| 书目名称 | Green Chemistry and Agro-food Industry: Towards a Sustainable Bioeconomy | | 编辑 | Stéphanie Baumberger | | 视频video | | | 图书封面 |  | | 出版日期 | Book 2024 | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-031-54188-9 | | isbn_softcover | 978-3-031-54190-2 | | isbn_ebook | 978-3-031-54188-9 |
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Front Matter |
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Green Chemistry, Eco-Friendly Chemistry, Biorefinery |
Stéphanie Baumberger,Marie-Christine Scherrmann |
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Green chemistry aims at reducing the impact of synthesis and transformation processes on the environmental and human health. It is based on twelve principles which are driving innovation for energy and resource saving, limitation of solvent use and design of safe processes and non-toxic products, in response to local and global regulations (e.g. European REACH regulation, and regulations related to volatile organic compounds or to wastes). Among these innovations are the use of supercritical fluids or non-volatile organic compounds as solvents, the development of wet processes based on physical treatments (grinding, irradiation, electrostatic particle separation) and the miniaturization of analytical or synthesis processes. Biological resources play a major role in this approach. They not only offer native assemblies and models inspiring the design of process of materials in a biomimicry strategy, but also supply renewable raw materials and safe catalysts compatible with living organisms. Using biological resources is not a guarantee of eco-friendly approach, since some bio-based processes turn out water or energy consuming. Nevertheless, the application of green chemistry principl
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Industrial Biotechnologies: A Hub at the Crossroads of the Food Industry and Green Chemistry |
Cédric Y. Montanier,Michael J. O’Donohue |
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From ancient Egyptian brewing techniques to second-generation biorefineries, centuries of history look down upon us. But most of all, it is about biotechnological processes that are applied on an industrial scale. This chapter looks specifically at the food industry and how biological tools are helping this sector to meet the climate change challenges facing our petro-carbon societies. To this end, the chapter reviews the definitions of biological tools, enzymes and the different types of enzymes used in the food industry. We also look at engineering approaches to optimise these enzymes for use in industrial processes or to exploit the natural biodiversity that has evolved over time. But beyond enzymes, we also highlight the fact that it is possible to use microorganisms or mixtures of microorganisms to produce molecules of interest. These molecules are then produced by fermentation processes, some of the unit operations of which are presented below. But beyond existing industrial processes and their products, it is important to search for other sources of raw materials. In this way, some of our waste can be valorised. But this is not enough. The contribution of synthetic biology a
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Edible Oils and Oleochemistry |
Zéphirin Mouloungui,Romain Valentin,Laure Candy,Jean-François Fabre,Eric Lacroux,Othmane Merah,Murie |
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Considering that vegetable oils derived from oleoproteaginous plants are mainly destined for the food industry, other types of oils derived from micro-algae, micro-organisms and fruit seeds (co-products of food industry) require adapted processes of extraction. These new resources continue to boost the oleochemistry sector for the production of bioproducts. The characteristics of each of these lipid sources in terms of fatty acid profile are opportunities for generating platform molecules and elaborating functional compounds. Each lipid resource is associated with secondary metabolites sought after in the cosmetics, pharmaceutical and nutraceutical sectors. This chapter describes innovative technologies (twin-screw extrusion, ultrasound, thermal induction) thin-film reactor-separator) for isolating, processing and purifying lipids and other seed constituents. To illustrate the contributions of oleochemistry, several strategies for designing bioproducts from vegetable oils are presented. To target specific applications, the properties of several categories of oleochemical biosolvents and biosurfactants are described, in particular those of glycerol carbonate esters. The platform of
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Anaerobic Digestion: Application to the Energy Recovery of Agricultural Co-products and Food Industr |
Nicolas Bernet,Renaud Escudié,Jean-Philippe Steyer |
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With the escalating global demand for food and increasing concerns about environmental sustainability, finding innovative and efficient solutions for managing organic waste has become an urgent necessity. Anaerobic digestion (AD) is a biological process that converts organic matter into biogas in the absence of oxygen. The fundamental principles and key factors influencing the AD process, including substrate characteristics, microbial communities, temperature and pH are reviewed. Some insights into the history and recent development of anaerobic digestion in France and in Europe are given before the main effluents and waste treatment technologies are described. Finally, the valorization of AD products is presented as well as perspectives towards higher value-added products.
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Production of Biofuels from Agricultural Resources |
Nicolas Lopes Ferreira,Damien Hudebine,Fadhel Ben Chaabane |
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Biofuels are regarded, in the short term, as one of the most viable options for reducing CO. emissions in the transport sector. Since 2005, its market has been expanded due to the high demand from the transport sector. More recently, consciousness and concern about the climate emergency has drastically accelerate the promotion of biofuels and other renewables as a replacement for fossil fuels. Various technologies are available to produce these biofuels. Conventional plant-based biofuels, or 1G biofuels, obtained from edible food crops, currently share 4.5% of the total transportation fuel consumption. This first generation being capped to limit its negative effect of food production, a second generation of biofuels, using biomass or agriculture wastes, should enable an increase in global production capacities in the next decades. This chapter summarizes a state of art of biofuels technologies already industrialized or under development and shows, as an example, the evolution of European biofuels legislation promoting the use of biofuels to decarbonize the transport energy mix.
