Accumulation of Volatile Fatty Acids from Hydrothermally Treated Strawberry Extrudate through Anaerobic Fermentation at Different pH Values
The accumulation of volatile fatty acids (VFAs) through the anaerobic fermentation of organic waste, such as strawberry extrudate, is proposed for this work. A hydrothermal treatment was carried out, and it was proposed to break the complex matrix of the strawberry extrudate to favour the hydrolysis...
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MDPI AG
2022-12-01
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| Series: | Agronomy |
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| Online Access: | https://www.mdpi.com/2073-4395/13/1/120 |
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| author | Antonio Serrano Egidio Russo Blanca Chaves-Quesada Juan Cubero-Cardoso Ángeles Trujillo-Reyes Giovanni Esposito Xiaofan Xu Fernando G. Fermoso |
| author_facet | Antonio Serrano Egidio Russo Blanca Chaves-Quesada Juan Cubero-Cardoso Ángeles Trujillo-Reyes Giovanni Esposito Xiaofan Xu Fernando G. Fermoso |
| author_sort | Antonio Serrano |
| collection | DOAJ |
| description | The accumulation of volatile fatty acids (VFAs) through the anaerobic fermentation of organic waste, such as strawberry extrudate, is proposed for this work. A hydrothermal treatment was carried out, and it was proposed to break the complex matrix of the strawberry extrudate to favour the hydrolysis stage of the anaerobic digestion process. The production of volatile fatty acids from treated and untreated strawberry was evaluated by adjusting the pH to 5 and 9. After the hydrothermal treatment of the strawberry extrudate, an increase in the solubilisation of organic matter, such as sugars and phenols, was observed. In the production of VFAs by means of anaerobic digestion of the pretreated strawberry extrudate, a significant increase in the accumulation of volatile fatty acids was demonstrated at a pH of 9 with respect to the untreated strawberry extrudate. In addition, the operational pH also had a strong effect on the individual VFA profile. A stream enriched in acetic acid was obtained at a pH of 9 (around 65% of the VFAs), whereas the operation at a pH of 5 resulted in a more complex composition with a high percentage of propionic acid (29% of the VFAs). |
| first_indexed | 2024-03-09T13:52:37Z |
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| id | doaj.art-f92890ffa43f4d99afb01fcdc02fe0c6 |
| institution | Directory Open Access Journal |
| issn | 2073-4395 |
| language | English |
| last_indexed | 2024-03-09T13:52:37Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Agronomy |
| spelling | doaj.art-f92890ffa43f4d99afb01fcdc02fe0c62023-11-30T20:49:12ZengMDPI AGAgronomy2073-43952022-12-0113112010.3390/agronomy13010120Accumulation of Volatile Fatty Acids from Hydrothermally Treated Strawberry Extrudate through Anaerobic Fermentation at Different pH ValuesAntonio Serrano0Egidio Russo1Blanca Chaves-Quesada2Juan Cubero-Cardoso3Ángeles Trujillo-Reyes4Giovanni Esposito5Xiaofan Xu6Fernando G. Fermoso7Institute of Water Research, University of Granada, 18071 Granada, SpainInstituto de la Grasa (C.S.I.C.), Campus Universidad Pablo de Olavide, Edificio 46, Ctra. de Utrera, km. 1, 41013 Sevilla, SpainInstituto de la Grasa (C.S.I.C.), Campus Universidad Pablo de Olavide, Edificio 46, Ctra. de Utrera, km. 1, 41013 Sevilla, SpainInstituto de la Grasa (C.S.I.C.), Campus Universidad Pablo de Olavide, Edificio 46, Ctra. de Utrera, km. 1, 41013 Sevilla, SpainInstituto de la Grasa (C.S.I.C.), Campus Universidad Pablo de Olavide, Edificio 46, Ctra. de Utrera, km. 1, 41013 Sevilla, SpainDepartment of Civil, Architectural and Environmental Engineering, University of Napoli “Federico II”, Via Claudio 21, 80125 Napoli, ItalyDepartment of Environmental Engineering, Florida Polytechnic University, Lakeland, FL 33805, USAInstituto de la Grasa (C.S.I.C.), Campus Universidad Pablo de Olavide, Edificio 46, Ctra. de Utrera, km. 1, 41013 Sevilla, SpainThe accumulation of volatile fatty acids (VFAs) through the anaerobic fermentation of organic waste, such as strawberry extrudate, is proposed for this work. A hydrothermal treatment was carried out, and it was proposed to break the complex matrix of the strawberry extrudate to favour the hydrolysis stage of the anaerobic digestion process. The production of volatile fatty acids from treated and untreated strawberry was evaluated by adjusting the pH to 5 and 9. After the hydrothermal treatment of the strawberry extrudate, an increase in the solubilisation of organic matter, such as sugars and phenols, was observed. In the production of VFAs by means of anaerobic digestion of the pretreated strawberry extrudate, a significant increase in the accumulation of volatile fatty acids was demonstrated at a pH of 9 with respect to the untreated strawberry extrudate. In addition, the operational pH also had a strong effect on the individual VFA profile. A stream enriched in acetic acid was obtained at a pH of 9 (around 65% of the VFAs), whereas the operation at a pH of 5 resulted in a more complex composition with a high percentage of propionic acid (29% of the VFAs).https://www.mdpi.com/2073-4395/13/1/120lignocellulosic residuepretreatmentacetic acidagrowastesbiorefinery |
| spellingShingle | Antonio Serrano Egidio Russo Blanca Chaves-Quesada Juan Cubero-Cardoso Ángeles Trujillo-Reyes Giovanni Esposito Xiaofan Xu Fernando G. Fermoso Accumulation of Volatile Fatty Acids from Hydrothermally Treated Strawberry Extrudate through Anaerobic Fermentation at Different pH Values Agronomy lignocellulosic residue pretreatment acetic acid agrowastes biorefinery |
| title | Accumulation of Volatile Fatty Acids from Hydrothermally Treated Strawberry Extrudate through Anaerobic Fermentation at Different pH Values |
| title_full | Accumulation of Volatile Fatty Acids from Hydrothermally Treated Strawberry Extrudate through Anaerobic Fermentation at Different pH Values |
| title_fullStr | Accumulation of Volatile Fatty Acids from Hydrothermally Treated Strawberry Extrudate through Anaerobic Fermentation at Different pH Values |
| title_full_unstemmed | Accumulation of Volatile Fatty Acids from Hydrothermally Treated Strawberry Extrudate through Anaerobic Fermentation at Different pH Values |
| title_short | Accumulation of Volatile Fatty Acids from Hydrothermally Treated Strawberry Extrudate through Anaerobic Fermentation at Different pH Values |
| title_sort | accumulation of volatile fatty acids from hydrothermally treated strawberry extrudate through anaerobic fermentation at different ph values |
| topic | lignocellulosic residue pretreatment acetic acid agrowastes biorefinery |
| url | https://www.mdpi.com/2073-4395/13/1/120 |
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