scholarly journals Recovering Apple Agro-Industrial Waste for Bioethanol and Vinasse Joint Production: Screening the Potential of Chile

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 203
Author(s):  
Diógenes Hernández ◽  
Ricardo Rebolledo-Leiva ◽  
Harald Fernández-Puratich ◽  
Héctor Quinteros-Lama ◽  
Fernando Cataldo ◽  
...  
Keyword(s):  
Soluble Sugar ◽  
Calorific Value ◽  
Apple Pomace ◽  
Raw Material ◽  
Joint Production ◽  
Bioethanol Production ◽  
Yeast Saccharomyces Cerevisiae ◽  
Low Protein ◽  
The World ◽  
Apple Production

Bioethanol production has increased in demand as a replacement for conventional fuels. This work studies the use of apple pomace, which corresponds to 45% (w/w) of dehydrated apple production, as a reliable and inexpensive source for bioethanol production. Additionally, the vinasse obtained from the process as a byproduct is analyzed. Apple pomace has important properties for energy purposes, with high soluble sugar (6%–8%), organic compounds and low protein content. The carbohydrates were consumed in 99.3% in 144 h at a temperature of 30 °C and in a yeast Saccharomyces cerevisiae (YSC) concentration of 0.10 g/L. The bioethanol purity produced, 99.5% (v/v), was quantified by gas chromatography and calorific value (23.21 MJ/kg). This high purity, which fulfills the EN 15376, ASTM D 4806 Standard, allows its use as a fuel and oil additive. Moreover, it can be stated that vinasse obtained from alcohol distillation is a compound that has physicochemical values like other vinasses. Finally, Chile, as the most important exporting country of dehydrated apples in the world, has great potential to take advantage of the use of this raw material for bioethanol and vinasse production.

scholarly journals Improved Glucose Recovery from Sicyos angulatus by NaOH Pretreatment and Application to Bioethanol Production

Processes ◽  
2021 ◽  
Vol 9 (2) ◽  
pp. 245
Author(s):  
Hyung-Eun An ◽  
Kang Hyun Lee ◽  
Ye Won Jang ◽  
Chang-Bae Kim ◽  
Hah Young Yoo
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Alternative Energy ◽  
Invasive Plant ◽  
Food Resource ◽  
Raw Material ◽  
Control Group ◽  
Bioethanol Production ◽  
Naoh Pretreatment ◽  
Glucose Recovery ◽  
Harmful Species

As greenhouse gases and environmental pollution become serious, the demand for alternative energy such as bioethanol has rapidly increased, and a large supply of biomass is required for bioenergy production. Lignocellulosic biomass is the most abundant on the planet and a large part of it, the second-generation biomass, has the advantage of not being a food resource. In this study, Sicyos angulatus, known as an invasive plant (harmful) species, was used as a raw material for bioethanol production. In order to improve enzymatic hydrolysis, S. angulatus was pretreated with different NaOH concentration at 121 °C for 10 min. The optimal NaOH concentration for the pretreatment was determined to be 2% (w/w), and the glucan content (GC) and enzymatic digestibility (ED) were 46.7% and 55.3%, respectively. Through NaOH pretreatment, the GC and ED of S. angulatus were improved by 2.4-fold and 2.5-fold, respectively, compared to the control (untreated S. angulatus). The hydrolysates from S. angulatus were applied to a medium for bioethanol fermentation of Saccharomyces cerevisiae K35. Finally, the maximum ethanol production was found to be 41.3 g based on 1000 g S. angulatus, which was 2.4-fold improved than the control group.

scholarly journals Functionalization of Enzymatically Treated Apple Pomace from Juice Production by Extrusion Processing

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 485
Author(s):  
Vera Schmid ◽  
Antje Trabert ◽  
Judith (Schäfer) Keller ◽  
Mirko Bunzel ◽  
Heike P. Karbstein ◽  
...  
Keyword(s):  
Water Absorption ◽  
Dietary Fiber ◽  
Water Solubility ◽  
Apple Pomace ◽  
Raw Material ◽  
Food Ingredients ◽  
Insoluble Dietary Fiber ◽  
Extrusion Processing ◽  
The Impact ◽  
Treated Apple

