Bioconversion of Wastes to Value-added Products

Description

Bioconversion of agricultural and industrial wastes into useful products plays an important role both in the economy and in the prevention of environmental pollution. This book presents technological approaches to the biotransformation of different wastes into valuable products and demonstrates developments in the field of organic waste disposal. Organized in four parts, Bioconversion of Wastes to Value-added Products addresses the bioconversion of wastes to (a) new food products, (b) energy; (c) biotechnological products, and (d) describes the construction of biosensors for food control. Features: • Covers the use of different food waste to enrich meat, dairy, bakery, and confectionery products • Presents new technologies for utilization of wastes from the meat, dairy, and wine industries, among others • Promotes bioconversion of agricultural wastes into energy such as hydrogen or biogas • Proposes the use of industrial wastes to produce exopolysaccharides using bacteria or macromycetes • Describes design, construction and testing of biosensors for food control The book is an aid to scientists and engineers contributing to manufacturing of useful products from non-recyclable wastes, as well as the creation of environmentally friendly technologies that protect the environment from potential contaminants. Cover Half Title Series Page Title Page Copyright Page Table of Contents Series Preface Preface List of Contributors About the Editors 1 The Use of Wastes From the Flour Mills and Vegetable Processing for the Enrichment of Food Products 1.1 Introduction 1.1.1 Oat Bran, Wastes From the Flour Mills, and Pumpkin Cellulose, Wastes From Vegetable Processing, as the Sources of Dietary Fiber for Food Products Manufacturing 1.2 Chemical Composition and Structural Properties of Oat Bran and Pumpkin Cellulose 1.3 Functional and Structural-Mechanical Properties of Oat Bran and Pumpkin Cellulose 1.4 Influence of Oat Bran Addition on the Technological Process of Bakery Product Manufacturing and Quality of Bread 1.4.1 Microbiological and Biochemical Processes in the Dough and Structural and Mechanical Properties of the Dough with Oat Bran 1.4.2 Quality and Nutritional Value of Bakery Products with Oat Bran 1.5 Influence of Pumpkin Cellulose Addition on the Bakery Manufacturing Process and Quality of Bread 1.5.1 Microbiological and Biochemical Processes in the Dough and Structural and Mechanical Properties of the Dough with Pumpkin Cellulose 1.5.2 Quality and Nutritional Value of Bakery Products with Pumpkin Cellulose 1.6 Conclusion References 2 Biotransformation of Collagen-Containing Meat Materials Into Valuable Product 2.1 Introduction 2.1.1 Meat Processing Co-Products for Human Consumption 2.2 Collagen and its Practical Applications 2.3 Application of Enzymes to Hydrolyze Meat Collagen-Containing Materials 2.4 Enzymatic Treatment of Collagen-Containing Meat Raw Materials to Obtain Protein Enricher for Meat Products 2.5 Effect of the Protein Enricher Addition on Quality of Chopped Semifinished Meat Products 2.6 Conclusions References 3 The Use of Wine Waste as a Source of Biologically Active Substances in Confectionery Technologies 3.1 Introduction 3.2 Grape Pomace as a Valuable By-Product to be Used in Confectionery Technologies 3.2.1 Valorization of Grape Pomace as a Source of Nutrients and Bioactive Compounds 3.2.2 Application of Grape Seed and Skin Powders in Confectionery Technologies 3.3 Characteristics of Grape Seed and Skin Powders as Formulation Ingredients 3.4 Application of Grape Seed Powder in Confectionery Coating Technologies 3.4.1 Choice of Fats for Confectionery Coatings 3.4.2 Comparison of Grape Seed and Cocoa Powders 3.4.3 Influence of Grape Seed Powders on the Oxidation and Hydrolysis of Fats 3.4.4 Development of Confectionery Coating Technologies with Grape Seed Powders 3.4.5 Quality Characteristics of Confectionery Coatings 3.5 Application of Grape Seed and Grape Skin Powders in Butter Biscuit Technologies 3.5.1 Effect of Addition of Grape Seed and Skin Powders on Dough Properties 3.5.2 Formulation of Butter Biscuits 3.5.3 Impact of Grape Seed and Skin Powders on Oil Oxidation in Butter Biscuits 3.5.4 Quality Indicators of Butter Biscuits 3.6 Conclusion References 4 Milk Whey Enriched with Magnesium and Manganese for Food Production 4.1 Introduction 4.2 Nanobiotechnology for Enrichment of Milk Whey with Mineral Elements 4.2.1 Characteristics of Magnesium- and Manganese-Containing Particles Produced During Electric Spark Treatment 4.2.2 Characteristics of the Composition and Properties of Milk Whey After Electric Spark Treatment 4.3 The Use of Electric Spark Treatment of Whey in the Technology of Dairy Products 4.4 Conclusions References 5 Flour From Sunflower Seed Kernels in the