
32.2.2 What can be used as raw References 659
material for bioactive
compounds recovery? 620
32.3 Bioactives in food waste: chemical 34 Valorization of cotton wastes for
classes and activities 621 agricultural and industrial applications:
32.4 Challenges in extraction: searching for present status and future
green and sustainable separation
of natural products from waste 623
prospects 665
32.4.1 Conventional methods 624 K. Velmourougane, D. Blaise, S. Savitha and
32.4.2 Nonconventional methods 625 V.N. Waghmare
32.5 Are green extraction techniques
cost-effective processes? 627 34.1 Introduction 665
32.6 Opportunities for new valuable 34.2 Cotton wastes and the need for their
compounds 629 valorization 666
34.3 Composition of cotton plants 668
32.6.1 Applications of recovered
34.4 Classification of cotton wastes 668
molecules in nutraceuticals and
34.4.1 On-farm cotton wastes and their
reinvented foods 629
utilization 668
32.6.2 Garbage to glamour: incorporating
34.4.2 Off-farm cotton wastes and their
recovered bioactives in skin care
utilization 674
products 630
34.5 A conceptual model to utilize on-farm
32.7 New business and marketing concepts
cotton wastes 678
for recovered bioactives 632
34.6 Conclusion, opportunities, and future
32.8 Nanocellulose for packaging—
challenges 678
biomaterials production 634
References 681
32.9 Conclusion, opportunities, and future
challenges 636
References 636 35 Advanced techniques for recovery
of active compounds from food
33 Revitalization of wastewater from by-products 693
the edible oil industry 645
Irina Fierascu, Radu Claudiu Fierascu and
Muhammad Asim Shabbir, Waqar Ahmed, Elwira Sieniawska
Moazzam Rafiq Khan, Talha Ahmad and
Rana Muhammad Aadil 35.1 Introduction 693
35.2 Conventional extraction techniques
Abbreviations 645 for food waste valorization 694
33.1 Introduction 645 35.2.1 Pressurized liquid extraction 694
 Contents xv

35.2.2 Microwave-assisted extraction 698 37.4.1 Optimization of processing

35.2.3 Ultrasound-assisted extraction 699 parameters 733
35.3 Nonconventional extraction techniques 37.4.2 Influence of pH 734
for food waste valorization 700 37.4.3 Influence of salt addition 735
35.3.1 Ohmic technologies 700 37.4.4 Protein functionalization 736
35.3.2 Natural deep eutectic solvents for 37.4.5 Dehydrothermal treatment 736
extraction of bioactive 37.4.6 Addition of clays 737
compounds 701 37.4.7 Addition of hydrocolloids 738
35.4 Conclusion, opportunities, and future 37.5 Benefits of natural-based
challenges 703 superabsorbent materials 738
Acknowledgments 704 37.6 Conclusion, opportunities, and future
References 705 challenges 739
Acknowledgments 739
References 739
36 Application of combined extraction
and microextraction techniques for
food waste 711 38 Natural deep eutectic solvents for
sustainable extraction of pigments and
B.K.K.K. Jinadasa, Antonio Moreda-Piñeiro and
Scott W. Fowler
antioxidants from agri-processing
waste 747
36.1 Introduction 711
36.2 Microextraction techniques 712 Sonia Kumar and Marianne Su-Ling Brooks
36.2.1 Solid sorbent-based Abbreviations 747
microextraction 712 38.1 Introduction 747
36.2.2 Solid-phase microextraction 712 38.2 Natural deep eutectic solvents 749
36.2.3 Stir bar sorptive extraction 713 38.3 Natural pigments from agri-processing
36.2.4 Liquid-phase microextraction waste 751
techniques 715 38.3.1 Anthocyanins 753
36.2.5 Dispersive liquid liquid 38.3.2 Carotenoids 759
microextraction 715 38.3.3 Carthamine 759
36.2.6 Microextraction with deep eutectic 38.3.4 Curcumin 760
solvents and ionic liquids 718 38.4 Other antioxidant compounds from
36.2.7 Dispersive liquid liquid agri-processing waste 760
microextraction-solidified floating 38.4.1 Olive processing 761
organic droplets 718 38.4.2 Onion processing 767
36.3 Conclusion, opportunities, and future 38.4.3 Citrus processing 768
challenges 718 38.4.4 Coffee processing 768
References 719 38.4.5 Winemaking 769
38.4.6 Pomegranate processing 769
38.4.7 Miscellaneous 770
37 Superabsorbent materials from 38.5 Toxicity of NADES 771
industrial food and agricultural 38.6 Conclusion, opportunities, and
wastes and by-products 723 future challenges 772
Acknowledgments 774
Estefanı́a Álvarez-Castillo, Carlos Bengoechea, References 774
Manuel Felix and Antonio Guerrero
37.1 Introduction 723 39 Thermochemical and biochemical
37.2 Natural superabsorbent materials 724
37.2.1 Carbohydrates 724
treatment strategies for resource
37.2.2 Proteins 728 recovery from agri-food industry
37.2.3 Copolymers 729 wastes 787
37.3 Biodegradability of superabsorbent
Tharaka Rama Krishna C. Doddapaneni and
materials 732
Timo Kikas
37.4 Strategies to improve superabsorbent
properties in protein-based SAB 733 39.1 Introduction 787
xvi Contents

