Upcycling and Valorisation of Food Waste

Gedi, Mohamed A.; Bari, Vincenzo di; Ibbett, Roger; Darwish, Randa; Nwaiwu, Ogueri; Umar, Zainudin; Agarwal, Deepa; Worrall, R D; Gray, David; Foster, Tim

doi:10.4324/9780429462795-31

Cited by 11 publications

(11 citation statements)

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“…The world's ever-growing population is anticipated to reach over 9.7 billion by 2050. Therefore, demands on our limited natural resources will also increase to meet the energy and nourishment requirements for such high population [1,2]. Currently, the world's food production capacity is highly influenced by many challenges including the growing competition for land, clean water and energy, as well as the overexploitation of fisheries.…”

Section: Introductionmentioning

confidence: 99%

Chlamydomonas reinhardtii Is a Potential Food Supplement with the Capacity to Outperform Chlorella and Spirulina

et al. 2020

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Chlamydomonas reinhardtii is a green microalgae used as a model organism associated with biotechnological applications, yet its nutritional value has not been assessed. This study investigates the nutritional capacity of C. reinhardtii as an additional value for this species beyond its known potential in biofuels and bio-products production. The composition of key nutrients in C. reinhardtii was compared with Chlorella and Spirulina, the species widely regarded as a superfood. The results revealed that the protein content of C. reinhardtii (46.9%) was comparable with that of Chlorella (45.3) and Spirulina (50.4%) on a dry weight basis. C. reinhardtii contained all the essential amino acids with good scores based on FAO/WHO values (0.9–1.9) as in Chlorella and Spirulina. Unsaturated fatty acids predominated the total fatty acids profile of C. reinhardtii were ~74 of which ~48% are n-3 fatty acids. Alpha-linolenic acid (ALA) content in C. reinhardtii (42.4%) was significantly higher than that of Chlorella (23.4) and Spirulina (0.12%). For minerals, Spirulina was rich in iron (3.73 mg/g DW) followed by Chlorella (1.34 mg/g DW) and C. reinhardtii (0.96 mg/g DW). C. reinhardtii, unlike the other two species, consisted of selenium (10 µg/g DW), and had a remarkably lower heavy metal load. Moreover, C. reinhardtii contained relatively high concentrations of chlorophyll (a + b) and total carotenoids (28.6 mg/g DW and 6.9 mg/g DW, respectively) compared with Chlorella (12.0 mg/g DW and 1.8 mg/g DW, respectively) and Spirulina (8.6 mg/g DW and 0.8 mg/g DW, respectively). This study confirms that, based on its nutrient credentials, C. reinhardtii has great potential as a new superfood or ingredient for a food supplement.

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Section: Introductionmentioning

confidence: 99%

Chlamydomonas reinhardtii Is a Potential Food Supplement with the Capacity to Outperform Chlorella and Spirulina

et al. 2020

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“…Ayala-Zavala et el. [45], Tokusoglu [46] and Gedi et al [47] highlight the current opportunities in the use of by-products. Effects of hydrothermal processing of waste cocoa and coffee grounds in relocating lignin to provide natural Pickering particles able to stabilise both W/O and O/W emulsions provide real novelty in this area [48].…”

Section: Food Waste Valorisationmentioning

confidence: 99%

Food biotechnology

Foster

Adams

Bari

et al. 2020

Current Opinion in Chemical Engineering

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We investigate recent advances in the Chemical Engineering aspects of food structuring agents and macronutrients: carbohydrates, proteins and lipids, and also the fate of food upon ingestion. Prebiotic effects on host-microbe interactions enable improved immune response and pathogen control. Formulation Engineering is an emerging area in the field of Chemical Engineering and requires detailed knowledge of the materials used, and the processes by which they are transformed / functionalised into products. Understanding 'comb-like' polymers and their interactions provide new structuring opportunities. Sustainable sourcing of alternative protein sources, natural lipid organelles and structuring of liquid oils are framed in a waste valorisation approach, utilising biotechnological approaches for new functionalities. Controlling natural and fabricated microstructures enable controlled digestion profiles. Author Comments:Apologies -I have now annotated the selected priority references. I have also attached a CORRECTED FINAL version of the manuscript

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“…The disposal and treatment of food loss and waste causes the loss of organic resources and has a wide variety of environmental impacts due to the multiple processes involved in the products life cycle. However, much food waste still has economic or nutritive value, and by some definitions it could still be considered as a resource (Gedi et al, 2020;Thompson, 1979).…”

Section: Introductionmentioning

confidence: 99%

“…A broad definition of valorisation might include other waste treatment methods such as composting, anaerobic digestion or animal feed. However, in the context of this Waste-to-Food book we follow Gedi et al's narrower definition (Gedi et al, 2020) . Specifically, where technology and innovation are applied to create new methods for utilising available wasted resources (i.e.…”

Section: Introductionmentioning

confidence: 99%

“…This definition moves valorisation beyond the waste to energy paradigm, and into the space of waste to food. (Gedi et al, 2020) To assess the environmental impacts of a product or a treatment method, we use a methodology called Life Cycle Assessment (LCA), which is a widely used systematic approach used to evaluating the environmental impacts of various production and treatment options. As a standardised method prescribed by the International Organisation for Standardization (BSI, 2006a(BSI, , 2006b, LCA adopts a process-based modelling approach where a system is modelled using an inventory of processes representing inputs, outputs and potential environmental burdens of the system.…”

Section: Introductionmentioning

confidence: 99%

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Chapter 9. Environmental impacts of different waste to food approaches

Salemdeeb¹,

Reynolds

Rivera

2022

Waste to Food

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All waste treatment options have environmental impacts. As waste to food is one of the many possible ways to valorise (or treat) food waste, environmental impacts of different waste to food processes need to be compared alongside other waste treatment methods. In addition, the environmental impact of the prevention of waste needs to also be compared to waste to food impacts. This chapter introduces the method of Life Cycle Assessment (LCA) to evaluate the environmental impacts of various production and treatment options. We highlight multiple methods to conduct environmental impact assessment, including a bottom up LCA, or a hybrid IO-LCA approach. We cover the drawbacks and limits of these different LCA methods. We highlight best practice waste to food environmental assessment case studies, including the REFRESH FORKLIFT toolkit. We intend for this chapter to be a broad introduction to this topics, empowering a decision maker or researcher to understand the processes, and limits of waste to food environmental impact assessments.

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Upcycling and Valorisation of Food Waste

Cited by 11 publications

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Chlamydomonas reinhardtii Is a Potential Food Supplement with the Capacity to Outperform Chlorella and Spirulina

Chlamydomonas reinhardtii Is a Potential Food Supplement with the Capacity to Outperform Chlorella and Spirulina

Food biotechnology

Chapter 9. Environmental impacts of different waste to food approaches

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