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Cid-Ibarra G, Rodríguez-Jasso RM, Rosero-Chasoy G, Belmares R, Carlos Contreras-Esquivel J, Machado-Cepeda S, Cabello-Galindo A, Ruiz HA. Microalgae Biomass Production from Rice Husk as Alternative Media Cultivation and Extraction of Phycocyanin Using 3D-Printed Ohmic Heating Reactor. Foods 2024; 13:1421. [PMID: 38731792 PMCID: PMC11083105 DOI: 10.3390/foods13091421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2024] [Revised: 04/25/2024] [Accepted: 04/25/2024] [Indexed: 05/13/2024] Open
Abstract
Phycocyanin is a highly valued pigment present in Spirulina platensis biomass with applications in the food industry in terms of biorefinery concepts; specifically, its antioxidant and antimicrobial capacity are an advantage that could be incorporated into a food matrix. This study aims to use rice husk as an alternative culture medium for S. platensis biomass growth and phycocyanin extraction by ohmic heating processing using a 3D-printed reactor. S. platensis was cultivated in rice husk extract (RHE) from 0-100% (v/v). The highest content of microalgal biomass was 1.75 ± 0.01 g/L, with a specific growth rate of 0.125 ± 0.01 h-1. For the phycocyanin extraction under an ohmic heating process, a 3D-printed reactor was designed and built. To optimize phycocyanin extraction, a central composite rotatable design (CCDR) was evaluated, with three factors: time (min), temperature (°C), and pH. The highest phycocyanin content was 75.80 ± 0.98 mg/g in S. platensis biomass grown with rice husk extract. Ohmic heating is a promising method for rapid phycocyanin extraction, and rice husk as a culture medium is an alternative for the growth of S. platensis biomass in the integration of second- and third-generation biorefineries.
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Affiliation(s)
- Gabriela Cid-Ibarra
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Coahuila, Mexico (R.M.R.-J.); (S.M.-C.)
| | - Rosa M. Rodríguez-Jasso
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Coahuila, Mexico (R.M.R.-J.); (S.M.-C.)
| | - Gilver Rosero-Chasoy
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Coahuila, Mexico (R.M.R.-J.); (S.M.-C.)
| | - Ruth Belmares
- Functional Foods and Nutrition Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Coahuila, Mexico; (R.B.)
| | - Juan Carlos Contreras-Esquivel
- Laboratory of Applied Glycobiotechnology, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Coahuila, Mexico
| | - Samanta Machado-Cepeda
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Coahuila, Mexico (R.M.R.-J.); (S.M.-C.)
| | - Alejandra Cabello-Galindo
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Coahuila, Mexico (R.M.R.-J.); (S.M.-C.)
| | - Héctor A. Ruiz
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Coahuila, Mexico (R.M.R.-J.); (S.M.-C.)
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2
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Romo-Tovar J, Belmares Cerda R, Chávez-González ML, Rodríguez-Jasso RM, Lozano-Sepulveda SA, Govea-Salas M, Loredo-Treviño A. Importance of Certain Varieties of Cucurbits in Enhancing Health: A Review. Foods 2024; 13:1142. [PMID: 38672815 PMCID: PMC11048896 DOI: 10.3390/foods13081142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Revised: 04/01/2024] [Accepted: 04/03/2024] [Indexed: 04/28/2024] Open
Abstract
The Cucurbitaceae family is an extensive group of fruits and vegetables that exhibit common characteristics; for example, they are farmed on a global scale and exhibit a wide range of applications, including fresh consumption and use in various food and beverage products. As is frequent, many species or genera share a common name, and this can lead to some confusion when looking for information about a specific variety. In this review, we describe the findings about the biological activity, like antibacterial, antiviral, antidiabetic, and anticancer properties, of two genera of this family, Cucumis and Momordica, which have been characterized and evaluated in several research studies and regarding which information is readily accessible. Those activities rely on the various physicochemical qualities and nutritional content of each variety, including factors like β-carotene and polyphenols, among others. The goal of this review is to provide a rapid search for each activity examined in the literature, enabling future research on their potential uses in functional foods and nutraceutical supplements.
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Affiliation(s)
- Jaqueline Romo-Tovar
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico; (J.R.-T.); (R.B.C.); (M.L.C.-G.); (R.M.R.-J.); (M.G.-S.)
| | - Ruth Belmares Cerda
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico; (J.R.-T.); (R.B.C.); (M.L.C.-G.); (R.M.R.-J.); (M.G.-S.)
| | - Mónica L. Chávez-González
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico; (J.R.-T.); (R.B.C.); (M.L.C.-G.); (R.M.R.-J.); (M.G.-S.)
| | - Rosa M. Rodríguez-Jasso
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico; (J.R.-T.); (R.B.C.); (M.L.C.-G.); (R.M.R.-J.); (M.G.-S.)
| | - Sonia A. Lozano-Sepulveda
- Department of Biochemistry and Molecular Medicine, School of Medicine, Universidad Autónoma de Nuevo León, Monterrey 64460, Mexico
| | - Mayela Govea-Salas
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico; (J.R.-T.); (R.B.C.); (M.L.C.-G.); (R.M.R.-J.); (M.G.-S.)
| | - Araceli Loredo-Treviño
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico; (J.R.-T.); (R.B.C.); (M.L.C.-G.); (R.M.R.-J.); (M.G.-S.)