39.2 An overview on agri-food industry 40.4.2 Other applications 819

waste 788 40.5 Legal barriers to insects as biotools in
39.2.1 Crop residues 788 circular economy in European
39.2.2 Agricultural products processing Union 821
industry waste 788 40.6 Conclusion and future perspectives 823
39.2.3 Food waste 789 References 823
39.2.4 Composition of agri-food industry
waste 789 41 Sustainability of food industry
39.2.5 Handling of agri-food industry
wastes: a microbial approach 829
waste 789
39.3 Thermochemical conversion of Sergi Maicas and José Juan Mateo
agri-food industry waste 791
39.3.1 Combustion 791 41.1 Introduction 829
39.3.2 Pyrolysis of agri-food waste 793 41.1.1 Wineries 830
39.3.3 Gasification 795 41.1.2 Olive oil mills 830
39.4 Biochemical conversion of agri-food 41.2 Types of residual biomass generated 831
industry wastes 796 41.2.1 Winery industry 831
39.4.1 Anaerobic digestion 796 41.2.2 Olive oil industry 834
39.4.2 Fermentation of agri-food waste 798 41.3 Microbial valorization of wastes 836
39.5 Challenges and opportunities 800 41.3.1 Biorefinery 836
39.5.1 Thermochemical conversion 41.3.2 Composting 841
processes 800 41.3.3 Industrial additives and
39.5.2 Biochemical conversion ingredients 842
processes 801 41.3.4 Microbial biomass 844
39.6 Conclusion, opportunities, and future 41.3.5 Other uses 845
challenges 802 41.4 Conclusion, opportunities, and future
Acknowledgments 803 challenges 845
References 803 References 846

40 Bioconversion of agri-food waste 42 Polyphenols from food processing

and by-products through insects: byproducts and their
a new valorization opportunity 809 microbiota gut brain axis-based
Giulia Leni, Augusta Caligiani and Stefano Sforza
health benefits 855
Santad Wichienchot and Saravanan Chakkaravarthi
40.1 Introduction: the “Circular Economy”
concept for agro-food waste reduction 42.1 Introduction 855
and how insects fit in it 809 42.2 Sources of byproduct polyphenols
40.2 Insect species and rearing substrates 811 from food industries 856
40.2.1 Rearing substrates for Hermetia 42.2.1 Food industries byproduct
illucens 812 polyphenols 856
40.2.2 Rearing substrates for other insect 42.2.2 Fruit byproducts 856
species 813 42.2.3 Vegetable byproducts 857
40.2.3 Lignocellulosic substrates 813 42.2.4 Cereals and pulses byproduct 858
40.2.4 Exploring the possibilities of 42.3 Structure and class of byproduct
insect rearing on unauthorized polyphenols 859
substrates 814 42.4 Extraction of polyphenols from food
40.3 Insect processing 814 processing and agricultural byproducts 859
40.3.1 Killing 814 42.4.1 Conventional solvent extraction 859
40.3.2 Drying 815 42.4.2 Microwave-assisted extraction 859
40.3.3 Grinding 815 42.4.3 Ultrasound-assisted extraction 859
40.3.4 Extraction of valuable compounds from 42.4.4 Deep eutectic solvent extraction 862
insect biomass 815 42.4.5 Supercritical fluid extraction 862
40.4 Insect applications 817 42.4.6 Pressurized fluid extraction 862
40.4.1 Feed and food 817 42.4.7 Enzyme-assisted extraction 863
 Contents xvii

