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Bibi F, Ilyas N, Saeed M, Shabir S, Shati AA, Alfaifi MY, Amesho KTT, Chowdhury S, Sayyed RZ. Innovative production of value-added products using agro-industrial wastes via solid-state fermentation. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:125197-125213. [PMID: 37482589 DOI: 10.1007/s11356-023-28765-6] [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: 11/16/2022] [Accepted: 07/08/2023] [Indexed: 07/25/2023]
Abstract
The prevalence of organic solid waste worldwide has turned into a problem that requires comprehensive treatment on all fronts. The amount of agricultural waste generated by agro-based industries has more than triplet. It not only pollutes the environment but also wastes a lot of beneficial biomass resources. These wastes may be utilized as a different option/source for the manufacturing of many goods, including biogas, biofertilizers, biofuel, mushrooms and tempeh as the primary ingredients in numerous industries. Utilizing agro-industrial wastes as good raw materials may provide cost reduction and lower environmental pollution levels. Agro-industrial wastes are converted into biofuels, enzymes, vitamin supplements, antioxidants, livestock feed, antibiotics, biofertilizers and other compounds via solid-state fermentation (SSF). By definition, SSF is a method used when there is little to no free water available. As a result, it permits the use of solid materials as biotransformation substrates. Through SSF methods, a variety of microorganisms are employed to produce these worthwhile things. SSFs are therefore reviewed and discussed along with their impact on the production of value-added items. This review will provide thorough essential details information on recycling and the use of agricultural waste.
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Affiliation(s)
- Fatima Bibi
- Department of Botany, PMAS Arid Agriculture University, Rawalpindi, 46300, Pakistan
| | - Noshin Ilyas
- Department of Botany, PMAS Arid Agriculture University, Rawalpindi, 46300, Pakistan.
| | - Maimona Saeed
- Department of Botany, PMAS Arid Agriculture University, Rawalpindi, 46300, Pakistan
- Department of Botany, GC Women University, Sialkot, Pakistan
| | - Sumera Shabir
- Department of Botany, PMAS Arid Agriculture University, Rawalpindi, 46300, Pakistan
| | - Ali A Shati
- Biology Department, Faculty of Science, King Khalid University, Abha, 9004, Saudi Arabia
| | - Mohammad Y Alfaifi
- Biology Department, Faculty of Science, King Khalid University, Abha, 9004, Saudi Arabia
| | - Kassian T T Amesho
- Institute of Environmental Engineering, National Sun Yat-Sen University, Kaohsiung, 804, Taiwan
- Center for Emerging Contaminants Research, National Sun Yat-Sen University, Kaohsiung, 804, Taiwan
- Tshwane School for Business and Society, Faculty of Management of Sciences, Tshwane University of Technology, Pretoria, South Africa
- The International University of Management, Centre for Environmental Studies, Main Campus, Dorado Park Ext 1, Windhoek, Namibia
- Regent Business School, Durban, 4001, South Africa
- Destinies Biomass Energy and Farming Pty Ltd, P.O. Box 7387, Swakomund, Namibia
| | - Subrata Chowdhury
- Department of MCA, Sri Venkateswara College of Engineering and Technology, Chittoor, India
| | - Riyazali Zafarali Sayyed
- Faculty of Health and Life Sciences, INTI International University, 71800, Nilai, Negeri Sembilan, Malaysia
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Talekar S, Ekanayake K, Holland B, Barrow C. Food waste biorefinery towards circular economy in Australia. BIORESOURCE TECHNOLOGY 2023; 388:129761. [PMID: 37696335 DOI: 10.1016/j.biortech.2023.129761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/22/2023] [Revised: 08/20/2023] [Accepted: 09/09/2023] [Indexed: 09/13/2023]
Abstract
Staggering amounts of food waste are produced in Australia, and this review provides food waste based biorefinery opportunities in moving towards a circular economy in Australia. The current food waste scenario in Australia including an overview of primary food waste sources, government regulation, and current management practices is presented. The major food waste streams include fruit and vegetable (waste from wine grapes, citrus, apple, potato, and tomato), nuts (almond processing waste), seafood (Fish waste), dairy whey, sugarcane bagasse, and household and businesses. The composition of these waste streams indicated their potential for use in biorefineries to produce value-added products via various pathways combining direct extraction and biological and thermochemical conversion. Finally, the efforts made in Australia to utilize food waste as a resource, as well as the challenges and future directions to promote the development of concrete and commercially viable technologies for food waste biorefinery, are described.
