Bread Waste Research Articles

Purification and immobilization of engineered glucose dehydrogenase: a new approach to producing gluconic acid from breadwaste

BackgroundPlatform chemicals are essential to industrial processes. Used as starting materials for the manufacture of diverse products, their cheap availability and efficient sourcing are an industrial requirement. Increasing concerns about the depletion of natural resources and growing environmental consciousness have led to a focus on the economics and ecological viability of bio-based platform chemical production. Contemporary approaches include the use of immobilized enzymes that can be harnessed to produce high-value chemicals from waste.ResultsIn this study, an engineered glucose dehydrogenase (GDH) was optimized for gluconic acid (GA) production. Sulfolobus solfataricus GDH was expressed in Escherichia coli. The Km and Vmax values for recombinant GDH were calculated as 0.87 mM and 5.91 U/mg, respectively. Recombinant GDH was immobilized on a hierarchically porous silica support (MM-SBA-15) and its activity was compared with GDH immobilized on three commercially available supports. MM-SBA-15 showed significantly higher immobilization efficiency (> 98%) than the commercial supports. After 5 cycles, GDH activity was at least 14% greater than the remaining activity on commercial supports. Glucose in bread waste hydrolysate was converted to GA by free-state and immobilized GDH. After the 10th reuse cycle on MM-SBA-15, a 22% conversion yield was observed, generating 25 gGA/gGDH. The highest GA production efficiency was 47 gGA/gGDH using free-state GDH.ConclusionsThis study demonstrates the feasibility of enzymatically converting BWH to GA: immobilizing GDH on MM-SBA-15 renders the enzyme more stable and permits its multiple reuse.

Evaluation of Bread Waste Fortified with Moringa Leaf Meal on Performance and Health Status of Broiler Chickens

Aim: This study is to evaluate the effects of using bread waste fortified with moringa leaf meal on broiler chickens.
 Methodology: Bread wastes were sun-dried and moringa leaves air-dried. The two dried products were milled separately. Thereafter, the meals were mixed in ratio 9:1 (9 kg Bread Waste + 1 kg Moringa Leaf) to produced fortified bread wastes. Four broiler starter diets and four finisher diets were formulated using fortified bread waste at graded levels of 0, 5, 10 and 15% and designated diets I, II, III and IV, respectively. Two hundred chicks were assigned to four dietary treatments of five replicates and ten chicks per replicate in a Completely Randomized Design. Diets and water were fed to the broilers ad libitum from 0 - 28 days as starter phase and 29 - 56 days as finisher phase.
 Results: Highest final weight gain and total weight gain (2.12 kg/bird and 2.07 kg/bird) and least feed conversion ratio (2.32) were observed in bird fed Diet I. The dressed weight, eviscerated weight, head, chest, drumstick, wing, thigh, back and shank were influenced significantly (P˂0.05) by the dietary treatments. Highest dressed weight (92.64%), eviscerated weight (79.52%), head (25.34 g/kg body weight), chest (206.53 g/kg body weight) and wing (83.10g/kg body weight) were recorded in bird fed Diet I. Only lymphocyte was influenced (P < .05) by the dietary treatments. Erythrocyte sedimentation rate varies: 2.33 - 3.33 mm/hour, packed cell volume: 26.67 - 28.67%, haemoglobin concentration: 9.23 - 9.88 g/100 ml and mean cell haemoglobin concentration: 34.41 - 34.61%. Cholesterol and alkaline phosphatase were influenced (P < 0.05) by the dietary treatments. The cholesterol: 22.57 - 32.78 mg/dl and alkaline phosphatase: 144.17-150.98 IU/I.
 Conclusion: From the results obtained in this study, it can be concluded that increasing levels of fortified bread wastes in broiler chicken diets up till 5% inclusion level can be practiced.

DAMPAK PEMBERIAN ROTI AFKIR TERHADAP EFISIENSI REPRODUKSI SAPI PERAH Friesian Holstein DI WILAYAH KERJA KPSP SETIA KAWAN NONGKOJAJAR, PASURUAN

The purpose of this research is to know the impact of bread waste to efficiency reproduction of Friesian Holstein cow in regional working KPSP Setia Kawan Nongkojajar, Pasuruan by value Service per Conception (S/C), Conception Rate (CR), Days Open (DO). Method in this research is the dependent variable observed is the reproductive efficiency, the dependent variable as a supporter is the cow has given birth, the healthy dairy cow, the feed volume given. The data obtained is processed by using descriptive analysis to get the reproduction efficiency figure. The result of the research indicate that the value of Service per Conception (S/C) = 1.5 ± 0.69 times, Days Open (DO) = 95.6 ± 11.32 days and Conception Rate (CR) = 65% and Fertility Status (FS) = 72,4%. Results of this study can be concluded that bread waste provided by the breeder as an additional feed for dairy cow has no significant effect.

