Mechano-Hydrolysis of Non-Conventional Substrates for Biofuel Culture Media

Abstract

One of the most crucial steps in the bioconversion of biomass to biofuels is the biomass pretreatment. Here, the use of high‐energy ball‐milling as a one‐step treatment method for fast production of fermentable sugars from starch sources as tubercles (Colocasia esculenta (taro), Colocasia antiquorum (islander), and Manihot esculenta (cassava)) is explored. The results indicate that the maximum reducing sugar concentration is obtained after 20 min (taro and islander) or 30 min (cassava) of milling. Compared with untreated samples the reducing sugar concentration increases 1.5 times in cassava, 4.5 times in islander, and 4.8 times in taro. No fermentation inhibitors or by‐products are generated during the physical treatment. The milled samples have been used in the growth media of a model microorganism like Escherichia coliEscherichia coli. The E. coli growth yield using islander milled 20 min is 31 times higher than dextrose. Finally, a mechanism of the effect of high‐energy ball‐milling treatment on the physicochemical properties of starch‐rich biomass is proposed.

A review of green methods used in starch–polyphenol interactions: physicochemical and digestion aspects

“…146,148 Furthermore, a decrease in reducing sugar has been reported in previous studies on starch modifications. 147,149 It was initially anticipated that the increment in milling time would lead to a rise in reducing sugars. Surprisingly, contrary to this expectation, the ball-milled potato starch displayed a decrease in reducing sugars.…”

Modeling process conditions of modified starches to be used as wall materials in the encapsulation by nano-spray drying

“…When mechanical grinding is used on starch, the effects of friction, collision, shear and other mechanical actions modify the starch granule size and the crystalline structure and, consequently, the physicochemical properties of the starch granules, which produces gradual changes in the molecular structure, the crystalline structure, the solubility in water, the thermal and morphological characteristics and the digestibility of starches (Kim et al, 2001;Huang et al, 2008;Moraes et al, 2013;Juarez-Arellano et al, 2019;Yang et al, 2021).…”