COMPARISON OF ETHANOL YIELD BETWEEN SEPARATE AND SIMULTANEOUS HYDROLYSIS AND ETHANOL FERMENTATION OF FORMIC- FRACTIONATED SUGARCANE BAGASSE

The fractionation of sugarcane bagasse using formic acid allowed removing lignin and hemicellulose, obtaining a material containing up to 90 % cellulose. The material can be easily hydrolyzed into glucose to serve as materials to produce high value added products such as biofuel, chemicals, pharmaceuticals, food additives, and the likes. The hydrolysate of fractionated bagasse was easily fermented with a (ethanol) fermentation yield attained 91.08 ± 2.02 %, showing no significant inhibition to the yeast in the hydrolysate. In this study, a process of simultaneous hydrolysis and fermentation (SSF) was performed to convert fractionated sugarcane bagasse at 20 % consistency to ethanol. The process with 6h pre-hydrolysis at 50 0C then SSF at 37 0C could attain a high ethanol concentration of 82.46 ± 3.42 g/L in the fermentation with the ethanol recovery yield of 81.66±1.88%; which was15.37 ± 1.06 % higher than that of the separate hydrolysis and fermentation (SHF) process (70.78 ± 0.25 %). In addition, in the SSF, the process time was shorten to 4 days instead of 7 days in the SHF.

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Bioconversion of biomass: a case study of ligno-cellulosics bioconversions in solid state fermentation

Brazilian Archives of Biology and Technology ◽

10.1590/s1516-89131998000400001 ◽

1998 ◽

Vol 41 (4) ◽

pp. 379-390 ◽

Cited By ~ 48

Author(s):

Ashok Pandey ◽

Carlos R. Soccol

Keyword(s):

Solid State ◽

Sugarcane Bagasse ◽

Solid State Fermentation ◽

Value Added ◽

Biological Processes ◽

Lignocellulosic Residues ◽

Recent Developments ◽

Feed Enzymes ◽

Value Added Products

Lignocellulosic residues obtained from crops cultivation form useful sources to be used as substrate for bioconversion processes. Sugarcane bagasse, which is a complex substrate obtained from the processing of sugar cane, is an important biomass among such sources. Due to its abundant availability, it can serve as an ideal substrate for microbial processes for the production of value added products. This paper reviews recent developments on biological processes developed on production of various products in solid state fermentation using sugarcane bagasse as the substrate and describes production of protein enriched feed, enzymes, amino acid, organic acids and compounds of pharmaceutical importance, etc. through microbial means.

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A biotechnological process efficiently co-produces two high value-added products, glucose and xylooligosaccharides, from sugarcane bagasse

Bioresource Technology ◽

10.1016/j.biortech.2015.12.082 ◽

2016 ◽

Vol 204 ◽

pp. 130-138 ◽

Cited By ~ 28

Author(s):

Jian-Long Xue ◽

Shuai Zhao ◽

Rui-Ming Liang ◽

Xin Yin ◽

Sui-Xin Jiang ◽

...

Keyword(s):

Sugarcane Bagasse ◽

Value Added ◽

Biotechnological Process ◽

Value Added Products

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Chemical characterization of the pulp, peel and seeds of cocona (Solanum sessiliflorum Dunal)

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/1981-6723.4314 ◽

2015 ◽

Vol 18 (3) ◽

pp. 192-198 ◽

Cited By ~ 4

Author(s):

Liliana SERNA-COCK ◽

Diana Patricia VARGAS-MUÑOZ ◽

Carlos Andrés RENGIFO-GUERRERO

Keyword(s):

Dietary Fibre ◽

Dry Matter ◽

Functional Foods ◽

Food Additives ◽

Chemical Characterization ◽

Value Added ◽

Mineral Contents ◽

Fruit Processing ◽

Value Added Products

Summary The chemical characterization of the pulp, peel and seeds of cocona (Solanum sessiliflorum Dunal) was determined. In artisanal fruit processing, 26.3% of peel and 9.7% of seeds were obtained. The seeds showed a high potential for the development of value-added products because of their dry matter contents (23.46%) as follows: carbohydrate (69.37% dry basis (d.b.)), nitrogen (3.18 g/100 g of seed d.b.), K (0.023 g/100 g of seed d.b.), Fe (0.0185 g/100 g of seed d.b.) and dietary fiber (21.27 g/100 g of seed d.b.). The carbohydrate, dietary fibre and mineral contents of the pulp, peel and seeds also highlighted the agroindustrial potential of the fruit in that these constituents could be used to develop functional foods, food additives, preparations for functional diets and dietary supplements.

