Dr. Charis M. Galanakis Novi Sad, 28 Oct. 2014

Development of the “Universal Recovery Strategy” for the valorization of high added-value

compounds from food by-products & wastes

Food By-products & Wastes

• Considered as a matter of treatment, minimization & prevention for more than 40 years

• Defined as “wastes” in most European Legislations (442/1975/ΕΕC, 689/1991/ΕΕC, 98/2008/EEC) due to the fact that they removed from the production line as undesirable materials

• Declaring 2014 the European Year Against Food Waste

• In July, the EC has announced its targets for the circular economy, waste management and provided a "food waste" definition:

“food lost from the food supply chain, not including food diverted to material uses such as bio-based products, animal feed, or sent for redistribution”

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Food By-products & Wastes

Why ?

Enormous amounts of food related materials are discharged worldwide

Existing technologies promise the recovery & sustainability of high added-value ingredients inside food chain

• All EU-Members shall establish frameworks to collect & report levels of food waste across all sectors, develop national food waste prevention plans aimed to reduce them up to 30% by 2017-2025

• Excluding by-products from food wastes

• Deal with the prospect of feeding population in 21st century

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Table 1: Food by-products & target compounds

By-products origin Sources Target Components

Cereals Rice bran Proteins & water insoluble

dietary fibers

Wheat bran Hemicellulose

Oat crust β-glucan

Roots & Tubers Potato peel Phenols

Oilseeds & Pulses Soybean wastewater Phytosterols

Fruits & Vegetables Citrus peels Pectin, flavonoids & essential oils

Apple pulp & peel Phenols & pectin

Peach pulp Pectin

Apricot kernel Proteins

Carrot & tomato peels Carotenoids

Meat Offal by-products Proteins

Fish & Seafoods Head, bones & skin Proteins & lipids

Dairy Products Cheese whey Lactose & proteins

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• Generated in different forms & compositions following the regional, seasonal & processing characteristics in each case

By-products’ Characteristics

Collection in the source is crucial

Restricted transportation

• Lower contents of compounds vs initial sources (i.e. fruits or vegetables)

Higher processing cost Lower recovery yield Lower Revenues

• Already processed materials, susceptible to microbial growth

Development of the Universal Recovery Strategy

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Development of the Universal Recovery Strategy

Economically feasible & sustainable process

Waste minimization prior recovery processing

Abundance & proper distribution of the by-products in the source

Proper collection & mixing of the by-products in order to minimize variations in the content of their components

Production line near but not inside the food industries ensures minimum transportation & meets their HACCP requirements

Methodology with the highest recovery yield for different compounds

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Development of the Universal Recovery Strategy

Economically feasible & sustainable & process

Food grade materials & utilization of green solvents

Proper management of the selected stages & technologies

Preservation of the compounds' functional properties from the source to the final product

Development of qualitative products with constant concentration of target compounds &stable sensory characteristics

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The Universal Recovery Strategy

Galanakis, C. M. (Eds). Food Waste Recovery: Processing Technologies & Techniques. Elsevier-Academic Press. ISBN 9780128003510. Publication:2015. 8

5-Stages Universal Recovery Processing

I. Macroscopic Pre-treatment

II. Macro- & Micro- molecules Separation

III. Extraction

V. Product formation

IV. Isolation & Purification

Mechanical Pressing, Freeze Drying, Centrifugation

Wet Milling, Thermal &/or Vacuum Concentration

Alcohol Precipitation, Ultrafiltration,

Isoelectric Solubilization-Precipitation,

Extrusion

Solvent, Acid, Alkali, Microwave-Assisted,

Steam Diffusion, Hydrodistillation,

Nanofiltration, Electrodialysis

Adsorption, Chromatography,

Spray- & Freeze-Drying Emulsions

& Microfiltration

Goals

Maximizing the yield of the target compounds

Suiting the demands of industrial processing

Clarifying target compounds from impurities & toxic substances

Avoiding deterioration & loss of functionality during processing

Ensure the food grade nature of the final product

Galanakis, C. M. (2012). Recovery of high added-value components from food wastes: conventional, emerging technologies and commercialized applications. Trends in Food Science & Technology, 26(2), 68-87.

Supercritical fluids

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Recovery of high added-value components

Ι. Macroscopic Pre-treatment

Aims the adjustment of the fruit waste matrix water content & the separation of different phases (oils, solids)

Activation – deactivation of enzymes

Increase permeability of the bioresource tissues

• Peels & pulps Wet milling to increase permeability

Concentration to remove water

Microfiltration or Centrifugation • Solid substrates

• Wastewaters

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Recovery of high added-value components

ΙΙ. Macro- & Micro- molecules Separation

• Ultrafiltration Separation according to the M.W. & charge of compounds

• Ethanol Precipitation

Dissolution of smaller molecules (acids, antioxidants, sugars etc)

Removal of larger molecules (i.e. proteins, dietary fibers) in the precipitate

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Recovery of high added-value components

ΙΙΙ. Extraction

• Selection of the Appropriate Solvent

Cheap, abundant & easily accessible in the food industry

Possess “GRAS” status (General-Recognized-As-Safe)

