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Integrated Biorefinery of Industrial Food Solid Waste
Dr. Bahar Aliakbarian
Michigan Forest Bioeconomy Conference
February 12-13, 2019 Midland, MI
| The Axia Institute: Delivering Value Chain Solutions® Michigan State University |
Agenda
Content
Introduction
Food Waste Management
A case study: Biorefinery in Winery Wastes
• Extraction
• Encapsulation
• Validation
• Application
Discussion
IntroductionFood Waste Management
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Food Waste
Source: Food and Agriculture Organization (FAO); http://www.fao.org/save-food/resources/keyfindings/en/
4
Over 1/3 of all foodproduced globally
goes to waste.
In developing countries 40% of losses
occur at post-harvest and processing levels while in industrialized countries
more than 40% of losses happen at retail and consumer levels.
The annual value of food
wasted globally is $1 trillion,
and it weighs 1.3 billion tons.
All the world’s nearly one billion
hungry people could be fed on less than a quarter of the food that is
wasted in the US, UK and Europe.
2.3 billion people are joining the planet by 2050 – this will
require a 60-70% increase in global food production.
40%
1/41.3B
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DairyMeat ProcessingFruit and Vegetable
Industrial Food Waste Generation
Source: Food and Agriculture Organization (FAO); http://www.fao.org/save-food/resources/keyfindings/en/
5
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Production LossesPostharvest/Transport/
Storage LossesProcessing and
Packaging LossesDistribution and
Retail Losses
Consumer Losses (Includes Out of Home
Consumption)
Grain Products 2% 2% 10% 2% 27%
Seafood 11% 5% 5% 9.5% 33%
Fruits & Vegetables 20% 3% 1% 12% 28%
Meat 3% 2% 4% 4% 12%
Milk 0.35% 0.25% 0.5% 0.25% 17%
Food Waste: Supply Chain
Source: World Research Institute (WRI); https://www.wri.org/blog/2015/09/what-s-food-loss-and-waste-got-do-sustainable-development-lot-actually
Food waste occurs at all stages of the supply chain, from farm to distributors, retailers and consumers
6
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Food Waste: Environmental Issue
Source: Nutrients 2018, 10(10), 1358; https://doi.org/10.3390/nu10101358
ISSUE: High organic matter (BOD), Chemical Oxygen Demand (COD) and Total Organic Carbon (TOC)
7
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The Problem:Food Waste
A Possible Solution:Biorefinery
High Added-Value Compounds Recovery for
Health-promoting Applications
Consumer Waste
AgriculturalWaste
Food Industry Waste
Food Waste Management
8
Turning a Problem
into a Resource
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Exhausted Waste
Energy
Pyrolysis
Integrated Food Waste Biorefinery
9
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Potential Biomasses for Biorefinery
Vitis vinifera L. Olea europea L.
Malus domestica
Coffee
Lignin-based
Agave americana L.
Vitex agnus castus L.
10
Case StudyWinery Waste Biorefinery
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Case Study: Industrial Winery Waste
• Grape pomace is the main byproduct of the
wine industry with annual world production
of 7 million tons.
• Contains up to 15 % sugars, 0.9 % pigments
and phenolics, especially in the case of red
grape pomace, up to 1 % tartaric acid and up
to 40 % fibre.
• It is used for distilled alcoholic beverages, oil
recovery, compost or energy.
Source: International Organization of Vine and Wine, 2014
Our aim is sustainable and green
valorization of this byproduct through
recovery of added-value compounds
Grape pomace
12
ANTIOXIDANTS
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The Role of Antioxidants
Endogenic and external factors might increase the free radicals level
With a healthy diet, antioxidant supply can contribute to maintain the right balance
13
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The Role of Antioxidants
Free
radicals
Oxidation
reactions
• Cardiovascolar disease
• Neurodegenerative
disease
• Inflammatory disease
• Arthritis
• Cancer
• Skin ageing
• Other
Cell structural
alteration
Antioxidants , also known as “free radical scavengers,” are
compounds that either reduce the formation of free radicals or
react with and neutralize them
• They protect plants against external damage such as UV
and infections. Give color to flowers and fruits.
• In food contribute to the flavor and smell.
