NAMASTE. II SDSN Mediterranean Conference Siena, March 5 and 6, 2015

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II SDSN Mediterranean Conference Siena, March 5 and 6, 2015 NAMASTE New Advances in

Sustainable Technologies for the Exploitation of by-products into new foods and feeds

it) KBBE-2009-2-7-02 Valorization of by-products in food processing Collaborative

1 II SDSN Mediterranean Conference Siena, March 5 and 6, 2015 NAMASTE New Advances in the integrated Management of food processing waste in India and Europe: use of Sustainable Technologies for the Exploitation of by-products into new foods and feeds Fabio Fava DICAM, University of Bologna, Italy (fabio.fava@unibo.it) KBBE Valorization of by-products in food processing Collaborative project (small/medium scale) in coordination with DBT (India) ; ~ 2 M; 7 partners from 6 EU Countries (3 companies )

2 Main objective & justification To develop the scientific/industrial background for producing new food products from citrus and wheat processing by-products. Citrus byproducts and wheat bran are extensively produced in Europe (~1 and 10 MT/y, respectively) where they are only partially and poorly valorized (e.g., pectins, chemicals and solvents, feeds) and largely disposed in landfills (with relevant costs and environmental problems); They are good sources of compounds useful for the human health (i.e., fibers, prebiotics, vitamins, antioxidants, etc.) exploitable in new food formulation; The modern lifestyle requires ready to eat foods based on ingredients with health-promoting properties. To develop and assess technological protocols for the sustainable conversion of citrus by-products and wheat bran into food ingredients and new food products to improve the sustainability of the fruit/cereal processing industry and create new competitiveness and market opportunities for EU food Industry and the EU food security.

The approach RAW MATERIAL FOOD PROCESSING MARKET Characterization & Preservation Pre-treatment & Ingredient recovery BY- PRODUCTS New foods formulation (innovative and sustainable

3 The approach RAW MATERIAL FOOD PROCESSING MARKET Characterization & Preservation Pre-treatment & Ingredient recovery BY- PRODUCTS New foods formulation (innovative and sustainable processes/technologies) Knowledge transfer & exploitation Assessment of products & processes/technologies Identification of new market opportunities Leftover material Fava et al. (2013) New Biotechnology 25: 647

Wheat bran exploitation Wheat bran Stabilization (close

mix of hydrolytic enzymes Dietary fibers (fermented with

$fractions (with prebiotic activities) COOH CHO Extracts$ Ferulic acid OCH 3 OH Vanillin Di Gioia et al. (2011). J.

, 156:309; Barghini et al (2007) Microbial Cell

4 Wheat bran exploitation Wheat bran Stabilization (close environment, humidity <70% w/w) Treatment with tailored mix of hydrolytic enzymes Dietary fibers (fermented with Lactobacillus and other probiotics) Oligosaccharidic fractions (with prebiotic activities) COOH CHO Extracts OCH 3 P. fluorescens OH Amycolatopsys sp. Ferulic acid OCH 3 OH Vanillin Di Gioia et al. (2011). J. Biotechnol., 156:309; Barghini et al (2007) Microbial Cell Factories 6:13; Di Joint Gioia Steering et al (2007) Commitee Enzyme Meeting, Microbiol February Technol 2011, 41, st -22 nd

5 Citrus peel Blanching Citrus by-products exploitation Extraction Cloud Blanched peels Debittering Debittering Washing Texturizing Drying MW DIC Concentration Fruit paste Milling Formulation with other ingredients Citrus fiber Baking Extrusion Texturizing Homogenizati on Debittered cloud Polypheno ls extract

6 NAMASTE EU: new food products Beverage with citrus fibers Citrus-based snack Citrus-based Muffin Fermented bran bakery products Fibre enriched dessert Citrus Paste filled bakery products HPH Citrus paste Fava et al. (2013) Final New Conference, Biotechnology Joint Steering Campden Commitee 25: 647; BRI, Patents Meeting, UK, June pending February 5-6, , 21 st -22 nd

NAMASTE: Summary & Conclusions NAMASTE demonstrated the technical feasibility of the production of safe and healthy ingredients and new ready to eat food products from citrus and wheat processing

7 NAMASTE: Summary & Conclusions NAMASTE demonstrated the technical feasibility of the production of safe and healthy ingredients and new ready to eat food products from citrus and wheat processing by-products; The new food product production pathways are more environmentally impacting and costly than conventional byproduct disposing procedures (i.e., pellet production for animal feed); However, the environmental and economical sustainability can be achieved if more valuable products are obtained from the same valorization pathway; It paves the way for novel approaches to the management of such products with benefits for the sustainability and competitiveness of the European cereal and fruit processing industry and for the EU food security EFFoST Final Conference, annual Joint Steering meeting, Campden Commitee Bologna, BRI, Italy, Meeting, UK, November June February 5-6, , 2011, st -22 nd

8 NAMASTE team Thank you

Enzymatic Extraction of High-value Ingredients from Food Waste

Enzymatic Extraction of High-value Ingredients from Food Waste Dr. Amit Kumar Jaiswal Prof. Nissreen Abu-Ghannam School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin