Hydrolysis and characterization of sugar recovery from bakery waste under optimized subcritical water conditions
Subcritical water hydrolysis process for sugar recovery from leftover croissants (LC) and leftover doughnuts (LD) was optimised using response surface methodology with three process parameters as dependent variables and sugar yield as the response. The process parameters: temperature (160-200 °C), t...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Springer
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/89230/1/FOOD.pdf |
| _version_ | 1796982103077814272 |
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| author | Mohd Thani, Nurfatimah Mustapa Kamal, Siti Mazlina Taip, Farah Saleena Sulaiman, Alifdalino Omar, Rozita Siajam, Shamsul Izhar |
| author_facet | Mohd Thani, Nurfatimah Mustapa Kamal, Siti Mazlina Taip, Farah Saleena Sulaiman, Alifdalino Omar, Rozita Siajam, Shamsul Izhar |
| author_sort | Mohd Thani, Nurfatimah |
| collection | UPM |
| description | Subcritical water hydrolysis process for sugar recovery from leftover croissants (LC) and leftover doughnuts (LD) was optimised using response surface methodology with three process parameters as dependent variables and sugar yield as the response. The process parameters: temperature (160-200 °C), time (5-15 min), and solid loading (10-50%), on the sugar yield were investigated. For the LC sample, the optimised process conditions were determined to be: 200 °C, 6.17 min, and 10% solid loading producing an 80% hydrolysis yield of 466.11 ± 0.67 mg/g. Comparatively, the LD sample optimisation parameters were: 200 °C, 5 min, and 10% solid loading producing a 76.18% hydrolysis yield of 394.34 ± 0.33 mg/g. The sugar extracts were further characterise; which through scanning electron microscopy revealed the LC had most starch granules rupture during hydrolysis, while Fourier-transform infrared spectroscopy detected the presence of monosaccharides and oligosaccharides for both LC and LD. 5-hydroxymethylfurfural (5-HMF), a sugar degradation by-product, was also detected with 39.16 ± 0.61 and 20.59 ± 0.81 mg/g for the LC and LD, respectively, at optimal conditions. |
| first_indexed | 2024-03-06T10:47:25Z |
| format | Article |
| id | upm.eprints-89230 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T10:47:25Z |
| publishDate | 2020 |
| publisher | Springer |
| record_format | dspace |
| spelling | upm.eprints-892302021-09-03T10:11:41Z http://psasir.upm.edu.my/id/eprint/89230/ Hydrolysis and characterization of sugar recovery from bakery waste under optimized subcritical water conditions Mohd Thani, Nurfatimah Mustapa Kamal, Siti Mazlina Taip, Farah Saleena Sulaiman, Alifdalino Omar, Rozita Siajam, Shamsul Izhar Subcritical water hydrolysis process for sugar recovery from leftover croissants (LC) and leftover doughnuts (LD) was optimised using response surface methodology with three process parameters as dependent variables and sugar yield as the response. The process parameters: temperature (160-200 °C), time (5-15 min), and solid loading (10-50%), on the sugar yield were investigated. For the LC sample, the optimised process conditions were determined to be: 200 °C, 6.17 min, and 10% solid loading producing an 80% hydrolysis yield of 466.11 ± 0.67 mg/g. Comparatively, the LD sample optimisation parameters were: 200 °C, 5 min, and 10% solid loading producing a 76.18% hydrolysis yield of 394.34 ± 0.33 mg/g. The sugar extracts were further characterise; which through scanning electron microscopy revealed the LC had most starch granules rupture during hydrolysis, while Fourier-transform infrared spectroscopy detected the presence of monosaccharides and oligosaccharides for both LC and LD. 5-hydroxymethylfurfural (5-HMF), a sugar degradation by-product, was also detected with 39.16 ± 0.61 and 20.59 ± 0.81 mg/g for the LC and LD, respectively, at optimal conditions. Springer 2020 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/89230/1/FOOD.pdf Mohd Thani, Nurfatimah and Mustapa Kamal, Siti Mazlina and Taip, Farah Saleena and Sulaiman, Alifdalino and Omar, Rozita and Siajam, Shamsul Izhar (2020) Hydrolysis and characterization of sugar recovery from bakery waste under optimized subcritical water conditions. Journal of Food Science and Technology, 57 (8). 3108 - 3118. ISSN 0022-1155; ESSN: 0975-8402 https://pubmed.ncbi.nlm.nih.gov/32612303/ 10.1007/s13197-020-04345-1 |
| spellingShingle | Mohd Thani, Nurfatimah Mustapa Kamal, Siti Mazlina Taip, Farah Saleena Sulaiman, Alifdalino Omar, Rozita Siajam, Shamsul Izhar Hydrolysis and characterization of sugar recovery from bakery waste under optimized subcritical water conditions |
| title | Hydrolysis and characterization of sugar recovery from bakery waste under optimized subcritical water conditions |
| title_full | Hydrolysis and characterization of sugar recovery from bakery waste under optimized subcritical water conditions |
| title_fullStr | Hydrolysis and characterization of sugar recovery from bakery waste under optimized subcritical water conditions |
| title_full_unstemmed | Hydrolysis and characterization of sugar recovery from bakery waste under optimized subcritical water conditions |
| title_short | Hydrolysis and characterization of sugar recovery from bakery waste under optimized subcritical water conditions |
| title_sort | hydrolysis and characterization of sugar recovery from bakery waste under optimized subcritical water conditions |
| url | http://psasir.upm.edu.my/id/eprint/89230/1/FOOD.pdf |
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