42.5 Applications of byproducts’ 44.4 Entrepreneurial ecosystems in rural

polyphenols 863 areas 905
42.6 Gut fermentation of polyphenols and 44.5 A case study: promoting low-carbon
their health benefits 864 business ecosystem in a rural district 906
42.6.1 Era of gut brain axis 865 44.5.1 The current stage of circular
42.6.2 Biotransformation of dietary economy in Nivala district 906
polyphenols by gut microbiome 868 44.5.2 The future vision of carbon-free
42.6.3 Health benefits of dietary ecosystem in Nivala 908
polyphenols and its metabolites 870 44.6 Conclusion, opportunities, and future
42.7 Conclusion, opportunities, and future challenges 910
challenges 873 References 910
References 873
45 Agricultural waste valorization for
43 Agro-waste-derived silica sustainable biofuel production 913
nanoparticles (Si-NPs) as Tibor Pasinszki and Melinda Krebsz
biofertilizer 881
45.1 Introduction 913
Ng Lee Chuen, Mohd Sabri Mohd Ghazali, 45.2 Production of biofuels from
Muhamad Fairus Noor Hassim, Rajeev Bhat and lignocellulosic waste 914
Aziz Ahmad 45.2.1 Pretreatment of lignocellulosic
43.1 Introduction 881 waste 915
43.1.1 Agri-food wastes 881 45.2.2 Biological processes to produce
43.1.2 Silicon in plants 881 fuel 917
43.1.3 The current trend of silicon in 45.2.3 Thermal processes to produce
agriculture 882 fuel 920
43.2 Natural sources, extraction methods, 45.3 Conclusion, opportunities, and future
and physicochemical properties 882 challenges 923
43.3 Rice husk-derived SiO2 nanoparticles 885 References 924
43.4 Characterizations of silica
nanoparticles 885 46 Valorization of fruit processing
43.5 Advantages and applications of silica
nanoparticles in agriculture 886 by-product streams into integrated
43.6 Fertilizers 886 biorefinery concepts: extraction of
43.7 Delivery vectors 889 value-added compounds and
43.8 Soil water retention capacity 889 bioconversion to chemicals 927
43.9 Remediation of heavy metals and
hazardous chemicals 889 Maria Alexandri, Sofia Maina, Erminta Tsouko,
43.10 Weeds, pests, and pathogens Harris Papapostolou, Apostolis Koutinas and
management 889 Konstantina Kourmentza
43.11 Conclusion, opportunities, and future
challenges 891 46.1 Introduction 927
Acknowledgments 892 46.2 Organic acids production 928
References 892 46.2.1 Citric acid 928
46.2.2 Lactic acid 928
46.2.3 Succinic acid 931
44 Supply of biomass and agricultural 46.2.4 Acetic acid 931
waste for promoting low-carbon 46.2.5 Fumaric acid 931
business-ecosystem 899 46.2.6 Other organic acids 932
46.3 Enzymes 932
Ulla Lehtinen and Katariina Ala-Rämi
46.4 Biopolymers 935
44.1 Introduction 899 46.4.1 Polyhydroxyalkanoates production
44.2 The concept of circular economy 900 utilizing fruit waste streams 936
44.3 Sustainable supply chain and reverse 46.4.2 Bioconversion of fruit waste to
logistics 902 bacterial cellulose 937
44.3.1 Biomass as a source of energy 46.5 Recovery of antioxidants and essential
and fuel 904 oils from fruits 938
xviii Contents

