Among bioplastics, polyhydroxyalkanoates (PHAs) are a particularly interesting class: they are produced by bacterial fermentation and are very similar to petrolchemical-origin plastics. But, nowadays, the production cost of PHAs is high and not competitive with traditional plastics. To reduce these costs, it is possible to use food-industry by-products instead of pure substrates. In this way, the reuse of these by-products gives them, on one hand, a surplus value, on the other, it partially solves their disposal problem. Five different by-products of food plants, sited in Piedmont, were taken into account; chemico-physical and microbiological analyses were carried out to determine the most suitable substrates for the above mentioned use. From this screening, exhausted sugar syrups (used to candy fruits) and cheese whey seem to have the best characteristics to be used in PHA-producing bacteria fermentations.

Food-industry by-products: Potential use for bioplastics production / Bosco, F.; Chiampo, F.; Chimirri, F.; Marchese, F.. - In: INDUSTRIE ALIMENTARI. - ISSN 0019-901X. - STAMPA. - 47:485(2008), pp. 1112-1119.

Food-industry by-products: Potential use for bioplastics production

Bosco F.;Chiampo F.;Chimirri F.;Marchese F.
2008

Abstract

Among bioplastics, polyhydroxyalkanoates (PHAs) are a particularly interesting class: they are produced by bacterial fermentation and are very similar to petrolchemical-origin plastics. But, nowadays, the production cost of PHAs is high and not competitive with traditional plastics. To reduce these costs, it is possible to use food-industry by-products instead of pure substrates. In this way, the reuse of these by-products gives them, on one hand, a surplus value, on the other, it partially solves their disposal problem. Five different by-products of food plants, sited in Piedmont, were taken into account; chemico-physical and microbiological analyses were carried out to determine the most suitable substrates for the above mentioned use. From this screening, exhausted sugar syrups (used to candy fruits) and cheese whey seem to have the best characteristics to be used in PHA-producing bacteria fermentations.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11583/2867553