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Liu Z. A review on the emerging conversion technology of cellulose, starch, lignin, protein and other organics from vegetable-fruit-based waste. Int J Biol Macromol 2023; 242:124804. [PMID: 37182636 DOI: 10.1016/j.ijbiomac.2023.124804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 04/13/2023] [Accepted: 05/06/2023] [Indexed: 05/16/2023]
Abstract
A large amount of vegetable-fruit-based waste (VFBW) belonging to agricultural waste is produced around the world every year, imposing a huge burden on the environment and sustainable development. VFBW contains a lot of water and useful organic compounds (e.g., cellulose, minerals, starch, proteins, organic acids, lipids, and soluble sugars). Taking into account the composition characteristics and circular economy of VFBW, many new emerging conversion technologies for the treatment of VFBW (such as hydrothermal gasification, ultrasound-assisted extraction, and synthesis of bioplastics) have been developed. This review summarizes the current literature discussing the technical parameters, process, mechanism, and characteristics of various emerging conversion methods, as well as analyzing the application, environmental impact, and bio-economy of by-products from the conversion process, to facilitate solutions to the key problems of engineering cases using these methods. The shortcomings of the current study and the direction of future research are also highlighted in the review.
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Affiliation(s)
- Zhongchuang Liu
- Green Intelligence Environmental School, Yangtze Normal University, No. 16, Juxian Avenue, Fuling District, Chongqing, China; Chongqing Multiple-source Technology Engineering Research Center for Ecological Environment Monitoring, Yangtze Normal University, No. 16, Juxian Avenue, Fuling District, Chongqing, China.
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2
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Valorization of Food Waste to Produce Value-Added Products Based on Its Bioactive Compounds. Processes (Basel) 2023. [DOI: 10.3390/pr11030840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023] Open
Abstract
The rapid growth of the global population and changes in lifestyle have led to a significant increase in food waste from various industrial, agricultural, and household sources. Nearly one-third of the food produced annually is wasted, resulting in severe resource depletion. Food waste contains rich organic matter, which, if not managed properly, can pose a serious threat to the environment and human health, making the proper disposal of food waste an urgent global issue. However, various types of food waste, such as waste from fruit, vegetables, grains, and other food production and processing, contain important bioactive compounds, such as polyphenols, dietary fiber, proteins, lipids, vitamins, organic acids, and minerals, some of which are found in greater quantities in the discarded parts than in the parts accepted by the market. These bioactive compounds offer the potential to convert food waste into value-added products, and fields including nutritional foods, bioplastics, bioenergy, biosurfactants, biofertilizers, and single cell proteins have welcomed food waste as a novel source. This review reveals the latest insights into the various sources of food waste and the potential of utilizing bioactive compounds to convert it into value-added products, thus enhancing people’s confidence in better utilizing and managing food waste.
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3
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Carolin C F, Senthil Kumar P, Mohanakrishna G, Hemavathy RV, Rangasamy G, M Aminabhavi T. Sustainable production of biosurfactants via valorisation of industrial wastes as alternate feedstocks. CHEMOSPHERE 2023; 312:137326. [PMID: 36410507 DOI: 10.1016/j.chemosphere.2022.137326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 11/01/2022] [Accepted: 11/17/2022] [Indexed: 06/16/2023]
Abstract
Globally, the rapid increase in the human population has given rise to a variety of industries, which have produced a variety of wastes. Due to their detrimental effects on both human and environmental health, pollutants from industry have taken centre stage among the various types of waste produced. The amount of waste produced has therefore increased the demand for effective waste management. In order to create valuable chemicals for sustainable waste management, trash must be viewed as valuable addition. One of the most environmentally beneficial and sustainable choices is to use garbage to make biosurfactants. The utilization of waste in the production of biosurfactant provides lower processing costs, higher availability of feedstock and environmental friendly product along with its characteristics. The current review focuses on the use of industrial wastes in the creation of sustainable biosurfactants and discusses how biosurfactants are categorized. Waste generation in the fruit industry, agro-based industries, as well as sugar-industry and dairy-based industries is documented. Each waste and wastewater are listed along with its benefits and drawbacks. This review places a strong emphasis on waste management, which has important implications for the bioeconomy. It also offers the most recent scientific literature on industrial waste, including information on the role of renewable feedstock for the production of biosurfactants, as well as the difficulties and unmet research needs in this area.
