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The mesquite tree (Prosopis juliflora) is cultivated across 500,000 hectares in the semi-arid region of Brazil, primarily aimed at recovering degraded areas in the northeastern part of the country, which represents 15.7% of the national territory. However, its economic potential remains underutilized. Mesquite pods are particularly rich in carbohydrates, making them a promising raw material for bioethanol production. This study investigates the production of first-generation bioethanol from mesquite pods as feedstock. Mature pods were sourced from local producers in Sumé Town, located in the Cariri Paraibano microregion of Brazil. Sugar extraction from the mesquite pods involved hydration followed by pressing, with the extracted juice adjusted to a pH of 4.3 and soluble solids (°Brix) concentrations corrected to 20, 18, and 16. The juice was then subjected to fermentation using different yeast strains (fresh yeast, granular yeast, and FLNF CA-11) at a concentration of 25 g L−1. Alcoholic fermentation was carried out in a batch system, with measurements of cell concentration (biomass), soluble solids (°Brix), ethanol concentration (°GL), and pH taken at 2 h intervals over a 20 h period. The best physicochemical characterization of bioethanol was obtained using the LNF CA-11 yeast at 20 °Brix, producing a biofuel that met Brazilian legal standards set by the National Petroleum Agency (ANP). The bioethanol had a colorless appearance and was free of impurities, with a titratable acidity of 28.2 mg of acetic acid, electrical conductivity of 282.33 µS m−1, a specific mass of 809 kg m−3, an alcohol content of 95.5 °GL, a pH of 6.28, and no evaporation residue in 100 mL. Additionally, the highest bioethanol yield was achieved with broth fermented at 18 °Brix and LNF CA-11 yeast. These results highlight the potential of mesquite pods as a renewable energy alternative, especially relevant in the context of the global climate crisis; the growing need to reduce dependence on fossil fuels; and the need to reduce environmental problems; and they promote the added-value and use of this product. [ABSTRACT FROM AUTHOR]

In Japan, rising demand for waxy barley has led to concerns over bran waste. We investigated the effects of replacing wheat flour with different proportions of the waxy variety 'Kirarimochi' barley bran on the physical properties and health functionality of the bread. We used both the inner bran layer (IBLP) and outer bran layer (OBLP) of waxy barley as replacement sources and tested their effects on the appearance, height, specific volume, β-glucan, antioxidant properties, physical and sensory properties of bread. Bread with a 10% IBLP replacement group showed significantly increased height, specific volume, and softness compared to the control, indicating that IBLP at this level serves as an effective enhancer of bread volume and texture. At higher replacement levels (30–50% IBLP), the breads exhibited increased β-glucan content and enhanced antioxidant properties. Sensory evaluation revealed a stronger aroma, increased moistness, and stickiness of bread with 50% IBLP substitutions. OBLP was not suitable for sensory evaluation. These results show that IBLP can improve the specific volume and texture of bread and enhance its health functional components by adjusting the ratio. It also provides a clue to solving the problem of bran disposal. [ABSTRACT FROM AUTHOR]

Bread is one of the most popular products consumed almost daily and, simultaneously, the most frequently wasted product in large quantities. The factors determining this phenomenon in a household must first be known in order to develop and implement effective programmes to combat consumers throwing away bread. Minimizing bread waste contributes to achieving the UN's Sustainable Development Goal 12 of "halting food waste by 2030". The aim of the study was to examine the influence of selected sociodemographic, economic and behavioural characteristics of consumers on the methods of managing stale bread. The study was conducted on a nationwide, random, and representative group of 1115 adult respondents. Over 15% of respondents admitted throwing stale bread into the waste container. Statistical analysis showed that the highest percentage of younger people, residents of large cities, and working people declared throwing unused bread into the waste container. More than 1/3 of respondents declared that they process stale bread into breadcrumbs. A higher percentage of the oldest people, residents of rural areas, and families with more than four adults declared that they manage bread this way. There was no significant relationship between the frequency of bread purchase and all methods of managing stale bread (except for feeding animals). The place of purchase influenced four methods of handling stale bread. [ABSTRACT FROM AUTHOR]

Real-world energy efficiency in the building sector is currently inadequate due to significant discrepancies between predicted and actual building energy performance. As operational energy is optimized through improved building envelopes, embodied energy typically increases, further exacerbating the problem. This gap underscores the critical need to re-evaluate current practices and materials used in energy-efficient building construction. It is well established that adopting a life cycle view of energy efficiency is essential to mitigate the building sector's contribution to rising global energy consumption and CO2 emissions. Therefore, this study aims to examine existing research on sustainable building materials for life cycle energy efficiency. Specifically, it reviews recent research to identify key trends, challenges, and suggestions from tested novel materials. A combination of theoretical analysis and narrative synthesis is employed in a four-stage framework discussing the challenges, context, concepts, and the reviewed literature. Key trends include the growing adoption of sustainable materials, such as bio-fabricated and 3D printed materials, which offer improved insulation, thermal regulation, and energy management capabilities. Multifunctional materials with self-healing properties are also emerging as promising solutions for reducing energy loss and enhancing building durability. The focus on reusing materials from the agricultural, food production, and paper manufacturing industries in building construction highlights the opportunity to facilitate a circular economy. However, the challenges are substantial, with more research required to ascertain long-term performance, show opportunities to scale the implementation of these novel materials, and drive market acceptance. [ABSTRACT FROM AUTHOR]

Parageobacillus thermoglucosidasius is emerging as a highly promising thermophilic organism for metabolic engineering. The utilization of CRISPR-Cas technologies has facilitated programmable genetic manipulation in P. thermoglucosidasius. However, the absence of thermostable NHEJ enzymes limited the capability of the endogenous type I CRISPR-Cas system to generate a variety of extensive genomic deletions. Here, two thermophilic NHEJ enzymes were identified and combined with the endogenous type I CRISPR-Cas system to develop a genetic manipulation tool that can achieve long-range genomic deletion across various lengths. By optimizing this tool--through adjusting the expression level of NHEJ enzymes and leveraging our discovery of a negative correlation between GC content of the guide RNA (gRNA) and deletion efficacy--we streamlined a comprehensive gRNA selection manual for whole-genome editing, achieving a 100 % success rate in randomly selecting gRNAs. Notably, using just one gRNA, we achieved genomic deletions spanning diverse length, exceeding 200 kilobases. This tool will facilitate the genomic manipulation of P. thermoglucosidasius for both fundamental research and applied engineering studies, further unlocking its potential as a thermophilic cell factory. [ABSTRACT FROM AUTHOR]

