scholarly journals Pelt waste degradation using active microbial consortia

2020 ◽  
Author(s):  
Rodica Roxana Constantinescu ◽  
Gabriel Zainescu ◽  
Mariana Ferdes ◽  
Iulia Caniola
Keyword(s):  
Degradation Process ◽  
Point Of View ◽  
Microbial Consortia ◽  
Leather Industry ◽  
The Sustainable Development ◽  
Production Methods ◽  
Leather Processing ◽  
Protein Waste ◽  
Waste Degradation ◽  
By Products

In tanneries, environmental problems have special implications in terms of optimizing the consumption of used chemicals, applied technologies, the degree of recovery of useful substances from leather waste. Biodegradation is the process by which organic substances are broken down by microorganisms. From an ecological point of view, biodegradability assessments of new materials and compounds in the industry are essential to understand and quantify their impact on the environment. The sustainable development of the leather industry has focused on major environmental issues, such as clean production methods and waste management. Tanneries generate huge quantities of solid wastes as pelt waste. If these bio-waste materials are not utilized properly, they are potential source of pollution. Microbiological degradation of pelt waste is amongst the permanent concerns of leather processing units. The process may have the purpose of decomposing waste to exploit by-products as biocompost or to obtain proteases through a biotechnological process. These enzymes can be used after purification in various processes that have animal protein as a substrate. They can also be used in raw state for enzymatic hydrolysis. The paper aims at development of an experimental model on the bioenzymatic degradation process of protein waste from tanneries.

scholarly journals Bio-agent de retanare utilizat in procesarea pieilor si procedeu de obtinere

2019 ◽  
Vol 70 (11) ◽  
pp. 3878-3880
Author(s):  
Rodica Roxana Constantinescu ◽  
Gabriel A. Zainescu ◽  
Marian Crudu ◽  
Gheorghe Bostaca
Keyword(s):  
Waste Treatment ◽  
Leather Industry ◽  
Complex Products ◽  
Leather Processing ◽  
Protein Waste ◽  
Starting Point ◽  
Filling Agent ◽  
Treatment And Disposal ◽  
Biochemical Degradation ◽  
Very High

Currently, the leather industry has to deal with very high costs for waste treatment and disposal. As a result, it is recommended to subject the organic protein waste from tanning to biochemical treatments for recycling in the industry. The degree of novelty lies primarily in the fact that the starting point of the promoted technologies is obtaining new complex products by processing organic waste and using it in tanneries. The lime fleshings resulting from the hide fleshing operation represents the highest amount of reusable leather material of approx. 25%. This paper presents an innovative process for the biochemical degradation of hide waste resulting from hide fleshing in order to obtain a retanning/filling agent used in leather processing.

scholarly journals Bio-agent de retanare utilizat in procesarea pieilor si procedeu de obtinere

2019 ◽  
Vol 70 (11) ◽  
pp. 3878-3880
Author(s):  
Rodica Roxana Constantinescu ◽  
Gabriel A. Zainescu ◽  
Marian Crudu ◽  
Gheorghe Bostaca
Keyword(s):  
Waste Treatment ◽  
Leather Industry ◽  
Complex Products ◽  
Leather Processing ◽  
Protein Waste ◽  
Starting Point ◽  
Filling Agent ◽  
Treatment And Disposal ◽  
Biochemical Degradation ◽  
Very High

Currently, the leather industry has to deal with very high costs for waste treatment and disposal. As a result, it is recommended to subject the organic protein waste from tanning to biochemical treatments for recycling in the industry. The degree of novelty lies primarily in the fact that the starting point of the promoted technologies is obtaining new complex products by processing organic waste and using it in tanneries. The lime fleshings resulting from the hide fleshing operation represents the highest amount of reusable leather material of approx. 25%. This paper presents an innovative process for the biochemical degradation of hide waste resulting from hide fleshing in order to obtain a retanning/filling agent used in leather processing.

