• Through the fermentation process, we can achieve the transition from food waste to a circular economy and, among other things, to obtaining a better assortment of bread.
Food waste is a global problem that has a major impact on the environment and the economy. Approximately one third of the food produced worldwide is lost or wasted each year, contributing to pollution, increased greenhouse gas emissions and inefficient use of resources. One solution to this challenge comes from an ancient but perfectly applicable process: fermentation.
Fermentation not only transforms waste into clean energy, but also shows us how by-products considered waste can become functional ingredients that help improve the quality of foods, such as bread.
An unexpected ally in the fight for a cleaner environment
Fermentation is a versatile and energy-efficient biotechnological process that transforms organic waste into value-added products. Unlike other methods, such as incineration, fermentation has minimal environmental impact. Specialized microorganisms, such as lactic acid bacteria and yeasts, convert food waste into useful compounds, such as biogas, used as an energy source, or organic acids and enzymes, which can be used in various industries.
Types of Fermentation and Microorganisms Involved: A Science of Transformation
In this article we mention three main types of fermentation used to recycle food waste:
- Lactic acid fermentation: Bacteria such as Lactobacillus convert sugars into lactic acid, a compound used as a preservative in the food, pharmaceutical, and chemical industries.
- Alcoholic fermentation: Yeasts, especially Saccharomyces cerevisiae, converts sugars into bioethanol and carbon dioxide. Bioethanol is an alternative energy source.
- Anaerobic fermentation: It takes place in the absence of oxygen and produces biogas (methane and carbon dioxide), a renewable energy source. This process is ideal for converting food waste into energy.
The efficiency of these processes depends on strict control of factors such as temperature and pH.
Apple jam in sourdough bread: a case study conducted at the Faculty of Food and Tourism in Brașov
A concrete example of how fermentation can transform waste into resources is the case study that followed the influence of apple pomace (the residue left after pressing apples) in sourdough. The pomace, being rich in dietary fiber and nutrients, thus becomes a functional ingredient.
Research has shown that moderate use of this residue improved the quality of artisan bread, contributing to:
- Flavor Balance (Acidity): The addition improved the acidity of the bread, crucial for the complex taste and natural preservation of the product.
- Texture (Moisture): Tescovina has a high capacity to retain water, giving the bread optimal moisture, a softer texture and extending freshness.
- Aromatic Profile: The addition contributed to a complex aromatic profile, enriching the taste of the bread.
Waste or resource? A huge economic potential
Food waste is not just waste; it is a valuable source of carbohydrates, proteins, lipids, vitamins and minerals. Through fermentation, it can be transformed into high-value products. This approach not only reduces waste management costs, but also contributes to a sustainable circular economy, transforming waste into raw materials for new products. This biotechnological process shows us that solutions to environmental problems can be found even in the ingredients we underestimate the most.
Article written by Eng. Dumitru Diana Nicoleta, Faculty of Food and Tourism, UNITBV.
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