A sustainable, low-cost medium based on food waste for cultivating the cyanobacterium Arthrospira platensis (A. platensis) was investigated. Zarrouk medium components, especially phosphate, were substituted with extracts from beetroot peel, brewer's grains, and walnut press cake. Ion concentrations of magnesium, calcium, iron, potassium, sodium, phos-phate, nitrate, sulfate, and chloride were analyzed to determine the optimal medium composition. Walnut press cake and brewer's grains extracts showed high potential due to their magnesium, calcium, and phosphate content. Brewer's grains extracts also provided glucose as an additional carbon source. Cultivations in shaking flasks and a photobioreactor (PBR) monitored cell growth through optical density and biomass concentration. The excess of magnesium and reduced phos-phate concentrations positively affected biomass production. A. platensis's ability to metabolize glucose resulted in 68% higher biomass production. Growth in brewer's grains extract required no additional phosphate. PBR cultivation showed A. platensis consumed significant magnesium and nitrate, achieving higher biomass concentrations with optimized gas exchange and light reflection systems. [ABSTRACT FROM AUTHOR]

The Holodomor of 1932–1933 resulted in the deaths of millions of Ukrainians from starvation, execution and deportation to labour camps. Survivors were further divided and displaced by World War II, when a large proportion of the peasantry endured forced labour in Germany. Those who avoided repatriation to the Soviet Union at the end of the War formed diaspora communities in parts of the West, where a small number gave testimony to their experiences during the famine. Others, however, lived in silence for a number of psychological and political reasons, unable to give a voice to their memories. The postgenerations grew up with these silences and a growing understanding that there was more to be told. Many have undertaken academic research as an avenue to deconstruct and contextualise their familial memories, in order to contribute to processes of repairing the damage of the past. Their works bear the markings of intergenerational trauma and a 'pathology of recognition' (Oliver 2001) that drives the postgenerations' quest for recognition from the perpetrator nation and the public. This paper examines intergenerational trauma in the academic research of diasporic postgenerations and the efficacy of academia as a space for symbolically unpacking and repairing the past. [ABSTRACT FROM AUTHOR]

Numerous studies have demonstrated the efficacy of selenium compounds in preventing and treating lifestyle-related diseases such as cancer and cardiovascular disorders. The formulation of selenium-enriched supplements for humans and animals, particularly those containing selenium yeast, is highly advantageous. These products are rich in organic selenium derivatives, showing significantly higher bioavailability than inorganic forms of selenium. A particularly promising selenium analogue of sulphur-containing compounds is selenobiotin. The literature indicates that Phycomyces blakesleeanus and Escherichia coli strains can synthesise this compound. This research aimed to evaluate the effect of selenium supplementation on the biosynthesis of biotin and selenobiotin in Trichosporon cutaneum and Meyerozyma guilliermondii. The results have the potential to advance biotechnological approaches for the production of selenobiotin for various applications. A method based on affinity chromatography was used to quantify selenobiotin. The results confirmed that both yeast strains could synthesise selenobiotin in addition to biotin. In M. guilliermondii cells, selenobiotin accounted for up to 17.3% of the total biotin vitamer fraction. In comparison, in T. cutaneum cells, it accounted for up to 28.4% of the sum of biotin and its analogues. The highest levels of selenobiotin were observed in cells cultured with selenomethionine. [ABSTRACT FROM AUTHOR]

Bread, the most consumed floury product in the world, is one of the most wasted food products across the food supply chain. Yet, there is a paucity of research examining the magnitude of bread waste and behavioural drivers associated with it at the household level. This study analyses the incidence, behavioural drivers and disposal pathways of bread waste using a sample of 1462 households in Australia and a 7-day electronic diary method. Behavioural drivers related to bread waste were modelled using logistic regression models. The findings suggest that bread rolls, sliced bread and flat bread are the three most wasted bread products in Australian households. Higher grocery shopping frequency, 'just-in-case' buying, family households with young children and takeaway meal ordering are associated with higher bread waste. Bread disposal pathway analysis revealed that 55% of bread and bakery products are discarded through general waste bins, highlighting the immense potential of utilising bread waste in industrial processes such as biofuel production. Addressing bread and bakery waste can significantly contribute to achieving the SDG12.3 goal of halving the per capita food waste by 2030. • Household bread waste behaviours and disposal pathways analysed. • Bread and bakery waste represent 12% of total edible food wasted. • Sliced bread, bread rolls and flatbread are the most commonly discarded breads. • Just-in-case buying, and family households are associated with high bread waste. • 55% of bread and bakery waste is discarded through general waste bins. [ABSTRACT FROM AUTHOR]

Background: The gut microbiota and derived metabolites play a key role in regulating host physiology. Diet is identified as a key regulatory factor of the microbiota composition and, potentially, of subsequent functionalities. Demonstrating the role of diet may be complex as most human studies are cross-sectional and dietary intervention is often accompanied by hygienic changes. The objective of the present study was to investigate the impact of an industrial diet on the modulation of the microbiota and targeted functionalities using a canine "natural" model. Results: We carried out a controlled dietary trial in a cohort of Tunisian semi-stray dogs. We made a transition from a natural diet to an industrial kibble diet and monitored the composition of the fecal microbiota, the concentration of short-chain fatty acids (SCFA) and bile acids (BAs), and protease activities. We demonstrated that dietary change significantly decreased fecal primary bile acids levels and protease activities. Interestingly, correlation analyses demonstrated that variation of specific microbial genera were associated with modulated physiological parameters. Conclusions: Our study reveals that an industrial diet induces beneficial changes in microbial composition and functions characterised by increased diversity, synthesis of SCFA and secondary bile acids production, stressing the key role of the diet-microbiota-dog crosstalk. [ABSTRACT FROM AUTHOR]

