Identifying the sustainability route of asparagus co-product extraction: From waste to bioactive compounds

Santiago, Beatriz Silva; Feijoo, Gumersindo

doi:10.1016/j.fbp.2021.08.005

Cited by 12 publications

(8 citation statements)

References 38 publications

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“…These assumptions have been previously considered in other similar LCA studies. 13,[137][138][139] The system boundaries of this environmental study include the process units of each of the studied scenarios (see Figure 1.6). The general composition of all scenarios is three subsystems: pretreatment, extraction and solvent recovery.…”

Section: Definition Of the Scope And System Boundariesmentioning

confidence: 99%

“…In the study carried out by Solana et al (2015), a comparative study of the use of three techniques for the extraction of polyphenolic compounds from asparagus stalks was carried out. 141 The first extraction technique used was Soxhlet extraction (SE-2) at 100 8C, for 4 h. The solvent used was ethanol, according to the modification proposed by Santiago et al (2021). 13 This method was compared with the optimised pressurised liquid extraction (PLE).…”

Section: Description Of Production Facilitiesmentioning

confidence: 99%

“…141 The first extraction technique used was Soxhlet extraction (SE-2) at 100 8C, for 4 h. The solvent used was ethanol, according to the modification proposed by Santiago et al (2021). 13 This method was compared with the optimised pressurised liquid extraction (PLE). The reaction parameters were 65 8C, 10 MPa, 30 min and a 50% ethanol/water mixture, with a flow rate of 2 ml min À1 .…”

Section: Description Of Production Facilitiesmentioning

confidence: 99%

“…Biorefineries can produce multiple high-value products such as proteins for food and feed, 9,10 biofuels, 11 biochemicals 12,13 and bioplastics. 14 In addition, the biorefinery concept can be fully integrated with established biotechnologies such as anaerobic digestion, which can produce bioenergy and biofertilisers.…”

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confidence: 99%

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Agri-food Waste Valorisation

2023

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The agri-food industry creates a vast amount of waste each year. This is not just a problem for waste management, in terms of finding space to store waste and preventing escape of harmful waste into the environment; it also represents a loss of resources: the chemicals and energy which have gone into the production of this waste. If current waste streams can be converted into useful resources this will have multiple benefits by reducing the amount of waste sent to landfill or similar, reducing the need for other feedstocks and removing the pressure from feedstocks that could be used as food. Research into the different types of waste produced by the agri-food industry and approaches to converting them into useful chemicals or chemical feedstocks has advanced rapidly over the last few years. Covering the latest developments in the valorisation of food and agricultural waste, such as valorisation of citrus peel and industrial wastes, this book is a great resource for researchers interested in waste management, sustainability and the circular economy.

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Section: Definition Of the Scope And System Boundariesmentioning

confidence: 99%

Section: Description Of Production Facilitiesmentioning

confidence: 99%

Section: Description Of Production Facilitiesmentioning

confidence: 99%

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confidence: 99%

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Agri-food Waste Valorisation

2023

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“…Approximate Percentage of Waste from Raw Material (w/w) References Banana peel 30 [5] Apple (pomace, skin, seeds, stem) 25-30 [6,7] Citrus (orange, lemon, grapefruit-pomace, peel, seeds) 50 [8,9] Exotic fruits (pineapple, mango, mangosteen-skin, core, peel, stone) 35-60 [10][11][12] Artichoke (bracts, stem, leaves) 60 [13,14] Asparagus spear 40-50 [15] Potato peel 15-40 [5] Corn cob 20-30 [16] Nevertheless, considering the market value of these components, fertilisers and animal feeds are not necessarily making the most of these resources. Realising the values of the compounds that can be derived from horticultural by-products, shifting in residue handling, has arisen during the last few decades [17].…”

Section: Sources Of Solid Wastesmentioning

confidence: 99%

Functional Oligosaccharides Derived from Fruit-and-Vegetable By-Products and Wastes

Chockchaisawasdee

Stathopoulos

2022

Horticulturae

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Industrial-scale food manufacturing generates high quantity of fruit-and-vegetable solid by-product and waste streams (FVSW) which have become a challenge to the environment post-production. Due to this, proposals for a better use of resources to reduce the environmental burden and to promote a circular economy have been introduced. Reintroducing discarded materials back into the production through the recovery of valuable components or through the conversion into value-added ingredients is one approach attracting strong interest in research. FVSW is rich in lignocellulosic materials which can be reused to produce bioactive ingredients. This review highlights the potential use of FVSW as low-cost raw materials and describes the valorisation of FVSW for the production of functional oligosaccharides. The focus is on the production technologies of the main functional oligosaccharides, namely pectic-oligosaccharides, inulin and fructooligosaccharides, xylooligosaccharides, and isomaltooligosaccharides.

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