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Guo W, Spotti MJ, Portillo-Perez G, Bonilla JC, Bai W, Martinez MM. Molecular changes and interactions of wheat flour biopolymers during bread-making: Implications to upcycle bread waste into bioplastics. Carbohydr Polym 2024; 342:122414. [PMID: 39048204 DOI: 10.1016/j.carbpol.2024.122414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2024] [Revised: 05/07/2024] [Accepted: 06/16/2024] [Indexed: 07/27/2024]
Abstract
This study aims to understand the molecular and supramolecular transformations of wheat endosperm biopolymers during bread-making, and their implications to fabricate self-standing films from stale white bread. A reduction in the Mw of amylopectin (51.8 × 106 vs 425.1 × 106 g/mol) and water extractable arabinoxylans WEAX (1.79 × 105 vs 7.63 × 105 g/mol), and a decrease in amylose length (245 vs 748 glucose units) was observed after bread-baking. The chain length distribution of amylopectin and the arabinose-to-xylose (A/X) ratio of WEAX remained unaffected during bread-making, suggesting that heat- or/and shear-induced chain scission is the mechanism responsible for molecular fragmentation. Bread-making also resulted in more insoluble cell wall residue, featured by water unextractable arabinoxylan of lower A/X and Mw, along with the formation of a gluten network. Flexible and transparent films with good light-blocking performance (<30 % transmittance) and DPPH-radical scavenging capacity (~8.5 %) were successfully developed from bread and flour. Bread films exhibited lower hygroscopicity, tensile strength (2.7 vs 8.5 MPa) and elastic modulus (67 vs 501 MPa) than flour films, while having a 6-fold higher elongation at break (10.0 vs 61.2 %). This study provides insights into the changes in wheat biopolymers during bread-making and sets a precedent for using stale bread as composite polymeric materials.
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Affiliation(s)
- Wanxiang Guo
- Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, Aarhus N 8200, Denmark
| | - Maria Julia Spotti
- Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, Aarhus N 8200, Denmark
| | - Guillermo Portillo-Perez
- Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, Aarhus N 8200, Denmark
| | - Jose C Bonilla
- SDU Biotechnology, Faculty of Engineering, University of Southern Denmark, Odense M, DK-5230, Denmark
| | - Wenqiang Bai
- Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, Aarhus N 8200, Denmark
| | - Mario M Martinez
- Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, Aarhus N 8200, Denmark.
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Borges Teixeira L, Zanini Campos J, Isabel Kothe C, Elisa Welke J, Rodrigues E, Frazzon J, Cruz Silveira Thys R. Type III sourdough: Evaluation of biopreservative potential in bakery products with enhanced antifungal activity. Food Res Int 2024; 189:114482. [PMID: 38876611 DOI: 10.1016/j.foodres.2024.114482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2024] [Revised: 05/01/2024] [Accepted: 05/07/2024] [Indexed: 06/16/2024]
Abstract
The potential biopreservative role of a Type III sourdough (tIII-SD), produced by starter cultures of Fructilactobacillus sanfranciscensis and Lactiplantibacillus plantarum ATCC 8014, was assessed for its antifungal activity in baking applications. Fermentation was carried out using different substrates to enhance the production of antifungal metabolites for 24 and 48 h. The tIII-SD samples were analyzed in relation to pH, total titratable acidity (TTA) and the production of organic acids. The water/salt-soluble extract of the tIII-SD was evaluated in relation to the inhibition potential against key fungi that contaminate bakery products including Penicillium roqueforti, Penicillium chrysogenum and Aspergillus niger. Finally, breads with 10 % of the tIII-SD were prepared and the fungi contamination was evaluated throughout the shelf life period. The lowest pH value in sourdough was obtained from 48-hour fermentation by L. plantarum. The saline extracts exhibited varying degrees of inhibition in the in vitro test; however, the greatest enhancement of this effect was obtained when whole wheat grain flour was used. The tIII-SD crafted from a blend of wheat and flaxseed flours and fermented with F. sanfranciscensis for 48 h (BSWF48h-FS), demonstrated superior performance compared to other formulations. This variant exhibited a total shelf life of 10 days, suggesting that the utilization of tIII-SD could serve as a viable alternative for natural antifungal agents, proving beneficial for the bakery industry.
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Affiliation(s)
- Lílian Borges Teixeira
- Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, RS, Brazil; Centro Estadual de Vigilância em Saúde da Secretaria de Saúde do Estado do Rio Grande do Sul - CEVS/SES-RS, Porto Alegre, Rio Grande do Sul, Brazil
| | - Júlia Zanini Campos
- Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, RS, Brazil
| | - Caroline Isabel Kothe
- Sustainable Food Innovation Group, The Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Denmark
| | - Juliane Elisa Welke
- Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, RS, Brazil
| | - Eliseu Rodrigues
- Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, RS, Brazil.