The scale of food waste across Europe is alarming, and its reduction is becoming an important public policy and governance issue. Sustainable Development Goal Target 12.3 constitutes a global attempt to galvanize system‐level reductions. In response, layers of varied regulation and governance at regional and national levels have emerged. This paper studies the types of governance architectures visible across Europe, what policy interventions they bring, and whether responses to the food waste challenge are converging. It looks at four leading food waste jurisdictions—France, England, Norway, and Italy—and investigates the hidden realities obscured by the simplistic division of legislative/top‐down versus voluntary/bottom‐up approaches. It applies a governance matrix to understand the variety of food waste "steering modes", exploring both the extent to which a regime is hierarchical and/or non‐hierarchical and why. Notably, the paper also identifies some general tendencies in food waste governance, including legislative threats, challenges in distributing responsibility across the actors, focus on "low hanging fruits", and an overall harmonization of policy responses in a neoliberal paradigm, with redistribution often pursued as a panacea for the food waste crisis. [ABSTRACT FROM AUTHOR]

Bioethanol production from agro-food industry waste is one of the suitable alternatives to fossil fuels. In this study, six agro-food wastes were evaluated to select those with a high concentration of starch or fermentable sugars for bioethanol processing. Yeast's ability to produce biofuels by fermentation is affected by temperature. In this study, thermotolerant yeasts, obtained from natural sources in Algeria (soil and agro-food waste), were selected for their capacity to produce and tolerate bioethanol. Three wastes were selected, two of which had significant starch content. In order to get fermentable sugars, these wastes underwent chemical and enzymatic hydrolysis. The selected yeasts were identified by morphological, physiological, biochemical, and molecular characterization. Enzymatic and acid hydrolysis of whole potato and durum wheat bran released (190 g/L and 130 g/L) and (138.40 g/L and 90.03 g/L) reducing sugars, respectively. Among the isolated strains, three were found to be able to produce bioethanol, namely Candida tropicalis, Candida glabrata, and Saccharomyces cerevisiae. These strains were identical to those stored in the data bank with 99%, 100%, and 100%, respectively. In addition, C. glabrata and C. tropicalis exhibited an ethanol tolerance of up to 14%, while S. cerevisiae tolerates up to 15%. Interestingly, enzymatic hydrolysis–treated potatoes produced a considerable amount of bioethanol after 48 h of fermentation by S. cerevisiae (7.525% (v/v)), C. glabrata (6.80% (v/v)), and C. tropicalis (4.50% (v/v)). Taken together, our findings suggest that S. cerevisiae and whole potato waste could be considered good candidates for industrial bioethanol production at high temperatures. [ABSTRACT FROM AUTHOR]

In this study, we performed co-digestion of industrial food wastewater in a hybrid upflow anaerobic sludge blanket (HUASB) reactor by dark fermentation (DF). Hydraulic retention times (HRT) of 3, 8, and 12 h at a minimum of 30 cycles were tested to determine their effects on hydrogen production and microbial population diversity. The results indicated that HRTs of 3, 8, and 12 h produced hydrogen concentrations of 45 ± 10%, 50 ± 10%, and 36 ± 14%, respectively, and the rest was mostly CO2. The microbial community structure indicated that Lactobacillus plantarum, L. fermentum, L. casei, and L. delbrueckii proliferated mainly at HRT ≤ 8 h. The 50-cycle HUASB operating conditions at an HRT of 8 h yielded 3.68 ± 2.83 mL H2 gCODremoved−1 and a volumetric hydrogen production rate of 0.1 L H2 L−1 day−1. [ABSTRACT FROM AUTHOR]

Nigella sativa has solid historical importance as a medicinal herb and is widely used in the bakery industry. The study revealed that the defatted black cumin meal (DBCM) possesses a high nutritious composition and amino acid profile, such as Leu, Lys, Arg, Phe, and Glu. The supplementation effect of wheat flour with defatted black cumin meal (DBCM) at levels of 5%–25% was explored on the cookies' nutritional, functional, and organoleptic attributes. Moreover, the present work was conducted to assess the in vivo protein quality of defatted black cumin meal (DBCM)‐supplemented cookies using the albino rat's experimental modeling for 10 days. Rheological characterization suggested a solid elastic behavior for all cookies dough with elevation in G' (138,652–230,926 Pa), G" (34201–45,092 Pa), and G* values due to protein addition. The functional characteristics of the flour blends showed that DBCM addition significantly (p ≤.05) improved oil (70.56%–165%) and water (84.83%–232.67%) absorption capacities, emulsion, and foaming stability. The physicochemical and organoleptic assessment of the cookies exposed that a 20% level of substitution of DBCM produced acceptable cookies. The net protein utilization (NPU), protein efficiency ratio (PER), true digestibility (TD), and biological value (BV) significantly differ from each other among all the supplementation diet groups with 0%–25% DBCM. [ABSTRACT FROM AUTHOR]

This article lays its primary focus on understanding waste from the domestic and commercial hotel kitchens. For researchers, deciding biotechnological treatment and valorization process, it is necessary to refer and understand the food waste (FW) composition and its processing trends worldwide. This paper mentions the FW compositional data from four different locations of "Pune" a metro city of India. Study-approved procedures for sample collection, preparation, and analysis were followed. The results indicate, the presence of carbohydrates, proteins, and fats in all samples and are sufficient to support the microbial growth and desired product formation. Being perishable, microbiological and compositional changes during handling and transportation, in FW are inevitable. The presence of high boiling, low boiling volatile compounds and volatile organic acids indicate the complexity of FW and microbial activity taking place within it. Abundant amount of trace elements essential for enzymatic reactions and building block molecule formation are present. Average important figures to mention, starch-7.27% w/w, free sugars- 3.39% w/w, proteins- 7.99% w/w and fats- 12.84% w/w. In addition, essential trace elements Zn- 4 mg/lit, Mn- 4 mg/lit, Mg- 239 mg/lit, S-433 mg/lit and P- 922 mg/lit. The numbers help to realize the nutritional richness of the FW in reality and provide fundamental statistical data for researchers. Treatment and recycling can be done to contribute toward a circular bio-economy. Remarkable variations observed in almost all components on day-to-day basis. However, pretreatment process parameters can be decided to account for compositional variations. [ABSTRACT FROM AUTHOR]

