Analysis of heavy metals in the conversion of lake sediment and restaurant waste by black soldier fly (Hermetia illucens).

The risk posed by heavy metals makes it difficult to dispose of sediment contaminants from dredging lakes in China. Black soldier fly (Hermetia illucens) can convert organic waste, such as restaurant waste and lake sediment, to high-value-added protein feed and fertilizer. Experimental groups were formed in this study to explore the conversion of heavy metals present in the mixture of restaurant waste and lake sediment by black soldier fly larvae (BSFL). The results demonstrated that BSFL could survive in pure sediment with an 84.76% survival rate. Relative to the substrate, BSFL could accumulate 70-90% zinc (Zn), chromium (Cr), copper (Cu), and 20-40% cadmium (Cd) and lead (Pb). The experimental group 2:3, with 40% lake sediment and 60% restaurant waste, was the best group after conversion for 15 days, which showed a 95.24% survival rate of BFSL, 82.20 mg average weight of BFSL, 8.92 mm average length of BFSL, with varying content of heavy metals such as Cu (43.22 mg/kg), Zn (193.31 mg/kg), Cd (1.58 mg/kg), Cr (25.30 mg/kg) Cr, and Pb (38.59 mg/kg) in BSFL. Furthermore, the conversion residue conforms to the relevant standards of organic fertilizer in China and can be used as organic fertilizer. Overall, the present study shows that black soldier flies can improve the resource utilization of lake sediment, especially by reducing the effect of heavy metals.

Recirculating used cooking oil and Nagkesar seed shells in dual-stage catalytic biodiesel synthesis with C1-C3 alcohols.

The presented study discusses biodiesel synthesis by utilizing two wastes: Mesua ferrea Linn (MFL) seed shells (inert support for developing catalysts) and used cooking oil (feedstock). The MFL shells were used for heterogeneous acid and base catalyst development through carbonization, steam activation and subsequent doping of H2SO4 or KOH, which upon instrumental examination showed effective doping of functional groups on the MFL char. The conversion approach uses methanol with sulfonated char (SC) for esterification, while the second stage utilizes 2-propanol for transesterification with KOH-doped char (KC) as a catalyst. Both stages optimize 5 controlling parameters such as mixing intensity, duration of reaction, catalyst load, alcohol concentration and reaction temperature in an L16 Taguchi experimental matrix. Thus, the obtained biodiesel has an ester content of 99.16%, while 97.35% of the free fatty acids (FFA) were converted, resulting in the product showing improved physico-chemical properties as assessed through fuel characterization tests. Reusability tests for the catalysts showed 4 reuses for acid catalyst compared to 9 reuses for base catalyst. Catalyst development costs were only $1.27/kg for activated char, while due to reuse, the prepared catalysts cost only $0.53/kg of biodiesel. Hence, the catalytic process holds great potential for commercialization if scaled up appropriately.

Bioactive Compounds in Food Waste: A Review on the Transformation of Food Waste to Animal Feed.

Bioactive compounds are substances which are present in foods in small amounts and have the ability to provide health benefits. Bioactive compounds include but are not limited to long-chain polyunsaturated fatty acids, vitamins, carotenoids, peptides, and polyphenols. The aim of the present study is to review literature for potential bioactive compounds present in food waste material and discuss the transformation of food waste to animal feed under the perspective that usage of food waste, rather than disposal, may tackle food insecurity and provide health benefits. Finally, applications in poultry and swine nutrition, with emphasis on the presence of fatty acids on food waste material, are discussed.

Thermophilic Co-Digestion of the Organic Fraction of Municipal Solid Wastes-The Influence of Food Industry Wastes Addition on Biogas Production in Full-Scale Operation.

Anaerobic digestion (AD) has been used widely as a form of energy recovery by biogas production from the organic fraction of municipal solid wastes (OFMSW). The aim of this study was to evaluate the effect of the introduction of co-substrates (restaurant wastes, corn whole stillage, effluents from the cleaning of chocolate transportation tanks) on the thermophilic anaerobic digestion process of the mechanically separated organic fraction of municipal solid wastes in a full-scale mechanical-biological treatment (MBT) plant. Based on the results, it can be seen that co-digestion might bring benefits and process efficiency improvement, compared to mono-substrate digestion. The 15% addition of effluents from the cleaning of chocolate transportation tanks resulted in an increase in biogas yield by 31.6%, followed by a 68.5 kWh electricity production possibility. The introduction of 10% corn stillage as the feedstock resulted in a biogas yield increase by 27.0%. The 5% addition of restaurant wastes contributed to a biogas yield increase by 21.8%. The introduction of additional raw materials, in fixed proportions in relation to the basic substrate, increases biogas yield compared to substrates with a lower content of organic matter. In regard to substrates with high organic loads, such as restaurant waste, it allows them to be digested. Therefore, determining the proportion of different feedstocks to achieve the highest efficiency with stability is necessary.

Growth and phycocyanin synthesis in the heterotrophic microalga Galdieria sulphuraria on substrates made of food waste from restaurants and bakeries.