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3
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Barboza-Rodríguez R, Rodríguez-Jasso RM, Rosero-Chasoy G, Rosales Aguado ML, Ruiz HA. Photobioreactor configurations in cultivating microalgae biomass for biorefinery. Bioresour Technol 2024; 394:130208. [PMID: 38113947 DOI: 10.1016/j.biortech.2023.130208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 12/12/2023] [Accepted: 12/13/2023] [Indexed: 12/21/2023]
Abstract
Microalgae, highly prized for their protein, lipid, carbohydrate, phycocyanin, and carotenoid-rich biomass, have garnered significant industrial attention in the context of third-generation (3G) biorefineries, seeking sustainable alternatives to non-renewable resources. Two primarily cultivation methods, open ponds and closed photobioreactors systems, have emerged. Open ponds, favored for their cost-effectiveness in large-scale industrial production, although lacking precise environmental control, contrast with closed photobioreactors, offering controlled conditions and enhanced biomass production at the laboratory scale. However, their high operational costs challenge large-scale deployment. This review comprehensively examines the strength, weakness, and typical designs of both outdoor and indoor microalgae cultivation systems, with an emphasis on their application in terms of biorefinery concept. Additionally, it incorporates techno-economic analyses, providing insights into the financial aspects of microalgae biomass production. These multifaceted insights, encompassing both technological and economic dimensions, are important as the global interest in harnessing microalgae's valuable resources continue to grow.
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Affiliation(s)
- Regina Barboza-Rodríguez
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Rosa M Rodríguez-Jasso
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, 25280 Saltillo, Coahuila, Mexico.
| | - Gilver Rosero-Chasoy
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Miriam L Rosales Aguado
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Héctor A Ruiz
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, 25280 Saltillo, Coahuila, Mexico.
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4
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Ruiz HA, Sganzerla WG, Larnaudie V, Veersma RJ, van Erven G, Ríos-González LJ, Rodríguez-Jasso RM, Rosero-Chasoy G, Ferrari MD, Kabel MA, Forster-Carneiro T, Lareo C. Advances in process design, techno-economic assessment and environmental aspects for hydrothermal pretreatment in the fractionation of biomass under biorefinery concept. Bioresour Technol 2023; 369:128469. [PMID: 36509309 DOI: 10.1016/j.biortech.2022.128469] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 12/04/2022] [Accepted: 12/06/2022] [Indexed: 06/17/2023]
Abstract
The development and sustainability of second-generation biorefineries are essential for the production of high added value compounds and biofuels and their application at the industrial level. Pretreatment is one of the most critical stages in biomass processing. In this specific case, hydrothermal pretreatments (liquid hot water [LHW] and steam explosion [SE]) are considered the most promising process for the fractionation, hydrolysis and structural modifications of biomass. This review focuses on architecture of the plant cell wall and composition, fundamentals of hydrothermal pretreatment, process design integration, the techno-economic parameters of the solubilization of lignocellulosic biomass (LCB) focused on the operational costs for large-scale process implementation and the global manufacturing cost. In addition, profitability indicators are evaluated between the value-added products generated during hydrothermal pretreatment, advocating a biorefinery implementation in a circular economy framework. In addition, this review includes an analysis of environmental aspects of sustainability involved in hydrothermal pretreatments.
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Affiliation(s)
- Héctor A Ruiz
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Coahuila 25280, Mexico.
| | | | - Valeria Larnaudie
- Departamento de Bioingeniería, Facultad de Ingeniería, Universidad de La República, J. Herrera y Reissig 565, CP 11300 Montevideo, Uruguay
| | - Romy J Veersma
- Laboratory of Food Chemistry, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Gijs van Erven
- Laboratory of Food Chemistry, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands; Wageningen Food and Biobased Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Leopoldo J Ríos-González
- Department of Biotechnology, School of Chemistry, Autonomous University of Coahuila, Saltillo, Coahuila 25280, Mexico
| | - Rosa M Rodríguez-Jasso
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Coahuila 25280, Mexico
| | - Gilver Rosero-Chasoy
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Coahuila 25280, Mexico
| | - Mario Daniel Ferrari
- Departamento de Bioingeniería, Facultad de Ingeniería, Universidad de La República, J. Herrera y Reissig 565, CP 11300 Montevideo, Uruguay
| | - Mirjam A Kabel
- Laboratory of Food Chemistry, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Tânia Forster-Carneiro
- School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
| | - Claudia Lareo
- Departamento de Bioingeniería, Facultad de Ingeniería, Universidad de La República, J. Herrera y Reissig 565, CP 11300 Montevideo, Uruguay
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5
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González-Gloria KD, Rodríguez-Jasso RM, Rosero-Chasoy G, Shiva, Kostas ET, Aparicio E, Sanchez A, López-Sandin I, Ruiz HA. Scale-up of hydrothermal processing: Liquid hot water and pilot-scale tubular steam explosion batch reactor for bioethanol production using macroalgae Sargassum spp biomass. Bioresour Technol 2023; 369:128448. [PMID: 36513304 DOI: 10.1016/j.biortech.2022.128448] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/01/2022] [Revised: 11/30/2022] [Accepted: 12/02/2022] [Indexed: 06/17/2023]
Abstract
Sargassum spp. is a biomass that can potentially use as an alternative for bioethanol production. Hydrothermal processes (liquid hot water and steam explosion pretreatment) were carried out at different operational conditions. Enzymatic hydrolysis performed a preliminary test with different ratios 1:1 and 1:2 (cellulases and hemicellulases) of enzyme loading, once selected 1:2 ratio was obtained conversion yield of 99.91% and therefore carried a scale-up in stirred bioreactor getting 95.92% saccharification yield. Pre-simultaneous saccharification and fermentation strategy was performed in a continuous stirred tank bioreactor (CSTBR), producing ethanol yield of 57.69%, and for simultaneous saccharification and fermentation strategy was performed in a bubble column reactor was 71.37% ethanol yield. The energy efficiency was analyzed in different scenarios; the best data was 30.19 (gsugar/MJ) in the bioreactor enzymatic hydrolysis process. This development allows for establishing the conditions for a third-generation biorefinery on a circular bioeconomy using Sargassum biomass.
