Biotechnological Approaches for Production of High Value Compounds from Bread Waste
- 1 The University of Waikato, New Zealand
- 2 Goodman Fielder Limited, New Zealand
- 3 Callaghan Innovation, New Zealand
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.
Copyright: © 2016 Saima Haroon, Anu Vinthan, Leonardo Negron, Shantanu Das and Aydin Berenjian. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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