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Bioconversion of cassava bagasse and sugarcane bagasse using cheap home-made enzymatic cocktails

10.21203/rs.3.rs-605152/v1 ◽

2021 ◽

Author(s):

Gabriela Verónica Díaz ◽

Silvana Soledad Sawostjanik Afanasiuk ◽

Romina Olga Coniglio ◽

Juan Ernesto Velázquez ◽

Pedro Darío Zapata ◽

...

Keyword(s):

Sugarcane Bagasse ◽

Value Added ◽

Added Value ◽

Cassava Bagasse ◽

Commercial Enzymes ◽

Before And After ◽

Agricultural Industries ◽

The Cost ◽

Agroindustrial Wastes ◽

Value Added Products

Abstract The agricultural industries generate lignocellulosic wastes that can be modified by fungi to generate high value-added products. The aim of this work was to analyze the efficiency of the bioconversion of sugarcane bagasse and cassava bagasse using two cheap home-made enzymatic cocktails from Aspergillus niger LBM 134 (produced also from agroindustrial wastes) and compare the hydrolysis yield with that obtained from the bioconversion using commercial enzymes. Sugarcane bagasse and cassava bagasse were pretreated with a soft alkaline solution before the hydrolysis carried out with home-made enzymatic cocktails of A. niger LBM 134 and with commercial enzymes to compare their performances. Mono and polysaccharides were analyzed before and after the bioconversion of both bagasses as well as their microscopic structure. The maximal yield was the 80% of total glucans saccharified from cassava bagasse. The bioconversion of both bagasses were better when we used the home-made enzymatic cocktails than commercial enzymes. We obtained high added-value products from agroindustrial wastes, home-made enzymatic cocktails and hydrolysates rich in fermentable sugars. The importance of this work lays in the higher performance of the cheap home-made enzymatic cocktails over the hydrolytic performance of commercial enzymes due to the cost of producing the home-made enzymatic cocktails were more than 500 times lower than commercial enzymes.

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Bio Discarded from Waste to Resource

Foods ◽

10.3390/foods10112652 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2652

Author(s):

Irene Dini

Keyword(s):

Agricultural Production ◽

Food Industry ◽

Agricultural Waste ◽

Food Additives ◽

Value Added ◽

Waste Reduction ◽

Bioactive Molecules ◽

Social Benefits ◽

Production Chain ◽

Value Added Products

The modern linear agricultural production system allows the production of large quantities of food for an ever-growing population. However, it leads to large quantities of agricultural waste either being disposed of or treated for the purpose of reintroduction into the production chain with a new use. Various approaches in food waste management were explored to achieve social benefits and applications. The extraction of natural bioactive molecules (such as fibers and antioxidants) through innovative technologies represents a means of obtaining value-added products and an excellent measure to reduce the environmental impact. Cosmetic, pharmaceutical, and nutraceutical industries can use natural bioactive molecules as supplements and the food industry as feed and food additives. The bioactivities of phytochemicals contained in biowaste, their potential economic impact, and analytical procedures that allow their recovery are summarized in this study. Our results showed that although the recovery of bioactive molecules represents a sustainable means of achieving both waste reduction and resource utilization, further research is needed to optimize the valuable process for industrial-scale recovery.

