Integration of Internet-of-Things as sustainable smart farming technology for the rearing of black soldier fly to mitigate food waste

Van, Josiah Cheng Foong; Tham, Pei En; Lim, Hooi Ren; Khoo, Kuan Shiong; Chang, Jo‐Shu; Show, Pau Loke

doi:10.1016/j.jtice.2022.104235

Cited by 31 publications

(13 citation statements)

References 73 publications

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“…Nonetheless, the specific reaction pathways between the cooking oil and rice/cabbage are not clear. Further work on the characterization of reaction intermediates involved in the potential cross-polymerization of the oil-derived intermediates with the food waste-derived intermediates needs to be carried out to clarify this, as cooking oil is an indispensable ingredient in many foods and a component of many food wastes. , In addition, the food waste contains not only uncooked oils and fats, but also many oils and fats that have been cooked at high temperature. Their physical and chemical properties are different.…”

Section: Resultsmentioning

confidence: 99%

Involvement of Cooking Oils in Hydrothermal Carbonization of Food Waste

Lin

Jiang

et al. 2023

ACS Food Sci. Technol.

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The fatty esters in cooking oil may not be inert organics. Their potential involvement in hydrothermal carbonization (HTC) of food waste was investigated in this study. Cooked cabbage (vegetable) and rice (staple food) were selected as the feedstock and their HTC in the presence of (vegetable oil) and lard (animal fat) was conducted at 260 °C for 10 h. The results indicated that presence of the cooking oil increased the hydrochar yield (i.e., 71.5% increase for HTC of rice with lard) originating from the reactions between the oil-derived fatty acids and the food-derived alcohols, amines, etc. This significantly increased both the carbon and hydrogen contents and simultaneously reduced the oxygen content of the hydrochar. The additional aliphatics from the cooking oil formed on hydrochar remarkably reduced the thermal stability of the hydrochar, but increased the volatility and led to improved combustion performance through lowering the activation energy for combustion.

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Section: Resultsmentioning

confidence: 99%

Involvement of Cooking Oils in Hydrothermal Carbonization of Food Waste

Lin

Jiang

et al. 2023

ACS Food Sci. Technol.

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“…This increase in the migration rate may be attributed to the proteins present in LP. Additionally, the wound area of MPCL/LP was slightly higher than that of PCL/LP, which could be due to the effective coverage provided by MPCL, preventing LP from being released effectively and thereby leading to a larger wound area [47].…”

Section: Cell Migration and Wound Behavior Testmentioning

confidence: 95%

Preparation and Characterization of Biodegradable Polyester/Natural Protein Electrospun Nanofiber with Wound Healing Activity

Wu,

Wang,

2024

Preprint

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The protein from black soldier fly larvae was used as a functional ingredient of a new fiber composite for wound scaffolding. Larvae protein powder (LP) was blended with biodegradable poly(ε-caprolactone) (PCL) and processed in an electrospinning machine using a coaxial feeding/mixing method to produce nanofibers approximately 100–350 nm in diameter. To improve the dispersion and interface bonding of various PCL/LP nanofiber components, a homemade compatibilizer, maleic anhydride-grafted poly(ε-caprolactone) (MPCL), was added to form MPCL/LP nanofibers. The structure, morphology, mechanical properties, water absorption, biocompatibility, wound healing, and biodegradability of PCL/LP and MPCL/LP nanofiber mats were investigated. The results showed enhanced adhesion in the MPCL/LP nanofiber mats compared to PCL/LP nanofiber mats; additionally, the MPCL/LP nanofibers exhibited better tensile strength at break of 0.7–2.2 and a Young's modulus of 9.0–22.8 MPa. Decomposition tests using a simulated body fluid revealed that the addition of LP enhanced the decomposition rate of both PCL/LP and MPCL/LP nanofiber mats and in vitro protein release. Cell proliferation and migration analysis indicated that PCL, MPCL, and their composites were biocompatible for fibroblast (FB) growth. Cell-cycle assays conducted by FBs on PCL/LP and MPCL/LP nanofiber samples showed normal cell growth distribution and biodegradability in a 30-day soil test. When the LP content was 20 wt.%, the degradation rate exceeded 50%. This suggests the potential of these materials as a new scaffold material and as a novel green nanofiber for environmental pollution reduction.

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“…Black soldier fly (BSF) rearing is a potential sector because of its versatility and variety of uses in fields including food waste management, animal feed, and the creation of bioactive compounds. The effective generation of BSF larvae for digesting food waste and its change to beneficial chemicals is made possible by the Internet of Things (IoT) deployment, which includes sensors/devices, software, and other components [ 15 , 30 ]. Due to their critical function in permanent magnets, lamp phosphors, catalysts, rechargeable batteries, etc., rare-earth elements (REEs) are working in green economy.…”

Section: Food Waste Managementmentioning

confidence: 99%

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

et al. 2023

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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.

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Integration of Internet-of-Things as sustainable smart farming technology for the rearing of black soldier fly to mitigate food waste

Cited by 31 publications

References 73 publications

Involvement of Cooking Oils in Hydrothermal Carbonization of Food Waste

Involvement of Cooking Oils in Hydrothermal Carbonization of Food Waste

Preparation and Characterization of Biodegradable Polyester/Natural Protein Electrospun Nanofiber with Wound Healing Activity

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

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