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Household fermentation of leftover bread to nutritious food
University of Borås, Faculty of Textiles, Engineering and Business. (Swedish Centre for Resource Recovery)ORCID iD: 0000-0002-8280-5042
University of Borås, Faculty of Textiles, Engineering and Business. (Swedish Centre for Resource Recovery)ORCID iD: 0000-0002-6853-9147
Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jalan Flora, Bulaksumur, Yogyakarta 55281, Indonesia.
University of Borås, Faculty of Textiles, Engineering and Business. (Swedish Centre for Resource Recovery)ORCID iD: 0000-0003-4887-2433
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2022 (English)In: Waste Management, ISSN 0956-053X, E-ISSN 1879-2456, Vol. 150, p. 39-47Article in journal (Refereed) Published
Sustainable development
According to the author(s), the content of this publication falls within the area of sustainable development.
Abstract [en]

Resource dependency of food production is aggravated when food is wasted. In Sweden, it is estimated that 37% of the total bread waste is generated at the household level. This work aimed to assess whether fermentation using edible filamentous fungi at households can provide a solution to valorize leftover bread in the production of fungi-based food for consumption. Bread was fermented in household and laboratory conditions with Neurospora intermedia and Rhizopus oligosporus. The results show that bread can be successfully and easily fermented at households, without signs of microbial contamination even though the conditions were not sterile. Fermentation at the household resulted in higher protein, fat and fiber content as well as greater starch reduction compared to the samples fermented under laboratory conditions. Household engagement in bread fermentation will likely depend on values that motivate reusing leftover bread. Perceived values that are expected to motivate engagement vary across individuals, but may include improved nutritional benefits, food waste prevention, convenience, responsibilities, and being part of sustainable societies and actions.

Place, publisher, year, edition, pages
2022. Vol. 150, p. 39-47
Keywords [en]
Waste prevention, Food loss, Functional food, Filamentous fungi, Circular economy, Sustainability, Food security
National Category
Food Science
Research subject
Resource Recovery
Identifiers
URN: urn:nbn:se:hb:diva-28888DOI: 10.1016/j.wasman.2022.06.038ISI: 000873370300005Scopus ID: 2-s2.0-85133278449OAI: oai:DiVA.org:hb-28888DiVA, id: diva2:1709069
Funder
European Regional Development Fund (ERDF), 20201656Available from: 2022-11-07 Created: 2022-11-07 Last updated: 2023-04-18Bibliographically approved
In thesis
1. Engagement with Fungi-Based Food: Recovery and Valorization of Resources for Food
Open this publication in new window or tab >>Engagement with Fungi-Based Food: Recovery and Valorization of Resources for Food
2023 (English)Doctoral thesis, comprehensive summary (Other academic)
Abstract [en]

There has been an increasing demand for more sustainable food and ways of encouraging individuals to lead more sustainable lives. This thesis seeks to contribute to understanding human engagement with fungi-based food in a multidisciplinary manner by complementing resource recovery with an occupational perspective that sheds light on aspects that encourage or discourage individuals from engaging with this food. This thesis encompasses five papers. The research described in these papers focused on reviewing aspects that affect tasting studies of emerging food; studying how a valorized bread-based fungi burger patty was perceived; investigating aspects that affect food choice in daily life as well as drivers and barriers to engagement with fungi-based food; exploring glocal and ecoethical perceptions of engagement with fungi-based food; and assessing household fermentation of leftover bread to nutritious food. Personal reflections about the consequences of engaging in activities and with resources and products can be expected to constitute an essential part of ecoethics and elicit reasons and motives that encourage engagement. Acting in ways that are based on reasons and motives to engage with fungi-based food is expected to require that the engagement is consistent with an individual's ideals and the belief that one's actions can contribute to achieving goals. The findings show that several motives may affect engagement with fungi-based food, including sustainability, environmental benefits, resource use, personal choices, individual interests, finances, sensory characteristics, social implications, and health. That resources can be valorized when producing fungi-based food as well as that this can contribute to overcoming challenges related to providing nutritious, affordable, and sustainable food to the growing global population, encourage engagement with this food. These findings are promising given the resource depletion of the status quo of food production, the amount of food lost and wasted, and the negative consequences associated with this loss and waste. They can be built on in research and policy efforts that aim to encourage individuals to engage with foods that efficiently use natural resources, lessen the impact of food systems on the planet, and ensure food security and nutrition. 

Place, publisher, year, edition, pages
Borås: Högskolan i Borås, 2023
Series
Skrifter från Högskolan i Borås, ISSN 0280-381X ; 139
Keywords
sustainable lifestyles, fungi, resource recovery, sustainable food, food waste reduction
National Category
Food Engineering
Research subject
Resource Recovery
Identifiers
urn:nbn:se:hb:diva-29598 (URN)978-91-89271-98-2 (ISBN)978-91-89271-99-9 (ISBN)
Public defence
2023-06-16, C203, Allégatan 1, Borås, 10:00 (English)
Opponent
Supervisors
Available from: 2023-04-18 Created: 2023-04-03 Last updated: 2023-04-18Bibliographically approved

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Hellwig, CoralieRousta, NedaTaherzadeh, Mohammad JBolton, KimRousta, Kamran

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