scholarly journals Biorefineries – factories of the future

2016 ◽  
Vol 37 (1) ◽  
pp. 109-119 ◽  
Author(s):  
Andrzej B. Kołtuniewicz ◽  
Katarzyna Dąbkowska
Keyword(s):  
Sustainable Development ◽  
State Of The Art ◽  
Raw Materials ◽  
Current Level ◽  
Point Of View ◽  
The Sustainable Development ◽  
Production Methods ◽  
Feed Production ◽  
Food And Feed ◽  
Potential Risks

Abstract Efforts were made to demonstrate that in biorefineries it is possible to manufacture all the commodities required for maintaining human civilisation on the current level. Biorefineries are based on processing biomass resulting from photosynthesis. From sugars, oils and proteins, a variety of food, feed, nutrients, pharmaceuticals, polymers, chemicals and fuels can further be produced. Production in biorefineries must be based on a few rules to fulfil sustainable development: all raw materials are derived from biomass, all products are biodegradable and production methods are in accordance with the principles of Green Chemistry and Clean Technology. The paper presents a summary of state-of-the-art concerning biorefineries, production methods and product range of leading companies in the world that are already implemented. Potential risks caused by the development of biorefineries, such as: insecurities of food and feed production, uncontrolled changes in global production profiles, monocultures, eutrophication, etc., were also highlighted in this paper. It was stressed that the sustainable development is not only an alternative point of view but is our condition to survive.

scholarly journals Crude Pectic Oligosaccharide Recovery from Thai Chok Anan Mango Peel Using Pectinolytic Enzyme Hydrolysis

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 627
Author(s):  
Malaiporn Wongkaew ◽  
Bow Tinpovong ◽  
Korawan Sringarm ◽  
Noppol Leksawasdi ◽  
Kittisak Jantanasakulwong ◽  
...  
Keyword(s):  
Lactobacillus Reuteri ◽  
Short Chain Fatty Acids ◽  
Enzyme Hydrolysis ◽  
Fermentation Time ◽  
The Sustainable Development ◽  
Bifidobacterium Animalis ◽  
Pectin Content ◽  
Mango Peel ◽  
Development Approach ◽  
By Products

Pectin recovered from mango peel biomass can be used as a potential source for pectic oligosaccharide hydrolysate with excellent probiotic growth-enhancing performance and prebiotic potentials. Consequently, the objectives of the current study were to optimise the enzyme hydrolysis treatment of mango peel pectin (MPP) and to evaluate the pectic oligosaccharide effects of Lactobacillus reuteri DSM 17938 and Bifidobacterium animalis TISTR 2195. Mango of “chok anan” variety was chosen due to its excessive volume of biomass in processing and high pectin content. The optimal treatment for mango peel pectic oligosaccharide (MPOS) valorisation was 24 h of fermentation with 0.3% (v/v) pectinase. This condition provided small oligosaccharides with the molecular weight of 643 Da that demonstrated the highest score of prebiotic activity for both of B. animalis TISTR 2195 (7.76) and L. reuteri DSM 17938 (6.87). The major sugar compositions of the oligosaccharide were fructose (24.41% (w/w)) and glucose (19.52% (w/w)). For the simulation of prebiotic fermentation, B. animalis TISTR 2195 showed higher proliferation in 4% (w/v) of MPOS supplemented (8.92 log CFU/mL) than that of L. reuteri (8.53 CFU/mL) at 72 h of the fermentation time. The main short chain fatty acids (SCFAs) derived from MPOS were acetic acid and propionic acid. The highest value of total SCFA was achieved from the 4% (w/v) MPOS supplementation for both of B. animalis (68.57 mM) and L. reuteri (69.15 mM). The result of this study therefore conclusively advises that MPOS is a novel pectic oligosaccharide resource providing the opportunity for the sustainable development approach through utilising by-products from the fruit industry.

