Editorial

4 pages, 189 KiB

Open AccessEditorial

Sustainable Utilisation and Management of Food Waste for High-Value Products

by Amit K. Jaiswal

Foods 2023, 12(15), 2872; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12152872 - 28 Jul 2023

Viewed by 871

Welcome to the Special Issue on “Sustainable Utilisation and Management of Food Waste for High-Value Products” [...] Full article

(This article belongs to the Special Issue Sustainable Utilisation and Management of Food Waste)

Research

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16 pages, 2286 KiB

Open AccessArticle

Crude Pectic Oligosaccharide Recovery from Thai Chok Anan Mango Peel Using Pectinolytic Enzyme Hydrolysis

by Malaiporn Wongkaew, Bow Tinpovong, Korawan Sringarm, Noppol Leksawasdi, Kittisak Jantanasakulwong, Pornchai Rachtanapun, Prasert Hanmoungjai and Sarana Rose Sommano

Foods 2021, 10(3), 627; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10030627 - 16 Mar 2021

Cited by 18 | Viewed by 4242

Abstract

Pectin recovered from mango peel biomass can be used as a potential source for pectic oligosaccharide hydrolysate with excellent probiotic growth-enhancing performance and prebiotic potentials. Consequently, the objectives of the current study were to optimise the enzyme hydrolysis treatment of mango peel pectin [...] Read more.

Pectin recovered from mango peel biomass can be used as a potential source for pectic oligosaccharide hydrolysate with excellent probiotic growth-enhancing performance and prebiotic potentials. Consequently, the objectives of the current study were to optimise the enzyme hydrolysis treatment of mango peel pectin (MPP) and to evaluate the pectic oligosaccharide effects of Lactobacillus reuteri DSM 17938 and Bifidobacterium animalis TISTR 2195. Mango of “chok anan” variety was chosen due to its excessive volume of biomass in processing and high pectin content. The optimal treatment for mango peel pectic oligosaccharide (MPOS) valorisation was 24 h of fermentation with 0.3% (v/v) pectinase. This condition provided small oligosaccharides with the molecular weight of 643 Da that demonstrated the highest score of prebiotic activity for both of B. animalis TISTR 2195 (7.76) and L. reuteri DSM 17938 (6.87). The major sugar compositions of the oligosaccharide were fructose (24.41% (w/w)) and glucose (19.52% (w/w)). For the simulation of prebiotic fermentation, B. animalis TISTR 2195 showed higher proliferation in 4% (w/v) of MPOS supplemented (8.92 log CFU/mL) than that of L. reuteri (8.53 CFU/mL) at 72 h of the fermentation time. The main short chain fatty acids (SCFAs) derived from MPOS were acetic acid and propionic acid. The highest value of total SCFA was achieved from the 4% (w/v) MPOS supplementation for both of B. animalis (68.57 mM) and L. reuteri (69.15 mM). The result of this study therefore conclusively advises that MPOS is a novel pectic oligosaccharide resource providing the opportunity for the sustainable development approach through utilising by-products from the fruit industry. Full article

(This article belongs to the Special Issue Sustainable Utilisation and Management of Food Waste)

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12 pages, 1361 KiB

Open AccessArticle

Physical Properties of Flours Obtained from Wasted Bread Crusts and Crumbs

by Juan Fernández-Peláez, Priscila Guerra, Cristina Gallego and Manuel Gomez

Foods 2021, 10(2), 282; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10020282 - 31 Jan 2021

Cited by 10 | Viewed by 3760

Abstract

One third of the food produced in the world is wasted. Bread is one of the most wasted foods both during the distribution process and in households. To use these breads, it is necessary to get to know the properties of the flours [...] Read more.