Reusable & recyclable

Inhibit enzyme activity where is appropriate

Inhibit oxidation & preserve the functional properties of target compounds

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Recovery of high added-value components

ΙΙΙ. Extraction

• Solvents According to the characteristics (solubility – volatility) of high added-value ingredients

Performed in a reverse flow, compressed bed reactor

Sequential steps increase yield & cost

Phenols Polar – protic solvents

i.e. hydro-ethanolic mixtures

Carotenoids Lipophilic, non- protic & polar solvents

i.e. acetone

Galanakis, C. M., Goulas, V., Tsakona, S., Manganaris, G. A., & Gekas, V. (2013) A knowledge base for the recovery of natural phenols with different solvents. International Journal of Food Properties 16(2), 382-396. 13

Recovery of high added-value components

ΙV. Isolation & Purification

From impurities & other co-extracted components

Isolation is usually conducted with adsorption in materials like resins or activated carbons

Selective separation of low MW antioxidants

Relatively simple design, operation & scale up

Adsorbents can be easily regenerated & re-utilized

Time consuming

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Recovery of high added-value components

V. Product formation (encapsulation)

The coating material could be made of polysaccharides such as starch, cellulose, cyclodextran, inulin or pectin

Important applications in terms of sustainability

i.e. whey protein gels or soybean solid residue

Cheese Whey

Protein Gels Recovery

Bilberry extract

Anthocyanins Recovery

Anthocyanins

Protein gels Betz et al. (2011)

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Table 2: Commercialized methodologies Project Characteristics

Cheese whey

Patent application number

PCT/SE1993/000378 PCT/US/2002/010485 MX2006/PA09536

Applicant/ Company

Alfa-Laval Food Engineering (Lund, Sweden)

Davisco International Foods Inc. (Le Sueur, USA)

Kraft Foods Holding Inc. (Northfield, USA)

Title Method for obtaining high-quality protein products from whey

Isolation of glycoproteins from bovine milk

Method of deflavoring whey protein using membrane electrodialysis

Product/Brand names

α-lactoalbumin & β-lactoglobulin

Whey protein isolate/ Bipro®

De-flavored whey proteins

Commercialized applications

Food Supplements Food supplements Food supplements

Inventors/ Reference

Jensen & Larsen (1993) Davis et al. (2002) Crowely & Brown (2007)

Whey protein isolate is the most common ingredient derived from food wastes

A typical example of target compounds complete valorization

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Example: Whey Protein Recovery

Galanakis, C. M. (2012). Recovery of high added-value components from food wastes: conventional, emerging technologies and commercialized applications. Trends in Food Science & Technology, 26(2), 68-87. 17

Table 3: Commercialized methodologies

Project Characteristics

Olive mill waste

Patent application number

PCT/US2001/027132 PCT/ES2002/000058 PCT/SE/2007/001177

Applicant/ Company

CreAgri, Inc (Hayard, USA) Consejo Superior de Investigaciones Cientificas (Madrid, Spain)/Genosa I+D S.A. (Malaga, Spain)

Phenoliv AB (Lund, Sweden)

Title Method of obtaining a hydroxytyrosol-rich composition from vegetable water

Method for obtaining purified hydroxytyrosol from products & by-products derived from olive tree

Olive Waste Recovery

Product/Brand names

Hydroxytyrosol/Hidrox® Hydroxytyrosol (99.5%)/Hytolive®

Olive phenols & dietary fibers containing powders

Commercialized applications

Food supplements & cosmetics

Conserving foods, functional ingredient in bread

Natural antioxidants in foodstuff & fat replacement in meatballs, respectively

Inventors/ Reference

Crea (2002) Fernández-Bolaños et al. (2002)

Tornberg & Galanakis (2008)

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Commercial Implementation

Only if a certain degree of flexibility & alternative choices can be adapted in the developing methodology

• tend to scale-up easier

• possess a cheaper production

Simplified processes with fewer steps

A project focused on the recovery technologies without establishing definite applications of the final product, is doomed to fail:

• the final product might not be as beneficial as it has been proposed

• difficult to survive competition as a non-specific functional ingredient • safety of pure active compounds should be checked similarly to synthetic antioxidants in order to obtain a market release permission

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Encapsulation

• able to improve functionality

• extent the shelf-life of the product

Researchers will soon deal with the prospect of applying emerging technologies & particularly nanotechnology

• ultimate goal to optimize overall efficiency of suggested methodologies

This concept will reopen the debate about products safety & their impact (beneficial or not) of recycling them inside food chain

The key recovery stage that needs further investigation:

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Conclusions

Authorities around the world (i.e. EFSA) have tightened up the way in which companies can advertise health benefits

Demonstration of proven health benefits is very costly (too many required data)

Health claims have only been approved for few compounds (i.e. hydroxytyrosol in olive oil) & products (i.e. cholesterol-reducing yogurts)

Implications for stifling innovation in the field, as most start-up companies cannot afford the respective research

Risk of claims rejection

Establishment of a new label (i.e. similar to organic foods) or tax reduction is required

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Thank You !

Information: chemlab.gr phenoliv.com charisgalanakis.com https://www.iseki-food.net/sigs/sig5

Linkedin: Galanakis Laboratories Phenoliv AB Charis Galanakis Food waste recovery