| | - Jeverson Frazzon
- Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, RS, Brazil
| | - Roberta Cruz Silveira Thys
- Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, RS, Brazil
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Asqardokht-Aliabadi A, Sarabi-Aghdam V, Homayouni-Rad A, Hosseinzadeh N. Postbiotics in the Bakery Products: Applications and Nutritional Values. Probiotics Antimicrob Proteins 2024:10.1007/s12602-024-10327-y. [PMID: 39066881 DOI: 10.1007/s12602-024-10327-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 07/13/2024] [Indexed: 07/30/2024]
Abstract
In recent years, the consumption of postbiotics has gained significant attention due to their potential health benefits. However, their application in the bakery industry remains underutilized. This review focuses on recent advances in the use of postbiotics, specifically the metabolites of lactic acid bacteria, in bakery products. We provide a concise overview of the multifaceted benefits of postbiotics, including their role as natural antioxidants, antimicrobials, and preservatives, and their potential to enhance product quality, extend shelf-life, and contribute to consumer welfare. This review combines information from various sources to provide a comprehensive update on recent advances in the role of postbiotics in bakery products, subsequently discussing the concept of sourdough as a leavening agent and its role in improving the nutritional profile of bakery products. We highlighted the positive effects of postbiotics on bakery items, such as improved texture, flavor, and shelf life, as well as their potential to contribute to overall health through their antioxidant properties and their impact on gut health. Overall, this review emphasizes the promising potential of postbiotics to revolutionize the bakery industry and promote healthier and more sustainable food options. The integration of postbiotics into bakery products represents a promising frontier and offers innovative possibilities to increase product quality, reduce food waste, and improve consumer health. Further research into refining techniques to incorporate postbiotics into bakery products is essential for advancing the health benefits and eco-friendly nature of these vital food items.
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Affiliation(s)
- Abolfazl Asqardokht-Aliabadi
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Vahideh Sarabi-Aghdam
- Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Aziz Homayouni-Rad
- Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
| | - Negin Hosseinzadeh
- Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
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4
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Gumul D, Oracz J, Litwinek D, Żyżelewicz D, Zięba T, Sabat R, Wywrocka-Gurgul A, Ziobro R. Quality- and Health-Promoting Compounds of Whole Wheat Bread with the Addition of Stale Bread, Cornmeal, and Apple Pomace. Foods 2024; 13:1767. [PMID: 38890995 PMCID: PMC11171573 DOI: 10.3390/foods13111767] [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: 04/16/2024] [Revised: 05/28/2024] [Accepted: 05/31/2024] [Indexed: 06/20/2024] Open
Abstract
The aim of this study was to evaluate the effect of extruded preparations on the bioactive and nutritional properties, vitamin B content, volatile compound profile, and quality of whole wheat bread. Extruded preparations based on stale bread (secondary raw materials) and apple pomace (byproducts) were used as bread additives. It was found that the preparations did not enrich the bread in protein but in health-promoting compounds, especially gallic acid, protocatechuic acid, caffeic acid, p-coumaric acid, rutin, quercetin, and B vitamins. Extruded preparations had a positive effect on the quality of the bread produced, such as yield and cohesiveness, and gave it a pleasant aroma. It was shown that among all the examined bread samples with added extruded preparations of stale bread, the cornmeal and apple pomace bread samples with 15% extruded preparation (containing 55% cornmeal, 30% stale bread, and 15% apple pomace) had sufficient nutritional value, the highest amounts of gallic acid, protocatechuic acid, p-coumaric acid, caffeic acid, rutin, and quercetin; medium amounts of ellagic acid; high antioxidant activity determined in vitro using four methods (by DPPH, ABTS, power (FRAP), and Fe(II) chelating assays); adequate quality; and significant amounts of vitamins, especially B1, B2, and B3. This type of extruded preparation should utilize apple pomace, which is a byproduct, and stale bread, which is a secondary waste. Such a combination is an excellent low-cost, easy, and prospective solution for the baking industry that could be applied to obtain bread with elevated nutritional value and enhanced health potential, as proven in this publication.
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Affiliation(s)
- Dorota Gumul
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland; (D.L.); (R.S.); (A.W.-G.); (R.Z.)
| | - Joanna Oracz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland; (J.O.); (D.Ż.)
| | - Dorota Litwinek
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland; (D.L.); (R.S.); (A.W.-G.); (R.Z.)
| | - Dorota Żyżelewicz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland; (J.O.); (D.Ż.)
| | - Tomasz Zięba
- Department of Food Storage, The Faculty of Life Sciences and Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland;
| | - Renata Sabat
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland; (D.L.); (R.S.); (A.W.-G.); (R.Z.)
| | - Anna Wywrocka-Gurgul
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland; (D.L.); (R.S.); (A.W.-G.); (R.Z.)
| | - Rafał Ziobro
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland; (D.L.); (R.S.); (A.W.-G.); (R.Z.)