Wasted Bread as Substrate for the Cultivation of Starters for the Food Industry.

The amount of bread wasted daily worldwide, throughout its entire lifecycle, from production to distribution, is estimated to be hundreds of tons, therefore representing both economic and environmental issues. This work aimed at the valorization of wasted bread, setting-up a protocol for obtaining a growth medium to be used for the cultivation of food industry microbial starters. The optimization of the protocol included the set-up of parameters for the hydrolysis of the bread nutrient compounds with proteolytic and amylolytic enzymes and the supplementation with nitrogen and/or carbon sources. The suitability of the optimized medium for the growth of lactic acid bacteria, yeasts and fungi from dairy, bakery, and wine industries was assessed. Lactic acid bacteria growth was strongly affected by the quantity and quality of nitrogen sources employed, while yeasts and fungi growth exceeded that obtained with the reference media commonly employed for their cultivation. Wasted bread medium (WBM) represents a realistic option for the valorization and re-use of bread waste, responding to the modern vision of circular economy.

Green hydrothermal synthesis of high quality single and few layers graphene sheets by bread waste as precursor

Graphene and its derivatives are ideal candidates for a variety of applications due to their distinctive optical, thermal, mechanical, and electronic properties, but its high price limits its application. Because of scalable graphene production method still stands as a serious barrier for its broad use. Here we develop a simple method to produce high quality single layer graphene with approximately 3 $/m2 in cost, while current price is about 56,000 $/m2. Food waste (bread waste) is used as starting material. Therefore, our introduced method also can serve as a valuable alternative to recycle food waste. Precursor concentration, pH and reaction temperature can create significant effects on the quality of final products. Single layer graphene sheet is achieved when concentration, reaction temperature and pH is used in 2 g/L, 180 °C and 7, respectively. Reaction is performed in ambient condition which is an advantage for scale up this method.

System Dynamics Modelling of Bread Waste Problem

Bread waste is a significant economic and environmental problem for many countries. In this paper, we propose a system dynamics approach for bread waste problem that involves significant complexities such as feedbacks and dynamic elements. System dynamics modelling is a simulation method that allows to model these complexities and investigate the impact of public policies on the system performance. We develop a system dynamics model of bread production and consumption dynamics within a geographical area. We design numerous computational experiments by using the related data from Istanbul, Turkey. The experiments suggest that the shelf life is the most important factor on the waste production: doubling the shelf life of the bread can reduce the bread waste by 25%.

Установяване на обменната енергия и истинската смилаемост на протеина на екструдирани вторични продукти от хлебопроизводството (хлебни отпадъци) при балансови опити с птици

Using methods for balance experiments, the apparent (AMEn), the true (TMEn) metabolizable energy (0-n balance corrected) and the coefficient of true digestibility of the nitrogen/protein (CTDP) of extruded bread wastes have been studied. The chemical composition of the dry matter of the fodder was, as follow (in %): crude protein – 12.28; crude fats – 1.34; crude fiber – 2.28; NPE – 80.1. The following energy/protein levels in the DM have been established: (AMEn – 14.17 MJ/kg; TMEn – 15.37 MJ/kg; CTDP - 84.15. The established nutritional values are similar to those of wheat, both fodders can be replaced each other in the production of compound feed for poultry.

Using Hermetia illucens larvae to process biowaste from aquaculture production

Abstract Aquaculture is a fast-growing activity that is generating increasing volumes of organic waste such as fish carcasses, which must be managed. In a study evaluating black soldier fly (BSF) larvae composting of this waste stream, we tested 21 combinations of reclaimed bread waste and aquaculture waste (with replacement increments of 5%). The best treatments were validated in a second experiment. Within 11–12 days of treatment, inclusion of 15% aquaculture waste increased larvae size by 35% and body protein content by 60% (45%DM) compared with larvae fed only bread waste. Bioconversion of materials was favored by the addition of aquaculture waste, reaching 18%DM. However, as revealed by a principal component analysis, 50.5% of the data variance was weighted by the addition of aquaculture waste in the treatments, negatively correlating to larvae survival, which declined as more of this waste stream was added. Nevertheless, the nitrogen content of the final compost increased as more aquaculture waste was added, while nitrogen volatilization varied slightly (max. 33% of total nitrogen). Overall, addition of small amounts (

Tailoring acidity and porosity of alumina catalysts via transition metal doping for glucose conversion in biorefinery

