Bavatharny Thevarajah , P.H.V. Nimarshana , Galbadage Don Shehan Sandeepa , Ramaraj Boopathy , Thilini U. Ariyadasa
{"title":"螺旋藻种植中食品加工工业废物的升级再循环:推进可持续发展目标 12 的视角","authors":"Bavatharny Thevarajah , P.H.V. Nimarshana , Galbadage Don Shehan Sandeepa , Ramaraj Boopathy , Thilini U. Ariyadasa","doi":"10.1016/j.tifs.2024.104537","DOIUrl":null,"url":null,"abstract":"<div><h3>Background</h3><p>A spiking risk of food security and scarcity has been witnessed over the past decade, mainly due to excessive agricultural activities, climatic actions, and the escalating global population. Hence, effective food waste management (FWM) strategies are essential to alleviate food wastage for a hunger-free and secure future. Accordingly, the United Nations Sustainable Development Goal (SDG) 12 aims to establish sustainable consumption and production patterns, especially by reducing global food wastage and greenhouse gas emissions.</p></div><div><h3>Scope and approach</h3><p><em>Spirulina</em> emerged as a superfood owing to its exceptional protein content of 60–70%, while serving as a commercial source of natural blue pigment, c-phycocyanin, recognized as the food colorant E18, inheriting numerous bioactive properties. Thus, this review explores the potential of upcycling wastes from food processing industries in <em>Spirulina</em> cultivation as a promising and sustainable FWM strategy contributing to the advancement of SDG 12. The nutrient-rich <em>Spirulina</em> biomass and protein and c-phycocyanin extracts would be potential novel food ingredients in food industry.</p></div><div><h3>Key findings and conclusions</h3><p>Global food wastage would be substantially reduced by upcycling food processing industrial waste resources in <em>Spirulina</em> cultivation, facilitating the progression of SDG 12. Simultaneously, this leads to pronounced reductions in carbon, freshwater, and material footprints per capita associated with <em>Spirulina</em> cultivation. Nevertheless, real-time integration of <em>Spirulina</em> cultivation for resource recovery from food processing industrial wastes is challenging, mainly in the aspects of economic feasibility, process sustainability, and public and consumer acceptance.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.1000,"publicationDate":"2024-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Upcycling food processing industrial wastes in Spirulina cultivation: A perspective on the advancement of Sustainable Development Goal 12\",\"authors\":\"Bavatharny Thevarajah , P.H.V. Nimarshana , Galbadage Don Shehan Sandeepa , Ramaraj Boopathy , Thilini U. Ariyadasa\",\"doi\":\"10.1016/j.tifs.2024.104537\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><h3>Background</h3><p>A spiking risk of food security and scarcity has been witnessed over the past decade, mainly due to excessive agricultural activities, climatic actions, and the escalating global population. Hence, effective food waste management (FWM) strategies are essential to alleviate food wastage for a hunger-free and secure future. Accordingly, the United Nations Sustainable Development Goal (SDG) 12 aims to establish sustainable consumption and production patterns, especially by reducing global food wastage and greenhouse gas emissions.</p></div><div><h3>Scope and approach</h3><p><em>Spirulina</em> emerged as a superfood owing to its exceptional protein content of 60–70%, while serving as a commercial source of natural blue pigment, c-phycocyanin, recognized as the food colorant E18, inheriting numerous bioactive properties. Thus, this review explores the potential of upcycling wastes from food processing industries in <em>Spirulina</em> cultivation as a promising and sustainable FWM strategy contributing to the advancement of SDG 12. The nutrient-rich <em>Spirulina</em> biomass and protein and c-phycocyanin extracts would be potential novel food ingredients in food industry.</p></div><div><h3>Key findings and conclusions</h3><p>Global food wastage would be substantially reduced by upcycling food processing industrial waste resources in <em>Spirulina</em> cultivation, facilitating the progression of SDG 12. Simultaneously, this leads to pronounced reductions in carbon, freshwater, and material footprints per capita associated with <em>Spirulina</em> cultivation. Nevertheless, real-time integration of <em>Spirulina</em> cultivation for resource recovery from food processing industrial wastes is challenging, mainly in the aspects of economic feasibility, process sustainability, and public and consumer acceptance.</p></div>\",\"PeriodicalId\":441,\"journal\":{\"name\":\"Trends in Food Science & Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":15.1000,\"publicationDate\":\"2024-05-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Trends in Food Science & Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0924224424002139\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Trends in Food Science & Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0924224424002139","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Upcycling food processing industrial wastes in Spirulina cultivation: A perspective on the advancement of Sustainable Development Goal 12
Background
A spiking risk of food security and scarcity has been witnessed over the past decade, mainly due to excessive agricultural activities, climatic actions, and the escalating global population. Hence, effective food waste management (FWM) strategies are essential to alleviate food wastage for a hunger-free and secure future. Accordingly, the United Nations Sustainable Development Goal (SDG) 12 aims to establish sustainable consumption and production patterns, especially by reducing global food wastage and greenhouse gas emissions.
Scope and approach
Spirulina emerged as a superfood owing to its exceptional protein content of 60–70%, while serving as a commercial source of natural blue pigment, c-phycocyanin, recognized as the food colorant E18, inheriting numerous bioactive properties. Thus, this review explores the potential of upcycling wastes from food processing industries in Spirulina cultivation as a promising and sustainable FWM strategy contributing to the advancement of SDG 12. The nutrient-rich Spirulina biomass and protein and c-phycocyanin extracts would be potential novel food ingredients in food industry.
Key findings and conclusions
Global food wastage would be substantially reduced by upcycling food processing industrial waste resources in Spirulina cultivation, facilitating the progression of SDG 12. Simultaneously, this leads to pronounced reductions in carbon, freshwater, and material footprints per capita associated with Spirulina cultivation. Nevertheless, real-time integration of Spirulina cultivation for resource recovery from food processing industrial wastes is challenging, mainly in the aspects of economic feasibility, process sustainability, and public and consumer acceptance.
期刊介绍:
Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry.
Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.