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

© 2020 by the authors.

Detalles Bibliográficos
Autores: Cubero-Cardoso, Juan, Trujillo-Reyes, Ángeles, Serrano Moral, Antonio, Rodríguez-Gutiérrez, Guillermo, Borja Padilla, Rafael, Fermoso, Fernando G.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2020
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/218430
Acceso en línea:http://hdl.handle.net/10261/218430
Access Level:acceso abierto
Palabra clave:Mesophilic anaerobic digestion
Hydrothermal treatments
Valorization
Strawberry extrudate
Phenols
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spelling High-Value-Added Compound Recovery with High-Temperature Hydrothermal Treatment and Steam Explosion, and Subsequent Biomethanization of Residual Strawberry ExtrudateCubero-Cardoso, JuanTrujillo-Reyes, ÁngelesSerrano Moral, AntonioRodríguez-Gutiérrez, GuillermoBorja Padilla, RafaelFermoso, Fernando G.Mesophilic anaerobic digestionHydrothermal treatmentsValorizationStrawberry extrudatePhenols© 2020 by the authors.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 CH4/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.This research was funded by the Spanish Ministry of Economy, Industry, and Competitiveness for funding this research through Project CTM2017-83870-R.Peer reviewedMultidisciplinary Digital Publishing InstituteMinisterio de Ciencia, Innovación y Universidades (España)Agencia Estatal de Investigación (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2020202020202020info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/218430reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/CTM2017-83870-R.CTM2017-83870-R/AEI/10.13039/501100011033https://doi.org/10.3390/foods9081082Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2184302026-05-22T06:33:51Z
dc.title.none.fl_str_mv 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
spellingShingle High-Value-Added Compound Recovery with High-Temperature Hydrothermal Treatment and Steam Explosion, and Subsequent Biomethanization of Residual Strawberry Extrudate
Cubero-Cardoso, Juan
Mesophilic anaerobic digestion
Hydrothermal treatments
Valorization
Strawberry extrudate
Phenols
title_short 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_sort High-Value-Added Compound Recovery with High-Temperature Hydrothermal Treatment and Steam Explosion, and Subsequent Biomethanization of Residual Strawberry Extrudate
dc.creator.none.fl_str_mv Cubero-Cardoso, Juan
Trujillo-Reyes, Ángeles
Serrano Moral, Antonio
Rodríguez-Gutiérrez, Guillermo
Borja Padilla, Rafael
Fermoso, Fernando G.
author Cubero-Cardoso, Juan
author_facet Cubero-Cardoso, Juan
Trujillo-Reyes, Ángeles
Serrano Moral, Antonio
Rodríguez-Gutiérrez, Guillermo
Borja Padilla, Rafael
Fermoso, Fernando G.
author_role author
author2 Trujillo-Reyes, Ángeles
Serrano Moral, Antonio
Rodríguez-Gutiérrez, Guillermo
Borja Padilla, Rafael
Fermoso, Fernando G.
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia, Innovación y Universidades (España)
Agencia Estatal de Investigación (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Mesophilic anaerobic digestion
Hydrothermal treatments
Valorization
Strawberry extrudate
Phenols
topic Mesophilic anaerobic digestion
Hydrothermal treatments
Valorization
Strawberry extrudate
Phenols
description © 2020 by the authors.
publishDate 2020
dc.date.none.fl_str_mv 2020
2020
2020
2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/218430
url http://hdl.handle.net/10261/218430
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/CTM2017-83870-R.
CTM2017-83870-R/AEI/10.13039/501100011033
https://doi.org/10.3390/foods9081082
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.812455

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