scholarly journals Chemical Composition and Functional Properties of Dietary Fibre Concentrates from Winemaking By-Products: Skins, Stems and Lees

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1510
Author(s):  
María Ángeles Rivas ◽  
Rocío Casquete ◽  
María de Guía Córdoba ◽  
Santiago Ruíz-Moyano ◽  
María José Benito ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Functional Properties ◽  
Dietary Fibre ◽  
Water Retention ◽  
Point Of View ◽  
Water Retention Capacity ◽  
Retention Capacity ◽  
Oil Retention ◽  
High Antioxidant Activity ◽  
By Products

The objective of this study was to evaluate, from a technological and nutritional point of view, the chemical composition and functional properties of the industrial winemaking by-products, namely skins, stems and lees. The chemical and physical characteristics, as well as the functional properties (fat and water retention and swelling capacity, antioxidant capacity, and their prebiotic effect), of the dietary fibre of these by-products were studied. The results showed that the skins, stems, and lees are rich in fibre, with the stem fibre containing the highest amounts of non-extractable polyphenols attached to polysaccharides with high antioxidant activity and prebiotic effect. Lee fibre had the highest water retention capacity and oil retention capacity. The results reveal that winemaking by-products could be used as a source of dietary fibre with functional characteristics for food applications.

scholarly journals The Impact of Ad-Blocking on the Sustainable Development of the Digital Advertising Ecosystem

2018 ◽  
Vol 10 (11) ◽  
pp. 4039 ◽  
Author(s):  
Janusz Wielki ◽  
Janusz Grabara
Keyword(s):  
Sustainable Development ◽  
Point Of View ◽  
Economic Effects ◽  
Primary Data ◽  
Literature Analysis ◽  
The Sustainable Development ◽  
Advertising Industry ◽  
Internet Users ◽  
The Impact ◽  
Excessive Number

Despite the rapidly growing expenditure on digital advertising, the effectiveness of the functioning of the digital advertising ecosystem is becoming less and less visible. This is related to the fact that only a small part of the expenditure incurred by organizations on various forms of digital advertising brings the expected results. For several years now, a phenomenon that stifles the effectiveness of the digital advertising ecosystem and deteriorates the ROI (return on investment) of advertisers has been the widespread practice of blocking advertising, known as ad-blocking. In this context, the aim of this article is to analyze the scale of the phenomenon of ad-blocking and its causes in terms of its impact on the effectiveness of the functioning of the digital advertising ecosystem and its sustainable development, which is extremely important from the point of view of the development of electronic commerce. In order to carry out this study, a literature analysis was conducted on the genesis of this phenomenon, its scale, causes, and economic effects. After this stage of research, in order to obtain primary data, a questionnaire survey was conducted on a group of individual Internet users. The results of the research indicated three main reasons for the development of ad-blocking. These are: excessive number of advertisements, their excessive invasiveness, and the mismatch between the advertisements displayed to the user and the user’s interests. In the context of these results and of the continued sustainable functioning of the digital advertising ecosystem, it is essential that the advertising industry be able to offer users alternatives to ad-blocking that they consider valuable from their own point of view and that take the users’ expectations into account.

scholarly journals Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1044 ◽  
Author(s):  
Tatiana Pintado ◽  
Gonzalo Delgado-Pando
Keyword(s):  
Food Industry ◽  
Meat Products ◽  
Point Of View ◽  
General Point ◽  
Sustainable Food ◽  
Meat Content ◽  
High Quality Protein ◽  
Interesting Approach ◽  
Low Efficiency ◽  
By Products

