Validity of zinc oxide nanoparticles biosynthesized in food wastes extract in treating real samples of printing ink wastewater; Prediction models using feed-forward neural network (FFNN).

In the present study, biosynthesised ZnO nanoparticles in food wastewater extract (FWEZnO NPs) was used in the photocatalytic degradation of real samples of printing ink wastewater. FWEZnO NPs were prepared using green synthesis methods using a composite food waste sample (2 kg) consisted of rice 30%, bread 20 %, fruits 10 %, chicken 10 %, lamb 10%, and vegetable 20%. The photocatalysis process was optimised using response surface methodology (RSM) as a function of time (15-180 min), pH 2-10 and FWEZnO NP (20-120 mg / 100 mL), while the print ink effluent after each treatment process was evaluated using UV-Vis-spectrophotometer. The behaviour of printing ink wastewater samples for photocatalytic degradation and responses for independent factors were simulated using feed-forward neural network (FFNN). FWEZnO NPs having 62.48 % of the purity with size between 18 and 25 nm semicrystalline nature. The main functional groups were -CH, CH2, and -OH, while lipid, carbon-hydrogen stretching, and amino acids were the main component in FWEZnO NP, which contributed to the adsorption of ink in the initial stage of photocatalysis. The optimal conditions for printing ink wastewater were recorded after 17 min, at pH 9 and with 20 mg / 100 mL of FWEZnO NPs, at which the decolorization was 85.62 vs. 82.13% of the predicted and actual results, respectively, with R2 of 0.7777. The most significant factor in the photocatalytic degradation was time and FWEZnO NPs. The FFNN models revealed that FWEZnO NPs exhibit consistency in the next generation of data (large-scale application) with an low errors (R2 0.8693 with accuracy of 82.89%). The findings showing a small amount of catalyst is needed for effective breakdown of dyes in real samples of printing ink wastewater.

Bridging sustainability and industry through resourceful utilization of pea pods- A focus on diverse industrial applications.

The focus on sustainable utilization of agricultural waste is currently a leading area of scientific research, driving significant advancements in technology and circular economy models. The fundamental capacity of bio-based products, bioprocessing techniques, and the crucial involvement of microbial treatments are opening opportunities for efficient solutions in various industries. One of the most popular green vegetables, peas are members of the Fabaceae family and have a pod-like structure. Every year, a significant amount of pea pods is discarded as waste products of peas that have negative impacts on our environment. In this comprehensive review, we explore innovative methods for utilizing pea pods to minimize their environmental footprint and optimize their viability across multiple industries. A large portion of the pea processing industry's output consists of pea pods. Variety of proteins, with major classes being globulin and albumin (13%), dietary fiber (43-58%), and minerals are abundant in these pods. Because of their diverse physiochemical properties, they find applications in many diverse fields. The porous pea pods comprised cellulose (61.35%) and lignin (22.12%), which could make them superior adsorbents. The components of these byproducts possess valuable attributes that make them applicable across treatment of wastewater, production of biofuels, synthesis of biocolors, development of nutraceuticals, functional foods, and enzymes for the textile industry, modification of oil, and inhibition of steel corrosion.

How much does overnutrition weigh? The environmental and social impacts of Metabolic Food Waste in Italy.

Excess Food Energy Intake (EFEI), namely Metabolic Food Waste (MFW) corresponds to excess calorie intake related to overconsumption of food and is responsible for overweight (OW) and obesity (OB) conditions. Identifying its causes and impacts could be important, so that it can be prevented and reduced, generating health, environmental and societal benefits. Therefore, this research quantifies MFW among OW and OB adult populations (18-75 years) in Italy and its environmental and social implications. Life cycle assessment (LCA) through the Simapro 9.5 software was used and then, the results were monetized according to the Environmental Price Handbook to understand the real environmental cost. Finally, Social LCA (S-LCA) was considered following the Product Social Impact Assessment (PSILCA) guidelines to understand the potential social risks behind the food that ends up on our plates. The results highlight the amount of MFW in Italy is 2696 billion kcal/year corresponding to 1.59 Mtons over-consumed food/year, while the impacts are mainly related to global warming (8.78 Mtons CO2 eq/year, or 2.29 % of the total Italian CO2 emissions), terrestrial ecotoxicity (843,451 tons 1.4-DCB/year), freshwater ecotoxicity (222,483 tons 1.4 DCB eq/year), and land consumption (8 million m2a eq/year), mostly due to the meat, fats and oils and sweets overconsumption. Impacts monetization also shows that MFW could induce an environmental price of € 1340/per capita/year, and finally, the S-LCA reveals how overconsumption of food has the potential to affect gender discrimination, water depletion, trade union, and social discrimination due to the high proportion of labor migrants in the agricultural sector.

