Search Results (215)

This study aims to evaluate eco-innovative solutions in the fertilizer industry that allow for waste valorization in the context of a resource-efficient circular economy. A comprehensive reuse strategy was developed for low-rank peat and post-cultivation horticultural mineral wool, involving the extraction of valuable humic substances from peat and residual nutrients from used mineral wool, followed by the use of both post-extraction residues to produce organic–mineral substrates. The resulting products/semifinished products were characterized in terms of their composition and properties, which met the requirements necessary to obtain the admission of this type of product to the market in accordance with the Regulation of the Minister for Agriculture and Rural Development of 18 June 2008 on the implementation of certain provisions of the Act on fertilizers and fertilization (Journal of Laws No 119, item 765). Elemental analysis, FTIR spectroscopy, and solid-state CP-MAS ¹³C NMR spectroscopy suggest that post-extraction peat has a relatively condensed structure with a high C content (47.4%) and a reduced O/C atomic ratio and is rich in alkyl-like matter (63.2%) but devoid of some functional groups in favor of extracted fulvic acids. Therefore, it remains a valuable organic biowaste, which, in combination with post-extraction waste mineral wool in a ratio of 60:40 and possibly the addition of mineral nutrients, allows us to obtain a completely new substrate with a bulk density of 264 g/m³, a salinity of 7.8 g/dm³ and a pH of 5.3, with an appropriate content of heavy metals and with no impurities, meeting the requirements of this type of product. A liquid fertilizer based on an extract containing previously recovered nutrients also meets the criteria in terms of quality and content of impurities and can potentially be used as a fertilizing product suitable for agricultural crops. This study demonstrates a feasible pathway for transforming specific waste streams into valuable agricultural inputs, contributing to environmental protection and sustainable production. The production of a new liquid fertilizer using nutrients recovered from post-cultivation mineral wool and the preparation of an organic–mineral substrate using post-extraction solid residue is a rational strategy for recycling hard-to-biodegrade end-of-life products. Full article

Digestate valorization is essential for sustainable waste management and circular economy strategies, yet large-scale adoption faces technical, economic, and environmental challenges. Beyond waste-to-energy conversion, digestate is a valuable soil amendment, enhancing soil structure and reducing reliance on synthetic fertilizers. However, its agronomic benefits depend on feedstock characteristics, treatment processes, and application methods. This study reviews digestate composition, treatment technologies, regulatory frameworks, and environmental impact assessment through Life Cycle Assessment. It analyzes the influence of functional unit selection and system boundary definitions on Life Cycle Assessment outcomes and the effects of feedstock selection, pretreatment, and post-processing on its environmental footprint and fertilization efficiency. A review of 28 JCR-indexed articles (2018–present) analyzed LCA studies on digestate, focusing on methodologies, system boundaries, and impact categories. The findings indicate that Life Cycle Assessment methodologies vary widely, complicating direct comparisons. Transportation distances, nutrient stability, and post-processing strategies significantly impact greenhouse gas emissions and nutrient retention efficiency. Techniques like solid–liquid separation and composting enhance digestate stability and agronomic performance. Digestate remains a promising alternative to synthetic fertilizers despite market uncertainty and regulatory inconsistencies. Standardized Life Cycle Assessment methodologies and policy incentives are needed to promote its adoption as a sustainable soil amendment within circular economy frameworks. Full article

The production of bio-based products for different purposes has become an increasingly common strategy over the last few decades, both in Europe and worldwide. This trend seeks to contribute to mitigating the impacts associated with climate change and to cope with the ambitious objectives established at European level. Over recent decades, agro-industries have shown significant potential as biomass suppliers, triggering the development of robust logistical supply chains and the valorization of by-products to obtain bio-based products that can be marketed at competitive prices. However, this transformation may, in some cases, involve restructuring traditional business model to incorporate the biorefinery concept. In this sense, the first step in developing a bio-based value chain involves assessing the resource’s availability and characterizing the feedstock to select the valorization pathway and the bio-application with the greatest potential. The paper incorporates inputs from a case study on PATURPAT, a company commercializing a wide range of ready-prepared potato products, which has commissioned a starch extraction facility to process the rejected pieces of potatoes and water from the process to obtain starch that can be further valorized for different bio-applications. This study aims to comprehensively review current trends and frameworks for potatoes processing agro-industries and define the most suitable bio-applications to target, as well as identify opportunities and challenges. Full article

