Valorisation of bakery waste via the bioethanol pathway

Nikolaou, Michael; Stavraki, Chrysanthi; Bousoulas, Ι.; Malamis, Dimitris; Loizidou, Maria; Mai, Sofia; Barampouti, Elli Maria

doi:10.1016/j.energy.2023.128185

Cited by 8 publications

(2 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Research is underway to investigate the potential of using bakery waste to generate electricity [12], as well as produce biofuels such as bioethanol [13,14] and biogas [8]. Bakery waste contains high-quality fermentable sugars, proteins, and other nutrients, making it a promising substrate for producing chemicals, fuels, bioplastics, pharmaceuticals, and other renewable products through microbial fermentation [15,16].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Bakery Waste Addition on Pine Sawdust Pelletization and Pellet Quality

Obidziński,

Szyszlak-Bargłowicz,

Zając

et al. 2024

Energies

View full text Add to dashboard Cite

This paper presents research findings on the pelleting process of pine sawdust using bakery waste in a pelletizer. The addition of bakery waste (white wheat–rye bread, whole-grain rye bread, and pumpkin bread) to pine sawdust had a beneficial effect on the kinetic strength of the pellets obtained, an increase of up to approximately three percentage points. The density of pellets with the addition of bakery waste also increased, while the bulk density of the pellets decreased. The addition of bakery waste also had a positive effect on the power demand of the pelletizer. It was reduced from 3.08% (at a 10% addition of white wheat–rye bread) to 22.18% (at a 20% addition of pumpkin bread), compared to the process of compacting pure pine sawdust. In addition, all the pellets containing bakery waste had a lower energy yield (EY) determined based on lower heating value and energy inputs. This index was lower by 53 Wh·kg−1 for pine sawdust pellets with a 10% addition of pumpkin bread. The greatest reduction, on the other hand, was by 173 Wh·kg−1 for pellets, with a 20% addition of white wheat–rye bread. In each case, an increase in the share of bakery additives resulted in a decrease in the energy yield from the pellets obtained. The smallest reduction in EY was found when pumpkin bread was used as an additive (from 53 to 133 Wh·kg−1). Considering all the parameters analyzed characterizing the pellets obtained, it was concluded that the addition of bakery residues to pelletized pine sawdust should not exceed 10%. Further increases in the proportion of bakery waste did not yield relative benefits, due to the deterioration of the energy characteristics of the pellets obtained.

show abstract

Section: Introductionmentioning

confidence: 99%

The Effect of Bakery Waste Addition on Pine Sawdust Pelletization and Pellet Quality

Obidziński,

Szyszlak-Bargłowicz,

Zając

et al. 2024

Energies

View full text Add to dashboard Cite

show abstract

“…At the moment, the number of studies have been performed to improve the bioethanol production from BW. Nikolaou et al (2023) investigated the viability of bioethanol production from BW through the examination of two distinct experimental processes: Separate Hydrolysis and Fermentation (SHF) and Simultaneous Saccharification and Fermentation (SSF). The investigation revealed that the optimal conditions for bioethanol production occurred under SSF conditions, specifically with 20% solid loading, an enzyme loading of 20 µL/g starch, and 2% w/w saccharomyces cerevisiae, maintained at 35°C for 48 hours.…”

Section: Biofuels Bioethanolmentioning

confidence: 99%

Bread waste valorization: a review of sustainability aspects and challenges

Hafyan,

Mohanarajan,

Uppal

et al. 2024

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

Bread waste (BW) poses a significant environmental and economic challenge in the United Kingdom (UK), where an estimated 20 million slices of bread are wasted daily. BW contains polysaccharides with great potential for its valorization into building block chemicals. While BW valorization holds tremendous promise, it is an emerging field with low technology readiness levels (TRLs), necessitating careful consideration of sustainability and commercial-scale utilization. This review offers a comprehensive assessment of the sustainability aspects of BW valorization, encompassing economic, environmental, and social factors. The primary objective of this review article is to enhance our understanding of the potential benefits and challenges associated with this approach. Incorporating circular bioeconomy principles into BW valorization is crucial for addressing global issues stemming from food waste and environmental degradation. The review investigates the role of BW-based biorefineries in promoting the circular bioeconomy concept. This study concludes by discussing the challenges and opportunities of BW valorization and waste reduction, along with proposing potential strategies to tackle these challenges.

show abstract

Circular Bioeconomy of Baked Food Products

Tripathi,

Mishra

2024

Biological Outlook to Improve the Nutritive Quality of Bakery Products

View full text Add to dashboard Cite

Valorisation of bakery waste via the bioethanol pathway

Cited by 8 publications

References 20 publications

The Effect of Bakery Waste Addition on Pine Sawdust Pelletization and Pellet Quality

The Effect of Bakery Waste Addition on Pine Sawdust Pelletization and Pellet Quality

Bread waste valorization: a review of sustainability aspects and challenges

Circular Bioeconomy of Baked Food Products

Contact Info

Product

Resources

About