Creating health & wealth from rejected food resources. Antonio Patti School of Chemistry, Monash University, Australia

Transcription

1 Creating health & wealth from rejected food resources Antonio Patti School of Chemistry, Monash University, Australia 1

2 Wasted Food - A Worldwide Issue 2

3 Food Losses Along the Entire Value Chain During or immediately after harvesting on the farm After leaving the farm for handling, storage, and transport During industrial or domestic processing and/or packaging During distribution to markets, including at wholesale and retail markets In the home or business of the consumer, including restaurants and caterers Source: WRI analysis based on FAO Global food losses and food waste extent, causes and prevention. Rome: UN FAO.

4 Food Losses Food loss and waste more near the fork in developed regions and more near the farm in developing regions Source: WRI analysis based on FAO Global food losses and food waste extent, causes and prevention. Rome: UN FAO.

5 32% of global food supply by weight Food Losses kg per capita per year is lost 24% of global food supply by energy content (calories) Losses at production are more prevalent in developing regions while food waste at consumption is more prevalent in developed regions Note: Number may not sum to 100 due to rounding. Source: WRI analysis based on FAO Global food losses and food waste extent, causes and prevention. Rome: UN FAO.

6 Discarded Food - Valuable Unused Resources Selected Grocery Items Sze Ki Lin et al., Biofuels, Bioprod. Bioref. 8: (2014)

7 Food By-product Use Options Ravindran and Jaiswal, Trends in Biotechnology, 2016, 34,

8 Why the Need to Address Food Waste? One-fourth of the food currently lost, if saved, would be enough to feed 870 million hungry people in the world. 8

9 Mango processing waste >50% of Mango Fruit is discarded, or used as stock feed Kensington grown in Australia Peels Seed & Seed Kernel Large volumes in India and stable in Australia eg India 18 Mt p.a. Banerjee, Arora, Vijayaraghavan, MacFarlane, Patti, Food Chemistry, 2017, 225, % 27% 43% Peel Kernel Shell

10 Potential for Pectin - Recovery from Mango Peel Reported pectin content: 25-30% (Berardini et al, 2005) Method and type: Acid extraction, high methoxyl (70-80% DM) Limitations of existing method: 1 kg dry peel may require 20 ml of concentrated HCl, effluent stream is around ph 2.0, chlorine toxicity of water Typical reported yields 15-25% Chemical structure of Pectin (Courtesy Pfaltzgraff, 2014)

11 Novel methods of Pectin Extraction for Mango Peel Pectin cost: US$15 /kg Market potential Expected to be > US$2 Billion by 2020 Crude Pectin - wet Alcohol-water filtrate - analysed for carbohydrates and phenolics Banerjee, Patti, Arora, Vijayaraghavan, MacFarlane ACS Sustainable Chem. Eng. 2016, 4, Wet pectin after washing with alcohol 24% w/w dry yield

12 Sonication Assisted Extraction Chemical nature of the pectin needs to be considered as a result of different extraction methods: Molecular weight Gelling properties Degree of Methylation 20 minutes 37KHz, 80 0 C Banerjee, Patti et al ACS Sustainable Chem. Eng. 2016, 4,

13 % yield of Pectin (w/w) Microwave based pectin extraction Banerjee, Patti, Arora, Vijayaraghavan, MacFarlane Food Hydrocolloids 2018, 77, Power 180 Power 360 Power Power range (W) Novel fractionation - Separation of pectin, sugars, phenolics & fibres Simple sequential process 1. Pectin Precipitate 2. Washed pectin 3. Filtrate

14 Mango processing waste biorefinery Arora, Banerjee, Vijayaraghavan, MacFarlane & Patti, Industrial Crops and Products, 2018, 116, 24-34

15 Pomegranate: super fruit 15

16 Pomegranate processing 40-50% waste in the form of peels and seeds 16

17 Pomegranate seeds 17

18 Enzymatic green process Pomegranate seed powder Enzyme treatment Centrifugation Challenges: Selection of enzyme Less emulsion Free oil Emulsion (Protein + Oil) Aqueous phase (Protein) Solid residue (Insoluble fibres) Talekar, Patti, Arora et al., Industrial Crops and Products 2018, 112,