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Affiliation(s)
- Sachin Talekar
- School of Life and Environmental Sciences, Deakin University Waurn Ponds, Victoria 3216, Australia; ARC Industrial Transformation Training Centre for Green Chemistry in Manufacturing Deakin University Waurn Ponds, Victoria 3216, Australia; Centre for Sustainable Bioproducts Deakin University Waurn Ponds, Victoria 3216, Australia.
| | - Krishmali Ekanayake
- School of Life and Environmental Sciences, Deakin University Waurn Ponds, Victoria 3216, Australia; ARC Industrial Transformation Training Centre for Green Chemistry in Manufacturing Deakin University Waurn Ponds, Victoria 3216, Australia
| | - Brendan Holland
- School of Life and Environmental Sciences, Deakin University Waurn Ponds, Victoria 3216, Australia; Centre for Sustainable Bioproducts Deakin University Waurn Ponds, Victoria 3216, Australia
| | - Colin Barrow
- School of Life and Environmental Sciences, Deakin University Waurn Ponds, Victoria 3216, Australia; ARC Industrial Transformation Training Centre for Green Chemistry in Manufacturing Deakin University Waurn Ponds, Victoria 3216, Australia; Centre for Sustainable Bioproducts Deakin University Waurn Ponds, Victoria 3216, Australia
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Zhang K, Lin C, Zhao S, Wang W, Zhou W, Ru X, Cong H, Yang Q. The role of pH transcription factor Appacc in upregulation of pullulan biosynthesis in Aureobasidium pullulans using potato waste as a substrate. Int J Biol Macromol 2023; 242:124797. [PMID: 37182631 DOI: 10.1016/j.ijbiomac.2023.124797] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 04/13/2023] [Accepted: 05/06/2023] [Indexed: 05/16/2023]
Abstract
pH is one of the important environmental factors affecting the growth, development and secondary metabolites of fungi. To better utilize potato waste for the production of pullulan by fermentation, in this study, the amino acid sequence and structural domain of pH transcription factor Appacc were analyzed using the bioinformatics methods. Appacc showed three typically conserved zinc finger domains, with the closest homology to Zymoseptoria brevis. The function of Appacc was characterized by ΔAppacc and OEXpacc mutants. The mycelium growth of ΔApacc mutants was inhibited, especially, under alkaline conditions. Furthermore, the pullulan production of ΔAppacc mutant was reduced and the expression of pullulan synthetic genes also decreased. Moreover, the OEXpacc mutant further demonstrated that pacc could regulate the expression of pullulan synthesis genes. The yield of pullulan polysaccharide increased from 13.6 g/L to 17.8 g/L by direct fermentation without changing the pH of potato waste. These results suggest that Appacc played a vital role in the growth of Aureobasidium pullulans and that the production of pullulan from potato waste can be increased by overexpression of pacc gene.
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Affiliation(s)
- Kai Zhang
- School of Life Science and Technology, Harbin Institute of Technology, Harbin 150006, China
| | - Congyu Lin
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Shanshan Zhao
- School of Life Science and Technology, Harbin Institute of Technology, Harbin 150006, China
| | - Wan Wang
- School of Life Science and Technology, Harbin Institute of Technology, Harbin 150006, China
| | - Wei Zhou
- School of Life Science and Technology, Harbin Institute of Technology, Harbin 150006, China
| | - Xin Ru
- School of Life Science and Technology, Harbin Institute of Technology, Harbin 150006, China
| | - Hua Cong
- School of Life Science and Technology, Harbin Institute of Technology, Harbin 150006, China.
| | - Qian Yang
- School of Life Science and Technology, Harbin Institute of Technology, Harbin 150006, China; State Key Laboratory of Urban Water Resources and Environment, Harbin Institute of Technology, Harbin 150090, China.
