Solid phase bio-electrofermentation of food waste to harvest value-added products associated with waste remediation

2015 ◽  
Vol 45 ◽  
pp. 57-65 ◽  
Author(s):  
K. Chandrasekhar ◽  
K. Amulya ◽  
S. Venkata Mohan
Keyword(s):  
Food Waste ◽  
Solid Phase ◽  
Value Added ◽  
Waste Remediation ◽  
Value Added Products

Value-Added Products From Food Waste

2021 ◽  
pp. 595-603
Author(s):  
Baban Baburao Gunjal
Keyword(s):  
Essential Oils ◽  
Single Cell ◽  
Bioactive Compounds ◽  
Food Waste ◽  
Inorganic Compounds ◽  
Value Added ◽  
Dietary Fibers ◽  
Biodegradable Waste ◽  
Livestock Feed ◽  
Value Added Products

Food waste is the most challenging issue humankind is facing worldwide. Food waste, which consists of carbohydrates, proteins, lipids, and inorganic compounds, is a biodegradable waste discharged from food processing industries, households, and hospitality sectors. The management of food waste is very important. The food waste generated is usually incinerated or dumped in open areas which may cause severe health and environmental issues. The management of food waste can be done by conversion to different value-added products, for example, phytochemicals, bioactive compounds, food supplements, livestock feed, dietary fibers, biopigments and colorants, emulsifiers, edible and essential oils, biopreservatives, biofertilizers, biofuels, and single cell proteins. The value-added products from food waste will be very eco-friendly. The chapter will focus on different value-added products from food waste.

Value Added Products from Agriculture, Paper and Food Waste: A Source of Bioenergy Production

2021 ◽  
pp. 91-126
Author(s):  
M. Subhosh Chandra ◽  
M. Srinivasulu ◽  
P. Suresh Yadav ◽  
B. Ramesh ◽  
G. Narasimha ◽  
...  
Keyword(s):  
Food Waste ◽  
Value Added ◽  
Bioenergy Production ◽  
Value Added Products

scholarly journals A Review on Bioconversion of Agro-Industrial Wastes to Industrially Important Enzymes

2018 ◽  
Vol 5 (4) ◽  
pp. 93 ◽  
Author(s):  
Rajeev Ravindran ◽  
Shady Hassan ◽  
Gwilym Williams ◽  
Amit Jaiswal
Keyword(s):  
Solid Phase ◽  
Agricultural Waste ◽  
Large Fraction ◽  
Value Added ◽  
Industrial Wastes ◽  
Raw Material ◽  
Corn Cob ◽  
Phase Culture ◽  
Commercially Important ◽  
Value Added Products

Agro-industrial waste is highly nutritious in nature and facilitates microbial growth. Most agricultural wastes are lignocellulosic in nature; a large fraction of it is composed of carbohydrates. Agricultural residues can thus be used for the production of various value-added products, such as industrially important enzymes. Agro-industrial wastes, such as sugar cane bagasse, corn cob and rice bran, have been widely investigated via different fermentation strategies for the production of enzymes. Solid-state fermentation holds much potential compared with submerged fermentation methods for the utilization of agro-based wastes for enzyme production. This is because the physical–chemical nature of many lignocellulosic substrates naturally lends itself to solid phase culture, and thereby represents a means to reap the acknowledged potential of this fermentation method. Recent studies have shown that pretreatment technologies can greatly enhance enzyme yields by several fold. This article gives an overview of how agricultural waste can be productively harnessed as a raw material for fermentation. Furthermore, a detailed analysis of studies conducted in the production of different commercially important enzymes using lignocellulosic food waste has been provided.