46.5.1 Recovery of antioxidants 47.4.2 Biological fixation 956

compounds 938 47.5 Conclusion, opportunities, and future
46.5.2 Recovery of essential oils 940 challenges 959
46.6 Conclusion and future outlook 940 References 959
References 940
48 Valorization of agrifood wastes and
47 Recovery and valorization of CO2 byproducts through
from the organic wastes nanobiotechnology 963
fermentation 947 Luna Goswami, Gargi Dey and
Barbara Ruivo Valio Barretti, Marcela Kloth, Sandeep K. Panda
Alessandra Cristine Novak Sydney, Luiz Gustavo
48.1 Introduction 963
Lacerda, Julio Cesar de Carvalho, Adenise Lorenci
48.2 Agrifood wastes: international status 964
Woiciechowski, Carlos Ricardo Soccol and
48.2.1 Types of agrifood wastes and
Eduardo Bittencourt Sydney
compositions 964
47.1 Introduction 947 48.2.2 Conventional valorization
47.2 Overview of organic wastes production 948 processes 964
47.2.1 Agriculture wastes 948 48.3 Bottleneck in conventional processes
47.2.2 Animal wastes 949 of agrifood waste valorization 966
47.2.3 Food processing wastes 949 48.4 Valorization process by
47.2.4 Food wastes 950 nanobiotechnology 967
47.2.5 Paper and cellulose production 48.4.1 Carbon-based nanomaterials 967
wastes 950 48.4.2 Noncarbon-based nanomaterials 970
47.2.6 Urban sewage sludge 950 48.5 Conclusion, opportunities, and future
47.3 Organic wastes reuse technologies: challenges 973
ethanol and biogas production 951 Acknowledgment 974
47.3.1 Ethanol 952 References 974
47.3.2 Biogas and biohydrogen 953 Index 979
47.4 CO2 valorization technologies 954
47.4.1 Chemical fixation 954
Foreword
Climate protection and the efficient use of natural
resources are among the challenges of this century, partic-
ularly in the context of increasing global economic devel-
opment and a growing world population. The sustainable
development goals of the United Nations and the
European Green Deal of the European Union take up
these challenges and set a framework and goals for sus-
tainable development. Bioeconomy, which is now highly
valued in many countries, can make a significant contri-
bution to this. This includes in particular the transforma-
tion of an oil-based economy to an economy in which
fossil resources are replaced by renewable raw materials
and the recycling of organic residues and waste. It should
be emphasized that the production of nonfossil-based pro-
ducts through the recycling and valorization of organic
by-products and waste does not create competition with
food production.
This book “Valorization of Agri-food Wastes and By-
products: Recent Trends, Innovations, and Sustainability
Challenges” takes up this important topic in this context
regarding waste and by-products occurring during food
production and processing. It covers a broad spectrum of
valorization of waste and by-products in the production
and processing of fruits and vegetables, nuts and seeds, in
the beverage industry, and in the dairy, meat, poultry, and
seafood industries. It also highlights opportunities and
challenges related to waste management along the agri-
food supply chains including those of households, innova-
tive food waste treatment and recovery technologies, in
the production of novel materials, biofuel production, new
bioeconomic business systems, and climate change miti-
gation measures. It demonstrates current trends in
research and development and gives an overview of the
state-of-the art in food waste management and in the pro-
duction of innovative products from organic residues and
provides theoretical, experimental, and practical
experience.
The topics are presented meticulously by global
experts and scientists from all around the world. The pub-
lication of this book is well timed and will be an excellent
source of information for all the scientists, technologists,
and decision-makers working in the agri-food sector. In
addition, this book is expected to be an important contri-
bution for further development and understanding of the
bioeconomy concepts. It will also be an excellent refer-
ence material for teaching undergraduate and postgraduate
level students. All this makes this book a valuable source
for science and practice.
This book has been excellently edited by Prof. Dr.
Rajeev Bhat, an established expert in the field of agri-
food technology. This book is timely published by
Elsevier and I wish it a wide distribution and recognition.
Martin Kranert
Solid Waste Management and Emissions, Institute for
Sanitary Engineering, Water Quality and Solid Waste
Management, University of Stuttgart, Stuttgart, Germany
xxv
Introduction
Derek Stewart
Advanced Plant Growth Centre, The James Hutton Institute, Dundee, United Kingdom