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5
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Najar IN, Sharma P, Das R, Tamang S, Mondal K, Thakur N, Gandhi SG, Kumar V. From waste management to circular economy: Leveraging thermophiles for sustainable growth and global resource optimization. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2024; 360:121136. [PMID: 38759555 DOI: 10.1016/j.jenvman.2024.121136] [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: 11/07/2023] [Revised: 04/24/2024] [Accepted: 05/09/2024] [Indexed: 05/19/2024]
Abstract
Waste of any origin is one of the most serious global and man-made concerns of our day. It causes climate change, environmental degradation, and human health problems. Proper waste management practices, including waste reduction, safe handling, and appropriate treatment, are essential to mitigate these consequences. It is thus essential to implement effective waste management strategies that reduce waste at the source, promote recycling and reuse, and safely dispose of waste. Transitioning to a circular economy with policies involving governments, industries, and individuals is essential for sustainable growth and waste management. The review focuses on diverse kinds of environmental waste sources around the world, such as residential, industrial, commercial, municipal services, electronic wastes, wastewater sewerage, and agricultural wastes, and their challenges in efficiently valorizing them into useful products. It highlights the need for rational waste management, circularity, and sustainable growth, and the potential of a circular economy to address these challenges. The article has explored the role of thermophilic microbes in the bioremediation of waste. Thermophiles known for their thermostability and thermostable enzymes, have emerged to have diverse applications in biotechnology and various industrial processes. Several approaches have been explored to unlock the potential of thermophiles in achieving the objective of establishing a zero-carbon sustainable bio-economy and minimizing waste generation. Various thermophiles have demonstrated substantial potential in addressing different waste challenges. The review findings affirm that thermophilic microbes have emerged as pivotal and indispensable candidates for harnessing and valorizing a range of environmental wastes into valuable products, thereby fostering the bio-circular economy.
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Affiliation(s)
- Ishfaq Nabi Najar
- Fermentation and Microbial Biotechnology Division, CSIR IIIM, Jammu, India
| | - Prayatna Sharma
- Department of Microbiology, School of Life Sciences, Sikkim University, Gairigaon, Tadong, Gangtok, 737102, Sikkim, India
| | - Rohit Das
- Department of Microbiology, School of Life Sciences, Sikkim University, Gairigaon, Tadong, Gangtok, 737102, Sikkim, India
| | - Sonia Tamang
- Department of Microbiology, School of Life Sciences, Sikkim University, Gairigaon, Tadong, Gangtok, 737102, Sikkim, India
| | | | - Nagendra Thakur
- Department of Microbiology, School of Life Sciences, Sikkim University, Gairigaon, Tadong, Gangtok, 737102, Sikkim, India
| | | | - Vinod Kumar
- Fermentation and Microbial Biotechnology Division, CSIR IIIM, Jammu, India.
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6
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Vanapalli KR, Bhar R, Maity SK, Dubey BK, Kumar S, Kumar V. Life cycle assessment of fermentative production of lactic acid from bread waste based on process modelling using pinch technology. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 905:167051. [PMID: 37717758 DOI: 10.1016/j.scitotenv.2023.167051] [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: 05/30/2023] [Revised: 08/18/2023] [Accepted: 09/11/2023] [Indexed: 09/19/2023]
Abstract
Bread waste (BW), a rich source of fermentable carbohydrates, has the potential to be a sustainable feedstock for the production of lactic acid (LA). In our previous work, the LA concentration of 155.4 g/L was achieved from BW via enzymatic hydrolysis, which was followed by a techno-economic analysis of the bioprocess. This work evaluates the relative environmental performance of two scenarios - neutral and low pH fermentation processes for polymer-grade LA production from BW using a cradle-to-gate life cycle assessment (LCA). The LCA was based on an industrial-scale biorefinery process handling 100 metric tons BW per day modelled using Aspen Plus. The LCA results depicted that wastewater from anaerobic digestion (AD) (42.3-51 %) and cooling water utility (34.6-39.5 %), majorly from esterification, were the critical environmental hotspots for LA production. Low pH fermentation yielded the best results compared to neutral pH fermentation, with 11.4-11.5 % reduction in the overall environmental footprint. Moreover, process integration by pinch technology, which enhanced thermal efficiency and heat recovery within the process, led to a further reduction in the impacts by 7.2-7.34 %. Scenario and sensitivity analyses depicted that substituting ultrapure water with completely softened water and sustainable management of AD wastewater could further improve the environmental performance of the processes.
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Affiliation(s)
- Kumar Raja Vanapalli
- Department of Civil Engineering, National Institute of Technology, Mizoram, Aizawl, Mizoram 796012, India
| | - Rajarshi Bhar
- Department of Civil Engineering, Indian Institute of Technology, Kharagpur, West Bengal 721302, India
| | - Sunil K Maity
- Department of Chemical Engineering, Indian Institute of Technology Hyderabad, Kandi, Sangareddy, 502284, Telangana, India
| | - Brajesh K Dubey
- Department of Civil Engineering, Indian Institute of Technology, Kharagpur, West Bengal 721302, India.
| | - Sandeep Kumar
- Department of Civil & Environmental Engineering, Old Dominion University, Norfolk, VA 23529, United States
| | - Vinod Kumar
- School of Water, Energy and Environment, Cranfield University, Cranfield MK43 0AL, UK; Department of Bioscience and Bioengineering, Indian Institute of Technology Roorkee, Uttarakhand 247667, India; C-Source Renewables Limited, Summit House, 4 - 5 Mitchell Street, Edinburgh EH6 7BD, UK.
