Extraction, Production and Quality Evaluation of Margarine from Oil Extracted from Waste Biomass Peels of Avocado and Virgin Coconut Oil, Using Chitosan from Reared Shells as Preservative

The production and consumption of avocado pears generates tons of wastes, mainly the pear peels which are usually discarded, although they have been reported to contain important phyto-chemicals with biological activities. The adverse health effect associated with the consumption of saturated lipid based foods has ignited research on reformulation of lipid based foods to eliminate Trans Fatty Acids (TFAs). This study was thus aimed at the extraction and characterization of oil from Avocado Peels (APO) and evaluation of the quality of margarine produced from it. Five verities of pear were used for oil extraction by soxhlet method and physiochemical, oxidative, functional and antioxidant characterization was done. Margarines were formulated using a central composite design using oil blends of APO and Virgin Coconut Oil (VCO) with an oil ratio of 10:90, 40:60, 70:30 respectively, varied blending speed, blending time, and chitosan concentration. Samples were characterized and the effect of process parameters on the physiochemical and functional properties of the margarine studied. Optimized conditions were used to produce samples for sensory evaluation. Color, spreadability, aroma, taste and general acceptability was evaluated using ranking difference test. The results showed that the yield, density, and iodine values of APOs oils ranged from 14.91 ± 0.18 to 11.76 ± 0.46;0.93 ± 0.001 to 0.99 ± 0.1;46.63 ± 1.70 to 52.4 ± 0.63, their acid values, TBA and PV values ranged from 1.42 ± 0.39 to 1.97 ± 0.5;0.11 ± 0.002 to 0.18 ± 0.04;and 2.72 ± 0.14 to 4.43 ± 0.36 respectively, with Brogdon avocado peel variety having the overall best properties prepared blends of trans-free APO margarines showed that increase in APO ratio decreased melting point, increased oxidative stability and reduced moisture content of margarine samples. Chitosan addition leads to decrease moisture content and increase functional properties. VCO lead to increase in phenolic and flavonoid content of the margarines. Samples were spreadable and palatable with R20 being most palatable and the most accepted being R26 with a mean score of 7.07 ± 0.70. Decrease in color intensity increased acceptability. This study therefore demonstrated that avocado peel waste biomass can be valorized by using it as raw material for oil extraction, which can serve as good material for the production of trans-free margarines with good oxidative stability, functional and antioxidant properties.

Inoculation of Chlorella and Food Waste Improves the Physio-Morphological Features of Red Pepper by Regulating Activating Antioxidant Defense System

Food waste is recognized as a valuable source for potential agricultural applications to supply organic matter and nutrients to arable soil.However,the information on the combined application of food waste and the plant growth-promoting bacterial strain,Chlorella,related to plant metabolic features and sodium chloride content in arable soil is limited.The present study was conducted to investigate the exogenous application of food waste along with Chlorella,which improved the physio-morphological features of red pepper.Our results revealed that this combination enhanced the organic matter in the soil,ultimately improving the fertility rate of the soil,and the physio-morphological features,such as chlorophyll a content(24.5±0.7),root(7.8±0.7)cm and shoot length(12.1±0.7)cm,fresh weight(2.1±0.05)g,dry weight(0.19±0.05)g,mineral contents,and hormonal concentration(ABA by up to 2 folds).The combined treatment also minimized free radicals via the activation of the intrinsic antioxidant series cascade and electrolyte leakage.Our findings showed that adding Chlorella and food wastes improved growth characteristics and can be used as a green bio-fertilizer for sustainable agriculture.