This study proposes an integrated framework for sustainable tropical agriculture by combining biochemical waste valorization with spatial carbon footprint estimation in ‘Phulae’ pineapple production. Peel and eye residues from fresh-cut processing were enzymatically converted into rare sugar, achieving average conversion efficiencies of 35.28% for peel and 37.51% for eyes, with a benefit–cost ratio of 1.56 and an estimated unit cost of USD 0.17 per gram. A complementary zero-waste pathway produced functional gummy products using vinegar fermented from pineapple eye waste, with the preferred formulation scoring a mean of 4.32 out of 5 on a sensory scale with 158 untrained panelists. For spatial carbon modeling, the Bare Land Referenced Algorithm (BRAH) and Otsu thresholding were applied to multi-temporal Sentinel-2 and THEOS imagery to estimate plantation age, which strongly correlated with field-measured emissions (r = 0.996). This enabled scalable mapping of plot-level greenhouse gas emissions, yielding an average footprint of 0.2304 kg CO₂ eq. per kilogram of fresh pineapple at the plantation gate. Together, these innovations form a replicable model that aligns tropical fruit supply chains with circular economy goals and carbon-related trade standards. The framework supports waste traceability, resource efficiency, and climate accountability using accessible, data-driven tools suitable for smallholder contexts. By demonstrating practical value addition and spatially explicit carbon monitoring, this study shows how integrated circular and geospatial strategies can advance sustainability and market competitiveness for the ‘Phulae’ pineapple industry and similar perennial crop systems. Full article

Isatis tinctoria L. (Brassicaceae), also known as woad or dyer’s woad, is an ancient plant with a rosy future ahead. Most of the knowledge about woad is related to indigo dye production and its medicinal applications, especially its leaves. The general interest in woad has decreased with the rise of petroleum-based products. However, nowadays this plant is attracting interest again with industries reintroducing natural dyes. To meet the market demand in a sustainable manner, recent studies have focused specifically on woad seeds, leading to a valorization of the whole woad plant. This review provides an overview of the botanical, phytochemical composition, and properties of woad seeds, primarily supporting their cosmetic and pharmaceutical potential. From a chemical point of view, woad seeds mainly contain fatty acids, amino acids, phytosterols and glucosinolates. These compounds have been investigated through their extraction and analytical methods, as well as their properties and industrial applications. Full article

Water Supply and Distribution Networks (WSDNs) offer underexplored potential for energy recovery. While many studies confirm their technical feasibility, few assess the long-term operational compatibility and economic viability of such solutions. This study evaluates the energy recovery potential of the Brussels Capital Region’s WSDN using four years (2019–2022) of operational data. Rather than focusing on available technologies, the analysis examines whether the real behavior of the network supports sustainable energy extraction. The approach includes network topology identification, theoretical power modeling, and detailed flow and pressure analysis. The Brussels system, composed of a Water Supply Network (WSN) and a Water Distribution Network (WDN), reveals strong disparities: the WSN offers localized opportunities for energy recovery, while the WDN presents significant operational constraints that limit economic viability. Our findings suggest that day-ahead electricity markets provide more suitable valorization pathways than flexibility markets. Most importantly, the study highlights the necessity of long-term behavioral analysis to avoid misleading conclusions based on short-term data and to support informed investment decisions in the urban water–energy nexus. Full article