Food by-products can be used as natural and sustainable food ingredients. However, a modification is needed to improve the technofunctional properties according to the specific needs of designated applications. A lab-scale twin-screw extruder was used to process enzymatically treated apple pomace from commercial fruit juice production. To vary the range of the thermomechanical treatment, various screw speeds (200, 600, 1000 min−1), and screw configurations were applied to the raw material. Detailed chemical and functional analyses were performed to develop a comprehensive understanding of the impact of the extrusion processing on apple pomace composition and technofunctional properties as well as structures of individual polymers. Extrusion at moderate thermomechanical conditions increased the water absorption, swelling, and viscosity of the material. An increase in thermomechanical stress resulted in a higher water solubility index, but negatively affected the water absorption index, viscosity, and swelling. Scanning electron microscopy showed an extrusion-processing-related disruption of the cell wall. Dietary fiber analysis revealed an increase of soluble dietary fiber from 12.6 to 17.2 g/100 g dry matter at maximum thermo-mechanical treatment. Dietary fiber polysaccharide analysis demonstrated compositional changes, mainly in the insoluble dietary fiber fraction. In short, pectin polysaccharides seem to be susceptible to thermo-mechanical stress, especially arabinans as neutral side chains of rhamnogalacturonan I.

scholarly journals Contribution of Cyanotoxins to the Ecotoxicological Role of Lichens

Toxins ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 321
Author(s):  
Dobri Ivanov ◽  
Galina Yaneva ◽  
Irina Potoroko ◽  
Diana G. Ivanova
Keyword(s):  
Research Methods ◽  
Raw Material ◽  
Modern Times ◽  
Effective Application ◽  
The World ◽  
The Common

The fascinating world of lichens draws the attention of the researchers because of the numerous properties of lichens used traditionally and, in modern times, as a raw material for medicines and in the perfumery industry, for food and spices, for fodder, as dyes, and for other various purposes all over the world. However, lichens being widespread symbiotic entities between fungi and photosynthetic partners may acquire toxic features due to either the fungi, algae, or cyano-procaryotes producing toxins. By this way, several common lichens acquire toxic features. In this survey, recent data about the ecology, phytogenetics, and biology of some lichens with respect to the associated toxin-producing cyanoprokaryotes in different habitats around the world are discussed. Special attention is paid to the common toxins, called microcystin and nodularin, produced mainly by the Nostoc species. The effective application of a series of modern research methods to approach the issue of lichen toxicity as contributed by the cyanophotobiont partner is emphasized.

scholarly journals Possibilities of the Development of Edible Insect-Based Foods in Europe

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 766
Author(s):  
Magdalena Skotnicka ◽  
Kaja Karwowska ◽  
Filip Kłobukowski ◽  
Aleksandra Borkowska ◽  
Magdalena Pieszko
Keyword(s):  
Material Processing ◽  
Functional Food ◽  
The Other ◽  
Raw Material ◽  
Edible Insects ◽  
Mineral Salts ◽  
Edible Insect ◽  
Alternative Protein ◽  
The World ◽  
The One

All over the world, a large proportion of the population consume insects as part of their diet. In Western countries, however, the consumption of insects is perceived as a negative phenomenon. The consumption of insects worldwide can be considered in two ways: on the one hand, as a source of protein in countries affected by hunger, while, on the other, as an alternative protein in highly-developed regions, in response to the need for implementing policies of sustainable development. This review focused on both the regulations concerning the production and marketing of insects in Europe and the characteristics of edible insects that are most likely to establish a presence on the European market. The paper indicates numerous advantages of the consumption of insects, not only as a valuable source of protein but also as a raw material rich in valuable fatty acids, vitamins, and mineral salts. Attention was paid to the functional properties of proteins derived from insects, and to the possibility for using them in the production of functional food. The study also addresses the hazards which undoubtedly contribute to the mistrust and lowered acceptance of European consumers and points to the potential gaps in the knowledge concerning the breeding conditions, raw material processing and health safety. This set of analyzed data allows us to look optimistically at the possibilities for the development of edible insect-based foods, particularly in Europe.

