School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian 223003, China.
Tecnologico de Monterrey, School of Engineering and Sciences, Campus Monterrey, Ave. Eugenio Garza Sada 2501, Monterrey, N.L. CP 64849, Mexico.
Food Res Int. 2019 Sep;123:226-240. doi: 10.1016/j.foodres.2019.04.066. Epub 2019 Apr 30.
Over the past few years, food waste has intensified much attention from the local public, national and international organizations as well as a wider household territory due to increasing environmental, social and economic concerns, climate change and scarcity of fossil fuel resources. On one aspect, food-processing waste represents a substantial ecological burden. On the other hand, these waste streams are rich in carbohydrates, proteins, and lipids, thus hold significant potential for biotransformation into an array of high-value compounds. Indeed, the high sugar, protein, and fat content render food waste streams as attractive feedstocks for enzymatic valorization given the plentiful volumes generated annually. Enzymes as industrial biocatalysts offer unique advantages over traditional chemical processes with regard to eco-sustainability, and process efficiency. Herein, an effort has been made to delineate immobilized enzyme-driven valorization of food waste streams into marketable products such as biofuels, bioactive compounds, biodegradable plastics, prebiotics, sweeteners, rare sugars, surfactants, etc. Current challenges and prospects are also highlighted with respect to the development of industrially adaptable biocatalytic systems to achieve the ultimate objectives of sustainable manufacturing combined with minimum waste generation. Applications-based strategies to enzyme immobilization are imperative to design cost-efficient and sustainable industrially applicable biocatalysts. With a deeper apprehension of support material influences, and analyzing the extreme environment, enzymes might have significant potential in improving the overall sustainability of food processing.
在过去的几年中，由于环境、社会和经济问题的不断加剧，气候变化以及化石燃料资源的稀缺，食物浪费引起了当地公众、国家和国际组织以及更广泛的家庭领域的高度关注。一方面，食品加工废物对生态环境造成了沉重的负担。另一方面，这些废物中富含碳水化合物、蛋白质和脂质，因此具有很大的潜力可以转化为多种高价值化合物。事实上，由于每年产生的大量食物废物，其高糖、高蛋白和高脂肪含量使其成为有吸引力的酶法转化的原料。与传统的化学工艺相比，酶作为工业生物催化剂在生态可持续性和工艺效率方面具有独特的优势。本文旨在阐述利用固定化酶对食物废物进行增值转化为有市场价值的产品，如生物燃料、生物活性化合物、可生物降解塑料、益生元、甜味剂、稀有糖、表面活性剂等。还强调了当前面临的挑战和展望，以及开发适合工业应用的生物催化系统的重要性，以实现可持续制造和最小废物产生的最终目标。基于应用的酶固定化策略对于设计具有成本效益和可持续性的工业应用生物催化剂至关重要。通过深入了解支持材料的影响，并分析极端环境，酶在提高食品加工的整体可持续性方面可能具有巨大的潜力。
