Post-Harvest Quality of Ozonated Macauba Fruits for Biodiesel Production

Abstract

The presence of microorganisms, especially during storage, can lead to the rapid deterioration of macauba fruits (Acrocomia aculeata) and reduce the quality of extracted oil for biodiesel production. An alternative to ensure the quality of the oil is the use of ozone gas, a oxidizing agent that has high antimicrobial and sanitizing power. The objective of this study was to evaluate the influence of high concentrations of ozone gas on macaúba fruit and its effect on the quality of the oil throughout storage for the production of biodiesel. Ozonation was performed 20 days after harvest using fruits with and without the epicarp. Ozone was applied at a concentration of 18.0 mg L-1 and a flow of 1.5 L min-1 for 10 h. After ozonation, the fruits were stored for different periods, and the physical-chemical parameters of the oil were evaluated. The ozonation of fruits without the epicarp visually reduced microorganism attack. In general, the ozonation process of macauba fruits maintained the visual characteristics of the fruits and the physical-chemical characteristics of the oil for biodiesel production compared to untreated fruits. The average acidity values of the oil were lower in the treatments with the ozone gas. Removal of the epicarp tends to facilitate the ozonation process, potentially by improving gas penetration into the fruit.

Acrocomia spp.: neglected crop, ballyhooed multipurpose palm or fit for the bioeconomy? A review

“…A complementary study on the effects of storage period lengths on mesocarp quality parameters concludes that non-pre-treated, fully ripe fruits harvested directly from the bunch can be stored at room conditions for up to 20 days with oil quality remaining within desired limits (Tilahun et al 2019). With the aim of extending this period and avoiding deterioration of the mesocarp, a number of post-harvest methods were explored including the use of ozone gas on fresh fruits, irradiation, and air drying (da Silva et al 2020b;Silva et al 2019aSilva et al , 2019bTilahun et al 2020). Other studies investigated the applicability of new biocatalysts for hydrolyzing high-acid mesocarp oil (Rade et al 2020) and emerging oil extraction methods (da Rosa et al 2019b).…”

Macauba (Acrocomia aculeata): Biology, Oil Processing, and Technological Potential

“…It is worth noting that under good harvesting and storage practices, the acidification process of macauba pulp oil is slower than palm oil [55]. Other methods of treating the fruit immediately after harvest have been used to extend the shelf life of the fruit and the oil quality, including the use of ozone gas, irradiation, and different drying methods [53,57,58].…”

Effect of drying air temperature on the physical properties of macauba kernels (Acrocomia aculeata)

“…The oils in the kernel and pulp have great industrial value, both for the food and energy sectors (RESENDE et al, 2020 In Brazil, macauba is usually harvested between September and January. This could be an obstacle for the industry, as processing would be limited to a short period of the year, thus resulting in industrial inactivity over a long period of the year (SILVA et al, 2019). In view of the above, the storage conditions of this product are crucial.…”