Efficient conversion of food waste to value-added products necessitates the development of high-performance heterogeneous catalysts. This study evaluated the use of Al2O3 as a low-cost and abundant support material for fabricating Lewis acid catalysts, i.e., through the in-situ doping of Cu, Ni, Co, and Zr into Al2O3 followed by calcination. The characterisation results show that all catalysts were mainly amorphous. In particular, adding the transition metals to the Al2O3 matrix resulted in the increase of acidity and meso-/micro-pores. The catalysts were evaluated in the conversion of glucose, which can be easily derived from starch-rich food waste (e.g., bread waste) via hydrolysis, to fructose in biorefinery. The results indicate that the Ni-doped Al2O3 (Al-Ni-C) achieved the highest fructose yield (19 mol%) and selectivity (59 mol%) under heating at 170 °C for 20 min, of which the performance falls into the range reported in literature. In contrast, the Zr-doped Al2O3 (Al-Zr-C) presented the lowest fructose selectivity despite the highest glucose conversion, meaning that the catalyst was relatively active towards the side reactions of glucose and intermediates. The porosity and acidity, modified via metal impregnation, were deduced as the determinants of the catalytic performance. It is noteworthy that the importance of these parameters may vary in a relative sense and the limiting factor could shift from one parameter to another. Therefore, evaluating physicochemical properties as a whole, instead of the unilateral improvement of a single parameter, is encouraged to leverage each functionality for cost-effectiveness. This study provides insights into the structure-performance relationships to promote advance in catalyst design serving a sustainable food waste biorefinery.

Optimization of Protease and Amylase Production by Rhizopus oryzae Cultivated on Bread Waste Using Solid-State Fermentation

This research was carried for the coproduction of two industrial enzymes: α-amylase and protease via SSF by Rhizopus oryzae on humidified bread waste. Fermentation time, inoculum size, initial moisture content, salt solutions, and the thickness of the substrate were investigated one by one. Fungus culture was carried out in sterile aluminum trays, and pH was adjusted to 5.5. The main results showed that the highest levels of enzyme production were obtained at 120 h, 65% relative humidity, height media of 1 cm, 105 spore/g, and M-9 solution (g/L): NaH2PO4, 12.8; KH2PO4, 3; NaCl, 0.5; NH4Cl, 1; MgSO4 7H2O, 0.5; CaCl2 2H2O, 0.01. α-Amylase (100 U/g) and protease (2400 U/g) produced by SSF from Rhizopus oryzae (CH4) on BW as substrate are of great interest in industries and could be valorized as enhancers of the bread making process.

Energy values and standardized ileal digestibility of amino acids in some feedstuffs for broilers

The objective of this study was to determine the energy values, standardized ileal digestibility coefficients and digestible amino acid contents of parboiled brown rice bran (PBRB), protein sorghum meal (PSM) and bread waste meal (BWM) in broiler diets. In the first trial, 144 broiler chicks at 14 days of age were evaluated in a completely randomized design involving three feedstuffs + a control diet, with six replicates and six birds per experimental unit. The total excreta collection method was adopted to determine the energy values of the feedstuffs. In the second trial, 144 broilers at 24 days of age were used in a completely randomized design involving three feedstuffs + a protein-free diet, with six replicates and six birds per experimental unit. Ileal digesta was harvested to determine the standardized ileal digestibility coefficients and digestible amino acid contents of the feedstuffs. The nitrogen-corrected apparent metabolizable energy (AMEn) values of PBRB, PSM and BWM were 2638, 2799 and 3399 kcal.kg-1, respectively. The metabolizability coefficients of AMEn (CAMEn) of PBRB, PSM and BWM were 54.13, 57.35 and 86.66%, respectively. Bread waste meal had the highest CAMEn (p < 0.05) and standardized ileal digestibility of amino acids (p < 0.01), followed by PBRB and PSM. The main limiting digestible amino acids in PBRB, PSM and BWM were found at the following respective levels: methionine - 0.19, 0.33 and 0.24%; lysine - 0.40, 0.46 and 0.40%; threonine - 0.25, 0.50 and 0.45%; and valine - 0.44, 0.73 and 0.48%.

