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Keywords = pretreatment pepper waste

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13 pages, 3080 KiB  
Article
Pretreatment and Nanoparticles as Catalysts for Biogas Production Reactions in Pepper Waste and Pig Manure
by Ana Isabel Parralejo Alcobendas, Luis Royano Barroso, Juan Cabanillas Patilla and Jerónimo González Cortés
Catalysts 2023, 13(7), 1029; https://doi.org/10.3390/catal13071029 - 21 Jun 2023
Cited by 4 | Viewed by 1433
Abstract
The circular economy is based on using waste generated from any process to obtain products with zero residues’ criteria. This research was focused on pepper waste from the polyphenolic extraction method. Pepper waste was evaluated in batch and semi-continuous regime anaerobic digestion, adding, [...] Read more.
The circular economy is based on using waste generated from any process to obtain products with zero residues’ criteria. This research was focused on pepper waste from the polyphenolic extraction method. Pepper waste was evaluated in batch and semi-continuous regime anaerobic digestion, adding, as catalysts, absorbent nanoparticles and/or using pretreatment strategies. The best methane yields were obtained from SB1 (assay without pretreatment in pepper waste): 464 ± 25 NL kg VS−1 for batch assays; and from period II (1.47 g VS L−1 d−1) of S2 (assay of pig manure and pepper waste with thermal pretreatment): 160 NL/kg VS−1 for semi-continuous experiments. However, a kinetic study showed a methane production rate higher for SB2 (assay with nanoparticles as catalyst) than SB1 in batch assays. Full article
(This article belongs to the Special Issue Biomass Derived Heterogeneous and Homogeneous Catalysts, 2nd Edition)
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19 pages, 1369 KiB  
Article
Liquid Hot Water Pretreatment and Enzymatic Hydrolysis as a Valorization Route of Italian Green Pepper Waste to Delivery Free Sugars
by M.A. Martín-Lara, L. Chica-Redecillas, A. Pérez, G. Blázquez, G. Garcia-Garcia and M. Calero
Foods 2020, 9(11), 1640; https://doi.org/10.3390/foods9111640 - 10 Nov 2020
Cited by 22 | Viewed by 4389
Abstract
In this work, liquid hot water pretreatment (autohydrolysis) was used to improve enzymatic hydrolysis of a commonly consumed vegetable waste in Spain, Italian green pepper, to finally produce fermentable sugars. Firstly, the effect of temperature and contact time on sugar recovery during pretreatment [...] Read more.
In this work, liquid hot water pretreatment (autohydrolysis) was used to improve enzymatic hydrolysis of a commonly consumed vegetable waste in Spain, Italian green pepper, to finally produce fermentable sugars. Firstly, the effect of temperature and contact time on sugar recovery during pretreatment (in insoluble solid and liquid fraction) was studied in detail. Then, enzymatic hydrolysis using commercial cellulase was performed with the insoluble solid resulting from pretreatment. The objective was to compare results with and without pretreatment. The results showed that the pretreatment step was effective to facilitate the sugars release in enzymatic hydrolysis, increasing the global sugar yield. This was especially notable when pretreatment was carried out at 180 °C for 40 min for glucose yields. In these conditions a global glucose yield of 61.02% was obtained. In addition, very low concentrations of phenolic compounds (ranging from 69.12 to 82.24 mg/L) were found in the liquid fraction from enzymatic hydrolysis, decreasing the possibility of fermentation inhibition produced by these components. Results showed that Italian green pepper is an interesting feedstock to obtain free sugars and prevent the enormous quantity of this food waste discarded annually. Full article
(This article belongs to the Special Issue Extraction of Valuable Compounds from Food Wastes and By-Products)
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