Literature review on waste management of online food delivery industry in China

Meituan Waimai,which was officially launched in November 2013,has created a huge market for food delivery in China.After years of development,China’s online food delivery market reached RMB 664.62 billion in 2020.In 2022,Meituan Waimai and Ele.me,two food delivery platforms,have created a duopoly in China’s food delivery industry.Due to the success of the food delivery industry,a significant amount of food delivery packaging waste has caused far-reaching harm.This literature review primarily organizes the research on the impact of online food delivery packaging from the perspective of environmental protection.It uses the criterion layer index of online food delivery waste management ecosystem to analyze the impact of the government,environmental non-governmental organizations(NGOs),garbage recycling processors,consumers,online food delivery platforms,takeaway merchants,and takeaway packaging manufacturers.The review shows that scholars generally believe that takeaway waste management is a complex process involving multiple factors.The implementation of policies at the government level is inadequate,and studies at the environmental NGO level are scant.At the consumer level,more environmental awareness education is required.Online food delivery platforms and takeaway merchants should assume greater corporate social responsibility,and manufacturers of takeaway packaging need prioritize the substitution of environmentally friendly materials.There is a consensus that paper-made and recyclable packaging boxes are more environmentally friendly than degradable packaging,which is not as environmentally friendly as is commonly believed.The academia and the industry have conducted various studies and pilot projects on recyclable packaging.If all levels cooperate well,this will be an effective way to manage takeaway packaging garbage.At last,we propose the following assumptions for future research:Besides environmental hazards,takeaway garbage has caused direct or indirect physical harm to humans and animals.Increasing consumer awareness may increase their propensity to participate in governance.Additionally,existing food delivery platforms may need to improve their corporate social responsibility awareness to provide environmentally conscious consumers with sufficient and effective plastic reduction guidance measures during the ordering process.Moreover,will biodegradable plastic products face the same ironic situation as biofuels?That is,the initial intention of technology development is to improve the environment,but the actual process of production or processing may controversially aggravate the environment.

Nutrient Evaluation of Dining Center Food Waste and Comparison to Monogastric and Ruminant Feedstuffs

The objective of this study was to analyze the nutrient composition and variability of university dining hall food waste and compare it with common feedstuffs used in ruminant and monogastric diets. Food waste was categorized into two initial streams: mainstream (MS) from the serving line and vegetable preparation (VP) from the kitchen. Waste was collected from the Kramer Dining Center, Kansas State University, resulting in 30 daily samples. Waste was weighed and ground to homogenous particle size. Daily samples of MS and VP were analyzed for nutrient composition, where results were combined to calculate the nutrient profile of a hypothetical mixed food waste stream (MX) composited by total weight. Data were analyzed using R statistical software (v 4.2.2). Moisture and neutral detergent fiber (NDF) were greater in VP (P , while ether extract (EE) was less compared to MS and MX. Crude protein (CP) was greater (P < 0.05) in MS and MX streams compared to VP. The total digestible nutrients (TDN) and energy were greater in MS food waste than in MX, which was also greater than VP (P content, measured by standard deviation, was similar (P > 0.05) among streams for NDF, nitrogen-corrected neutral detergent fiber, acid detergent insoluble crude protein, CP, ash, lignin, and digestible and metabolizable energy. Dry matter and EE variation were greater (P < 0.05) in MS, whereas VP was less (P < 0.05) compared to MX. Standard deviation increased (P < 0.05) in MS and MX for neutral detergent insoluble crude protein, TDN, and gross energy when compared to VP. Despite having 70% - 80% moisture, dining hall food waste does have nutritive value and the potential to be included in ruminant and monogastric diets. Further research needs to be done to understand the value of including it in animal diets.

Effect of Food Waste Compost (FWC) and its Non-Aerated Fermented Extract (NFCE) on Seeds Germination and Plant Growth

