Treatment of supermarket vegetable wastes to be used as alternative substrates in bioprocesses

Díaz, A.; Laca, Amanda; Laca, Adriana; Dı́az, Mario

doi:10.1016/j.wasman.2017.05.018

Cited by 44 publications

(18 citation statements)

References 38 publications

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“…According to our results, the sum of potential sugars reached approximately 50.5% of dry weight. This is in agreement with United Stated Department of Agriculture (USDA) data and with studies by Guil-Guerrero et al [60] and Diaz et al [13]. Regarding potential sugars, 66.7% of them were identified as glucose and 22.6% as xylose, while the sum of fructose, lactose, and saccharose represented only 10.7%.…”

Section: Green Pepper Waste Characterizationsupporting

confidence: 92%

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Liquid Hot Water Pretreatment and Enzymatic Hydrolysis as a Valorization Route of Italian Green Pepper Waste to Delivery Free Sugars

Martín-Lara

Chica-Redecillas

Pérez

et al. 2020

Foods

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In this work, liquid hot water pretreatment (autohydrolysis) was used to improve enzymatic hydrolysis of a commonly consumed vegetable waste in Spain, Italian green pepper, to finally produce fermentable sugars. Firstly, the effect of temperature and contact time on sugar recovery during pretreatment (in insoluble solid and liquid fraction) was studied in detail. Then, enzymatic hydrolysis using commercial cellulase was performed with the insoluble solid resulting from pretreatment. The objective was to compare results with and without pretreatment. The results showed that the pretreatment step was effective to facilitate the sugars release in enzymatic hydrolysis, increasing the global sugar yield. This was especially notable when pretreatment was carried out at 180 °C for 40 min for glucose yields. In these conditions a global glucose yield of 61.02% was obtained. In addition, very low concentrations of phenolic compounds (ranging from 69.12 to 82.24 mg/L) were found in the liquid fraction from enzymatic hydrolysis, decreasing the possibility of fermentation inhibition produced by these components. Results showed that Italian green pepper is an interesting feedstock to obtain free sugars and prevent the enormous quantity of this food waste discarded annually.

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Section: Green Pepper Waste Characterizationsupporting

confidence: 92%

“…To the best of our knowledge, this pretreatment with hot water has scarcely been studied for green pepper. Only Díaz et al [13] has published a study that describe the hydrolysis of supermarket vegetable wastes that included green pepper as substrate and some tests of the thermal hydrolysis performance.…”

Section: Introductionmentioning

confidence: 99%

Liquid Hot Water Pretreatment and Enzymatic Hydrolysis as a Valorization Route of Italian Green Pepper Waste to Delivery Free Sugars

Martín-Lara

Chica-Redecillas

Pérez

et al. 2020

Foods

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“…Some studies reported that it is essential to reduce food loss and food waste for the question of food security [75]. This can be done by using the fruit and vegetable waste at a retail and consumer level (supermarkets and food markets) as substrates in bioprocesses [88] to produce organic fertilizers [89,90], as long as this waste is treated correctly to reduce the environmental impact [91]. Compulsory regulation can set some quality standards to reduce waste [92].…”

Section: Conceptual Frameworkmentioning

confidence: 99%

The Management of Unsold Food in Outdoor Market Areas: Food Operators’ Behaviour and Attitudes

et al. 2018

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Food wastage has been widely discussed and investigated from different perspectives in literature. The EU-28 produces about 88 million tonnes of food wastage every year, making the awareness of this phenomenon a vital matter. This paper focuses on the outdoor-market operators' perception and behaviour towards the food waste phenomenon in a particular phase of the agro-food supply chain. It assesses the different approaches used to manage unsold produce and its destination. A sample of 214 market retailers in the Greater Torino market areas of Italy were identified, to whom a questionnaire was administered by interview to analyze the main actors involved in the food-wastage process and profile them according to their perception, behaviour, and attitude. The results show that there are three distinct kinds of market operators, i.e., farmers, peddlers, and hybrids. Their attitudes and behaviour towards unsold food differ, as does their inclination towards a sustainable approach, which depends on their personal experience and role in the supply chain. Moreover, the results provide some relevant elements that may contribute to improving the management of the food-waste phenomenon. Moreover, they bring some useful evidence to light that could lay the basis of more effective tools to be put at the disposal of various institutions.

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“…Li et al (2007) [5] studied the transformation of the biodegradable fraction of municipal solid wastes into glucose, comparing different pre-hydrolysis and enzymatic hydrolysis treatments. Specific food residues have also been used by some authors to produce glucose through both chemical and enzymatic pathways [6][7][8][9], evidencing the benefits of the latter because of the lower downstream requirements for recovering glucose. Other studies have also reported the treatment of various types of paper wastes by enzymatic processes [10] showing, among other remarkable conclusions, that non-recyclable paper can be used to obtain high-purity glucose syrups.…”

Section: Introductionmentioning

confidence: 99%

Comparative Life Cycle Assessment of Glucose Production from Maize Starch and Woody Biomass Residues as a Feedstock

et al. 2020

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The sustainability of glucose production from two different feedstocks, maize starch (MS) and woody biomass residues (WBR), was evaluated by means of life cycle assessment (LCA) methodology. The aim of this work was to compare the environmental performance of conventional technology (glucose from MS by enzymatic hydrolysis) with a novel alternative (glucose from WBR by a three-step process: pretreatment -crushing, deacetylation, and diluted-acid treatment-; conditioning -acid-alkali-acid treatment-; and enzymatic hydrolysis), which is specifically oriented towards the circular economy context. Life cycle inventory was completed by simulation of the different processes, followed by integration of the mass and energy inputs and outputs in an LCA software (GaBi 7.3). LCA results evidenced benefits in all the evaluated environmental impacts when using WBR as a glucose source alternative. Environmental damages associated with the starch production process, which involves more than 60% of the impacts calculated for glucose production from maize starch, has been detected as the key step in which focusing the improvement efforts for this process. On the other hand, pretreating of the biomass residues was the most contributing stage in the WBR process, principally due to the large heat and electricity requirements associated with this stage. Finally, we concluded that the WBR process proposed here might be considered as a valuable alternative in sustainability terms for the production of glucose within the biorefinery concept. Likewise, we have identified the critical points that should be considered to further improve this technology.

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Treatment of supermarket vegetable wastes to be used as alternative substrates in bioprocesses

Cited by 44 publications

References 38 publications

Liquid Hot Water Pretreatment and Enzymatic Hydrolysis as a Valorization Route of Italian Green Pepper Waste to Delivery Free Sugars

Liquid Hot Water Pretreatment and Enzymatic Hydrolysis as a Valorization Route of Italian Green Pepper Waste to Delivery Free Sugars

The Management of Unsold Food in Outdoor Market Areas: Food Operators’ Behaviour and Attitudes

Comparative Life Cycle Assessment of Glucose Production from Maize Starch and Woody Biomass Residues as a Feedstock

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