Viral and Bacterial Community Dynamics in Food Waste and Digestate from Full-Scale Biogas Plants.

Anaerobic digestion (AD) is commonly used in food waste treatment. Prokaryotic microbial communities in AD of food waste have been comprehensively studied. The role of viruses, known to affect microbial dynamics and metabolism, remains largely unexplored. This study employed metagenomic analysis and recovered 967 high-quality viral bins within food waste and digestate derived from 8 full-scale biogas plants. The diversity of viral communities was higher in digestate. In silico predictions linked 20.8% of viruses to microbial host populations, highlighting possible virus predators of key functional microbes. Lineage-specific virus-host ratio varied, indicating that viral infection dynamics might differentially affect microbial responses to the varying process parameters. Evidence for virus-mediated gene transfer was identified, emphasizing the potential role of viruses in controlling the microbiome. AD altered the specific process parameters, potentially promoting a shift in viral lifestyle from lysogenic to lytic. Viruses encoding auxiliary metabolic genes (AMGs) were involved in microbial carbon and nutrient cycling, and most AMGs were transcriptionally expressed in digestate, meaning that viruses with active functional states were likely actively involved in AD. These findings provided a comprehensive profile of viral and bacterial communities and expanded knowledge of the interactions between viruses and hosts in food waste and digestate.

Advancing a food loss and waste bioproduct industry: A critical review of policy approaches for application in an Australian context.

Food loss and waste (FLW) contains an abundance of nutrient components that can be extracted and converted into valuable bioproducts through biorefining (e.g., pharmaceuticals, cosmetics, nutrients). Australia has identified bioproducts from a FLW feedstock as one avenue through which it can meet its commitment to UN Sustainable Development Goal Target 12.3, aiming to halve food waste by 2030. An industry for bioproducts in Australia is, however, nascent and will require targeted and sustained policy intervention to advance in line with the production targets it has set to meet Target 12.3. The aim of this critical review is threefold. Firstly, it draws on the research literature to identify barriers to advancing a bioproduct industry from FLW. Secondly, it constructs a taxonomy of policies available to overcome these barriers and support industry development. Finally, it applies the taxonomy to established policy settings in Australia (examining both national settings and Queensland state settings) and the European Union (EU), where the industry and associated policy is more mature. Australia has few national policies directly targeting a bioproduct industry. A comparative assessment of policy settings allows this review to identify lessons Australia can draw from the EU experience as it advances its own industry. Findings demonstrate a complex and fragmented policy landscape. Key recommendations from the literature emphasise the need to establish coordinated strategic instruments; target research and development opportunities for optimised, sustainable processes; and implement appropriate incentives to establish a 'level playing field', as technology readiness increases. The critical requirement for policy stability and coherence, flags the need to lay groundwork policy in this area as a priority.

Riboflavin modified carbon cloth enhances anaerobic digestion treating food waste in a pilot-scale system.

Previous laboratory-scale studies have consistently shown that carbon-based conductive materials can notably improve the anaerobic digestion of food waste, typically employing reactors with regular capacity of 1-20 L. Furthermore, incorporating riboflavin-loaded conductive materials can further address the imbalance between fermentation and methanogenesis in anaerobic systems. However, there have been few reports on pilot-scale investigation. In this study, a 10 m2 of riboflavin modified carbon cloth was incorporated into a pilot-scale (2 m3) food waste anaerobic reactor to improve its treatment efficiency. The study found that the addition of riboflavin-loaded carbon cloth can increase the maximum organic loading rate (OLR) by 40% of the pilot-scale reactor, compared to the system using carbon cloth without riboflavin loading, while ensuring efficient operation of the reaction system, effectively alleviating system acidification, sustaining methanogen activity, and increasing daily methane production by 25%. Analysis of the microbial community structure revealed that riboflavin-loaded carbon cloth enriched the methanogenic archaea in the genera of Methanothrix and Methanobacterium, which are capable of extracellular direct interspecies electron transfer (DIET). And metabolic pathway analysis identified the methane production pathway, highly enriched on the reduction of acetic acid and CO2 at riboflavin-loaded carbon cloth sample. The expression levels of genes related to methane production via DIET pathway were also significantly upregulated. These results can provide important guidance for the practical application of food waste anaerobic digestion engineering.

