Integrated Biorefinery of Industrial Food Solid...

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


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


DairyMeat ProcessingFruit and Vegetable

Industrial Food Waste Generation

Source: Food and Agriculture Organization (FAO); http://www.fao.org/save-food/resources/keyfindings/en/

5


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


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


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


Exhausted Waste

Energy

Pyrolysis

Integrated Food Waste Biorefinery

9


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


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


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


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


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


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


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


• 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


Supercritical and Subcritical Extraction (SFE, SWE)


• 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


High Pressure-High Temperature Extraction (HPTE)


• 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


Comparison: Extraction Techniques

Total polyphenols (mgGAE/gDB)

Total flavonoids (mgGAE/gDB)

21


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


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


Health Benefits: In-vitro tests

Biomass

26



Oxidative stressControl

Oxidative stress

+ extract (0,05 and 0,1

mg GAE/mL)

27


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



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



Application: Food

…to fortify probiotic formulation and dietary supplements

…to enrich functional drinks

30


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

| The Axia Institute: Delivering Value Chain Solutions® Michigan State University | 32

Application: Biomaterial

Functionalized Hydrogel to promote tissue regeneration and management skin disorders


New cosmetics to enhance anti-aging properties

Active packaging to increase product shelf-life

33

Application: Others


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


Exhausted Waste

Energy

Pyrolysis

Sustainable Biorefinery:

Production of High-Value Products with Enhanced Profitability

35


Acknowledgement: Multidisciplinary Collaboration

36


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

mailto:[email protected]

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