Sostenibilidad en la industria cervecera: una revisión crítica de los residuos generados y su gestión
Resumen
En el sector de fabricación de bebidas, la cerveza ocupa una posición estratégica puesto que es la bebida alcohólica más consumida en el mundo. Sin embargo, para su producción son utilizadas grandes cantidades de materia prima que posteriormente terminan convertidas en toneladas de desechos, los cuales traen repercusiones al medio ambiente, a la economía y a la sociedad. Bajo este panorama, han surgido diferentes alternativas de interés en pro de su reincorporación en la cadena productiva, que integran principios de la economía circular al mercado de la cerveza. Por ello, el presente artículo hace una revisión de cada uno de los subproductos generados en esta industria y de los posibles usos que han sido reportados hasta el momento en la literatura, además de ofrecer una descripción actual del mercado de la cerveza y de su proceso de elaboración. Los resultados de esta investigación muestran que en la fabricación de esta bebida fermentada son generados principalmente 4 residuos: bagazo de malta, trub, levadura de cerveza y tierra diatomácea. Estos materiales se caracterizan por tener una amplia gama de propiedades físico-químicas que permiten que su reaprovechamiento sea versátil, por lo que es posible aplicarlos en diferentes campos, como en el ambiental, aportando en la remoción de contaminantes; en el campo agropecuario, como alimento animal; en el campo civil, como sustituto de materiales, entre otros. En general, se prevé que esta revisión sea un referente para el sector de la cerveza, dado que presenta una compilación de múltiples técnicas y modificaciones que podrían dar un valor agregado a los subproductos de esta industria.
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Gestión de residuos agroindustrialesLenguajes:
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