Review Article Open Access

Biotechnological Approaches for Production of High Value Compounds from Bread Waste

Saima Haroon1, Anu Vinthan2, Leonardo Negron3, Shantanu Das2 and Aydin Berenjian1
  • 1 The University of Waikato, New Zealand
  • 2 Goodman Fielder Limited, New Zealand
  • 3 Callaghan Innovation, New Zealand

Abstract

A growing global population has led to an increasing demand for food processing industries and consequently the generation of large amounts of food waste. This problem has intensified due to slow progress in the development of effective waste treatment and disposal strategies. Food waste such as bread waste is a reservoir of complex carbohydrates, proteins and lipids which have the potential to be reused in fermentation processes. In this regard, bread waste has been used for the production of a variety of bio-products including ethanol, methane, lactic acid, succinic acid, amylase and protease. This review provides an overview of the previous works in the literature on the utilization of bread waste and the different bio processing approaches to produce a higher value products. Recommendations are also provided for areas of future research.

American Journal of Biochemistry and Biotechnology
Volume 12 No. 2, 2016, 102-109

DOI: https://doi.org/10.3844/ajbbsp.2016.102.109

Submitted On: 25 May 2016 Published On: 14 June 2016

How to Cite: Haroon, S., Vinthan, A., Negron, L., Das, S. & Berenjian, A. (2016). Biotechnological Approaches for Production of High Value Compounds from Bread Waste. American Journal of Biochemistry and Biotechnology, 12(2), 102-109. https://doi.org/10.3844/ajbbsp.2016.102.109

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Keywords

  • Bread Waste
  • Fermentation
  • By-Products
  • Biomass
  • Nutraceutical Products