An investigation into the sensory properties of luffa [Luffa cylindrica (L.)] sap.

The seeds and sap of luffa [Luffa cylindrica (L.)] are usually discarded as waste. As such, this study aimed to identify the sensory properties of luffa sap (aqueous solution) and if it can be incorporated into a food item (orange juice) for added nutritional benefits and as an alternative sweetener. A sensory trial (n = 94) asked participants to evaluate a luffa sap sample and five different orange juice samples with increasing amounts of luffa sap (control [0%], 5%, 7.5%, 10%, 12.5%). The participants evaluated the samples using 9-point hedonic scales, check-all-that-apply, and an open-ended comment question. The luffa sap was described as having a mild flavor as well as woody, earthy, and floral attributes and an aftertaste. The liking scores for the orange juice with the 5% luffa sap did not significantly differ from the control. However, as the amount of luffa sap increased above 5%, the liking scores decreased and were significantly different from the control. The orange juice with luffa sap samples (7.5% and above) was associated with off-flavors, while the orange juice with 5% luffa sap and the control were associated with the attributes (sweet, fruity, orange, tropical, citrus) that increased the participants liking. Future studies should continue to investigate the sensory properties of luffa sap and its incorporation into different food products. PRACTICAL APPLICATION: This is one of the first studies to investigate the sensory properties of luffa sap with participants residing in the Western world. The luffa sap was found to be woody, earthy, bitter, and floral. It was acceptable to add luffa sap to orange juice up to 5% by volume. However, it did not increase the sweetness perception of the orange juice. At a 7.5% luffa sap addition and higher levels, off-flavors were observed in the orange juice.

Bioplastic Production from Agri-Food Waste through the Use of Haloferax mediterranei: A Comprehensive Initial Overview.

The research on bioplastics (both biobased and biodegradable) is steadily growing and discovering environmentally friendly substitutes for conventional plastic. This review highlights the significance of bioplastics, analyzing, for the first time, the state of the art concerning the use of agri-food waste as an alternative substrate for biopolymer generation using Haloferax mediterranei. H. mediterranei is a highly researched strain able to produce polyhydroxybutyrate (PHB) since it can grow and produce bioplastic in high-salinity environments without requiring sterilization. Extensive research has been conducted on the genes and pathways responsible for PHB production using H. mediterranei to find out how fermentation parameters can be regulated to enhance cell growth and increase PHB accumulation. This review focuses on the current advancements in utilizing food waste as a substitute for costly substrates to reduce feedstock expenses. Specifically, it examines the production of biomass and the recovery of PHB from agri-food waste. Furthermore, it emphasizes the characterization of PHB and the significance of hydroxyvalerate (HV) abundance in the formation of Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) copolymer. The downstream processing options are described, and the crucial factors associated with industrial scale-up are assessed, including substrates, bioreactors, process parameters, and bioplastic extraction and purification. Additionally, the economic implications of various options are discussed.

Fine-Grained Food Image Recognition: A Study on Optimising Convolutional Neural Networks for Improved Performance.

