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Food-Waste as a Sustainable Source of Chemicals and Materials

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A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Green Chemistry".

Deadline for manuscript submissions: closed (31 March 2023) | Viewed by 20736

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Dr. Assunta Marrocchi

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Guest Editor

Department of Chemistry, Biology and Biotechnology, University of Perugia, 06123 Perugia, Italy
Interests: green processes; waste valorization; safe chemicals; green synthesis
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Dr. Ombretta Marconi

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Guest Editor

Department of Agricultural, Food and Environomental Science, University of Perugia, Via San Costanzo, 06126 Perugia, Italy
Interests: food science and technology; food quality; food analysis; agri-food waste valorization; bioactive compounds; malting; brewing
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Special Issue Information

Dear Colleagues,

“Food waste”, as reported by the Food and Agricultural Organization (FAO), is defined as an unintentional loss or intentional disposal of edible food mass at any stage of the supply chain, with the main sources being agricultural waste streams. The food industry is another major source of biomass waste streams, as is urban municipal waste.

The tremendous amount of food waste from diverse sources is an environmental burden if disposed inappropriately. Indeed, this waste stream contains biodegradable polysaccharide components and is a mixture of starch, lignocellulose, proteins and fats which, when disposed in landfills, will anaerobically degrade to greenhouse gases. In fact, landfilling of biowaste is one of the major sources of methane gas release to the atmosphere. Methane has a global warming potential (GWP) that is 25 times greater than that of CO₂.

Therefore, from the sustainability and bioeconomy perspectives, all the food-related substrates that are lost within the food supply chain should be considered as by-products with the potential for reuse or valorization. In this context, the implementation of a biorefinery platform for food waste is an ideal option to pursue, because of the potential for producing value-added products while reducing the volume of waste.

This Special Issue aims to present original research and reviews focusing specifically on eco-efficient and safe technologies enabling the development of chemicals and materials from food-waste feedstock. We hope to provide the readers with a reference concerning the most updated findings in this field.

Prof. Dr. Assunta Marrocchi
Prof. Dr. Ombretta Marconi
Guest Editors

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Keywords

Food-waste feedstock collection and classification
Feedstock characterization
Food waste pretreatment technologies
Chemical conversion
Biochemical and biological conversion
Platform molecules
Bio-based chemicals
Bio-based polymers
Food shelf-life
Sustainable biorefinery

Published Papers (6 papers)

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Research

15 pages, 4307 KiB

Open AccessArticle

Removal of Fluoride from Aqueous Solution Using Shrimp Shell Residue as a Biosorbent after Astaxanthin Recovery

by Yan Li, Lili Zhang, Minru Liao, Chao Huang and Jing Gao

Molecules 2023, 28(9), 3897; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules28093897 - 05 May 2023

Cited by 2 | Viewed by 1317

Abstract

Natural astaxanthin has been widely used in the food, cosmetic, and medicine industries due to its exceptional biological activity. Shrimp shell is one of the primary natural biological sources of astaxanthin. However, after astaxanthin recovery, there is still a lot of chitin contained in the residues. In this study, the residue from shrimp (Penaeus vannamei) shells after astaxanthin extraction using ionic liquid (IL) 1-ethyl-3-methyl-imidazolium acetate ([Emim]Ac) was used as a bioadsorbent to remove fluoride from the aqueous solution. The results show the IL extraction conditions, including the solid/liquid ratio, temperature, time, and particle size, all played important roles in the removal of fluoride by the shrimp shell residue. The shrimp shells treated using [Emim]Ac at 100 °C for 2 h exhibited an obvious porous structure, and the porosity showed a positive linear correlation with defluorination (D_F, %). Moreover, the adsorption process of fluoride was nonspontaneous and endothermic, which fits well with both the pseudo-second-order and Langmuir models. The maximum adsorption capacity calculated according to the Langmuir model is 3.29 mg/g, which is better than most bioadsorbents. This study provides a low-cost and efficient method for the preparation of adsorbents from shrimp processing waste to remove fluoride from wastewater. Full article

(This article belongs to the Special Issue Food-Waste as a Sustainable Source of Chemicals and Materials)

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14 pages, 1681 KiB

Open AccessArticle

Biodiesel Production by Single and Mixed Immobilized Lipases Using Waste Cooking Oil

by Abir Ben Bacha, Mona Alonazi, Mona G. Alharbi, Habib Horchani and Imen Ben Abdelmalek