The aim of this study was to investigate the effect of the food wastes compost (FWC) and its non-aerated fermented extract (NFCE) on seed germination and growth of tomato (Solanum lycopersicum L.), watercress (Nasturtium officinale), chili pepper (Capsicum annuum), peas (Pisum sativum L.), chickpea (Cicer arietinum) and beans (Vicia faba) under greenhouse conditions. The FWC and NFCE were physico-chemically and microbiologically characterized. The NFCE effect was evaluated on tomato, watercress, and chili pepper seeds germination and seedling growth. However, for leguminous, pea, chickpea and bean seedlings, the FWC amended soils and irrigated with NFCE were tested for plants growth. The results of FWC analyses revealed that FWC has neutral pH, low EC and C/N ratio, with fertilizing elements (N, P, K and Mg) and lack of phytotoxic effect. The NFCE was characterized by low EC and relatively high carbon content (COD = 9700 mg/l), and intense microbial activity, notably mesophilic bacteria. Therefore, in fermented compost extract, mesophilic bacteria were increased by 225, yeasts by 25 and molds by 10 times compared to those of the investigated compost. In greenhouse, the diluted NFCE increased significantly (p< 0.05) germination and growth of the tested seedlings. Used alone, the FWC amended soil or the NFCE irrigated soil, improved the growth of tested seedlings. The use of soil amended with compost and irrigated by fermented compost extract decreased significantly the growth of the same experimented seedlings. Therefore, the FWC and its fermented extract were a suitable substrate for germination and growth of the studied seeds.

High-solid Anaerobic Co-digestion of Food Waste and Rice Straw for Biogas Production

Anaerobic co-digestion of food waste（FW） and rice straw（RS） in continuously stirred tank reactor（CSTR） at high organic loading rate（OLR） was investigated. Co-digestion studies of FW and RS with six different mixing ratios were conducted at an initial volatile solid（VS） concentration of more than 3 g VS · L-1. The biogas production, methane contents, degradation efficiency of VS, chemical oxygen demand（COD） and volatile fatty acids（VFAs） were determined to evaluate the stability and performance of the system. The results showed that the co-digestion process had higher system stability and higher volumetric biogas production than mono-digestions. Increase in FW content in the feedstock could increase the methane yield and shorten retention time. The efficiency of co-digestion systems mainly relied on the mixing ratios of FW and RS to some extent. The highest methane yield was 60.55 m L· g V· S-1 · d-1 at a mass ratio（FW/RS） of 3 ： 1, which was 178% and 70% higher than that of mono-digestions of FW and RS, respectively. Consequently, the anaerobic co-digestion of FW and RS could have superior stability and better performance than monodigestions in higher organic loading system.

Formation of Struvite Crystals in a Simulated Food Waste Aerobic Composting Process

Bench-scale treatments with three mixtures of Mg and P salts, including K3PO4＋MgSO4, K2HPO4＋MgSO4, and KH2PO4＋MgSO4 as additives in a simulated food waste aerobic composting process, were conducted to test the magnesium ammonium phosphate（MAP） formation, and the compost products were analyzed by X-ray diffraction（XRD）, Scanning electron microscopy（SEM）, and Energy dispersive X-ray spectroscopy（EDS） analyses. The comparison results between XRD, SEM, and EDS analyses of MAPs in the dried compost and synthesized MAPs confirm the formation of MAP crystals in the simulated food waste aerobic composting process. The analysis of the compost also indicates that the addition of all the three mixtures of Mg and P salts in the aerobic composting process can increase nitrogen conservation and decrease nitrogen loss because of the formation of MAPs. The mechanism of MAP formation was verified as the reaction of ammonium（NH4＋） with magnesium（Mg^2＋） and phosphate[HnPO4^（3-n） , n=0, 1, and 2）.

Effective Therapeutic Feeding with Chickpea Sesame Based Ready-To-Use Therapeutic Food (CS-RUTF) in Wasted Adults with Confirmed or Suspected AIDS