One third of the food produced in the world is wasted. Bread is one of the most wasted foods both during the distribution process and in households. To use these breads, it is necessary to get to know the properties of the flours that can be obtained from them. The purpose of this work is to know how the type of bread and its zone (crumb or crust) influence the characteristics of the flours obtained from the wasted bread. For this, flours made from the crumbs and crusts of eight different breads have been analysed. Their hydration properties, cold and post-heating rheology and gelling properties as well as the colour of flours and gels have been studied. Bread flours present higher water-holding capacity (WHC) and water-binding capacity (WBC) values and higher elastic modulus (G’) and viscous modulus (G”) values, both in cold conditions and after heating, than wheat flours. However, they generate weaker gels. Crust flours, and the gels obtained from them, are darker than those from crumbs and their gels. In terms of hydration and rheology, pan and wholemeal bread flours are generally lower than other bread flours. These flours also generate softer gels, possibly caused by the dilution of starch with other components. It can be concluded that the properties shown by wasted bread flours allow them to be reintroduced in the food chain as an ingredient in different products. Full article

(This article belongs to the Special Issue Sustainable Utilisation and Management of Food Waste)

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31 pages, 4393 KiB

Open AccessArticle

Regionalized Strategies for Food Loss and Waste Management in Spain under a Life Cycle Thinking Approach

by Daniel Hoehn, Jara Laso, Jorge Cristóbal, Israel Ruiz-Salmón, Isabela Butnar, Aiduan Borrion, Alba Bala, Pere Fullana-i-Palmer, Ian Vázquez-Rowe, Rubén Aldaco and María Margallo

Foods 2020, 9(12), 1765; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9121765 - 28 Nov 2020

Cited by 12 | Viewed by 3837

Abstract

Food loss and waste (FLW) has become a central concern in the social and political debate. Simultaneously, using FLW as a bioenergy source could significantly contribute to closing the carbon cycle by reintroducing energy into the food supply chain. This study aims to [...] Read more.

Food loss and waste (FLW) has become a central concern in the social and political debate. Simultaneously, using FLW as a bioenergy source could significantly contribute to closing the carbon cycle by reintroducing energy into the food supply chain. This study aims to identify best strategies for FLW management in each of the 17 regions in Spain, through the application of a Life Cycle Assessment. To this end, an evaluation of the environmental performance over time between 2015 and 2040 of five different FLW management scenarios implemented in a framework of (i) compliance and (ii) non-compliance with the targets of the Paris Agreement was performed. Results revealed savings in the consumption of abiotic resources in those regions in which thermal treatment has a strong presence, although their greenhouse gas (GHG) emissions in a scenario of compliance with climate change targets are higher. In contrast, scenarios that include anaerobic digestion and, to a lesser extent those applying aerobic composting, present lower impacts, including climate change, suggesting improvements of 20–60% in non-compliance and 20–80% in compliance with Paris Agreement targets, compared to the current scenarios. Full article

(This article belongs to the Special Issue Sustainable Utilisation and Management of Food Waste)

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17 pages, 2164 KiB

Open AccessArticle

Bioconversion of Fish Discards through the Production of Lactic Acid Bacteria and Metabolites: Sustainable Application of Fish Peptones in Nutritive Fermentation Media

by José Antonio Vázquez, Ana I. Durán, Araceli Menduíña, Margarita Nogueira, Ana María Gomes, Joana Antunes, Ana Cristina Freitas, Esther Dagá, Paula Dagá and Jesus Valcarcel

Foods 2020, 9(9), 1239; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9091239 - 04 Sep 2020

Cited by 7 | Viewed by 3564

Abstract

In the current work, we study the capacity of 30 peptones obtained by enzyme proteolysis of ten discarded fish species (hake, megrim, red scorpionfish, pouting, mackerel, gurnard, blue whiting, Atlantic horse mackerel, grenadier, and boarfish) to support the growth and metabolite production of [...] Read more.

