Production of dietary fibers from sugarcane bagasse and sugarcane tops using microwave-assisted alkaline treatments

Gil-López, D.I. Llanes; Lois-Correa, Jorge Aurelio; Sánchez-Pardo, M. E.; Domínguez‐Crespo, M.A.; Torres‐Huerta, A.M.; Rodríguez-Salazar, A.E.; Orta-Guzmán, V.N.

doi:10.1016/j.indcrop.2019.04.042

Cited by 54 publications

(40 citation statements)

References 79 publications

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“…Valorization of sugarcane bagasse can be achieved by its conversion into feedstock materials or by extraction of specific components, both for certain purposes. Sugarcane bagasse can be utilized for extraction of lignin, hemicellulose, and cellulose or can be used as a source of dietary fibres due to its nutritional values (Batalha et al, 2015; Gil-López et al, 2019; Yu et al, 2015), as well as being utilized as a fodder for livestock (Ullah et al, 2019). In addition, so-called bioelectricity can be generated from sugarcane molasses by using microbial fuel cell technologies, which isolate specific bacterial strains (Hassan et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Briquetting of sugarcane bagasse as a proper waste management technology in Vietnam

et al. 2020

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The present research describes an application of high-pressure briquetting technology to the waste management of sugarcane processing in Vietnam. The amount of generated sugarcane bagasse was monitored during sugarcane processing within the street juice production in Hue city, Vietnam. Generated sugarcane bagasse was subjected to fuel parameters analysis within its suitability for direct combustion. The obtained sugarcane bagasse was converted into bio-briquette fuel by a high-pressure briquetting press and its mechanical quality was determined. Results proved that the proportion of generated sugarcane bagasse from whole sugarcane stem mass was equal to 35.45%. This indicated generation of an abundant amount of sugarcane bagasse worldwide in general. Fuel parameters analysis proved high quality level of low ash content = 0.97% and high calorific values (gross calorific value = 18.35 MJ·kg-1, net calorific value = 17.06 MJ·kg-1), which indicated good suitability for direct combustion processes. Indicators of mechanical quality proved the following observations: mechanical durability = 99.29%, compressive strength = 150.82 N∙mm-1 and bulk density = 1022.44 kg·m-3, with all these indicators representing positive results. In general, the observed results indicated suitability of sugarcane bagasse valorization within the production of bio-briquette fuel by using high-pressure briquetting technology. Finally, analysis of such waste biomass proved its great potential for energy recovery, thus, the advantage of its valorization within the sustainable technologies.

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Section: Introductionmentioning

confidence: 99%

Briquetting of sugarcane bagasse as a proper waste management technology in Vietnam

et al. 2020

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“…This demonstrated that more carboxyl groups had been introduced into CCDF after the carboxymethylation, increasing the intensity of peaks at 1024.1, 1634.9 and 1400 cm −1 (Wang et al ., 2020). In the spectra of CCDF‐H, a new characteristic absorption band appeared at 1279 cm −1 representative of bending of CH 3 group (Gil‐López et al ., 2019). Besides a visible blue transfer at the band of 2856 cm −1 attributing to the C–H stretching was also obtained.…”

Section: Resultsmentioning

confidence: 99%

Effects of carboxymethylation, hydroxypropylation and dual‐enzyme hydrolysis combination with heating on in vitro hypoglycaemic properties of coconut cake dietary fibres

Zheng

Shi

et al. 2020

Int J of Food Sci Tech

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Effects of carboxymethylation, hydroxypropylation and dual-enzyme hydrolysis combined with heating on in vitro hypoglycaemic properties of coconut cake dietary fibre (CCDF) were studied. Results showed that all the three modification methods could effectively improve (P < 0.05) the glucose-adsorption ability (GAA), glucose dialysis retardation index (GDRI), α-glucosidase and α-amylase inhibition activity of CCDF. The highest GAA (4.45-4.93 mM g −1), GDRI (85.09-86.94% mM g −1) and α-glucosidase inhibition activity (16.39-19.37%) were found on CCDFs modified by hydroxypropylation and carboxymethylation, attributed to the increased soluble dietary fibre content, viscosity and water retention and swelling capacity. Moreover, CCDF treated by enzymatic hydrolysis combined with heating demonstrated the highest α-amylase inhibition activity (53.95%), attributed to the high specific surface area, more porous surface structure and formation of fibre-amylase complex proved by fluorescence spectroscopy. These results suggest that the modified CCDFs could be used as low-calorie functional ingredients in food or other industries.

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“…Noodles-type pasta and chapatti-type fermented bread were produced with traditional procedure, the SCB (8 wt%) and SCT (8 wt.-%) fibers were added during the mixing of dry ingredients; microwave oven (frequency of 2.45 GHz and power of 1100 W) and oven gas were used to bake these foods. The procedure to elaborate human food with the addition of SCB and SCT fibers is described in reference [1] .…”

Section: Experimental Design Materials and Methodsmentioning

confidence: 99%

“…It has been reported that the presence of dietary fiber in foods has beneficial effects in human health, such as prevent cardiac diseases, gastrointestinal problems, decrease cholesterol levels, among others [1] , [2] , [3] , [4] , [5] ; the recommended quantity of fiber ingestion is ranged from 30 to 45 g per day [6] , [7] , [8] , [9] . Then, adding fibers from agricultural wastes is a good choice to enhance foods, especially pasta and bread, and become into functional food rich in fiber.…”

Section: Datamentioning

confidence: 99%

Data supporting the production of dietary fibers from sugarcane bagasse and sugarcane tops using microwave - assisted alkaline treatments

et al. 2019

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The treatment of agroindustrial residues is an alternative to waste management and obtain products with added value. In this article, we describe the confocal microscopy images, the microbiological data, policosanol content and color measurement linked to the paper “production of dietary fibers from sugarcane bagasse and sugarcane tops using microwave - assisted alkaline treatments”. The data contain photographs after elaboration of noodles-type pasta and chapatti-type fermented bread; the confocal laser scanning micrographs, before and after including sugarcane bagasse and sugarcane tops fibers in foods. Microbiological analyses of total coliforms, molds and yeasts, and aerobic mesophiles were also presented according to Mexican Standard NOM- 247-SSA1-2008 which confirmed that the food is safe for human consumption. The data provided in this article have not been previously published and are available to enable critical or extended analyses.

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Production of dietary fibers from sugarcane bagasse and sugarcane tops using microwave-assisted alkaline treatments

Cited by 54 publications

References 79 publications

Briquetting of sugarcane bagasse as a proper waste management technology in Vietnam

Briquetting of sugarcane bagasse as a proper waste management technology in Vietnam

Effects of carboxymethylation, hydroxypropylation and dual‐enzyme hydrolysis combination with heating on in vitro hypoglycaemic properties of coconut cake dietary fibres

Data supporting the production of dietary fibers from sugarcane bagasse and sugarcane tops using microwave - assisted alkaline treatments

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