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High-Value-Added Compound Recovery with High-Temperature Hydrothermal Treatment and Steam Explosion, and Subsequent Biomethanization of Residual Strawberry Extrudate

This study was on the comparison of hydrothermal treatments at 170 °C (steam injection) and 220 °C (steam explosion) to solubilize the organic matter contained in residual strawberry extrudate, focusing on phenolic compounds that were susceptible to be extracted and on sugars. After the extraction s...

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Autores principales: Cubero-Cardoso, Juan, Trujillo-Reyes, Ángeles, Serrano, Antonio, Rodríguez-Gutiérrez, Guillermo, Borja, Rafael, Fermoso, Fernando G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466340/
https://www.ncbi.nlm.nih.gov/pubmed/32784407
http://dx.doi.org/10.3390/foods9081082
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author Cubero-Cardoso, Juan
Trujillo-Reyes, Ángeles
Serrano, Antonio
Rodríguez-Gutiérrez, Guillermo
Borja, Rafael
Fermoso, Fernando G.
author_facet Cubero-Cardoso, Juan
Trujillo-Reyes, Ángeles
Serrano, Antonio
Rodríguez-Gutiérrez, Guillermo
Borja, Rafael
Fermoso, Fernando G.
author_sort Cubero-Cardoso, Juan
collection PubMed
description This study was on the comparison of hydrothermal treatments at 170 °C (steam injection) and 220 °C (steam explosion) to solubilize the organic matter contained in residual strawberry extrudate, focusing on phenolic compounds that were susceptible to be extracted and on sugars. After the extraction step, the remaining strawberry extrudate phases were subjected to anaerobic digestion to generate biogas that would compensate the energy requirements of the suggested hydrothermal treatments and to stabilize the remaining waste. Hydrothermal treatment at 220 °C allowed the recovery of 2053 mg of gallic acid eq. per kg of residual strawberry extrudate. By contrast, after hydrothermal treatment at 170 °C, only 394 mg of gallic acid eq. per kg of residual strawberry extrudate was recovered. Anaerobic digestion processes were applied to the de-phenolized liquid phase and the solid phase together, which generated similar methane productions, i.e., around 430 mL CH(4)/g volatile solids, after both 170 °C and 220 °C hydrothermal treatments. Considering the latest observation, hydrothermal treatment at 220 °C is a preferable option for the valorization of residual strawberry extrudate (RSE) due to the high solubilization of valuable phenolic compounds that can be recovered.
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spelling pubmed-74663402020-09-14 High-Value-Added Compound Recovery with High-Temperature Hydrothermal Treatment and Steam Explosion, and Subsequent Biomethanization of Residual Strawberry Extrudate Cubero-Cardoso, Juan Trujillo-Reyes, Ángeles Serrano, Antonio Rodríguez-Gutiérrez, Guillermo Borja, Rafael Fermoso, Fernando G. Foods Article This study was on the comparison of hydrothermal treatments at 170 °C (steam injection) and 220 °C (steam explosion) to solubilize the organic matter contained in residual strawberry extrudate, focusing on phenolic compounds that were susceptible to be extracted and on sugars. After the extraction step, the remaining strawberry extrudate phases were subjected to anaerobic digestion to generate biogas that would compensate the energy requirements of the suggested hydrothermal treatments and to stabilize the remaining waste. Hydrothermal treatment at 220 °C allowed the recovery of 2053 mg of gallic acid eq. per kg of residual strawberry extrudate. By contrast, after hydrothermal treatment at 170 °C, only 394 mg of gallic acid eq. per kg of residual strawberry extrudate was recovered. Anaerobic digestion processes were applied to the de-phenolized liquid phase and the solid phase together, which generated similar methane productions, i.e., around 430 mL CH(4)/g volatile solids, after both 170 °C and 220 °C hydrothermal treatments. Considering the latest observation, hydrothermal treatment at 220 °C is a preferable option for the valorization of residual strawberry extrudate (RSE) due to the high solubilization of valuable phenolic compounds that can be recovered. MDPI 2020-08-08 /pmc/articles/PMC7466340/ /pubmed/32784407 http://dx.doi.org/10.3390/foods9081082 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Cubero-Cardoso, Juan
Trujillo-Reyes, Ángeles
Serrano, Antonio
Rodríguez-Gutiérrez, Guillermo
Borja, Rafael
Fermoso, Fernando G.
High-Value-Added Compound Recovery with High-Temperature Hydrothermal Treatment and Steam Explosion, and Subsequent Biomethanization of Residual Strawberry Extrudate
title High-Value-Added Compound Recovery with High-Temperature Hydrothermal Treatment and Steam Explosion, and Subsequent Biomethanization of Residual Strawberry Extrudate
title_full High-Value-Added Compound Recovery with High-Temperature Hydrothermal Treatment and Steam Explosion, and Subsequent Biomethanization of Residual Strawberry Extrudate
title_fullStr High-Value-Added Compound Recovery with High-Temperature Hydrothermal Treatment and Steam Explosion, and Subsequent Biomethanization of Residual Strawberry Extrudate
title_full_unstemmed High-Value-Added Compound Recovery with High-Temperature Hydrothermal Treatment and Steam Explosion, and Subsequent Biomethanization of Residual Strawberry Extrudate
title_short High-Value-Added Compound Recovery with High-Temperature Hydrothermal Treatment and Steam Explosion, and Subsequent Biomethanization of Residual Strawberry Extrudate
title_sort high-value-added compound recovery with high-temperature hydrothermal treatment and steam explosion, and subsequent biomethanization of residual strawberry extrudate
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466340/
https://www.ncbi.nlm.nih.gov/pubmed/32784407
http://dx.doi.org/10.3390/foods9081082
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