engleski

Proximate Analysis of Selected Agro-Food Industrial Wastes: Eggshells, Spent Coffee Grounds and Brown Onion Skins

The agro-food industry generates a vast amount of residues (wastes) every year due to its own constant growth as a number of population is in increasing. Food loss and industry food waste has become an issue of great public concern. Among many types of food wastes eggshells, spent coffee grounds and brown onion skins stand out by their low reusability. Most of these wastes end up in the environment, which is a devastating fact since, according to literature-available data on chemical composition represent high-value material that can be used as secondary feedstock. The eggshells is rich in calcium, while spent coffee grounds and brown onion skins have high content of cellulose, hemicellulose, and valuable bioactive components. The aim of this work was to evaluate the chemical composition of these agro-industrial wastes and point out their possible utilization in vary industries for production of different value added products and eventually as a potential candidates for biorafinery concept.

eggshells ; spent coffee grounds ; brown onion skins ; chemical composition ; value added products

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