H2 is considered a practical substitute for fossil fuels, especially for transportation by road and air, created either from fossil fuels or through the process of electrolysis of water. Research questions were included based on numerous research and the analysis of articles. The cost analysis of H2 processes, techno-economic hurdles in commercialization, and the economic comparison of various H2-production methods were the basis for the study of papers. The current research examines the different methods of thermochemical, biological, and electrochemical processes utilized in converting biomass into hydrogen. The benefits, constraints, and significant enhancements of every procedure are outlined. The examination assesses the cost of production, the level of technology readiness, and the potential for scalability. Thermochemical techniques, such as gasification and steam reforming, are effective at producing hydrogen. Steam gasification is perfect for moist and dry biomass in the absence of an oxidizing agent. Dark fermentation is more efficient for biological conversion because it requires less energy. Moreover, the electrochemical procedure is viable for biomass. Thermochemical treatment is significantly more advanced than biological or electrochemical treatment when it comes to scaling opportunities based on comparisons of current processes. The results of this research show that biomass–hydrogen processes have the potential for increasing H2 production, but further enhancements are needed to produce larger quantities for competitiveness. [ABSTRACT FROM AUTHOR]

This study explores the rheologic, textural, and sensory characteristics of bread that has been fortified with eggshell powder (ESP) obtained from various dietary and growing conditions (industrial, organic, free range, and village). The fortification of ESP led to a reduction in water absorbtion capacity, stability, softening degree, maximum resistance, energy, and resistance to extension, while the value of extensibility increased. The highest water absorption value was observed in bread flour with a percentage of 61.9, whereas among breads with ESP fortification, the highest water absorption value was 61.2% in S1 (23.5 g) and S2 (30 g) village ESP-added flours. Only the extensibility value increased when ESP was added, but the effects on water absorption, stability, softening degree, maximum resistance, energy, and resistance to extension declined. The addition of ESP results in significant changes in chewiness, springiness, resilience, and cohesiveness (p≤0.05), but the gumminess value is found to be insignificant (p≥0.05). Through sensory evaluation, all bread samples received scores of 3.77-4.46 on a 5-point scale. The rheological, textural and sensory analyses results obtained from the control and fortified bread samples demonstrated that the inclusion of calcium from egg shell powder improved the structural properties of the flour. In addition, the utilization of eggshell powder at its maximum concentration (30 g) did not yield any detrimental consequences for the dough or the bread production process. Based on a comprehensive analysis, it is concluded that including ESP in bread is an appropriate strategy for dealing with calcium deficiency and is in line with consumer acceptability and bread production technology. [ABSTRACT FROM AUTHOR]

[Display omitted] • 5-Hydroxymethyl-2-furanamine was prepared from bread waste via chemoenzymatic way. • Betaine:malonic acid (18%) catalyzed bread waste (40 g/L) to HMF (30.3% yield). • HNILGD-AlaDH cell expressed L -alanine dehydrogenase and ω-transaminase mutant HNILGD. • Bioamination of HMF was conducted with a low dose of amine donor (D- Ala/5-HMF = 2/1). • The yield was 0.28 g 5-hydroxymethyl-2-furanamine/(g bread waste). In this study, efficient and sustainable conversion of waste bread (WB) to 5-hydroxymethyl-2-furoamine (HMFA) was achieved in a cascade reaction in betaine:malonic acid (B:MA) − water. 5-HMF (30.3 wt% yield) was synthesized from WB (40.0 g/L) in B:MA − water (B:MA, 18 wt%) in 45 min at 190 °C. By using the newly created recombinant E. coli HNILGD-AlaDH cells expressing L -alanine dehydrogenase (AlaDH) and ω-transaminase mutant HNILGD as biocatalyst, the WB-valorized 5-HMF was biologically aminated into HMFA in a high yield (92.1%) at 35 °C for 12 h through in situ removal of the amino transfer by-products of the amine donor, greatly reducing amine donor dosage (from D- Ala/5-HMF = 16/1 to D- Ala/5-HMF = 2/1, mol/mol) and improving the productivity of HMFA (0.282 g HMFA per g WB). This two-step chemical-enzymatic cascade reaction strategy with B:MA and HNILGD-AlaDH whole-cell provides a new idea for the chemoenzymatic synthesis of valuable furan chemicals from waste biomass. [ABSTRACT FROM AUTHOR]

This study probed the effects of integrating surplus bread crumbs (BC) into dog food formulations, examining the resulting influence on the rheological, physicochemical, and in vitro digestibility properties of the products processed using baking and extrusion methods. Increasing BC concentration led to increased mean cold viscosity values, decreased peak and paste viscosity, higher expansion indices, and lower bulk density. Lightness of the samples (L* values) increased significantly with higher BC ratios, resulting in lighter-colored products. The hardness of the extrudates ranged between 23.1 N and 49.4 N, and decreased with increasing BC ratios. This suggested changes in structural properties due to the addition of BC. Microstructural analysis using scanning electron microscopy demonstrated a more homogeneous matrix in BC containing samples, possibly due to interactions between the gelatinized starch and denatured gluten proteins from the BC. The in vitro apparent digestibility coefficients showed no significant variation in dry matter digestibility across BC ratios, while crude protein digestibility decreased and nitrogen-free extract digestibility increased with higher BC ratios. Specific Mechanical Energy (SME) values were found to be lower in BC-containing samples (p<0.05), indicating potential energy-saving benefits during the production process. [Display omitted] • Waste bread utilized as a sustainable ingredient in pet food formulations. • Baking and extrusion processes incorporated bread crumbs without compromising quality. • Gluten content and gelatinized starch in waste bread influenced pet food properties. • Digestibility coefficients varied with bread crumb ratio in pet food products. [ABSTRACT FROM AUTHOR]