19 Protease treatment to extract oil, protein and insoluble fibres Talekar, Patti, Singh, Vijayraghavan, Arora, Industrial Crops and Products 2018, 112,

20 SEM analysis of pom seeds before and after protease treatment A and B: before C and D: after Talekar, Patti, Singh, Vijayraghavan, Arora, Industrial Crops and Products 2018, 112,

21 Total mass balance on oil, protein and insoluble fibres 21

22 Fatty acid analysis of extracted oil Fatty acid Protease-derived oil Hexane-extracted oil C16: a b C18: a b C18: a b C18: a b C18: a b C20: a b SFA A a b UFA B a b PUFA C a b The values not sharing a common superscript small letter are significantly different (P < 0.05) 22

23 Rapid enzymatic one pot extraction of oil and protein by microwave pretreatment of pomegranate seeds Grinding for 1 min Protease Treatment Centrifugation ph 7, temp. 45 C, time 4 h, L/S: 8 Microwave pretreatment Wet seeds Oil content: 18.2% Protein content: 16.3% Power: 950 W, 440W, 100W Time: 4 min, 7 min, 10 min Protease: 10U, 25U, 40U Per g dry weight of seed Oil Proteins

24 Microwave pretreatment affects oil quality Power (W) Time (min) Protease loading (U/g) Protein recovery (%) 440 W 7 min ± 0.8 (91.4% of total) Oil recovery (%) 16.7 ± 1.2 (91.7% of total) Fatty acid Content (%) C ± 0.02 C18: ± 0.06 C18: ± 0.08 C18: ± 0.01 C18: ± 0.1 C20: ± 0.01 TPC: 0.10 ± 0.02 µg GAE/mg of oil Antioxidant activity: max. 94.8% DPPH inhibition Power (W) Time (min) Protease loading (U/g) Protein recovery (%) 950 W 7 min ± 0.5 (93.8% of total) Oil recovery (%) 17.3 ± 1.3 (95% of total) Fatty acid Content (%) C ± 0.04 C18: ± 0.02 C18: ± 0.16 C18: ± 0.03 C18: ± 0.16 C20: ± 0.06 TPC: 0.12 ± 0.03 µg GAE/mg of oil Antioxidant activity: max. 83.6% DPPH inhibition

25 Pomegranate peel 25

26 Extraction of pectin and phenolics Conventional methods: Extraction of pectin using acidic conditions (ph 1.5-2) at high temperature C Disadvantage: 1) Generation of large quantity of acid waste 2) Corrosion of equipment Extraction of phenolics using organic solvents such as methanol, ethyl acetate, acetone, ether Disadvantage: toxic and non-food grade solvents Alternative: Enzymatic method using cell wall degrading enzyme Advantages: 1) Mild reaction conditions: low temperature (40-50 C) and ph (around 5) 2) Occurs in aqueous medium Major limitation of enzymatic approach: Costly due to the poor recovery, reusability, and stability of enzymes 26

27 Possible way: How to overcome limitation? Immobilize (attach) enzyme on suitable carrier and use Magnetic nanoparticles as best carrier: 1) Easy separation by magnetic field 2) High dispersion and improved mass transfer (pseudohomogeneous) 3) Easy surface modification and outstanding stability 4) High enzyme loading capacity due to high surface area Enzyme attached to magnetic nanoparticles- magnetic nanobiocatalyst Chem. Soc. Rev., 2013, 42, ; Green Chem., 2014, 16,

28 Preparation of magnetic nanobiocatalyst Synthesis of magnetic nanoparticles Fe Fe OH - Fe 3 O 4 + 4H 2 O 28

29 Enzyme immobilization onto MNP to form magnetic nanobiocatalyst Activity recovery - 94% 29

30 Process Diagram 30

31 Magnetic separation and recycling of magnetic nanobiocatalyst Dispersed (left) and separated (right) magnetic nanobiocatalyst Batch reaction cycle conditions: cellulase loading of 75 U/g peel powder 5 h time at ph 6 and 50 C Constant pectin yield: % Constant total phenolics yield: % Stable cellulase activity 31