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Affiliation(s)
- K D González-Gloria
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, 25280, Coahuila, Mexico
| | - Rosa M Rodríguez-Jasso
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, 25280, Coahuila, Mexico
| | - Gilver Rosero-Chasoy
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, 25280, Coahuila, Mexico
| | - Shiva
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, 25280, Coahuila, Mexico
| | - Emily T Kostas
- The Advanced Centre of Biochemical Engineering, Department of Biochemical Engineering, University College London, Gower Street, London, WC1E 6BT, UK
| | - E Aparicio
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, 25280, Coahuila, Mexico
| | - Arturo Sanchez
- Laboratorio de Futuros en Bioenergía, Unidad Guadalajara de Ingeniería Avanzada, Centro de Investigación y Estudios Avanzados (CINVESTAV), Zapopan, Jalisco, 45019, Mexico
| | - Iosvany López-Sandin
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, 25280, Coahuila, Mexico
| | - Héctor A Ruiz
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, 25280, Coahuila, Mexico.
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6
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González-Gloria K, Rodríguez-Jasso RM, Saxena R, Sindhu R, Ali SS, Singhania RR, Patel AK, Binod P, Ruiz HA. Bubble column bioreactor design and evaluation for bioethanol production using simultaneous saccharification and fermentation strategy from hydrothermally pretreated lignocellulosic biomass. Biochem Eng J 2022. [DOI: 10.1016/j.bej.2022.108645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
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7
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Bonilla Loaiza AM, Rodríguez-Jasso RM, Belmares R, López-Badillo CM, Araújo RG, Aguilar CN, Chávez ML, Aguilar MA, Ruiz HA. Fungal Proteins from Sargassum spp. Using Solid-State Fermentation as a Green Bioprocess Strategy. Molecules 2022; 27:3887. [PMID: 35745010 PMCID: PMC9230583 DOI: 10.3390/molecules27123887] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 06/13/2022] [Accepted: 06/15/2022] [Indexed: 11/25/2022] Open
Abstract
The development of green technologies and bioprocesses such as solid-state fermentation (SSF) is important for the processing of macroalgae biomass and to reduce the negative effect of Sargassum spp. on marine ecosystems, as well as the production of compounds with high added value such as fungal proteins. In the present study, Sargassum spp. biomass was subjected to hydrothermal pretreatments at different operating temperatures (150, 170, and 190 °C) and pressures (3.75, 6.91, and 11.54 bar) for 50 min, obtaining a glucan-rich substrate (17.99, 23.86, and 25.38 g/100 g d.w., respectively). The results indicate that Sargassum pretreated at a pretreatment temperature of 170 °C was suitable for fungal growth. SSF was performed in packed-bed bioreactors, obtaining the highest protein content at 96 h (6.6%) and the lowest content at 72 h (4.6%). In contrast, it was observed that the production of fungal proteins is related to the concentration of sugars. Furthermore, fermentation results in a reduction in antinutritional elements, such as heavy metals (As, Cd, Pb, Hg, and Sn), and there is a decrease in ash content during fermentation kinetics. Finally, this work shows that Aspergillus oryzae can assimilate nutrients found in the pretreated Sargassum spp. to produce fungal proteins as a strategy for the food industry.
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Affiliation(s)
- Adriana M. Bonilla Loaiza
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo C.P. 25280, Coahuila, Mexico; (A.M.B.L.); (R.B.); (C.M.L.-B.); (R.G.A.); (C.N.A.); (M.L.C.)
| | - Rosa M. Rodríguez-Jasso
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo C.P. 25280, Coahuila, Mexico; (A.M.B.L.); (R.B.); (C.M.L.-B.); (R.G.A.); (C.N.A.); (M.L.C.)
| | - Ruth Belmares
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo C.P. 25280, Coahuila, Mexico; (A.M.B.L.); (R.B.); (C.M.L.-B.); (R.G.A.); (C.N.A.); (M.L.C.)
| | - Claudia M. López-Badillo
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo C.P. 25280, Coahuila, Mexico; (A.M.B.L.); (R.B.); (C.M.L.-B.); (R.G.A.); (C.N.A.); (M.L.C.)
| | - Rafael G. Araújo
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo C.P. 25280, Coahuila, Mexico; (A.M.B.L.); (R.B.); (C.M.L.-B.); (R.G.A.); (C.N.A.); (M.L.C.)
| | - Cristóbal N. Aguilar
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo C.P. 25280, Coahuila, Mexico; (A.M.B.L.); (R.B.); (C.M.L.-B.); (R.G.A.); (C.N.A.); (M.L.C.)
| | - Mónica L. Chávez
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo C.P. 25280, Coahuila, Mexico; (A.M.B.L.); (R.B.); (C.M.L.-B.); (R.G.A.); (C.N.A.); (M.L.C.)
| | - Miguel A. Aguilar
- Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Saltillo, Av. Industria Metalúrgica 1062, Ramos Arizpe C.P. 25900, Coahuila, Mexico;
| | - Héctor A. Ruiz
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo C.P. 25280, Coahuila, Mexico; (A.M.B.L.); (R.B.); (C.M.L.-B.); (R.G.A.); (C.N.A.); (M.L.C.)
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8
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Climent Barba F, Rodríguez-Jasso RM, Sukumaran RK, Ruiz HA. High-solids loading processing for an integrated lignocellulosic biorefinery: Effects of transport phenomena and rheology - A review. Bioresour Technol 2022; 351:127044. [PMID: 35337992 DOI: 10.1016/j.biortech.2022.127044] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 03/16/2022] [Accepted: 03/17/2022] [Indexed: 06/14/2023]
Abstract
This review aims to present an analysis and discussion on the processing of lignocellulosic biomass in terms of biorefinery concept and circular bioeconomy operating at high solids lignocellulosic (above 15% [w/w]) at the pretreatment, enzymatic hydrolysis stage, and fermentation strategy for an integrated lignocellulosic bioprocessing. Studies suggest high solids concentration enzymatic hydrolysis for improved sugars yields and methods to overcome mass transport constraints. Rheological and computational fluid dynamics models of high solids operation through evaluation of mass and momentum transfer limitations are presented. Also, the review paper explores operational feeding strategies to obtain high ethanol concentration and conversion yield, from the hydrothermal pretreatment and investigates the impact of mass load over the operational techniques. Finally, this review contains a brief overview of some of the operations that have successfully scaled up and implemented high-solids enzymatic hydrolysis in terms of the biorefinery concept.