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7
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Lee ME, Shin HY, Bhardwaj N, Cho BH, Hwang DH, Jeong WY, Han SO. Effective bioconversion of fungal-spoiled starchy food waste into fermentable sugars using fungi-degrading, artificial amylosomes. BIORESOURCE TECHNOLOGY 2023; 388:129760. [PMID: 37741579 DOI: 10.1016/j.biortech.2023.129760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 09/06/2023] [Accepted: 09/08/2023] [Indexed: 09/25/2023]
Abstract
Fungi-degrading artificial amylosomes were newly developed consisting of fungi-degrading enzyme (NAG), starch-degrading enzymes and a scaffold protein. Amylosome scaffolds containing starch-binding proteins (SbpCbpA and CCSbpCbpA) were highly bound to starch and fungal-spoiled food waste. Amylosomes showed an average of 1.43-fold higher reducing sugar production from starch. 2.00-fold α-amylase in amylosomes increased reducing sugar production from amylose by an average of 1.50-fold. At 70°C for 6 hours, SbpCbpA and CCSbpCbpA maintained an average activity of 56.42% compared to the control (38.37%). The enzyme mixture and amylosomes with NAG showed an average 1.31-fold increase in glucose production in response to fungal-spoiled food waste compared to samples without NAG; in particular, CCSbpCbpA with NAG produced 62.44 ± 0.03 mM glucose (2.55-fold of the enzyme mixture without NAG). This research strategy can be applicable to the starch and fungal-spoiled food waste saccharification in an ecofriendly manner, leading to sugar production in industrial fields.
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Affiliation(s)
- Myeong-Eun Lee
- Department of Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Ha-Young Shin
- Department of Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Nisha Bhardwaj
- Department of Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Byeong-Hyeon Cho
- Department of Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Dong-Hyeok Hwang
- Department of Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Wu-Young Jeong
- Department of Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Sung Ok Han
- Department of Biotechnology, Korea University, Seoul 02841, Republic of Korea.
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Aleid GM, Alshammari AS, Alomari AD, Ahmad A, Alaysuy O, Ibrahim MNM. Biomass and domestic waste: a potential resource combination for bioenergy generation and water treatment via benthic microbial fuel cell. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023:10.1007/s11356-023-29430-8. [PMID: 37632620 DOI: 10.1007/s11356-023-29430-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Accepted: 08/17/2023] [Indexed: 08/28/2023]
Abstract
The benthic microbial fuel cell (BMFC) is one of the most efficient types of bioelectrochemical fuel cell systems. Modern bioelectrochemical fuel cells have several drawbacks, including an unstable organic substrate and a microorganism-unfriendly atmosphere. The recent literature to encounter such issues is one of the emerging talks. Researchers are focusing on the utilization of biomass and waste to encounter such challenges and make the technique more feasible at the pilot scale. This study investigated the combination of local bakery waste as an organic substrate with lignocellulosic biomass material. The whole experiment was conducted for 45 days. At an external resistance of 1000 ῼ and an internal resistance of 677 ῼ, the power density was found to be 3.51 mW/m2. Similarly, for Pb2+, Cd2+, Cr3+, Ni2+, and Co2+, the degradation efficiency was 84.40%, 81.21%, 80%, 89.50%, and 86.0%, respectively. The bacterial identification results showed that Liquorilactobacillus nagelii, Proteus mirabilis, Pectobacterium punjabense, and Xenorhabdus thuongxuanensis are the most prominent species found on anode biofilm. The method of electron generation in this study, which includes the degradation of metal ions, is also well described. Lastly, optimising the parameters showed that pH 7 provides a feasible environment for operation. A few future suggestions for practical steps are enclosed for the research community.
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Affiliation(s)
- Ghada Mohamed Aleid
- Department, Preparatory Year College, University of Ha'il, Hail, Saudi Arabia
| | - Anoud Saud Alshammari
- Department of Physics and Chemistry, Northern Border University, Rafha, Saudi Arabia
| | - Asma D Alomari
- Chemistry Department, Al-Qunfudah University College, Umm Al-Qura University, 1109, Al-7 Qunfudah, Saudi Arabia
| | - Akil Ahmad
- Department of Chemistry, College of Science and Humanities in Al-Kharj, Prince Sattam Bin Abdulaziz University, 11942, Al-Kharj, Saudi Arabia.
| | - Omaymah Alaysuy
- Department of Chemistry, College of Science, University of Tabuk, 71474, Tabuk, Saudi Arabia
| | - Mohamad Nasir Mohamad Ibrahim
- Materials Technology Research Group (MaTRec), School of Chemical Sciences, Universiti Sains Malaysia, 11800, Penang, Malaysia
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Wu C, Ma C, Li Q, Chai H, He YC. Efficient production of hydroxymethyl-2-furfurylamine by chemoenzymatic cascade catalysis of bread waste in a sustainable approach. BIORESOURCE TECHNOLOGY 2023:129454. [PMID: 37406829 DOI: 10.1016/j.biortech.2023.129454] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 06/30/2023] [Accepted: 07/01/2023] [Indexed: 07/07/2023]
Abstract
In this study, efficient and sustainable conversion of waste bread (WB) to 5-hydroxymethyl-2-furoamine (HMFA) was achieved in a cascade reaction in betaine:malonic acid (B:MA) - water. 5-HMF (30.3 wt% yield) was synthesized from WB (40.0 g/L) in B:MA - water (B:MA, 18 wt%) in 45 min at 190 °C. By using the newly created recombinant E. coli HNILGD-AlaDH cells expressing L-alanine dehydrogenase (AlaDH) and ω-transaminase mutant HNILGD as biocatalyst, the WB-valorized 5-HMF was biologically aminated into HMFA in a high yield (92.1%) at 35 °C for 12 h through in situ removal of the amino transfer by-products of the amine donor, greatly reducing amine donor dosage (from D-Ala/5-HMF = 16/1 to D-Ala/5-HMF = 2/1, mol/mol) and improving the productivity of HMFA (0.282 g HMFA per g WB). This two-step chemical-enzymatic cascade reaction strategy with B:MA and HNILGD-AlaDH whole-cell provides a new idea for the chemoenzymatic synthesis of valuable furan chemicals from waste biomass.