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Cellulosic value-added products from sugarcane bagasse

Cellulose ◽

10.1007/s10570-021-03918-3 ◽

2021 ◽

Author(s):

Selorm Torgbo ◽

Vo Minh Quan ◽

Prakit Sukyai

Keyword(s):

Sugarcane Bagasse ◽

Value Added ◽

Value Added Products

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Optimization of Value Added Products from under-Utilized Tamarind Kernel Powder

European Journal of Nutrition & Food Safety ◽

10.9734/ejnfs/2020/v12i1130314 ◽

2020 ◽

pp. 20-25

Author(s):

B. Farhat Sultana ◽

R. Vijayalakshmi ◽

P. S. Geetha ◽

M. L. Mini

Keyword(s):

Food Additives ◽

Value Added ◽

Food Additive ◽

Thickening Agent ◽

Science College ◽

Anti Oxidant ◽

Community Science ◽

Tamarind Kernel ◽

Thickening Agents ◽

Value Added Products

Aim: To develop value added products from Tamarind kernel powder (TKP). Place and Duration of Study: Department of Food Science and Nutrition, Community Science College and Research Institute, Madurai. Methodology: The nutritional value of TKP and the potential of TKP as a food additive were investigated. The TKP and commercial additives were experimented under the refrigerated and room temperature for their viscosity properties in order to identify the potential of TKP as a thickening agent. Standardization for the level of incorporation was done in Mango smoothie using TKP as thickening agent in the rate of T1-0.25%, T2-0.50%, T3-0.75%, T4-1.00%. Results: The performance of TKP as thickening agent was not considerably higher. Its performance was not significantly higher on comparison with commercial thickening agents. Xanthan gum ranked high among all the additives in terms of thickening property. Among the different incorporations of tamarind kernel powder T4 performed best in terms of viscosity. Conclusions: The results indicate that TKP have poor thickening property. To improve this property the TKP can be subjected to structural modification and isolation of polysaccharide which would yield better results. TKP as a food additive replacing conventional food additives will be a great boom to the food industry. There will be increase in anti-oxidant and phytochemical property of the resultant product.

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Bioconversion of Sugarcane Bagasse into Value-Added Products by Bioaugmentation of Endogenous Cellulolytic and Fermentative Communities

Waste and Biomass Valorization ◽

10.1007/s12649-018-0201-5 ◽

2018 ◽

Vol 10 (7) ◽

pp. 1899-1912 ◽

Cited By ~ 3

Author(s):

Laís Américo Soares ◽

Juliana Kawanish Braga ◽

Fabrício Motteran ◽

Isabel Kimiko Sakamoto ◽

Patrícia Aparecida Santiago Monteiro ◽

...

Keyword(s):

Sugarcane Bagasse ◽

Value Added ◽

Value Added Products

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OPPORTUNITIES FOR STRATEGIC DEVELOPMENT OF BIO-ECONOMY IN THE FOOD AND TOURISM INDUSTRY

Knowledge International Journal ◽

10.35120/kij28051681g ◽

2018 ◽

Vol 28 (5) ◽

pp. 1681-1684

Author(s):

Georgi Toskov ◽

Ana Yaneva ◽

Stanko Stankov ◽

Hafize Fidan

Keyword(s):

National Level ◽

Value Added ◽

Tourism Industry ◽

Small Companies ◽

Food Sector ◽

Strategic Development ◽

Innovation Potential ◽

Wide Range ◽

Foreign Brands ◽

Value Added Products

The European Commission defines the bioeconomy as "the production of renewable biological resources and the conversion of these resources and waste streams into value added products, such as food, feed, bio-based products and bioenergy. Its sectors and industries have strong innovation potential due to their use of a wide range of sciences, enabling and industrial technologies, along with local and implied knowledge." The Bulgarian food industry faces a lot of challenges on the local and national level, which have direct influence on the structure of the production companies. Most of the enterprises from the food sector produce under foreign brands in order to be flexible partners to the large Bulgarian retail chains. The small companies from the food sector are not able to develop as an independent competitive producer on the territory of their local markets. This kind of companies rarely has a working strategy for positioning on new markets. In order to consolidate their already built positions for long period of time, the producers are trying to optimize their operations in a short term. However, the unclear vision of the companies for the business segment does not allow them to fully develop. Tourism in Bulgaria is a significant contributor to the country's economy.

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