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Affiliation(s)
- Fernando Climent Barba
- Centre for Doctoral Training in Bioenergy, School of Chemical and Process Engineering, University of Leeds, LS2 9JT, United Kingdom; Institute of Process Research and Development, School of Chemistry and School of Chemical and Process Engineering, University of Leeds, LS2 9JT, United Kingdom
| | - Rosa M Rodríguez-Jasso
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Rajeev K Sukumaran
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India
| | - Héctor A Ruiz
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, 25280 Saltillo, Coahuila, Mexico.
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9
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Rosero-Chasoy G, Rodríguez-Jasso RM, Aguilar CN, Buitrón G, Chairez I, Ruiz HA. Growth kinetics and quantification of carbohydrate, protein, lipids, and chlorophyll of Spirulina platensis under aqueous conditions using different carbon and nitrogen sources. Bioresour Technol 2022; 346:126456. [PMID: 34863848 DOI: 10.1016/j.biortech.2021.126456] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2021] [Revised: 11/24/2021] [Accepted: 11/26/2021] [Indexed: 06/13/2023]
Abstract
This study evaluated different carbon and nitrogen sources on the growth and production of carbohydrates, protein, lipids, and chlorophyll of Spirulina platensis LEB-52 through an easy successive methodology under aqueous conditions. Spirulina platensis was cultivated at 120 rpm and light intensity of 156 µmol m-2 s-1 in a 500 mL Erlenmeyer flask with a working volume of 250 mL, using Zarrouk's medium. The biomass, carbohydrate, and protein production together with the specific growth rate did not show a significant difference between NaHCO3 and Na2CO3. The salts of urea and ammonium are not an alternative nitrogen sources of low cost for Spirulina platensis cultivation. From the experimental results obtained in this study, a successful estimate of carbohydrate, protein, lipids, and chlorophyll content inside Spirulina platensis was achieved without use advanced analytical techniques, allowing saves resources and time. This method can be extrapolated to other microorganisms and cultivation regimens.
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Affiliation(s)
- Gilver Rosero-Chasoy
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Rosa M Rodríguez-Jasso
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, 25280 Saltillo, Coahuila, Mexico.
| | - Cristóbal N Aguilar
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Germán Buitrón
- Laboratory for Research on Advanced Processes for Water Treatment, Unidad Académica Juriquilla, Instituto de Ingeniería, Universidad Nacional Autónoma de Mexico, Blvd. Juriquilla 3001, Queretaro 76230, Mexico
| | - Isaac Chairez
- Unidad Profesional Interdisciplinaria de Biotecnología, UPIBI, Instituto Politécnico Nacional, Ciudad de Mexico, Mexico. https://www.biorefinerygroup.com
| | - Héctor A Ruiz
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, 25280 Saltillo, Coahuila, Mexico.
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10
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Morales-Contreras BE, Flórez-Fernández N, Dolores Torres M, Domínguez H, Rodríguez-Jasso RM, Ruiz HA. Hydrothermal systems to obtain high value-added compounds from macroalgae for bioeconomy and biorefineries. Bioresour Technol 2022; 343:126017. [PMID: 34628243 DOI: 10.1016/j.biortech.2021.126017] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Revised: 09/20/2021] [Accepted: 09/20/2021] [Indexed: 06/13/2023]
Abstract
The search of sustainable and environmentally friendly alternatives to obtain compounds for different industrial sectors has grown exponentially. Following the principles of biorefinery and circular bioeconomy, processes in which the use of natural resources such as macroalgae biomass is prioritized are required. This review focuses on a description of the relevance, application and engineering platforms of hydrothermal systems and the operational conditions depending on the target as an innovative technology and bio-based solution for macroalgae fractionation in order to recover profitable products for industries and investors. In this sense, hydrothermal treatments represent a promising alternative for obtaining different high value-added compounds from this biomass; since, the different variations in terms of operating conditions, gives great versatility to this technology compared to other types of processing, allowing it to be adapted depending on the objective, whether it is working under sub/super critical conditions, thus expanding its field of application.
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Affiliation(s)
- Blanca E Morales-Contreras
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, Saltillo, Coahuila 25280, Mexico
| | - Noelia Flórez-Fernández
- Chemical Engineering Department, Universidad de Vigo (Campus Ourense), Edificio Politécnico. As Lagoas, 32004 Ourense, Spain
| | - M Dolores Torres
- Chemical Engineering Department, Universidad de Vigo (Campus Ourense), Edificio Politécnico. As Lagoas, 32004 Ourense, Spain
| | - Herminia Domínguez
- Chemical Engineering Department, Universidad de Vigo (Campus Ourense), Edificio Politécnico. As Lagoas, 32004 Ourense, Spain
| | - Rosa M Rodríguez-Jasso
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, Saltillo, Coahuila 25280, Mexico.
