TY - JOUR
T1 - Minimizing hazardous impact of food waste in a circular economy – Advances in resource recovery through green strategies
AU - Usmani, Zeba
AU - Sharma, Minaxi
AU - Awasthi, Abhishek Kumar
AU - Sharma, Gauri Dutt
AU - Cysneiros, Denise
AU - Nayak, S. Chandra
AU - Thakur, Vijay Kumar
AU - Naidu, Ravi
AU - Pandey, Ashok
AU - Gupta, Vijai Kumar
PY - 2021/8/15
Y1 - 2021/8/15
N2 - Recent trends in food waste and its management have increasingly started to focus on treating it as a reusable resource. The hazardous impact of food waste such as the release of greenhouse gases, deterioration of water quality and contamination of land areas are a major threat posed by food waste. Under the circular economy principles, food waste can be used as a sustainable supply of high-value energy, fuel, and nutrients through green techniques such as anaerobic digestion, co-digestion, composting, enzymatic treatment, ultrasonic, hydrothermal carbonization. Recent advances made in anaerobic co-digestion are helping in tackling dual or even multiple waste streams at once with better product yields. Integrated approaches that employ pre-processing the food waste to remove obstacles such as volatile fractions, oils and other inhibitory components from the feedstock to enhance their bioconversion to reduce sugars. Research efforts are also progressing in optimizing the operational parameters such as temperature, pressure, pH and residence time to enhance further the output of products such as methane, hydrogen and other platform chemicals such as lactic acid, succinic acid and formic acid. This review brings together some of the recent progress made in the green strategies towards food waste valorization.
AB - Recent trends in food waste and its management have increasingly started to focus on treating it as a reusable resource. The hazardous impact of food waste such as the release of greenhouse gases, deterioration of water quality and contamination of land areas are a major threat posed by food waste. Under the circular economy principles, food waste can be used as a sustainable supply of high-value energy, fuel, and nutrients through green techniques such as anaerobic digestion, co-digestion, composting, enzymatic treatment, ultrasonic, hydrothermal carbonization. Recent advances made in anaerobic co-digestion are helping in tackling dual or even multiple waste streams at once with better product yields. Integrated approaches that employ pre-processing the food waste to remove obstacles such as volatile fractions, oils and other inhibitory components from the feedstock to enhance their bioconversion to reduce sugars. Research efforts are also progressing in optimizing the operational parameters such as temperature, pressure, pH and residence time to enhance further the output of products such as methane, hydrogen and other platform chemicals such as lactic acid, succinic acid and formic acid. This review brings together some of the recent progress made in the green strategies towards food waste valorization.
KW - Biobased valorization
KW - Circular economy
KW - Food waste
KW - Integrated biotechniques
KW - Resource recovery
UR - http://www.scopus.com/inward/record.url?scp=85107790350&partnerID=8YFLogxK
U2 - 10.1016/j.jhazmat.2021.126154
DO - 10.1016/j.jhazmat.2021.126154
M3 - Article
C2 - 34492935
AN - SCOPUS:85107790350
VL - 416
JO - Journal of Hazardous Materials
JF - Journal of Hazardous Materials
SN - 0304-3894
M1 - 126154
ER -