Production of Flour Confectionery 5.1 Introduction 5.2 Characteristics of Flour From Extruded Sunflower Seed Kernels 5.2.1 Nutrient Composition of Flour From Extruded Sunflower Seed Kernels 5.2.2 Functional and Technological Properties of Flour From the Extruded Sunflower Seed Kernels in the Production of Flour Confectionery 5.2.3 Flour Confectionery Products Enriched with Flour From the Extruded Sunflower Seed Kernels 5.3 Conclusions References 6 Microbial Reduction and Oxidation of Iron for Wastewater Treatment 6.1 Introduction 6.2 Application of Iron-Reducing Bacteria (IRB) for the Treatment of Sulfate-Containing Wastewater 6.3 Application of IRB for the Removal of Phosphate From Reject Water 6.4 Application of IRB for the Treatment of Lipid-Containing Wastewater 6.5 Application of IRB for the Removal of Ammonium From Wastewater 6.6 Application of IRB for the Removal of Recalcitrant Organic Compounds From Industrial Wastewater 6.7 Application of IRB for Removal of Bacterial Pathogens in Engineering Processes 6.8 Conclusions References 7 Biohydrogen Production From Cellulose-Containing Wastes 7.1 Introduction 7.1.1 Hydrogen as a Future Energy Source 7.1.2 Microbial Production of Hydrogen 7.2 Preparation of Cellulose-Containing Raw Materials and Inoculum for the Anaerobic Fermentation for Hydrogen Production 7.3 Effects of Operating Parameters on Hydrogen Production 7.4 Effect of Hydrogen Partial Pressure on Cell Metabolism 7.5 Intensification of the Hydrogen Production by Use of Mixed Microbial Culture 7.6 Hydrogen Production in a Microbial Fuel Cell 7.7 Conclusions References 8 Bioconversion of Poultry Waste into Clean Energy 8.1 Introduction 8.1.1 Characteristics of Poultry Manure as a Substrate for Anaerobic Digestion 8.2 Mesophilic Anaerobic Digestion of Poultry Manure 8.2.1 Batch Process 8.2.2 Continuous Process 8.3 Thermophilic Anaerobic Digestion of Poultry Manure 8.3.1 Batch Process 8.3.2 Continuous Process 8.4 Comparison of Anaerobic Mesophilic and Thermophilic Digestion of Poultry Manure 8.4.1 Batch Process 8.4.2 Continuous Process 8.5 Conclusions References 9 Vinasse Utilization into Valuable Products 9.1 Introduction 9.2 The Composition of Vinasses 9.3 Vinasses for Plant Fertilization 9.4 Physicochemical Methods of Vinasse Treatment 9.5 Thermal Methods for Vinasse Treatment 9.6 The Use of the Vinasses for Biogas Production 9.7 Use of the Sugar Beet Vinasse for Medicinal Mushroom Cultivation 9.7.1 Biomass Accumulation 9.7.2 Production of Exopolysaccharides 9.8 Conclusions Acknowledgments References 10 Microbial Surfactants Production From Industrial Waste 10.1 Introduction 10.2 Bioconversion of Industrial Wastes Into Surface-Active Substances Using Bacterial Strains Acinetobacter Calcoaceticus IMB B-7241, Rhodococcus Erythropolis IMB Ac-5017 and Nocardia Vaccinnii IMB B-7405 10.3 Bioconversion of Used Sunflower Oil Into Surface-Active Substances by Acinetobacter Calcoaceticus IMV B-7241 10.4 Biotransformation of Mixed Industrial Waste Into Surface-Active Substances by Nocardia Vaccinii IMV B-7405 10.5 Properties of Surface-Active Substances Synthesized on Industrial Waste 10.5.1 Antimicrobial and Antiadhesion Activity of Surface-Active Substances Synthesized by Acinetobacter Calcoaceticus IMV B-7241 on Waste From Biodiesel Production 10.5.2 Antimicrobial and Antiadhesion Activity of Surface-Active Substances Synthesized by Acinetobacter Calcoaceticus IMV B-7241 on Used Cooking Oil 10.5.3 Regulation of the Antimicrobial and Antiadhesion Activity of Surface-Active Substances (SAS) Synthesized by Acinetobacter Calcoaceticus IMV B-7241 on Used Cooking Oil 10.5.4 Antimicrobial Activity of Surface-Active Substances (SAS) Synthesized by Acinetobacter Calcoaceticus IMV B-7241 in the Medium with Crude Glycerol in the Presence of Biological Inducers 10.6 Conclusions References 11 Biosensors Practical Application 11.1 Introduction 11.2 Structures of Biosensors and Devices for Operation with Them 11.2.1 Potentiometric Biosensors 11.2.2 Amperometric Biosensors 11.2.3 Conductometric Biosensors 11.3 Practical Application of Biosensors 11.3.1 Determination of Glycoalkaloids in Samples of Potatoes and Tomatoes 11.3.2 Determination of Aflatoxins in Cereal Samples 11.3.3 Determination of Heavy Metal Ions and Pesticides in Aqueous Samples of the Environment 11.3.4 Quality Assessment of Wine and Wine Materials 11.3.4.1 Determination of Glycerol Concentration 11.3.4.2 Determination of Ethanol, Lactate and Glucose Concentrations 11.3.4.3 Determination of Lactate and Glucose Concentrations Using a Multibiosensor 11.3.5 Determination of Sugars in Food 11.3.6 Determination of Arginine in Dietary Supplements and Drugs 11.3.7 Determination of Mycotoxins in Food Samples by Sensors Based on Molecularly Imprinted Polymers 11.4 Conclusions Acknowledgments References Index