| | - Héctor A Ruiz
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, Saltillo, Coahuila 25280, Mexico
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11
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Ruiz HA, Galbe M, Garrote G, Ramirez-Gutierrez DM, Ximenes E, Sun SN, Lachos-Perez D, Rodríguez-Jasso RM, Sun RC, Yang B, Ladisch MR. Severity factor kinetic model as a strategic parameter of hydrothermal processing (steam explosion and liquid hot water) for biomass fractionation under biorefinery concept. Bioresour Technol 2021; 342:125961. [PMID: 34852440 DOI: 10.1016/j.biortech.2021.125961] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2021] [Revised: 09/12/2021] [Accepted: 09/14/2021] [Indexed: 06/13/2023]
Abstract
Hydrothermal processes are an attractive clean technology and cost-effective engineering platform for biorefineries based in the conversion of biomass to biofuels and high-value bioproducts under the basis of sustainability and circular bioeconomy. The deep and detailed knowledge of the structural changes by the severity of biomasses hydrothermal fractionation is scientifically and technological needed in order to improve processes effectiveness, reactors designs, and industrial application of the multi-scale target compounds obtained by steam explosion and liquid hot water systems. The concept of the severity factor [log10 (Ro)] established>30 years ago, continues to be a useful index that can provide a simple descriptor of the relationship between the operational conditions for biomass fractionation in second generation of biorefineries. This review develops a deep explanation of the hydrothermal severity factor based in lignocellulosic biomass fractionation with emphasis in research advances, pretreatment operations and the applications of severity factor kinetic model.
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Affiliation(s)
- Héctor A Ruiz
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, Saltillo, Coahuila 25280, Mexico.
| | - Mats Galbe
- Department of Chemical Engineering, Lund University, P.O. Box 124, SE-22100 Lund, Sweden
| | - Gil Garrote
- Department of Chemical Engineering, Faculty of Science, Universidade de Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain
| | - Diana M Ramirez-Gutierrez
- Laboratory of Renewable Resources Engineering, Purdue University, West Lafayette, IN 47907-2022, USA; Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, IN 47907-2022, USA
| | - Eduardo Ximenes
- Laboratory of Renewable Resources Engineering, Purdue University, West Lafayette, IN 47907-2022, USA; Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, IN 47907-2022, USA
| | - Shao-Ni Sun
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China
| | - Daniel Lachos-Perez
- Department of Chemical Engineering, Federal University of Santa Maria, 1000, Roraima Avenue, Santa Maria, RS 97105-900, Brazil
| | - Rosa M Rodríguez-Jasso
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, Saltillo, Coahuila 25280, Mexico
| | - Run-Cang Sun
- Liaoning Key Laboratory of Lignocellulose Chemistry and Biomaterials, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, PR China
| | - Bin Yang
- Bioproducts Sciences and Engineering Laboratory, Department of Biological Systems Engineering, Washington State University, Richland, WA 99354, USA
| | - Michael R Ladisch
- Laboratory of Renewable Resources Engineering, Purdue University, West Lafayette, IN 47907-2022, USA; Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, IN 47907-2022, USA
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12
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Singh A, Rodríguez-Jasso RM, Saxena R, Cerda RB, Singhania RR, Ruiz HA. Subcritical water pretreatment for agave bagasse fractionation from tequila production and enzymatic susceptibility. Bioresour Technol 2021; 338:125536. [PMID: 34289430 DOI: 10.1016/j.biortech.2021.125536] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 07/06/2021] [Accepted: 07/07/2021] [Indexed: 06/13/2023]
Abstract
This work focuses on the effect of subcritical water pretreatment conditions on agave bagasse chemical composition, biomass fractionation, and enzymatic hydrolysis obtained from the different tequila production processes. The pretreatment was carried out in a batch pressurized reactor within an isothermal regime. The operational conditions for subcritical water pretreatment were (150-190 °C) and (10-50 min). The best operational conditions were selected, based on the increased cellulose content (>50%) in the pretreated solid phase. The conditions for 190 °C for 50 and 30 min of pretreated agave bagasse solids were chosen for enzymatic hydrolysis susceptibility (15 FPU/g of the substrate). The maximum conversion yield (cellulose to glucose) during enzymatic hydrolysis achieved was up to 61.62% (5.86 g/L) in industrial bagasse at 72 h and initial saccharification rate was 0.34 g/(L*h) at 12 h. This study indicates that the agave bagasse is a promising raw material in the development of second-generation biorefineries.
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Affiliation(s)
- Anusuiya Singh
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, Saltillo, Coahuila 25280, Mexico
| | - Rosa M Rodríguez-Jasso
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, Saltillo, Coahuila 25280, Mexico
| | - Rohit Saxena
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, Saltillo, Coahuila 25280, Mexico
| | - Ruth Belmares Cerda
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, Saltillo, Coahuila 25280, Mexico
| | - Reeta Rani Singhania
- Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan
| | - Héctor A Ruiz
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, Saltillo, Coahuila 25280, Mexico.
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13
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Aparicio E, Rodríguez-Jasso RM, Pinales-Márquez CD, Loredo-Treviño A, Robledo-Olivo A, Aguilar CN, Kostas ET, Ruiz HA. High-pressure technology for Sargassum spp biomass pretreatment and fractionation in the third generation of bioethanol production. Bioresour Technol 2021; 329:124935. [PMID: 33713900 DOI: 10.1016/j.biortech.2021.124935] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 02/27/2021] [Accepted: 03/01/2021] [Indexed: 06/12/2023]
Abstract
Sargassum spp is an invasive macroalgae and an alternative feedstock for bioethanol production. Sargassum spp biomass was subjected to high-pressure technology for biomass fractionation under different operating conditions of temperature and residence time to obtain glucan enriched pretreated solids (32.22 g/100 g of raw material). Enzyme hydrolysis process at high pretreated solid loading (13%, w/v) and enzyme loading of 10 FPU/g of glucan was performed, obtaining 43.01 g/L of glucose corresponding to a conversion yield of 92.12%. Finally, a pre-simultaneous saccharification and fermentation strategy (PSSF) was performed to produce bioethanol. This operational strategy produced 45.66 g/L of glucose in the pre-saccharification stage, and 18.14 g/L of bioethanol was produced with a glucose to bioethanol conversion yield of 76.23%. The development of this process highlights the feasibility of bioethanol production from macroalgal biomass in the biorefinery concept.