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Affiliation(s)
- Femina Carolin C
- Department of Biotechnology, Saveetha School of Engineering, SIMATS, Chennai, 602105, India
| | - P Senthil Kumar
- Department of Chemical Engineering, Sri Sivasubramaniya Nadar College of Engineering, Kalavakkam, 603110, Tamil Nadu, India; Centre of Excellence in Water Research (CEWAR), Sri Sivasubramaniya Nadar College of Engineering, Kalavakkam, 603110, Tamil Nadu, India; School of Engineering, Lebanese American University, Byblos, Lebanon.
| | - Gunda Mohanakrishna
- School of Advanced Sciences, KLE Technological University, Hubballi, Karnataka, 580031, India.
| | - R V Hemavathy
- Department of Biotechnology, Saveetha School of Engineering, SIMATS, Chennai, 602105, India
| | | | - Tejraj M Aminabhavi
- School of Advanced Sciences, KLE Technological University, Hubballi, Karnataka, 580031, India; University Center for Research & Development (UCRD), Chandigarh University, Gharuan, Mohali, 140413, Panjab, India
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4
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Sánchez M, Laca A, Laca A, Díaz M. Towards food circular economy: hydrothermal treatment of mixed vegetable and fruit wastes to obtain fermentable sugars and bioactive compounds. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:3901-3917. [PMID: 35962165 DOI: 10.1007/s11356-022-22486-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Accepted: 08/07/2022] [Indexed: 06/15/2023]
Abstract
Due to processing activity, fruits and vegetables generate notable amounts of wastes at the processing, retail, and consumption level. Following the European goals for reducing food wastes and achieving a circular economy of resources, these biowastes should be valorized. In this work, hydrothermal hydrolysis at different conditions (temperatures, times, waste/water ratio, pH values) were tested to treat for first time; biowastes composed of mixed overripe fruits or vegetables to maximize the extraction of fermentable sugars that can be used as substrates in bioprocesses. Experimental data were fitted by a model based on irreversible first-order reactions, and kinetic constants were obtained. When hydrolysis of fruit wastes was carried out at 135 °C and pH 5 during 40 min, more than 40 g of reducing sugars per 100 g of waste (dry weight) could be obtained (represents an extraction of 97% of total carbohydrates). Concentrations of inhibitor compounds (HMF, furfural, acetic acid) in the hydrolysates were very low and, as example, a fermentation to obtain bioethanol was successfully carried out with an efficiency above 95%. Additionally, the production by hydrothermal treatment of bioactive compounds was investigated and the best results obtained were 92% DPPH inhibition and 12 mg GAE/g (dry weight) for antioxidant activity and phenolic compounds, respectively. These values are similar or even higher than those reported in literature using specific parts of fruits and vegetables.
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Affiliation(s)
- Marta Sánchez
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería s/n, 33071, Oviedo, Spain
| | - Amanda Laca
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería s/n, 33071, Oviedo, Spain
| | - Adriana Laca
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería s/n, 33071, Oviedo, Spain.
| | - Mario Díaz
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería s/n, 33071, Oviedo, Spain
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5
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Sui W, Li S, Zhou X, Dou Z, Liu R, Wu T, Jia H, Wang G, Zhang M. Potential Hydrothermal-Humification of Vegetable Wastes by Steam Explosion and Structural Characteristics of Humified Fractions. Molecules 2021; 26:molecules26133841. [PMID: 34202485 PMCID: PMC8270290 DOI: 10.3390/molecules26133841] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 06/19/2021] [Accepted: 06/20/2021] [Indexed: 11/16/2022] Open
Abstract
In this work, steam explosion (SE) was exploited as a potential hydrothermal-humification process of vegetable wastes to deconstruct their structure and accelerate their decomposition to prepare humified substances. Results indicated that the SE process led to the removal of hemicellulose, re-condensation of lignin, degradation of the cellulosic amorphous region, and the enhancement of thermal stability of broccoli wastes, which provided transformable substrates and a thermal-acidic reaction environment for humification. After SE treatment, total humic substances (HS), humic acids (HAs), and fulvic acids (FAs) contents of broccoli samples accounted for up to 198.3 g/kg, 42.3 g/kg, and 166.6 g/kg, and their purification were also facilitated. With the increment of SE severity, structural characteristics of HAs presented the loss of aliphatic compounds, carbohydrates, and carboxylic acids and the enrichment of aromatic structures and N-containing groups. Lignin substructures were proved to be the predominant aromatic structures and gluconoxylans were the main carbohydrates associated with lignin in HAs, both of their signals were enhanced by SE. Above results suggested that SE could promote the decomposition of easily biodegradable matters and further polycondensation, aromatization, and nitrogen-fixation reactions during humification, which were conducive to the formation of HAs.
