Trends in bread waste utilisation

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F23%3A43922850" target="_blank" >RIV/62156489:43210/23:43922850 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.1016/j.tifs.2023.01.004" target="_blank" >https://doi.org/10.1016/j.tifs.2023.01.004</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.tifs.2023.01.004" target="_blank" >10.1016/j.tifs.2023.01.004</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Trends in bread waste utilisation

Popis výsledku v původním jazyce

Background: Bread is the most consumed food and one of the most wasted foods in the world. Every year, millions of tonnes of bread are wasted worldwide. The reason for this is the rapid spoilage of bakery products. This results in a large amount of unused bread in supermarkets and households. However, waste bread could be used as a renewable raw material. The most discussed strategy for recycling bakery waste is fermentation. But there are other methods to utilise bread waste, which will be discussed in the present review. Scope and approach: In this review, we examine the latest trends in bread waste recycling; explore the possibilities for producing new chemicals, foods and other products and materials; and determine the efficiency of using bread waste to produce sugar used to make a new product through fermentation and other technologies. Key findings and conclusions: Bread waste is a good feedstock for microorganisms such as bacteria, fungi and yeasts. These microorganisms produce glucose from bread waste. After glucose extraction, the hydrolysate can be further fermented by microorganisms to produce lactic acid, hydrogen, ethanol, 2,3-butanediol, paramylon and syngas. Bread waste is also used to produce textiles and graphene. Already now, the processing of stale bread by extrusion to make a new product is used in manufacturing. In the last decade, craft breweries have learnt to use leftover bread to brew beer, saving millions of slices of bread each year.

Název v anglickém jazyce

Trends in bread waste utilisation

Popis výsledku anglicky

Background: Bread is the most consumed food and one of the most wasted foods in the world. Every year, millions of tonnes of bread are wasted worldwide. The reason for this is the rapid spoilage of bakery products. This results in a large amount of unused bread in supermarkets and households. However, waste bread could be used as a renewable raw material. The most discussed strategy for recycling bakery waste is fermentation. But there are other methods to utilise bread waste, which will be discussed in the present review. Scope and approach: In this review, we examine the latest trends in bread waste recycling; explore the possibilities for producing new chemicals, foods and other products and materials; and determine the efficiency of using bread waste to produce sugar used to make a new product through fermentation and other technologies. Key findings and conclusions: Bread waste is a good feedstock for microorganisms such as bacteria, fungi and yeasts. These microorganisms produce glucose from bread waste. After glucose extraction, the hydrolysate can be further fermented by microorganisms to produce lactic acid, hydrogen, ethanol, 2,3-butanediol, paramylon and syngas. Bread waste is also used to produce textiles and graphene. Already now, the processing of stale bread by extrusion to make a new product is used in manufacturing. In the last decade, craft breweries have learnt to use leftover bread to brew beer, saving millions of slices of bread each year.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Trends in Food Science &amp; Technology

ISSN

0924-2244

e-ISSN

1879-3053

Svazek periodika

132

Číslo periodika v rámci svazku

February

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

10

Strana od-do

93-102

Kód UT WoS článku

000979499100001

EID výsledku v databázi Scopus

2-s2.0-85146048206