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Affiliation(s)
- E Aparicio
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Rosa M Rodríguez-Jasso
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, 25280 Saltillo, Coahuila, Mexico.
| | - César D Pinales-Márquez
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Araceli Loredo-Treviño
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Armando Robledo-Olivo
- Food Science & Technology Department, Universidad Autónoma Agraria Antonio Narro, Unidad Saltillo, Blvd Antonio Narro 1923, Buenavista, 25315 Saltillo, Coahuila, Mexico
| | - Cristóbal N Aguilar
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Emily T Kostas
- Department of Biochemical Engineering, The Advanced Centre of Biochemical Engineering, Bernard Katz Building, Gower Street, London WC1H 6BT, University College London, London, United Kingdom
| | - Héctor A Ruiz
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, 25280 Saltillo, Coahuila, Mexico.
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Rosero-Chasoy G, Rodríguez-Jasso RM, Aguilar CN, Buitrón G, Chairez I, Ruiz HA. Microbial co-culturing strategies for the production high value compounds, a reliable framework towards sustainable biorefinery implementation - an overview. Bioresour Technol 2021; 321:124458. [PMID: 33338739 DOI: 10.1016/j.biortech.2020.124458] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Revised: 11/21/2020] [Accepted: 11/24/2020] [Indexed: 06/12/2023]
Abstract
The microbial co-cultures or consortia are a natural set of microorganisms formed from different species or the same species but different strains, in which members can interact with each other. The co-culture systems have wide variety of technological applications such as the production of foods, treatment of wastewater, removal of toxic substances, environmental recovery, and all these without the need to work in sterile conditions. Therefore, the need of understanding communication mechanisms between cell-to-cell within co-culture will allow to construct and to program their biological behavior from the use of complex substrates to produce biocompounds. The technology of co-culture systems enables the development of biorefinery platforms to obtain biofuels, and high value compounds through biomass transformation by sustainable process. This review focuses on understanding the roles of consortia microbial to design and built co-culture systems to produce high value compounds in terms a sustainable biorefinery.
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Affiliation(s)
- Gilver Rosero-Chasoy
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Rosa M Rodríguez-Jasso
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, 25280 Saltillo, Coahuila, Mexico.
| | - Cristóbal N Aguilar
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Germán Buitrón
- Laboratory for Research on Advanced Processes for Water Treatment, Unidad Académica Juriquilla, Instituto de Ingeniería, Universidad Nacional Autónoma de México, Blvd. Juriquilla 3001, Queretaro 76230, Mexico
| | - Isaac Chairez
- Unidad Profesional Interdisciplinaria de Biotecnología, UPIBI, Instituto Politécnico Nacional, Ciudad de México, Mexico
| | - Héctor A Ruiz
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, 25280 Saltillo, Coahuila, Mexico.
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15
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González A, Nobre C, Simões LS, Cruz M, Loredo A, Rodríguez-Jasso RM, Contreras J, Texeira J, Belmares R. Evaluation of functional and nutritional potential of a protein concentrate from Pleurotus ostreatus mushroom. Food Chem 2020; 346:128884. [PMID: 33401088 DOI: 10.1016/j.foodchem.2020.128884] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 12/03/2020] [Accepted: 12/12/2020] [Indexed: 12/25/2022]
Abstract
Edible mushrooms used as a protein-rich food may be an attractive alternative to conventional protein sources, while promoting its valorization. This work aimed to obtain a protein concentrate from a Pleurotus ostreatus mushroom flour, its characterization, and nutritional and functional properties evaluation. Methodologies applied for extraction and precipitation of protein were optimized - pH 4 and 12, respectively; and flour-solvent ratio of 1:20 w/v. The protein density was increased by 78%. P. ostreatus flour and concentrate were characterized by proximal composition. The content of total phenolic compounds in the protein concentrate decreased, leading to a positive effect on protein digestibility, while the DPPH radical scavenging activity was not significantly affected. Peptides with molecular weights from 12 to 35 kDa, with possible bioactivity, were identified by electrophoresis. Protein digestibility assessed by in vitro gastrointestinal digestion showed a 4.2-fold higher hydrolysis degree in the protein concentrate than the flour.
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Affiliation(s)
- Abigail González
- Food Research Department, Faculty of Chemistry, Autonomous University of Coahuila, Blvd. V. Carranza and Ing, José Cárdenas s/n Col, República, 25280 Saltillo, Coahuila, Mexico
| | - Clarisse Nobre
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
| | - Livia S Simões
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Mario Cruz
- Food Science and Technology Department, Antonio Narro Autonomous Agrarian University, Calzada Antonio Narro, No. 1923 Col, Buena Vista, 25315 Saltillo, Coahuila, Mexico
| | - Araceli Loredo
- Food Research Department, Faculty of Chemistry, Autonomous University of Coahuila, Blvd. V. Carranza and Ing, José Cárdenas s/n Col, República, 25280 Saltillo, Coahuila, Mexico
| | - Rosa M Rodríguez-Jasso
- Food Research Department, Faculty of Chemistry, Autonomous University of Coahuila, Blvd. V. Carranza and Ing, José Cárdenas s/n Col, República, 25280 Saltillo, Coahuila, Mexico
| | - Juan Contreras
- Food Research Department, Faculty of Chemistry, Autonomous University of Coahuila, Blvd. V. Carranza and Ing, José Cárdenas s/n Col, República, 25280 Saltillo, Coahuila, Mexico
| | - José Texeira
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Ruth Belmares
- Food Research Department, Faculty of Chemistry, Autonomous University of Coahuila, Blvd. V. Carranza and Ing, José Cárdenas s/n Col, República, 25280 Saltillo, Coahuila, Mexico.