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Affiliation(s)
- Wenjie Sui
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China; (W.S.); (S.L.); (X.Z.); (Z.D.); (R.L.); (T.W.)
| | - Shunqin Li
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China; (W.S.); (S.L.); (X.Z.); (Z.D.); (R.L.); (T.W.)
| | - Xiaodan Zhou
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China; (W.S.); (S.L.); (X.Z.); (Z.D.); (R.L.); (T.W.)
| | - Zishan Dou
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China; (W.S.); (S.L.); (X.Z.); (Z.D.); (R.L.); (T.W.)
| | - Rui Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China; (W.S.); (S.L.); (X.Z.); (Z.D.); (R.L.); (T.W.)
| | - Tao Wu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China; (W.S.); (S.L.); (X.Z.); (Z.D.); (R.L.); (T.W.)
| | - Hongyu Jia
- Shandong Academy of Agricultural Sciences Institute of Agricultural Resources and Environment, Jinan 250132, China
- Correspondence: (H.J.); (G.W.); (M.Z.); Tel.: +86-022-60912430 (M.Z.)
| | - Guanhua Wang
- Tianjin Key Laboratory of Pulp and Paper, College of Light Industry Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
- Correspondence: (H.J.); (G.W.); (M.Z.); Tel.: +86-022-60912430 (M.Z.)
| | - Min Zhang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China; (W.S.); (S.L.); (X.Z.); (Z.D.); (R.L.); (T.W.)
- College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392, China
- Correspondence: (H.J.); (G.W.); (M.Z.); Tel.: +86-022-60912430 (M.Z.)
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Assessment of Fruit and Vegetable Residues Suitable for Renewable Energy Production: GIS-Based Model for Developing New Frontiers within the Context of Circular Economy. APPLIED SYSTEM INNOVATION 2021. [DOI: 10.3390/asi4010010] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
Due to the necessity of developing renewable energy sources, the anaerobic digestion for producing biomethane has developed significantly in the last years, since it allows to both reduce disposal treatment and produce green energy. In this field, fruit and vegetable wastes have been recently put forward, since they could represent a suitable resource for producing biomethane as a new frontier within the context of a circular economy. This study aims at filling the gap in the knowledge of the production, quantities and biogas potential production of these residues. On this basis, a GIS-based model was developed and applied to the Sicily region by investigating the specific regulatory framework as well as by analysing descriptive statistics. The results of the GIS analyses enabled the localisation of the highest productive territorial areas and highlighted where fruit and vegetable wastes are abundantly located. In this regard, about 7 million Nm3 of biogas could be produced by reusing only the fruit and vegetable residues coming from the three most representative Sicilian wholesale markets among those considered. Finally, the regulatory framework is of crucial importance in inhibiting or supporting the use of the selected biomass in a specific sector, with regard to the case study considered.
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7
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Martín-Lara M, Chica-Redecillas L, Pérez A, Blázquez G, Garcia-Garcia G, Calero M. Liquid Hot Water Pretreatment and Enzymatic Hydrolysis as a Valorization Route of Italian Green Pepper Waste to Delivery Free Sugars. Foods 2020; 9:E1640. [PMID: 33182839 PMCID: PMC7697518 DOI: 10.3390/foods9111640] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 10/15/2020] [Accepted: 11/05/2020] [Indexed: 12/17/2022] Open
Abstract
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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Affiliation(s)
- M.A. Martín-Lara
- Chemical Engineering Department, Faculty of Sciences, University of Granada, Avda. Fuentenueva, s/n, 18071 Granada, Spain; (L.C.-R.); (A.P.); (G.B.); (M.C.)