Municipal sewage sludge, a by-product of urban wastewater treatment, is increasingly recognized to be a strategic resource rather than a disposal burden. Traditional management practices, such as landfilling, incineration, and land application, are facing growing limitations due to environmental risks, regulatory pressures, and the underuse of the sludge’s energy and nutrient potential. This review examines the evolution of sludge management, focusing on technologies that enable energy recovery and resource valorization. The transition from linear treatment systems toward integrated biorefineries is underway, combining biological, thermal, and chemical processes. Anaerobic digestion remains the most widely used energy-positive method, but it is significantly improved by processes such as thermal hydrolysis, hydrothermal carbonization, and wet oxidation. Among these, hydrothermal carbonization stands out for its scalability, energy efficiency, and phosphorus-rich hydrochar production, although implementation barriers remain. Economic feasibility is highly context-dependent, being shaped by capital costs, energy prices, product markets, and policy incentives. This review identifies key gaps, including the need for standardized treatment models, decentralized processing hubs, and safe residual management. Supportive regulation and economic instruments will be essential to facilitate widespread adoption. In conclusion, sustainable sludge management depends on modular, integrated systems that recover energy and nutrients while meeting environmental standards. A coordinated approach across technology, policy, and economics is vital to unlock the full value of this critical waste stream. Full article

The growing demand for more sustainable food systems has driven the development of solutions based on food microbiology, capable of integrating safety, functionality, and environmental responsibility. This paper presents a critical and up-to-date review of the most relevant advances at the interface between microbiology, sustainability, and food innovation. The analysis is structured around three main axes: (i) microbial fermentation, with a focus on traditional practices and precision technologies aimed at valorizing agro-industrial waste and producing functional foods; (ii) microbial biocontrol, including the use of bacteriocins, protective cultures, bacteriophages, and CRISPR-Cas (Clustered Regularly Interspaced Short Palindromic Repeats–CRISPR-associated)-based tools as alternatives to synthetic preservatives; and (iii) the development of functional foods containing probiotics, prebiotics, synbiotics, and postbiotics, with the potential to modulate the gut microbiota and promote metabolic, immune, and cognitive health. In addition to reviewing the microbiological and technological mechanisms involved, the paper discusses international regulatory milestones, scalability challenges, and market trends related to consumer acceptance and clean labeling. Finally, emerging trends and research gaps are addressed, including the use of omics technologies, artificial intelligence, and unexplored microbial resources. Food microbiology, by incorporating sustainable practices and advanced technologies, is positioned as a strategic pillar for building a healthy, circular, science-based food model. Full article

Requesón, a Mexican whey cheese, has a short shelf life due to its high moisture content, near-neutral pH, and the limited preservation infrastructure of the artisanal cheese sector. Therefore, the development of requesón powder provides an innovative pathway to enhance market potential and expand its applications. This study aimed to evaluate the techno-functional properties of requesón powder produced through air-convective drying and to assess the protective effects of two natural gums, mesquite gum and guar gum, at concentrations of 0.25 and 0.5 g/L. Thermal dehydration significantly affected (p < 0.05) water holding capacity, swelling capacity, and hardness of the reconstituted powder. Although gum addition did not significantly enhance water holding capacity, it moderately improved texture and led to notable increases in swelling capacity (21–34%) and emulsifying capacity (11–20%) at high concentrations (p < 0.05). Structural analyses using X-ray diffraction and electron microscopy revealed that thermal dehydration induced protein aggregation and reduced microporosity, impairing rehydration performance compared to requesón powder obtained by lyophilization. These findings suggest that requesón powder production is a promising strategy for valorizing whey and extending the applications of this traditional cheese as a functional food ingredient. Full article