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16
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Rascón L, Cruz M, Rodríguez-Jasso RM, Neira-Vielma AA, Ramírez-Barrón SN, Belmares R. Effect of Ohmic Heating on Sensory, Physicochemical, and Microbiological Properties of "Aguamiel" of Agave salmiana. Foods 2020; 9:E1834. [PMID: 33321750 PMCID: PMC7763741 DOI: 10.3390/foods9121834] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 12/03/2020] [Accepted: 12/04/2020] [Indexed: 11/17/2022] Open
Abstract
The use of ohmic heating (OH) processing technologies in beverages might provide a higher quality value to the final product; consumers tended to prefer more natural products with minimum preservative substances. The aim of this work was to evaluate the effect of OH over the presence of microorganisms in "aguamiel" as well as to study the effects on physicochemical analysis like total sugars, soluble solids, electric conductivity pH, and color. The results showed that the conductivity of "aguamiel" was 0.374 s/m, this as temperature increased, conductivity rose as well. During OH a bubbling was observed when reaching 70 °C due to the generation of electrochemical reactions during the OH process. OH had a significant effect in the reduction of E. coli, yeast, and lactobacillus compared to conventional pasteurization, reaching optimal conditions for its total inactivation. Regarding its physicochemical properties, both treatments, conventional pasteurization and OH, did not show negative changes in aguamiel, demonstrating that OH technology can be a feasible option as a pasteurization technique. In conclusion it is important to notice that negative changes were not found in quality, color and sugars of "aguamiel". Therefore, ohmic heating can be an option to replace traditional methods used for pasteurization.
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Affiliation(s)
- Luis Rascón
- Food Research Department, School of Chemical Sciences, Autonomus University of Coahuila, Saltillo Coahuila, Boulevard Venustiano Carranza e Ing. José Cárdenas, Col. República, Saltillo C.P. 25280, Coahuila, Mexico; (L.R.); (R.M.R.-J.)
| | - Mario Cruz
- Department of Food Science and Technology, Antonio Narro Autonomous Agricultural University, Calzada Antonio Narro no. 1923, Col. Buena Vista, Saltillo C.P. 25280, Coahuila, Mexico;
| | - Rosa M. Rodríguez-Jasso
- Food Research Department, School of Chemical Sciences, Autonomus University of Coahuila, Saltillo Coahuila, Boulevard Venustiano Carranza e Ing. José Cárdenas, Col. República, Saltillo C.P. 25280, Coahuila, Mexico; (L.R.); (R.M.R.-J.)
| | - Alberto A. Neira-Vielma
- Studies and Research Interdisciplinary Center, Autonomus University of Coahuila, Saltillo Coahuila, Prolongación David Berlanga y 16 de Septiembre, Unidad Camporredondo, Saltillo C.P. 25280, Coahuila, Mexico;
| | - Sonia N. Ramírez-Barrón
- Department of Food Science and Technology, Antonio Narro Autonomous Agricultural University, Calzada Antonio Narro no. 1923, Col. Buena Vista, Saltillo C.P. 25280, Coahuila, Mexico;
| | - Ruth Belmares
- Food Research Department, School of Chemical Sciences, Autonomus University of Coahuila, Saltillo Coahuila, Boulevard Venustiano Carranza e Ing. José Cárdenas, Col. República, Saltillo C.P. 25280, Coahuila, Mexico; (L.R.); (R.M.R.-J.)
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Aguilar CN, Ruiz HA, Rubio Rios A, Chávez-González M, Sepúlveda L, Rodríguez-Jasso RM, Loredo-Treviño A, Flores-Gallegos AC, Govea-Salas M, Ascacio-Valdes JA. Emerging strategies for the development of food industries. Bioengineered 2020; 10:522-537. [PMID: 31633446 PMCID: PMC6844418 DOI: 10.1080/21655979.2019.1682109] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
Undoubtedly, the food industry is undergoing a dynamic process of transformation in its continual development in order to meet the requirements and solve the great problems represented by a constantly growing global population and food claimant in both quantity and quality. In this sense, it is necessary to evaluate the technological trends and advances that will change the landscape of the food processing industry, highlighting the latest requirements for equipment functionality. In particular, it is crucial to evaluate the influence of sustainable green biotechnology-based technologies to consolidate the food industry of the future, today, and it must be done by analyzing the mega-consumption trends that shape the future of industry, which range from local sourcing to on-the-go food, to an increase in organic foods and clean labels (understanding ingredients on food labels). While these things may seem alien to food manufacturing, they have a considerable influence on the way products are manufactured. This paper reviews in detail the conditions of the food industry, and particularly analyzes the application of emerging technologies in food preservation, extraction of bioactive compounds, bioengineering tools and other bio-based strategies for the development of the food industry.
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Affiliation(s)
- Cristóbal N Aguilar
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Mexico
| | - Hector A Ruiz
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Mexico
| | - Anilú Rubio Rios
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Mexico
| | - Mónica Chávez-González
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Mexico
| | - Leonardo Sepúlveda
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Mexico
| | - Rosa M Rodríguez-Jasso
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Mexico
| | - Araceli Loredo-Treviño
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Mexico
| | - Adriana C Flores-Gallegos
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Mexico
| | - Mayela Govea-Salas
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Mexico
| | - Juan A Ascacio-Valdes
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Mexico
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18
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Ruiz HA, Conrad M, Sun SN, Sanchez A, Rocha GJM, Romaní A, Castro E, Torres A, Rodríguez-Jasso RM, Andrade LP, Smirnova I, Sun RC, Meyer AS. Engineering aspects of hydrothermal pretreatment: From batch to continuous operation, scale-up and pilot reactor under biorefinery concept. Bioresour Technol 2020; 299:122685. [PMID: 31918970 DOI: 10.1016/j.biortech.2019.122685] [Citation(s) in RCA: 91] [Impact Index Per Article: 22.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Revised: 12/20/2019] [Accepted: 12/23/2019] [Indexed: 06/10/2023]
Abstract
Different pretreatments strategies have been developed over the years mainly to enhance enzymatic cellulose degradation. In the new biorefinery era, a more holistic view on pretreatment is required to secure optimal use of the whole biomass. Hydrothermal pretreatment technology is regarded as very promising for lignocellulose biomass fractionation biorefinery and to be implemented at the industrial scale for biorefineries of second generation and circular bioeconomy, since it does not require no chemical inputs other than liquid water or steam and heat. This review focuses on the fundamentals of hydrothermal pretreatment, structure changes of biomass during this pretreatment, multiproduct strategies in terms of biorefinery, reactor technology and engineering aspects from batch to continuous operation. The treatise includes a case study of hydrothermal biomass pretreatment at pilot plant scale and integrated process design.
