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Unlocking the potential of food industry by-products
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Resumo(s)
The agroindustry generates substantial by-products each year, creating disposal challenges. In this view, this study focused on the valorisation of reground pasta (RP), a farinaceous by-product, towards the production of volatile fatty acids (VFAs), direct precursors to produce higher commercial value compounds (polymers, bioenergy or food conservatives), through mixed microbial culture (MMCs) fermentation. The RP solution contains high organic carbon (99 % volatile solids), which indicates strong potential for acidogenic conversion into fermented products. First, by using pre-treatments (water stirring, pH change, sonication and boiling) in batch mode, its hydrolysis degree was evaluated. After water stirring was chosen as pre-treatment, the RP solution thus obtained was fed to a lab-scale sequencing batch reactor (SBR). A conversion yield into fermentation products (FP) of 54 ± 2 % in terms of Chemical Oxygen Demand (CODFP/totCODin) was obtained with a concentration of 18.1 ± 1.0 g CODVFAs/L composed by 69 % odd (6.5; 3.8; 2.7 gCOD/L of acetic, iso-butyric and butyric acids, respectively) and 26 % even (4.0 and 1.0 gCOD/L of propionic and valeric acids, respectively) numbered C-atoms VFAs. Microbial community analysis revealed the dominance of Prevotella and Clostridium genera, which contributed to the production of propionic and acetic-butyric acids, respectively. These results, combined with the novelty of a pasta by-product valorisation through MMCs fermentation, unlock new pathways for sustainable waste valorisation and the production of high-value bioproducts.
Descrição
Funding Information:
This work was financed by Usable Packaging project funding from the Bio-based Industries Joint Undertaking (JU) under the European Union's Horizon 2020 research and innovation program (grant agreement No 836884.) This research was financed by national funds from FCT (Fundação para a Ciência e a Tecnologia), I.P., in the scope of the project UIDP/04378/2020 and UIDB/04378/2020 of the Research Unit on Applied Molecular Biosciences (UCIBIO) and the project LA/P/0140/2020 of the Associate Laboratory Institute for Health and Bioeconomy (i4HB). Barilla G. e R. Fratelli S.p.A. are greatly acknowledged for providing the side-stream used in the study.
Publisher Copyright:
© 2025 The Authors
Palavras-chave
Food by-product valorisation Mixed microbial cultures (MMCs) acidogenic fermentation Reground pasta (RP) Sequencing batch reactor (SBR) Volatile fatty acids (VFAs) Renewable Energy, Sustainability and the Environment General Environmental Science Strategy and Management Industrial and Manufacturing Engineering SDG 7 - Affordable and Clean Energy