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Enzyme Production from Food Wastes Using a Biorefinery Concept

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Abstract

According to Food and Agricultural Organization (FAO), one-third of food produced globally for human consumption (nearly 1.3 billion tonnes) is lost along the food supply chain. In many countries food waste is currently landfilled or incinerated together with other combustible municipal wastes for possible recovery of energy. However, these two options are facing more and more economic and environmental stresses. Due to its organic- and nutrient-rich nature, theoretically food waste can be converted to valuable products (e.g. bio-products such as methane, hydrogen, ethanol, enzymes, organic acids, chemicals and fuels) through various fermentation processes. Such conversion of food waste is potentially more profitable than its conversion to animal feed or transportation fuel. Food waste valorisation has therefore gained interest, with value added bio-products such as methane, hydrogen, ethanol, enzymes, organic acids, chemicals, and fuels. Therefore, the aim of this review is to provide information on the food waste situation with emphasis on Asia–Pacific countries and the state of the art food waste processing technologies to produce enzymes.

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Acknowledgments

We would like to thank the National Environment Agency (NEA, Singapore) for financial support of this research (Grant No: ETRP 1201 105).

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Authors and Affiliations

  1. Advanced Environmental Biotechnology Centre, Nanyang Environment & Water Research Institute, Nanyang Technological University (NTU), Singapore, 637141, Singapore

    Esra Uçkun Kiran, Antoine P. Trzcinski, Wun Jern Ng & Yu Liu

  2. School of Civil and Environmental Engineering, Nanyang Technological University, 50 Nanyang Avenue, Singapore, 639798, Singapore

    Wun Jern Ng & Yu Liu

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  1. Esra Uçkun Kiran
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  2. Antoine P. Trzcinski
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  3. Wun Jern Ng
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  4. Yu Liu
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Correspondence to Yu Liu.

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Uçkun Kiran, E., Trzcinski, A.P., Ng, W.J. et al. Enzyme Production from Food Wastes Using a Biorefinery Concept. Waste Biomass Valor 5, 903–917 (2014). https://doi.org/10.1007/s12649-014-9311-x

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