Journal of Energy Bioscience 2024, Vol.15, No.1, 32-47 http://bioscipublisher.com/index.php/jeb 35 The historical context and evolution of agricultural products reflect a transition from traditional food production to innovative dual-purpose roles, encompassing both food and fuel. This shift is driven by the need for sustainable energy solutions and the efficient use of agricultural resources. 2 Agricultural Products as Food 2.1 Nutritional value and benefits Agricultural products, especially fruits and vegetables, are essential for human nutrition. Vegetables and fruits contain various phytonutrients, minerals, vitamins, and dietary fibers. These components not only have antioxidant and anti-inflammatory effects but also possess immunomodulatory, antibacterial, antiviral, and other functions. Common antioxidant phytochemicals include anthocyanins and carotenoids, such as β-carotene and lutein (Bule et al., 2020). Regular consumption of fruits and vegetables can prevent various non-communicable diseases, such as cancer, obesity, cardiovascular diseases, and others. The dietary fibers, minerals, vitamins, and secondary metabolites found in fruits and vegetables regulate cellular pathways in the human body, thereby reducing the risk of disease (Yahia et al., 2019). Moreover, utilizing by-products from these agricultural products can further enhance their nutritional value. For instance, fruit and vegetable by-products such as peels, seeds, and pomace are rich in nutrients and can be incorporated into functional foods to improve health benefits and nutritional intake (Coman et al., 2020; Lau et al., 2021). These by-products can be used in various food products, including bakery and dairy items, to provide an alternative source of nutrients and support the global demand for functional foods (Lau et al., 2021). 2.2 Food security and sustainability The increasing global population has led to a higher demand for food, making food security a critical issue. Efficient utilization of agricultural by-products can play a significant role in addressing food security by reducing waste and promoting sustainable consumption patterns. By converting non-utilized parts of fruits and vegetables into functional ingredients, the food industry can minimize waste and contribute to environmental sustainability (Lau et al., 2021). This approach aligns with the United Nations Sustainable Development Goals (SDGs) to ensure sustainable consumption and production patterns (Lau et al., 2021). Additionally, the production of bioenergy from agricultural products can provide a renewable energy source, further supporting sustainability efforts (Maina et al., 2019). 2.3 Major crops and their global consumption Major crops such as cereals, vegetables, fruits, and oilseeds are widely consumed globally and play a crucial role in human diets. The energy input for the production of these crops varies significantly, with vegetable and melon crops requiring the highest energy input, while leguminous crops require the least (Elsoragaby et al., 2019). Cereal crops, including corn and rice, are among the most mechanized, with high energy inputs primarily from fertilizers and direct energy sources like electricity and diesel (Elsoragaby et al., 2019). The global consumption of these major crops underscores their importance in both food security and energy utilization, as they provide essential nutrients and serve as raw materials for bioenergy production (Elsoragaby et al., 2019; Maina et al., 2019). By understanding the nutritional value, sustainability, and global consumption patterns of agricultural products, we can better appreciate their role in both food and energy sectors. This holistic approach ensures that agricultural practices contribute to both human health and environmental sustainability. 3 Agricultural Products as Fuel 3.1 Biofuel types and sources Biofuels are derived from biomass, including agricultural crops and residues, and can be categorized into several types based on their source materials and production processes. The primary types of biofuels include ethanol, biodiesel, biogas, and cellulosic biofuels (Bartocci et al., 2020; Ambaye et al., 2021). Ethanol is produced through the fermentation of sugars found in crops like corn, sugarcane, and wheat. It is commonly used as a fuel additive to enhance octane levels and reduce carbon emissions in gasoline engines (Iodice et al., 2021; Sameeroddin et al., 2021). Biodiesel is made from vegetable oils, animal fats, or recycled cooking oils through a chemical process
RkJQdWJsaXNoZXIy MjQ4ODYzMg==