A combination bioprocess of solid-state fermentation (SSF) and dark fermentative hydrogen production from food waste was developed. Aspergillus awamori and Aspergillus oryzae were utilized in SSF from food waste to generate glucoamylase and protease which were used to hydrolyze the food waste suspension to get the nutrients-rich (glucose and free amino nitrogen (FAN)) hydrolysate. Both glucose and FAN increased with increasing of food waste mass ratio from 4% to 10% (w/v) and the highest glucose (36.9 g/L) and FAN (361.3mg/L) were observed at food waste mass ratio of 10%. The food waste hydrolysates were then used as the feedstock for dark fermentative hydrogen production by heat pretreated sludge. The best hydrogen yield of 39.14 ml H2/g food waste (219.91 ml H2/VSadded) was achieved at food waste mass ratio of 4%. The proposed combination bioprocess could effectively accelerate the hydrolysis rate, improve raw material utilization and enhance hydrogen yield.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.biortech.2015.04.120 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Effect of a Novel Lavender Extract on Plasma Lipid and Lipoprotein Metabolism, Glucose Tolerance and Adipose Tissue Metabolic Activation: A Preclinical Safety and Efficacy Study.
Nutrients
December 2024
Pharmacology Laboratory, Department of Medicine, University of Patras, 26500 Rio Achaia, Greece.
Background/objectives: Lavender has been utilized for its medicinal properties since ancient times, with numerous health benefits reported. This study aimed to valorize solid waste from lavender essential oil production by developing a novel lavender extract from solid lavender residues. The extract's preclinical safety and efficacy were evaluated with emphasis on plasma lipid and lipoprotein metabolism, glucose tolerance, and adipose tissue metabolic activity.
View Article and Find Full Text PDFReducing Plate Waste in Latvian Schools: Evaluating Interventions to Promote Sustainable Food Consumption Practices.
Foods
January 2025
Research Institute for Business and Social Processes, Faculty of Economics and Management, Rezekne Academy of Technologies, LV-4601 Rezekne, Latvia.
Food waste (FW) threatens food security, environmental sustainability, and economic efficiency, with about one-third of global food production lost or wasted. Schools play a crucial role in addressing FW, representing lost resources and missed educational opportunities. The present research assessed three interventions to reduce plate waste (PW) in Rezekne City schools, namely (S1) a plate waste tracker, (S2) an awareness and educational campaign, and (S3) organizational changes, including larger plates, extended lunch breaks, and teacher supervision.
View Article and Find Full Text PDFCassava Waste Starch as a Source of Bioplastics: Development of a Polymeric Film with Antimicrobial Properties.
Foods
January 2025
Programa de Pós-Graduação em Ciência de Alimentos (PPGCA), Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil.
Polysaccharides represent the most abundant biopolymers in agri-food wastes and thus are the most studied polymers to produce biodegradable films for use in packaging. Starch is among the major polysaccharides extracted from food and agricultural waste that have been used as precursor material for film production. Therefore, the present study aimed at producing an active film with antimicrobial properties using starch extracted from cassava waste and oil extracted from cloves.
View Article and Find Full Text PDFUtilisation of Rosehip Waste Powder as a Functional Ingredient to Enrich Waffle Cones with Fibres, Polyphenols, and Carotenoids.
Foods
January 2025
Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania.
The solid waste generated from processing rosehip fruits into jam is valuable due to its rich content in fibres, polyphenols, and carotenoids; it could be valorised as a functional ingredient in a powder form to enrich food products. This study aimed to test its potential as a value-added ingredient, especially to enrich waffle cones with fibres, polyphenols, and carotenoids. In this regard, four formulations of waffle cones were prepared by partially substituting wheat flour with rosehip waste powder at 0%, 10%, 15%, and 20%, reaching concentrations of 0%, 3.
View Article and Find Full Text PDFDevelopment of a Multifunctional Chitosan-Based Composite Film from Crab Shell () and Algae () with Enhanced Antioxidant and Antimicrobial Properties for Active Food Packaging.
Foods
December 2024
Department of Chemical Engineering, Faculty of Chemistry, Universidad de Sevilla, 41012 Seville, Spain.
Eco-friendly, bioactive and edible films from renewable resources are increasingly regarded as viable replacements for petroleum-based packaging. This study investigates the application of macroalgae powder (ULP) as an active additive in crab () chitosan-based films for natural food packaging. Films with ULP concentrations of 0.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!