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Potential of Microalgae |
Hubert Bonnefond,Charlotte Combe,Jean-Paul Cadoret,Antoine Sciandra,Olivier Bernard |
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The aim of this chapter is to present the potential of microalgae and cyanobacteria, which have been less explored and used than other microorganisms like archaea, bacteria or yeasts in the green chemistry sector. These photosynthetic microorganisms have so far been cultivated for high added value applications, mainly for pigments and antioxidants, but a key advantage is their ability to fix CO. and store it efficiently in the form of polysaccharides and lipids. Today, their global production stands at around 27,000 tons per year, in open raceway ponds, photobioreactors and heterotrophic fermenters with productivities a range of order higher than for terrestrial plants. The production of molecules of interest is generally stimulated by a stress triggered right after a growing phase. Cultivation processes must still progress for reducing the production costs and the associated environmental impact, especially by reducing the energy need for harvesting and for providing a light access to the cells. Other barriers still need to be overcome throughout the chain value so that microalgae can offer a varied and abundant resource for green chemistry.
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Residues from the Food Industry: An Under-Exploited Global Source of Biomolecules of Interest |
Dania García-Bernet,Vincenza Ferraro,Roman Moscoviz |
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This chapter reviews the state of using co-products, by-products, and waste from agri-food industries as sources of valuable biomolecules. It delves into definitions of co-products, by-products, and waste, and the regulatory framework governing their classification. Then, the major agri-food industry sectors are presented together with data on the production of waste, co-products, and by-products in the food industry in France, emphasizing the environmental challenges faced by the agri-food sector to manage these streams. It presents and discusses some interesting ways to recover and recycle organic residues, highlighting the main challenges for each sector (meat, fish and seafood, process fuit and vegetables, dairy, cereals, fats and oil, wine, distillery and brewery industries). The chapter highlights the importance of adopting environmentally friendly practices in agri-food residues waste management to achieve a resource-efficient and sustainable bioeconomy, that can be source of economic growth opportunities.
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Obtaining Aroma from By-products and Effluents of the Food Industry |
Violaine Athès,Marwen Moussa,Henry-Éric Spinnler |
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Aroma molecules extracted from food by-products and effluents are usually of high value and have also the benefit of being natural. It could be of economic interest to develop effective techniques for their recovery. This chapter is reviewing the different methods used to recover and concentrate some of these compounds from a variety of solid, liquid or gaseous by-products and effluents from the food industry. Depending on the properties of the compounds to be extracted, quite different principles and methods are used. These can be physical (distillation, hydro-distillation, membrane mediated systems), chemical (partition between non-miscible solvents with water solutions) or biological (enzyme assisted extraction). Common problematics are the food safety of the extracted aroma compounds and the efficiency of the process. Different examples illustrate these methods and give order of magnitude of the important variables to characterize the extraction efficiency (concentrations, flux, yields, …).
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Innovation in Polymer Science—What to Expect from Green Chemistry |
Sandra Domenek |
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In recent years, synthetic polymers have become an integral part of our daily lives, with applications ranging from packaging and construction to automotive and electronics. However, this widespread use has led to significant environmental challenges, notably plastic pollution in oceans, rivers, and land. In response to this issue, there is ongoing research for the development and optimization of biobased and biodegradable polymers using green chemistry principles. These materials, derived from renewable resources like plants and microorganisms, hold the potential to substantially reduce the adverse environmental impacts associated with conventional plastics. The concept of biobased and biodegradable polymers is introduced and the associated international standards are reviewed. An overview of the field of bioplastics is provided, taking a comprehensive look at their production processes, diverse types, and the environmental considerations that surround their adoption. Various types of bioplastics are presented, including biobased but non-biodegradable polymers like biobased PE, PP, and PET, extracted polymers from plants or animals, like thermoplastic starch or chitosan, and biode
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Converting Agro-industrial By-products into Biodegradable Composite Materials for Food Packaging: Pr |
Hélène Angellier-Coussy,Emmanuelle Gastaldi,Nathalie Gontard,Carole Guillaume,Valérie Guillard,Stéph |
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After revolutionizing everyday life in all sectors, including food packaging, providential plastic has turned into a time bomb, with harmful long-term effects of plastic waste. By setting up a research strategy simultaneously focusing on resources, usage and post-usage aspects of alternative packaging materials and technologies, advances are expected in terms of materials respectful of circular economy principles. In this context, biocomposite materials able to return to the soil through biodegradation and those constituents are all stemming from agricultural residues appear as interesting alternatives. As each food category presents specific needs, current demands for research deal with the development of the just necessary “custom-made” food packaging that offers a compromise between product quality, minimal environmental impact and maximum safety. To guide users in their choice of sustainable packaging, taking into account their constraints and expectations, decision-support tools are thus required. This chapter presents the current knowledge regarding (i) modeling and decision-support tools to address the multi-criteria and multi-actor aspects of the issue, (ii) the European sc
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The Potential of Lignins as Multifunctional Additives |
Véronique Aguié-Béghin,Nathalia Di Loreto Campos,Sandra Domenek,Marie-Noëlle Maillard,Paul-Henri Duc |
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Lignins are phenolic polymers that reinforce plant cell walls within the conductive and supporting tissues of higher plants. They are generated as by-products through chemical pulp processes and biorefinery pretreatments for bioethanol production. After a brief description of constitutive monomeric subunits, their inter-units linkages and functional groups, this chapter highlights their multifunctional properties of interest for packaging, mainly their ability to scavenge free radicals from the environment, in liquid media or in polymeric matrices (PLA, cellulose nanocomposites). New developments combining fractionation, depolymerization and conversion make them good candidates for the development of biobased packaging materials.
