Creating health & wealth from rejected food resources · developing regions while food waste at consumption is more prevalent in developed regions Note: Number may not sum to 100

Creating health & wealth from rejected food resources

1

Antonio Patti

School of Chemistry, Monash University, Australia

2http://www.fao.org/save-food/resources/keyfindings/en/

Wasted Food - A Worldwide Issue

During or

immediately after

harvesting on the

farm

After leaving the

farm for handling,

storage, and

transport

During industrial

or domestic

processing and/or

packaging

During distribution

to markets,

including at

wholesale and

retail markets

In the home or

business of the

consumer, including

restaurants and

caterers

Food Losses Along the Entire Value Chain

Source: WRI analysis based on FAO. 2011. Global food losses and food waste – extent, causes and prevention. Rome: UN FAO.

Food loss and

waste more

‘near the fork’

in developed

regions and

more ‘near the

farm’ in

developing

regions


Food Losses

Losses at production are more prevalent in developing regions while food waste at consumption is more prevalent in developed regions

Note: Number may not sum to 100 due to rounding.


32% of global food

supply by weight

24% of global food

supply by energy

content (calories)

Food Losses150-300 kg per capita per year is lost

Sze Ki Lin et al., Biofuels, Bioprod. Bioref. 8:686–715 (2014)

Discarded Food - Valuable Unused ResourcesSelected Grocery Items

7Ravindran and Jaiswal, Trends in Biotechnology, 2016, 34, 58-69

Food By-product Use Options

8

Why the Need to Address Food Waste?

• One-fourth of the food currently lost, if

saved, would be enough to feed 870

million hungry people in the world.

Mango processing waste

43%

27%

30%

Kensington – grown in Australia

Peel

Kernel

Shell

Peels

Seed & Seed Kernel

>50% of Mango Fruit is discarded, or used as stock feed

Large volumes in India and stable in Australia

eg India 18 Mt p.a.

Banerjee, Arora, Vijayaraghavan, MacFarlane, Patti, Food Chemistry, 2017, 225, 10-22

Chemical structure of Pectin (Courtesy Pfaltzgraff, 2014)

Reported pectin content: 25-30%(Berardini et al, 2005)

Method and type: Acid extraction , high methoxyl (70-80% DM)

Limitations of existing method: 1 kg dry peel may require 20 ml of concentrated HCl, effluent stream is around pH 2.0, chlorine toxicity of water

Typical reported yields 15-25%

Potential for Pectin - Recovery from Mango Peel

Novel methods of Pectin Extraction for Mango Peel

Crude Pectin - wet

Wet pectin after washing with alcohol24% w/w dry yield

Alcohol-water filtrate - analysed for carbohydrates and phenolics

Banerjee, Patti, Arora, Vijayaraghavan, MacFarlane

ACS Sustainable Chem. Eng. 2016, 4, 5915−5920

• Pectin cost:

US$15 /kg

• Market

potential

Expected to be

> US$2 Billion

by 2020

20 minutes sonication @ 37KHz, 80 0C

Banerjee, Patti et al ACS Sustainable Chem. Eng. 2016, 4, 5915−5920

Sonication Assisted Extraction

Chemical nature of the pectin needs to be considered as a result of different extraction methods:Molecular weightGelling propertiesDegree of Methylation

Microwave based pectin extraction

0

2

4

6

8

10

12

14

16

Power range (W)%

yie

ld o

f P

ecti

n (

w/w

)

Power 180

Power 360

Power 540

1. Pectin Precipitate 2. Washed pectin 3. FiltrateNovel fractionation - Separation of pectin, sugars, phenolics & fibres Simple sequential process

Banerjee, Patti, Arora, Vijayaraghavan, MacFarlane Food Hydrocolloids 2018, 77,142-151

Mango processing waste biorefinery

Arora, Banerjee, Vijayaraghavan, MacFarlane & Patti, Industrial Crops and Products, 2018, 116, 24-34

Pomegranate: “super fruit”

15

Pomegranate processing

40-50% waste in the form of peels and seeds 16

Pomegranate seeds

17

Pomegranate seed

powder

Enzyme treatment

Centrifugation

Free oil

Emulsion

(Protein + Oil)

Aqueous phase

(Protein)

Solid residue

(Insoluble fibres)

Enzymatic

green process

Challenges:

• Selection of enzyme

• Less emulsion

18

Talekar, Patti, Arora et al., Industrial Crops and Products 2018, 112, 790–802

Protease treatment to extract oil, protein and insoluble fibres

19Talekar, Patti, Singh, Vijayraghavan, Arora, Industrial Crops and Products 2018, 112, 790–802

