Paper Title
Minimizing hazardous impact of food waste in a circular economy – Advances in resource recovery through green strategies
Keywords
- Food Waste Management
- Circular Economy
- Greenhouse Gas Emissions
- Water Contamination
- Land Pollution
- Sustainable Resource Utilization
- Anaerobic Digestion
- Co-Digestion
- Composting
- Enzymatic Treatment
- Ultrasonic Treatment
- Hydrothermal Carbonization
- Waste-to-Energy
- Bioconversion
- Pre-Processing Techniques
- Waste Valorization
- Methane Production
- Hydrogen Production
- Platform Chemicals
- Lactic Acid
- Succinic Acid
- Formic Acid
- Waste Optimization
- Operational Parameters
- Temperature Optimization
- pH Control
- Residence Time
- Renewable Energy
- Sustainable Waste Solutions
- Biochemical Processing
- Environmental Sustainability
Journal
Research Impact Tools
Publication Info
Volume: 416 | Pages: 126154
Published On
August, 2021
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Abstract
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.
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