چکیده مقاله
Bread waste is one of the most widespread food wastes in the world, especially in developing countries A large part of the bread produced is disposed of as waste due to supply chain problems, poor storage conditions, or final product quality These wastes are rich in carbohydrates, proteins, and minerals, and their composition is very similar to the resources used in fermentation processes In recent years, researchers have paid increasing attention to converting bread wastes into value added products such as biodegradable biopolymers such as polyhydroxyalkanoates PHA Polymer producing microorganisms, such as Cupriavidus necator and Bacillus megaterium, are able to synthesize PHA in carbohydrate rich environments Acidic or enzymatic hydrolysis of bread wastes releases glucose, maltose, and dextrin, which are suitable feedstocks for these microorganisms Studies have shown that the use of bread waste can increase the yield of PHA production by 25 to 60% and reduce production costs by 30% In addition to economic advantages, this approach plays an important role in sustainable food waste management The non degradability of many synthetic polymers available in the packaging industry and the high energy consumption for their production have led to environmental problems such as soil and surface water pollution Biopolymers produced from bread waste have high biodegradability, biocompatibility, and wide applications in food packaging, edible film production, medical and pharmaceutical components This article reviews the chemical composition of bread waste, technologies for extracting fermentable sugars, polymer producing microorganisms, important process parameters, and challenges ahead in the industrialization of this method The results of the research review show that bread waste is a rich, cheap, and environmentally friendly source for the production of biopolymers and can play a key role in the development of the circular economy
کلیدواژهها
نویسندگان
مریم اقبالی معین
Department of Psychology, West Tehran Branch, Islamic Azad University, Tehran, Iran
مروا حسینی
Department of Food Science and Technology, Varamin Pishva Branch, Islamic Azad University, Tehran, Iran
Mohammadreza Vafaee
Department of Biosystems Engineering, WT C , Islamic Azad University, Tehran, Iran
شیوه ارجاع
Eghbally Moeen, Maryam and Hosseiny, Morva and Vafaee, Mohammadreza,1404,Application of bread waste in the production of biodegradable biopolymers: A novel approach to food waste management,The first national conference environment, smart agriculture, food security,Varamin
ارائهشده در
مجموعه مقالات اولین همایش ملی محیط زیست، کشاورزی هوشمند، امنیت غذایی28 آبان 1404 · ورامین