Improving the semi-continuous flow-through subcritical water hydrolysis of grape pomace ( Vitis vinifera L.) by pH and temperature control
The Journal of Supercritical Fluids, ISSN: 0896-8446, Vol: 196, Page: 105894
2023
- 17Citations
- 23Captures
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Article Description
This study investigated how pH (6−10) and temperature (150–210 °C) could be explored to improve yields and reduce the formation of inhibitory compounds during the semi-continuous flow-through subcritical water hydrolysis of grape pomace (Vitis vinifera L.). The results showed that the highest sugar (cellobiose, glucose, fructose, arabinose) concentration (34.64 g 100 g-1) was obtained at pH 6 and 150 °C. The use of higher temperatures (210 °C) at pH 10 allowed to produce low inhibitory compounds (furfural and 5-hydroxymethylfurfural, 1.59 g 100 g-1) and high organic acid content (290.76 g 100 g-1). Thermogravimetric analysis indicated that the biomass structure was modified by subcritical hydrolysis, with a hemicellulose reduction of approximately 75%. In conclusion, subcritical water hydrolysis at pH 10 and 210 ºC ate the optimal conditions to recover sugars and organic acids from grape pomace.
Bibliographic Details
http://www.sciencedirect.com/science/article/pii/S089684462300058X; http://dx.doi.org/10.1016/j.supflu.2023.105894; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85149372478&origin=inward; https://linkinghub.elsevier.com/retrieve/pii/S089684462300058X; https://dx.doi.org/10.1016/j.supflu.2023.105894
Elsevier BV
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