Conversion of food and kitchen waste to value-added products

Sindhu, Raveendran; Gnansounou, Edgard; Rebello, Sharrel; Binod, Parameswaran; Varjani, Sunita; Thakur, Indu Shekhar; Nair, Ramkumar B.; Pandey, Ashok

doi:10.1016/j.jenvman.2019.02.053

Cited by 227 publications

(100 citation statements)

References 76 publications

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“…Improper management of wastes leads to irreversible environmental issues, like global warming [8], just to name the most known and currently discussed environmental effect. The impact of nitrous oxide and methane generated during composting of different waste is estimated to be 20 times higher than carbon dioxide release in the next years [9].…”

Section: Introductionmentioning

confidence: 99%

Recovery of Natural Antioxidants from Agro-Industrial Side Streams through Advanced Extraction Techniques

et al. 2019

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Large amounts of agro-industrial waste are being generated each year, leading to pollution and economic loss. At the same time, these side streams are rich source of active compounds including antioxidants. Recovered compounds can be re-utilized as food additives, functional foods, nutra-/pharmaceuticals, cosmeceuticals, beauty products, and bio-packaging. Advanced extraction techniques are promising tools to recover target compounds such as antioxidants from agro-industrial side streams. Due to the disadvantages of classical extraction techniques (such as large amounts of solvents, increased time of extraction, large amounts of remaining waste after the extraction procedure, etc.), and advanced techniques emerged, in order to obtain more efficient and sustainable processes. In this review paper aspects regarding different modern extraction techniques related to recovery of antioxidant compounds from wastes generated in different industries and their applications are briefly discussed.

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Section: Introductionmentioning

confidence: 99%

Recovery of Natural Antioxidants from Agro-Industrial Side Streams through Advanced Extraction Techniques

et al. 2019

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“…X 14 arrow shows ABPs generated in animal, chicken, fish and seafood farms. The arrow presents manure and cattle dung, which according to the model will be only suitable for establishing a symbiotic relationship with other substrates in order to recover more energy carrier (e.g., biogas, bio-hydrogen, bio-ethanol, bio-butanol) (Sindhu et al, 2019), value added product (e.g., lactic acid, poly-β-hydroxybutyrate, xanthan) (Li et al, 2017;Tashiro et al, 2013) and, eventually, organic fertilizer compliant with contamination limits and high agronomical value. The other arrow pointed to the block of VAP production is for sub-products that can be used as a material that fits for human consumption or not.…”

Section: Characterization Of Streamsmentioning

confidence: 99%

Industrial Ecology for Optimal Food Waste Management in a Region

Stunžėnas

Kliopova²

2021

EREM

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Despite numerous discussions between scholars and policymakers, food waste (FW) remains a great concern. European Union alone discards 88 million tons of edible food annually, and when energy, inputs from technosphere and nature, labour, waste management of edible as well as inedible parts are assessed, it amounts to significant environmental and economic impacts. Additionally, food waste is considered a social problem and a matter of food security. Since food waste is a problem of the whole foodstuff supply chain, a holistic approach for its management must be taken. For this reason, an industrial ecology (IE) concept can provide a systemic approach that might be an interesting solution for tackling issues associated with such a biogenic food waste stream. The application of IE brings novelty to the research, because the IE approach is typically used for heavy industry that is concentrated in close proximity. The idea behind the IE approach is to prevent as much food waste as possible, then exploit homogenous sub-products for value added product (either food product or not), and, eventually, to obtain energy (or value added products) via fermentation and produce organic fertilizers of a great agronomical value. The results of investigation showed that numerous prevention and technological solutions can be applied to reduce environmental impact, and when available practises are coupled with IE elements, it brings the management approach close to natural ones. The key IE elements in the model are dematerialization and industrial symbiosis; however, other elements, such as restructuration of energy systems and policy alignment, are also present. As a result of the model application, an economically sound, zero food waste management could be obtained in a region

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“…Regarding FW, about 1.3 billion tons of food and one‐third of the total global food production are wasted each year, costing the world economy about 750 billion dollars 24 . Organic components of food waste include fruits, vegetables, cooked food waste, meat, etc., generated during production, handling, storage, processing and consumption 25 …”

Section: Introductionmentioning

confidence: 99%

Optimization of biogas production through anaerobic digestion of municipal solid waste: a case study in the capital area of Reykjavik, Iceland

Llano

Arce

Finger

2021

J of Chemical Tech & Biotech

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BACKGROUND Biogas is a valuable carbon‐free renewable energy source that can be produced from anaerobic digestion of organic waste. Accordingly, biogas production is promoted worldwide in efforts to reduce carbon emissions and optimize the recovery of resources from waste streams. In this paper the biogas production from bioresidues collected in the capital area of Reykjavik was modelled in Aspen Plus v10. RESULTS Municipal solid waste (MSW), food waste (FW) and lignocellulosic biomass (LCB) were the feedstocks used in this research. A total of 16 scenarios were simulated at thermophilic temperature conditions of 55 °C. Each scenario accounted for different inlet mass flows, varying the kind of feedstock, i.e. MSW, FW, LCB, or co‐digestion of various feedstocks, using two model approaches: (i) one digestion stage and (ii) two stages coupled in series. Sizing, costing and environmental aspects were analysed for all the scenarios. A sensitivity analysis was carried out by changing the substrate concentration and studying its effect on the methane mass flow. Simulations showed biogas yields measured in millilitres per gram of volatile solids (VS) in the range 305.5–406.4 mL g−1 VS (single‐stage approach); and biogas yields ranging from 64.78 to 358.8 mL g−1 VS (two‐stage approach). Maximum methane yields were obtained using LCB as feedstock resulting in 106.0 mL g−1 VS. CONCLUSIONS From a technical viewpoint the highest biogas yield is obtained when using MSW whereas optimum calorific value of biogas and electrical power potential is achieved working in co‐digestion of various feedstocks. © 2020 Society of Chemical Industry

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Conversion of food and kitchen waste to value-added products

Cited by 227 publications

References 76 publications

Recovery of Natural Antioxidants from Agro-Industrial Side Streams through Advanced Extraction Techniques

Recovery of Natural Antioxidants from Agro-Industrial Side Streams through Advanced Extraction Techniques

Industrial Ecology for Optimal Food Waste Management in a Region

Optimization of biogas production through anaerobic digestion of municipal solid waste: a case study in the capital area of Reykjavik, Iceland

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