Fermentation Of Vegetable Wastes Research Articles

Role of Microbial Fermentation in the Bio-Production of Food Aroma Compounds from Vegetable Waste

Flavour is a key driver of consumer preferences and acceptability of foods, and the food industry has made food aroma compounds a crucial area of research. At present, about 80% of food aroma compounds are produced by chemical synthesis; however, alternative production approaches have been explored to meet consumers’ demand for “clean label” food products and “natural” aromas. Bio-production of food aroma compounds from vegetable wastes through fermentation has emerged as a promising alternative. This review showed that fungi and yeasts, and also lactic acid bacteria, can be used to produce aroma compounds through the fermentation of vegetable waste. The produced compounds were mostly responsible for sweet, fruity, and floral notes. Other molecules imparting cheesy/buttery, creamy, green, herbal, grass notes were also obtained through the fermentation of vegetable food waste. Substrates varied from agricultural waste such as rice bran to by-products and waste from the fruit supply chain, in particular pomace, peels, pods. During the study, challenges and limitations for the scale-up of the process emerged. The production of aromas is still strongly strain and waste dependent. Certain aspects thus still require attention to avoid that a joint occurrence of technical challenges may cause the failure of the process.

Sustainable PHBV/CuS Composite Obtained from Waste Valorization for Wastewater Purification by Visible Light‐Activated Photocatalytic Activity

AbstractThe persistency of antimicrobial compounds in the water cycle accelerates the issue of antimicrobial resistance. Therefore, effective wastewater remediation approaches, which can be implemented on a large scale, are urgently required. This study aims at preparing a sustainable organic/inorganic composite material that can photo‐catalyze the degradation of organic pollutants in wastewater by using visible light. Specifically, films and porous composites are composed of poly(3‐hydroxybutyrate‐co‐3‐hydroxyvalerate) (PHBV) as supporting material, and copper sulfide (CuS) as active photocatalyst. It is noteworthy that the proposed composite can be fully produced from waste valorization, since PHBV is a polymer, which can be obtained by fermentation of vegetable wastes, and CuS is synthesized from industrial sulfur wastes. The produced composites show remarkable capabilities in the photodegradation of tetracycline and methylene blue, selected as model organic pollutants. Moreover, the PHBV/CuS composites can be reused multiple times with minimal loss in photocatalytic efficiency. The suggested approach is not only sustainable and cost‐effective, but also solves issues occurring in the application of the photodegradation techniques currently reported, such as the consumption of fossil‐based chemicals and photocatalyst removal from the purified water using with expensive procedures.

Development and characterization of hybrid liquid fertilizer from celery and cucumber wastes

Agriculture is one of the most important sectors in Malaysia. Since huge amount of vegetable wastes gives negative impacts towards the environment, they can be used to produce hybrid liquid fertilizer to facilitate the growth of the plant. Hybrid liquid fertilizer is a fertilizer that is made from addition of ammonia to fermented liquid from the fermentation of vegetable wastes and brown sugar. The objectives of this study are to produce hybrid liquid fertilizer as a growth booster from fermentation, to characterize the developed hybrid liquid fertilizer, and to analyze the effect of hybrid liquid fertilizer on the growth of mung beans. The hybrid liquid fertilizer obtained was used to analyze the nutrients content by using ICP-MS. pH of the hybrid liquid fertilizers were also tested. The result showed that the pH decreases as days of fermentation increases due to the production of acids. In ICP-MS analysis, potassium content in the samples increases with increasing days of fermentation. The same trend goes for phosphorous except for the hybrid liquid fertilizer of cucumber with 4 g of ammonia. Hybrid liquid fertilizer of celery with 2 g of ammonia at 7 days fermentation showed to be the most suitable to be used for the growth of plant as it produced the best results for the height of mung bean plant, the length of the leaves and the width of the leaves.

The Nutrition Waste Vegetables with <i>Invitro</i> Using Rumen Liquids for Feed

Rumen fluid has enormous potential in reducing fiber content; it can utilize in hydrolyzing vegetable waste containing cellulose. This study aims to analyze the nutrition of vegetable waste Invitro using rumen fluid. This research uses a factorial pattern with the complete randomized complete design. The first factor was the dosage of rumen fluid 1%, 2%, 3%, and the second element was four days, six days, eight days, ten days in the process of fermentation of vegetable waste. The results showed that fermentation of vegetable waste with rumen fluid dose, length of incubation time, and interaction were both significant (P 0.05) on the crude fat content. The different rumen fluid dose treatment on the vegetable waste had a significant impact (p 0.05) and the interaction of both (p> 0.05). The results concluded that to produce quality nutrition of vegetable waste should be fermented by using dose 3% rumen liquid and four days incubation.