Present status of the world and russian uranium mineral-raw material resources

Atomic Energy ◽  
2009 ◽  
Vol 107 (5) ◽  
pp. 310-316 ◽  
Author(s):  
V. V. Shatalov ◽  
A. V. Tarkhanov
Keyword(s):  
Present Status ◽  
Raw Material ◽  
Uranium Mineral ◽  
Mineral Raw Material ◽  
Material Resources ◽  
The World

Comparative Study on Mechanical Strength Properties of Concrete by Using Demolished Concrete Waste

2019 ◽  
Vol 1 (6) ◽  
pp. 235-239
Author(s):  
Sabarinathan K ◽  
Ashwathi R
Keyword(s):  
Comparative Study ◽  
Mechanical Strength ◽  
Coarse Aggregate ◽  
Environmental Awareness ◽  
Strength Properties ◽  
Raw Material ◽  
Construction Waste ◽  
The World ◽  
Day By Day

The growing environmental awareness and Construction waste, is increasing day by day which in turn makes the world in seeking for examining the characteristics of Construction waste and obtaining a solution by using its reliable segments such that it can be used as a raw material and Conservation the natural recourses like Coarse aggregate

scholarly journals Macro and micro minerals: are frozen fruits a good source?

2010 ◽  
Vol 82 (4) ◽  
pp. 861-867 ◽  
Author(s):  
Patricia D.S. Spada ◽  
Giovana V. Bortolin ◽  
Daniel Prá ◽  
Carla E.I. Santos ◽  
Johnny F. Dias ◽  
...  
Keyword(s):  
Chronic Diseases ◽  
Human Body ◽  
Raw Material ◽  
Amazon Rainforest ◽  
Geographical Differences ◽  
Good Source ◽  
Dietary Reference Intakes ◽  
Mineral Profile ◽  
The World ◽  
Ice Creams

Fruits are rich in minerals, which are essential for a wide variety of metabolic and physiologic processes in the human body. The use of frozen fruits has greatly spread in the last years not only in the preparation of juices, but also as raw material for yogurts, candies, cookies, cakes, ice creams, and children's food. However, up to now there is no data about the mineral profile of frozen fruits. This is the first database to quantify the levels of minerals in 23 samples of frozen fruits, including the most used around the world and some native fruits from the Amazon rainforest in Brazil. Considering the Dietary Reference Intakes, 100g of frozen fruits can provide 0.2 to 2.8% of macro and 2.5 to 100% of microminerals for adults (31-50 years old). Although geographical differences should be considered, these data can help to plan diets and to develop population interventions aiming to prevent chronic diseases.

scholarly journals ‘Let food be thy medicine…’: lessons from low-protein diets from around the world

2017 ◽  
Vol 18 (1) ◽  
Author(s):  
Giorgina B. Piccoli ◽  
Adamasco Cupisti
Keyword(s):  
Low Protein ◽  
The World ◽  
Protein Diets

Compressive Strength and Density of Cementless Unfired Lightweight Brick Utilizing Coal Ash from Coal-Fired Thermal Power Plant

2013 ◽  
Vol 594-595 ◽  
pp. 527-531
Author(s):  
Mohamad Ezad Hafez Mohd Pahroraji ◽  
Hamidah Mohd Saman ◽  
Mohamad Nidzam Rahmat ◽  
Kartini Kamaruddin ◽  
Ahmad Faiz Abdul Rashid
Keyword(s):  
Compressive Strength ◽  
Power Plant ◽  
Thermal Power Plant ◽  
Thermal Power ◽  
Bottom Ash ◽  
Coal Ash ◽  
Hydrated Lime ◽  
Raw Material ◽  
The World ◽  
Blastfurnace Slag