Addressing the pressing issue of food waste is vital for environmental sustainability and resource conservation. While computer vision has been widely used in food waste reduction research, existing food image datasets are typically aggregated into broad categories (e.g., fruits, meat, dairy, etc.) rather than the fine-grained singular food items required for this research. The aim of this study is to develop a model capable of identifying individual food items to be integrated into a mobile application that allows users to photograph their food items, identify them, and offer suggestions for recipes. This research bridges the gap in available datasets and contributes to a more fine-grained approach to utilising existing technology for food waste reduction, emphasising both environmental and research significance. This study evaluates various (n = 7) convolutional neural network architectures for multi-class food image classification, emphasising the nuanced impact of parameter tuning to identify the most effective configurations. The experiments were conducted with a custom dataset comprising 41,949 food images categorised into 20 food item classes. Performance evaluation was based on accuracy and loss. DenseNet architecture emerged as the top-performing out of the seven examined, establishing a baseline performance (training accuracy = 0.74, training loss = 1.25, validation accuracy = 0.68, and validation loss = 2.89) on a predetermined set of parameters, including the RMSProp optimiser, ReLU activation function, '0.5' dropout rate, and a 160×160 image size. Subsequent parameter tuning involved a comprehensive exploration, considering six optimisers, four image sizes, two dropout rates, and five activation functions. The results show the superior generalisation capabilities of the optimised DenseNet, showcasing performance improvements over the established baseline across key metrics. Specifically, the optimised model demonstrated a training accuracy of 0.99, a training loss of 0.01, a validation accuracy of 0.79, and a validation loss of 0.92, highlighting its improved performance compared to the baseline configuration. The optimal DenseNet has been integrated into a mobile application called FridgeSnap, designed to recognise food items and suggest possible recipes to users, thus contributing to the broader mission of minimising food waste.

Utilization of Spent Coffee Grounds as a Food By-Product to Produce Edible Films Based on κ-Carrageenan with Biodegradable and Active Properties.

Coffee ranks as the second most consumed beverage globally, and its popularity is associated with the growing accumulation of spent coffee grounds (SCG), a by-product that, if not managed properly, constitutes a serious ecological problem. Analyses of SCG have repeatedly shown that they are a source of substances with antioxidant and antimicrobial properties. In this study, we assessed SCG as a substrate for the production of edible/biodegradable films. The κ-carrageenan was utilized as a base polymer and the emulsified SCG oil as a filler. The oil pressed from a blend of Robusta and Arabica coffee had the best quality and the highest antioxidant properties; therefore, it was used for film production. The film-forming solution was prepared by dissolving κ-carrageenan in distilled water at 50 °C, adding the emulsified SCG oil, and homogenizing. This solution was cast onto Petri dishes and dried at room temperature. Chemical characterization showed that SCG increased the level of polyphenols in the films and the antioxidant properties, according to the CUPRAC assay (CC1 23.90 ± 1.23 µmol/g). SCG performed as a good plasticizer for κ-carrageenan and enhanced the elongation at the break of the films, compared with the control samples. The solubility of all SCG films reached 100%, indicating their biodegradability and edibility. Our results support the application of SCG as an active and easily accessible compound for the food packaging industry.

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Understanding the effects of food waste biogas residue composting and chemical amendments on soil aggregates composition of different particle sizes, stability, and organic matter distribution in relocation sites could provide primary data for improving soil quality and land utilization of food waste biogas residue composting. We analyzed the characteristics of soil aggregates distribution, stability of aggregates, and organic matter content in different particle sizes under treatments with different application amounts of food waste biogas residue composting, chemical amendments (ß-cyclodextrin, calcium sulfate and ferric oxide were mixed at a mass ratio of 1:1:1), and control (100% soil). The results showed that 20% (soil: biogas residue composting=8:2) and 30% (soil: biogas residue composting =7:3) biogas residue composting significantly decreased the micro-aggregates content with the particle size of <0.106 mm and increased the large aggregates content with the particle size of 0.5-1.0 mm. All treatments significantly increased large aggregates content with the particle size of ≥2.0 mm, soil aggregate structure content, and mean weight diameter, but reduced the percentage of aggregate destruction. Among all the treatments, the effect of mixes application of 20% biogas residue composting and chemical amendments was the best. Biogas residue composting treatments significantly affected the distribution of organic matter in soil aggregates, with the strongest effect under 30% biogas residue composting treatment. Biogas residue composting treatments significantly increased soil organic matter content in all aggregates, with the maximal increase of organic matter content in soil micro-aggregates with the particle size of 0.106-0.25 mm. In conclusion, biogas residue composting could increase organic matter content of soil aggregates in different particle sizes, promote the formation of large soil aggregates, and improve the stability of aggregation. Specifically, the mixed application of biogas residue composting and chemical amendments performed better on soil improvement in relocation site.