The low efficiency of animal protein (meat products) production is one of the main concerns for sustainable food production. However, meat provides high-quality protein among other compounds such as minerals or vitamins. The use of meat extenders, non-meat substances with high protein content, to partially replace meat, offers interesting opportunities towards the reformulation of healthier and more sustainable meat products. The objective of this review is to give a general point of view on what type of compounds are used as meat extenders and how they affect the physicochemical and sensory properties of reformulated products. Plant-based ingredients (pulses, cereals, tubers and fruits) have been widely used to replace up to 50% of meat. Mushrooms allow for higher proportions of meat substitution, with adequate results in reduced-sodium reformulated products. Insects and by-products from the food industry are novel approaches that present an opportunity to develop more sustainable meat products. In general, the use of meat extenders improves the yield of the products, with slight sensory modifications. These multiple possibilities make meat extenders’ use the most viable and interesting approach towards the production of healthier meat products with less environmental impact.

Crystallization of Iron Slags Found in Eraly Medieval Bloomery Furnaces

2010 ◽  
Vol 649 ◽  
pp. 455-460 ◽  
Author(s):  
Béla Török ◽  
Árpád Kovács
Keyword(s):  
Amorphous Phase ◽  
Atomic Number ◽  
Point Of View ◽  
Metallurgical Process ◽  
Forming Process ◽  
Physicochemical Processes ◽  
Tertiary Branch ◽  
Iron Slag ◽  
Fe Content ◽  
By Products

In the last few years iron slag finds from the Late Avar Period (7-9th cent.), the Period of Hungarian conquest (10th cent.) and the Árpáds (11-13th cent.) uncovered in sites of excavation in the Carpathian Basin had been examined. The pieces of slags are by-products of the metallurgical process of bloomery and forming procedure of iron blooms. The structure of the examined slags was very heterogeneous from the metallographic point of view. The amorphous phase as well as panelled and dendritic crystallization can be found, which was the more frequent. Secondary, nay, tertiary branch of dendrite often can be studied, which was the result of gradual cooling. It was typical for its microstructure that minerals formed from oxides of elements with lower atomic number than iron (Al, Mg, Ca, etc.) surround the fayalite-rich parts. These minerals sometimes also have a high quantity of Fe, sometimes those have a very low Fe-content. The examination of microstructure can help to determine the type of the slag, whether it comes from metallurgical (as a tap-slag or cinder) or forming process, and to specify and reconstruct the metallurgical and physicochemical processes in the medieval bloomery.

scholarly journals Creative Food Cycles: A Cultural Approach to the Food Life-Cycles in Cities

2020 ◽  
Vol 12 (16) ◽  
pp. 6487
Author(s):  
Manuel Navarro Gausa ◽  
Silvia Pericu ◽  
Nicola Canessa ◽  
Giorgia Tucci
Keyword(s):  
Sustainable Development ◽  
Food System ◽  
Life Cycles ◽  
Point Of View ◽  
Social Perceptions ◽  
Ongoing Research ◽  
The Sustainable Development ◽  
Open Platform ◽  
Design Culture ◽  
Eu Project

The new contemporary multi-city needs the landscape as a proactive eco-systemic infrastructure in order to rethink the whole food system, from the design of public spaces to domestic spaces. In this direction, Creative Food Cycles (CFC) is an EU project that, according to the Sustainable Development Goals (SDGs), addresses the topic of food as a cross-cutting factor and powerful accelerator toward the co-design of sustainability in cities. Design culture today has begun to question and innovate production, distribution, and recycling models of food cycles. In the post-consumption and disposal phase illustrated herein, making the most of food means conceiving waste as a resource for the creation of new sustainable materials or prototypes. The concept of food waste and food losses has been shown to be not only a topic at the center of the debate but also a powerful tool for raising awareness of sustainable development at the community level. The CFC actions shown here were developed with the objective of persuading consumers to change their behaviors, while at the same time exploring cultural and social perceptions. With the aim of making cities more sustainable, this paper describes tools to engage different stakeholders, such as architects, product designers, and citizens, from a cultural point of view. The ongoing research has turned in the end into an educational campaign and an open platform where prototypes, new materials, and products are developed as inspiration for change.

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