Bioconversion of beverage waste to high fructose syrup as a value-added product

From waste carbonated beverages to high performance electrochromic devices: a green and low-cost synthetic method for self-doped metal oxides

Metal oxides with reversible optical modulation capability are in the spotlight for smart windows and other emerging optoelectronic devices. Improving the electrochromic performance at a low cost is the only way to popularize their applications. Herein, we demonstrate a facile and versatile strategy to synthesize high-performance electrochromic metal oxides, in which waste carbonated beverages are used as the raw materials for the first time. It can not only reduce the production cost of electrochromic materials, but also alleviate the environmental pollution caused by such liquid waste. With an ingenious carbonization pre-step, both nanoscale pores and oxygen vacancies are created in an annealed tungsten oxide thin film. Multiscale structure optimization endows the self-doped WO3-x films with excellent electrochromic properties such as large transmittance modulation (81.2%), high coloration efficiency (98.7 cm2 C-1) and good cycling stability. DFT calculations show that oxygen vacancies reduce the Li+ ion insertion energy barrier, which is conducive to the interfacial reaction in coloring and bleaching processes. Moreover, this approach is universal to other oxides such as vanadium pentoxide, molybdenum oxide and nickel oxide. The waste-to-value concept paves the way for cost-effective electrochromic materials and sheds light on the multiscale optimization of superior metal oxides.

Bread Surplus: A Cumulative Waste or a Staple Material for High-Value Products?

Food waste has been widely valorized in the past years in order to develop eco-friendly materials. Among others, bread waste is currently of increasing interest, as it is considered a huge global issue with serious environmental impacts and significant economic losses that have become even greater in the post-pandemic years due to an increase in cereal prices, which has led to higher production costs and bread prices. Owing to its richness in polysaccharides, bread waste has been previously studied for its physico-chemical characteristics and its numerous biotechnological applications. The present review highlights the re-use of bread waste and its valorization as a valuable resource by making value-added products through numerous technological processes to increase efficiency at all stages. Many research studies reporting several transformation methods of surplus bread into ethanol, lactic acid, succinic acid, biohydrogen, hydroxymethylfurfural, proteins and pigments, glucose-fructose syrup, aroma compounds, and enzymes are widely discussed. The wide variety of suggested applications for recycling bread waste provides significant insights into the role of technology development in potentially maximizing resource recovery and consequently contributing to environmental performance by reducing the amount of bread waste in landfills.

Fermentative bioconversion of food waste into biopolymer poly(3-hydroxybutyrate-co-3-hydroxyvalerate) using Cupriavidus necator

Dependency on plastic commodities has led to a recurrent increase in their global production every year. Conventionally, plastic products are derived from fossil fuels, leading to severe environmental concerns. The recent coronavirus disease 2019 pandemic has triggered an increase in medical waste. Conversely, it has disrupted the supply chain of personal protective equipment (PPE). Valorisation of food waste was performed to cultivate C. necator for fermentative production of biopolymer poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV). The increase in biomass, PHBV yield and molar 3-hydroxy valerate (3HV) content was estimated after feeding volatile fatty acids. The fed-batch fermentation strategy reported in this study produced 15.65 ± 0.14 g/L of biomass with 5.32 g/L of PHBV with 50% molar 3HV content. This is a crucial finding, as molar concentration of 3HV can be modulated to suit the specification of biopolymer (film or fabric). The strategy applied in this study addresses the issue of global food waste burden and subsequently generates biopolymer PHBV, turning waste to wealth.

Conversion sweet sorghum biomass to produce value-added products

Currently, most biotechnological products are produced from sugar- or starch-containing crops via microbial conversion, but accelerating the conflict with food supply. Thus, it has become increasingly interesting for industrial biotechnology to seek alternative non-food feedstock, such as sweet sorghum. Value-added chemical production from sweet sorghum not only alleviates dependency and conflict for traditional starch feedstocks (especially corn), but also improves efficient utilization of semi‐arid agricultural land resources, especially for China. Sweet sorghum is rich in components, such as fermentable carbohydrates, insoluble lignocellulosic parts and bioactive compounds, making it more likely to produce value-added chemicals. Thus, this review highlights detailed bioconversion methods and its applications for the production of value-added products from sweet sorghum biomass. Moreover, strategies and new perspectives on improving the production economics of sweet sorghum biomass utilization are also discussed, aiming to develop a competitive sweet sorghum-based economy.

Dehydration of Fructose to 5-Hydroxymethylfurfural: Effects of Acidity and Porosity of Different Catalysts in the Conversion, Selectivity, and Yield

There is a demand for renewable resources, such as biomass, to produce compounds considered as platform molecules. This study deals with dehydration of fructose for the formation of 5-hydroxymethylfurfural (HMF), a feedstock molecule. Different catalysts (aluminosilicates, niobic acid, 12-tungstophosphoric acid—HPW, and supported HPW/Niobia) were studied for this reaction in an aqueous medium. The catalysts were characterized by XRD, FT-IR, N2 sorption at −196 °C and pyridine adsorption. It was evident that the nature of the sites (Brønsted and Lewis), strength, quantity and accessibility to the acidic sites are critical to the conversion and yield results. A synergic effect of acidity and mesoporous area are key factors affecting the activity and selectivity of the solid acids. Niobic acid (Nb2O5·nH2O) revealed the best efficiency (highest TON, yield, selectivity and conversion). It was determined that the optimum acidity strength of catalysts should be between 80 to 100 kJ mol−1, with about 0.20 to 0.30 mmol g−1 of acid sites, density about 1 site nm−2 and mesoporous area about 100 m2 g−1. These values fit well within the general order of the observed selectivity (i.e., Nb2O5 > HZSM-5 > 20%HPW/Nb2O5 > SiO2-Al2O3 > HY > HBEA).

Conversion of food and kitchen waste to value-added products

Food and kitchen waste - omnipresent in every corner of the world serve as an excellent source of value added products owing to high organic content. Regardless of existence of various traditional methods of land filling or biogas production used to harness food waste energy, effective conversion of food to valuable resources is often challenged by its heterogenous nature and high moisture content. The current paper tries to lay down the prospects and consequences associated with food waste management. The various social, economical and environmental concerns associated with food waste management especially in terms of green house gas emission and extended rate of leachate generation also has been discussed. The difficulties in proper collection, storage and bioconversion of food waste to valuable by-products are pointed as a big hurdle in proper waste management. Finally, the wide array of value added products developed from food waste after pretreatment are also enlisted to emphasis the prospects of food waste management.

Valorisation of food and beverage waste via saccharification for sugars recovery

Valorisation of mixed food and beverage (F&B) waste was studied for the recovery of sugars via saccharification. Glucoamylase and sucrase were employed to hydrolyse the starch and sucrose present in the mixed F&B waste because of the high cost-effectiveness for such recovery. The Michaelis-Menten kinetics model suggests that preservatives and additives in beverages did not inhibit glucoamylase and sucrase during saccharification. High levels of glucose (228.1 g L^-1) and fructose (55.7 g L^-1) were efficiently produced within 12 h at a solid-to-liquid ratio of 37.5% (w/v) in 2.5 L bioreactors. An overall conversion yield of 0.17 g sugars per g of mixed F&B waste was obtained in mass balance analysis. Lastly, possible industrial applications of the sugar-rich hydrolysate and by-products are discussed. This study is believed to cast insights into F&B waste recycling via biotechnology to produce high-value added products to promote the establishment of a circular bio-economy.