The world is reaching a crisis point in terms of climate
change and the impacts this is having on our ability to
produce food, products, and goods, and to live an
acceptable quality of live. The FAO identifies that the
predicted population increase to 8.3 billion by 2030 will
create a 50% increase in demand for food and energy and
with this a 30% increased demand for freshwater and an
associated need for 120 Mha in developing countries to
allow much of this food to be produced. However, the
Intergovernmental Panel on Climate Change research and
modeling has identified that if climate change is left
unaddressed it may reduce agricultural production by 2%
each decade (while demand increases 14%) and that over
the period from now until 2050 up to 40% of the world
will develop unfamiliar climates. As if this wasn’t
enough, a further 3 billion middle-class consumers will
enter the market by 2030 to give a total of 5.3 billion, and
of these China and India will comprise 66% of the global
middle-class population and 59% of middle-class
consumption. This elevated affluence group will acceler-
ate demand for products and hence resources (https://
knowledge4policy.ec.europa.eu/growing-consumerism_en;
accessed 01.03.21).
This means we have to change how we produce pro-
ducts, including food, reduce waste, and maximize the
reuse and valorization of any wastes, or more appropri-
ately, coproducts. This approach to resource use maximi-
zation has been an activity that we have all tended to do
at the small scale but the need to truly make an impact on
and reverse climate change impacts requires larger-scale
activities and the adoption of the circular economy into
our everyday life. This is happening at national levels
with many countries developing circular economy strate-
gies, policies, and, in some cases, passing these into legis-
lation (Salvatori et al., 2019).
If we are to fully utilize resources and adopt a sustain-
able approach then we need to look where and how these
resources are produced, the nature of the coproducts, and
the existing and emerging processes that can effectively
and efficiently convert these to higher value products and
feedstocks.
The very nature of sustainability and renewable
resources focuses us toward natural and biologically
generated products and their associated coproducts and
is at the heart of this book. Here we have the latest
research findings dealing with the primary and second-
ary production industries’ coproducts encompassing sec-
tors such as crops, marine, livestock, poultry, and dairy.
This span embraces a wide ranges of chemistries, pro-
cesses, and opportunities for conversion to higher value
products and feedstocks. Allied to these is a section deal-
ing with opportunities and challenges in the circular
bioeconomy sector and it is heartening to see that this
encompasses important issues such as waste manage-
ment models, extraction technologies including emerg-
ing absorbents, eutectic solvents, passage through
biological systems such as insects and microbes, and the
combination of multiple technologies to create integrated
biorefinery approaches.
The many articles highlight how vibrant the research
area is, the many demands for new sustainable feed-
stocks, and the multiple routes that can be undertaken to
get to those end points. Prof. Rajeev Bhat has assembled
an impressive selection of authors and papers that not
only identify the scale of opportunities and challenges in
the circular bioeconomy but also deliver ground-
breaking solutions to see this science adopted and
exploited.
The book is timely. We are emerging from isolation
imposed as a result of the COVID-19 pandemic, which
xxix
Another random document with
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came to me about a year after I was ordained, as a feeling, or
conviction. Of course the refutation of my argument is that the
Church makes marriage a sacrament. I suppose most men have this
explained to them before they become priests, but I never found it
necessary.”
“Is the girl a nun now?” I pursued.
“No,” he said, a faint smile lurking about the corners of his mouth.
“She never took the final vows, but left the convent and married. She
has five very beautiful children, one of whom, the eldest, I’m
marrying next week. In fact, he’s named for me.”
This time the silence was longer and seemed almost a conclusion,
until I broke it with one last question.
“Do you think that was actually the devil who appeared to you, or
an illusion brought on by the state of your mind?”
He answered me very quietly. “The hand of God is seen in strange
places.”
ROBERT CRUISE MCMANUS.