Wasting has been observed as a common feature of the human immunodeficiency virus (HIV) disease since the first reports and its presence increases the risk of death. There is no consensus on how to manage wasting associated with HIV. The goal of this study was to assess the effectiveness of a locally made Chickpea Sesame Based RUTF (CS-RUTF) in treating wasting associated with HIV in developing countries. Chronically sick adults from Mangochi Health District (Malawi) with wasting and confirmed or presumptive clinical diagnosis of HIV were recruited for the study. Subjects received a daily ration of 500 grams of CS-RUTF for 3 to 5 months. Nutrition status changes and mortality were used to assess the effectiveness of the intervention. There were 3 patterns of anthropometric responses continuous weight gain (WG), static weight (SW) and continuation weight loss (WL). The distribution of the 3 patterns is 53.9% (82/154) for the WG pattern, 9.1% (14/154) for the SW pattern and 37.0% (57/154) for the WL pattern. For the WG pattern, the overall median weight gain was 4.6 (2.4 to 7.1) kg. It was 5.7 (3.5 to 7.8) kg for those who completed 3 months of sup-plementation. MUAC and BMI changes followed similar pattern than weight change. Not being on HAART, acute diarrhoea during follow up, episode of reduced appetite during follow up, missing at least one visit were identified as risk factors for intervention failure. Overall, 38.5% (72/187) of study participants died during the intervention. In conclusion, despite that the study confirms the limited impact of food based interventions on mortality among wasted HIV positive individuals, it also suggests that supplementation with CS-RUTF may be an effective intervention for reversing wasting associated with HIV if combined with HAART and specific treatment of severe opportunistic infection causing diarrhoea and reducing appetite.

Effects of Ultrasonic and Acid Pretreatment on Food Waste Disintegration and Volatile Fatty Acid Production

This study aims at investigating the effects of ultrasonic and acid pretreatment on food waste( FW)disintegration and volatile fatty acid( VFA) production. Single-factor experiments are carried out to obtain optimal conditions of individual ultrasonic and acid pretreatment,and response surface method( RSM) is applied to optimize the conditions of the combination of ultrasonic and acid( UA) pretreatment. Results show that the optimal acid,ultrasonic and UA pretreatments conditions are individual pH 2,individual ultrasonic energy density of 1. 0 W / mL and the combination of ultrasonic energy density1. 11 W / mL and pH 1. 43,respectively. Correspondingly,the maximum disintegration degrees( DD) of 46. 90%,57. 38% and68. 83%are obtained by acid,ultrasonic and UA pretreatments,respectively. After optimizing pretreatment conditions,batch experiments are operated to produce VFA from raw and pretreated FW under anaerobic fermentation process. Both the maximum VFA production( 976. 17 mg COD / gV S) and VFA / SCOD( 72. 89%) are obtained with ultrasonic pretreatment, followed by UA pretreatment, non-pretreatment and acid pretreatment,respectively. This observation demonstrates that a higher acidity on acid and UA pretreatments inhibits the generation of VFA. Results suggest that ultrasonic pretreatment is preferable to promote the disintegration degree of FW and VFA production.

Coupling System for Food Wastes Anaerobic Digestion and Polyhydroxyalkanoates Production with Ralstonia eutropha

A new technology was developed to couple the anaerobic digestion of food wastes with production of polyhydroxyalkanoates (PHAs). Acetic, propionic, butyric and lactic acids were produced during food wastes anaerobic digestion and their concentrations reached 5.5, 1.8, 27.4 and 32.7 g/L, respectively under appropriate digestion conditions. The fermentative acids were transferred through a dialysis membrane to an air-lift reactor for PHA synthesis by Ralstonia eutropha. Dry cell concentration and PHA content reached 22.7 g/L and 72.6%, respectively. The obtained PHA was a copolymer of b-hydroxybutyrate (HB) and b-hydroxyvalerate (HV) with 2.8% (mole ratio) of HV units in polymer.

Framing Cuisine with Food Loss and Waste as a Combined Nutrition Public Health Priority and Climate Change Mitigation Action

This paper proposes that fortifying honored traditional recipes with natural foods in tandem with preventing food loss and waste adds a new dimension to sustainable food management—nutrient recovery and bioavailability—while reducing the global prevalence of anemia and other diet-induced maladies. Using the complementarity of iron and Vitamin C as an example, this paper demonstrates that we can recover bioavailable nutrients to ensure recovery is efficient. The authors show by example that returning food loss and waste into a healthy food environment can meet the daily and monthly needs of iron-deficiency in substantial portions of the populations with significant need and in all countries. Further, maximizing the availability of key nutrients, like iron, will reduce the stress of animal husbandry on the environment, reduce greenhouse gas emissions;and thereby, reduce agriculture impacts to climate change and global warming. Considering the quality, quantity, and convenience of food recovery, from farm—and beyond fork—to gut, is key for global policy development in nutrition public health and actions that are ready to implement today.

