Abstract
One of the major challenges in sustainable waste management in the agri-food industry following the “zero waste” model is the application of the circular economy strategy, including the development of innovative waste utilization techniques. The conversion of agri-food waste into carriers for the immobilization of enzymes is one such technique. Replacing chemical catalysts with immobilized enzymes (i.e., immobilized/heterogeneous biocatalysts) could help reduce the energy efficiency and environmental sustainability problems of existing chemically catalysed processes. On the other hand, the economics of the process strongly depend on the price of the immobilized enzyme. The conversion of agricultural and food wastes into low-cost enzyme carriers could lead to the development of immobilized enzymes with desirable operating characteristics and subsequently lower the price of immobilized enzymes for use in biocatalytic production. In this context, this review provides insight into the possibilities of reusing food industry wastes, namely, eggshells, coffee grounds, and brown onion skins, as carriers for lipase immobilization.
Highlights
The development of a new generation of immobilized biocatalysts is a priority in line with the growing interest in industrial products obtained in a healthy and sustainable way [1], regardless of the following product groups: food, chemicals, or pharmaceuticals
This review provides insight into the possibilities of reusing food industry wastes, namely, eggshells, coffee grounds, and brown onion skins, as carriers for lipase immobilization
It is expected that during immobilization of lipase on the lignocellulosic material obtained by pretreatment of spent coffee grounds or brown onion skins, multiple interactions will occur between the side branches of the enzyme and the functional groups of the lignocellulosic material
Summary
The development of a new generation of immobilized (heterogeneous) biocatalysts is a priority in line with the growing interest in industrial products obtained in a healthy and sustainable way [1], regardless of the following product groups: food, chemicals (biofuels), or pharmaceuticals. One of the five major challenges of sustainable waste management in the agri-food industry using the “zero-waste” model [7] is the development of innovative waste utilization techniques for the production of chemicals, fine chemicals, bioactive compounds, enzymes, and functional materials. These products have, at least, twice the added value of products derived from the currently prevailing, outdated waste management strategies that are not consistent with sustainable development. This review provides insight into the potential for reuse of less commonly considered agri-food wastes as carriers for lipase immobilization, focusing on eggshells, coffee grounds, and brown onion skins
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