In the current work, we study the capacity of 30 peptones obtained by enzyme proteolysis of ten discarded fish species (hake, megrim, red scorpionfish, pouting, mackerel, gurnard, blue whiting, Atlantic horse mackerel, grenadier, and boarfish) to support the growth and metabolite production of four lactic acid bacteria (LAB) of probiotic and technological importance. Batch fermentations of Lactobacillus plantarum, L. brevis, L. casei, and Leuconostoc mesenteroides in most of the media formulated with fish peptones (87% of the cases) led to similar growths (quantified as dry-weight biomass and viable cells) and metabolites (mainly lactic acid) than in commercial control broth (MRS). Comparisons among cultures were performed by means of the parameters obtained from the mathematical fittings of experimental kinetics to the logistic equation. Modelling among experimental and predicted data from each bioproduction was generally accurate. A simple economic assessment demonstrated the profitability achieved when MRS is substituted by media formulated with fish discards: a 3–4-fold reduction of costs for LAB biomass, viable cells formation, and lactic and acetic acid production. Thus, these fish peptones are promising alternatives to the expensive commercial peptones as well as a possible solution to valorize discarded fish biomasses and by-products. Full article

(This article belongs to the Special Issue Sustainable Utilisation and Management of Food Waste)

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10 pages, 569 KiB

Open AccessArticle

Are Students Really Cautious about Food Waste? Korean Students’ Perception and Understanding of Food Waste

by Maidul Islam

Foods 2020, 9(4), 410; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9040410 - 02 Apr 2020

Cited by 13 | Viewed by 5574

Abstract

The amount of food wasted by Korean households is significant and to some extent could be preventable. It is not well illustrated how Korean students perceive food waste and how much they know about the consequences of food waste. This study aimed to [...] Read more.

The amount of food wasted by Korean households is significant and to some extent could be preventable. It is not well illustrated how Korean students perceive food waste and how much they know about the consequences of food waste. This study aimed to examine Korean students’ perception of food waste. Overall, results show that students’ perception of food waste varies in different clusters. Considerate food wasters (cluster 1) are knowledgeable and have much information regarding food waste. This paper suggests that additional information about how to preserve food and about issues related to food wastes, which cause a bigger environmental problem over the long term, could influence the behavior of this cluster, reducing perhaps further food waste. On the other hand, unwitting and ruthless food wasters, who are in clusters 2 and 3, need extra attention. Marketers should initiate educational campaigns to raise awareness of food waste for students and youth. Students who fall under these two clusters may need to pay extra attention to their shopping behavior. They should be more connected to their food, and to their purchase behavior, which may reduce food waste. Full article

(This article belongs to the Special Issue Sustainable Utilisation and Management of Food Waste)

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12 pages, 1051 KiB

Open AccessArticle

From by-Product to Unconventional Vegetable: Preliminary Evaluation of Fresh Fava Hulls Highlights Richness in L-Dopa and Low Content of Anti-Nutritional Factor

by Massimiliano Renna, Francesca De Cillis, Beniamino Leoni, Ermelinda Acciardi and Pietro Santamaria

Foods 2020, 9(2), 159; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9020159 - 07 Feb 2020

Cited by 8 | Viewed by 4812

Abstract

Faba bean hulls are a by-product, generated from the processing of beans and usually disposed of as waste, utilized in some recipes of Italian traditional cuisine. In this research, a quality evaluation of faba hulls in six genotypes (four local varieties—‘Cegliese’, ‘Iambola’, ‘San [...] Read more.

Faba bean hulls are a by-product, generated from the processing of beans and usually disposed of as waste, utilized in some recipes of Italian traditional cuisine. In this research, a quality evaluation of faba hulls in six genotypes (four local varieties—‘Cegliese’, ‘Iambola’, ‘San Francesco’ and ‘FV5′—and two commercial ones—‘Aguadulce supersimonia’ and ‘Extra-early purple’) of faba bean (Vicia faba L. var. major Harz) for fresh consumption grown with two plant densities (4.16 and 2.08 plants m⁻²) was carried out. For all the measured parameters, the statistical analysis reveals that the interaction between plant density and genotype was not significant. On the other hand, independently of the genotype, the higher the plant’s density the higher was the pods’ yield per unit area, while the average percentage of hulls was of 75% with little differences between genotypes. All genotypes showed a low content of vicine (12.4 mg 100 g⁻¹ FW), a well know favism-inducing factor, and a very high phenols content (between 443 and 646 mg 100 g⁻¹ FW) and levo-dihydroxy phenylalanine (L-dopa—on average 170 mg 100 g⁻¹ FW), used for the treatment of patients affected by Parkinson’s disease. In conclusion, this study highlights the good potential of faba hulls as unconventional vegetable, suggesting its use as a new functional food in the daily diet and also for patients with Parkinson’s disease. Full article

