Endo-enzymatic hydrolysis and ethanol production from banana rejected
Abstract
Polysaccharydes from bananas rejected (Cavendish AAA group) from Urabá were hydrolyzed efficiently using a endo-enzymatic treatment at high temperatures. Subsequently the simple sugars were extracted and the resultant juices were fermented with commercial yeast. Finally ethanol concentration was determined and the yields calculated. First, experiments at 1,0 Kg scale were developed and were determined the better hydrolysis condition: exogenous ethylene concentration (50 ppm), temperature (33°C) and Ca(OH)2 amount (10 g/Kg of banana), suitable for extraction. Taking as references the before conditions, was scaled up the process at 40 Kg level, where was determined the better sugars extraction methodology (cross-current), by means of utilization of lime solutions (1,0%), for solids precipitation, centrifugation and after neutralization with H2 SO4 at pH 5,5. Finally the rich sugars juices were fermented with yeast at 5 g/L, where was found a maximum relation of 52 mL of ethanol/kg of banana. This results suggest that the proposal process is promissory to produce ethanol at large scale, but is necessary to improve the efficiency to be competitive with yields gets a industrial level with sugar cane (86 mL of ethanol/Kg of sugarcane).Downloads
Languages:
es;en.References
AFANADOR, A. M. El Banano Verde de Rechazo en la Producción de Alcohol Carburante. Revista Escuela de Ingeniería de Antioquia EIA, 3, 2005, p. 51-68.
AGAMA, E., NUÑEZ, M., ALVAREZ, J. and BELLO, L. Physicochemical, digestibility and structural characteristics of starch isolated from banana cultivars. Carbohydrate polymers. 124, 2015, p. 17-24.
PERONI, F., SIMAO, R., CARDOSO, M., SOARES, C., LAJOLO, F. and CORDENUNSI, B. In vivo degradation of banana starch: Structural characterization of the degradation process. Carbohydrate polymers, 81, 2010, p. 291-299.
GUEVARA, C., ARENAS, H., MEJIA, A., y PELAEZ, C. Obtención de etanol y biogás a partir de banano de rechazo. Información Tecnológica, 23(2), 2012, p.19-30.
WILLS, R.B.H., HARRIS, D.R., SPOHR, L.J. and GOLDING, J.B. Reduction of energy usage during storage and transport of bananas by management of exogenous ethylene leves. Postharvest Biology and Technology, 89, 2014, p. 7-10.
SOZMEZDAG, A., KELEBEK, H. and SELLI, S. Comparison of the Aroma and Some Physicochemical Properties of Grand Naine (Musa acuminata) Banana as Influenced by Natural and Ethylene-treated Ripening. Journal of Food Processing and Preservation, 38(5), 2014, p. 2137-2145.
BOTONDI, R., DE SANCTIS, F., BARTOLONI, S. and MENCARELLI, F. Simultaneous application of ethylene and 1-MCP affects banana ripening features during storage. Journal of the Science Food and Agriculture, 94, 2014, p. 2170-2178.
SOARES, F.D., DANTELA, D., MOREIRA, S.H., BORGES, J.L., PERALTA, R.F. and SALVADOR, F.S.R. Study of Banana (Musa aaa Cavendish cv Nanica) Trigger Ripening for Small Scale Process, Brazilian Archives of Biology and Technology, 51( 5), 2008, p. 1033-1047.
FREITAS, J., REZENDE, R. and RODRIGUES, F. Colorimetric indicator for classification of bananas during ripening. Scienti Horticulturae, 150, 2013, p. 201-205.
PERONI, F., CARDOSO, B., AGOPIAN, R., LOURO, R., NASCIMENTO, J., PURGATTO, E. and CORDENUNSI, B. The cold storage of green bananas affects the starch degradation during ripening at higher temperatura. Carbohydrate polymers, 96, 2013, p. 137-147.
WANG, J., JUAN, X., SHENG, P. and HUA, H. Changes in resistant starch from two banana cultivars during postharvest storage. Food Chemistry, 156, 2014, p. 319-325.
JU-HUA, L., GUANG-HONG, C., CAI-HONG, J., JIAN-BIN, Z., BI-YU, X. and ZHI-QIANG, J. Function of a citrate synthase gene (MaGCS) during postharvest banana fruit ripening. Postharvest Biology and Technology, 84, 2013, p. 43-50.
CALLIGARIS, S., FOSCHIA, M., BARTOLOMEOLI, I., MAIFRENI, M. and MANZOCCO, L. Study on the applicability of high-pressure homogenization for the production of banana juices. Food Science and Technology, 45, 2012, p.117-121.
YU, Y., XIAO, G., WU, J. and XU, Y. Comparing characteristic of banana juices from banana pulp treated by high pressure carbono dioxide and mild heat. Innovative Food Science and Emerging Technologies, 18, 2013, p. 95-100.
CHEIRSILP, B. Processing of Banana-Based wine Product Using Pectinase and α-amilasa. Journal of Food Process Engineering, 31, 2008, p. 78-90.
TCHEWONPI, S., JONG, E., KARMAKAR, S. and DE, S. Optimisation of low temperature extraction of banana juice using commercial pectinase. Food Chemistry, 151, 2014, p. 182-190.
KYAMUHANGIRE, W., KREKLING, T., REED, E., and PEHRSON, R. The microstructure and tannin content of banana fruit and their likely influence on juice extraction. Journal of the Science of Food and Agriculture, 86, 2006, p. 1908-1915.
BELLO, R., LINZMEYER, P., BUENO, C., SOUZA, O., WESTRUPP, S., and MARANGONI, C. Pervaporation of ethanol produced from banana waste. Waste Management, 34, 2014, p. 1501-1509.
BELLO, R., SOUZA, O., SELLIN, N., MEDEIROS, S. and MARANGONI, C. Effect of the microfiltration phase on pervaporation of etanol produced from banana residues. Computer Aided Chemical Engineering, 31, 2012, p. 820-824.
DU, L., YANG, X., SONG, J., ZHUANGZHUANG, M., ZHANG, Z. and PANG, X. Characterization of the stage dependency of high temperature on green ripening reveals a distinct chlorophyll degradation in banana fruit. Scientia Horticulturae, 180, 2014, p. 139-146.
XIAOTANG, Y., SONG, J., FILLMORE, S., PANG, X. and ZHANG, Z. Effect of high temperature on color, chlorophyll fluorescence and volatile biosynthesis in green-ripe banana fruit. Postharvest Biology and Technology, 62, 2011, p. 246-257.
BENJAMIN, Y., GÖRGENS, J.F. and JOSHI, S.V. Comparison of chemical composition and calculated etanol yields of sugarcane varieties harvested for two growing seasons. Industrial crops and products, 58, 2014, p. 133-141.
ROLZ, C. and DE LEON, R. Ethanol fermentation from sugarcane at diferente maturities. Industrial crops and products, 33, 2011, p. 333-337.
Spanish
English
.png)