Effect of using dried bread waste on nutrition of two strains of Japanese quail during growth and eggs production

Effect of using dried bread waste on nutrition of two strains of Japanese quail during growth and eggs production

Determination of Bread Waste Condition and Factors Affecting Waste: The Case of Kahramanmaraş City Center

Bu araştırmanın amacı Kahramanmaraş ili
 kent merkezindeki tüketicilerin ekmek tüketim durumlarını ve ekmek israfına
 etki eden faktörleri belirlemektir. Araştırmanın ana materyalini Kahramanmaraş
 ili kent merkezinde 384 tüketici ile yapılan anketlerden elde edilen veriler
 oluşturmaktadır. Verilerin analizinde tanımlayıcı
 istatistikler, One-Way ANOVA ve Ki-kare testlerinden yararlanılmıştır.
 Araştırma bulgularına göre, hanehalklarının günde ortalama 3.18 adet ekmek
 tükettikleri ve bu ekmeğe 3.24 TL/gün harcadıkları tespit edilmiştir.
 Tüketiciler en çok somun ekmeği tercih etmektedirler. Tüketicilerin
 %55.99’u ekmek israfında bulunmakta ve günlük alınan ekmeğin %9.17’sini israf
 etmektedirler. Araştırma sonucunda, ekmek israf etme
 durumu ile eşin çalışması, oturdukları binada kapıcı olma durumu, hanehalkı
 birey sayısı, gelir, kilo problemi olma durumu ve ekmek satın alma sıklığı
 arasında istatistiki açıdan anlamlı bir farkın olduğu tespit edilmiştir. Bu
 sonuçlar değerlendirildiğinde ekmeği sıklıkla satın alan ve taze olarak tüketen
 tüketicilerin ekmek israfını önlemek amacıyla ekmeğin gramajının azaltılması
 önerilmektedir. Geliri yüksek ve eşi çalışmayan tüketicilere, artan ekmekleri
 değerlendirmeleri yöntemlerini içeren seminerlerin verilmesi ekmek israfını azaltmaya
 katkı sağlayacaktır. 

Bread loss rates at the supplier-retailer interface – Analysis of risk factors to support waste prevention measures

This paper quantifies bread waste throughout the Swedish supply chain and investigates the loss rate of pre-packaged bread products at the supplier-retailer interface. The goal is to understand the extent of bread waste in Sweden and to identify risk factors for high quantities of waste at the supplier-retailer interface, in order to provide information supporting waste prevention measures. The study uses primary data, in combination with national statistics and data from sustainability reports and the literature. Primary data were collected from 380 stores of a Swedish retail company and a bakery. Bread waste was calculated to be 80 410 tons/year in Sweden, the equivalent of 8.1 kg per person/year, and was found to be concentrated at households and in retail, specifically at the supplier-retailer interface. The results provide evidence that take-back agreements between suppliers and retailers, where the retailer only pays for sold products and the supplier bears the cost of the unsold products and their collection and treatment, are risk factors for high waste generation. Current business models may need to be changed to achieve a more sustainable bread supply chain with less waste.

Cereal supply chain waste in the context of circular economy

Taking into consideration the circular economy context, from cereal production and processing result by-products and residues which can be transformed into the new raw materials. Straw, husks, brans, flours, bread waste, confectionary waste, so on, can be re-used using different processes such as: extraction, fermentation, microorganism cultivation, for obtaining added value products. These new products obtained can be: biofuels, enzymes, biodegradable material food contact, single cell protein, bio-adsorbent, nanoparticles, bio alcohol, bioactive compounds like fibres, phytochemicals, minerals, so on. This paper is a short review regarding sharing knowledge and good practices in implementing circular economy within food systems, specifically, cereal supply chain.

The efficiency of the enzyme preparations during the hydrolysate preparation from wheat bread wastes

The efficiency of the enzyme preparations during the hydrolysate preparation from wheat bread wastes

Study on Possibility of Cleaner Production Application at Small Scale Bakery Industry in Pekalongan Indonesia

This study analyzed the opportunities for implementing a cleaner production of small bread industries. The research begun with identification of the process stages, problems and opportunities for the application of cleaner production as well as an analysis of alternative feasibility of environmental, technical and financial aspects. The study found a variety of problems such as no special fermentation chambers, no determination of fermentation time, scattered flour, smoking workers, spilt dough, inappropriate placing goods, and the use of lights during the day, untreated eggshells, leftover bread and off-grade bread, the liquid waste from the washing process goes into the water body, unsold bread, and does not have a halal certificate. The recommended alternatives are making space and determining fermentation time, Good Manufacturing Practices, lighting re-design during the day, eggshells process into fertilizer, the remaining slices of bread and off-grade bread are processed into bread crumb flour, four stages of washing, submitting halal certificates, and bread waste flour as animal feeds. The implementation of cleaner production can: (i) increase bread production of 21.19 to 21.80 ton/month, (ii) reduce washing water from 4,000 to 3,600 liters/month, (iii) cut electricity from 1,613 to 1,593 kWh/month, (iv) improve treated solid waste from 3.27 to 3.43 tons/month, and (v) increased sales of fresh bread to 34,996 packs/month and sweet bread 14,560 packs/month. The total profit that can be obtained by applying cleaner production is Rp 21,324,000 per month. Keywords : cleaner production, feasibility analysis, small bread industry DOI : 10.7176/CPER/59-01