Molecules 2022, 27(24), 8736; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27248736 - 09 Dec 2022

Cited by 5 | Viewed by 1890

Abstract

Biodiesel is one of the important biofuels as an alternative to petroleum-based diesel fuels. In the current study, enzymatic transesterification reaction was carried out for the production of biodiesel from waste cooking oil (WCO) and experimental conditions were optimized, in order to reach maximum biodiesel yield. Bacillus stearothermophilus and Staphylococcus aureus lipase enzymes were individually immobilized on CaCO₃ to be used as environmentally friendly catalysts for biodiesel production. The immobilized lipases exhibited better stability than free ones and were almost fully active after 60 days of storage at 4 °C. A significant biodiesel yield of 97.66 ± 0.57% was achieved without any pre-treatment and at 1:6 oil/methanol molar ratio, 1% of the enzyme mixture (a 1:1 ratio mixture of both lipase), 1% water content, after 24 h at 55 °C reaction temperature. The biocatalysts retained 93% of their initial activities after six cycles. The fuel and chemical properties such as the cloud point, viscosity at 40 °C and density at 15 °C of the produced biodiesel complied with international specifications (EN 14214) and, therefore, were comparable to those of other diesels/biodiesels. Interestingly, the resulting biodiesel revealed a linolenic methyl ester content of 0.55 ± 0.02% and an ester content of 97.7 ± 0.21% which is in good agreement with EN14214 requirements. Overall, using mixed CaCO₃-immobilized lipases to obtain an environmentally friendly biodiesel from WCO is a promising and effective alternative for biodiesel production catalysis. Full article

(This article belongs to the Special Issue Food-Waste as a Sustainable Source of Chemicals and Materials)

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24 pages, 44340 KiB

Open AccessArticle

A Comparative Study of Antimicrobial and Antioxidant Activities of Plant Essential Oils and Extracts as Candidate Ingredients for Edible Coatings to Control Decay in ‘Wonderful’ Pomegranate

by Tatenda Gift Kawhena, Umezuruike Linus Opara and Olaniyi Amos Fawole

Molecules 2021, 26(11), 3367; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26113367 - 02 Jun 2021

Cited by 14 | Viewed by 3085

Abstract

This study determined the antimicrobial and antioxidant activity of lemongrass (LO), thyme (TO), and oregano (OO) essential oils and ethanolic extracts of pomegranate peel (PPE) and grape pomace (GPE) as candidate ingredients for edible coatings. Antifungal effects against Botrytis cinerea and Penicillium spp. were tested using paper disc and well diffusion methods. Radical scavenging activity (RSA) was evaluated using 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic acid assays. Gas chromatography-mass spectrometry analysis identified limonene (16.59%), α-citral (27.45%), β-citral (27.43%), thymol (33.31%), paracymene (43.26%), 1,8-cineole (17.53%), and trans-caryphellene (60.84%) as major compounds of the essential oils. From both paper disc and well diffusion methods, LO recorded the widest zone of inhibition against tested microbes (B. cinerea and Penicillium spp.). The minimum inhibitory concentrations of LO against B. cinerea and Penicillium spp., were 15 µL/mL and 30 µL/mL, respectively. The highest (69.95%) and lowest (1.64%) RSA at 1 mg/mL were recorded for PPE and OO. Application of sodium alginate and chitosan-based coatings formulated with LO (15 or 30 µL/mL) completely inhibited spore germination and reduced the decay severity of ‘Wonderful’ pomegranate. Lemongrass oil proved to be a potential antifungal agent for edible coatings developed to extend shelf life of ‘Wonderful’ pomegranate. Full article

(This article belongs to the Special Issue Food-Waste as a Sustainable Source of Chemicals and Materials)

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19 pages, 8970 KiB

Open AccessArticle

Collagen Hydrolysate Prepared from Chicken By-Product as a Functional Polymer in Cosmetic Formulation

by Aneta Prokopová, Jana Pavlačková, Pavel Mokrejš and Robert Gál

Molecules 2021, 26(7), 2021; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26072021 - 01 Apr 2021

