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Hasan Z, Lateef M. Transforming food waste into animal feeds: an in-depth overview of conversion technologies and environmental benefits. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:17951-17963. [PMID: 37847367 DOI: 10.1007/s11356-023-30152-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/02/2022] [Accepted: 09/25/2023] [Indexed: 10/18/2023]
Abstract
Food waste is a global concern, with significant quantities of edible food being discarded every day. However, innovative conversion technologies have emerged to effectively transform this waste into valuable animal feed. This review paper provides a comprehensive examination of the conversion technologies used to transform food waste into animal feed, along with an analysis of the environmental benefits associated with these processes. The paper delves into various conversion methods such as anaerobic digestion, insect-based conversion, and microbial fermentation along with exploring their mechanisms and suitability for converting food waste into valuable animal feed resources. Additionally, the environmental benefits, including waste reduction, greenhouse gas emission reduction, and resource conservation, are discussed in detail. The review highlights the potential of these technologies to address the pressing issue of food waste while contributing to a more sustainable and resource-efficient food system. The findings of this review emphasize the importance of adopting and further developing these conversion technologies as a means to mitigate environmental impacts, promote circular economy principles, and enhance the overall sustainability of the food and agriculture sector.
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Affiliation(s)
- Ziaul Hasan
- Department of Biosciences, Jamia Millia Islamia, New Delhi, India.
- Centre for Interdisciplinary Research in Basic Sciences, Jamia Millia Islamia, New Delhi, India.
| | - Muneera Lateef
- Department of Agricultural Genetic Engineering, Niğde Ömer Halisdemir University, Nigde, Turkey
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Suwannasing W, Tanamool V, Singhaboot P, Kaewkannetra P. Valorisation of Pineapple Cannery Waste as a Cost Effective Carbon Source for Poly 3-hydroxyabutyrate (P3HB) Production. Polymers (Basel) 2023; 15:3297. [PMID: 37571191 PMCID: PMC10422540 DOI: 10.3390/polym15153297] [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: 05/06/2023] [Revised: 06/17/2023] [Accepted: 06/28/2023] [Indexed: 08/13/2023] Open
Abstract
Pineapple is one of the most important agro-industrial sugar-based fruits in Thailand. In this study, the waste stream from pineapple cannery processing was utilised and evaluated for potential use in the production of a main biopolymer group widely known as polyhydroxyalkanoates (PHAs) through aerobic batch fermentation. Firstly, pineapple cannery waste (PCW) collected from three processing sources, pineapple juice (PAJ), peel and core juice (PCJ), and pulp-washing water (PWW), was used as a carbon source. Secondly, it was characterised and pretreated. Then, batch fermentation was performed by using the optimal condition (200 rpm agitation rate, 37 °C, and fermentation time of 72 h) under two different nutrient conditions in each type of carbon source. The results revealed that PHAs were produced during 24-72 h of fermentation without any interference. The PHAs product obtained was characterised by their properties. Interestingly, GC-MS showed homopolymer of poly 3-hydroxybutyrate (P3HB) group characteristics, such as OH, CH, and C=O; meanwhile, H1 NMR analysis showed signals corresponding to CH3, CH2, and CH, respectively. Remarkably, utilising the PCW showed a high-potential cheap carbon source for the production of PHAs as well as for the treatment of wastewater from the fruit industry.
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Affiliation(s)
- Waranya Suwannasing
- Department of Intellectual Property, Ministry of Commerce, Nonthaburi 11000, Thailand;
| | - Varavut Tanamool
- Chemistry Program, Faculty of Science and Technology, Nakhon Ratchasima Rajabhat University, Nakhon Ratchasima 30000, Thailand;
| | - Pakjirat Singhaboot
- Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Nakhon Nayok 26120, Thailand;
| | - Pakawadee Kaewkannetra
- Department of Biotechnology, Faculty of Technology, Khon Kaen Univerisity, Khon Kaen 40002, Thailand
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Di Bella G, Porretti M, Albergamo A, Mucari C, Tropea A, Rando R, Nava V, Lo Turco V, Potortì AG. Valorization of Traditional Alcoholic Beverages: The Study of the Sicilian Amarena Wine during Bottle Aging. Foods 2022; 11:foods11142152. [PMID: 35885399 PMCID: PMC9322394 DOI: 10.3390/foods11142152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 07/14/2022] [Accepted: 07/18/2022] [Indexed: 12/07/2022] Open
Abstract
Traditional alcoholic beverages have always been part of the Mediterranean culture and, lately, they have been re-evaluated to valorize both the territory and local customs. In this study, the Amarena wine, a fortified wine included in the national list of the traditional agri-food products, was characterized during bottle aging for oenological parameters, chromaticity, volatiles, and inorganic elements. Then, experimental data were visually interpreted by a principal component analysis (PCA). PCA revealed that most of oenological parameters (i.e., alcoholic grade, total dry extract, sugars, organic acids, and phenolic compounds) had a scarce discriminating power. Additionally, ethyl esters were only present in younger products, while remaining at quite constant levels. Conversely, certain metals (i.e., Mg, Na, Mn, Zn, and Cu), chromatic properties, and pH differentiated older Amarena bottles from the younger counterpart. Particularly, acetaldehyde and furanic compounds proved to be valid aging markers. A sensorial analysis highlighted that fruity and floral odors and flavors characterized younger beverages, while dried fruity, nutty, and spicy notes were displayed by older products, along with the valuable attribute of “oxidized” typically observed in aged Sherry wines. Overall, this study may encourage the production and commercialization of the Amarena wine, thus preserving the cultural heritage of the Mediterranean area.