Presentation of a Validated Checklist as a Tool for Assessing, Preventing and Managing Food Waste in Foodservices

More researches are needed to identify the relevant factors influencing the generation of food waste and devise preventive strategies. The objective of this study is to develop a checklist to assess the good management practices that have a positive impact on eliminating or minimizing food waste in food service units. A theoretical list of relevant factors impacting the generation of food waste during meal production is developed, taking into account administrative planning, receipt and storage of foods, and the preparation and distribution of meals by food service units. For each factor, several administrative and/or technical actions are identified. To validate the content, this list is submitted to a ten-member expert panel for a final evaluation. The factor (and its respective actions) is considered relevant if 80% of the expert panel members agree on its relevance. All actions employ a dichotomous response of Yes/No. Affirmative responses are expected because these actions are considered to be good management practices that have a positive impact on eliminating or minimizing food waste. Following the panel approval process, a checklist of 12 factors and 102 actions is detailed. The conceptual structure of the checklist for food waste management presented in this study enables a comprehensive understanding of the factors that impact food waste, providing a theoretical basis for future research into the relative importance of the relevant factors and actions identified in this study.

Greenhouse Gas Emissions and Cost Analyses for the Treatment Options of Food Waste and Human Excrement

This study suggested environmental and economic evaluations by developing a scenario according to the various treatment options of food waste in Korea. In particular, the study evaluated the possibility about the combined treatment of food waste and human excrement after using food waste disposers (FWDs). The scenario including only composting (133 kg CO2 equiv./ton-household organic waste) or only FWDs (125 kg CO2 equiv./ton-household organic waste) was superior to the other scenarios in the environmental aspect and the scenario including only composting (101 USD/ton-household organic waste) was superior to the other scenarios in the economic aspect. However, the study discovered that 52% of greenhouse gas emission was reduced when sewage pretreatment was conducted in houses after using FWDs and also when biogas was collected on site and utilized in the private power station. Furthermore, the energy saving effect due to recovery of biogas has found to be larger in the environment aspect than in the economic aspect.

Investigating the Relationship between Food Pairings and Plate Waste from Elementary School Lunches

Plate waste, defined as the quantity of edible food left uneaten after a meal, is a challenge for schools participating in the National School Lunch Program (NSLP). The new nutrition standards in the NSLP of United States Department of Agriculture (USDA) were implemented at the beginning of school year (SY) 2012-2013. School foodservice authorities were concerned that the new standards would result in increased plate waste and reduced participation, especially by students who paid full prices for lunch. There are many reasons for plate waste, including students’ dislike of the foods served, the composition of meals, the environment in which students are eating, the lack of time to eat, or perhaps other factors. The objective of this study was to examine the relationship between entrée/vegetable “pairings” and plate waste by elementary school students pre- and post-implementation of the new school meal standards. Plate waste was measured to determine which entrée/vegetable pairs produced the least amount of waste. Plate waste of 144 and 305 entrée/vegetable pairings was analyzed, pre- and post-implementation, respectively. Our results indicated that more nutritious meals were offered during the post-implementation period. The new school meal standards led to no significant changes in entrée plate waste, but vegetable plate waste increased by 5.6%. As such, increases in the combined entrée/vegetable plate waste were evident from 40.4% pre-implementation to 43.5% post-implementation. The top five vegetables in terms of popularity were all starchy vegetables, the majority of which were potatoes in various processed forms. The least popular vegetables were dark-green leafy vegetables, such as steamed broccoli, both pre- and post-implementation. Chicken nuggets were the most popular entrée and were wasted the least. Understanding the dynamics of food pairings and providing desirable entrée and vegetable pairings can help reduce waste from school lunches.

