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Foods

Title:		Mesophilic Semi-Continuous Anaerobic Digestion of Strawberry Extrudate Pretreated with Steam Explosion
Author(s):		Cubero-Cardoso J; Munoz-Arjona A; Trujillo-Reyes A; Serrano A; Alonso-Farinas B; Rodriguez-Gutierrez G; Urbano J; Borja R; Fermoso FG;
Address:		"Instituto de Grasa, Spanish National Research Council (CSIC), Ctra. de Utrera, km. 1, 41013 Seville, Spain. Department of Chemistry, Faculty of Experimental Sciences, University of Huelva, 21007 Huelva, Spain. Departamento de Ingenieria Quimica y Ambiental, Escuela Tecnica Superior de Ingenieria, Universidad de Sevilla, Camino de los Descubrimientos s/n, 41092 Seville, Spain. School of Civil Engineering, The University of Queensland, Campus St. Lucia-AEB Ed 49, St Lucia, QLD 4067, Australia"
Journal Title:		Foods
Year:		2020
Volume:		20201217
Issue:		12
Page Number:		-
DOI:		10.3390/foods9121887
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"The production of strawberry concentrate produces a side stream after extrusion that is commonly landfilled. This strawberry extrudate (SE), of lignocellulosic character, contains valuable bioactive compounds such as sugars and phenols. Thermal treatments, such as steam explosion, are currently used for the valorisation of agricultural lignocellulosic wastes due to their ability to impact the structure of the lignocellulose and hemicellulose present in these wastes, favouring the disruption of fibrous material. Steam explosion has already been shown as a promising technology for phenol recovery from SE. Biogas is an additional valuable resource that might be produced from thermally pretreated and de-phenolised SE. This study assessed the influence of a steam-explosion pretreatment and the subsequent recovery of phenolic compounds from the long-term operation of a semi-continuous anaerobic digester of pretreated SE. The anaerobic digestion of SE steam exploded at 220 degrees C for 5 min and de-phenolised was stable at an OLR of 0.5 g of volatile solids (VS)/(L.d), which permitted a specific production rate of 135 +/- 11 mL of CH(4)/(g of VS.d). The system was not able to operate at an OLR of 1 g of VS/(L.d), which resulted in a failure of the process. Despite the inhibition threshold of phenolic compounds not being achieved, the inhibition of the anaerobic digestion process at an OLR of 1 g of VS/(L.d) was most likely due to the overloading of the system. This was indicated by the accumulation of soluble organic matter and volatile fatty acids. The increase in the propionic acid concentration up to 1300 mg/L when operating at OLRs higher than 0.5 g of VS/(L.d) could be the main factor responsible for the inhibition. An economic evaluation showed that the proposed approach (steam explosion, phenol recovery, and anaerobic digestion) would offer positive benefits, taking into account the high phenolic recovery (0.90 g of gallic acid equivalents/kg of extrudate) and the low sales price of the phenol extract, i.e., EUR 0.610/g of gallic acid equivalents, needed to reach zero net profit"
Keywords:		anaerobic digestion economic assessment phenol recovery steam explosion strawberry extrudate valorisation;
Notes:		"PubMed-not-MEDLINECubero-Cardoso, Juan Munoz-Arjona, Andres Trujillo-Reyes, Angeles Serrano, Antonio Alonso-Farinas, Bernabe Rodriguez-Gutierrez, Guillermo Urbano, Juan Borja, Rafael Fermoso, Fernando G eng CTM2017-83870-R./Spanish Ministry of Economy, Industry, and Competitiveness/ UHU-1257728/Junta de Andalucia, Consejeria de Economia y Conocimiento/ Switzerland 2020/12/23 Foods. 2020 Dec 17; 9(12):1887. doi: 10.3390/foods9121887"