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Affiliation(s)
- Changqing Wu
- State Key Laboratory of Biocatalysis and Enzyme Engineering, Hubei University, Wuhan 430062, Hubei Province, PR China
| | - Cuiluan Ma
- State Key Laboratory of Biocatalysis and Enzyme Engineering, Hubei University, Wuhan 430062, Hubei Province, PR China
| | - Qing Li
- State Key Laboratory of Biocatalysis and Enzyme Engineering, Hubei University, Wuhan 430062, Hubei Province, PR China
| | - Haoyu Chai
- State Key Laboratory of Biocatalysis and Enzyme Engineering, Hubei University, Wuhan 430062, Hubei Province, PR China
| | - Yu-Cai He
- State Key Laboratory of Biocatalysis and Enzyme Engineering, Hubei University, Wuhan 430062, Hubei Province, PR China; School of Biological and Food Engineering, Changzhou University, Changzhou 213164, PR China.
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10
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Li O, Liang J, Chen Y, Tang S, Li Z. Exploration of Converting Food Waste into Value-Added Products via Insect Pretreatment-Assisted Hydrothermal Catalysis. ACS OMEGA 2023; 8:18760-18772. [PMID: 37273594 PMCID: PMC10233670 DOI: 10.1021/acsomega.3c00762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Accepted: 05/09/2023] [Indexed: 06/06/2023]
Abstract
The environmental burden of food waste (FW) disposal coupled with natural resource scarcity has aroused interest in FW valorization; however, transforming FW into valuable products remains a challenge because of its heterogeneous nature. In this study, a two-stage method involving black soldier fly (BSF)-based insect pretreatment and subsequent hydrothermal catalysis over a single-atom cerium-incorporated hydroxyapatite (Ce-HAP) was explored to convert FW into high added-value furfurals (furfural and 5-hydroxymethylfurfural). FW consisting of cereal, vegetables, meat, eggs, oil, and salt was initially degraded by BSF larvae to generate homogeneous BSF biomass, and then, crucial parameters impacting the conversion of BSF biomass into furfurals were investigated. Under the optimized conditions, 9.3 wt % yield of furfurals was attained, and repeated trials confirmed the recyclability of Ce-HAP. It was proved that the revenue of furfural production from FW by this two-stage method ranged from 3.14 to 584.4 USD/tonne. This study provides a potential technical orientation for FW resource utilization.
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Elgarahy AM, Eloffy MG, Alengebawy A, El-Sherif DM, Gaballah MS, Elwakeel KZ, El-Qelish M. Sustainable management of food waste; pre-treatment strategies, techno-economic assessment, bibliometric analysis, and potential utilizations: A systematic review. ENVIRONMENTAL RESEARCH 2023; 225:115558. [PMID: 36842700 DOI: 10.1016/j.envres.2023.115558] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 02/20/2023] [Accepted: 02/21/2023] [Indexed: 06/18/2023]
Abstract
Food waste (FW) contains many nutritional components such as proteins, lipids, fats, polysaccharides, carbohydrates, and metal ions, which can be reused in some processes to produce value-added products. Furthermore, FW can be converted into biogas, biohydrogen, and biodiesel, and this type of green energy can be used as an alternative to nonrenewable fuel and reduce reliance on fossil fuel sources. It has been demonstrated in many reports that at the laboratory scale production of biochemicals using FW is as good as pure carbon sources. The goal of this paper is to review approaches used globally to promote turning FW into useable products and green energy. In this context, the present review article highlights deeply in a transdisciplinary manner the sources, types, impacts, characteristics, pre-treatment strategies, and potential management of FW into value-added products. We find that FW could be upcycled into different valuable products such as eco-friendly green fuels, organic acids, bioplastics, enzymes, fertilizers, char, and single-cell protein, after the suitable pre-treatment method. The results confirmed the technical feasibility of all the reviewed transformation processes of FW. Furthermore, life cycle and techno-economic assessment studies regarding the socio-economic, environmental, and engineering aspects of FW management are discussed. The reviewed articles showed that energy recovery from FW in various forms is economically feasible.
