Recycling bread waste into chemical building blocks using a circular biorefining approach

Abstract

Food waste is a global problem, causing significant environmental harm and resulting in substantial economic losses globally.

Biological production and recovery of 2,3-butanediol using arabinose from sugar beet pulp by Enterobacter ludwigii

“…In the initial set of experiment, the SBP slurry with solid loading of 10% w/ v was supplemented with different concentrations of H 2 SO 4 (1, 2, 3, 4, and 5% v/v) to understand the impact of acid loading on pretreatment efficiency. Next, pretreatment experiments were conducted at various solid loadings (5,10,15,20,25, 30% w/v) with optimal acid concentration (2% v/v). Furthermore, the SBP hydrolysis was carried out in a 1 L scale reactor using the optimal acid and solid loading.…”

“…In this era of circular bioeconomy, biogenic residues rich in fermentable carbon have become important resources to establish integrated biorefineries. This will not only result in the elimination of waste streams but would also lead to the development of low carbon biomanufacturing technologies [4,5].…”

Biomass Waste Carbonization in Piranha Solution: A Route to Hypergolic Carbons?

“…Characteristically, nearly 900,000 tonnes of bread and 6,000,000 tonnes of spent coffee end up annually in landfills worldwide before their full potential is exploited. This motivates on-going research interest for utilizing this waste as a resource for biogas/biofuel production or for the extraction of useful chemicals [7][8][9][10]. Bread and spent coffee wastes have also been employed as starting material for the development of advanced functional carbon materials with interesting properties, often produced via conventional pyrolytic or hydrothermal carbonization methods [11][12][13][14][15][16].…”

Upcycling Bread Waste into a Ag-Doped Carbon Material Applied to the Detection of Halogenated Compounds in Waters

“…Bread goes stale rapidly and thus constitutes one of the major fractions of food waste. 2 Despite the progress that might be achieved in reducing its wastage, the bread will certainly remain a relevant, widely available bioresource with great upcycling potential. Since bread contains up to 10 wt % protein and 70 wt % carbohydrates, in particular starch, 3 one of the better explored upcycling alternatives has been the fermentative production of value-added products 2 such as chemicals, 4 fuels 5 and enzymes.…”

“…Bread goes stale rapidly and thus constitutes one of the major fractions of food waste . Despite the progress that might be achieved in reducing its wastage, the bread will certainly remain a relevant, widely available bioresource with great upcycling potential.…”