SEM analysis of pom seeds before and after protease treatment

20

A and B: before

C and D: after

Talekar, Patti, Singh, Vijayraghavan, Arora, Industrial Crops and Products 2018, 112, 790–802

Total mass balance on oil, protein and insoluble fibres

21

Fatty acid analysis of extracted oil

Fatty acid Protease-derived oil Hexane-extracted oil

C16:0 8.07 0.02a8.53 0.03b

C18:2 6.74 0.01a5.14 0.07b

C18:1 24.89 0.04a26.24 0.02b

C18:0 5.84 0.02a5.95 0.05b

C18:3 53.92 0.01a53.14 0.03b

C20:3 0.52 0.01a0.60 0.01b

SFAA 13.91 0.04a14.48 0.08b

UFAB 86.07 0.07a85.10 0.17b

PUFAC 61.18 0.03a58.85 0.07b

The values not sharing a common superscript small letter are significantly different (P < 0.05) 22

Rapid enzymatic one pot extraction of oil and protein by microwave pretreatment of pomegranate seeds

Wet seeds

Grinding for 1 min

Protease Treatment

Centrifugation

Power: 950 W, 440W, 100WTime: 4 min, 7 min, 10 min

Protease: 10U, 25U, 40UPer g dry weight of seed

pH 7, temp. 45°C,time 4 h, L/S: 8

Oil content: 18.2%Protein content: 16.3%

Microwave pretreatment

Oil

Proteins

Microwave pretreatment affects oil quality

Power

(W)

Time

(min)

Protease

loading

(U/g)

Protein recovery

(%)

Oil recovery

(%)

440 W 7 min 25 14.9 ± 0.8(91.4% of total)

16.7 ± 1.2(91.7% of total)

Power

(W)

Time

(min)

Protease

loading

(U/g)

Protein recovery

(%)

Oil recovery

(%)

950 W 7 min 25 15.3 ± 0.5(93.8% of total)

17.3 ± 1.3(95% of total)

Fatty acid Content (%)

C16 4.38 ± 0.02

C18:2 8.79 ± 0.06

C18:1 7.20 ± 0.08

C18:0 2.61 ± 0.01

C18:3 76.53 ± 0.1

C20:0 0.48 ± 0.01

Fatty acid Content (%)

C16 7.33 ± 0.04

C18:2 17.83 ± 0.02

C18:1 15.98 ± 0.16

C18:0 4.64 ± 0.03

C18:3 53.19 ± 0.16

C20:0 1.03 ± 0.06

TPC: 0.10 ± 0.02 µg GAE/mg of oil

Antioxidant activity: max. 94.8% DPPH inhibition

TPC: 0.12 ± 0.03 µg GAE/mg of oil

Antioxidant activity: max. 83.6% DPPH inhibition

Pomegranate peel

25

Extraction of pectin and phenolicsConventional methods:

Extraction of pectin using acidic conditions (pH 1.5-2) at high temperature 80-100°C

Disadvantage:

1) Generation of large quantity of acid waste

2) Corrosion of equipment

Extraction of phenolics using organic solvents such as methanol, ethyl acetate, acetone, ether

Disadvantage: toxic and non-food grade solvents

Alternative:

Enzymatic method using cell wall degrading enzyme

Advantages:

1) Mild reaction conditions: low temperature (40-50°C) and pH (around 5)

2) Occurs in aqueous medium

Major limitation of enzymatic approach:

Costly due to the poor recovery, reusability, and stability of enzymes 26

How to overcome limitation?

Possible way:

Immobilize (attach) enzyme on suitable carrier and use

Magnetic nanoparticles as best carrier:

1) Easy separation by magnetic field

2) High dispersion and improved mass transfer (pseudohomogeneous)

3) Easy surface modification and outstanding stability

4) High enzyme loading capacity due to high surface area

Enzyme attached to magnetic nanoparticles- magnetic nanobiocatalyst

27Chem. Soc. Rev., 2013, 42, 6223-6235; Green Chem., 2014, 16, 2906-2933.

Synthesis of magnetic nanoparticles

Fe2+ + 2Fe3+ + 8OH- → Fe3O4 + 4H2O 28

Preparation of magnetic nanobiocatalyst

Enzyme immobilization onto MNP to form magnetic nanobiocatalyst

Activity recovery - 94%

29

Process Diagram

30

Magnetic separation and recycling of magnetic nanobiocatalyst

Dispersed (left) and separated (right)

magnetic nanobiocatalyst

Batch reaction cycle conditions: cellulase loading of 75 U/g peel powder

5 h time at pH 6 and 50°C

Constant pectin yield: 19-19.2%

Constant total phenolics yield: 8.4-8.6%

Stable cellulase activity31

1. Alpha Punicalagin

2. Beta Punicalagin

3. Ellagic acid

Composition of phenolics

Effect of ultrasound pretreatment time on yields of pectin and phenolics

Ultrasound

treatment

timea (min)

With magnetic

nanobiocatalystb

Without magnetic

nanobiocatalystc

Pectin yield

(g/100 g db)

TPC yield

(g/100 g db)

Pectin yield

(g/100 g db)

TPC yield

(g/100 g db)

0 8.8 ± 1.2 4.7 ± 0.8 3.0 ± 0.4 1.9 ± 0.3

10 13.7 ± 1.6 6.3 ± 0.9 4.6 ± 0.9 2.8 ± 0.5

20 19.1 ± 0.8 8.6 ± 1.0 6.2 ± 0.9 3.7 ± 0.2

30 19.2 ± 1.1 8.4 ± 0.6 7.1 ± 0.7 4.9 ± 1.1

a Ultrasound treatment was given at a fixed frequency of 37 kHz, liquid-solid ratio of 15, 50°C and pH 5.b Magnetic nanobiocatalyst at a cellulase dosage of 100 U/g of peel powder was added to ultrasound treated WPP

and stirred at 180 rpm and 50°C for 7h. c Ultrasound treated WPP was directly stirred at 180 rpm and 50°C for 7h in absence of magnetic nanobiocatalyst.

33

Amino acid composition of extracted proteinsAmino acid Amount of amino acid in protein hydrolysates

(g/100g)Essential amino acids

Histidine 2.14 0.15

Isoleucine 4.53 0.35

Leucine 12.17 0.02

Lysine 4.7 0.20

Methionine + Cysteine 2.30 0.10

Phenylalanine + Tyrosine 8.28 0.63

Threonine 2.61 0.22

Tryptophan 0.93 0.04

Valine 4.48 0.17

Non- essential amino acids

Aspartic acid 9.21 0.60

Glutamic acid 20.78 0.80

Aspargine 0.43 0.06

Serine 4.38 0.02

Glutamine 1.06 0.01

Glycine 6.25 0.25

Arginine 7.37 0.60

Alanine 7.16 0.28

Proline ND

Hydroxyproline 0.73 0.0934

Protein sample

Hydrolysis by 6 N HCl

at 110°C for 20 h

in presence of 0.1% phenol

Neutralization by NaOH

HPLC analysis of

clear liquid

Spent coffee grounds Coffee Husks

Cinque Lire – 10 kg

Coffee Wastes

Current disposal is directly to land or compostingAre there alternatives?

Spent coffee grounds

Cinque Lire – 10 kg

Coffee Wastes

Current disposal is directly to land or composting

Not always good for the soil!!

Higher value uses of Coffee Waste?

37

Component Range (%) Potential applications

Carbohydrates

- Hemicellulose

- Cellulose

37-39

8.5-12

Fermentation for sugars and ethanol

Antioxidant dietary fiber potential (Campos-Vega

et al., 2015)

Proteins 13.6 Animal feed

Caffeine 1-2% Pharmaceutical industry

Lipids 10-15 Cosmetics, Biodiesel

Phenolic

compounds

1-1.5 Pharmaceutical industry

Food industry

A Current use of Coffee Grounds Discarded

38

$21.95 online!

Coffee waste composition

39

Spent Coffee Grounds Coffee Husks

Lipid Extractions

40

Ethanol was the most successful solvent

– New research regarding husks

– Supercritical CO2 with husks has potential

Extracted lipids have potential application in:

– Cosmetic industry (soaps, hand creams) (Campos-

Vega et al., 2015)

– Synthetic polymer production (Obruca et al. 2014)

Solvent Method Yield (%)

Husks SCGs

Ethanol Ultrasonic 6.7 ± 0.6 10.5 ± 0.8

N-hexane Ultrasonic 1.5 ± 0.2 10.2 ± 0.2

THF Ultrasonic 5.4 ± 1.3 7.6 ± 2.4

Pure CO2 Sc-CO2 1.7 ± 0.4 1.6 ± 0.3

Coffee oil GC-FID analysis

100% Hexane

100% EtOH2 hr ultrasonic extractions with a 10 g material to 300 ml solvent.

100% H2O

70% EtOH

60% MeOH

Acquisition time (min)

Res

po

nse

(m

Au

)R

esp

on

se (

mA

u)

Res

pon

se (

mA

u)

1

2

34

1

2

3

41

2

3

1. O-Caffeoyl-quinic acid isomer

2. Caffeine




2. Caffeine




2. Caffeine



2 hr ultrasonic extractions with a 1 g material to 40 ml solvent.