Galdieria sulphuraria 074G (Rhodophyta) was grown heterotrophically in defined medium and on amylolytic and proteolytic hydrolysed food waste from restaurants and bakeries. Substrate uptake, growth, and phycocyanin content were quantified in the cultures. The alga utilised carbohydrates and amino acids from the waste but ammonium and other inorganic nutrients were needed to stimulate phycocyanin synthesis. Highest specific phycocyanin contents (20-22mgg-1) were observed in cells grown at 25°C or 34°C on the food wastes. Growth inhibition was observed when the hydrolysates were used in quantities resulting in glucose concentrations of 10 and 50gL-1 for bakery and restaurant waste, respectively. Still, G. sulphuraria 074G grew and produced phycocyanin efficiently on food waste under adequate conditions and may potentially be utilised for synthesise of high-valuable products from food waste.

Generation and collection of restaurant waste: Characterization and evaluation at a case study in Italy.

Because restaurants (as a division of the hospitality sector) contribute to the generation of commercial and institutional waste, thus representing both a challenge and an opportunity, the objective of the present study was to deepen the knowledge of restaurant waste in terms of the qualitative and quantitative characteristics of waste generation and the performance achievable by the implementation of a separate collection scheme. In this study, the generated waste was characterized and the implemented separate collection was evaluated at a relevant case study restaurant in a coastal tourist area of Central Italy (Marche Region, Adriatic Sea side). The qualitative (compositional) characterization of the generated total restaurant waste showed considerable incidences of, in decreasing order, food (28.2%), glass (22.6%), paper/cardboard (19.1%), and plastic (17.1%). The quantitative (parametric) characterization of the generated restaurant waste determined the unit generation values of total waste and individual fractions based on the traditional employee and area parameters and the peculiar meal parameter. In particular, the obtained representative values per meal were: 0.72kgmeal-1 for total waste, and ranging, for individual fractions, from 0.20 (for food) to 0.008kgmeal-1 (for textile). Based on the critical evaluation of some of the resulting unit waste generation values, possible influences of restaurant practices, conditions, or characteristics were pointed out. In particular, food waste generation per meal can likely be limited by: promoting and using local, fresh, and quality food; standardizing and limiting daily menu items; basing food recipes on consolidated cooking knowledge and experience; and limiting plate sizes. The evaluation of the monthly variation of the monitored separate collection, ranging from an higher level of 52.7% to a lower level of 41.4%, indicated the following: a reduction in the separate collection level can be expected at times of high working pressure or the closing of a seasonal business (typical for restaurants in tourist areas); and the monthly variation of the separate collection level is inversely correlated with that of the unit generation of total waste per meal. The interception rates of the different restaurant waste fractions collected separately presented a ranking order (i.e., 96.0% for glass, 67.7% for paper/cardboard, 34.4% for food, 20.6% for metal, and 17.9% for plastic) similar to the order of efficiencies achievable at both small and large urban levels. Finally, the original concept of the customer equivalent person (Pce) was introduced and behaviorally evaluated at the case study restaurant, providing the values of 0.42 and 0.39kgPce-1day-1 for the food waste generation and the landfilling of biodegradable waste by the customer equivalent person, respectively. These values were compared, respectively, with the food waste generation per person at the household level and the landfilling of biodegradable waste per inhabitant at the territorial level.

Comparative study of oxidative stress biomarkers in urine of cooks exposed to three types of cooking-related particles.

OBJECTIVES: To evaluate how exposure to deep-frying oils, repeated frying oil (RFO) and restaurant waste oil (RWO) affects emission of polycyclic aromatic hydrocarbons (PAHs) and oxidative stress in male restaurant workers. METHODS: The study participants included 236 male restaurant workers in 12 restaurants in Shenzhen. Airborne particulate PAHs were measured over 12h on each of two consecutive work days. Urinary 1-hydroxypyrene (1-OHP) measurements were used to indicate cooking oil fumes (COF) exposure, and urinary malondialdehyde (MDA) and 8-hydroxy-2'-deoxyguanosine (8-OHdG) were adopted as oxidative stress markers. RESULTS: The production and emission rates of ultrafine particles (UFPs) and PM2.5 were higher in the exposed groups than in the control group. The concentrations of summed PAHs were in the order of RFO-frying group>RWO-frying group>deep-frying group>unexposed control group. Urinary 1-OHP was found to be a significant predictor of elevated urinary MDA and 8-OHdG concentrations (all, P<0.05). UFPs were a significant predictor of elevated urinary 8-OHdG for restaurant workers (P<0.05). The RFO- and RWO-frying groups had higher mean urinary concentrations of 1-OHP, MDA and 8-OHdG than the control group (P<0.05). RFO exposure was found to be a significant risk factor for elevated urinary 8-OHdG and RWO exposure was found to be a significant risk factor for elevated urinary MDA (both, P<0.001). CONCLUSIONS: Concentrations of urinary 1-OHP, MDA and 8-OHdG reflect occupational exposure to PAHs from COFs and oxidative stress in restaurants workers. Exposure to RFO may cause increased oxidative DNA damage, and exposure to RWO might cause increased lipid peroxidation.