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Srenuja D, Shanmugam A, Nair Sinija VR. Novel zero waste tactics for commercial vegetables – recent advances. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2022-0126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Commercial vegetables include tomatoes, potatoes, onions, and eggplant due to their surplus production, availability, and affordability. The valorisation of the massive wastage of commercial vegetables and providing a long-term solution has been challenging. The review addresses the implications of biowastes on the environment and fosters the recent investigations into valorising commercial vegetable waste to develop multiple value-added products. It discussed the outcomes of the multiple technologies, majorly on green chemistry extraction, while outlining other methods such as fermentation, enzymatic treatments, 3D printing foods, high-pressure homogenisation, microencapsulation, bio-absorption method, and pyrolysis for their respective vegetable wastes. Agri-residues can be a valuable source for formulating functional ingredients, natural additives, biodiesel, dyes, and animal feed. This comprehensive review proposes a strategy to upcycle low-cost biowaste to boost the economic and ecological benefits. The current review captures the interests and great collaborations between researchers, industrialists, policymakers, waste management bodies, and eco-activists.
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Affiliation(s)
- Dekka Srenuja
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management , Thanjavur , India
| | - Akalya Shanmugam
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management , Thanjavur , India
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management , Thanjavur , India
| | - Vadakkepulppara Ramachandran Nair Sinija
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management , Thanjavur , India
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management , Thanjavur , India
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Preparation and Characterization of Super-Absorbing Gel Formulated from κ-Carrageenan-Potato Peel Starch Blended Polymers. Polymers (Basel) 2021; 13:polym13244308. [PMID: 34960859 PMCID: PMC8704430 DOI: 10.3390/polym13244308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 11/30/2021] [Accepted: 12/06/2021] [Indexed: 11/17/2022] Open
Abstract
κ-carrageenan is useful for its superior gelling, hydrogel, and thickening properties. The purpose of the study was to maximize the hydrogel properties and water-absorbing capacity of κ-carrageenan by blending it with starch from potato peels to be used as safe and biodegradable water-absorbent children’s toys. The prepared materials were analyzed using FTIR and Raman spectroscopy to analyze the functional groups. Results showed that there was a shift in the characteristic peaks of starch and κ-carrageenan, which indicated their proper reaction during blend formation. In addition, samples show a peak at 1220 cm−1 corresponding to the ester sulfate groups, and at 1670 cm−1 due to the carbonyl group contained in D-galactose. SEM micrographs showed the presence of rough surface topology after blending the two polymers, with the appearance of small pores. In addition, the presence of surface cracks indicates the biodegradability of the prepared membranes that would result after enzymatic treatment. These results are supported by surface roughness results that show the surface of the κ-carrageenan/starch membranes became rougher after enzymatic treatment. The hydrophilicity of the prepared membranes was evaluated from contact angle (CA) measurements and the swelling ratio. The swelling ratio of the prepared membranes increased gradually as the starch ratio increased, reaching 150%, while the water-uptake capacity increased from 48 ± 4% for plain κ-carrageenan to 150 ± 5% for 1:2 κ-carrageenan/starch blends. The amylase enzyme showed an effective ability to degrade both the plain κ-carrageenan and κ-carrageenan/starch membranes, and release glucose units for up to 236 and 563, respectively. According to these results, these blends could be effectively used in making safe and biodegradable molded toys with superior water-absorbing capabilities.
