Bioconversion of Wastes to Value-added Products

Organic wastes are used to enhance the nutritional and functional properties of traditional food products, and new technologies are developed to utilize wastes from the meat, dairy, and wine industry. Electrochemical mono- and multi-biosensors are also developed based on different enzymes.

Format: Hardback
Length: 362 pages
Publication date: 17 August 2023
Publisher: Taylor & Francis Ltd

Organic wastes, derived from various sources such as fruits, vegetables, and animal by-products, have gained significant attention in recent years as a valuable resource for enhancing the nutritional and functional properties of traditional food products. These wastes, often referred to as "food waste," contain a wealth of beneficial components, including proteins, carbohydrates, vitamins, and minerals, that can be exploited to improve the overall quality and appeal of food items.

One of the most promising approaches to utilizing organic wastes is through the incorporation of these components into traditional food products. This can be achieved through various methods, such as blending, fermentation, and encapsulation. For instance, fruit and vegetable peels, which are often discarded as waste, can be used to add flavor, color, and antioxidants to snacks and beverages. Similarly, meat and dairy by-products, such as bones, skin, and fat, can be processed into collagen supplements, which are known for their health benefits.

In addition to incorporating organic wastes into traditional food products, there is a growing interest in developing new technologies for the utilization of wastes from the meat, dairy, and wine industries, among others. One such technology is anaerobic digestion, which involves the breakdown of organic matter in the absence of oxygen. This process can produce biogas, a renewable energy source, as well as nutrient-rich manure, which can be used to fertilize crops.

Another emerging technology is electrochemical mono- and multi-biosensors, which are based on different enzymes. These sensors can detect and quantify various organic compounds present in food waste, including amino acids, sugars, and organic acids. This information can be used to optimize the processing of organic wastes and improve the efficiency of food production.

Overall, the use of organic wastes as a source of components to increase the nutritional and functional properties of traditional food products is a promising area of research. By leveraging the wealth of beneficial components present in these wastes, we can reduce food waste, improve food security, and promote sustainable food production. However, further research and development are needed to fully harness the potential of organic wastes and develop innovative technologies for their utilization.

Dimension: 234 x 156 (mm)
ISBN-13: 9781032348797