Review on extraction of polyhydroxyalkanoates and astaxanthin from food and beverage processing wastewater

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dc.authorid0000-0002-2404-8995en_US
dc.contributor.authorGeçim, Gözde
dc.contributor.authorAydin, G.
dc.contributor.authorTavsanoglu, T.
dc.contributor.authorErkoç, Ertuğrul
dc.contributor.authorKalemtaş, Ayşe
dc.date.accessioned2021-03-20T20:27:00Z
dc.date.available2021-03-20T20:27:00Z
dc.date.issued2021
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Kimya Mühendisliği Bölümüen_US
dc.description.abstractThe recovery of value-added products from food and beverage processing wastewater, polyhydroxyalkanoates, and astaxanthin, via various chemical and microbiological extraction techniques has been summarized in this contribution. While wastewaters from several food industries like olive oil, brewery, starchy, and agro-cultural have been utilized to produce polyhydroxyalkanoates as an alternative to the petrochemical sources, seafood wastewaters such as mussel processing, shrimp cooking, and chitin production have been used to recover astaxanthin. In these studies, the wastewater's carbon content has been found as an essential parameter for the recovery of polyhydroxyalkanoates and astaxanthin. The type of additional nitrogen source, microorganism properties, ambient conditions, and polymer extraction methods were mostly examined parameters for the polyhydroxyalkanoate recovery. Olive oil mill wastewater has been presented as one of the most promising industries for the recovery of polyhydroxyalkanoate with the highest polymer yield of 4.93 g L?1. Shrimp cooking wastewaters provide one of the highest astaxanthin yields as 10–13 ?g mL?1. In addition to summarizing polyhydroxyalkanoates and astaxanthin yields from various wastewaters, technological obstacles and solutions regarding efficient extraction and large scale production have been discussed in this review. © 2020 Elsevier Ltden_US
dc.identifier.doi10.1016/j.jwpe.2020.101775en_US
dc.identifier.issn2214-7144
dc.identifier.scopus2-s2.0-85096861766en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttp://doi.org/10.1016/j.jwpe.2020.101775
dc.identifier.urihttps://hdl.handle.net/20.500.12885/1392
dc.identifier.volume40en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorGeçim, Gözde
dc.language.isoenen_US
dc.publisherElsevier Ltden_US
dc.relation.ispartofJournal of Water Process Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAlgeaen_US
dc.subjectAstaxanthinen_US
dc.subjectBioreactoren_US
dc.subjectBiosynthesisen_US
dc.subjectCentrifugationen_US
dc.subjectFermentationen_US
dc.subjectFish scalesen_US
dc.subjectLyophilizationen_US
dc.subjectPolyhydroxyalkanoatesen_US
dc.subjectRecoveryen_US
dc.subjectUltrafiltrationen_US
dc.subjectWastewateren_US
dc.titleReview on extraction of polyhydroxyalkanoates and astaxanthin from food and beverage processing wastewateren_US
dc.typeArticleen_US

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