Cited by 5 | Viewed by 3352

Abstract

Chicken stomachs can be processed into collagen hydrolysate usable in cosmetic products. The aim of the study was to verify the effects of a carbopol gel formulation enriched with 1.0% (w/w) chicken hydrolysate on the properties of the skin in the periorbital area after regular application twice a day for eight weeks in volunteers ageed 50 ± 9 years. Skin hydration, transepidermal water loss (TEWL), skin elasticity and skin relief were evaluated. Overall, skin hydration increased by 11.82% and 9.45%, TEWL decreased by 25.70% and 17.80% (always reported for the right and left area). Generally, there was an increase in skin elasticity, a decrease in skin roughness, as the resonance times decreased by 85%. The average reduction of wrinkles was 35.40% on the right and 41.20% on the left. For all results, it can be seen that the longer the cosmetic gel formulation is applied, the better the results. Due to the positive effect on the quality and functionality of the skin, it is possible to apply the cosmetic gel formulation in the periorbital area. The advantage of the product with chicken collagen hydrolysate is also the biocompatibility with the skin and the biodegradability of the formulation. Full article

(This article belongs to the Special Issue Food-Waste as a Sustainable Source of Chemicals and Materials)

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14 pages, 3987 KiB

Open AccessArticle

Characterization of Orange Peel Waste and Valorization to Obtain Reducing Sugars

by José R. Ayala, Gisela Montero, Marcos A. Coronado, Conrado García, Mario A. Curiel-Alvarez, José A. León, Carlos A. Sagaste and Daniela G. Montes

Molecules 2021, 26(5), 1348; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26051348 - 03 Mar 2021

Cited by 55 | Viewed by 7395

Abstract

Annually, millions of tons of foods are generated with the purpose to feed the growing world population. One particular eatable is orange, the production of which in 2018 was 75.54 Mt. One way to valorize the orange residue is to produce bioethanol by fermenting the reducing sugars generated from orange peel. Hence, the objective of the present work was to determine the experimental conditions to obtain the maximum yield of reducing sugars from orange peel using a diluted acid hydrolysis process. A proximate and chemical analysis of the orange peel were conducted. For the hydrolysis, two factorial designs were prepared to measure the glucose and fructose concentration with the 3,5-DNS acid method and UV-Visible spectroscopy. The factors were acid concentration, temperature and hydrolysis time. After the hydrolysis, the orange peel samples were subjected to an elemental SEM-EDS analysis. The results for the orange peel were 73.530% of moisture, 99.261% of volatiles, 0.052% of ash, 0.687% of fixed carbon, 19.801% of lignin, 69.096% of cellulose and 9.015% of hemicellulose. The highest concentration of glucose and fructose were 24.585 and 9.709 g/L, respectively. The results highlight that sugar production is increased by decreasing the acid concentration. Full article

(This article belongs to the Special Issue Food-Waste as a Sustainable Source of Chemicals and Materials)

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16 pages, 2846 KiB

Open AccessArticle

Rheological and Microbiological Characteristics of Hops and Hot Trub Particles Formed during Beer Production

by Monika Sterczyńska, Marek Zdaniewicz and Katarzyna Wolny-Koładka

Molecules 2021, 26(3), 681; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26030681 - 28 Jan 2021

Cited by 6 | Viewed by 2780

Abstract

During the production of beer, and especially beer wort, the main wastes are spent grain and hot trub, i.e., the so-called “hot break.” Combined with yeast after fermentation, they represent the most valuable wastes. Hot trub is also one of the most valuable by-products. Studies on the chemical composition of these sediments and their rheological properties as waste products will contribute to their effective disposal and even further use as valuable pharmaceutical and cosmetic raw materials. So far, hot trub has been studied for morphology and particle distribution depending on the raw material composition and beer wort extract. However, there are no preliminary studies on the rheological properties of hot trub and hops. In particular, no attention has yet been paid to the dependence of these properties on the hop variety or different protein sources used. The aim of this study was to examine the effect of different hopping methods on hot trub viscosity and beer wort physicochemical parameters. Additionally, the hop solutions were measured at different temperatures. A microbiological analysis of hop sediments was also performed to determine the post-process survival of selected microorganisms in these wastes. For manufacturers of pumps used in the brewing industry, the most convenient material is that of the lowest viscosity. Low viscosity hot trub can be removed at lower velocities, which reduces costs and simplifies washing and transport. The sediments also had similar equilibrium viscosity values at high shear rates. Full article

(This article belongs to the Special Issue Food-Waste as a Sustainable Source of Chemicals and Materials)

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