ORALS

SESSION: RecyclingMonAM-R5	Kolomaznik International Symposium (8th Intl. Symp. on Sustainable Materials Recycling Processes & Products)
Mon. 28 Nov. 2022 / Room: Arcadia 2
Session Chairs: Michaela Barinova; Session Monitor: TBA

11:55: [RecyclingMonAM02] OS
Complex Processing of Animal Waste Fats into Valuable Products with Regard to the Economic Aspects
Jiri Pecha¹ ; Lubomir Sanek¹ ; Karel Kolomaznik² ; Veronika Matusu³ ; Vladimir Dostal² ; Jakub Husar³ ; ¹Tomas Bata University in Zlin, Faculty of Applied Informatics, CEBIA-Tech, Zlin, Czech Republic; ²Tomas Bata University in Zlin, Zlin, Czech Republic; ³Tomas Bata University in Zlín, Faculty of Applied Informatics, Zlin, Czech Republic;
Paper Id: 89 [Abstract]

<p>The slaughterhouses generate a large amount of wastes - byproducts. One of them is waste fatty tissue. Fatty tissues from animals are composed of essentially three main components – water, fat and also proteins. These byproducts can be further processed and well utilized for various applications. [1, 2] It is reasonable to find appropriate utilization especially for byproducts which are not suitable or profitable for utilization in food. Waste animal fats rank among raw materials that can be used for biodiesel production and the processed protein can be used as plants biostimulant. Biodiesel, which can be used in diesel engine, is usually produced from animal fat or vegetable oil by transesterification reaction, in the presence of suitable catalyst and reactants – methanol or ethanol. [3] Protein hydrolysates represent significant category of plant biostimulants and organic nitrogen fertilizers based on a mixture of peptides and amino acids that have received increasing attention due to their positive impact on plant metabolism and crop performance. [4, 5] The goal of our work was to suggest complex processing of the animal waste fat into mentioned valuable products. The processing technology included melting of the raw fatty waste whereas water was evaporated and obtained fat was used as a feedstock for transesterification into biodiesel. The reaction conditions were set at: 1.5% w/w of TMAH as a catalyst, reaction temperature at the reaction mixture boiling point, the feedstock to methanol molar ratio of 1:6, respectively, and the reaction time 210 min. Depending on the composition of the input raw material, the processing of the protein fraction of waste fat was also verified. The raw material has been subjected to hydrolysis catalysed by proteolytic enzyme (alcalase). The final biodiesel fulfills the key requirements prescribed by European standard EN 14 214. The production of protein hydrolysate that can be used as organic nitrogen fertilizer or plant biostimulant is a suitable way of processing the protein fraction lost during fat refining, which also contributed to the overall economy of the process. The overall results served as a basis for technical and economy assessment of the waste processing.</p>

References:
<p>[1] H. Sharma, M. Goswami, Int. J. Food Process. Technol. 4 (2013) p. 252. [2] I.H. Franke-Whittle, H. Insam, Crit. Rev. Microbiol. 39 (2013) 139‐151. [3] V.K. Booramurthy, R. Kasimani, D. Subramanian, S. Pandian, Fuel, 260 (2020) p. 116373. [4] G. Colla, S. Nardi, M. Cardarelli, A. Ertani, L. Lucini, R. Canaguier, Y. Rouphael, Sci. Hortic. 196 (2015) 28-38. [5] J. Pecha, T Furst, K. Kolomaznik, V. Friebrova, P. Svoboda, AIChE Journal 58 (2012) 2010-2019.</p>

SESSION: RecyclingMonPM1-R5	Kolomaznik International Symposium (8th Intl. Symp. on Sustainable Materials Recycling Processes & Products)
Mon. 28 Nov. 2022 / Room: Arcadia 2
Session Chairs: Jiri Pecha; Session Monitor: TBA

14:25: [RecyclingMonPM106] OS
Yeasts Hydrolysis for Functional Food Preparation and Waste Valorization
Jiri Pecha¹ ; Jakub Husar² ; Karel Kolomaznik³ ; Veronika Matusu² ; Michaela Barinova³ ; ¹Tomas Bata University in Zlin, Faculty of Applied Informatics, CEBIA-Tech, Zlin, Czech Republic; ²Tomas Bata University in Zlín, Faculty of Applied Informatics, Zlin, Czech Republic; ³Tomas Bata University in Zlin, Zlin, Czech Republic;
Paper Id: 91 [Abstract]

<p>Yeasts, especially Saccharomyces cerevisiae species and similar, are used in food technologies for centuries. Even though they are produced commercially, they present in many cases abundant by-products or even waste. It is estimated that spent brewer’s yeasts account for approximately 2 % of the overall beer production [1]. They are usually used to some extent in animal feed; however, large quantities are disposed [1, 2]. Bakery or brewery yeasts present available source of proteins and functional peptides, minerals, trace elements, vitamins and even rich source of β-glucans, among others [2]. Processing of yeasts is a key factor determining the yield of valuable compounds like proteins, digestibility and nutritive value of the prepared functional food components [2, 3]. Hydrolysis is one of the common and perspective methods of protein fraction isolation from yeasts [2]. In addition, hydrolysed proteins of lower molecular weight are advantageous in food supplements for athletes and in the field of special nutrition [2, 3, 4]. Despite the fact that many technically feasible procedures for yeast processing have been proposed, it is usually the economic viability of the technology that is crucial for its practical application in the industrial scale [2]. The aim of our work was to investigate protein fraction isolation from yeasts via hydrolysis catalysed by lactic acid and assess the possibility of the process scale-up. The key operation is the reaction mixture filtration, which was used to separate the liquid fraction with extracted proteins from the solid residues. The effect of reaction temperature (100 – 140 °C) on the yield of soluble dry matter, protein and on filtration parameters was evaluated. It was shown that it is possible to reach a dry matter yield of more than 80 % and the amino acid composition of the final hydrolysate was determined. In addition, gained results clearly documented the impact of hydrolysis conditions on scale-up of the reaction mixture filtration.</p>

References:
<p>[1] A. Bekatorou, S. Plessas, I. Mantzourani. In V. R. Ravishankar (ed.) Advances in Food Biotechnology (2016), John Wiley & Sons, 395-413. [2] P. Puligundla, C. Mok, S. Park. Innov. Food Sci. Emerg. Technol. 62 (2020) 102350. [3] E. A. Yamada, V. C. Sgarbieri. J. Agric. Food Chem. 53 (2005) 53, 3931-3936. [4] J. J. Boza, D. Moënnoz, J. Vuichoud, A. R. Jarret, D. Gaudard-de-Weck, O. Ballèvre. Eur. J. Nutr. 39 (2000) 237 – 243.</p>