Background: Wasted food produced for human consumption is estimated at 33% globally, and bread is the food product with the highest percentage. There is an ongoing drive to reincorporate food waste still useful and safe into the production chain of food for human consumption. This work aims to contribute to the study of the feasibility of recycling stale bread waste flour (BWF) into fresh oven-baked white bread, by replacing 0, 20, 40, 60, 80, and 100 g/100 g of the wheat flour with BWF., Results: Storage and loss moduli increased as the BWF content increased. The baked loaf exhibited decreased lightness and yellowness but increased redness. Increasing BWF contents produced decreased loaf volume and hardness but increased moisture content. Fourier-transform infrared analysis showed that the BWF addition induced important changes in the water, protein, and starch molecular organization. Therefore, starch digestibility showed reductions in both rapidly and slowly digestible starch fractions. Principal component analysis revealed that replacements of up 20 g/100 g can produce white bread with textural, colour, and starch digestibility characteristics like that of the control bread., Conclusion: The fresh oven-baked white bread variation produced by replacing 20 g/100 g of the wheat flour with BWF exhibited comparable colour, volume, texture, and starch digestibility features as a control bread did made with 0 g/100 BWF. Higher replacement percentages of wheat flour by stale BWF produced unsuitable drawbacks in the white bread characteristics, but those might be deemed as convenient in other types of bakery products. © 2023 Society of Chemical Industry., (© 2023 Society of Chemical Industry.)

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[Display omitted] • 2,5-Diformylfuran (DFF) was prepared from biobased substrates in [BA][LA]–H 2 O. • Bread waste (50 g/L) was catalyzed to HMF (33% yield) in [BA][LA]–H 2 O. • Fructose (18 g/L) was catalyzed to HMF (92% yield) in [BA][LA]–H 2 O. • The prepared HMF was biologically oxidized to DFF by E. coli pRSFDuet-GOase. • Bread waste and fructose were efficiently catalyzed to DFF. 2,5-Diformylfuran, which can be prepared via the oxidation of biobased HMF, has received considerable attention because of its potential applications in producing furan-based chemicals and functional materials, such as biofuels, polymers, fluorescent material, vitrimers, surfactants, antifungal agents and medicines. This work aimed to develop an efficient one-pot process for chemoenzymatic transformation of biobased substrate to 2,5-diformylfuran with deep eutectic solvent (DES) Betaine:Lactic acid ([BA][LA]) catalyst and oxidase biocatalyst in [BA][LA]–H 2 O. Using waste bread (50 g/L) and D -fructose (18.0 g/L) as feedstocks in [BA][LA]–H 2 O (15:85, vol/vol), the yields of HMF were 32.8% (15 min) and 91.6% (90 min) at 150 °C, respectively. These prepared HMF could be biologically oxidized to 2,5-diformylfuran by Escherichia coli pRSFDuet-GOase, achieving a productivity of 0.631 g 2,5-diformylfuran/(g fructose) and 0.323 g 2,5-diformylfuran/(g bread) after 6 h under the mild performance condition. This bioresourced intermediate 2,5-diformylfuran was effectively synthesized from biobased feedstock in an environmentally-friendly system. [ABSTRACT FROM AUTHOR]

Waste wheat bread was hydrolyzed using amylolytic enzymes and dilute hydrochloric acid, and the effects of process variables on glucose yield, aflatoxin fate, and ethanol production were studied. Dilute acid hydrolysis was performed with a full factorial experimental design with three levels for acid concentration, i.e., 0.32%, 1%, and 2% (v/v), and three levels for hydrolysis time, i.e., 0, 10, and 20 min at 121 °C. For enzymatic hydrolysis, the samples were first liquefied, and the saccharification of liquefied samples was performed via a rotatable central composite design with two levels of 10 and 48 h for time and two levels of 100 and 150 g/L for substrate loading. The highest glucose yield of 69.8% was obtained from the experiment with acid concentration of 1% and hydrolysis time of 20 min. The maximum glucose yield of 93% was obtained in enzymatic hydrolysis at 55 h and 125 g/L substrate loading. The general linear model was used to model the glucose yields obtained in dilute acid hydrolysis, while the results of enzymatic hydrolysis were best fit to the quadratic model. In the optimized condition for dilute acid and enzymatic hydrolysis, aflatoxin B1 was completely removed by dilute acid hydrolysis, and amylolytic enzymes enabled to remove up to 75% aflatoxin B1. The highest glucose obtained during dilute acid and enzymatic hydrolysis yielded a maximum of 86.9% and 83.0% of theoretical ethanol, respectively, corresponding to 248 and 313 g ethanol per kilogram dry bread residues. [ABSTRACT FROM AUTHOR]

Abstract 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.

The diversity of Ganoderma remains largely unexplored, with little information available due to fungiphobia and the morphological plasticity of the genus. To address this gap, an ongoing study aims to collect and identify species with this genus using nuclear ribosomal DNA regions called the “Internal Transcribed Spacer” (ITS1-5.8S-ITS2 = ITS). In this study, a new species, Ganoderma segmentatum sp. nov., was discovered on the dead tree trunk of the medicinal plant, Vachellia nilotica. The species was identified through a combination of morpho-anatomical characteristics and phylogenetic analyses. This new species was closely related to Ganoderma multipileum, G. mizoramense, and G. steyaertanum, with a 99% bootstrap value, forming a distinct branch in the phylogenetic tree. Morphologically, G. segmentatum can be distinguished by its frill-like appearance on the margin of basidiome. Wilt or basal stem rot, a serious disease of trees caused by Ganoderma species and V. nilotica, is brutally affected by this disease, resulting in substantial losses in health and productivity. This Ganoderma species severely damages V. nilotica through deep mycelial penetration in the upper and basal stems of the host species. Pathogenic observational descriptions of G. segmentatum on dead tree trunks showed the exudation of viscous reddish-brown fluid from the basal stem portion, which gradually extended upward. Symptoms of this disease include decay, stem discoloration, leaf drooping, and eventual death, which severely damaged the medicinal tree of V. nilotica. [ABSTRACT FROM AUTHOR]

