Valorization of Agri-Food Waste via Fermentation: Production of l-lactic Acid as a Building Block for the Synthesis of Biopolymers

Dedenaro, Giovanni; Costa, Stefania; Rugiero, Irene; Pedrini, Paola; Tamburini, Elena

doi:10.3390/app6120379

Cited by 29 publications

(14 citation statements)

References 41 publications

(25 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The potential L. casei and L. farciminis for LA fermentation of in microaerophilic conditions and mild sterility using pear pomace and ricotta cheese whey (RCW) as single substrate has been evaluated in a previous work [31].…”

Section: Introductionmentioning

confidence: 99%

Fermentation as a Strategy for Bio-Transforming Waste into Resources: Lactic Acid Production from Agri-Food Residues

Costa

Summa

Semeraro³

et al. 2020

Fermentation

Self Cite

View full text Add to dashboard Cite

Lactic acid (LA) obtained by fermentation of carbohydrates is well-known and widely used in the food sector. This process is as an alternative to the chemical synthesis and ensures several advantages especially in terms of environmental sustainability. In particularly, the opportunity to use agro-food residues as fermentable raw materials could improve the overall process sustainability, without considering the indisputable advantages in terms of waste reduction and residual biomass valorization, in a bio- and circular economy perspective. This research deals with the study and development of the fermentation processes of various waste biomasses from the agro-food industries, including milk whey (MW), ricotta cheese whey (RCW), pear processing residues (PPR), potato pomace (PP), tomato pomace (PT), in order to obtain an experimental protocol applicable to the production of LA. Lactobacillus casei DSM 20011 (ATCC 393), a homofermentative L(+)-LA producing bacterium has been used, starting from small-scale tests to verify of the microorganism to grow in complex medium with different carbon sources and the possible presence of potentially toxic substances for microbial growth. Yields from 27.0 ± 0.3% to 46.0 ± 0.7% have been obtained. Then, a scaling-up was performed in a 1 L batch fermenter, using a mixed medium of RCW and PPR in different ratio. The best LA yield was 78.3% with a volumetric productivity of 1.12 g/L·h in less than 60 h.

show abstract

Section: Introductionmentioning

confidence: 99%

Fermentation as a Strategy for Bio-Transforming Waste into Resources: Lactic Acid Production from Agri-Food Residues

Costa

Summa

Semeraro³

et al. 2020

Fermentation

Self Cite

View full text Add to dashboard Cite

show abstract

“…Polylactic acid (PLA) polymers are synthesized and obtained from renewable agricultural resources by polymerization of lactide, which is the cyclic di-ester of lactic acid [ 1 ]. For all practical purposes, lactic acid can be considered as the monomer for PLA [ 2 ]. Recent progress in the capability to manufacture the monomer in a cost effective way from renewable feedstocks has placed PLA polymers at the forefront of emerging biodegradable soft materials science.…”

Section: Introductionmentioning

confidence: 99%

Thermomechanical Properties of Polylactic Acid-Graphene Composites: A State-of-the-Art Review for Biomedical Applications

Bayer

2017

Materials

View full text Add to dashboard Cite

Due to its biodegradable and bioabsorbable characteristics polylactic acid (PLA) has attracted considerable attention for numerous biomedical applications. Moreover, a number of tissue engineering problems for function restoration of impaired tissues have been addressed by using PLA and its copolymers due to their biocompatibility and distinctive mechanical properties. Recent studies on various stereocomplex formation between enantiomeric PLA, poly(l-lactide) (PLLA) and poly(d-lactide) (PDLA) indicated that stereocomplexation enhances the mechanical properties as well as the thermal- and hydrolysis-resistance of PLA polymers. On the other hand, biomedical application of graphene is a relatively new front with significant potential. Many recent reports have indicated that understanding of graphene-cell (or tissue, organ) interactions; particularly the cellular uptake mechanisms are still challenging. Therefore, use of graphene or graphene oxide properly embedded in suitable PLA matrices can positively impact and accelerate the growth, differentiation, and proliferation of stem cells, conceivably minimizing concerns over cytotoxicity of graphene. As such, PLA-graphene composites hold great promise in tissue engineering, regenerative medicine, and in other biomedical fields. However, since PLA is classified as a hard bio-polyester prone to hydrolysis, understanding and engineering of thermo-mechanical properties of PLA-graphene composites are very crucial for such cutting-edge applications. Hence, this review aims to present an overview of current advances in the preparation and applications of PLA-graphene composites and their properties with focus on various biomedical uses such as scaffolds, drug delivery, cancer therapy, and biological imaging, together with a brief discussion on the challenges and perspectives for future research in this field.

show abstract

“…Furthermore, several process technologies and biotechnological approaches have also been developed to convert this by-product into a resource of valuable components or into an ample range of marketable beverages [17,18,19]. Scientific studies have demonstrated the nutritional and functional value of whey protein and have focused on developing a number of recovery methods via physicochemical processes [20,21,22]. Advanced technologies such as ultrafiltration and nanofiltration have enhanced the exploitation of whey streams [5,23,24].…”

Section: Introductionmentioning

confidence: 99%

Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications

Lappa

Papadaki

Kachrimanidou

et al. 2019

Foods

145

View full text Add to dashboard Cite

Cheese whey constitutes one of the most polluting by-products of the food industry, due to its high organic load. Thus, in order to mitigate the environmental concerns, a large number of valorization approaches have been reported; mainly targeting the recovery of whey proteins and whey lactose from cheese whey for further exploitation as renewable resources. Most studies are predominantly focused on the separate implementation, either of whey protein or lactose, to configure processes that will formulate value-added products. Likewise, approaches for cheese whey valorization, so far, do not exploit the full potential of cheese whey, particularly with respect to food applications. Nonetheless, within the concept of integrated biorefinery design and the transition to circular economy, it is imperative to develop consolidated bioprocesses that will foster a holistic exploitation of cheese whey. Therefore, the aim of this article is to elaborate on the recent advances regarding the conversion of whey to high value-added products, focusing on food applications. Moreover, novel integrated biorefining concepts are proposed, to inaugurate the complete exploitation of cheese whey to formulate novel products with diversified end applications. Within the context of circular economy, it is envisaged that high value-added products will be reintroduced in the food supply chain, thereby enhancing sustainability and creating “zero waste” processes.

show abstract

Valorization of Agri-Food Waste via Fermentation: Production of l-lactic Acid as a Building Block for the Synthesis of Biopolymers

Cited by 29 publications

References 41 publications

Fermentation as a Strategy for Bio-Transforming Waste into Resources: Lactic Acid Production from Agri-Food Residues

Fermentation as a Strategy for Bio-Transforming Waste into Resources: Lactic Acid Production from Agri-Food Residues

Thermomechanical Properties of Polylactic Acid-Graphene Composites: A State-of-the-Art Review for Biomedical Applications

Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications

Contact Info

Product

Resources

About