| | - L. Chica-Redecillas
- Chemical Engineering Department, Faculty of Sciences, University of Granada, Avda. Fuentenueva, s/n, 18071 Granada, Spain; (L.C.-R.); (A.P.); (G.B.); (M.C.)
| | - A. Pérez
- Chemical Engineering Department, Faculty of Sciences, University of Granada, Avda. Fuentenueva, s/n, 18071 Granada, Spain; (L.C.-R.); (A.P.); (G.B.); (M.C.)
| | - G. Blázquez
- Chemical Engineering Department, Faculty of Sciences, University of Granada, Avda. Fuentenueva, s/n, 18071 Granada, Spain; (L.C.-R.); (A.P.); (G.B.); (M.C.)
| | - G. Garcia-Garcia
- Department of Chemical and Biological Engineering, The University of Sheffield, Sir Robert Hadfield Building, Sheffield S1 3JD, UK;
| | - M. Calero
- Chemical Engineering Department, Faculty of Sciences, University of Granada, Avda. Fuentenueva, s/n, 18071 Granada, Spain; (L.C.-R.); (A.P.); (G.B.); (M.C.)
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8
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Brito TBN, Ferreira MSL, Fai AEC. Utilization of Agricultural By-products: Bioactive Properties and Technological Applications. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1804930] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- T. B. N. Brito
- Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro/RJ, Brazil
| | - M. S. L Ferreira
- Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro/RJ, Brazil
- Department of Food Science, School of Nutrition, UNIRIO, Rio de Janeiro/RJ, Brazil
| | - Ana E. C. Fai
- Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro/RJ, Brazil
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro, UERJ, Rio de Janeiro/RJ, Brazil
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9
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Rodríguez-Valderrama S, Escamilla-Alvarado C, Rivas-García P, Magnin JP, Alcalá-Rodríguez M, García-Reyes RB. Biorefinery concept comprising acid hydrolysis, dark fermentation, and anaerobic digestion for co-processing of fruit and vegetable wastes and corn stover. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2020; 27:28585-28596. [PMID: 32266619 DOI: 10.1007/s11356-020-08580-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Accepted: 03/25/2020] [Indexed: 06/11/2023]
Abstract
A new biorefinery conceptual process is proposed for biohydrogen and biomethane production from a combination of fruits and vegetable wastes (FVW) and corn stover (CS). The objective of this work was to perform the acid hydrolysis (HCl 0.5% v/v, 120 °C, 2 h) of the FVW and CS at 3:1 dry basis ratio, and to process its main physical phases, liquid hydrolyzates (LH) and hydrolyzed solids (HS), by mesophilic dark fermentation (DF) and anaerobic digestion (AD), respectively. In DF of LH as carbon source, hydrogen was produced at maximum rate of 2.6 mL H2/(gglucose h) and maximum accumulation of 223.8 mL H2/gglucose, equivalent to 2 mol H2/molglucose, in a butyric-pathway-driven fermentation. HS were digested to methane production assessing inoculum to substrate ratios in the range 2-4 ginoculum/gVS. The main results in AD were 14 mmol CH4/gvs. The biorefinery demonstrated the feasibility to integrate the acid hydrolysis as pretreatment and subsequently use the LH for hydrogen production, and the HS for methane production, with an energy yield recovery of 9.7 kJ/gvs, being the energy contribution from anaerobic digestion 8-fold higher than of dark fermentation.
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Affiliation(s)
- Santiago Rodríguez-Valderrama
- Universidad Autónoma de Nuevo León, Centre for Research on Biotechnology and Nanotechnology (CIByN), Faculty of Chemical Sciences, Engineering and Sustainable Bioprocesses Group, Parque de Investigación e Innovación Tecnológica, km 10 Autopista al Aeropuerto Internacional Mariano Escobedo, 66629, Apodaca, Nuevo León, Mexico
| | - Carlos Escamilla-Alvarado
- Universidad Autónoma de Nuevo León, Centre for Research on Biotechnology and Nanotechnology (CIByN), Faculty of Chemical Sciences, Engineering and Sustainable Bioprocesses Group, Parque de Investigación e Innovación Tecnológica, km 10 Autopista al Aeropuerto Internacional Mariano Escobedo, 66629, Apodaca, Nuevo León, Mexico.
