| Title | Potential and Restrictions of Food-Waste Valorization through Fermentation Processes |
|---|---|
| ID_Doc | 9170 |
| Authors | Ortiz-Sanchez, M; Inocencio-García, PJ; Alzate-Ramírez, AF; Alzate, CAC |
| Title | Potential and Restrictions of Food-Waste Valorization through Fermentation Processes |
| Year | 2023 |
| Published | Fermentation-Basel, 9.0, 3 |
| Abstract | Food losses (FL) and waste (FW) occur throughout the food supply chain. These residues are disposed of on landfills producing environmental issues due to pollutants released into the air, water, and soil. Several research efforts have focused on upgrading FL and FW in a portfolio of added-value products and energy vectors. Among the most relevant research advances, biotechnological upgrading of these residues via fermentation has been demonstrated to be a potential valorization alternative. Despite the multiple investigations performed on the conversion of FL and FW, a lack of comprehensive and systematic literature reviews evaluating the potential of fermentative processes to upgrade different food residues has been identified. Therefore, this article reviews the use of FL and FW in fermentative processes considering the composition, operating conditions, platforms, fermentation product application, and restrictions. This review provides the framework of food residue fermentation based on reported applications, experimental, and theoretical data. Moreover, this review provides future research ideas based on the analyzed information. Thus, potential applications and restrictions of the FL and FW used for fermentative processes are highlighted. In the end, food residues fermentation must be considered a mandatory step toward waste minimization, a circular economy, and the development of more sustainable production and consumption patterns. |
| https://www.mdpi.com/2311-5637/9/3/274/pdf?version=1678459142 |
Similar Articles
| ID | Score | Article |
|---|---|---|
7801
|
Chilakamarry, CR; Sakinah, AMM; Zularisam, AW; Sirohi, R; Khilji, IA; Ahmad, N; Pandey, A Advances in solid-state fermentation for bioconversion of agricultural wastes to value-added products: Opportunities and challenges(2022) | |
| 25610
|
Teigiserova, DA; Hamelin, L; Thomsen, M Review of high-value food waste and food residues biorefineries with focus on unavoidable wastes from processing(2019) | |
| 23824
|
Ansari, SA; Kumar, T; Sawarkar, R; Gobade, M; Khan, D; Singh, L Valorization of food waste: A comprehensive review of individual technologies for producing bio-based products(2024) | |
| 29957
|
Tropea, A Food Waste Valorization(2022)Fermentation-Basel, 8.0, 4 | |
| 27832
|
Costa, S; Summa, D; Semeraro, B; Zappaterra, F; Rugiero, I; Tamburini, E Fermentation as a Strategy for Bio-Transforming Waste into Resources: Lactic Acid Production from Agri-Food Residues(2021)Fermentation-Basel, 7.0, 1 | |
| 27696
|
Danya, U; Kamaraj, M; Babu, PS; Aravind, J Bibliometric analysis and review of food waste management via sustainable approaches(2024)Global Journal Of Environmental Science And Management-Gjesm, 10.0, 4 | |
| 12802
|
Caroca, E; Elorrieta, M; Palma, C; Navia, D; Lebrero, R; Carvajal, A Lignocellulosic residue valorization in a sequential process of solid-state fermentation and solid substrate anaerobic digestion(2022)Journal Of Chemical Technology And Biotechnology, 97.0, 6 | |
| 6450
|
Rifna, EJ; Dwivedi, M; Seth, D; Pradhan, RC; Sarangi, PK; Tiwari, BK Transforming the potential of renewable food waste biomass towards food security and supply sustainability(2024) | |
| 3996
|
Usmani, Z; Sharma, M; Awasthi, AK; Sharma, GD; Cysneiros, D; Nayak, SC; Thakur, VK; Naidu, R; Pandey, A; Gupta, VK Minimizing hazardous impact of food waste in a circular economy-Advances in resource recovery through green strategies(2021) | |
| 6171
|
Javourez, U; O'Donhue, M; Hamelin, L Waste-to-nutrition: a review of current and emerging conversion pathways(2021) |