The combination of chemo- and photocatalyses with biocatalysis, which couples the flexible reactivity of the photo- and chemocatalysts with the highly selective and environmentally friendly nature of enzymes in one-pot linear cascades, represents a powerful tool in organic synthesis. However, the combination of photo-, chemo- and biocatalysts in one-pot is challenging because the optimal operating conditions of the involved catalyst types may be rather different, and the different stabilities of catalysts and their mutual deactivation are additional problems often encountered in one-pot cascade processes. This review explores a large number of transformations and approaches adopted for combining enzymes and chemo- and photocatalytic processes in a successful way to achieve valuable chemicals and valorisation of biomass. Moreover, the strategies for solving incompatibility issues in chemo-enzymatic reactions are analysed, introducing recent examples of the application of non-conventional solvents, enzyme–metal hybrid catalysts, and spatial compartmentalization strategies to implement chemo-enzymatic cascade processes. [ABSTRACT FROM AUTHOR]

The development of hydrogen energy is in progress as one of the key paths for achieving net-zero and carbon–neutral society. Significant attention is currently being paid to pathways for biomass-based hydrogen production, as the utilization of biomass energy is more sustainable than that of fossil fuels. In this study, the production of hydrogen from biomass gasification and reforming is modeled with Aspen Plus®. This process model is built to simulate thermo-physical properties and operating characteristics of syngas production through the gasification of woodchip and tar reforming, and the conversion of syngas to hydrogen, based on steam reforming and water gas shifting reaction. The hydrogen production rate and production costs are evaluated considering biomass feedstock's with different moisture content, ash content, and particle sizes. [ABSTRACT FROM AUTHOR]

Bread is a staple in the diet of people around the world. A new solution is the addition of selected strains of bacteria to the sourdough to increase the quality of the obtained bread. In the presented research, seven bread samples were baked and analysed, which differed by the selected strain of bacteria of the Lactiplantibacillus plantarum species used in sourdough preparation. The bread was subjected to a 3-day ageing test. The structure of the products was analysed using the texture profile analysis (TPA) method on days 1 and 3 of storage. It was observed that the samples with the addition of selected L. plantarum bacterial strains underwent the process of staling much slower than the control sample. The analysis of the viability of lactic acid bacteria (LAB) in products after 1 and 3 days of storage was also performed. The obtained results indicate the highest survival rate of LAB in the control sample, i.e., the native microflora of baker's starters, which was at 3.07 log CFU after one-day storage after baking. In the case of other samples, the viability of the bacteria was below 2.74 log CFU, which confirms a certain degree of thermostability of selected bacterial strains. The belonging of the isolated bacteria to the species L. plantarum was proven via genetic identification using the PCR method. A sensory analysis using the quantitative descriptive profile (QDP) method was also performed on the bread immediately after it was baked and cooled down. The analysis showed that the use of L. plantarum strains as starters did not significantly affect the aromatic and taste profiles of the samples compared to the control sample. The overall quality of the bread samples was high, above 6 units, with the control sample having the highest sensory quality of 7.5 units (on a scale of 0–10 units). The presented research suggests that it is possible to produce bread with bacteria that have health-promoting properties and good sensory quality, which enhances the textural features of the final product. Future research will focus on attempting to microencapsulate selected thermostable probiotic bacteria. [ABSTRACT FROM AUTHOR]

This review explores the novel perspectives and application of xanthan in the removal of emerging water contaminants. Xanthan is a nontoxic, biocompatible, and biodegradable biopolymer of microbial origin. Industrial production of xanthan is usually conducted by aerobic submerged batch cultivation of the bacterium Xanthomonas campestris ATCC 13951 on the medium containing glucose or sucrose under optimal conditions, and findings of researchers worldwide indicate that xanthan can be successfully biosynthesized on media containing different waste streams, using various Xanthomonas strains. Common application of xanthan is in the food industry as a stabilizer, thickener, and emulsifier because of its high viscosity at lower concentrations and excellent solubility in hot and cold water. The application of xanthan is not only limited to the food and other branches of industry, but also to medicine, biomedical engineering, agriculture, and wastewater treatment. Recent studies have confirmed the excellent photocatalytic activity and emulsifying capacity of xanthan biosynthesized on waste-based media, which offers promising potential for its application in the decontamination of environment. Moreover, the xanthan-based hydrogel has great selectivity for the cationic dye and on the other side, chemically modified xanthan has a great potential as an adsorbent for the removal of metal ions. [ABSTRACT FROM AUTHOR]

The article presents the definition of bioindustry, in particular biorefinery. The technology for obtaining synthetic fuel EtG (Ethanol to Gasoline) in a plant using bioethanol from food waste was presented. The physicochemical properties of EtG fuel were presented. EtG fuel stands out due to its limited content of benzene and sulfur and a low content of mechanical impurities and heavy metals. EtG fuel can be considered a replacement fuel for motor gasoline. The results of exhaust emissions tests from vehicles with spark-ignition engines in the WLTC test on a hot and cold engine were presented. It was found that EtG fuel is characterized by lower specific distance emissions of CO, NOx, and CH4 and slightly higher specific distance emissions of NMHC when starting a cold engine compared to gasoline, while the specific distance emission of CO2 for both fuels were very similar. [ABSTRACT FROM AUTHOR]

Wastewaters, as the major waste stream of the wine industry, are usually disposed in crude form due to the lack of sustainable treatments, which poses rising environmental threat. Considering biodegradability, nutrients content and other specific characteristics, winery wastewaters are suitable for utilization in xanthan production. In this study, the screening of local wild-type Xanthomonas euvesicatoria strains, isolated from pepper leaves, for xanthan production on medium containing wastewaters from rose wine industry, with initial sugar content of 25 g/L, was performed. Bioprocess success was estimated based on the quantity and quality of separated biopolymer. Additionally, composition of collected wastewaters was determined, and the obtained data indicate the importance of their proper management. The results of screening experiments suggest that applied X. euvesicatoria isolates have a statistically significant effect on xanthan concentration in cultivation medium, its molecular weight, as well as on apparent viscosity of xanthan aqueous solution. According to the obtained results, xanthan concentration varied from 4.0 g/L to 10.0 g/L, while the values of average molecular weight of xanthan and apparent viscosity of its solution ranged from 2.5 ∙ 105 g/mol to 8.5 ∙ 105 g/mol and from 40 mPa ∙ s to 60 mPa ∙ s, respectively. The results from this study suggest that X. euvesicatoria PL2 isolate showed the greatest potential for xanthan production on medium containing wastewaters from rose wine industry because of determined quantity of good-quality biopolymer. Further research is necessary in order to improve proposed bioprocess as sustainable biotechnological solution for winery wastewaters utilization. [ABSTRACT FROM AUTHOR]