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Vannini M, Marchese P, Sisti L, Saccani A, Mu T, Sun H, Celli A. Integrated Efforts for the Valorization of Sweet Potato By-Products within a Circular Economy Concept: Biocomposites for Packaging Applications Close the Loop. Polymers (Basel) 2021; 13:polym13071048. [PMID: 33801582 PMCID: PMC8037434 DOI: 10.3390/polym13071048] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 03/21/2021] [Accepted: 03/23/2021] [Indexed: 11/25/2022] Open
Abstract
With the aim to fully exploit the by-products obtained after the industrial extraction of starch from sweet potatoes, a cascading approach was developed to extract high-value molecules, such as proteins and pectins, and to valorize the solid fraction, rich in starch and fibrous components. This fraction was used to prepare new biocomposites designed for food packaging applications. The sweet potato residue was added to poly(3-hydroxybutyrate-co-3-hydroxyvalerate) in various amounts up to 40 wt % by melt mixing, without any previous treatment. The composites are semicrystalline materials, characterized by thermal stability up to 260 °C. For the composites containing up to 10 wt % of residue, the tensile strength remains over 30 MPa and the strain stays over 3.2%. A homogeneous dispersion of the sweet potato waste into the bio-polymeric matrix was achieved but, despite the presence of hydrogen bond interactions between the components, a poor interfacial adhesion was detected. Considering the significant percentage of sweet potato waste used, the biocomposites obtained show a low economic and environmental impact, resulting in an interesting bio-alternative to the materials commonly used in the packaging industry. Thus, according to the principles of a circular economy, the preparation of the biocomposites closes the loop of the complete valorization of sweet potato products and by-products.
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Affiliation(s)
- Micaela Vannini
- Department of Civil, Chemical, Environmental, and Materials Engineering, University of Bologna, Via Terracini 28, 40131 Bologna, Italy; (P.M.); (L.S.); (A.S.); (A.C.)
- Correspondence: ; Tel.: +39-(0)-51-209-0359
| | - Paola Marchese
- Department of Civil, Chemical, Environmental, and Materials Engineering, University of Bologna, Via Terracini 28, 40131 Bologna, Italy; (P.M.); (L.S.); (A.S.); (A.C.)
| | - Laura Sisti
- Department of Civil, Chemical, Environmental, and Materials Engineering, University of Bologna, Via Terracini 28, 40131 Bologna, Italy; (P.M.); (L.S.); (A.S.); (A.C.)
| | - Andrea Saccani
- Department of Civil, Chemical, Environmental, and Materials Engineering, University of Bologna, Via Terracini 28, 40131 Bologna, Italy; (P.M.); (L.S.); (A.S.); (A.C.)
| | - Taihua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, China; (T.M.); (H.S.)
| | - Hongnan Sun
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, China; (T.M.); (H.S.)
| | - Annamaria Celli
- Department of Civil, Chemical, Environmental, and Materials Engineering, University of Bologna, Via Terracini 28, 40131 Bologna, Italy; (P.M.); (L.S.); (A.S.); (A.C.)
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Habuš M, Novotni D, Gregov M, Štifter S, Čukelj Mustač N, Voučko B, Ćurić D. Influence of particle size reduction and high‐intensity ultrasound on polyphenol oxidase, phenolics, and technological properties of wheat bran. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15204] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Matea Habuš
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| | - Dubravka Novotni
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| | - Marija Gregov
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| | - Sanja Štifter
- Department of General Pathology and Pathological Anatomy Faculty of Medicine University of Rijeka Rijeka Croatia
| | | | - Bojana Voučko
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| | - Duška Ćurić
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
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Development of a Low-Temperature and High-Performance Green Extraction Process for the Recovery of Polyphenolic Phytochemicals from Waste Potato Peels Using Hydroxypropyl β-Cyclodextrin. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10103611] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Potato peels (PP) are a major agri-food side-stream originating from potato processing, but to date, their green valorization as a bioresource of antioxidant polyphenols is limited to extraction processes involving mainly water/ethanol-based solvents, whereas other eco-friendly methodologies are scarce. This study aimed at developing a simple, straight-forward and green extraction methodology to effectively recover PP polyphenols, using hydroxypropyl β-cyclodextrin (HP-β-CD). After an initial assay to identify the optimal HP-β-CD concentration that would provide increased extraction yield, optimization based on response surface methodology enabled maximization of the extraction performance, providing a total polyphenol yield of 17.27 ± 0.93 mg chlorogenic acid equivalent g−1 dry mass, at 30 °C. Testing of temperatures higher than 30 °C and up to 80 °C did not favor higher yields. The extracts obtained with HP-β-CD were slightly richer in polyphenols than extracts prepared with conventional solvents, such as aqueous ethanol and methanol, displaying similar antioxidant characteristics. The major polyphenols that could be identified in the extracts were neochlorogenic, chlorogenic, caffeic and ferulic acids. The outcome of this study demonstrated that HP-β-CD may be used as a highly effective green means of recovering PP polyphenols, at near-ambient temperature.