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Affiliation(s)
- Ahmed M Elgarahy
- Environmental Chemistry Division, Environmental Science Department, Faculty of Science, Port Said University, Port Said, Egypt; Egyptian Propylene and Polypropylene Company (EPPC), Port-Said, Egypt.
| | - M G Eloffy
- National Institute of Oceanography and Fisheries (NIOF), Cairo, Egypt.
| | - Ahmed Alengebawy
- College of Engineering, Huazhong Agricultural University, Wuhan, 430070, PR China.
| | - Dina M El-Sherif
- National Institute of Oceanography and Fisheries (NIOF), Cairo, Egypt.
| | - Mohamed S Gaballah
- National Institute of Oceanography and Fisheries (NIOF), Cairo, Egypt; College of Engineering (Key Laboratory for Clean Renewable Energy Utilization Technology, Ministry of Agriculture), China Agricultural University, Beijing, 100083, PR China.
| | - Khalid Z Elwakeel
- Environmental Chemistry Division, Environmental Science Department, Faculty of Science, Port Said University, Port Said, Egypt.
| | - Mohamed El-Qelish
- Water Pollution Research Department, National Research Centre, El Buhouth St., Dokki, 12622, Cairo, Egypt.
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12
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Díaz-Morales N, Cavia-Saiz M, Rivero-Perez MD, Gómez I, Salazar-Mardones G, Jaime I, González-SanJosé ML, Muñiz P. Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models. Food Funct 2023; 14:1785-1794. [PMID: 36723046 DOI: 10.1039/d2fo03909e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
Melanoidins isolated from bakery by-products are proposed as new sustainable ingredients for bakery products. The colour, odour profile, texture, water activity, and antioxidant capacity of two bakery food models, fat and fat-free, enriched with 2% and 4% soft bread and common bread melanoidins, were analysed. The colour of the bakery food models with melanoidins was darker than that of the respective control; the fat-free models with melanoidins showed higher values of hardness than the control, while no significant effect was observed in the fat models; the water activity did not change compared to the control; the odour profile was significantly modified with different effects depending on the type of melanoidin quantity added and the food model (fat or fat-free); and the antioxidant capacity increased proportionally to the quantity of melanoidin added. In general, melanoidins from soft bread exhibited a higher effect than the melanoidins from common bread. The melanoidins isolated from both fat and fat-free bakery food models did not show cytotoxicity nor did they modify the levels of reactive oxygen species in Caco-2 cells. Therefore, the results seem to indicate the favourable potential of bread melanoidins as new sustainable ingredients for bakery products.
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Affiliation(s)
- Noelia Díaz-Morales
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain.
| | - Mónica Cavia-Saiz
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain.
| | - Ma Dolores Rivero-Perez
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain.
| | - Inmaculada Gómez
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain.
| | - Gonzalo Salazar-Mardones
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain.
| | - Isabel Jaime
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain.
| | - María L González-SanJosé
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain.
| | - Pilar Muñiz
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain.
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13
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Kumar V, Brancoli P, Narisetty V, Wallace S, Charalampopoulos D, Kumar Dubey B, Kumar G, Bhatnagar A, Kant Bhatia S, J Taherzadeh M. Bread waste - A potential feedstock for sustainable circular biorefineries. BIORESOURCE TECHNOLOGY 2023; 369:128449. [PMID: 36496119 DOI: 10.1016/j.biortech.2022.128449] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/23/2022] [Revised: 12/01/2022] [Accepted: 12/02/2022] [Indexed: 06/17/2023]
Abstract
The management of staggering volume of food waste generated (∼1.3 billion tons) is a serious challenge. The readily available untapped food waste can be promising feedstock for setting up biorefineries and one good example is bread waste (BW). The current review emphasis on capability of BW as feedstock for sustainable production of platform and commercially important chemicals. It describes the availability of BW (>100 million tons) to serve as a feedstock for sustainable biorefineries followed by examples of platform chemicals which have been produced using BW including ethanol, lactic acid, succinic acid and 2,3-butanediol through biological route. The BW-based production of these metabolites is compared against 1G and 2G (lignocellulosic biomass) feedstocks. The review also discusses logistic and supply chain challenges associated with use of BW as feedstock. Towards the end, it is concluded with a discussion on life cycle analysis of BW-based production and comparison with other feedstocks.
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Affiliation(s)
- Vinod Kumar
- School of Water, Energy, and Environment, Cranfield University, Cranfield MK43 0AL, United Kingdom.
| | - Pedro Brancoli
- Swedish Centre for Resource Recovery, University of Borås, Borås 501 90, Sweden
| | - Vivek Narisetty
- School of Water, Energy, and Environment, Cranfield University, Cranfield MK43 0AL, United Kingdom
| | - Stephen Wallace
- Institute of Quantitative Biology, Biochemistry and Biotechnology, School of Biological Sciences, University of Edinburgh, Unied Kingdom
| | | | - Brajesh Kumar Dubey
- Department of Civil Engineering, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Gopalakrishnan Kumar
- Institute of Chemistry, Bioscience and Environmental Engineering, Faculty of Science and Technology, University of Stavanger, Box 8600 Forus, 4036 Stavanger, Norway
| | - Amit Bhatnagar
- Department of Separation Science, LUT School of Engineering Science, LUT University, Sammonkatu 12, FI-50130 Mikkeli, Finland
| | - Shashi Kant Bhatia
- Department of Biological Engineering, College of Engineering, Konkuk University, Seoul 05029, South Korea
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14
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Caro I, Portales S, Gómez M. Microbial characterization of discarded breads. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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15
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Valorization of wheat bread waste and cheese whey through cultivation of lactic acid bacteria for bio-preservation of bakery products. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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16
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Bread Surplus: A Cumulative Waste or a Staple Material for High-Value Products? MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27238410. [PMID: 36500505 PMCID: PMC9739764 DOI: 10.3390/molecules27238410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 11/24/2022] [Accepted: 11/24/2022] [Indexed: 12/05/2022]
Abstract
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.