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Affiliation(s)
- Giuseppa Di Bella
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, 98100 Messina, Italy; (G.D.B.); (R.R.); (V.N.); (V.L.T.); (A.G.P.)
| | - Miriam Porretti
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98100 Messina, Italy;
| | - Ambrogina Albergamo
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, 98100 Messina, Italy; (G.D.B.); (R.R.); (V.N.); (V.L.T.); (A.G.P.)
- Correspondence:
| | - Claudio Mucari
- Fondazione Albatros—ITS Agroalimentare, 98100 Messina, Italy;
| | - Alessia Tropea
- Department of Research and Internationalization, University of Messina, 98100 Messina, Italy;
| | - Rossana Rando
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, 98100 Messina, Italy; (G.D.B.); (R.R.); (V.N.); (V.L.T.); (A.G.P.)
| | - Vincenzo Nava
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, 98100 Messina, Italy; (G.D.B.); (R.R.); (V.N.); (V.L.T.); (A.G.P.)
| | - Vincenzo Lo Turco
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, 98100 Messina, Italy; (G.D.B.); (R.R.); (V.N.); (V.L.T.); (A.G.P.)
| | - Angela Giorgia Potortì
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, 98100 Messina, Italy; (G.D.B.); (R.R.); (V.N.); (V.L.T.); (A.G.P.)
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Biofuels Production and Processing Technology. FERMENTATION 2022. [DOI: 10.3390/fermentation8070319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The negative global warming impact and global environmental pollution due to fossil fuels mean that the main challenge of modern society is finding alternatives to conventional fuels. In this scenario, biofuels derived from renewable biomass represent the most promising renewable energy sources. Depending on the biomass used by the fermentation technologies, it is possible obtain first-generation biofuels produced from food crops, second-generation biofuels produced from non-food feedstock, mainly starting from renewable lignocellulosic biomasses, and third-generation biofuels, represented by algae or food waste biomass. Although biofuels appear to be the closest alternative to fossil fuels, it is necessary for them to be produced in competitive quantities and costs, requiring both improvements to production technologies and diversification of feedstock. This Special Issue is focused on technological innovations, which include but are not limited to the utilization of different feedstock; different biomass pretreatments; fermentation strategies, such as simultaneous saccharification and fermentation (SSF) or separate hydrolysis and fermentation (SHF); different applied microorganisms used as monoculture or co-culture; and different setups for biofuel fermentation processes.
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Abstract
During the industrial processing of agricultural or animal products, large amounts of waste are produced. These wastes, generated in large amounts throughout the seasons of the year, can be considered the most abundant renewable resources on earth. Due to the large availability and richness in components of these raw materials, there is a great interest in their reuse, both from an economical and environmental point of view. This economical interest is based on the fact that a high quantity of such wastes could be used as low-cost raw materials for the production of new value-added compounds, with a further production cost reduction. The environmental concern is derived from their composition, especially the agro-industrial wastes that can contain potentially toxic compounds, which may cause deterioration of the environment when uncontrolled wastes are either burned, left on the soil to decay naturally, or buried underground. Moreover, these materials exhibit both high biochemical oxygen demand (BOD) and chemical oxygen demand (COD) values and give rise to serious pollution problems if not properly discarded. Recycling and transformation of food wastes represent a great opportunity in supporting sustainable development by their conversion into value-added products through the fermentation process.
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