**6.3 Uses of fermentation for the production of bioactive/value added compounds**

To elevate functional and nutritional values of the substrate to large extent SSF is a remarkable tool [34, 35]. For solid state fermentation several types of solid substrates generated from agro waste have been used which is contains of high nutritive value in terms of proteins, fibers, and minerals, respectively [36].

**21**

mental hazards.

**waste**

generation.

**7.1 Production of ethanol**

*Food Waste and Agro By-Products: A Step towards Food Sustainability*

intrinsic components such as fats, proteins and starch, respectively.

**Figure 2** shows the outline of food industries waste through fermentation for production of various bioactive compounds. Real fact is that in human as well as animal diet these macro and micro molecules have tremendous value, therefore solid-state fermentation is an effective approach to improve their digestibility and bioavailability [37, 38]. Functional properties are the significant properties that define the pivotal phenomena of food, which are essentially used in food application [39, 40]. Also, the functional properties of food are always correlated with

From processing setups of the agro-industry especially the food industry produces a huge volume of wastes that are generally obtained [41]. The composition, quantity, and quality of wastes depend on the raw materials as well as the processing steps. Different type of wastes like date syrup, wheat straw, orange peel, and bran, rice straw and bran, banana, sugarcane bagasse and potato peel, soybean waste, apple pomace, oil press cakes, dairy waste, marine waste, brewery waste, food waste, etc. are produced by various types of food industries. Appropriate applications i.e., fermentations used for biotransformation of these wastes into valuable products having low cost and high nutritive value. Undeniably, use of wastes not only excludes the dumping problems but also resolves the pollutionrelated problems. Therefore, extra governing endorsements, as well as principal funds, are essential to bring these value-added products in the commercial market. The valorization of agro-industrial by-products to beneficial substances may not only provide future dimension to researchers but also decrease the existing environ-

**7. Technologies for renewable energy generation from food/agricultural** 

Currently in many countries food waste are incinerated together with other combustible municipal wastes or landfilled for possible recovery of energy. However, due to these two approaches environment and economy of the countries are more stressed. Due to its composition of organic and nutrient-rich content, theoretically FW can be utilized as a useful resource for biofuel production through various processes of fermentation. It has attracted increasing interest in the production of biogas, hydrogen, ethanol and biodiesel as final products. Therefore, this section reviews all the food waste fermentation technologies for renewable energy

The rapid global demand for the for the ethanol which has wide application in industries is increasing day by day. The main purpose of ethanol is to produce ethylene which is the main raw materials for the production of polyethylene and other plastics that is the reason for the high demand i.e. more than 140 million tonnes per year. Even the bioethanol has gained interest that is produced from cheap feedstocks [42, 43]. The source of bioethanol is the waste from starch and cellulose rich crops, e.g. sugar cane, rice and potato [44]. With the help fermentation in presence of *Saccharomyces cerevisiae* starch undergo breakdown resulted in the conversion of glucose by commercial enzymes and finally production of ethanol. In case of cellulose the breakdown due to hydrolysis is more difficult. If the FW contain large number of cellulose feedstocks than hydrolysis will become difficult, that is why, for the production of ethanol use of abundant and cheap wastes such as municipal, lignocellulosic and food waste has been explored as alternative substrates [45, 46].

*DOI: http://dx.doi.org/10.5772/intechopen.96177*

**Figure 2.** *Industrial waste and by-product streams via fermentation.*

*Food Waste and Agro By-Products: A Step towards Food Sustainability DOI: http://dx.doi.org/10.5772/intechopen.96177*

*Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products*

types of microorganisms are used for fermentation.

**6.2 Sub merged/liquid fermentation**

**compounds**

for fermentation by using the microbes such as fungi or bacteria. SSF further classified on the basis of seed culture used for fermentation is pure or mixed. In pure culture SSF, specific strains are used whereas, in with the mixed culture, different

Submerged fermentation (SmF) is the type of fermentation in which the substrate is liquefied or put off in a water source. In industrial processes for high yield, low cost, and contamination SmF is mostly used. However, SmF has some disadvantages like physical space and energy or water requirements etc. [31]. Because of some advantageous SmF produced enzymes has been used over past of century as compared to SSF. Ease of process control and sterilization this fermentation process is easier to plan by researchers [32]. Pectinase, an enzyme production from fungi has been described by Favela-Tores et al. [33] using SmF. Pectinases are a gathering of related proteins engaged with the breakdown of pectin from an assortment of plants. Pectinases have various commercial as well as industrial importance.

**6.3 Uses of fermentation for the production of bioactive/value added** 

value in terms of proteins, fibers, and minerals, respectively [36].

To elevate functional and nutritional values of the substrate to large extent SSF is a remarkable tool [34, 35]. For solid state fermentation several types of solid substrates generated from agro waste have been used which is contains of high nutritive

**20**

**Figure 2.**

*Industrial waste and by-product streams via fermentation.*

**Figure 2** shows the outline of food industries waste through fermentation for production of various bioactive compounds. Real fact is that in human as well as animal diet these macro and micro molecules have tremendous value, therefore solid-state fermentation is an effective approach to improve their digestibility and bioavailability [37, 38]. Functional properties are the significant properties that define the pivotal phenomena of food, which are essentially used in food application [39, 40]. Also, the functional properties of food are always correlated with intrinsic components such as fats, proteins and starch, respectively.

From processing setups of the agro-industry especially the food industry produces a huge volume of wastes that are generally obtained [41]. The composition, quantity, and quality of wastes depend on the raw materials as well as the processing steps. Different type of wastes like date syrup, wheat straw, orange peel, and bran, rice straw and bran, banana, sugarcane bagasse and potato peel, soybean waste, apple pomace, oil press cakes, dairy waste, marine waste, brewery waste, food waste, etc. are produced by various types of food industries. Appropriate applications i.e., fermentations used for biotransformation of these wastes into valuable products having low cost and high nutritive value. Undeniably, use of wastes not only excludes the dumping problems but also resolves the pollutionrelated problems. Therefore, extra governing endorsements, as well as principal funds, are essential to bring these value-added products in the commercial market. The valorization of agro-industrial by-products to beneficial substances may not only provide future dimension to researchers but also decrease the existing environmental hazards.