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Bisphenol A and Its Analogs: Highly Criticized Molecules of Interest. Toward Novel Sustainable and N |
Amandine L. Flourat,Florent Allais |
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Bisphenol A (BPA) is a synthetic compound widely used in the production of plastics, epoxy resins, and other consumer goods. Its pervasive presence in daily life has raised concerns due to its potential adverse effects on human health, particularly as an endocrine-disrupting chemical. This chapter underscores the urgency of addressing the health and environmental concerns associated with BPA, and present the synthesis of bio-based and safer alternatives from lignins and naturally occurring phenolics.
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From Primary Food Processing Industries to Biorefineries: Example of Bazancourt-Pomacle |
Jean-Marie Chauvet,Honorine Lescieux-Katir |
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This chapter is focused on the story of the integrated biorefinery of Bazancourt-Pomacle, located close to the famous historical city of Reims (France). Before being called a biorefinery, this iconic site started with the commitment of a few farmers decided to take the risk of investing in a distillery which was falling to bankruptcy. The first step was to set a cooperative and transforming the distillery into a sugar beet refinery. That was the starting point in 1953. Seventy years later, this site still produces sucrose, but also bioethanol, starch, glucose, and gluten as well as chemicals, cosmetics, and detergents. It combines different industrial facilities, more or less interconnected, as well as labs, pilot and demo facilities. This example illustrates the role of biorefineries as cornerstone of the bioeconomy, the place of the biotechnologies for the biomanufacturing and, finally, the ability to combine food and non-food production on the same site. This site has obtained a dual labeling as open innovation platform and territory of industry and is one of the major industrial sites of the B4C cluster.
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The Paper Pulp Industry: From the Production of Cellulose Fibers to Second Generation Integrated Bio |
Christine Chirat |
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The paper pulp industry can be considered as the biggest actor in wood chemistry, the processes developped in its mills having been working as biorefineries for over 100 years. This chapter first presents the three main components of wood, namely cellulose, hemicelluloses and lignin, before detailing the two industrial processes used today to produce cellulosic fibers: the acidic bisulfite and the alkaline kraft processes. The chemical reactions taking place during these processes are explained in order to understand how delignification occurs, what impact they have on the extracted lignin, and what is the fate of polysaccharides. The reasons why the kraft process is today the dominating one are explained. The current evolution of some of the kraft mills into more complete integrated biorefineries is presented: kraft lignin could be extracted from the cooking liquor and solubilisation of hemicelluloses in an autohydrolysis step ahead of the kraft cook could give access to oligo- and mono-saccharides (mannose, galactose, glucose, xylose, arabinose). These saccharides could then be used to produce alcohols by fermentation, green surfactants or prebiotics. Adding an autohydrolysis ste
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Insect Biorefinery |
Nathalie Berezina |
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Over 1 million species of insects have been documented to date and the use of insects by humans is not new (food colorants from cochineal insects, honey from bees, silkworm pupae used in animal feed). Insects offer numerous advantages for the development of new biorefineries, such as their rapid reproductive cycles, diversity of growth substrates (lignocellulosic residues, plastics, food waste, byproducts of bio-refineries, etc.) and their biochemical composition (lipids, proteins, frass, chitin, etc.). Insect bio-refineries have the potential to provide a diverse range of products: ingredients for human and animal food (e.g., aquaculture), energy (e.g., biodiesel fuel), biopolymers (e.g., chitin and chitosan), and surfactants. Several species are currently under investigation for that purpose (flying insects, grasshoppers, beetles, and termites). Their utilization in integrated lignocellulosic biorefineries aimed at valorizing lignins is under study. The use of insects and their derivative products in human food and for feed falls under different European regulations which have evolved favourably since 2016. In this context, industrial perspective are offered through huge capitali
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发表于 2025-3-21 16:05:20