• Play an important role in maintaining the balance
between free radicals and anti-radicals in our body
14
ExtractionAntioxidants
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Green Extraction Techniques
Ultrasound
Assisted
Extraction
(UAE)
Microwave
Assisted
Extraction
(MAE)
High
Pressure and
Temperature
Extraction
(HPTE)
Supercritical
Fluid
Extraction
(SFE)
Subcritical
Water
Extraction
(SWE)
16
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Conventional Solid-Liquid Extraction (SLE)
Independent variables:
• Extraction Time
• Solid TO Liquid Ratio
• Extraction Solvent (Water, Ethanol and Methanol)
• Grape Cultivar
Dependent variables:
• Total Polyphenols, TP (mgGAE/gDB)
• Total Flavonoids, TF (mgGAE/gDB)
17
Cost-effective and easy
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Microwave and Ultrasound Assisted Extraction (MAE, UAE)
Independent Variables
• Extraction Temperature: 110°C• Power: 60W
• Extraction Time: from 15 to 90 min
Multimode professional oven working at 2.45 GHz
Independent Variables
• Extraction Temperature: 40°C• Frequency: 19 kHz
• Extraction Time: 60 min
Cooling system with thermostatic fluid
18
Possibility of working at different temperatures, powers and modified atmospheres
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Supercritical and Subcritical Extraction (SFE, SWE)
Independent Variables
• Extraction Pressure: 80-150 bar
• Extraction Temperature: 100-140°C
Subcritical Water is water that is held by pressure at atemperature higher than its natural boiling point of100°C (this could be anything up to its criticaltemperature of 374°C)
A supercritical fluid is any substance at atemperature and pressure above its criticalpoint, where distinct liquid and gas phases donot exist. It can diffuse through solids like agas, and dissolve materials like a liquid.
Independent Variables• Extraction Pressure: 200-500 bar• Extraction Time: 30-300 min
19
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High Pressure-High Temperature Extraction (HPTE)
Independent Variables
• Extraction Temrature: 90-180°C• Extraction Time: 30-180 min
20
Simultaneous effect of temperature and pressure with the possibility
to work under modified atmospheres
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Comparison: Extraction Techniques
Total polyphenols (mgGAE/gDB)
Total flavonoids (mgGAE/gDB)
21
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Other Potential Biomasses for Biorefinery
Biomass TP (mg/g) T (°C) Time (min)Grape pomace 69.7 150 270Olive pomace 40.1 180 90
Apple pomace 58.2 150 150Barley grains 26.6 180 90
Corn silage 56.3 180 120
Agave americana 23.8 150 240Arthrospira platensis 3.3 180 90
22
EncapsulationAntioxidants
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Encapsulation
Liposome (LIP)(Suspension)
Spray Dryer (SD)(Solid formulation)
Layer-by-Layer (LbL)(Suspension)
Supercritical Assisted Atomization (SCA)(Solid formulation)
A process of entrapment of a substance (also called core material or active agent) within another substance, called wall material or coating agent in order to increase their bioavailability and stability.
SD SCA LbL LIP
Polyphenols stability +++ + + +
Antioxidant properties ++ +++ + ++
Solubilization properties +++ + ++ ++
Organic solvent free technique ++ ++ + +++
Absence of organic solvent in product + +++ + +++
Natural compounds as coating agents +++ +++ +++ +++
Easiness of industrial scale-up +++ + + ++
24
ApplicationAntioxidants
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Health Benefits: In-vitro tests
Biomass
26
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Health Benefits: In-vitro tests
Oxidative stressControl
Oxidative stress
+ extract (0,05 and 0,1
mg GAE/mL)
27
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Polyphenols extracted from olive pomace ameliorated hepatic lipid accumulation and lipid-dependent oxidative imbalance thus showing potential applications as therapeutic agent tuning down hepatosteatosis and atherosclerosis.
28
Health Benefits: In-vitro tests
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Phenolic compounds (t-resveratrol and curcumin) have antimicrobial activity against Staphylococcus aureus and are biocompatible with keratinocytes and shown wound-healing properties thus showing potential applications for treatment of skin disorders.
29
Health Benefits: In-vitro tests
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Application: Food
…to fortify probiotic formulation and dietary supplements
…to enrich functional drinks
30
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Application: Biomaterial
Hybrid functionalized grafts for vascular bio-absorbable prostheses to counteract the inflammatory response and promote prosthesis cellularization
Functionalized scaffold with natural antioxidant
Control
31
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Application: Biomaterial
Functionalized Hydrogel to promote tissue regeneration and management skin disorders
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New cosmetics to enhance anti-aging properties
Active packaging to increase product shelf-life
33
Application: Others
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Exhausted Biomass: Thermal Treatment
34
Hydrocarbons(%)
OrganicAcids (%)
Phenolic compounds (%)
Other oxygenated
compounds (%)
Nitrogen compounds
(%)Esters
(%)
GM (350 °C) 14.24 27.59 21.61 21.66 0.00 14.90
GM (450 °C) 14.04 29.49 17.92 20.00 4.54 14.01
GM (550 °C) 29.97 14.56 17.71 17.70 12.74 7.32
GMPE (350 °C) 3.81 34.02 29.03 10.63 13.63 8.88
GMPE (450 °C) 10.77 18.89 43.86 11.42 4.09 10.60
GMPE (550 °C) 33.12 12.20 24.42 23.31 4.61 2.34
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Exhausted Waste
Energy
Pyrolysis
Sustainable Biorefinery:
Production of High-Value Products with Enhanced Profitability
35
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Acknowledgement: Multidisciplinary Collaboration
36
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Acknowledgement: Multidisciplinary Collaboration
37
Thank you!
Bahar Aliakbarian, [email protected]
(https://scholar.google.com/citations?user=LXa63g0AAAAJ)
Department of Supply Chain Management AND School of PackagingThe Axia Institute – Michigan State Universitywww.axia.broad.msu.edu