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17
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Massa A, Axpe E, Atxa E, Hernández I. Sustainable, carbonated, non-alcoholic beverages using leftover bread. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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18
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Narisetty V, Adlakha N, Kumar Singh N, Dalei SK, Prabhu AA, Nagarajan S, Naresh Kumar A, Amruthraj Nagoth J, Kumar G, Singh V, Kumar V. Integrated biorefineries for repurposing of food wastes into value-added products. BIORESOURCE TECHNOLOGY 2022; 363:127856. [PMID: 36058538 DOI: 10.1016/j.biortech.2022.127856] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/20/2022] [Accepted: 08/22/2022] [Indexed: 06/15/2023]
Abstract
Food waste (FW) generated through various scenarios from farm to fork causes serious environmental problems when either incinerated or disposed inappropriately. The presence of significant amounts of carbohydrates, proteins, and lipids enable FW to serve as sustainable and renewable feedstock for the biorefineries. Implementation of multiple substrates and product biorefinery as a platform could pursue an immense potential of reducing costs for bio-based process and improving its commercial viability. The review focuses on conversion of surplus FW into range of value-added products including biosurfactants, biopolymers, diols, and bioenergy. The review includes in-depth description of various types of FW, their chemical and nutrient compositions, current valorization techniques and regulations. Further, it describes limitations of FW as feedstock for biorefineries. In the end, review discuss future scope to provide a clear path for sustainable and net-zero carbon biorefineries.
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Affiliation(s)
- Vivek Narisetty
- Innovation Centre, Moolec Science Pvt. Ltd., Gallow Hill, Warwick CV34 6UW, United Kingdom
| | - Nidhi Adlakha
- Synthetic Biology and Bioprocessing Group, Regional Centre for Biotechnology, NCR-Biotech Cluster, Faridabad, India
| | - Navodit Kumar Singh
- Department of Biochemical Engineering and Biotechnology, Indian Institute of Technology Delhi, New-Delhi 110016, India
| | - Sudipt Kumar Dalei
- Synthetic Biology and Bioprocessing Group, Regional Centre for Biotechnology, NCR-Biotech Cluster, Faridabad, India
| | - Ashish A Prabhu
- Department of Biotechnology, National Institute of Technology Warangal, Warangal, Telangana 506004, India
| | - Sanjay Nagarajan
- Sustainable Environment Research Centre, University of South Wales, Pontypridd CF37 4BB, United Kingdom
| | - A Naresh Kumar
- Department of Environmental Science and Technology, University of Maryland, College Park, MD 20742, USA
| | - Joseph Amruthraj Nagoth
- School of Biosciences and Veterinary Medicine, University of Camerino, 62032 Camerino, Italy
| | - Gopalakrishnan Kumar
- Institute of Chemistry, Bioscience and Environmental Engineering, Faculty of Science and Technology, University of Stavanger, Box 8600 Forus, 4036 Stavanger, Norway; School of Civil and Environmental Engineering, Yonsei University, Seoul, 03722, Republic of Korea
| | - Vijai Singh
- Department of Biosciences, Indrashil University, Rajpur, Gujarat, India
| | - Vinod Kumar
- School of Water, Energy, and Environment, Cranfield University, Cranfield MK43 0AL, United Kingdom.
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19
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Martin-Lobera C, Aranda F, Lozano-Martinez P, Caballero I, Blanco CA. Bread as a Valuable Raw Material in Craft Ale Beer Brewing. Foods 2022; 11:foods11193013. [PMID: 36230089 PMCID: PMC9563417 DOI: 10.3390/foods11193013] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2022] [Revised: 09/20/2022] [Accepted: 09/23/2022] [Indexed: 11/16/2022] Open
Abstract
One of the ingredients used for brewing is barley, which should be malted; it is considered the most polluting agricultural input. On the other hand, food wastage is today a widespread problem that causes significant environmental damage and also generates large economic losses worldwide. One of the most wasted food products is bread; it is estimated that hundreds of tons of bread are wasted every day worldwide. In this study, the brewing of ale beers with bread was carried out. For this purpose, up to 50% of the malt weight was replaced by different types of bread: wheat bread, whole wheat bread, rye bread, and corn bread. A physicochemical and sensory comparison was made with 100% malt ale beer. All beers brewed with bread had an alcoholic strength similar to that of the control beer, except the corn beer. Beers brewed with whole grain bread showed a higher antioxidant capacity and a higher total polyphenol content. The sensory analysis presented different profiles depending on the type of bread; in general, the addition of bread created a greater olfactory intensity in nose. Thus, it was found that it is possible to brew beer with bread substituting up to 50% of the malt. In addition, it was also shown that the beer brewed with whole wheat bread had similar characteristics to the control beer, even improving some beneficial health properties, representing a great advantage for the brewing industry all over the world.
