Improving bioavailability of fruit wastes using organic acid: An exploratory study of biomass pretreatment for fermentation
Improving bioavailability of fruit wastes using organic acid: An exploratory study of biomass pretreatment for fermentation
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DOI：
10.1016/j.enconman.2016.09.016
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发表时间：
2016-11-01
影响因子：
10.4
通讯作者：
Jeon, Byong-Hun
中科院分区：
文献类型：
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作者：
Saha, Shouvik;Kurade, Mayur B.;Jeon, Byong-Hun
由于在常规预处理方法期间糖的损失，使可发酵生物质组分的生物利用度最大化是生物质预处理中的关键挑战。用稀乙酸预处理果皮和废弃物有助于最大限度地提高糖的回收率。优化条件（0.2 M乙酸，100 ℃，1小时），在10%的底物负荷导致从香蕉皮（99.9%），菠萝废料（99.1%），葡萄渣（98.8%），和橙子皮（97.9%）的糖回收率提高。这些高糖回收率保持了高C/N比（41-47），其适合于通过这些预处理的生物质的发酵进行有效的生物能生产。扫描电子显微镜（SEM）表明相当大的破坏生物质结构的完整性，在乙酸处理，提高表面积可用于更好的微生物附着。傅里叶变换红外光谱（FTIR）表明，乙酸预处理产生的生物质中的官能团只有微小的变化，强烈表明可发酵糖的损失最小。因此，乙酸预处理有助于增强来自这些FPW生物质的可发酵糖的生物利用度，从而能够改善生物能源生产。(C)2016爱思唯尔有限公司版权所有
Maximizing the bioavailability of fermentable biomass components is a key challenge in biomass pretreatment due to the loss of sugars during conventional pretreatment approaches. Pretreatment of fruit peels and wastes (FPWs) with dilute acetic acid assisted in maximizing sugar recovery. Optimized conditions (0.2 M acetic acid, 100 degrees C, 1 h) at 10% substrate loading resulted in enhanced sugar recovery from banana peels (99.9%), pineapple wastes (99.1%), grape pomace (98.8%), and orange peels (97.9%). These high sugar recoveries retained the high C/N ratios (41-47) suitable for effective bioenergy production through the fermentation of these pretreated biomasses. Scanning electron microscopy (SEM) indicated considerable disruption of biomass structural integrity during acetic acid treatment, enhancing the surface area available for better microbial attachment. Fourier transform infrared spectroscopy (FTIR) showed that the acetic acid pretreatment yielded only minor changes to the functional groups in the biomasses, strongly suggesting minimal loss of fermentable sugars. Thus, acetic acid pretreatment aids in enhancing the bioavailability of fermentable sugars from these FPWs biomass, enabling improvements in bioenergy production. (C) 2016 Elsevier Ltd. All rights reserved.