Food Industry Waste: A Panacea or Pollution Hazard?

Khedkar, Renu; Singh, Karuna

doi:10.1007/978-3-319-58415-7_3

Cited by 36 publications

(24 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Acid whey is the main by-product of cottage cheese and strained yogurt production. Manufacturing 1 kg of cheese leaves up to 9 liters of whey as a waste material (Khedkar & Singh, 2018). Large dairy factories in East Europe are able to recover and transform it into whey protein concentrates and powders.…”

Section: Introductionmentioning

confidence: 99%

Effect of Indigenous Lactococcus lactis on physicochemical and sensory properties of thermo‐coagulated acid whey protein

Milerienė

Šernienė

Kondrotienė

et al. 2021

J Food Process Preserv

View full text Add to dashboard Cite

This study evaluated the effect of indigenous Lactococcus lactis on the physicochemical, microbiological, and sensory parameters of thermo-coagulated acid whey protein (TAWP) during 8 days of refrigerated storage. Even a low amount of L. lactis biomass (0.2% w/w) expressed its protective properties in TAWP: reduced the counts of yeast and mold up to 0.5 log cfu/g, slowed down proteolysis (as five times less water-soluble nitrogen was detected in samples with added lactococci), and enhanced the sensory properties (consistency, odor pleasantness, and overall acceptability) by > 10%. How to cite this article: Mileriene J, Serniene L, Kondrotiene K, et al. Effect of Indigenous Lactococcus lactis on physicochemical and sensory properties of thermocoagulated acid whey protein. J Food Process Preserv.

show abstract

Section: Introductionmentioning

confidence: 99%

Effect of Indigenous Lactococcus lactis on physicochemical and sensory properties of thermo‐coagulated acid whey protein

Milerienė

Šernienė

Kondrotienė

et al. 2021

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…Not taking into account the ecological footprint associated with the use of large expanses of farmland, there is an estimated emission of 3.3 Gtonnes of CO 2 equivalent, a heavy carbon footprint associated with food produced and not eaten [74]. From the production side, these emissions are increased concerning wastage in two ways: on one side, farmers need to produce more of a particular product to achieve a certain amount of profit, thus increasing the emissions, and on the other side, the disposal of such a massive amount of organic matter usually involves processes such as incineration, causing further emission of greenhouse gases [73,75]. In addition, noteworthy are the GHG emissions generated in vain when a certain number of agricultural products is lost (emission per kg of product).…”

Section: By-products: Circular Economy and Industrial Symbiosis Viewmentioning

confidence: 99%

“…The prevailing attitude in these industrialized countries is that disposal is cheaper than using or re-using [73]. For example, most wastage in the fruit and vegetable group is dumped in landfills or rivers, creating environmental hazards [75].…”

Section: By-products: Circular Economy and Industrial Symbiosis Viewmentioning

confidence: 99%

Three in One: The Potential of Brassica By-Products against Economic Waste, Environmental Hazard, and Metabolic Disruption in Obesity

et al. 2021

View full text Add to dashboard Cite

A large amount of waste is generated within the different steps of the food supply chain, representing a significant loss of natural resources, plant material, and economic value for producers and consumers. During harvesting and processing, many parts of edible plants are not sold for consumption and end up as massive waste, adding environmental hazards to the list of concerns regarding food wastage. An example is Brassica oleracea var. Italica (broccoli) by-products, which represent 75% of the plant mass-generated. A growing concern in the Western world is obesity, which results from incorrect lifestyles and comprises an extensive array of co-morbidities. Several studies have linked these co-morbidities to increased oxidative stress, thus, naturally occurring and readily available antioxidant compounds are an attractive way to mitigate metabolic diseases. The idea of by-products selected for their biomedical value is not novel. However, there is innovation underlying the use of Brassica by-products in the context of obesity. For this reason, Brassica by-products are prime candidates suggested to be used in the treatment of obesity due to its bioactive compounds, such as sulforaphane, with antioxidant activity. Here, we review the economic and health potential of Brassica bioactive compounds in the context of obesity.

show abstract

“…To this end, new production technologies, methods of wastewater and air emissions treatment are being developed, new types of equipment are being used [5]. In [6], it is noted that the methods of industrial waste management can be classified into three options: reducing the source of pollution by modifying technology, waste recovery, waste processing to obtain valuable products or neutralization of unwanted components. A particularly important area is the rational use of waste, which cannot be avoided.…”

Section: Introductionmentioning

confidence: 99%

Rational conditions of fatty acids obtaining by soapstock treatment with sulfuric acid

Sytnik

Kunitsіa

Mazaeva

et al. 2021

EEJET

View full text Add to dashboard Cite

As a result of alkaline neutralization of oils, a significant amount of soapstock is formed, the utilization of which creates an environmental and economic problem. The production of fatty acids from soapstock using sulfuric acid decomposition is investigated in this work. The peculiarity of the work is the determination of regression dependences of the yield and neutralization number of fatty acids on the soapstock processing conditions: temperature and duration. Soapstock obtained after neutralization of sunflower oil was used as raw material. Soapstock indicators: mass fraction of moisture – 15.4 %, total fat – 71.9 %, fatty acids – 64.5 %, neutral fat – 7.4 %. Rational conditions of soapstock processing are determined: temperature (90–95) °С, duration 40 min. Under these conditions, the fatty acid yield is 79.0 %, the neutralization number is 180.0 mg KOH/g. Quality indicators of the obtained fatty acids: mass fraction of moisture and volatile substances – 1.8 %, mass fraction of total fat – 97.0 %, cleavage depth – 64.5 % of oleic acid, the presence of mineral acids – no. Fatty acids correspond to fatty acids of the first grade according to DSTU 4860 (CAS 61788-66-7). An increase in the temperature and duration of soapstock contact with sulfuric acid increases the yield and neutralization number of fatty acids. This is due to a decrease in the viscosity of the reaction medium, an increase in the depth of cleavage of soapstock soaps with sulfuric acid, an increase in the intensity and duration of mass transfer. The developed rational conditions allow obtaining fatty acids from soapstock, which correspond in composition to fatty acids from refined deodorized sunflower oil. The results allow solving a number of economic and environmental problems associated with soapstock utilization and can be implemented in oil refineries and fatty acid production

show abstract

Food Industry Waste: A Panacea or Pollution Hazard?

Cited by 36 publications

References 3 publications

Effect of Indigenous Lactococcus lactis on physicochemical and sensory properties of thermo‐coagulated acid whey protein

Effect of Indigenous Lactococcus lactis on physicochemical and sensory properties of thermo‐coagulated acid whey protein

Three in One: The Potential of Brassica By-Products against Economic Waste, Environmental Hazard, and Metabolic Disruption in Obesity

Rational conditions of fatty acids obtaining by soapstock treatment with sulfuric acid

Contact Info

Product

Resources

About