Valorisation of shrimp and rice straw waste into food packaging applications

Elhussieny, Amal; Faisal, Marwa; D’Angelo, Giacomo; Aboulkhair, Nesma T.; Everitt, Nicola M.; Fahim, Irene S.

doi:10.1016/j.asej.2020.01.008

Cited by 51 publications

(27 citation statements)

References 12 publications

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“…Considering that one kilogram of rice grain provides 1.5 kg RS and the largest portion of RS is commonly burnt in the field, there is a continuous increase of air pollution associated with the release of dioxins, affecting human health and reducing the soil feasibility [ 3 , 5 ]. In this way, efforts have recently been made to find new alternatives for the reuse of RS, such as bioethanol production [ 6 ], silica extraction [ 7 ], paper production [ 8 ], cellulose isolation [ 9 ] or bioactive compound extraction [ 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

Application of Ultrasound Pre-Treatment for Enhancing Extraction of Bioactive Compounds from Rice Straw

Freitas

González‐Martínez

Chiralt

2020

Foods

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The extraction of water-soluble bioactive compounds using different green methods is an eco-friendly alternative for valorizing agricultural wastes such as rice straw (RS). In this study, aqueous extracts of RS (particles < 500 µm) were obtained using ultrasound (US), reflux heating (HT), stirring (ST) and a combination of US and ST (USST) or HT (USHT). The extraction kinetics was well fitted to a pseudo-second order model. As regards phenolic compound yield, the US method (342 mg gallic acid (GAE). 100 g−1 RS) was more effective than the ST treatment (256 mg GAE·100 g−1 RS), reaching an asymptotic value after 30 min of process. When combined with HT (USHT), the US pre-treatment led to the highest extraction of phenolic compounds from RS (486 mg GAE·100 g−1 RS) while the extract exhibited the greatest antioxidant activity. Furthermore, the USHT extract reduced the initial counts of Listeria innocua by 1.7 logarithmic cycles. Therefore, the thermal aqueous extraction of RS applying the 30 min US pre-treatment, represents a green and efficient approach to obtain bioactive extracts for food applications.

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Section: Introductionmentioning

confidence: 99%

Application of Ultrasound Pre-Treatment for Enhancing Extraction of Bioactive Compounds from Rice Straw

Freitas

González‐Martínez

Chiralt

2020

Foods

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“…Valorization implies the processing of surplus food into value-added products or the utilization of waste or unwanted food product waste, such as peels for animal feed production [27]. The abundant volumes of food waste generated globally throughout the food supply chain have emerged as potential resources, which can be employed as raw material to obtain high added-value products, for example, production of food packaging materials from rice straw and shrimp, fuels and chemicals [39,40]. The implementation of the biorefinery concept could be an essential part of the successful valorization of food waste.…”

Section: Food Waste Valorizationmentioning

confidence: 99%

The Utilization of Food Waste: Challenges and Opportunities

Makanjuola¹,

Arowosola²,

Du³

2020

J Food Chem Nanotechnol

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Food waste is a global challenge from collection to disposal. The problem associated with food waste is on the increase ranging from its discharged, lost, degradation and contamination. Food wastage can be effectively managed through proper storage, purchasing what is needed and giving excess to those in need. The most effective means of managing food waste is through effective sorting at source and recycling for industrial processes for the production of valueadded products, thereby reducing the options of incineration and landfilling. Research has been carried out on food waste for the production of energy and other value-added products. This review aims to provide a brief overview of food waste from the farm gate, retailer, household and the impact of the pandemic in the increase of food waste. The potential strategies of effectively management of food waste both in developed and developing countries are discussed.

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“…Sob o ponto de vista da área de conhecimento, a embalagem não é propriedade de uma disciplina em especial, ela se encontra explorada em diversas áreas, tais como o design e comunicação (JERZYK, 2016; TIRPUDE; ALAM; SAHA, 2019), as engenharias (ELHUSSIENY et al, 2020;THOMOPOULOS et al, 2019), a química (AL-TAYYAR; YOUSSEF; AL-HINDI, 2020; CAZÓN; VÁZQUEZ, 2020), dentre outras (PAIANO; CROVELLA; LAGIOIA, 2020). Entender quais aspectos estão sendo abordados na literatura sobre a temática da embalagem no contexto da economia circular auxilia no aproveitamento do conhecimento existente em situações reais e gera embasamento para construção de novos conhecimentos.…”

Section: Introductionunclassified