Local horse breeds, particularly cold-blood types, are often marginalized in economic and social contexts, primarily due to the neglect of their economic, genetic, and cultural potential, as well as their role in preserving the identity of rural areas, local communities, and ecosystems. The valorization of these breeds is a crucial prerequisite for their economic repositioning. The Croatian Posavina horse is a local breed, well adapted to harsh, extensive production systems. Its sustainability is achieved through pasture-based meat production, primarily targeting foreign European markets. Ensuring the sustainability of conservation programs requires a thorough understanding of growth dynamics, carcass traits, and meat quality. This study assessed growth performance and carcass characteristics in a sample of 30 male foals, with ten animals selected for detailed analysis of fatty acid, amino acid, and volatile aromatic compound profiles. At eleven months of age, the foals reached a live weight of 347 kg and a dressing percentage of 60.62%. Color, tenderness, and water-holding capacity parameters were favorable for consumers. The meat’s high protein content (22.37%) and low intramuscular fat (3.61%) make it suitable for health-conscious or sensitive consumer groups. A high proportion of polyunsaturated fatty acids (28.5%) and a nutritionally balanced ω-6/ω-3 ratio (3.46) highlight the meat’s functional properties. The essential-to-non-essential amino acid ratio (0.81) further supports its nutritional value. Sensory analysis confirmed an attractive appearance, desirable texture and flavor, and a rich aromatic profile. The carcass and meat quality results, when compared with the production traits of other horse breeds, indicate that Croatian Posavina foal meat is a high-quality and nutritionally valuable alternative to conventional red meat. With optimized conservation and production strategies, the Croatian Posavina horse holds strong potential for market repositioning within sustainable and functional meat production systems. Full article

This paper studies the potential of utilizing cocoa residues to address energy demands in post-conflict regions of Colombia. Through a systematic review, the findings indicate that cocoa byproducts from 170 municipalities could produce enough biogas to power a population nearing one million inhabitants. Three main residues can be obtained from processing cocoa—mucilage, cocoa bean shells, and cocoa pod husks—which are analyzed and recognized as the most significant in terms of potential biogas yield. The review highlights a considerable gap in existing research regarding the specific characteristics of cocoa residues and their biogas production rates. Additionally, this study emphasizes the need to investigate pretreatment methods for these materials, particularly cocoa pod husks, as well as the critical impact of transportation logistics. It also suggests exploring integrated valorization strategies and various energy conversion pathways. Finally, the article emphasizes the importance of establishing markets and promoting new initiatives to effectively utilize this abundant amount of waste. The insights gained from this analysis are relevant to similar regions, not only across South America but also in any cocoa-producing area worldwide. Full article

Indigenous grape varieties from the Hrvatska Istra subregion (Croatia) represent a significant proportion of regional wine production. In this study, the potential of six indigenous varieties—Malvazija istarska, Garganja, Duranija, Surina, Hrvatica, and Teran—for the traditional method for the production of sparkling wines was evaluated. Several of these varieties are currently underutilized or neglected in contemporary viticulture. A total of 85 volatile aroma compounds, including acids, alcohols, esters, C13-norisoprenoids, and terpenes, were identified and quantified using SPME-Arrow-GC/MS. Sensory evaluation was conducted using a structured nine-point hedonic scale. Among the compounds identified, C13-norisoprenoids (notably β-damascenone, TPB, and TDN) and esters (including ethyl 3-methylbutanoate, ethyl butanoate, and ethyl hexanoate) were found to contribute most significantly to the overall aromatic profile of the sparkling wines. Sensory profiles varied distinctly among the varieties. Some varieties demonstrated pronounced aromatic and structural characteristics, making them suitable for monovarietal sparkling wine production, while others exhibited complementary sensory properties more appropriate for cuvées. This study represents the first comprehensive chemical and descriptive sensory profiling of sparkling wines produced from these Istrian indigenous grape varieties. These findings aim to support their valorization and integration into the broader spectrum of sparkling wine production, thereby enhancing their recognition and market potential. Full article

