6533b86ffe1ef96bd12cdc26
RESEARCH PRODUCT
Sustainability of food industry wastes: a microbial approach
Sergi MaicasJ.j. Mateosubject
WineFood industrybusiness.industrymedia_common.quotation_subjectMicrobiological ProcessesPulp and paper industryCosmeticsBiofuelSustainabilityMediterranean areaEnvironmental sciencebusinessmedia_commonOlive oildescription
Abstract Agro-food industrial by-products signify a grave environmental problem. In addition to the conventional irrigation with wastewaters, the application of solids to the soil, and the extraction of worthwhile compounds for the pharmaceutical, cosmetics, and food industries, a microbiological strategy is also possible. In this review, the most promising microbiological methods for the valorization of wine and oil by-products are shown. Recently, there has been an upsurge in the exploitation of the waste materials generated by the wine and olive oil industries. Treatments by physical and chemical processes are generally costly, and they do not often provide entire solutions. Microbiological processes for the processing of olive and grape residues have seen worldwide applications, and they are considered to be environmentally respectful, reliable, and, in most cases, cost-effective. Production of added-value products such as edible mushrooms, biofuels, organic acids, polymers, and enzymes appear to be the new frontier in by-products valorization. Our chapter has been centered on two principal food industries in the Mediterranean area: wine and olive oil production.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2021-01-01 |