Bioethanol Production From Pineapple Wastes

Tropea, Alessia; Wilson, David R.; Torre, Loredana G. La; Curto, R.B. Lo; Saugman, Peter; Troy-Davies, Peter; Dugo, Giacomo; Waldron, Keith W.

doi:10.5539/jfr.v3n4p60

Cited by 34 publications

(19 citation statements)

References 42 publications

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“…Being the pineapple peels a remarkable source of sugars, they could be an optimal substrate of fermentation, with the possibilities of alcohol and acetic acid production from pineapple fruit in order to obtain vinegar (Tropea et al . (). In the prospect of obtaining added‐value products starting by waste fruit, a full process was disposed step by step in order to gain both wine and vinegar from pineapple peel and core (Roda et al ., ).…”

Section: Current Activitymentioning

confidence: 97%

Food uses of pineapple waste and by‐products: a review

Roda

Lambri

2019

Int J of Food Sci Tech

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Waste from fruits and vegetable processing industry is produced in large quantities worldwide and it contains high levels of lignocellulose, fibre, sugar, bioactive and functional compounds. Their utilisation has become one of the main important and challengeable aspects due to the generation of large quantities of by-products including peels, seeds, leaves and unused flesh in different steps of processing chain. Many researches have validated the waste utilisation as novel, low-cost, economical and natural sources of dietary fibre, antioxidants, pectin, enzymes, organic acids, food additives, essential oils, etc. through different methods of extractions, purifications and fermentations. Though, obtaining these by-products from such a variable substrate requires an understanding of the composition of the polysaccharides and their associations within the overall substrate. Focus on the pineapple fruit, scientific and technological studies have already highlighted and confirmed the potential of better and more profitable markets for pineapple wastes. This review is first of all the collection of previous reports about valorisation of food processing waste, deepening the possibilities of pineapple waste utilisation and to promote the integral exploitation of the by-products rich in bioactive compounds, even as multifunctional food ingredients. More in detail, this review aims at identifying those processes that can be implemented even in disadvantaged areas by means of technologies that allow recovering waste directly on site, thus reducing pollution and providing ingredients/food products with high nutritional values that could be integrated into the diet.

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Section: Current Activitymentioning

confidence: 97%

Food uses of pineapple waste and by‐products: a review

Roda

Lambri

2019

Int J of Food Sci Tech

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“…The maximum value of the process was achieved by the mixed culture of the fungus and yeast [ethanol yield 29.7% (w/w) and ethanol concentration 7.5 % (w/v)]. Tropea et al [160] investigated the potential to transform pineapple residues into ethanol after enzymatic saccharification of plant cell walls, and fermentation of the resulting simple sugars using S. cerevisiae strain NCYC 2826, comparing direct fermentation, separate hydrolysis and fermentation and finally SSF. The highest ethanol yield was achieved SSF reaching 3.9% (v/v), corresponding to the 96% of the theoretical yield.…”

Section: Fermentation Configurationsmentioning

confidence: 99%

Biotechnological production of ethanol: Biochemistry, processes and technologies

Sarris

Papanikolaou

2016

Engineering in Life Sciences

140

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The majority of environmental problems arise from the use of conventional energy sources. The liability of such problems along with the reduction of fossil energy resources has led to the global need for alternative renewable energy sources. Using renewable biofuels as energy sources is of remarkable and continuously growing importance. Producing bioethanol through conversion of waste and residual biomass can be a viable and important perspective. In the first part of this review, general concepts, approaches and considerations concerning the utilization of the most important liquid biofuels, namely biodiesel and bioethanol, are presented. Unlike biodiesel (specifically first generation biodiesel), the production of bioethanol is exclusively based on the utilization of microbial technology and fermentation engineering. In the second part of this review, the biochemistry of ethanol production, with regards to the use of hexoses, pentoses or glycerol as carbon sources, is presented and critically discussed. Differences in the glycolytic pathways between the major ethanol‐producing strains (Saccharomyces cerevisiae and Zymomonas mobilis) are presented. Regulation between respiration and fermentation in ethanol‐producing yeasts, viz. effects “Pasteur”, “Crabtree”, “Kluyver” and “Custers”, is discussed. Xylose and glycerol catabolism related with bioethanol production is also depicted and commented. The technology of the fermentation is presented along with a detailed illustration of the substrates used in the process and in pretreatment of lignocellulosic biomass, and the various fermentation configurations employed (separate hydrolysis and fermentation, simultaneous saccharification and fermentation, simultaneous saccharification and co‐fermentation and consolidated bioprocessing). Finally, the production of bioethanol under non‐aseptic conditions is presented and discussed.

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“…; Tropea et al . ). Obtaining a cereal bar with an acceptable appearance and that meets the nutritional benefits is rather difficult, considering that cereal bars consists in joining together various ingredients that will complement each other.…”

Section: Introductionmentioning

confidence: 97%

“…Given that dietary fiber with desirable nutritional and physicochemical properties plays an important role in the food industry, it is worthwhile to process agricultural by-products to exploit fiber-rich fraction as a potential functional food ingredient. The waste of pineapple peel can also be a potential source for vinegar production, alcohol and animal feed (Roda et al 2014;Tropea et al 2014). Obtaining a cereal bar with an acceptable appearance and that meets the nutritional benefits is rather difficult, considering that cereal bars consists in joining together various ingredients that will complement each other.…”

Section: Introductionmentioning

confidence: 99%

Development of Cereal Bars Containing Pineapple Peel Flour (Ananas comosus L. Merril)

Damasceno

Gonçalves

Pereira

et al. 2016

Journal of Food Quality

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Cereal bars are nutritious food composed of several ingredients including cereals, fruits, nuts and sugar among others. Thus, this study aimed to develop cereal bars containing pineapple peel flour. A completely randomized design was used with four treatments, as follows: Control (0% flour); T1 (3% flour); T2 (6% flour); and T3 (9% flour), for the variables moisture, ash, protein, fat, crude fiber and carbohydrates. It was observed that the higher the pineapple peel flour content, the greater the crude fiber content in the cereal bars was, evidencing the significant amounts of crude fiber in the pineapple peel. In the texture analysis, although an increase in bar consistency was observed with increasing concentrations of pineapple peel flour, no differences were observed up to 6% flour addition when compared to the control. With respect to the sensory attributes, the samples scored among the hedonic terms 7.0 (moderately good) and 9.0 (very good). It can be concluded that the pineapple peel flour is a good alternative to be introduced in human diet, in addition to significantly reduce waste generation in the pulp industries. Practical Applications In this study, we produced cereal bars using different concentrations of pineapple peel flour (PPF), a co‐product of the fruit industry. We observed that the addition of up to 6% PPF in the cereal bars did not alter the sensory acceptance and increased the fiber content. We believe that these findings may be useful for the production of cereal bars with healthier characteristics and reduce the environment impact caused by industrialization of pineapple.

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Bioethanol Production From Pineapple Wastes

Cited by 34 publications

References 42 publications

Food uses of pineapple waste and by‐products: a review

Food uses of pineapple waste and by‐products: a review

Biotechnological production of ethanol: Biochemistry, processes and technologies

Development of Cereal Bars Containing Pineapple Peel Flour (Ananas comosus L. Merril)

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