Recovery and applications of enzymes from food wastes

The continuous rise in world human population increases the demand for food supply thereby increasing food wastage throughout the supply chain which results in environmental pollution and scarcity of natural resources. In addition, food processing industries produce huge quantity of inedible food waste. Land filling and incineration are not the promising approaches of food waste management system for environmental sustainability and economic viability. Recycle and reuse are the major principles of circular economy which focus on the energy and resource recovery from food waste for sustainable environment. Food wastes are mostly rich in organic matters such as carbohydrates, proteins and lipids which can be used as a feed stock for production and/or recovery of bio fertilizers, biofuels, bio gas, valuable bioactive compounds, natural nutrients and industrial enzymes by adapting suitable technologies including composting, anaerobic digestion, and fermentation. In addition, an integrated biological approach for recovery of energy and resources from food waste with the concept of zero solid discharge is found to be economically viable. This review highlights the technological advances in management of food waste including processing methods and product recovery.

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Enzymes Production From Food Waste and Their Application

Kumar

Rebello²,

Sindhu

et al. 2019

Advances in Environmental Engineering and Green Technologies

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The chapter reviews the fermentation-based production of industrially important enzymes from food waste (FW). Nearly one-third of the food produced globally is wasted and poses serious problems regarding its disposal. A number of dumping systems have been developed in the nations worldwide which has later become a threat to the environment. This problem is both of an environmental and economic concern. Recent developments in the area have revealed the application of bioremediation as the best way to dispose food waste. Composting and anaerobic digestion of the organic waste are gaining importance for the better use of household-level waste rather than just dumping it in landfill sites. This chapter focuses mainly on the different types of FW, its disposal techniques, optimization of the fermentation process for the production of different industrially valued enzymes like amylases, cellulases, pectinases, proteases, phytases, and a few others using a wide range of microorganisms from different types of food waste like kitchen waste and food processing waste.

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Recovery and applications of enzymes from food wastes

Cited by 4 publications

References 133 publications

Practical Aspects for the Development of ATPS-Based Processes for Protein Recovery

Practical Aspects for the Development of ATPS-Based Processes for Protein Recovery

Food Processing Industry Waste and Circular Economy

Enzymes Production From Food Waste and Their Application

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