Efficient Utilization and Bioprocessing of Agro-Industrial Waste

Kumar, Avanish; Kumari, Sareeka; Dindhoria, Kiran; Manyapu, Vivek; Kumar, Rakshak

doi:10.1007/978-3-030-84405-9_1

Cited by 3 publications

(2 citation statements)

References 153 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…2.1.2. Industrial Waste Organic residues and pollutants are released through the food manufacturing industries (chips, confectionery, meat, fruits, vegetables, and juices) such as wheat straw, rice straw, bran, orange peel, banana peel, potato peel, dairy waste, sugarcane bagasse, soybean waste, marine waste, lignin, ash, cellulose, moisture, nitrogen, and hemicellulose, and these constituents can digest biochemically, which can produce various useful products such as bioethanol and biogas [27][28][29]. Oil production in industries, a large amount of residues left after the extraction of oils from seeds; are called oil cakes and they contribute to air and water pollution since they because of oil, grease, fat, deferred solids, and dissolved solids.…”

Section: Types Of Food Waste 211 Agricultural Residuesmentioning

confidence: 99%

Value Addition Employing Waste Bio-Materials in Environmental Remedies and Food Sector

et al. 2023

View full text Add to dashboard Cite

Overall, combating food waste necessitates a multifaceted approach that includes education, infrastructure, and policy change. By working together to implement these strategies, we can help reduce the negative impacts of food waste and create a more sustainable and equitable food system. The sustained supply of nutrient-rich agrifood commodities is seriously threatened by inefficiencies caused by agricultural losses, which must be addressed. As per the statistical data given by the Food and Agriculture Organisation (FAO) of the United Nations, nearly 33.33% of the food that is produced for utilization is wasted and frittered away on a global level, which can be estimated as a loss of 1.3 billion metric tons per annum, which includes 30% cereals, 20% dairy products 35% seafood and fish, 45% fruits and vegetables, and 20% of meat. This review summarizes the various types of waste originating from various segments of the food industry, such as fruits and vegetables, dairy, marine, and brewery, also focusing on their potential for developing commercially available value-added products such as bioplastics, bio-fertilizers, food additives, antioxidants, antibiotics, biochar, organic acids, and enzymes. The paramount highlights include food waste valorization, which is a sustainable yet profitable alternative to waste management, and harnessing Machine Learning and Artificial Intelligence technology to minimize food waste. Detail of sustainability and feasibility of food waste-derived metabolic chemical compounds, along with the market outlook and recycling of food wastes, have been elucidated in this review.

show abstract

Section: Types Of Food Waste 211 Agricultural Residuesmentioning

confidence: 99%

Value Addition Employing Waste Bio-Materials in Environmental Remedies and Food Sector

et al. 2023

View full text Add to dashboard Cite

show abstract

“…By choosing agro-industrial waste, the production cost of pullulanase (in solid-state fermentation, SSF) can be reduced. Many agro-industrial wastes, including sawdust, maize cobs, rice bran, green gram husk, wheat straw, soy hull, grape wine trimmings dust, sweet sorghum pulp, sugarcane bagasse, banana peel, palm oil mill waste, etc., have been used to produce numerous primary and secondary metabolites in SSF ( Ravindran et al, 2018 ; Naik et al, 2019 ; Kumar et al, 2022 ). The utilization of agricultural wastes helps to address environmental issues and lower the cost of enzyme production.…”

Section: Introductionmentioning

confidence: 99%

Pullulanase: unleashing the power of enzyme with a promising future in the food industry

Naik

Kumar

Goyal

et al. 2023

Front. Bioeng. Biotechnol.

View full text Add to dashboard Cite

Pullulanases are the most important industrial group of enzymes in family 13 glycosyl hydrolases. They hydrolyze either α-1,6 and α-1,4 or both glycosidic bonds in pullulan as well as other carbohydrates to produce glucose, maltose, and maltotriose syrups, which have important uses in food and other related sectors. However, very less reports are available on pullulanase production from native strains because of low yield issues. In line with the increasing demands for pullulanase, it has become important to search for novel pullulanase-producing microorganisms with high yields. Moreover, high production costs and low yield are major limitations in the industrial production of pullulanase enzymes. The production cost of pullulanase by using the solid-state fermentation (SSF) process can be minimized by selecting agro-industrial waste. This review summarizes the types, sources, production strategies, and potential applications of pullulanase in different food and other related industries. Researchers should focus on fungal strains producing pullulanase for better yield and low production costs by using agro-waste. It will prove a better enzyme in different food processing industries and will surely reduce the cost of products.

show abstract

Role of psychrotrophic bacteria and cold-active enzymes in composting methods adopted in cold regions

Manyapu

Lepcha

Sharma

et al. 2022

Advances in Applied Microbiology

View full text Add to dashboard Cite

Efficient Utilization and Bioprocessing of Agro-Industrial Waste

Cited by 3 publications

References 153 publications

Value Addition Employing Waste Bio-Materials in Environmental Remedies and Food Sector

Value Addition Employing Waste Bio-Materials in Environmental Remedies and Food Sector

Pullulanase: unleashing the power of enzyme with a promising future in the food industry

Role of psychrotrophic bacteria and cold-active enzymes in composting methods adopted in cold regions

Contact Info

Product

Resources

About