Integrated biorefineries for repurposing of food wastes into value-added products

Narisetty, Vivek; Adlakha, Nidhi; Singh, Navodit Kumar; Dalei, Sudipt; Prabhu, Ashish A.; Nagarajan, Sanjay; Kumar, Arvind; Nagoth, Joseph Amruthraj; Kumar, Gopalkrishnan; Singh, Vijai; Kumar, Vinod

doi:10.1016/j.biortech.2022.127856

Cited by 18 publications

(7 citation statements)

References 127 publications

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“…Moreover, anaerobic digestion (AD) can produce considerable amounts of biogas as a source of energy, but it does not harness the full potential of FW and produces harmful odors . Consequently, according to the Sustainable Development Goals of Agenda 2030, the waste management of FW should be prioritized for production of high value chemicals over the formation of compost and bioenergy. , …”

Section: Introductionmentioning

confidence: 99%

“…6 Consequently, according to the Sustainable Development Goals of Agenda 2030, the waste management of FW should be prioritized for production of high value chemicals over the formation of compost and bioenergy. 7,8 The composition of food waste varies by source, region, climate, season, and culture of the country. 9 In America, FW is mainly composed of 30% vegetables and fruit, 21% pasta and bread, and 32% egg and milk, while in Asia, FW is composed of 56% vegetables and fruits, 34% rice and noodle, and around 4% egg and milk.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“… 9 In America, FW is mainly composed of 30% vegetables and fruit, 21% pasta and bread, and 32% egg and milk, while in Asia, FW is composed of 56% vegetables and fruits, 34% rice and noodle, and around 4% egg and milk. 10 FW has been considered as the substrate to produce valuable chemicals (e.g., biosurfactants, biopolymers, diols); 7 however, it consists of waste flour, meat, eggs, vegetables, fruits, rice, oil, and salt 11 that exhibit high heterogeneity with diverse compositions of proteins, lipids, cellulose, hemicellulose, lignin, organic acids, vitamins, and minerals. 12 , 13 Therefore, it is difficult to transform FW directly into value-added products due to its complex components.…”

Section: Introductionmentioning

confidence: 99%

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Exploration of Converting Food Waste into Value-Added Products via Insect Pretreatment-Assisted Hydrothermal Catalysis

Liang

Chen

et al. 2023

ACS Omega

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The environmental burden of food waste (FW) disposal coupled with natural resource scarcity has aroused interest in FW valorization; however, transforming FW into valuable products remains a challenge because of its heterogeneous nature. In this study, a two-stage method involving black soldier fly (BSF)-based insect pretreatment and subsequent hydrothermal catalysis over a single-atom cerium-incorporated hydroxyapatite (Ce-HAP) was explored to convert FW into high added-value furfurals (furfural and 5-hydroxymethylfurfural). FW consisting of cereal, vegetables, meat, eggs, oil, and salt was initially degraded by BSF larvae to generate homogeneous BSF biomass, and then, crucial parameters impacting the conversion of BSF biomass into furfurals were investigated. Under the optimized conditions, 9.3 wt % yield of furfurals was attained, and repeated trials confirmed the recyclability of Ce-HAP. It was proved that the revenue of furfural production from FW by this two-stage method ranged from 3.14 to 584.4 USD/tonne. This study provides a potential technical orientation for FW resource utilization.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Exploration of Converting Food Waste into Value-Added Products via Insect Pretreatment-Assisted Hydrothermal Catalysis

Liang

Chen

et al. 2023

ACS Omega

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“…Approximately 46 % of globally produced waste is biodegradable waste [2]. According to Food and Agriculture organization (FAO) a third of globally produced food is lost or wasted in the supply chain, that would constitute up to 1.3 billion tons/year [3]. Kitchen waste specifically is a large component of urban waste and accounts for approximately 37-62 % of urban domestic waste and it is estimated that approximately 30 million tons of it are generated annually [4].…”

Section: Introductionmentioning

confidence: 99%

Fungal Hydrolysis of Food Waste: Review of Used Substrates, Conditions, and Microorganisms

Berzina,

Spalvins

2023

Environmental and Climate Technologies

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During food production significant amounts of organic waste is generated annually that can have a negative effect on the environment due to lack of efficient utilisation solutions and insufficient disposal practices. Fungi and their remarkable abilities to produce enzymes can be applied for hydrolysing different types of food waste in simpler sugars. Under optimal conditions, fungal hydrolysis of food waste can be rapid and efficient. Currently, the capacity of this process has only been briefly demonstrated in previous studies. This review describes different practices demonstrating the potential of fungal hydrolysis use for efficient resource management. The focus was on what organisms, waste substrates and parameters as temperature, pH level, have been applied in previous studies as well as glucose recovery yields. It was concluded that food waste can be efficiently hydrolysed and used as a substrate for the downstream production of value-added products using sequential fermentation. The optimal temperature was concluded to be above 45 °C, but the optimal pH level may vary depending on used organism and substate. In future research the possibility of optimizing fungal strains, creating mutants with enhanced enzyme-producing abilities, and application of more GRAS fungal species should be investigated. To conduct valorisation tests on new residues for fungal hydrolysis researchers must collaborate with manufacturers, thus exploring the suitability of a wider range of waste residues for fungal hydrolysis.

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Biorefinery approaches for converting fruit and vegetable waste into sustainable products

Kavitha Shree,

Arokiamary,

Kamaraj

et al. 2024

Int. J. Environ. Sci. Technol.

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Integrated biorefineries for repurposing of food wastes into value-added products

Cited by 18 publications

References 127 publications

Exploration of Converting Food Waste into Value-Added Products via Insect Pretreatment-Assisted Hydrothermal Catalysis

Exploration of Converting Food Waste into Value-Added Products via Insect Pretreatment-Assisted Hydrothermal Catalysis

Fungal Hydrolysis of Food Waste: Review of Used Substrates, Conditions, and Microorganisms

Biorefinery approaches for converting fruit and vegetable waste into sustainable products

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