Ballade
(Translated from a fifteenth century lyric of Charles d’Orleans)

Once in the weary wood of dull Distress

Where Fate condemned my leaden feet to stray
It chanced that Venus, now my comfortress,
Besought to know where I did take my way.
Then I replied, “My fortune’s gone astray,
And I long exiled ’mid this wood’s repose,
It happens I am one of whom men say,
‘A man astray, uncertain where he goes.’”

Then she, all smiles and godlike graciousness,

“Tell me, my friend, the reason, oh I pray.
Why is it you are lost in black Distress?
I may have power to set you on your way.
Long have I sought love’s pleasures to display
Unto your heart—I knew not of your woes.
Nor can I bear to see you thus to-day,
A man astray, uncertain where he goes.”

And I, “Alas! Most sovereign Princess!

You know my state: shall I repeat it? Nay!
’Twas Death—who doth all men alike oppress—
’Twas Death that stole my darling love away.
She who so guided me upon my way—
My only love, more lovely than the rose—
That while she lived no one of me might say,
‘A man astray, uncertain where he goes.’”

For I am blind—I catch no spark of day—

Nor but with tapping staff can find my way.
So tapping here and there the wanderer goes.
It is indeed a pity they must say,
“A man astray, uncertain where he goes.”

LAIRD GOLDSBOROUGH.
 Notabilia
The most important action of the University in its relation to the
student body is the Sunday chapel regulation, that eleven o’clock
non-sectarian Christian service and sermon is compulsory for all
Yale College undergraduates and members of the common
Freshman year. In this change of hour lies a change of issue. Before,
the ten-minute ten o’clock service was a bit of tolerated hypocrisy to
keep undergraduates in New Haven over the weekend. This
compulsory attendance at Divine Worship is an intolerable religious
offence.
Religion is a matter of individual opinion; compulsion is opposed to
individuality. Compulsory religion then by our own inherited
conception of that word is an impossibility. There can be no religion
for an intelligent person in Woolsey Hall. To those who are not
Christians it is intellectual persecution.
We are amused at the news that there was some discussion as to
whether there should be plants or members of the faculty on the
platform during the service. Plants seem to us the better choice;
being more inanimate, they are less hypocritical.
Really it is astonishing how Yale can be as much of an institution
of learning as it is, and still practice such stupidity in administration.

We should like to bring to our readers’ attention the following terse

facts about Commons. Commons has a compulsory patronage
amounting to approximately 900 men. It can count on a few hundred
more men who are working their way through. After its seating
capacity has thus been filled once, it need not (and does not)
accommodate any more for that meal; it can therefore calculate with
perfect accuracy, so that no food need be wasted. It requires cash in
advance, or bills sent home; it has therefore no credit to carry on its
books. At the present writing, it will allow no one to sign out: meals
taken elsewhere are wasted money for its customers. Its overhead is
reduced to a minimum—far more so than that of any other eating
house in college. And, added to this, it has the faculty to protect it.
Yet, what is happening? The charges for food are $9.00 per week,
without rebate for cash. The service is slow whenever the hall is
crowded. The food, while sometimes good, is by no means always
so, and if maintained at the present standard would be intolerable as
a year’s diet.
Considering the fact that, for nine hundred of its customers, it
requires no table runners, thereby saving approximately $800 per
week ($25,000 per year); there it is only $1.00 per week cheaper
than some eating houses, and 50 cents cheaper than most; that its
food is not as good as any of the others—considering these things,
we suggest that an investigation be made. We are anxious to be fair
in the matter and not judge too harshly a project which is as yet
young. But the college seems to be of the opinion that considerable
improvement must be shown by the Yale Dining Hall if it is to
continue its somewhat shaky career.

Taking the same paternal stand as they have taken in the case of
Commons, the faculty has decreed that the Liberal Club must ask
“permission” before inviting speakers to address their meetings. Just
what the Liberal Club will do about this, no one as yet knows.
Certainly it conflicts with the very principles and ideals of that club,
and represents a trend, on the part of the Yale faculty, to which the
club is especially opposed.
 Book Reviews

Tutor’s Lane. By Wilmarth Lewis. (Knopf.)

Imagine Yale College without appendages, and New Haven without
slums or business section, and life just as it is now and you will have
the setting for Mr. Lewis’ ’17 first novel, “Tutor’s Lane”.
You are given as hero a young English instructor, a graduate from
about the same class as Mr. Lewis, probably with a Chi Delta Theta
charm, and a heroine not greatly sophisticated, of good family, mildly
fond of “doing good” to “the people.” These two fondly follow a
Quixotic scheme of uplift (which he doesn’t even like, and about
which she’s a fool), and come out of it ashamed but at one in their
shame. The inevitable marriage ensues. The plot is the weakness of
the book. It is a thin-spun web, and disappointing.
But the non-plot characters, and the phrasing of the Syllabus, and
the satire scattered through the pages are features over which no
one can pass without delight. Mrs. Norris talks, the reader is
amused; Mr. Lewis talks, the reader is wholly captivated. It is not the
genial gay humor of Punch; it is something with a sharper touch than
that, more witty, more satirical. It is only when Mr. Lewis becomes
sympathetic with his character or with his reader that he fails. He is
superb when he is laughing at both simultaneously.
If he ever gets hold of a plot, the result will be a fine novel. He has
the power of restraint and objectivity which most moderns lack. He is
refreshing in the midst of so much that is conspicuously heavy and
bent with the weight of the world. His product is not marred by
continual reference to the travail and labor its creation caused. He
seems to have enjoyed writing the book, and not to have written it in
order to save the world, or the destinies of nations. To amuse himself
and his friends seems to be his only purpose in writing, which is
probably why “Tutor’s Lane” will also amuse so many other people.
M. E. F.

Young Peoples Pride. By Stephen Vincent Benét.

