Sustainable Design Approach for Modeling Bioprocesses from Laboratory toward Commercialization: Optimizing Chitosan Production

Meramo, Samir; González-Delgado, Ángel Darío; Sukumara, Sumesh; Fajardo, William Stive; León-Pulido, Jeffrey

doi:10.3390/polym14010025

Cited by 9 publications

(1 citation statement)

References 54 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…4 ). LCA and TEA are strategic tools in process design used to guide innovation from the inception point 32 . In research and development, applying TEA allows foreseeing economic pitfalls and lowers risk related to low-maturity technology, thus enabling the development of relevant process design parameters 33 .…”

Section: Resultsmentioning

confidence: 99%

Beet red food colourant can be produced more sustainably with engineered Yarrowia lipolytica

Thomsen,

Meramo,

Ninivaggi

et al. 2023

Nat Microbiol

Self Cite

View full text Add to dashboard Cite

Synthetic food colourants are widely used in the food industry, but consumer concerns about safety and sustainability are driving a need for natural food-colour alternatives. Betanin, which is extracted from red beetroots, is a commonly used natural red food colour. However, the betanin content of beetroot is very low (~0.2% wet weight), which means that the extraction of betanin is incredibly wasteful in terms of land use, processing costs and vegetable waste. Here we developed a sustainability-driven biotechnological process for producing red beet betalains, namely, betanin and its isomer isobetanin, by engineering the oleaginous yeast Yarrowia lipolytica. Metabolic engineering and fermentation optimization enabled production of 1,271 ± 141 mg l−1 betanin and 55 ± 7 mg l−1 isobetanin in 51 h using glucose as carbon source in controlled fed-batch fermentations. According to a life cycle assessment, at industrial scale (550 t yr−1), our fermentation process would require significantly less land, energy and resources compared with the traditional extraction of betanin from beetroot crops. Finally, we apply techno-economic assessment to show that betanin production by fermentation could be economically feasible in the existing market conditions.

show abstract

Section: Resultsmentioning

confidence: 99%