Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds

Saadoun, Jasmine Hadj; Bertani, Gaia; Levante, Alessia; Vezzosi, Fabio; Ricci, Annalisa; Bernini, Valentina; Lazzi, Camilla

doi:10.3390/foods10040707

Cited by 75 publications

(43 citation statements)

References 93 publications

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“…The social dimension also stands out for the destination of the surplus of food suitable for human consumption. Since FW is considered to be any part of food that is discarded, regardless of its potential content of compounds retaining a high value, depending on its origin, it can contain a variable chemical composition of carbohydrates, proteins, lipids, and other components that could be used in human and animal feeding [ 78 ]. Food donation is authorized in some countries and should be considered, as it is an important social factor, considering the data already presented on the correlation between FW and world hunger.…”

Section: The Food Waste Generation and Impactsmentioning

confidence: 99%

Food Waste on Foodservice: An Overview through the Perspective of Sustainable Dimensions

Lins

Zandonadi

Raposo

et al. 2021

Foods

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Food waste (FW) is a current, complex, and widely debated issue in various spheres of society. Globally, about 2.6 trillion dollars per year is lost because of wasted food. Part of FW is preventable, and it is necessary to identify where it occurs. In most cases, FW occurs at the end of the production chain (meal preparation and distribution). Identifying the main food service failures on FW is important for developing efficient strategies for reducing them. Therefore, this study aimed to perform a narrative review of the impacts caused by FW in food services considering the three dimensions of sustainability (social, economic, or environmental). Multiple reasons were identified in this review that impacts those three dimensions, such as the cost of wasted raw material, use of cleaning material, the energy consumption, salary of food handlers, the water footprint, the amounts of rest-intake, production waste, energy density wasted, use of organic food, and food donation. Identifying these aspects can contribute to reduce FW impacts for better sustainable development, develop tools to measure FW, and assist food service managers in minimizing FW.

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Section: The Food Waste Generation and Impactsmentioning

confidence: 99%

Food Waste on Foodservice: An Overview through the Perspective of Sustainable Dimensions

Lins

Zandonadi

Raposo

et al. 2021

Foods

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“…In recent years, the recovery of valuable compounds from plant-based byproducts using bioconversions like enzymatic treatment or fermentation has been explored by various authors, as reviewed by Tlais et al ( 13 ). Among the possible strategies, solid-state fermentation (SSF) has been widely used for the recovery of bioactive molecules from agro-industrial by-products using Lactic Acid Bacteria (LAB) ( 14 , 15 ). LAB consists of a heterogeneous group of Gram-positive bacteria recognized as GRAS, widely used in the food industry as starters as they can grow on many different carbon sources and have a good tolerance to environmental stresses ( 16 ).…”

Section: Introductionmentioning

confidence: 99%

Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans

Saadoun

Levante

Ferrillo³

et al. 2022

Front. Nutr.

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The market value of vanilla is constantly growing, as it is the aroma most appreciated by consumers worldwide. The key component of the aroma of vanilla beans is vanillin, which can be directly extracted from the plant, produced by chemical synthesis, or by bioconversion of natural precursors. Due to the increasing consumers' demand for products labeled as “natural,” extraction from vanilla pods results in a more valuable aroma source. Once the extraction is completed, what remains are the exhausted beans that still contain small seeds and other compounds, including varying amounts of vanillin trapped in the cellular structures of the plant. The application of fermentation of exhausted vanilla beans is proposed here as a strategy to recover “natural” vanillin and other valuable aroma compounds as a result of the metabolic conversion by lactic acid bacteria (LAB). The aim of this study was to verify the fermentability of exhausted vanilla beans by-products for their valorization, allowing the recovery of high-value molecules or new applications in food products. Design of Experiment (DoE) was used to screen a library of LAB strains to identify the best condition of fermentation in response to varying cultivation conditions. A comparison between mono and co-culture of LAB was assessed. Moreover, sensory panel tests and the evaluation of the aromatic components by Solid Phase Micro Extraction-Gas Chromatography-Mass Spectrometry analysis were carried out to better understand the modification of the aroma profile after fermentation. Fermentation with LAB changed the volatile profile and sensory characteristics of the exhausted vanilla beans and represents a promising method for the valorization of these by-products.

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“…Processes 2022, 10, 231 2 of 19 Various studies investigated these wastes for targeted molecules extraction [6][7][8][9], biopolymers synthesis [10,11], fabrication of electrodes for energy storage systems such as batteries and supercapacitors [12,13] or highly porous media for air or water treatment [14][15][16]. Among the diverse valorization techniques of these agricultural wastes, the slow pyrolysis and hydrothermal carbonization received great attention for the synthesis of value-added and carbon rich materials, named biochars and hydrochars, respectively.…”

Section: Introductionmentioning

confidence: 99%

Olive Mill by-Products Thermochemical Conversion via Hydrothermal Carbonization and Slow Pyrolysis: Detailed Comparison between the Generated Hydrochars and Biochars Characteristics

et al. 2022

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In this research work, an ecofriendly approach was adopted for the treatment of two abundant liquid and solid agricultural wastes generated by olive mill industry: olive mill wastewater (OMWW) and raw olive pomace (ROP). It consists, firstly of the impregnation of ROP by OMWW and the conversion of the resulting impregnated sample (IROP) into hydrochars and biochars through hydrothermal carbonization (HTC) and slow pyrolysis methods, respectively. The impact of the treatment temperature on the physico-chemical properties of the derived chars was assessed by various analytical techniques. The hydrochars production yields were found to be higher than the biochars ones and associated to the lower temperature used. However, the generated biochars possess higher carbon percentage and lower volatile matter contents. In addition, the increase of the hydrothermal and pyrolysis carbonization temperatures shows an increase of macro-elements contents and a significant decrease of the O/C ratios which led to an enhancement of the high heating value for both hydrochars and biochars. The FTIR and Boehm titration analysis highlighted a significant alteration of the biochars surface chemistry compared to hydrochars evidenced by the lower amount of functional groups. The collected data emphasize on the efficient potential application of hydrochars and biochars for agricultural and environmental applications, respectively. Furthermore, it was noted that both chars have high energetic potentials and could be used for co-firing with coal in industrial boilers.

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Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds

Cited by 75 publications

References 93 publications

Food Waste on Foodservice: An Overview through the Perspective of Sustainable Dimensions

Food Waste on Foodservice: An Overview through the Perspective of Sustainable Dimensions

Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans

Olive Mill by-Products Thermochemical Conversion via Hydrothermal Carbonization and Slow Pyrolysis: Detailed Comparison between the Generated Hydrochars and Biochars Characteristics

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