| | - Pasiano Rivas-García
- Universidad Autónoma de Nuevo León, Centre for Research on Biotechnology and Nanotechnology (CIByN), Faculty of Chemical Sciences, Engineering and Sustainable Bioprocesses Group, Parque de Investigación e Innovación Tecnológica, km 10 Autopista al Aeropuerto Internacional Mariano Escobedo, 66629, Apodaca, Nuevo León, Mexico
| | - Jean-Pierre Magnin
- Univ. Grenoble Alpes, Grenoble INP*, LEPMI, * Institute of Engineering Univ. Grenoble Alpes, CNRS, 38000, Grenoble, France
| | - Mónica Alcalá-Rodríguez
- Universidad Autónoma de Nuevo León, Faculty of Chemical Sciences, Av. Universidad S/N, Ciudad Universitaria, San Nicolás de los Garza, N.L.,, 66455, Mexico
| | - Refugio Bernardo García-Reyes
- Universidad Autónoma de Nuevo León, Faculty of Chemical Sciences, Av. Universidad S/N, Ciudad Universitaria, San Nicolás de los Garza, N.L.,, 66455, Mexico
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Lombardelli C, Liburdi K, Benucci I, Esti M. Tailored and synergistic enzyme-assisted extraction of carotenoid-containing chromoplasts from tomatoes. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.01.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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11
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Comparative Life Cycle Assessment of Glucose Production from Maize Starch and Woody Biomass Residues as a Feedstock. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10082946] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
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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12
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Marrucci L, Marchi M, Daddi T. Improving the carbon footprint of food and packaging waste management in a supermarket of the Italian retail sector. WASTE MANAGEMENT (NEW YORK, N.Y.) 2020; 105:594-603. [PMID: 32199583 DOI: 10.1016/j.wasman.2020.03.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2019] [Revised: 02/29/2020] [Accepted: 03/02/2020] [Indexed: 06/10/2023]
Abstract
In a consumer society, the retail sector contributes significantly to waste production. Supermarkets play a central role in the challenges of resources efficiency and waste prevention. The circular economy has become a major alternative to the classical economic model and the retail sector has begun moving along this path. The aim of this study is to analyse supermarket waste management systems to identify more sustainable and circular processes. A specific case study was analysed to assess and improve the waste management system of a supermarket. We used the DMAIC (Define - Measure - Analyse - Improve - Control) model from the Lean Six Sigma methodology to collect data and information. We evaluated the environmental performance of the waste management system through its carbon footprint and compared the environmental impacts in terms of CO2-eq of different waste treatments for each waste category. We introduced a new waste management system in the supermarket, which demonstrated better performance. Our comparison of different waste treatments highlights the importance of recycling, particularly in the context of the circular economy. We then focused on organic matter, as the category producing the most waste and compared composting and anaerobic digestion. We found that anaerobic digestion releases less greenhouse gas emissions. Similar improvement programs can be directly adopted by other stores without repeating the analysis. Our study can inform future research into the use of organic waste for obtaining biogas and other sub-products. The integration of the Lean Six Sigma methodology and other environmental tools can also be assessed as a strategy in the circular economy.
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Affiliation(s)
- Luca Marrucci
- Sant'Anna School of Advanced Studies, Institute of Management, Piazza Martiri della Libertà 33, 56127 Pisa, Italy.