Β-glucans are polysaccharide macromolecules that can be found in the cell walls of molds, such as Rhizopus oryzae. They provide functional properties in food systems and have immunomodulatory activity, anticancer, and prebiotic effects; reduce triglycerides and cholesterol; and prevent obesity, among others benefits. Furthermore, potato starch production requires a large amount of water, which is usually discharged into the environment, creating problems in soils and bodies of water. The physical parameters to produce β-glucans were determined, liquid waste from potato starch processing was used and native Rhizopus oryzae was isolated and identified from cereal grains. The isolates grew quickly on the three types of agars used at 25 °C and 37 °C, and they did not grow at 45 °C. Rhizopus oryzae M10A1 produced the greatest amount of β-glucans after six days of culture at 30 °C, pH 6, a stirring rate of 150 rpm and a fermentation volume of 250 mL. By establishing the physical fermentation parameters and utilizing the liquid waste from potato starch, Rhizopus oryzae M10A1 yielded 397.50 mg/100 g of β-glucan was obtained. [ABSTRACT FROM AUTHOR]

Recently, hydrogen gas is becoming the most prominent alternative fuel due to its clean and environment-friendly nature. It only delivers water as a waste product during the operation instead of emitting harmful greenhouse gases. It has a high heating value (142 MJ/kg), over 2.75 times that of other hydrocarbon-based petroleum fuels. Presently, the primary method of producing hydrogen is the steam reforming of fossil fuels, which is not economical and environmentally harmful, and fossil fuels are on the deadline to finish. Hence, alternative methods of hydrogen production are the topic of current research. Biological methods of hydrogen production were found the best for producing green hydrogen because they utilize plentiful available renewable sources as feedstock. The dark fermentation technique is becoming more famous among all biological hydrogen generation methods because of its light autonomous nature and functional ability. It has the facility to convert any type of carbohydrate-rich organic substrates into bio-hydrogen, but pure carbohydrate substances are not economical on a commercial scale. Hence, carbohydrate-rich organic waste can be easily harnessed for bio-hydrogen generation. This method yields hydrogen gas and different high-volatility fatty acids, which could be used for industrial purposes after separation or as a precursor for the bio-methanation process for biogas production. This paper defines mechanism, microbiology, affecting factors, various integration methodologies, and potential and limitations related to the dark fermentation method. [ABSTRACT FROM AUTHOR]

Featured Application: In response to the contemporary and future challenges for the food production sector in achieving sustainable development goals, this work presents an innovative solution for the management of problematic food waste, such as bakery waste. Prepared beverages based on unused wheat–rye bread fermented using lactic acid bacteria, may be a good starting point for the further development of an innovative, functional food product. Moreover, fermented drinks based on waste from the bakery industry are consistent with the assumptions of sustainable production, and the results obtained in this work may provide interesting information for the circular economy and waste management development. Faced with challenges related to environmental degradation and the growing need for sustainable development, the food sector must look for innovative and ecological production solutions. One of the increasingly popular directions is the zero-waste approach, which limits waste generation and enables its reuse. This research aimed to evaluate selected quality indicators of the lactic acid fermentation process of beverages based on waste from the bakery industry (wheat–rye bread) to determine the optimal fermentation conditions using two strains of lactic acid bacteria: Lacticasibacillus paracasei and Lactiplantibacillus plantarum. Preliminary process optimization was carried out, taking into account the beverage composition, fermentation time, and starting culture. The process evaluation and the selection of the optimal variant were based on the microbiological quality, pH value, and antimicrobial activity of fermented beverages. The results showed that the bread waste may constitute a base for obtaining fermented beverages as evidenced by the high number of lactic acid bacteria, above 108 CFU/mL, and low pH values (≤3.5) after the appropriate incubation time. Fermented beverages exhibited antibacterial properties against tested indicator microorganisms, which confirmed their functional properties. The analysis of the obtained results and the adopted assumptions enabled the selection of the most optimal variant—the beverage with ground flaxseed, fermented by L. paracasei for 24 h. The conducted research indicates great potential for lactic acid fermentation in the management of bakery waste to create innovative, sustainable food products with probiotic potential. [ABSTRACT FROM AUTHOR]

Fermentation processes have been shown to be a good approach to food waste (FW) management. Among the commodities that can be bioproduced by using FW as an organic substrate and exploiting its biodegradability, there is lactic acid (LA). LA has gained the interest of research because of its role in the production of polylactic acid plastics. In this study, the influence of the HRT (2–5 days) used during the fermentation of the liquid fraction (∼12–13 g COD/L) of FW on LA yield and concentration was investigated. Moreover, the changes in the chemical composition (in terms of carbohydrates and organic metabolites concentration) of the influent occurring in the feeding tank were monitored and its influence on the downstream fermentation process was examined. High instability characterized the reactor run with the optimal production yield obtained on day 129 at an HRT 2 days with 0.81 g COD/g COD. This study shows the importance of the fluctuating composition of FW, a very heterogeneous and biologically active substrate, for the LA fermentation process. The non-steady state fermentation process was directly impacted by the unstable influent and shows that a good FW storage strategy has to be planned to achieve high and constant LA production. [ABSTRACT FROM AUTHOR]