Millions tons of coal ash which constitute of fly ash and bottom ash were produced annually throughout the world. They were significant to be developed as masonry brick to substitute the existing widely used traditional material such as clay and sand brick which were produced from depleting and dwindling natural resources. In the present study, the coal ash from coal-fired thermal power plant was used as the main raw material for the fabrication of cementless unfired lightweight brick. The binder comprising of Hydrated Lime (HL)-activated Ground Granulated Blastfurnace Slag (GGBS) system at binding ratio 30:70, 50:50 and 70:30 were used to stabilize the coal ash in the fabrication process of the brick. Foam was used to lightweight the brick. The compressive strength and ambient density were evaluated on the brick. The results indicated that the brick incorporating HL-GGBS system achieved higher strength of 20.84N/mm2 at 28 days compare to the HL system with strength of 13.98N/mm2 at 28 days. However, as the quantity of foam increase at 0%, 25%, 50%, 75% and 100%, the strength and density for the brick decreased.

scholarly journals Fermentación de la almendra de copoazú (Theobroma grandiflorum [Willd. ex Spreng.] Schum.): evaluación y optimización del proceso

2010 ◽  
Vol 11 (2) ◽  
pp. 107 ◽  
Author(s):  
Jenifer Criollo ◽  
Dagoberto Criollo ◽  
Angélica Sandoval Aldana
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Process Optimization ◽  
Fermentation Process ◽  
Raw Material ◽  
Sensory Panel ◽  
Yeast Saccharomyces Cerevisiae ◽  
Theobroma Grandiflorum ◽  
Cutting Test ◽  
Maximum Range ◽  
Low Levels

<p>La almendra de copoazú como producto promisorio para la industria de cosméticos, chocolate, bebidas, licores y conservas, se evaluó el proceso de fermentación variando el tiempo de remoción de la masa (24 y 48 horas) y la pulpa inicial (30 y 100%). Se tuvieron en cuenta las condiciones de los productores en el acceso a equipos de despulpado. Se cuantificó la temperatura de la masa en tres puntos (superior, medio e inferior), acidez, pH, humedad, prueba de corte y análisis sensorial. Se encontró bajo desarrollo de la temperatura de fermentación en los tratamientos con 100% de pulpa y se registraron las máximas temperaturas entre 35 y 36°C que indican deficiencias en el proceso; no se alcanzó los 40°C requeridos para la muerte del embrión. El 30% de pulpa inicial y la remoción cada 24 horas por 9 días, fueron las mejores condiciones encontradas. La optimización con 0,1% de levadura (Saccharomyces cerevisiae) aumentó la temperatura de fermentación hasta 44°C, los granos fermentados hasta 56,14% y el mayor desarrollo de sabores frutales con intensidad de 4, mostrando un mejor proceso de fermentación. El panel sensorial mostró que los licores de copoazú tienen notas frutales destacadas y bajos valores de otros sabores evaluados. Los resultados son semejantes a los cacaos criollos, conocidos en el mundo como materia prima de licores finos y de aroma.</p><p> </p><p><strong>Fermentation of the copoazu kernel (Theobroma grandiflorum [Willd. ex Spreng.] Schum.): Assessmente and process optimization</strong></p><p>The fermentation of copoazu kernels (a promising product for the cosmetics industry, chocolate, beverages, liquors and preserves) was evaluated varying the time of mass removal (24 and 48 hours) and the initial pulp (30 and 100%). This study took into account the degree of access the producers had to pulping equipment. We quantified temperature of the mass at three points (top, middle and bottom), acidity, pH, moisture, cutting test and sensory analysis. The observed temperatures during fermentation in the treatments with 100% pulp reached a maximum range between 35 and 36°C which indicated deficiencies in the process as the 40°C required for the death of the seed was not attained. Thirty percent initial pulp with removal every 24 hours for 9 days yielded the best results. Optimization with 0.1% yeast (Saccharomyces cerevisiae) increased the fermentation temperature to 44°C, augmented fermented beans to 56.14% and saw a development of fruit flavors with an intensity of 4, demonstrating a better fermentation process. The sensory panel showed that copoazu liquors have outstanding fruity notes and low levels of other evaluated flavors. The results are similar to the criollo cacao, known worldwide as a raw material for fine liquors and fragrances.</p>

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