Something to Chew on; Plate-Waste at an Ontario Veteran's Centre.

There is paucity of data assessing levels of food/beverage waste in long-term care (LTC) facilities, especially in Ontario. Observations in the Veteran's Centre (VC) at Sunnybrook Health Sciences Centre (Sunnybrook) indicated food/beverage waste may be high, potentially impacting sustainability efforts within our institution. Before proceeding with waste reduction efforts, we conducted a comprehensive 3-day waste-audit of food/beverage items provided to VC residents with the goal of understanding the extent of food/beverage waste at VC, items wasted, and any other factors that may inform future changes. Our results indicate that 28% of items served to residents were wasted. Lunch was the meal with greatest waste at 31% and waste of solid items was 12% higher than that of liquids. We observed a large variability in waste between residents and within each resident, with 15% of residents wasting >50% of items provided. This study provides a deeper insight into the magnitude of food/beverage waste in a LTC population and highlights the importance of considering individualized strategies to address waste to avoid negative impact on residents.

Digital replica to unveil the impact of growing conditions on orange postharvest quality.

The postharvest end-quality of citrus is significantly impacted by pre-harvest factors such as weather, which varies among growing regions. Despite the importance of these factors, the influence of regional weather variations, such as variations in temperature, humidity, wind, vapor pressure deficit (VPD), and solar radiation on postharvest citrus quality, is largely unknown. This study aims to quantify this impact through a physics-driven digital replica of the entire value chain of Valencia oranges, from orchards in South Africa to retail in Europe. Predicted fruit properties data at harvest and hygrothermal sensor data from orchard to retail for different production regions are coupled to a physics-based fruit model to simulate key postharvest fruit quality metrics. These metrics include mass loss, chilling injury, fruit quality index (FQI), remaining shelf life (RSL), total soluble solids (TSS), and titratable acidity (TA). Our digital fruit model reveals that regional weather variability significantly affects fruit quality evolution when comparing data from Nelspruit, Letsitele, and Sunday's River Valley (SRV). The impact of weather variations is most pronounced in the temperate oceanic climate of SRV compared to the hotter climates of Letsitele and Nelspruit. Our findings indicate that differences in weather conditions between these growing regions impact postharvest mass loss, FQI, RSL, TSS, and TA of Valencia oranges at retail. The impact is up to 10% variation in mass loss and RSL, 4% in TSS, and 1% in TA among oranges grown in different regions. We show that temperature and humidity variations in the postharvest local transport of oranges between different regions largely increase mass loss by up to twofold, FQI by up to ~ 12%, and RSL by up to ~ 15% at retail. Our research also shows that weather temperature is the most important metric during fruit growth affecting various aspects of postharvest orange quality. This study offers valuable insights into the impact of regional weather variations on the quality of oranges available to consumers. These findings could help the citrus industry enhance growing practices, postharvest logistics, retail marketing, and cold chain strategies, thereby improving product quality and consumer satisfaction.

Food waste impact on dry anaerobic digestion of straw in a novel reactor: Biogas yield, stability, and hydrolysis-methanogenesis processes.

Gradient anaerobic digestion reactor (GADR) can improve substrate utilization efficiency by solving the problem of the "short circuit" of materials. However, the substrate's composition significantly affects the reactor's performance. This study investigated the impact of food waste (FW) levels on corn straw's dry anaerobic digestion (AD) in a novel GADR. The results show that biomethane production can be improved by coupling urban and agricultural solid waste recycling. The mechanism is to increase the hydrolysis and acid production efficiency, and the abundance of enzymes related to methanogenesis. The maximum methane yield (494.2 mL CH4/g VS) and the highest anaerobic biodegradability (85.7 %) were obtained when the FW was added at 60 %. The co-digestion of FW and straw can improve the hydrolysis and acid production efficiency and methane yield, which improves the buffering capacity and stability of the system compared with the single digestion of FW.

Identifying solutions to minimize meal tray waste: A mixed-method approach.

