Effect of pre-treatments on the saccharification of pineapple waste as a potential source for vinegar production

Roda, Arianna; Faveri, Dante Marco De; Giacosa, Simone; Dordoni, Roberta; Lambri, Milena

doi:10.1016/j.jclepro.2015.07.019

Cited by 53 publications

(35 citation statements)

References 40 publications

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“…The comparison between EGH and SS characteristics shows that EGH has a higher volatile fraction (more than 92% on TS basis) and a SCOD/TCOD ratio of 96%, whereas nitrogen (TKN) and phosphorous (TP) concentrations are much lower, which is in accordance with other studies (Roda et al, 2016;Kolodziej et al, 2016;Bolzonella et al, 2005). The C/N ratio was 39, which shows that substrate could balance the low SS C/N ratio, improving the nutrient balance and increasing the amount of degradable carbon and, consequently, the biogas yield (Giuliano et al, 2013;Sosnowski et al, 2007).…”

Section: Feedstock and Digestate Characterizationsupporting

confidence: 91%

“…The search for economically viable and environmentally sustainable energy supply is becoming a major driving force of current international developments in energy production. Biomass, due to its renewable character and net carbon neutral energy conversion, has been considered a promising energy source (Roda et al, 2016;Reilly et al, 2015). Combining SS with energy non-edible crops lead to positive scenarios for soil properties and nutritional content Zegada-Lizarazu et al, 2010;Blanco-Canqui, 2010).…”

Section: Introductionmentioning

confidence: 99%

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Water-energy nexus: Anaerobic co-digestion with elephant grass hydrolyzate

Carvalho

Fragoso

Gominho

et al. 2016

Journal of Environmental Management

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Section: Feedstock and Digestate Characterizationsupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Water-energy nexus: Anaerobic co-digestion with elephant grass hydrolyzate

Carvalho

Fragoso

Gominho

et al. 2016

Journal of Environmental Management

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“…The pineapple peel and core were arranged and crushed according to the work by Roda et al . (), in order to produce a homogeneous mixture. Pineapple waste samples (200 g) were stored in a freezer (−18C for up to 3 months) prior to use.…”

Section: Methodsmentioning

confidence: 99%

“…), the gaining of satisfactory sugar yields both using physical pre‐treatments (Roda et al . ) and enzymatic hydrolysis (Roda et al . ) has been outlined for fostering further fermentations.…”

Section: Introductionmentioning

confidence: 99%

Pineapple Wines Obtained from Saccharification of Its Waste with Three Strains ofSaccharomyces cerevisiae

Roda

Faveri

Dordoni

et al. 2016

Journal of Food Processing and Preservation

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This work aims to report on the processing of pineapple (Ananas comosus) peel and core into quality wines by combining physical and enzymatic treatments of waste and alcoholic fermentation of the pineapple must with three strains of Saccharomyces cerevisiae (TT, AW, EM2) at three different temperatures (25C, 20C, 15C). The main parameters of the alcoholic fermentation (yeast growth, ethanol production and sugar consumption) were monitored; the fixed and the volatile compounds of pineapple wines were characterized by means of HPLC and GC‐MS techniques. Results outlined that the highest levels of ethanol, i.e., more than 7 and 8% vol/vol, were reached in 96 h when the fermentation was carried out at 20 and 25C with AW and TT strains, respectively. Differently, the fermentation at 15C with EM2 achieved the highest ethanol concentration (7.60% vol/vol) after 120 h and maintained higher levels of citric and malic acid. Accordingly, as the ethanol increases a simultaneous decrease in simple sugars was observed: glucose fell faster than fructose and reached concentrations below 1 g/L after 120 h of fermentation. Significantly different aroma profiles were measured in the wines by changing temperature and strain of S. cerevisiae: the fermentation with AW at 20C produced the highest concentration of acetate and ethyl esters that increased the fruity character of pineapple wine, whilst varietal aroma was enhanced by both fermentations at 25C and 15C with TT and EM2, respectively. However, no variations in pH and acidity during fermentation and very low levels of acetic acid in any pineapple wine sample stressed the aptitude to human consumption of pineapple wines obtained from pineapple waste under this study. Practical Applications Outcomes of the study are important to the industry and highlighted the feasibility of processing tropical fruit waste to obtain added value food products. Furthermore, the results of this work updated the small amount of information published to date on the processing of pineapple waste (or of other tropical fruits) into food grade products, and on the volatile compounds of pineapple wine. As a consequence, the process of conversion of pineapple waste into wine when properly scaled‐up may be transferred to industries that are located either in tropical areas, or in developing countries where the waste is not utilized yet.

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“…Up to 75% of the whole processed fruit is industrial waste, consisting of peeled skin, core, and crown (Buckle 1989;Abdullah 2007). Pineapple industrial waste has been investigated as an interesting source for bromelain enzyme extraction, phenolic antioxidants, organic acids, fiber, vinegar, and biogas (Larrauri et al 1997;Roda et al 2016). Moreover, this waste is a potential raw material for bioethanol production, as it contains a high amount of fermentable sugars and potentially hydrolyzable cellulose and hemicellulose (Nigam 1999;Abdullah and Hanafi 2008;Ruangviriyachai et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Microwave-Assisted Alkali Pretreatment for Enhancing Pineapple Waste Saccharification

et al. 2016

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The effectiveness of microwave-assisted sodium hydroxide pretreatments to enhance the saccharification performance of pineapple waste was evaluated. Microwave alkali pretreatments for short exposure times (up to 60 s) significantly improved the yield of the enzymatic hydrolysis compared with non-pretreated waste. The greatest increase of fermentable (35.7%) and total sugars (33.5%) was obtained at 6.375 W/g for 5 s. However, longer exposure times resulted in sugar degradation and released fermentation inhibitors, such as phenols or hydroxymethylfurfural (HMF), as a consequence of thermal degradation. Nevertheless, the obtained phenols values were not sufficient to inhibit subsequent fermentation. Scanning electron microscope (SEM) images confirmed that applying microwaves for short exposure times promoted structural changes that improved enzymatic hydrolysis. By contrast, an increase in the severity of the treatment led to a compacted structure, which hindered access to enzymes and consequently reduced the release of sugars into the medium.

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Effect of pre-treatments on the saccharification of pineapple waste as a potential source for vinegar production

Cited by 53 publications

References 40 publications

Water-energy nexus: Anaerobic co-digestion with elephant grass hydrolyzate

Water-energy nexus: Anaerobic co-digestion with elephant grass hydrolyzate

Pineapple Wines Obtained from Saccharification of Its Waste with Three Strains ofSaccharomyces cerevisiae

Microwave-Assisted Alkali Pretreatment for Enhancing Pineapple Waste Saccharification

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