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Activated carbon foam was prepared via direct pyrolysis of waste bread (WB) under CO2 atmosphere. The product was characterized by N2 adsorption/desorption and Fourier transform infrared spectroscopy (FTIR). The preparation process was investigated online by a thermogravimetric analyzer coupled with FTIR (TG-FTIR). The adsorption isotherms of methylene blue (MB) by the product were investigated. The experimental data demonstrated that the product had a high surface area of 1575 m2 g−1 and a total pore volume of 0.883 cm3 g−1. Thermal decomposition of polymers in WB mainly occurred between 200 and 500 °C, leading to the release of carbonyl compounds, aliphatic hydrocarbons, alcohols, and furans. The dominant CO2 activation process started at above 800 °C. The MB adsorption equilibrium data followed Langmuir model with a monolayer adsorption capacity of 403 mg g−1. This study provides a reference for the utilization of WB as a promising precursor of activated carbon foam adsorbent, which has highly porous structure and excellent floatability in water. [ABSTRACT FROM AUTHOR]

The increased use of biofuels in place of fossil fuels is one strategy to support the transition to net-zero carbon emissions, particularly in transport applications. However, expansion of the use of 1st generation crops as feedstocks is unsustainable due to the conflict with food use. The use of the lignocellulosic fractions from plants and/or co-products from food production including food wastes could satisfy the demand for biofuels without affecting the use of land and the availability of food, but organisms which can readily ferment all the carbohydrates present in these feedstocks often suffer from more severe bioethanol inhibition effects than yeast. This paper demonstrates the potential of hot gas microbubbles to strip ethanol from a thermophilic fermentation process using Parageobacillus thermoglucosidasius TM333, thereby reducing product inhibition and allowing production to continue beyond the nominal toxic ethanol concentrations of ≤ 2% v/v. Using an experimental rig in which cells were grown in fed-batch cultures on sugars derived from waste bread, and the broth continuously cycled through a purpose-built microbubble stripping unit, it was shown that non/low-inhibitory dissolved ethanol concentrations could be maintained throughout, despite reaching productivities equivalent to 4.7% v/v dissolved ethanol. Ethanol recovered in the condensate was at a concentration appropriate for dewatering to be cost effective and not prohibitively energy intensive. This suggests that hot microbubble stripping could be a valuable technology for the continuous production of bioethanol from fermentation processes which suffer from product inhibition before reaching economically viable titres, which is typical of most thermophilic ethanologenic bacteria. [ABSTRACT FROM AUTHOR]

Beer is the most produced and consumed alcoholic beverage in the world, but the agricultural production of its most common ingredient, i.e. malted barley, is a significant contributor to the overall environmental footprint of beer. In addition, food wastage, particularly bread with millions of slices wasted daily, poses a waste management challenge across the globe. This study aims to address both issues through brewing beer with waste bread that would have otherwise ended up in landfill by replacing a portion of malted barley with waste bread. A sourdough pale ale was brewed at various bread percentages to understand how the inclusion of bread changed the sugar profile and fermentability of the beer. The samples were mashed at two different temperatures, 65 °C and 70 °C, to assess the impacts of mashing. It was found that the volume of alcohol produced declined with increasing bread amounts, but brewing with up to 60 wt% bread produced the same volume of alcohol as a standard beer. A life cycle assessment was performed to quantify the change in cradle to grave environmental impact for brewing beers with varying bread percentages with the view to conduct more targeted feasibility studies in the future with waste bread substitution. Significant reductions in emissions were observed as regards global warming potential, terrestrial ecotoxicity, acidification, eutrophication, ozone depletion, and abiotic depletion of fossil fuels. In particular, the global warming potential for the real-life example microbrewery studied in this work was decreased by 7.13% of the total carbon dioxide equivalent annually, demonstrating the environmental advantages of brewing beer with waste bread.

Bread is the most consumed food and one of the most wasted foods in the world. Every year, millions of tonnes of bread are wasted worldwide. The reason for this is the rapid spoilage of bakery products. This results in a large amount of unused bread in supermarkets and households. However, waste bread could be used as a renewable raw material. The most discussed strategy for recycling bakery waste is fermentation. But there are other methods to utilise bread waste, which will be discussed in the present review. In this review, we examine the latest trends in bread waste recycling; explore the possibilities for producing new chemicals, foods and other products and materials; and determine the efficiency of using bread waste to produce sugar used to make a new product through fermentation and other technologies. Bread waste is a good feedstock for microorganisms such as bacteria, fungi and yeasts. These microorganisms produce glucose from bread waste. After glucose extraction, the hydrolysate can be further fermented by microorganisms to produce lactic acid, hydrogen, ethanol, 2,3-butanediol, paramylon and syngas. Bread waste is also used to produce textiles and graphene. Already now, the processing of stale bread by extrusion to make a new product is used in manufacturing. In the last decade, craft breweries have learnt to use leftover bread to brew beer, saving millions of slices of bread each year. • Creation of new products from waste bread. • Possibilities of glucose obtaining from waste bread. • Bread waste is a potential feedstock for bacteria, fungi and yeasts. • Bread waste is a promising raw material for chemicals production. • Bread waste fermentation technologies. [ABSTRACT FROM AUTHOR]