A novel bioconversion for value-added products from food waste using Musca domestica

2017 ◽  
Vol 61 ◽  
pp. 455-460 ◽  
Author(s):  
Yi Niu ◽  
Dong Zheng ◽  
Binghua Yao ◽  
Zizhe Cai ◽  
Zhimin Zhao ◽  
...  
Keyword(s):  
Musca Domestica ◽  
Food Waste ◽  
Value Added ◽  
Value Added Products

scholarly journals Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 707
Author(s):  
Jasmine Hadj Saadoun ◽  
Gaia Bertani ◽  
Alessia Levante ◽  
Fabio Vezzosi ◽  
Annalisa Ricci ◽  
...  
Keyword(s):  
Food Waste ◽  
Food Processing ◽  
Value Added ◽  
Economic Loss ◽  
Environmental Issue ◽  
Food Wastes ◽  
Whole Process ◽  
Processing And Storage ◽  
And Storage ◽  
Value Added Products

Food waste and byproducts are generated along the entire food processing and storage chain. The large amount of waste deriving from the whole process represents not only a great economic loss but also an important ethical and environmental issue in terms of failure to recycle potentially reusable materials. New, clear strategies are needed to limit the amount of waste produced and, at the same time, promote its enhancement for further conversion and application to different industrial fields. This review gives an overview of the biological approaches used so far to exploit agri-food wastes and byproducts. The application of solid-state fermentation by different microorganisms (fungi, yeasts, bacteria) to produce several value-added products was analyzed, focusing on the exploitation of lactic acid bacteria as workhorses for the production of flavoring compounds.

Life-cycle assessment on food waste valorisation to value-added products

2018 ◽  
Vol 199 ◽  
pp. 840-848 ◽  
Author(s):  
Chor-Man Lam ◽  
Iris K.M. Yu ◽  
Shu-Chien Hsu ◽  
Daniel C.W. Tsang
Keyword(s):  
Life Cycle Assessment ◽  
Life Cycle ◽  
Food Waste ◽  
Value Added ◽  
Waste Valorisation ◽  
Value Added Products

scholarly journals The Market Potential of a Grape Pomace Microemulsion

2017 ◽  
Vol 6 (2) ◽  
pp. 65
Author(s):  
Daniel Lambert ◽  
Michel Rod ◽  
Christine Dobbin ◽  
Farah Hosseinian
Keyword(s):  
Food Waste ◽  
Agricultural Waste ◽  
Value Added ◽  
Grape Seed ◽  
Grape Pomace ◽  
Market Potential ◽  
Wine Production ◽  
A Value ◽  
Grape Seed Oil ◽  
Value Added Products

Canada’s food waste reached $31 billion in 2014. 95% of this waste ended up in landfills across the country, being a severe burden both economically and environmentally. By implementing sustainable agriculture projects, alternative uses can be found for food waste that produce positive income for companies, and alleviate stresses on the environment. Grape pomace, a food waste produced through the process of wine-making, currently ends up in landfills after wine-production. However, this agricultural by-product holds great market potential for the production of chemical microemulsions. These microemulsion systems show great potential in the food, pharmaceutical and cosmeceutical industries. The market potential was calculated by determining the volume of grape seed oil that could be extracted from grape pomace. The current market value of microemulsion surfactants were then obtained and a value was calculated based on the oil yield. Grape pomace microemulsions had the highest market potential as pharmaceutical raw ingredients, followed respectively by food additive and cosmeceutical raw ingredients. The purpose of this paper is to measure the market potential for grape pomace microemulsions in each of these industries and to provoke further investigations into the production of value added products from agricultural waste.

scholarly journals Photoreforming of food waste into value-added products over visible-light-absorbing catalysts

2020 ◽  
Vol 22 (10) ◽  
pp. 3262-3271 ◽  
Author(s):  
Taylor Uekert ◽  
Florian Dorchies ◽  
Christian M. Pichler ◽  
Erwin Reisner
Keyword(s):  
Visible Light ◽  
Food Waste ◽  
Carbon Nitride ◽  
Value Added ◽  
Mixed Wastes ◽  
Value Added Products

Food and mixed wastes are converted into H2 and organics over CdS and carbon nitride photocatalysts.

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