Abstract
Vegetable by-products could potentially be suitable to be used as feeds in animal diets, which in general would strengthen the sustainability of both food and feed systems. Two experiments were performed with the objective to evaluate the aerobic spoilage via visual inspection and short term ensiling process of carrot by-products with silage additives (lactic acid bacteria [LAB] inoculants or formic acid [FA]). In the first experiment (Exp. 1), carrot by-product was treated with five additives including a control without additive, two commercial LAB inoculants (heterofermentative and homofermentative), an in-house isolated LAB mixture and a commercial FA based product. Second experiment (Exp. 2) used a 2 × 3 factorial design (type of raw material [carrot by-product with or without pieces] and additive treatment [control, heterofermentative LAB inoculant or FA based product]). Use of FA restricted lactic acid fermentation indicated by the high residual water soluble carbohydrate concentration while simultaneously stimulating ethanol production. LAB inoculants were not able to efficiently affect quality of ensiled carrot by-products. Use of FA also delayed the spoilage of the fresh carrot by-product particularly in Exp. 1.
Highlights
Incremental demand in consumer choices and growth of population result in large quantities of biowaste worldwide (Karak et al 2012)
According to Stenmarck et al (2016), about 88 million tons of food waste is generated in the entire food chain of Europe including both edible food and inedible parts associated with food
The carrot mass was ensiled in 3 replicates in 1.5-l glass jars, which were allowed to ferment for 28 days
Summary
Incremental demand in consumer choices and growth of population result in large quantities of biowaste worldwide (Karak et al 2012). There is a requirement for a more sustainable production in the food industry, where many by-products become biowaste along the process chain. According to Stenmarck et al (2016), about 88 million tons of food waste is generated in the entire food chain of Europe including both edible food and inedible parts associated with food. This waste represents about 20% of the total food produced and the sectors contributing the most to food waste are households and processing. The production of vegetables is typically seasonal, and in many cases they are processed by small or medium size companies resulting in rather small batches of side streams, which makes efficient utilization of them challenging
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