(Henry Holt & Co.)
There are probably very few men now at Yale who are destined to
look back, after an equally short span of years, upon a more
enviable literary record than that already possessed by Stephen
Vincent Benét. And yet, we had to read a good deal of “Young
Peoples Pride” before we began to enjoy it. Perhaps the reason was
that we had expected another “serious novel” or “character study”
somewhat along the lines of Mr. Benét’s “The Beginning of Wisdom”.
The rather affectedly “super smart” illustrations with which the
present book is garnished annoyed us, and the occurrence of
passages like the following caused us to fear that Mr. Benét, with an
eye to the box office, had joined the Fitzgeraldine ranks of tale-
tellers-out-of-school.

“‘The trouble with Art is that it doesn’t pay a decent living

wage unless you’re willing to commercialize—’
‘The trouble with Art is that it never did, except for a few
chance lucky people—’
‘The trouble with Art is Women.’
‘The trouble with Women is Art.’
‘The trouble with Art—with women I mean—change signals!
What do I mean?’”

But there is not much of that sort of “cleverism”. In fact, in so far as

“We Wild Young People” enter, Mr. Benét holds the mirror very
sanely and skillfully up to nature.
 However, “Young Peoples Pride” scarcely requires all this
analyzing. It is not an “important novel” anyway—simply a rattling
good yarn, and must be judged as such. For sheer sustained
excitement we have seldom read anything better than the long scene
in the apartment of Mrs. Severance and the gentleman whom Mr.
Benét so quaintly calls “Mr. Severance”. It is a scene that we shall
hope to see on Broadway later, when its author becomes a
playwright—if he ever does. Read the book for that, by all means—
and you’ll like a good deal of the rest.
L. S. G.

Books and Characters. By Lytton Strachey.

(Harcourt, Brace & Company, New York.)
A reference, in the present volume, to Thomas Beddoes as “the last
Elizabethan” suggests, at once, Mr. Lytton Strachey’s preëminent
right to the title of “the last Victorian”—using the word in its best
sense, to denote an individual very far removed indeed from any
desire to go “tobaggoning down Parnassus”. Mr. Strachey’s bland
progress through the realm of letters is, in fact, the very antithesis of
that adopted by the tobaggoning school of modern critics. To analyze
the characteristics of his style is to call up a host of adjectives long
all but forgotten amid the present scramble for pseudo-culture. He is
scholarly without being pedantic, erudite without being obscure. And
the queer, musing, almost anecdotal manner in which he rambles
from Johnson’s wit to Madame du Deffand’s, from Shakespeare’s
tragedies to Voltaire’s, is always giving way to lightning flashes of
true critical insight expressed with the netteté of a Racine.
As might be gathered from the foregoing remarks, “Books and
Characters” is a volume of collected critical essays, which first
appeared individually between the years 1905 and 1919 in various
publications, such as the Edinburgh Review. Incidentally, it is a book
which should have an especial and peculiar appeal to the college
man. For the books and characters touched upon are, one or two
excepted, the very ones with which the reading essential to a college
course has made him most familiar. He will thus have freshly in mind
the background of literary acquaintanceships, which the guileless Mr.
Strachey apparently supposes is possessed by everyone, and upon
which he proceeds to etch his portraits with the aid of a wit so
delightful and so acutely sharpened as to be quite irresistible. For it
was true wit, in the Victorian sense, mingled with a quaint, sly humor,
which made Strachey’s “Queen Victoria” the consummate master-
portrait that it is, and which reappears in “Books and Characters”.
Perhaps a quotation from the chapter entitled, “The Lives of the
Poets”, may show what we mean:

“Johnson’s aesthetic judgments are almost invariably

subtle, or solid, or bold; they have always some good quality
to recommend them—except one. They are never right. That
is an unfortunate deficiency; but no one can doubt that
Johnson has made up for it, and that his wit has saved all. He
has managed to be wrong so cleverly, that nobody minds.
When Gray, for instance, points the moral to his poem on
Walpole’s cat with a reminder to the fair that all that glisters is
not gold, Johnson remarks that this is ‘of no relation to the
purpose; if what glistered had been gold, the cat would not
have gone into the water; and, if she had, would no less have
been drowned.’ Could anything be more ingenious, or more
neatly put, or more obviously true? But then, to use Johnson’s
own phrase, could anything be of less ‘relation to the
purpose’?”