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Affiliation(s)
- Carlos Martin-Lobera
- Department of Agricultural and Forestry Engineering (Food Technology Area), E.T.S. Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain
| | - Fernando Aranda
- Department of Agricultural and Forestry Engineering (Food Technology Area), E.T.S. Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain
| | | | - Isabel Caballero
- Department of Agricultural and Forestry Engineering (Food Technology Area), E.T.S. Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain
| | - Carlos A. Blanco
- Department of Agricultural and Forestry Engineering (Food Technology Area), E.T.S. Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain
- Correspondence:
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20
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Duan W, Fernández-Sánchez C, Gich M. Upcycling Bread Waste into a Ag-Doped Carbon Material Applied to the Detection of Halogenated Compounds in Waters. ACS APPLIED MATERIALS & INTERFACES 2022; 14:40182-40190. [PMID: 35998366 PMCID: PMC9460431 DOI: 10.1021/acsami.2c08332] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
Bread waste is a major part of food wastage which could be upcycled to produce functional materials, following the principles of the circular bioeconomy. This work shows that bread waste can be recycled and valorized to produce a composite conductive material with excellent properties for chemical sensor applications. Here, dry bread is impregnated with an aqueous solution of a silver precursor and pyrolyzed to produce a porous carbon matrix containing Ag nanoparticles with diameters ranging from 20 to 40 nm. These particles perform as catalytic redox centers for the electrochemical detection of halide ions (Cl-, Br-, and I-) and organohalide target molecules such as sucralose and trichloroacetic acid. A thorough analytical characterization is carried out to show the potential application of the developed material for the manufacturing of electrochemical sensor approaches. The material preparation is sustainable, low-cost, simple, and upscalable. These are ideal features for the large-scale manufacturing by screen-printing technologies of single-use electrochemical sensors for the rapid analysis of halogenated organic pollutants in waters.
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Affiliation(s)
- Wenchao Duan
- Institut
de Ciència de Materials de Barcelona, ICMAB (CSIC), Campus UAB, 08193 Bellaterra, Spain
- Institut
de Microelectrònica de Barcelona, IMB-CNM (CSIC), Campus UAB, 08193 Bellaterra, Spain
| | - César Fernández-Sánchez
- Institut
de Microelectrònica de Barcelona, IMB-CNM (CSIC), Campus UAB, 08193 Bellaterra, Spain
- CIBER
de Bioingeniería, Biomateriales y
Nanomedicina (CIBER-BBN), Jordi Girona 18-26, 08034 Barcelona, Spain
| | - Martí Gich
- Institut
de Ciència de Materials de Barcelona, ICMAB (CSIC), Campus UAB, 08193 Bellaterra, Spain
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21
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Narisetty V, Zhang L, Zhang J, Sze Ki Lin C, Wah Tong Y, Loke Show P, Kant Bhatia S, Misra A, Kumar V. Fermentative production of 2,3-Butanediol using bread waste - A green approach for sustainable management of food waste. BIORESOURCE TECHNOLOGY 2022; 358:127381. [PMID: 35644452 DOI: 10.1016/j.biortech.2022.127381] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 05/23/2022] [Accepted: 05/24/2022] [Indexed: 06/15/2023]
Abstract
Bread is Europe's most wasted food, and the second most wasted food after potatoes in UK. Bread waste (BW) is a clean source of high-quality fermentable sugars. In this study, the potential of Enterobacter ludwigii to accumulate 2,3-butanediol (BDO) from BW was evaluated. Initially, the optimal inoculum size and yeast extract concentration were determined, followed by extraction of sugars from BW using acid and enzymatic hydrolysis. A glucose yield of 330-530 g/kg BW was obtained, and the sugars released were utilised for BDO production by E. ludwigii. The fed-batch cultivation using pure glucose and glucose rich hydrolysates from acid and enzymatic hydrolysis resulted in BDO titres of 144.5, 135.4, and 138.8 g/L, after 96 h, with yield of 0.47, 0.42 and 0.48 g/g yield, respectively. The innovation of the work is valorisation of BW to BDO with a circular biorefining approach and thus, reducing BW disposal and associated environmental burden.
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Affiliation(s)
- Vivek Narisetty
- School of Water, Energy and Environment, Cranfield University, Cranfield MK43 0AL, UK
| | - Le Zhang
- Department of Chemical and Biomolecular Engineering, College of Design and Engineering, National University of Singapore, 4 Engineering Drive 117585, Singapore
| | - Jingxin Zhang
- China-UK Low Carbon College, Shanghai Jiao Tong University, Shanghai 201306, China
| | - Carol Sze Ki Lin
- School of Energy and Environment, City University of Hong Kong, Hong Kong Special Administrative Region, China
| | - Yen Wah Tong
- Department of Chemical and Biomolecular Engineering, College of Design and Engineering, National University of Singapore, 4 Engineering Drive 117585, Singapore
| | - Pau Loke Show
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan, Malaysia; Zhejiang Provincial Key Laboratory for Subtropical Water Environment and Marine Biological Resources Protection, Wenzhou University, Wenzhou 325035, China
| | - Shashi Kant Bhatia
- Department of Biological Engineering, College of Engineering, Konkuk University, Seoul 05029, South Korea
| | - Ashish Misra
- Department of Biochemical Engineering & Biotechnology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016, India
| | - Vinod Kumar
- School of Water, Energy and Environment, Cranfield University, Cranfield MK43 0AL, UK; Department of Chemical Engineering, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016, India.
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