BACKGROUND & AIMS: Over $150,000 are lost annually due to meal tray waste in a large hospital in the United States. This study aims to explore the root causes of meal tray waste within a decentralized foodservice model and strategies to mitigate waste. METHODS: A mixed methods sequential explanatory design was used by first identifying hospital units high and low in meal tray waste using recorded food management data from January 2021 through September 2022, then conducting observations, mobile-interviews (n = 16), and in-depth interviews with hospital foodservice staff (n = 6) and nurses (n = 6) in each unit. Lastly, hospital and topic experts (n = 10) were engaged in strategizing solutions to reduce meal tray waste. RESULTS: Findings indicate meal tray waste is increased when patients discharge and when standard trays (i.e., also known as house trays, which include items not requested by patients) are provided. Meal tray waste points to the unpredictability in a hospital that often arises due to patient circumstances, lack of coordination between nursing and foodservice staff, patients' food preferences, and the need for system and workflow improvements in a decentralized foodservice model. CONCLUSIONS: Findings highlight considerations that may be applicable across diverse medical institutions seeking to reduce meal tray waste. Hospitals should choose the best foodservice model that suits their institution to manage operations efficiently, focusing on reducing waste, cost optimization, patient satisfaction, and sustainability.

Improving bio-conditioning dewatering performance of food waste anaerobic digestate at low ambient temperatures by heating treatment.

Food waste anaerobic digestate (FWAD) containing high concentrations of contaminants must be purified or recycled. Bio-conditioning dewatering followed by activated sludge process (BDAS) has emerged as a promising technology for treating FWAD. However, the bio-conditioning dewatering as a pivotal step of BDAS is often negatively affected by low ambient temperatures often occurred in winter. This study investigated the role of heating FWAD in improving the bio-conditioning dewatering performance of FWAD. Batch experiments demonstrated that the bio-conditioning dewatering efficiency increased with temperature rise. Notably, due to the low energy consumption, 50°C was considered to be the most appropriate heating treatment temperature, realizing a drastic reduction of specific resistance to filtration (SRF) of bio-conditioned FWAD from initial 1.24 × 1012 m/kg in the control at a ambient temperature of 10°C to 5.42 × 1011 m/kg and a saving of 25% in bio-conditioning reagents cost. The results of the pilot-scale and large-scale experiments revealed that heating treatment made the bio-conditioning dewatering more stable regardless of the fluctuation of ambient temperature in practical engineering. The decrease in the viscosity of bio-conditioned FWAD and the enhancement in microbial fermentation liquor flocculation capacity through heating treatment played pivotal roles in improving the bio-conditioning dewatering performance of FWAD. This work provides a cost-effective strategy to achieve efficient bio-conditioning dewatering at a relatively low ambient temperature, which was helpful in the engineering application of the novel BDAS process in wastewater treatment.

Dose-dependent effects of different parabens on food waste biorefinery for volatile fatty acids production: Insight into specific fermentation processes, substrates transformation and microbial metabolic traits.

Parabens are largely concentrated in food waste (FW) due to their large consumption as the widely used preservative. To date, whether and how they affect FW resource recovery via anaerobic fermentation is still largely unknown. This work unveiled the hormesis-like effects of two typical parabens (i.e., methylparaben and n-butylparaben) on VFAs production during FW anaerobic fermentation (i.e., parabens increased VFAs by 6.73-14.49 % at low dose but caused 82.51-87.74 % reduction at high dose). Mechanistic exploration revealed that the parabens facilitated the FW solubilization and enhanced the associated substrates' biodegradability. The low parabens enriched the functional microorganisms (e.g., Firmicutes and Actinobacteria) and upregulated those critical genes involved in VFAs biosynthesis (e.g., GCK and PK) by activating the microbial adaptive capacity (i.e., quorum sensing and two-component system). Consequently, the metabolism rates of fermentation substrates and subsequent VFAs production were accelerated. However, due to increased biotoxicity of high parabens, the functional microorganisms and relevant metabolic activities were depressed, resulting in the significant reduction of VFAs biosynthesis. Structural equation modeling clarified that microbial community was the predominant factor affecting VFAs generation, followed by metabolic pathways. This work elucidated the dose-dependent effects and underlying mechanisms of parabens on FW anaerobic fermentation, providing insights for the effective management of FW resource recovery.