Effects of Packaging and Food Waste Prevention by Consumers on the Environmental Impact of Production and Consumption of Bread in Norway

Bread is a staple food in Norway, with a yearly per capita consumption of 52 kg. It is an important source of energy, dietary fibre and protein as well as certain minerals and vitamins. Previous studies have shown that bread has a relatively low environmental impact compared with other foods. Food waste studies, however, have shown that bread and other baked goods have a high wastage rate in Norway. On the basis of lower Norwegian wheat yields, it is therefore expected that the environmental impact of bread could be higher than in other European countries. The purpose of this study was to assess the environmental impact of bread from cradle to grave, identify environmental hotspots, examine the role of packaging in bread waste and identify possible remediation measures with a particular focus on the post-farm value chain. The results showed that for every kilogram of bread consumed, the global warming potential was 0.99 kg CO2-eq, the eutrophication potential was 7.2 g PO4-eq, the acidification potential was 8.4 g SO2-eq and the cumulative energy demand was 18 MJ. The principal uncertainty within the calculation was the use of database data for the 21 ingredients. For example, the effect of soil mineralisation, which could give significant CO2 and N2O emissions, was not included because figures have only been quantified for a few ingredients and there is no international agreement on the methodology. The primary hotspot was the production of the ingredients, principally at the agricultural stage, while bread waste took the second place. The highest potential for the reduction of post-farm environmental impact lies in reducing product wastage at the retail and consumer stages. Consumers already employ strategies to reduce wastage, such as using extra packaging and freezing and toasting bread. This study shows that other consumer packaging solutions can keep the bread fresh for longer, thus reducing wastage and the need for the abovementioned consumer strategies. Nevertheless, other researches in this subject have shown that consumer preferences and behaviours play a significant role in the creation of bread waste, and this should therefore be taken into account when planning reduction measures.

Bread crumbs extrudates: A new approach for reducing bread waste

Processing bread wastes constitutes a major problem for most bakeries. They are generally processed into “bread crumbs” and used in breading formulations. The aim of the study was to develop a new way of reducing bread wastes by processing bread crumbs in extrusion cooking. The effects of feed moisture and exit die temperature on physical and functional properties of bread crumbs extrudates (BCEs) were investigated in comparison to wheat flour extrudates (WFEs). Feed rate, screw speed and die hole diameter were kept constant (4.0 kg/h, 200 rpm and 2.0 mm, respectively). Exit die temperature was adjusted to 120, 135 or 150 °C, while feed moisture content was 13, 15 or 17%. Especially at low feed moisture content (13%), BCEs had higher expansion index values (7.57–8.07), than WFEs (5.88–6.01). The lowest bulk density values were 0.02 and 0.06 g cm−3 for BCEs and WFEs, respectively. BCEs had significantly softer and more crispy textures than WFEs at all extrusion conditions studied. BCEs' dietary fibre contents (5.75–7.28%) were significantly higher than WFEs' (4.58–5.50%). Resistant starch contents also demonstrated a similar trend. These improved properties confirmed that, bread crumbs are promising raw material in extrusion cooking and expected to provide products with added-value from bread wastes.

Consumers‘ Bread Consumption Habits and Waste Status: Hatay/Turkey Example

In this study, it was aimed to determine the reasons for the waste of bread among consumers in Hatay province and what should be taken for the elimination of these causes. The subjects of this study were the data obtained from 406 consumers selected from the city center. The data were obtained through face to face interviews during the period of May-2017. In the questionnaire, there were questions towards determining the bread consumption habits, consumption preferences and bread waste levels along with the socio-demographic characteristics of the consumers. Cross tabulation and chi-square analysis were used in the evaluation and comparison of the data. It was determined that the amount of bread consumed per person was 278 g/day and 7% of the total family consumption of bread was wasted without any consumption. While the most consumed types of bread are traditional white bread and flatbread, bakeries and groceries are the most common places to buy bread. Consumers usually buy bread twice a day and the main considerations in the consumers‘ preference for bread purchase are that the establishments comply with hygiene requirements and that quality materials are used in the bread making process. Staling and bad taste are among the significant issues in bread wastage. Taking future trends in the sector into consideration, producers should pay attention to product quality, production according to health conditions and longer shelf life on bread; depending on consumer awareness. The producers should diversify their production of bread and other bakery products.