| Title |
Valorization of Agro-Industrial Residues: Bioprocessing of Animal Fats to Reduce Their Acidity |
| ID_Doc |
27973 |
| Authors |
Martins, AA; Andrade, S; Correia, D; Matos, E; Caetano, NS; Mata, TM |
| Title |
Valorization of Agro-Industrial Residues: Bioprocessing of Animal Fats to Reduce Their Acidity |
| Year |
2021 |
| Published |
Sustainability, 13.0, 19 |
| DOI |
10.3390/su131910837 |
| Abstract |
Adding value to agro-industrial residues is becoming increasingly important, satisfying needs to promote resources' use efficiency and a more sustainable and circular economy. This work performs a parametric and kinetic study of enzymatic esterification of lard and tallow with high acidity, obtained by the rendering of slaughter by-products, allowing their use as a feed ingredient and increasing their market value. After an initial analysis of potential enzyme candidates, a Candida antarctica lipase B was selected as a biocatalyst for converting free fatty acids (FFA) to esters, using excess ethanol as the reagent. Results show that the fat acidity can be reduced by at least 67% in up to 3 h of reaction time at 45 degrees C, using the mass ratios of 3.25 ethanol/FFA and 0.0060 enzyme/fat. Kinetic modelling shows an irreversible second-order rate law, function of FFA, and ethanol concentration better fitting the experimental results. Activation energy is 54.7 kJ/mol and pre-exponential factor is 4.6 x 10(6) L mol(-1) min(-1). |
| Author Keywords |
animal fats; acidity reduction; circular economy; Lipozyme CALB L; industrial conditions; reaction kinetics |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED); Social Science Citation Index (SSCI) |
| EID |
WOS:000709418400001 |
| WoS Category |
Green & Sustainable Science & Technology; Environmental Sciences; Environmental Studies |
| Research Area |
Science & Technology - Other Topics; Environmental Sciences & Ecology |
| PDF |
https://www.mdpi.com/2071-1050/13/19/10837/pdf?version=1633943656
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