32 Composition of phenolics 1. Alpha Punicalagin 2. Beta Punicalagin 3. Ellagic acid

33 Ultrasound treatment time a (min) Effect of ultrasound pretreatment time on yields of pectin and phenolics With magnetic nanobiocatalyst b Pectin yield (g/100 g db) TPC yield (g/100 g db) Without magnetic nanobiocatalyst c Pectin yield (g/100 g db) TPC yield (g/100 g db) ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± 1.1 a Ultrasound treatment was given at a fixed frequency of 37 khz, liquid-solid ratio of 15, 50 C and ph 5. b Magnetic nanobiocatalyst at a cellulase dosage of 100 U/g of peel powder was added to ultrasound treated WPP and stirred at 180 rpm and 50 C for 7h. c Ultrasound treated WPP was directly stirred at 180 rpm and 50 C for 7h in absence of magnetic nanobiocatalyst. 33

34 Amino acid composition of extracted proteins Protein sample Hydrolysis by 6 N HCl at 110 C for 20 h in presence of 0.1% phenol Neutralization by NaOH HPLC analysis of clear liquid Amino acid Amount of amino acid in protein hydrolysates Essential amino acids (g/100g) Histidine Isoleucine Leucine Lysine Methionine + Cysteine Phenylalanine + Tyrosine Threonine Tryptophan Valine Non- essential amino acids Aspartic acid Glutamic acid Aspargine Serine Glutamine Glycine Arginine Alanine Proline ND Hydroxyproline

35 Coffee Wastes Spent coffee grounds Coffee Husks Cinque Lire 10 kg Current disposal is directly to land or composting Are there alternatives?

36 Spent coffee grounds Coffee Wastes Cinque Lire 10 kg Not always good for the soil!! Current disposal is directly to land or composting

37 Higher value uses of Coffee Waste? Component Range (%) Potential applications Carbohydrates - Hemicellulose - Cellulose Fermentation for sugars and ethanol Antioxidant dietary fiber potential (Campos-Vega et al., 2015) Proteins 13.6 Animal feed Caffeine 1-2% Pharmaceutical industry Lipids Cosmetics, Biodiesel Phenolic compounds Pharmaceutical industry Food industry 37

38 A Current use of Coffee Grounds Discarded $21.95 online! 38

39 Coffee waste composition Spent Coffee Grounds Coffee Husks 39

40 Lipid Extractions Ethanol was the most successful solvent New research regarding husks Supercritical CO 2 with husks has potential Solvent Method Yield (%) Husks SCGs Ethanol Ultrasonic 6.7 ± ± 0.8 N-hexane Ultrasonic 1.5 ± ± 0.2 THF Ultrasonic 5.4 ± ± 2.4 Pure CO 2 Sc-CO ± ± 0.3 Extracted lipids have potential application in: Cosmetic industry (soaps, hand creams) (Campos- Vega et al., 2015) Synthetic polymer production (Obruca et al. 2014) 40

41 100% Hexane Coffee oil GC-FID analysis 2 hr ultrasonic extractions with a 10 g material to 300 ml solvent. 100% EtOH

42 Response (mau) Response (mau) Response (mau) Caffeine and polyphenol analysis 60% MeOH O-Caffeoyl-quinic acid isomer 2. Caffeine 3. O-Caffeoyl-quinic acid isomer 4. O-Caffeoyl-quinic acid isomer 2 hr ultrasonic extractions with a 1 g material to 40 ml solvent. 70% EtOH 100% H 2 O O-Caffeoyl-quinic acid isomer 2. Caffeine 3. O-Caffeoyl-quinic acid isomer 4. O-Caffeoyl-quinic acid isomer 1. O-Caffeoyl-quinic acid isomer 2. Caffeine 3. O-Caffeoyl-quinic acid isomer 4. O-Caffeoyl-quinic acid isomer $US per Kg Acquisition time (min) caffeine