Food waste has been widely valorized in the past years in order to develop eco-friendly materials. Among others, bread waste is currently of increasing interest, as it is considered a huge global issue with serious environmental impacts and significant economic losses that have become even greater in the post-pandemic years due to an increase in cereal prices, which has led to higher production costs and bread prices. Owing to its richness in polysaccharides, bread waste has been previously studied for its physico-chemical characteristics and its numerous biotechnological applications. The present review highlights the re-use of bread waste and its valorization as a valuable resource by making value-added products through numerous technological processes to increase efficiency at all stages. Many research studies reporting several transformation methods of surplus bread into ethanol, lactic acid, succinic acid, biohydrogen, hydroxymethylfurfural, proteins and pigments, glucose–fructose syrup, aroma compounds, and enzymes are widely discussed. The wide variety of suggested applications for recycling bread waste provides significant insights into the role of technology development in potentially maximizing resource recovery and consequently contributing to environmental performance by reducing the amount of bread waste in landfills. [ABSTRACT FROM AUTHOR]

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[Display omitted] • LCA study of fermentative production of succinic acid using bread waste. • GHG emissions and non-renewable energy use (NREU) are evaluated. • Processes using steam and heating oil are found to be environmental hotspots. • GHG emissions and NREU were significantly lower than fossil based succinic acid. According to the US Department of Energy, succinic acid (SA) is a top platform chemical that can be produced from biomass. Bread waste, which has high starch content, is the second most wasted food in the UK and can serve as a potential low cost feedstock for the production of SA. This work evaluates the environmental performance of a proposed biorefinery concept for SA production by fermentation of waste bread using a cradle-to-factory gate life cycle assessment approach. The performance was assessed in terms of greenhouse gas (GHG) emissions and non-renewable energy use (NREU). Waste bread fermentation demonstrated a better environmental profile compared to the fossil-based system, however, GHG emissions were about 50 % higher as compared to processes using other biomass feedstocks such as corn wet mill or sorghum grains. NREU for fermentative SA production using waste bread was significantly lower (~ 46 %) than fossil-based system and about the same as that of established biomass-based processes, thus proving the great potential of waste bread as a valuable feedstock for bioproduction of useful chemicals. The results show that steam and heating oil used in the process were the biggest contributors to the NREU and GHG emissions. Sensitivity analyses highlighted the importance of the solid biomass waste generated in the process which can potentially be used as fish feed. The LCA analysis can be used for targeted optimization of SA production from bread waste, thereby enabling the utilization of an otherwise waste stream and leading to the establishment of a circular economy. [ABSTRACT FROM AUTHOR]

Supplementary feeding can affect populations of birds. It reduces energy spent on foraging and reduces the risk of starvation, but it also increases the risk of disease transmission and predation. Supplementary feeding may reduce species richness if some species are better able to exploit supplementary food resources than others. Feeding may also artificially inflate the carrying capacity of the ecosystem, leading to bird nuisance in the form of droppings and noise. The aim of this study was to characterise and quantify the risk factors and consequences of feeding free‐living birds in public areas in the western part of the city of Amsterdam. In seven study areas, the following data were collected: bird population size and species composition, feeding events, and the type and amount of supplementary food offered. Estimations were made of the nutritional energy provided and the number of birds that could be supported by the food offered. Members of the public who fed the birds were invited to complete a questionnaire on various aspects of feeding. Results showed that supplementary feeding attracts juvenile gulls and feral pigeons, which could in the long‐term affect biodiversity. Bread was the main category of supplementary food being offered (estimated to be 67% of the total amount of food). The majority of respondents fed birds so as not to waste bread and meal leftovers. In six of the seven areas studied, an overabundance of nutritional energy was calculated. We conclude that the current type and extent of supplementary feeding in the city of Amsterdam is nutritionally unbalanced and affects species diversity at a local level. The overabundance is undesirable for reasons of both animal health, because it can lead to malnutrition, and public health, because surplus food attracts rats and may also have a negative effect on water quality. [ABSTRACT FROM AUTHOR]

In this study, the effect of the flour, which was obtained from stale bread, on flour and bread quality was investigated. The bread that was staled at refrigerator for 7 days was prepared as whole and crumb, and was grinded to convert into flour. The staled whole and crumb bread flours were stored at −18 °C and used to replace 0, 15, 30 and 45% of wheat flour. Then microbiological and physicochemical properties of flours; physical, textural and sensory properties of bread obtained from these composite flours were investigated. We concluded that stale bread flour could be used for bread production at the level of 15%. If the total bread production and consumption is considered, this addition level could provide a significant amount of waste bread recycling each year. [ABSTRACT FROM AUTHOR]

Food waste offers a potential source for bioethanol production, but productivity depends on the chemical composition of the raw materials and the processes involved. However, assessment of the environmental sustainability of these processes is often absent and can be carried out using the Life Cycle Assessment (LCA) methodology. This study aimed to perform an LCA on bioethanol production from mixtures of different wastes, including tubers, fruits, and processed foods, focusing on the gate-to-gate phase. The inventory included a standard scenario and an optimized scenario, which eliminated drying and replaced the phosphate buffer with citric acid. To assess impacts and damages, the Ecoinvent 3.4 database and the ReCiPe 2016 method were used, while uncertainty analysis was carried out using Monte Carlo simulation with the aid of SimaPro software version 8.5.0.0. Results indicate that processed food blends generate the greatest environmental impacts in all scenarios evaluated. The fermentation stage is the largest contributor to environmental impacts and damage when energy consumption is considered. Without energy consumption, pretreatment and enzymatic hydrolysis become more significant. The most notable categories of environmental impacts and damages are Global Warming Potential (GWP) and Resources. The optimized scenario showed a lower environmental impact compared to the standard scenario, highlighting its potential for more sustainable bioethanol production. [ABSTRACT FROM AUTHOR]

The transition towards a circular economy in the food system is posited as way to harmonize the provision safe, ample and accessible food to a growing population with the reduction the food system's widespread impact on natural resources, the environment, and human health. Within the context of circular food innovation, there is an abundance of assessment approaches allowing researchers to evaluate and guide new technologies, applications, and products. However, specialist circularity tools are underutilized. This research draws from wider circular economy discourse, sustainability assessment methods, and systems-transitions theory to propose a novel framework to appraise and guide circular food innovation. Through a systematic literature review and critical analysis, this work highlights the limitations of existing methods based on a multi-disciplinary lens. In lieu of robust circularity metrics, elaborations within the Life Cycle Assessment (LCA) methodology provide a comprehensive sustainability and circularity assessment, while cross-disciplinary approaches inform the development of technological trajectories in line with system-transitions theories. The proposed framework aims to bridge this gap by providing a holistic approach that incorporates systems perspectives and considers the wider dynamics of sustainability and circular economy via future scenario modelling. By integrating these perspectives, the framework facilitates earlier intervention and broader stakeholder engagement in the sustainability assessment process. Examined primarily within the context of food manufacturing, this work provides new tools for academic research and industrial practitioners, driving transformative change towards a more sustainable and circular food system. [ABSTRACT FROM AUTHOR]

The valorization of bread waste into high-quality protein and biopolymers using the halophilic microorganism Haloferax mediterranei presents a sustainable approach to food waste management and resource optimization. This study successfully coproduced protein and poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) biopolymer with a biomass content of 8.0 ± 0.1 g L−1 and a productivity of 11.1 mg L−1 h−1. The fermentation process employed 3.0% w/v of enzymatically hydrolyzed bread waste. The amino acid profile of the cell biomass revealed a total content of 358 g kg−1 of biomass dry weight (DW), including 147 g kg−1 DW of essential amino acids. The protein quality, assessed through in-vitro enzyme digestion, indicated a high-quality protein with a digestibility value of 0.91 and a protein digestibility-corrected amino acid score (PDCAAS) of 0.78. The PHBV biopolymer component (36.0 ± 6.3% w/w) consisted of a copolymer of 3-hydroxybutyrate and 3-hydroxyvalerate in a 91:9 mol% ratio. This bioconversion process not only mitigates food waste but also generates valuable biomaterials. [ABSTRACT FROM AUTHOR]

Wasted bread (WB) has been studied as an alternative ingredient for increasing the sustainable footprint in the beer production chain. There are gaps in the literature on the impact of WB on beer manufacturing. Thus, the objective was to evaluate the addition of WB as a replacement for wheat flakes in a craft beer. Three formulations with different concentrations of WB were produced and monitored for glucose and maltose concentrations in the mash; the beer was analyzed for ethanol, glycerol, acetic acid, lactic acid, pH, acidity, turbidity, color, and volatile compounds. Sensory analysis was performed by a trained panel. In the initial stages of mashing, a higher concentration of sugars was found in the wort with WB added, while, at the end stages, this was higher in the control wort. The addition of WB resulted in beers with a lower turbidity, darker color, and lower concentrations of ethanol, glycerol, and acetic acid. Among the volatile compounds, D-limonene, ethyl dodecanoate, heptanol, acetaldehyde, and ethyl acetate should be further explored as markers for the presence of WB. Higher intensities of banana odor and flavors were observed by the trained panel when there was a greater substitution of wheat flakes. WB is a low-cost and effective ingredient for beer production, although more work is needed for its large-scale use. [ABSTRACT FROM AUTHOR]