Industrially Important Enzymes Production From Food Waste: An Alternative Approach to Land Filling

Industrially Important Enzymes Production From Food Waste: An Alternative Approach to Land Filling

Madhuri Santosh Bhandwalkar (S. B. B. Alias Appasaheb Jedhe College, India)
Copyright: © 2019 |Pages: 12
DOI: 10.4018/978-1-5225-7706-5.ch003

Abstract

To link food demand and reduction in food waste, proactive approaches should be taken. Perishable food is mainly fruits and vegetables, waste from different processing industries like pulses, meat products, oil products, dairy products, and fishery byproducts. Conventional food waste management solution is land filling which is not sustainable as it generates global warming gases like methane and carbon dioxide. To reduce food waste, the process known as “food valorization” has become another solution to landfilling, the concept which is given by European Commission in 2012, meaning food processing waste conversion to value-added products. In this chapter the study focuses on production of industrially important enzymes from food waste which could be one of the reactive solutions. Different enzymes like pectinase, peroxidase, lipase, glucoamylase, and protease can be produced from food waste.
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Food Waste Generation

According to many researchers hospitality industries and households which are the end of the food supply chain are contributing food waste generation. Developed and developing countries are defined by the Gross National Income (GNI) index. This study reveals that though the developing countries have less food demand as compared to developed countries, the food waste generation contributed by both of them is equal in quantity. Many researchers have shown that most food is wasted at the end of the food supply chain. Before considering Food Waste (FW) it is important to distinguish between food loss and food waste. (As classified in Table 1)

Food loss is the one which occurs before completing food supply chain and transformed into a final product. Before that point only food spills, lost or reduce in nutritional value and volume also. Food waste is the one which occurs after completing food supply chain. It may occur before consumption or before spoiling it is left to spoil. Table 1 explains the food loss and food waste.

Table 1.
Food loss and waste along the value chain
ProductionHandling and storageProcessing and packagingDistribution and MarketConsumption
During or immediately after harvesting on the farmAfter produce leaves the farm for handling, storage and transportDuring industrial or domestic processing and/ or packagingDuring distribution to markets, including losses and wholesale and retail marketsLosses in the home or business of the consumer, including restaurants/ caterers
Fruits bruised during picking or threshingEdible food eaten by pestsMilk spoiled during pasteurization and processingEdible produce sorted out due to qualityEdible produce sorted out due to quality
Crops sorted out post- harvest for not meeting quality standardsEdible produce degraded by fungus or diseaseEdible fruits or grains sorted out as not suitable for processingEdible products expired before being purchasedFood purchased but not eaten
Crops left behind in fields due to poor mechanical harvesting or sharp drop in pricesLivestock death during transport to slaughter or not accepted for slaughterLivestock trimming during slaughtering and industrial processingEdible products spoiled or damaged in marketFood cooked but not eaten

Source: Bagherzadeh et.al, 2014 OECD, France

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