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Huamán-Leandro LR, González-Muñoz MJ, Fernández-de-Ana C, Rodríguez-Blanco A, Torres MD, Domínguez H. Autohydrolysis of Lentinus edodes for Obtaining Extracts with Antiradical Properties. Foods 2020; 9:E74. [PMID: 31936523 PMCID: PMC7022530 DOI: 10.3390/foods9010074] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2019] [Revised: 12/09/2019] [Accepted: 01/03/2020] [Indexed: 11/17/2022] Open
Abstract
The autohydrolysis of Lentinus edodes was proposed for the extraction of components with antioxidant properties. Operation under non-isothermal conditions was evaluated and compared with isothermal heating. The influence of process severity was assessed in the range of 0.18 to 4.89 (temperature between 50 and 250 °C), up to 80% (d.b.) The influence of process severity during the autohydrolysis of Lentinus edodes was assessed in the range -0.3 to 4.89 (temperature between 50 and 250 °C). Up to 80% (d.b.) of the initial raw material could be solubilized at 210 °C. The different behavior of the saccharide and phenolic fractions was observed with the treatment temperature. Whereas the highest concentration of the saccharide components (mainly glucooligosaccharides) was found at 210 °C, the maximum phenolic yield was identified at 250 °C. The phenolic content and the antiradical properties of the extract showed a continuous increase with the temperature range studied, and at 250 °C, showed antiradical properties comparable to synthetic antioxidants. Autohydrolysis liquid fractions were used as solvents in the formulation of bioactive starch-based hydrogels, identifying a positive correlation between the gel softening and the extracts' bioactivity features.
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Affiliation(s)
- Liceth Rocío Huamán-Leandro
- Departamento de Enxeñería Química, Universidade de Vigo (Campus Ourense), Edificio Politécnico, As Lagoas, 32004 Ourense, Spain; (L.R.H.-L.); (M.J.G.-M.); (H.D.)
| | - María Jesús González-Muñoz
- Departamento de Enxeñería Química, Universidade de Vigo (Campus Ourense), Edificio Politécnico, As Lagoas, 32004 Ourense, Spain; (L.R.H.-L.); (M.J.G.-M.); (H.D.)
- CITI-Universidade de Vigo, Tecnopole, San Cibrao das Viñas, 32901 Ourense, Spain
| | | | | | - María Dolores Torres
- Departamento de Enxeñería Química, Universidade de Vigo (Campus Ourense), Edificio Politécnico, As Lagoas, 32004 Ourense, Spain; (L.R.H.-L.); (M.J.G.-M.); (H.D.)
- CITI-Universidade de Vigo, Tecnopole, San Cibrao das Viñas, 32901 Ourense, Spain
| | - Herminia Domínguez
- Departamento de Enxeñería Química, Universidade de Vigo (Campus Ourense), Edificio Politécnico, As Lagoas, 32004 Ourense, Spain; (L.R.H.-L.); (M.J.G.-M.); (H.D.)
- CITI-Universidade de Vigo, Tecnopole, San Cibrao das Viñas, 32901 Ourense, Spain
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