Valorization of agricultural wastes for multidimensional use

Bhuyan, Nilutpal; Narzari, Rumi; Gogoi, Lina; Bordoloi, Neonjyoti; Hiloidhari, Moonmoon; Palsaniya, D. R.; Deb, Utsab; Gogoi, Nirmali; Kataki, Rupam

doi:10.1016/b978-0-444-64309-4.00002-7

Cited by 9 publications

(2 citation statements)

References 179 publications

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“…Interestingly, some materials derived from the food industry can be reused thanks to their distinctive properties, exploitation of their physic-chemical characteristics can occur in many different industrial sectors. Lignocellulosic byproducts like soy and corn stalks or wheat straw could be used in the paper industry or as reinforcement in biodegradable polymer matrices to prepare building products with high strength [ 16 ].…”

Section: Agri-food Waste: a Rising Problem Or A Valuable Resource?mentioning

confidence: 99%

Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds

Saadoun

Bertani

Levante

et al. 2021

Foods

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Food waste and byproducts are generated along the entire food processing and storage chain. The large amount of waste deriving from the whole process represents not only a great economic loss but also an important ethical and environmental issue in terms of failure to recycle potentially reusable materials. New, clear strategies are needed to limit the amount of waste produced and, at the same time, promote its enhancement for further conversion and application to different industrial fields. This review gives an overview of the biological approaches used so far to exploit agri-food wastes and byproducts. The application of solid-state fermentation by different microorganisms (fungi, yeasts, bacteria) to produce several value-added products was analyzed, focusing on the exploitation of lactic acid bacteria as workhorses for the production of flavoring compounds.

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Section: Agri-food Waste: a Rising Problem Or A Valuable Resource?mentioning

confidence: 99%

Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds

Saadoun

Bertani

Levante

et al. 2021

Foods

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“…SMS is primarily made up of lignocellulosic agricultural leftovers such as such as corn cobs, cottonseed hulls, wood chips, sawdust, wheat and paddy straw, and others. The majority of these SMS are discarded or burned, polluting the environment irrevocably [4]. Furthermore, the mushroom industry's expansion has been hampered by a lack of sustainable ways for using these wastes.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Chemical Treated Spent Mushroom Substrate (SMS) on Lignocellulosic Content

Adi,

Izhar,

Ibrahim

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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A by-product of the mushroom industry, spent mushroom substrate (SMS) is primarily made of lignocellulosic agricultural waste. SMS contains cellulose (38–46.6%), lignin (25–34.5%), and hemicellulose (19–27.7%) and is nutrient-rich. The primary objectives of this study included the characterization of SMS, analysis of lignocellulosic content prior to and following pre-treatment, analysis of the effects of various NaOH concentrations with varying molarities (1.0 to 5.0 Molar), and analysis of surface morphology using a scanning electron microscope (SEM). The result that comparison between untreated and treated sample The result for untreated are contain high amount of lignin from 23.85% to 27.39% and for treated are amount reduce from 20.6% to 23.85%. The difference of NaOH concentration from 1.0 to 5.0 Molar, so the best pre-treatment is alkaline pre-treatment from 1.0 to 3.0 M are the best concentration to treat SMS sample from alkaline pre-treatment and proved sodium hydroxide pre-treatment as an effective method to reduce the hemicellulose and lignin contents. Images clearly showed how the pre-treatment could alter the biomass’s structural makeup and distort it, increasing the surface area that was open to enzymatic attack. The pre-treated SMS’s surface had numerous sporadic pores and cracks. The study’s findings demonstrated that SMS from the P. sajor-caju species has the potential to provide a new source of glucose for bioethanol production.

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