43 PLANT FOOD SOIL NEXUS Waste ANIMAL FEED Additional By-products BIOOILS & VALUABLE CHEMICALS Plants for Food Production BIOCHAR Plants for Non- food Production

44 TARGET 12.3 By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses

45 Post Docs Dr Karen Little Dr Sepa Nanayakkara $$ Funding for Projects Mentioned $$ Collaborators PhD Scholars Jhumur Bannerjee (IITB- Monash) Temma Carruthers-Taylor Sachin Talekar (IITB-Monash) Vasudha Kotia (IITB-Monash) Staff Prof Amit Arora (IITB - India) Prof Santosh Noronha (IITB India) Dr Kei Saito Prof Douglas MacFarlane Dr Vijay Raganathan Prof Roy Jackson Prof Bart Follink Monash-IITB Academy (JB) Reliance (VK) Tata Chemicals (ST) EPA Victoria (T.C-T.) Faculty of Science for PhD Scholarships Chemicals and Plastics Manufacturing Graduate Research Interdisciplinary Program Federal and Victorian Government Industry Vouchers Thank-you for your Attention

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48 Comparison with conventional method Magnetic nanobiocatalyst for simultaneous pectin and phenolics extraction Conventional- acid mediated pectin extraction Conventional- Soxhlet extraction of phenolics with methanol Conditions ph 6, Temp 50 C, 5 h ph 1.5, Temp 85 C, 2 h Temp 65 C, 4 h Pectin yield (%) Phenolic yield (%)

49 Potential for Pectin - Recovery from Mango Peel Pectin cost: US$15 /kg Market potential Expected to be > US$2 Billion by 2020 R Ciriminna, et al., 2015, Pectin: A new perspective from biorefinery standpoint, Biofuels Bioproducts & Biorefining, 9,

50 Pectin production from mango peel waste. Arora, Banerjee, Vijayaraghavan, MacFarlane & Patti, Industrial Crops and Products, 2018, 116,

51 Counts (%) Counts (%) Counts (%) (100) Alpha-punicalagin [M-H] -1 = (1.4) (38.6) (1.1) Mass-to-Charge (m/z) (100) Beta-punicalagin [M-H] -1 = (2.8) (1.5) (58.1) (2.6) Ellagic acid [M-H] -1 = 301 Mass-to-Charge (m/z) Mass-to-Charge (m/z) (100)

52 Composition of phenolics from each batch cycle Batch TPC (g/100 g Punicalagin (g/100 g db) Ellagic acid (g/100 g db) number db) ± ± 0.4 (77.4%) 0.48 ± 0.03 (5.6%) ± ± 0.1 (75.3%) 0.49 ± 0.02 (5.8%) ± ± 0.2 (78.2%) 0.55 ± 0.03 (6.6%) ± ± 0.5 (76.4%) 0.50 ± 0.05 (5.9%) ± ± 0.4 (76.9%) 0.60 ± 0.01 (7.1%) 52

53 Influence of operational conditions on yields of pectin and phenolics Thermal stability of magnetic nanobiocatalyst Maximum yields of pectin (19.2%) and total phenolics (8.5%) were obtained by magnetic nanobiocatalyst treatment at cellulase loading of 75 U/g of peel powder, ph 6, 50 C for 5 h. 53

54 Cereals comprise the most loss and waste when measured by calories, while fruits and vegetables by weight Source: WRI analysis based on FAO Global food losses and food waste extent, causes and prevention. Rome: UN FAO.

55 Valuable sources of primary chemicals, pharmaceuticals, nutraceuticals - not waste Fruit Vegetable and other Agricultural by-products Other Extractives Acids, alkaloids, dyes 55

56 Worldwide Food Wastage - Valuable Unused Resources Occurs at all stages of the Life cycle of Food Production, processing and Consumption kg per capita per year is lost Source: and UN FAO

57 School of Chemistry Green Chemical Futures Building Monash University