| Title |
Semi-continuous flow-through hydrothermal pretreatment for the recovery of bioproducts from jabuticaba (Myrciaria cauliflora) agro-industrial by-product |
| ID_Doc |
27746 |
| Authors |
Barroso, T; Sganzerla, W; Rosa, R; Castro, L; Maciel-Silva, F; Rostagno, M; Forster-Carneiro, T |
| Title |
Semi-continuous flow-through hydrothermal pretreatment for the recovery of bioproducts from jabuticaba (Myrciaria cauliflora) agro-industrial by-product |
| Year |
2022 |
| Published |
|
| DOI |
10.1016/j.foodres.2022.111547 |
| Abstract |
The valorization of the by-product of the agro-industrial processing of jabuticaba (Myrciaria cauliflora) was studied by hydrothermal pretreatment. Experiments were carried out in a semi-continuous flow-through process for 45 min, at 15 MPa, a water flow rate of 5 mL min(-1), and at different temperatures (60 - 210 ?). The results demonstrate that fructose and glucose were the sugars with the highest concentration in all analyzed treatments. Arabinose and cellobiose were obtained only at higher temperatures (above 130 ?), demonstrating that they were released from the hydrolysis of polysaccharides. The highest cyanidin-3-glucoside yield (1.88 mg g-1) was achieved at 60 ?. The treatments at 135 and 210 ? promoted the degradation of cyanidin-3-glucoside, leading to yields lower than 0.05 mg g(-1). At 60 ?, it was possible to recover 74.18 mg g(-1) of glucose, 103.77 mg g(-1) of fructose, 30.75 mg g(-1) of citric acid, and 1.88 mg g-1 of cyanidin-3-glucoside, without the presence of furfural and 5-hydroxymethylfurfural. The results suggest that hydrothermal pretreatment is a promising eco-friendly technology to recover sugars, organic acids, and anthocyanins from jabuticaba by-products in a circular economy framework. |
| Author Keywords |
Hydrolysis; Extraction; Biomass; Circular economy; Biorefinery; Value-added products; Anthocyanins; Sugars |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED) |
| EID |
WOS:000823246600007 |
| WoS Category |
Food Science & Technology |
| Research Area |
Food Science & Technology |
| PDF |
https://doi.org/10.1016/j.foodres.2022.111547
|