Agri-food waste biosorbents for volatile organic compounds removal from air and industrial gases - A review.

Approximately 1.3 billion metric tons of agricultural and food waste is produced annually, highlighting the need for appropriate processing and management strategies. This paper provides an exhaustive overview of the utilization of agri-food waste as a biosorbents for the elimination of volatile organic compounds (VOCs) from gaseous streams. The review paper underscores the critical role of waste management in the context of a circular economy, wherein waste is not viewed as a final product, but rather as a valuable resource for innovative processes. This perspective is consistent with the principles of resource efficiency and sustainability. Various types of waste have been described as effective biosorbents, and methods for biosorbents preparation have been discussed, including thermal treatment, surface activation, and doping with nitrogen, phosphorus, and sulfur atoms. This review further investigates the applications of these biosorbents in adsorbing VOCs from gaseous streams and elucidates the primary mechanisms governing the adsorption process. Additionally, this study sheds light on methods of biosorbents regeneration, which is a key aspect of practical applications. The paper concludes with a critical commentary and discussion of future perspectives in this field, emphasizing the need for more research and innovation in waste management to fully realize the potential of a circular economy. This review serves as a valuable resource for researchers and practitioners interested in the potential use of agri-food waste biosorbents for VOCs removal, marking a significant first step toward considering these aspects together.

Development and Characterization of Polymeric-based Biomaterial from Agro-food Waste: A Sustainable and Eco-friendly Approach Towards Plastic Pollution

INTRODUCTION: Commercial plastics are potentially hazardous and can be carcinogenic due to the incorporation of chemical additives along with other additional components utilized as brominated flame retardants and phthalate plasticizers during production that excessively produce large numbers of gases, litter, and toxic components resulting in environmental pollution. METHOD: Biodegradable plastic derived from natural renewable resources is the novel, alternative, and innovative approach considered to be potentially safe as a substitute for traditional synthetic plastic as they decompose easily without causing any harm to the ecosystem and natural habitat. The utilization of undervalued compounds, such as by-products of fruits and vegetables in the production of biodegradable packaging films, is currently a matter of interest because of their accessibility, affordability, ample supply, nontoxicity, physiochemical and nutritional properties. Industrial food waste was processed under controlled conditions with appropriate plasticizers to extract polymeric materials. Biodegradability, solubility, and air test analysis were performed to examine the physical properties of polymers prior to the characterization of the biofilm by Fourier-transformed infrared spectroscopy (FTIR) for the determination of polymeric characteristics. RESULT: The loss of mass examined in each bioplastic film was in the range of 0.01g to 0.20g. The dimension of each bioplastic was recorded in the range of 4.6 mm to 28.7 mm. The existence of -OH, C=C, C=O stretching, and other crucial functional groups that aid in the creation of a solid polymeric material are confirmed by FTIR analysis. This study provides an alternative approach for sustainable and commercially value-added production of polymeric-based biomaterials from agro-industrial waste as they are rich in starch, cellulose, and pectin for the development of bio-plastics. CONCLUSION: The rationale of this project is to achieve a straightforward, economical, and durable method for the production of bio-plastics through effective utilization of industrial and commercial fruit waste, ultimately aiding in revenue generation.

Can I still eat this? Using implicit and explicit measures to explore consumer behavior toward food products with date labels.

This study investigates implicit and explicit attitudes toward products before and beyond the best-before date (BBD) using an Implicit Association Test and an online questionnaire. Moreover, we test whether consumer perception of and behavior toward products beyond the BBD can be manipulated using a priming task. We use a three-group between-subjects design where respondents had to recall either a frugal, a wasteful, or an unrelated behavior. Results show that consumers have negative implicit associations with products beyond the BBD. Reduced health and safety perceptions, consumers' strategies to determine edibility, and general risk perception of products beyond the BBD predict consumption of these products. While recalling a frugal behavior does not have significant effects, recalling a wasteful behavior prior to evaluating products beyond the BBD leads to a decrease in the perceived safety and healthfulness of these products.