Well, we only restrain ourselves with difficulty from seeming to

commit sacrilege upon Johnson by proclaiming the rightness of Mr.
Strachey’s aesthetic judgments, as well as their wit.
The essays dealing with French life and letters, just prior to the
revolution, are equally a mine of interest. They are all brilliant pieces
of writing; from the flickering sidelights thrown upon the undignified
and incredible squabbles of Voltaire and Frederick the Great, to the
half-pitiful, half-comic details concerning the salon of Madame du
Deffande—Madame du Deffande, who was for twenty years, at once,
blind, hopelessly in love with Walpole, and the cultural autocrat of
Paris. Skeptics, all of them—and skeptics essentially Gallic, before
whose unabashed indifference to God, and cynical contempt for man
the Anglo-Saxon mind is apt to recoil, gymnastically unable to
assume the necessary shift in point of view. For instance, there is
Madame La Maréchale de Luxembourg:

“‘Quel ton! Quel effroyable ton!’ she is said to have

exclaimed after a shuddering glance at the Bible. ‘Ah,
Madame, quel dommage que la Sainte Esprit eut aussi peu
de gout!’”

At least they seem to have been sincere, these most un-Victorian

French. And they round out Mr. Strachey’s book into something
which really must not be missed.
L. S. G.

This Freedom. By A. S. M. Hutchinson. (Little,

Brown & Co.)
A. S. M. Hutchinson’s latest novel, “This Freedom,” is the life story of
an English girl. Brought up in an old-fashioned home where the duty
of the women is but to serve the men, she breaks from conventional
ties and becomes a thoroughly modern creature in thought and
action.
Her ideal is man’s position of social independence. This she
attains to the fullest measure in the business world. But trouble
comes after she has experienced love, marriage and the duties of a
mother of a family. After a series of crushing disasters, she discovers
that modern teaching does not tend to make for that home life to
which she, in her youth, had been accustomed, and from whose
charm she had never really freed herself.
The book has the same weak point as its predecessor, “If Winter
Comes”. Mr. Hutchinson does not seem to have the courage to write
a tragedy. After he has masterfully created a heap of wreckage, he
vainly attempts restoration in a few concluding paragraphs. It is as
impossible for the reader to conceive of recovery in the case of
Rosalie and Harry as it was to imagine a future happiness for Nona
and Marco.
It is to be hoped that we shall soon have a real tragedy from the
pen of this popular author, for then we shall put down the book
perhaps sadder but at least more impressed.
M. T.

Babbitt. By Sinclair Lewis. (Harcourt, Brace & Co.)

If “Babbitt” is a better book than “Main Street”, as its publishers
would have us believe, then Mr. Lewis’ improvement is to be found in
an even greater application to the details; the minute cataloguing of
commonplace incident. It is infinitely painstaking. But for those of us
who believe that “Main Street” in itself showed an unnecessary
virtuosity in that talent, this is hardly to be rated as an advance.
“Babbitt” is not so much to be considered as better or worse than
“Main Street”, as a companion volume in Mr. Lewis’ series of
compendiums of all that is tawdry, and hypocritical, and typical, in
the contemporary life of the American middle class.
Babbitt is the “average” American business man; a real estate
dealer (“realtor”, as he pridefully insists on being called); a Rotarian,
Booster, member of the Athletic Club, and solid citizen. He has a
squabbling family; a wife whom he tolerates, and three children
whom he loves impatiently—because he cannot understand them.
Little attention is given to a plot; the development is rather in
exhaustive study and analysis. From the time when Babbitt gets up
to shave, until the time when he makes sure (for the second time)
that all the doors in the house are locked, no detail of his life,
personal, family, business, or social, is omitted. And each detail is
analyzed. Sometimes it is satirized; and often the attempted
satirization becomes an over-done burlesque.
 Like Carol Kennicott, Babbitt is filled with dissatisfaction; and a
realization (more vague than hers, because he cannot understand it)
of the meaningless hypocrisy of his life. But his revolt is not
intellectual, and therefore the pain of frustration in the inevitable
defeat at the end is not so keen.
I do not hold with those critics who condemn Mr. Lewis for
presenting only one side of his picture. I agree that he does present
only one side—but are there not a great many times as many
authors who write only of the so-called “pleasant” side? And are not
Mr. Lewis’ characterizations far closer to the actual verities?
I think that they are; and that historians of the future will do well to
turn to such books as “Babbitt” for their data on the “typical”
American citizen of the third decade of the twentieth century.
C. G. P.
 Editor’s Table
As the French say: All generalities are false, even this one.

“The Editor’s Table has no raison d’être,” I said.

“Nor any pièce de résistance,” said my friend.
“Nor is it ever a chef d’oeuvre,” I added.

But I know now that the French are right.

Cory.
 Yale Lit. Advertiser.

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