Sustainable Kernel Utilization: Chemistry, Processing, Health Functionality, and Bio-Economy

Prunus fruits are categorized as drupes or stone fruits. The fleshy mesocarp surrounding the pit is edible, and within this pit lies the kernel, which is a rich source of nutrients and phytochemicals. During prunus fruit processing, a significant quantity of pits is produced, typically thrown away, charred, or disposed of in landfills, leading to various environmental issues. This book explores the sustainability of nutrient-dense prunus kernels and offers practical insights, case studies, and expert perspectives. Sustainable Kernel Utilization provides a comprehensive understanding of the compositional characteristics of prunus kernels. It offers a roadmap for sustainable and innovative approaches utilized in prunus kernels stewardship into valuable products. Readers will discover strategies to enhance the economic potential of Prunus kernels while minimizing their environmental impact.

Key Features:

• Provides a comprehensive understanding of prunus kernels, including their nutritional composition, toxic compounds, bioactive compounds, nutraceutical potential, and diverse applications
• Discusses conventional and novel techniques and innovations employed during post-harvest handling and storage of prunus kernels
• Addresses the current processing challenges, opportunities, and sustainable strategic approaches to utilizing prunus kernels as an alternative nutrient-dense resource
• Covers waste reduction strategies, food security, sustainability, cost-effectiveness, and diverse applications of prunus kernels

Dr. Mohd Aaqib Sheikh (M. Tech., Ph.D) is a distinguished National Post-doctoral Fellow at the prestigious National Institute of Technology, Rourkela, Odisha. He holds a Ph.D. in Food Engineering and Technology and an M.Tech in Food Process Engineering. Previously, Aaqib served as an Assistant Professor in the Department of Food Technology at Eternal University Baru Sahib, Sirmaur, Himachal Pradesh. He has been honoured with the National Post-doctoral Fellowship by the Science and Engineering Research Board, Government of India, and the Senior Research Fellowship award by the Indian Council of Medical Research, New Delhi, for his groundbreaking work on sustainable plant proteins. His research interests include agro-waste utilization, detoxification of industrial by-products, plant proteins extraction, characterization and modification, product development, and biodegradable packaging film fabrication. His prolific scholarly output comprises fifteen research and review papers in journals of repute. He has also published thirteen book chapters in reputed publishing houses, including Elsevier, CRC Press, and Springer. Notably, Aaqib serves as an active reviewer for numerous reputable scientific journals, where his keen insights and meticulous attention to detail further enrich scholarly publications.Dr. Nisar Ahmad Mir (M.Tech, Ph.D) received his Ph.D from the Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology (Deemed to be University, under Ministry of Education, Govt. of India). Currently, he is an Assistant Professor in the Department of Food Technology, Islamic University of Science and Technology, Awantipora, J & K. He received National Post-doctoral Fellowship (NPDF) from the Science and Engineering Research Board (SERB), Department of Science and Technology (DST), Govt. of India. His research interests focus on cereal and pseudocereal protein characterization, modification, and their applications in food systems. He has published more than twenty research and review articles in journals of repute. He has also published more than fifteen book chapters with publishers, including Apple Academic Press, Springer, and Elsevier. He is also serving as a reviewer to some of the highly reputed journals like Trends in Food Science and Technology, Food Hydrocolloids, Food Chemistry, International Journal of Biological Macromolecules, Heliyon, Journal of Food Processing and Preservation, Journal of Food Process Engineering and International Journal of Food Properties.Dr. Mohd Khalid Gul (M.Tech, Ph.D) works as an Academic Visiting Researcher at the School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom. His primary affiliation is with the National Institute of Technology, Rourkela, India, an Institute of National Importance, where he works as an Assistant Professor in Food Process Engineering. Khalid has worked in various positions in the past, including as a Post-doctoral Fellow at Gyeongsang National University in South Korea and Shanghai Jiao Tong University in China, as well as an Assistant Professor at the Islamic University of Science and Technology in Awantipora, India, and with Coca Cola India. His work spans across academic institutions and industries located in India, South Korea, China, and the United Kingdom. His research interests include investigating different aspects of food colloids, such as their functionalities and modifications, sensory-satiety relationships, interactions between proteins and polysaccharides, encapsulation, and food safety. To date, Khalid has published over +62 peer-reviewed journal articles and book chapters. He is part of the Editorial Board for Food Packaging and Shelf Life and Associate Editor for Frontiers in Nutrition - Food Science.