Microalgae are photosynthetic microbes that can synthesize compounds of therapeutic potential with wide applications in the food, bioprocessing and pharmaceutical sector. Recent research advances have therefore, focused on finding suitable economic substrates for the sustainable cultivation of microalgae. Among such substrates, food derived waste specifically from the starch, meat, dairy, brewery, oil and fruit and vegetable processing industries has gained popularity but poses numerous challenges. Pretreatment, dilution of waste water supernatants, mixing of different food waste streams, utilizing two-stage cultivation and other biorefinery approaches have been intensively explored for multifold improvement in microalgal biomass recovery from food waste. This review discusses the advances and challenges associated with cultivation of microalgae on food waste. The review suggests that there is a need to standardize different waste substrates in terms of general composition, genetically engineered microalgal strains, tackling process scalability issues, controlling wastewater toxicity and establishing a waste transportation chain.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.biortech.2022.127834 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Dynamic Methane Emissions from China's Fossil-Fuel and Food Systems: Socioeconomic Drivers and Policy Optimization Strategies.
Environ Sci Technol
January 2025
State Key Laboratory of Marine Resources Utilization in South China Sea, School of Marine Science and Engineering, Hainan University, Haikou 570228, China.
In response to the 2023 "Action Plan for Methane Emission Control" in China, which mandates precise methane (CH) emission accounting, we developed a dynamic model to estimate CH emissions from fossil-fuel and food systems in China for the period 1990-2020. We also analyzed their socioeconomic drivers through the Logarithmic Mean Divisia Index (LMDI) model. Our analysis revealed an accelerated emission increase (850.
View Article and Find Full Text PDFOptimization and characterization studies of poultry waste valorization for peptone production using a newly Egyptian Bacillus subtilis strain.
AMB Express
January 2025
Department of Agricultural Microbiology, Faculty of Agriculture, Ain Shams University, Hadayek Shoubra, P.O. Box 68, Cairo, 11241, Egypt.
Valorization of poultry waste is a significant challenge addressed in this study, which aimed to produce cost-effective and sustainable peptones from poultry waste. The isolation process yielded the highly potent proteolytic B.subtilis isolate P6, identified through 16S rRNA gene sequencing to share 94% similarity with the B.
View Article and Find Full Text PDFPhotocatalytic removal of textile wastewater-originated methylene blue and malachite green dyes using spent black tea extract-coated silver nanoparticles.
Sci Rep
January 2025
Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al Ahsa, 31982, Saudi Arabia.
The spent black tea extract was utilized in order to synthesize the spent black tea silver nanoparticles (SBT-AgNPs). Various parameters were tested to yield the best production of SBT-AgNPs. The characterization was conducted by X-Ray diffraction, Scanning electron microscopy, Zeta potential and energy dispersive X-ray (EDX).
View Article and Find Full Text PDFHarnessing the potential of Cupriavidus necator for CO capture from alcoholic fermentation and its bioconversion into poly(3-hydroxybutyrate).
Bioresour Technol
January 2025
Department of Biology, University of Padova, 35131 Padova, Italy. Electronic address:
The fermentation process in alcoholic beverage production converts sugars into ethanol and CO, releasing significant amounts of greenhouse gases. Here, Cupriavidus necator DSM 545 was grown autotrophically using gas derived from alcoholic fermentation, using a fed-batch bottle system. Nutrient starvation was applied to induce intracellular accumulation of poly(3-hydroxybutyrate) (PHB), a bioplastic polymer, for bioconversion of CO-rich waste gas into PHB.
View Article and Find Full Text PDFEvaluation of the Nutritional Properties and Biodegradation of Novel Disposable Edible Tableware Made of Olive Pomace.
Food Sci Nutr
January 2025
Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences Lodz University of Technology Lodz Poland.
Olive pomace is a valuable source of bioactive compounds. Olive pomace is not fully utilized, so the goal was to create edible disposable tableware from the by-products of the olive pressing process. For this purpose, a mixture was created from olive pomace, teff flour, sorghum, and lecithin (75.
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!