(This article belongs to the Special Issue Sustainable Utilisation and Management of Food Waste)

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16 pages, 1342 KiB

Open AccessArticle

Spent Coffee Waste as a Potential Media Component for Xylanase Production and Potential Application in Juice Enrichment

by Rajeev Ravindran, Gwilym A. Williams and Amit K. Jaiswal

Foods 2019, 8(11), 585; https://0-doi-org.brum.beds.ac.uk/10.3390/foods8110585 - 17 Nov 2019

Cited by 22 | Viewed by 3735

Abstract

In this study, spent coffee waste (SCW) was used as the sole carbon source for xylanase production in solid state fermentation mode using Aspergillus niger. A Box–Behnken design was constructed using three parameters viz. temperature, initial moisture content, and log number of [...] Read more.

In this study, spent coffee waste (SCW) was used as the sole carbon source for xylanase production in solid state fermentation mode using Aspergillus niger. A Box–Behnken design was constructed using three parameters viz. temperature, initial moisture content, and log number of spores to determine the optimal fermentation condition. The best fermentation conditions for xylanase production were found to be incubation at 30 °C with an initial moisture content of 70% and using an inoculum of 6.5 × 10⁶ spores/g of dry SCW. Furthermore, the design of experiments revealed that maintaining a medium composition of 0.2 g of yeast extract, 0.04 g of K₂HPO₄, and 0.03 g of MgSO₄ increased xylanase production. Under optimised solid-state fermentation conditions an enzyme activity of 6495.6 IU/g of dry SCW was recorded, which was approximately 1.39-fold higher than that of control (4649 IU/g of dry SCW). The efficacy of the purified xylanase as a juice enrichment agent for strawberry, blueberry, and raspberry pulp was tested. Full article

(This article belongs to the Special Issue Sustainable Utilisation and Management of Food Waste)

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Review

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21 pages, 511 KiB

Open AccessEditor’s ChoiceReview

Food Waste Biorefinery: Pathway towards Circular Bioeconomy

by Bahiru Tsegaye, Swarna Jaiswal and Amit K. Jaiswal

Foods 2021, 10(6), 1174; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10061174 - 24 May 2021

Cited by 65 | Viewed by 7481

Abstract

Food waste biorefineries for the production of biofuels, platform chemicals and other bio-based materials can significantly reduce a huge environmental burden and provide sustainable resources for the production of chemicals and materials. This will significantly contribute to the transition of the linear based [...] Read more.

Food waste biorefineries for the production of biofuels, platform chemicals and other bio-based materials can significantly reduce a huge environmental burden and provide sustainable resources for the production of chemicals and materials. This will significantly contribute to the transition of the linear based economy to a more circular economy. A variety of chemicals, biofuels and materials can be produced from food waste by the integrated biorefinery approach. This enhances the bioeconomy and helps toward the design of more green, ecofriendly, and sustainable methods of material productions that contribute to sustainable development goals. The waste biorefinery is a tool to achieve a value-added product that can provide a better utilization of materials and resources while minimizing and/or eliminating environmental impacts. Recently, food waste biorefineries have gained momentum for the production of biofuels, chemicals, and bio-based materials due to the shifting of regulations and policies towards sustainable development. This review attempts to explore the state of the art of food waste biorefinery and the products associated with it. Full article

(This article belongs to the Special Issue Sustainable Utilisation and Management of Food Waste)

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