Biogas Production from Co-Digestion of Grass with Food Waste

Management of grasslands in Ghana has become so poor that most rural communities result in bushfires that cause a lot of environmental challenges. Grass could be used for biogas generation. This study investigated the effect of grass and food waste co-digestion on the biogas yield and clarified how the addition of grass enhances the AD performance. Grass (GR) mixed with the co-substrate food waste (FW) was then evaluated under anaerobic conditions for the production of biogas (methane). Five laboratory-scale reactors, R1 (100% FW, 0% GR), R2 (75% FW, 25% GR), R3 (50% FW, 50% GR), R4 (25% FW, 75% GR) and R5 (0% FW, 100% GR) were set up with different proportions of grass and food waste which had 8% total solid concentration. Digestion was carried out for twenty (20) days at room temperature, 35&#176C ± 2&#176C. The biogas yield in the R1, R2, R3, R4, R5 was 805, 840, 485, 243 and 418 mL respectively. Food waste only produced 805 mL and grass only produced 418 mL of biogas. Food waste only produced 50% more biogas than grass. However, co-digestion at 75% FW, 25% resulted in 6% more biogas than food waste only.

Component Analysis of Odor Components in Food Waste Treatment

Purpose: To analyze the odor components in food waste treatment process. Method: Cold trap enrichment-GC/MS technology was used to determine the component. Result: The detection results showed that the levels of odorant concentrations from the main processing units were ranked in the order of: temperature sterilization device > oil-water separator > anaerobic fermenter > separation equipment > unloading area. Oxygenated organic compounds were the main components. Conclusion: Ethanol, hydrogen sulfide, dimethyl disulfide, ammonia, limonene were characteristic pollutants in the unloading areas and separation equipment;ethanol, methyl mercaptan, hydrogen sulfide, dimethyl disulfide, limonene were characteristic pollutants in the temperature sterilization device and oil-water separator;ethanol, hydrogen sulfide, dimethyl disulfide, p-diethylbenzene, limonene were characteristic pollutants in the anaerobic fermenter.

Biochemical Methane Potential of Food Wastes from Akouedo Landfill, Côte d’Ivoire

The determination of biochemical methane potential (BMP) is very important for the valorization of food wastes. This study is focused on the evaluation of the theoretical methane production from chemical oxygen demand (COD) of some food wastes, coming out Akouedo landfill. Almost all of the considered samples exhibited methane theoretical yields equal to about 402.5 - 507.8 mLCH4/gVS. These results indicate the suitability of all the studied food wastes from Akouedo landfill to be converted into energy.

Comparing End-Use Potential for Industrial Food-Waste Sources

全球大约有1/4的可食用的食物被浪费。食物浪费的驱动因素可以发生在生产、收获、分销、加工和消费之间的任何阶段。尽管全球各地的驱动因素不同,但在北美洲、欧洲和亚洲的工业化地区有着相类似的情况。在这些地区,食物浪费最严重的情况发生在消费者环节,他们产生了大约51%的食物废物。因此,处理垃圾的重点就落在了处理城市固体废物上。在美国,食物垃圾占固体废物流重量的15%,产生的CO_2当量排放量多达3.4×10~7 t,其处置费用高达19亿美元。利用食物垃圾中含有的碳、营养物和水分使垃圾转化成为高附加值产品,这对于减少浪费是一种具有吸引力的方法。提取食物垃圾中的营养物质和生物活性物质,或者把两者转化为各种挥发性酸碱(包括乳酸、乙酸和丙酸),便可以利用这些机会回收废物并将产品出售以获得利润。废物转化为挥发性酸的过程可以与生物能源(如氢气和沼气)生产相结合。本文将食物废物制备成某种高附加值产品或甲烷的潜力进行了对比。高价值利用食物垃圾可以减轻大约1.9×10~8 t CO_2当量排放。以马铃薯皮为例,通过发酵技术将其转化为乳酸可每年节省56亿美元,也可以通过厌氧消化转化为甲烷,每年增收9亿美元。回收食物废物潜在价值巨大,而食物废物的利用将有助于相关食物工业的闭路循环。