Food waste: analysis of the complex and variable composition of a promising feedstock for valorisation

IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food and Bioproducts Processing Pub Date : 2024-08-28 DOI:10.1016/j.fbp.2024.08.012
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Abstract

There are global concerns about the environmental, social, and economic consequences associated with the generation of food waste. To effectively address this challenge, and particularly to develop food waste valorisation approaches, it is necessary to acquire understanding of the physicochemical and biochemical characteristics of food waste. This study comprises a systematic overview and quantitative assessment of the characteristics of food waste biomass, and this was achieved through a comprehensive literature review. The resulting database encompasses the physicochemical, biochemical, and elemental composition of food waste. The study evaluates food waste variability, analyses correlations between components, and highlights patterns in composition. Overall, food waste is a rather variable material. Typology, collection source and geographical origin of food waste streams are the main contributing factors to variation in physicochemical, biochemical and elemental compositions of food waste, while collection season and storage temperature appear not to be contributing substantially to variation. A clear distinction between plant-based and animal-based food waste biomass can be observed with animal-matter enriched food waste having high contents of protein, lipid and ash, but a low starch content. On the other hand, plant-based food waste can be either high in lignin and low in starch or high in carbohydrates, starch and higher heating value. Fibre content appears an indicative parameter, distinguishing plant from animal enriched food waste, and correlating strongly with lignin-rich, starch-poor plant biomass. The heterogeneity of food waste biomass composition will create challenges in developing and scaling up appropriate food waste management. The current study shows that the analysis of specific food waste parameters, such as fibre content, can be used, to inform the choice of the most appropriate valorisation route.

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厨余垃圾:分析有望实现资源化的原料的复杂多变成分
全球都在关注与食物垃圾产生相关的环境、社会和经济后果。为了有效应对这一挑战,特别是开发厨余垃圾价值化方法,有必要了解厨余垃圾的物理化学和生物化学特征。本研究对厨余生物质的特性进行了系统的概述和定量评估,并通过全面的文献综述实现了这一目标。由此产生的数据库涵盖了厨余垃圾的物理化学、生物化学和元素组成。该研究评估了厨余垃圾的可变性,分析了各成分之间的相关性,并强调了成分的模式。总体而言,厨余垃圾是一种相当多变的材料。泔水流的类型、收集来源和地理来源是导致泔水理化、生化和元素成分变化的主要因素,而收集季节和储存温度似乎对泔水的变化没有实质性影响。植物性厨余生物质和动物性厨余生物质之间有明显区别,富含动物物质的厨余蛋白质、脂类和灰分含量高,但淀粉含量低。另一方面,植物性厨余既可以是木质素含量高、淀粉含量低,也可以是碳水化合物、淀粉含量高、热值高。纤维含量似乎是一个指示性参数,可以区分植物性和动物性厨余垃圾,并与木质素含量高、淀粉含量低的植物生物质密切相关。厨余生物质成分的异质性将为开发和推广适当的厨余管理带来挑战。目前的研究表明,可以利用对特定厨余参数(如纤维含量)的分析,为选择最合适的资源化途径提供信息。
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来源期刊
Food and Bioproducts Processing
Food and Bioproducts Processing 工程技术-工程:化工
CiteScore
9.70
自引率
4.30%
发文量
115
审稿时长
24 days
期刊介绍: Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.
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