2-phenylethanol (2-PE) is a valuable aromatic alcohol with diverse applications in cosmetics, food, beverages, and pharmaceutical industries. Currently, 2-PE is produced either through chemical synthesis or by extraction from plant materials. However, both conventional production methods have their own limitations. Therefore, there is a need for more eco-friendly and cost-effective approaches to produce natural 2-PE. Biotechnological routes, particularly microbial fermentations, hold promise for natural 2-PE production, especially when using low-cost substrates. In this study, 2-PE was produced by de novo synthesis via the shikimate pathway, using the yeast Yarrowia lipolytica in a medium composed of sugar beet molasses (SBM) and yeast extract (YE) as carbon and nitrogen sources, respectively. A genetically engineered strain was generated, in which the SUC2 gene was transformed, expressing the invertase enzyme, enabling Y. lipolytica to efficiently utilize SBM as a cost-effective substrate. A central composite design allowed for the optimization of the concentrations of the carbon and nitrogen sources, resulting in approximately 0.71 g(2-PE)/L(culture medium). The results obtained highlight the potential of utilizing SBM as a low-cost substrate for 2-PE production, advancing biotechnological approaches in fragrance synthesis. [ABSTRACT FROM AUTHOR]

The design of cover landfill requires an optimum thickness of the compacted fine soil layer with small permeability. In general, the objective is to reduce the thickness of the landfill cover. However, for a thin layer, and under natural evaporation, denser crack network growths occur during the desiccation by drying. Cracks change the geometrical properties during the drying and wetting cycles and significantly compromise the role of the cover layer, by inducing an infiltration water flow and gas migration. An important differential flexure deformation occurs. The landfill cover, where stiffness and tensile and shear strengths were reduced is being progressively damaged. Thus, this paper aims 1) to quantify the flexural deformation and 2) to provide a methodology and a guideline for studying the integrity of a cover landfill. So, a mechanical model is proposed and implemented in Code Bright software. The methodology starts from the calibration and the validation of the mechanical model based on 1) four-point flexural beam tests and 2) on existing published results. A physical prototype was employed to demonstrate the flexure deformation, and the crack development. Moreover, short natural fibers were mixed and embedded in the soil to make the soil reinforcement and delay crack propagation. In addition to the experimental investigation, mathematical constitutive equations were proposed, in which the contribution of short fibers in terms of increase of tensile strength was introduced. Finally, a simple case study was considered to demonstrate the role of the fiber-soil composite on flexural deformation and tensile stress distribution across the cover layer. An analysis of the numerical results was conducted to support the use of short fibers as reinforcement, which is an environmentally friendly and sustainable solution. [ABSTRACT FROM AUTHOR]

Bread is a frequently wasted food product. Surplus or stale bread can be successfully processed by solid-state fermentation and used as the only fermentation substrate. Oncom, which originated in Indonesia, is made with moulds of the Neurospora genus. This experiment aimed to obtain oncome from stale bread enriched in vitamin B12. Co-fermentation with N. sitophila and Propionibacterium freudenreichii was carried out on two types of bread differing in chemical composition and initial pH value. Oncom obtained after 5 days of fermentation, depending on the substrate used and the fermentation variant (fungal, fungal-bacterial), contained from 35 to 40% dry mass, from 17.5 to about 23% protein, about 2 to max 5% fat, and from 65 to 74% carbohydrates by weight in dry mass. Vitamin B12 content depended largely on the bacterial strain, the colony-forming unit dose in the inoculum, and also the initial pH of the substrate. The oncom product obtained after co-fermentation with P. freudenreichii DSM 20271 contained a maximum of 1.3 µg/100 g, which corresponds to the vitamin B12 level in a chicken egg. [ABSTRACT FROM AUTHOR]

Contemporary environmental concerns have led to the prioritization of sustainable production and material circularity, no matter what the industrial field of activity. Bread waste is a major element of overall food waste since, worldwide, bread remains a widespread staple food. A considerable proportion of bread consumption is of fresh, baked bread, consumed daily, generating substantial amounts of stale bread. Therefore, efforts to reintroduce this waste into the food value chain can make a significant contribution to reaching zero food waste, which is a major target in European countries. Possible ways to produce new raw materials through starch enzymatic hydrolysis include brewing, which is an activity in which incorporating stale bread is of great interest. Mashing parameters in brewing processing are the main focus of this study, primarily the time and temperature required to acquire optimal enzymatic activity for starch-efficient hydrolysis. Extending the mashing time to 290 min, within a temperature range of 45–75 °C, allowed us to replace 50% of the required malt with stale bread, thus obtaining a successful pale ale beer. The incorporation of stale bread in a 50:50 ratio did not affect the overall character of the beer, although the alcohol levels stood around 2% below a standard beer's average level. Depending on the brewer's final goal, this lighter kind of beer may be well-aligned with new consumer trends supporting more sustainable and lower-alcohol beverages. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effect of extruded preparations on the bioactive and nutritional properties, vitamin B content, volatile compound profile, and quality of whole wheat bread. Extruded preparations based on stale bread (secondary raw materials) and apple pomace (byproducts) were used as bread additives. It was found that the preparations did not enrich the bread in protein but in health-promoting compounds, especially gallic acid, protocatechuic acid, caffeic acid, p-coumaric acid, rutin, quercetin, and B vitamins. Extruded preparations had a positive effect on the quality of the bread produced, such as yield and cohesiveness, and gave it a pleasant aroma. It was shown that among all the examined bread samples with added extruded preparations of stale bread, the cornmeal and apple pomace bread samples with 15% extruded preparation (containing 55% cornmeal, 30% stale bread, and 15% apple pomace) had sufficient nutritional value, the highest amounts of gallic acid, protocatechuic acid, p-coumaric acid, caffeic acid, rutin, and quercetin; medium amounts of ellagic acid; high antioxidant activity determined in vitro using four methods (by DPPH, ABTS, power (FRAP), and Fe(II) chelating assays); adequate quality; and significant amounts of vitamins, especially B1, B2, and B3. This type of extruded preparation should utilize apple pomace, which is a byproduct, and stale bread, which is a secondary waste. Such a combination is an excellent low-cost, easy, and prospective solution for the baking industry that could be applied to obtain bread with elevated nutritional value and enhanced health potential, as proven in this publication. [ABSTRACT FROM AUTHOR]