| | - Michela Marchi
- Ecodynamics Group, Department of Physical, Earth and Environmental Sciences, University of Siena, Pian dei Mantellini 44, 53100 Siena, Italy
| | - Tiberio Daddi
- Sant'Anna School of Advanced Studies, Institute of Management, Piazza Martiri della Libertà 33, 56127 Pisa, Italy
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Sharma P, Gaur VK, Kim SH, Pandey A. Microbial strategies for bio-transforming food waste into resources. BIORESOURCE TECHNOLOGY 2020; 299:122580. [PMID: 31877479 DOI: 10.1016/j.biortech.2019.122580] [Citation(s) in RCA: 135] [Impact Index Per Article: 33.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Revised: 12/06/2019] [Accepted: 12/06/2019] [Indexed: 05/27/2023]
Abstract
With the changing life-style and rapid urbanization of global population, there is increased generation of food waste from various industrial, agricultural, and household sources. According to Food and Agriculture Organization (FAO), almost one-third of the total food produced annually is wasted. This poses serious concern as not only there is loss of rich resources; their disposal in environment causes concern too. Food waste is rich in organic, thus traditional approaches of land-filling and incineration could cause severe environmental and human health hazard by generating toxic gases. Thus, employing biological methods for the treatment of such waste offers a sustainable way for valorization. This review comprehensively discusses state-of-art knowledge about various sources of food waste generation, their utilization, and valorization by exploiting microorganisms. The use of microorganisms either aerobically or anaerobically could be a sustainable and eco-friendly solution for food waste management by generating biofuels, electrical energy, biosurfactants, bioplastics, biofertilizers, etc.
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Affiliation(s)
- Poonam Sharma
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh, India
| | - Vivek Kumar Gaur
- Environmental Biotechnology Division, Environmental Toxicology Group, CSIR-Indian Institute of Toxicology Research, Lucknow, India; Amity Institute of Biotechnology, Amity University Uttar Pradesh, Lucknow Campus, Lucknow, India
| | - Sang-Hyoun Kim
- School of Civil and Environmental Engineering, Yonsei University, Seoul, Republic of Korea
| | - Ashok Pandey
- Centre for Innovation and Translational Research, CSIR-Indian Institute of Toxicology Research, Lucknow, India; Frontier Research Lab, Yonsei University, Seoul, Republic of Korea.
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14
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Shikano A, Kuda T, Shibayama J, Toyama A, Ishida Y, Takahashi H, Kimura B. Effects of Lactobacillus plantarum Uruma-SU4 fermented green loofah on plasma lipid levels and gut microbiome of high-fat diet fed mice. Food Res Int 2019; 121:817-824. [DOI: 10.1016/j.foodres.2018.12.065] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2018] [Revised: 12/04/2018] [Accepted: 12/31/2018] [Indexed: 12/13/2022]
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Shikano A, Kuda T, Takahashi H, Kimura B. Effects of fermented green-loofah and green-papaya on nitric oxide secretion from murine macrophage raw 264.7 cells. Mol Biol Rep 2018; 45:1013-1021. [PMID: 30009342 DOI: 10.1007/s11033-018-4249-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2018] [Accepted: 07/09/2018] [Indexed: 12/11/2022]
Abstract
To clarify the effect of lactic acid bacteria (LAB) fermentation on the immunomodulation capacity of green-loofah and green-papaya, aqueous suspensions prepared from the fresh and dry-powdered vegetables were fermented by Lactococcus lactis subsp. lactis Uruma-SU1 and Lactobacillus plantarum Uruma-SU4. Fermented and non-fermented suspensions were added to murine macrophage RAW264.7 culture with and without Escherichia coli O111 lipopolysaccharide (LPS). In the absence of LPS, nitric oxide (NO) secretion was elevated significantly in LAB fermented suspensions compared to that in non-fermented suspensions. NO production in fermented suspensions was observed even at low sample concentrations, but it was attenuated in the centrifuged supernatant. With LPS treatment, inhibition of NO secretion was shown with the high concentration of the non-fermented and also fermented samples. These results suggest that fermented green-loofah and green-papaya suspensions can play both immunostimulatory and anti-inflammatory roles at low and high doses, respectively.
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Affiliation(s)
- Ayane Shikano
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo, 108-8477, Japan
| | - Takashi Kuda
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo, 108-8477, Japan.
| | - Hajime Takahashi
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo, 108-8477, Japan
| | - Bon Kimura
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo, 108-8477, Japan
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The Management of Unsold Food in Outdoor Market Areas: Food Operators’ Behaviour and Attitudes. SUSTAINABILITY 2018. [DOI: 10.3390/su10041180] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Valorisation of fruit and vegetable waste from open markets for the production of 2,3-butanediol. FOOD AND BIOPRODUCTS PROCESSING 2018. [DOI: 10.1016/j.fbp.2017.10.004] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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