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Literature Review: Food Waste Valorisation

Production of Enhanced Biopackaging with Olive Pomace & Promising Biomass

Eduardo Melo

on 13 December 2012

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Transcript of Literature Review: Food Waste Valorisation

Improved Biopackaging with Olive Pomace & Promising Biomass Literature Review: Food Waste Valorisation Overview Intro...
What is food waste?
How can we valorisate it?
Is it relevant to the society?
Developing something useful...
What is biodegradable packaging?
Why and how to improve its properties?
Further Thinking...
Future work
Acknoledgements & Bibliography Introduction PAG Leader: Prof. Avtar Matharu
Student: Eduardo Melo Which issues we can try to improve?... what is food Waste?... Industrial Residues: fruits & vegetable pomaces and peels, agriculture, meat, fish, dairy...
Home Residues: food leftovers, mixed waste, waste water... Reducing



Recovering Clean synthesis

Green principles & methods

feasible & low cost processes

available renewable feedstock Biofuels
valuable chemicals
platform molecules
diet supplements Dimishing the
Environment Impact by... Using sustainable technologies as... We create... So...Why valorise it? HEADING TO A SUSTAINABLE SOCIETY Improve Economy... Progress of Science...
Litter & Visual Pollution
Usage of petro-based feedstock
Bioaccumulation of chemicals
Issues from the careless waste disposal
Energy demand
Feasibility of recycling & reusing Reduce Environment Impacts Valorisation of by-products & waste stream
Using renewable & easily available raw materials
Creates more jobs
Avoid waste treatment
Energy Efficient Process New research areas
Provides more data
Improves health & safety issues
Develops new technologies
Enhances the welfare and comfort of the society How to produce it? Production Process Traditional Formulation based on biomass of industrial residues Polymeric base: cassava, potato...starch
Plasticizers- water, glycerin,
Lubricant- Mg esterate,
Enhancers- fruits pomaces, cereals husks, PVOH...
Boosters- clays, fibers, sawdust, Calcium carbonate, egg shell... Hot melted bio-plastics technology: thermoformage Biopackaging! Developing Biodegradable Packaging Why biodegradable? Material Expansion H 2 O H 2 O Formulation Thermopress 90°C-160°C ~100 bars Microbial Attack by bacteria & fungi
Using of food waste & biomass as feedstock: starch, olive pomace, inorganic salts waste
Environmental Innocuous Material imitating the petro-based Expanded PS Improve physical-chemical properties

Slow rate of the degradation

Moisture sensibility

Awareness of the population

Accessibility of the products Acknoledgements Bibliography Capes & Brazil Federal Government
Professor Avtar Matharu
Lucie A. Pfaltzgraff
Green Chemistry Group
My profs. & classmates Thanks for the Attention!! Example of FWV: Olive Pomace from Olive Oil Production
Waste Water stream can provide enhancers & boosters for bio-packaging: pectin polysaccharides

Polymeric matrix for bio-plastics

Antioxidants & antimicrobial properties: phenolics compounds & oligomers

Extends of the shelf-life of the material

Biosorption of heavy metals & contaminants

Produce energy & biofuels

Many other applications arabinan-rich pectin polysaccharides 1. D. Brown, Trends in Food Science & Technology, 1993, 4, 294-300.

2. L. G. Carr, D. F. Parra, P. Ponce, A. B. Lugão and P. M. Buchler, Journal of Polymers and the Environment, 2006, 14, 179-183.

3. C. O. Tuck., E. Pérez., I. T. Horváth., R. A. Sheldon. and M. Poliakoff, Science, 2012, 337, 695.

4. M. A. Coimbra, S. M. Cardoso and J. A. Lopes-da-Silva, Carbohydrates in Sustainable Development I, Springer, 2010.

5. M. A. Coimbra, S. M. Cardoso and J. A. Lopes-da-Silva, Topics in Current Chemistry, 2010, 294.

6. A. L. Da Róz, Polímeros: Ciência e Tecnologia, 2003, 13, 4-5.

7. F. Debiagi and S. Mali, in IV Semana de Biotecnologia- Anais, Departamento de Bioquímica e Biotecnologia - Universidade Estadual de Londrina, State University of Londrina, Londrina-PR/ Brazil, Editon edn., 2008, vol. Unic, p. 17.

8. R. Edyvean, Recycling and use of waste from olive oil production.

9. D. Hildebrand, Carbohydrate Metabolism -- Cell Wall Polysaccharides, Fiber, Gums, http://www.uky.edu/~dhild/biochem/11B/lect11B.htm, Accessed 12/12/2012, 2012.

10. G. T. Kroyer, Lebensm.-Wiss u.-Technol., 1995, 28, 547-552.

11. L. F. B. Miranda, B. Masson, T. J. Pereira, N.C. Machado, M. L. C., in 17º CBECIMat - Congresso Brasileiro de Engenharia e Ciência dos Materiais, Foz do Iguaçu, PR, Brazil., Editon edn., 2006, vol. Unic, pp. 2290-2299.

12. OLIPHA, Functional Sustainable Packaging, http://www.olipha.eu/the-project/, 2012.

13. Olivketts.com, Introduction- Olive Industry Solid Waste, http://www.olivketts.com/Olive_Pomace.htm, Accessed 12/2012, 2012.

14. S. Pilla, in Handbook of Bioplastics and Biocomposites Engeneering Applications, Scrivener Editon edn., 2011, pp. 220-293.

15. M. Rodríguez, J. Oseós, K. Ziani and J. I. Maté, Food Research International 2006, 39, 840-846.

16. P. R. Salgado, V. C. Schmidt, S. E. M. Ortiz, A. N. Mauri and J. B. Laurindo, Journal of Food Engineering, 2008, 85, 435-443.

17. R. L. Shogren, Carbohydrate Polymers, 1992, 19, 83-90.

18. R. L. Shogren, J. W. Lawton and K. F. Tiefenbacher, Industrial Crops and Products, 2002, 16, 69-79. Source: 4. M. A. Coimbra, S. M. Cardoso and J. A. Lopes-da-Silva, Carbohydrates in Sustainable Development I, Springer, 2010. But how can we make
waste valuable? Bioplastics But... Olive Waste can cover all in once:
Polymeric Base: Pectin PolySac.
Plasticizer: fatty acids, polyphenols
Enhancers & Boosters: fibers, phenolics, oligomers... Starch Gelatinization Further Thought... Future Analysis & Characterization:
Mechanical Properties
Tensile Strength
Young's Modulus- stiffness analysis
TGA & DST- thermal analysis
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