Arabinoxylans: A new class of food ingredients arising from synergies with biorefining, and illustrating the nature of biorefinery engineering

Solomou, Konstantina; Alyassin, Mohammad; Angelis-Dimakis, Athanasios; Campbell, Grant M.

doi:10.1016/j.fbp.2021.12.007

Cited by 10 publications

(3 citation statements)

References 85 publications

(150 reference statements)

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“…Applying process integration results in better environmental and economic aspect (Almada et al, 2023). Solomou et al (2022) demonstrated the potential of utilizing arabinoxylan (AX) fractions extracted from sugarcane bagasse as ingredients in bread. The findings emphasized that integrated biorefineries offer opportunities to introduce novel ingredients to the food industry that were currently unavailable.…”

Section: Future Strategic Approach Of Bw Valorizationmentioning

confidence: 99%

Bread waste valorization: a review of sustainability aspects and challenges

Hafyan,

Mohanarajan,

Uppal

et al. 2024

Front. Sustain. Food Syst.

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Bread waste (BW) poses a significant environmental and economic challenge in the United Kingdom (UK), where an estimated 20 million slices of bread are wasted daily. BW contains polysaccharides with great potential for its valorization into building block chemicals. While BW valorization holds tremendous promise, it is an emerging field with low technology readiness levels (TRLs), necessitating careful consideration of sustainability and commercial-scale utilization. This review offers a comprehensive assessment of the sustainability aspects of BW valorization, encompassing economic, environmental, and social factors. The primary objective of this review article is to enhance our understanding of the potential benefits and challenges associated with this approach. Incorporating circular bioeconomy principles into BW valorization is crucial for addressing global issues stemming from food waste and environmental degradation. The review investigates the role of BW-based biorefineries in promoting the circular bioeconomy concept. This study concludes by discussing the challenges and opportunities of BW valorization and waste reduction, along with proposing potential strategies to tackle these challenges.

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Section: Future Strategic Approach Of Bw Valorizationmentioning

confidence: 99%

Bread waste valorization: a review of sustainability aspects and challenges

Hafyan,

Mohanarajan,

Uppal

et al. 2024

Front. Sustain. Food Syst.

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“…However, ethanol precipitation is still not viable on an industrial scale due to the cost of high‐concentration ethanol (Du et al., 2009). AX extraction integrated with ethanol production is a potential method to produce AX in industrial scale (Campbell et al., 2019; Solomou et al., 2021). Ultra‐filtration (UF) is an alternative way to purify or concentrate AX from their extracts, but UF usually needs high pressure and energy (Thuvander & Jönsson, 2019).…”

Section: Extraction and Purification Of Ax From Wbmentioning

confidence: 99%

Wheat bran arabinoxylans: Chemical structure, extraction, properties, health benefits, and uses in foods

Chen,

Mense,

Brewer

et al. 2024

Comp Rev Food Sci Food Safe

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Wheat bran (WB) is a well‐known and valuable source of dietary fiber. Arabinoxylan (AX) is the primary hemicellulose in WB and can be isolated and used as a functional component in various food products. Typically, AX is extracted from the whole WB using different processes after mechanical treatments. However, WB is composed of different layers, namely, the aleurone layer, pericarp, testa, and hyaline layer. The distribution, structure, and extractability of AX vary within these layers. Modern fractionation technologies, such as debranning and electrostatic separation, can separate the different layers of WB, making it possible to extract AX from each layer separately. Therefore, AX in WB shows potential for broader applications if it can be extracted from the different layers separately. In this review, the distribution and chemical structures of AX in WB layers are first discussed followed by extraction, physicochemical properties, and health benefits of isolated AX from WB. Additionally, the utilization of AX isolated from WB in foods, including cereal foods, packaging film, and the delivery of food ingredients, is reviewed. Future perspectives on challenges and opportunities in the research field of AX isolated from WB are highlighted.

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“…In an integrated production process, maximizing feedstock utilization by producing multiple outputs is crucial in order to increase the efficiency of feedstock consumption. Recent research has revealed that if two industries were co-located, there would be opportunities for major resource sharing, notably in the area of energy (Ahmad et al 2019 ; Solomou et al 2022 ). In this regard, Sheppard et al ( 2019 ) also emphasize the mutual benefits that could result from the co-location of biorefineries and food and beverage manufacturing facilities, such as enhancing the material and energy flows between the two facilities, reducing manufacturing costs, as well as integrating heat and water consumption more effectively than a single facility.…”

Section: Introductionmentioning

confidence: 99%

Process design, simulation, and techno-economic analysis of integrated production of furfural and glucose derived from palm oil empty fruit bunches

Mohammed

Putranto

et al. 2023

Clean Techn Environ Policy

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This study aims to propose a new process design, simulation, and techno-economic analysis of an integrated process plant that produces glucose and furfural from palm oil empty fruit bunches (EFB). In this work, an Aspen Plus-based simulation has been established to develop a process flow diagram of co-production of glucose and furfural along with the mass and energy balances. The plant’s economics are analyzed by calculating the fixed capital income (FCI), operating costs, and working capital. In contrast, profitability is determined using cumulative cash flow (CCF), net present value (NPV), and internal rate of return (IRR). The findings show that the production capacity of 10 kilotons per year (ktpy) of glucose and 4.96 ktpy of furfural with a purity of 98.21 and 99.54%—weight, respectively, was achieved in this study. The FCI is calculated as United States Dollar (USD) 20.80 million, while the working and operating expenses are calculated as USD 3.74 million and USD 16.93 million, respectively. This project achieves USD 7.65 million NPV with a positive IRR of 14.25% and a return on investment (ROI) of 22.06%. The present work successfully develops a profitable integrated process plant that is established with future upscaling parameters and key cost drivers. The findings provided in this work offer a platform and motivation for future research on integrated plants in the food, environment, and energy nexus with the co-location principle. Graphical Abstract

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Arabinoxylans: A new class of food ingredients arising from synergies with biorefining, and illustrating the nature of biorefinery engineering

Cited by 10 publications

References 85 publications

Bread waste valorization: a review of sustainability aspects and challenges

Bread waste valorization: a review of sustainability aspects and challenges

Wheat bran arabinoxylans: Chemical structure, extraction, properties, health benefits, and uses in foods

Process design, simulation, and techno-economic analysis of integrated production of furfural and glucose derived from palm oil empty fruit bunches

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