Chestnut flour, obtained through drying and milling of Castanea sativa fruits, has evolved from a subsistence food into a sought-after niche product, appreciated for its naturally gluten-free profile, high starch content, and richness in micronutrients. Over the past decade, its demand has steadily increased due to consumer perception of the health benefits associated with chestnut consumption. As the market for chestnut flour expanded from small-scale to large-scale production, alternative methods to the traditional process were developed. Its distinctive aroma and flavor are strongly influenced by processing methods, which are the focus of this study. Two drying approaches were compared: a traditional smoke-based method (drying house named metato) characterized by a wood-drying method and a controlled laboratory process using a forced-air dryer that maintained a constant temperature of 40 °C. The impact of these methods on the physico-chemical composition, volatile organic compounds (VOCs), and sensory properties of the flour was evaluated using chemical, instrumental, and sensory analyses. The traditional method enhanced the flour’s aromatic complexity and typicity through the application of smoke, which has been demonstrated to generate volatile organic compounds (VOCs), such as guaiacol, furfural, and o-creosol, that are associated with the smoked aroma. Nevertheless, if not properly managed, it can lead to undesirable sensory notes due to excessive smoke exposure. In contrast, the laboratory-controlled process ensured better preservation of bioactive compounds—such as polyphenols (351 mg GAE/100 g dm) and ascorbic acid (322 mg/kg dm)—while retaining the aroma notes associated with fresh chestnuts. Optimizing processing methods may support the valorization of chestnut flour as a high-quality ingredient in the modern gluten-free and functional food market. Full article

Pisco is an emblematic spirit in Peru and Chile, made from fermented grapes, gaining growing scientific interest over the last two decades. This study aimed to map 20 years of research on Pisco through a systematic bibliometric review. A search was conducted in the Scopus database covering the period from 2004 to 2024, applying the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) methodology for the transparent selection of scientific articles. The search strategy considered titles, abstracts, and keywords, using the terms “Pisco” and “schnapps”, excluding unrelated fields such as geology (basin, seismic, fossil). The initial search yielded 360 records. After removing non-original articles (books, book chapters, conference papers, and reviews), 101 articles remained. A further screening excluded irrelevant studies (e.g., those referring to the city of Pisco rather than the beverage), resulting in 78 articles included for final analysis. It was observed that 19% of the studies focus on the history, culture, and appellation of origin; 14% on environmental sustainability; 10% on innovation and quality; and 9% on the bioactive properties of by-products. Other areas include extraction technologies (9%), distillation process modeling (8%), and marketing and economics (8%), among others. Recent trends are related to clean production practices. Thus, Pisco by-products and their components can be exploited by applying technologies such as supercritical fluids, drying, and biofilms, while, for waste management, the processes of composting, solar photo-Fenton, and ozonation can be applied. Moreover, it is important to highlight that the valorization of Pisco by-products opens opportunities for translation into the market, particularly in developing cosmetics, nutritional supplements, and bio-packaging materials, contributing to sustainability and innovation in new industries. However, a more holistic view is still needed in Pisco research. These findings suggest that future research should prioritize the integration of consumer-based sensory evaluations and sustainable production innovations to optimize Pisco’s quality, enhance market acceptance, and promote environmentally responsible industry practices. Full article

This study investigates the valorization of agri-food residues by repurposing industrial rosehip oil waste for sustainable food packaging development. Market demands for environmentally friendly alternatives to conventional packaging materials prompted the development of laminated multilayer materials for trays through thermo-compression, using modified cassava starch with citric acid as a compatibilizer. Physicochemical characterization revealed appropriate surface roughness (Rz of 31–64 μm) and controlled water absorption capacities of the composite materials (contact angle of 85–95°), properties critical for food quality preservation and safety. The incorporation of polylactic acid (PLA) films in the laminates significantly enhanced the mechanical performance, increasing the stress resistance by 5 to 10 times, and improved moisture resistance, showing a 78–82% reduction in the materials’ water absorption capacity and an almost 50% decrease in water content and solubility, depending on the processing method. Results indicated that these biocomposite laminates represent a viable alternative to conventional polystyrene foam trays for food packaging. Two distinct multilayer manufacturing processes were comparatively evaluated to optimize production efficiency by reducing the energy consumption and processing time. This research contributes to circular economy principles by transforming agricultural waste into value-added laminated materials with commercial potential. Full article