Caffeine and polyphenol analysis

caffeine

$US 10-80 per Kg

PLANT – FOOD – SOIL NEXUS

BIOOILS & VALUABLE CHEMICALS

Plants for FoodProduction

Plants for Non- foodProduction

ANIMAL FEED

BIOCHAR

“Waste” Additional By-products

TARGET 12.3

By 2030, halve per capita global food waste at the retail and consumer levels and

reduce food losses along production and supply chains, including post-harvest losses

CollaboratorsPhD Scholars

Jhumur Bannerjee (IITB-

Monash)

Temma Carruthers-Taylor

Sachin Talekar (IITB-Monash)

Vasudha Kotia (IITB-Monash)

Post Docs

Dr Karen Little

Dr Sepa Nanayakkara

Staff

Prof Amit Arora (IITB - India)

Prof Santosh Noronha (IITB –

India)

Dr Kei Saito

Prof Douglas MacFarlane

Dr Vijay Raganathan

Prof Roy Jackson

Prof Bart Follink

$$ Funding for Projects Mentioned $$

Monash-IITB Academy (JB)Reliance (VK)Tata Chemicals (ST)EPA Victoria (T.C-T.)Faculty of Science for PhD Scholarships Chemicals and Plastics Manufacturing Graduate Research Interdisciplinary ProgramFederal and Victorian Government Industry Vouchers

Thank-you for your Attention

46

47

Comparison with conventional method

Magnetic nanobiocatalyst

for simultaneous pectin and

phenolics extraction

Conventional- acid

mediated pectin extraction

Conventional- Soxhlet

extraction of phenolics with

methanol

Conditions pH 6, Temp 50°C, 5 h pH 1.5, Temp 85°C, 2 h Temp 65°C, 4 h

Pectin yield (%) 19.2 20 -

Phenolic yield (%) 8.6 - 10

48

R Ciriminna, et al., 2015, Pectin: A new perspective from biorefinery standpoint, Biofuels Bioproducts & Biorefining, 9, 368-377

Potential for Pectin - Recovery from Mango Peel

• Pectin cost: US$15 /kg

• Market potential Expected to be > US$2 Billion by 2020

50

Pectin production from mango peel waste.

Arora, Banerjee, Vijayaraghavan, MacFarlane & Patti, Industrial Crops and Products, 2018, 116, 24-34

540 640 740 840 940 1040

1083.3

(58.1)

1083.7

(38.6)

706.7

(2.8)

541.1

(100)

541.1

(100)

1027.4

(1.5)

933.8

(1.4)

540 640 740 840 940 1040 1140

1186.8

(1.1)

1105.2

(2.6)

100

60

20Cou

nts

(%

) Alpha-punicalagin [M-H]-1 = 1083

Beta-punicalagin [M-H]-1 = 1083100

60

20Cou

nts

(%

)

Mass-to-Charge (m/z)


Ellagic acid [M-H]-1 = 301

100 150 200 250 300

301.0

(100)100

60

20


Cou

nts

(%

)

Composition of phenolics from each batch cycle

Batch

number

TPC (g/100 g

db)

Punicalagin (g/100 g db) Ellagic acid (g/100 g db)

1 8.60 ± 0.3 6.65 ± 0.4 (77.4%) 0.48 ± 0.03 (5.6%)

2 8.53 ± 0.7 6.42 ± 0.1 (75.3%) 0.49 ± 0.02 (5.8%)

3 8.44 ± 0.4 6.60 ± 0.2 (78.2%) 0.55 ± 0.03 (6.6%)

4 8.50 ± 0.2 6.49 ± 0.5 (76.4%) 0.50 ± 0.05 (5.9%)

5 8.57 ± 0.5 6.59 ± 0.4 (76.9%) 0.60 ± 0.01 (7.1%)

52

Influence of operational conditions on yields of pectin and phenolics

Maximum yields of pectin (19.2%) and total phenolics (8.5%) were obtained by magnetic nanobiocatalyst

treatment at cellulase loading of 75 U/g of peel powder, pH 6, 50°C for 5 h.

Thermal stability of

magnetic nanobiocatalyst

53

Source: WRI analysis based on FAO. 2011. Global food losses and food waste—extent, causes and

prevention. Rome: UN FAO.

Cereals comprise the most loss and waste when measured by calories, while fruits and vegetables by weight

Valuable sources of primary chemicals, pharmaceuticals, nutraceuticals - not waste

55

Other Extractives

Acids, alkaloids, dyes

Fruit Vegetable and other Agricultural by-products

Source: www.forbes.com and UN FAO

Worldwide Food Wastage - Valuable Unused Resources

Occurs at all stages of the Life cycle of Food

Production, processing and Consumption

150-300 kg per capita per year is lost

Monash University

School of Chemistry

Green Chemical Futures Building

Documents

Creating health & wealth from rejected food resources · developing regions while food waste at consumption is more prevalent in developed regions Note: Number may not sum to 100