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Affiliation(s)
- Héctor A Ruiz
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, Saltillo, Coahuila 25280, Mexico.
| | - Marc Conrad
- Hamburg University of Technology (TUHH), Institute of Thermal Separation Processes, Eißendorfer Straße 38, 21073 Hamburg, Germany
| | - Shao-Ni Sun
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, China
| | - Arturo Sanchez
- Laboratorio de Futuros en Bioenergía, Unidad Guadalajara de Ingeniería Avanzada, Centro de Investigación y Estudios Avanzados (CINVESTAV), Zapopan, Jalisco, Mexico
| | - George J M Rocha
- Brazilian Biorenewables National Laboratory (LNBR), Brazilian Center of Research in Energy and Materials (CNPEM), Campinas, São Paulo 13083-100, Brazil
| | - Aloia Romaní
- CEB-Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal
| | - Eulogio Castro
- Department of Chemical, Environmental and Materials Engineering, Center for Advanced Studies in Energy and Environment (CEAEMA), University of Jaén, Campus Las Lagunillas, s/n, Building B3, 23071 Jaén, Spain
| | - Ana Torres
- Instituto de Ingeniería Química, Facultad de Ingeniería, Universidad de la República, Montevideo 11300, Uruguay
| | - Rosa M Rodríguez-Jasso
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, Saltillo, Coahuila 25280, Mexico
| | - Liliane P Andrade
- Brazilian Biorenewables National Laboratory (LNBR), Brazilian Center of Research in Energy and Materials (CNPEM), Campinas, São Paulo 13083-100, Brazil; Postgraduate Program in Functional and Molecular Biology, Institute of Biology, State University of Campinas, Campinas, São Paulo 13084-970, Brazil
| | - Irina Smirnova
- Hamburg University of Technology (TUHH), Institute of Thermal Separation Processes, Eißendorfer Straße 38, 21073 Hamburg, Germany
| | - Run-Cang Sun
- Center for Lignocellulose Science and Engineering, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Anne S Meyer
- Protein Chemistry and Enzyme Technology, DTU Bioengineering, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Lyngby, Denmark
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Aguilar DL, Rodríguez-Jasso RM, Zanuso E, de Rodríguez DJ, Amaya-Delgado L, Sanchez A, Ruiz HA. Scale-up and evaluation of hydrothermal pretreatment in isothermal and non-isothermal regimen for bioethanol production using agave bagasse. Bioresour Technol 2018; 263:112-119. [PMID: 29734065 DOI: 10.1016/j.biortech.2018.04.100] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2018] [Revised: 04/24/2018] [Accepted: 04/25/2018] [Indexed: 06/08/2023]
Abstract
The production of tequila in Mexico generates a large amount of agave bagasse per year. However, this biomass can be considered as a potential source for biofuel production. In this study, it is described how the hydrothermal pretreatment was scaled in a bench scale, considering the severity index as a strategy. The best condition was at 180 °C in isothermal regime for 20 min with 65.87% of cellulose content and high concentration of xylooligosaccharides (15.31 g/L). This condition was scaled up (using severity factor: [logR0] = 4.11), in order to obtain a rich pretreated solid in cellulose to perform the enzymatic hydrolysis, obtaining saccharification yields of 98.5 and 99.5% at high-solids loading (10 and 15%, respectively). The pre-saccharification and fermentation strategy was used in the bioethanol production at 10 and 15% of total pretreated solids, obtaining 38.39 and 55.02 g/L of ethanol concentration, corresponding to 90.84% and 87.56% of ethanol yield, respectively.
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Affiliation(s)
- Daniela L Aguilar
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, Saltillo, Coahuila 25280, Mexico; Cluster of Bioalcohols, Mexican Centre for Innovation in Bioenergy (Cemie-Bio), Mexico
| | - Rosa M Rodríguez-Jasso
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, Saltillo, Coahuila 25280, Mexico; Cluster of Bioalcohols, Mexican Centre for Innovation in Bioenergy (Cemie-Bio), Mexico
| | - Elisa Zanuso
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, Saltillo, Coahuila 25280, Mexico; Cluster of Bioalcohols, Mexican Centre for Innovation in Bioenergy (Cemie-Bio), Mexico
| | - Diana Jasso de Rodríguez
- Universidad Autónoma Agraria Antonio Narro, 1923 Antonio Narro St., Buenavista, Saltillo, Coahuila 25315, Mexico
| | - Lorena Amaya-Delgado
- Cluster of Bioalcohols, Mexican Centre for Innovation in Bioenergy (Cemie-Bio), Mexico; Unidad de Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Zapopan, Jalisco, Mexico
| | - Arturo Sanchez
- Cluster of Bioalcohols, Mexican Centre for Innovation in Bioenergy (Cemie-Bio), Mexico; Laboratorio de Futuros en Bioenergía, Unidad Guadalajara de Ingeniería Avanzada, Centro de Investigación y Estudios Avanzados (CINVESTAV), Zapopan, Jalisco, Mexico
| | - Héctor A Ruiz
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, Saltillo, Coahuila 25280, Mexico; Cluster of Bioalcohols, Mexican Centre for Innovation in Bioenergy (Cemie-Bio), Mexico.
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Lara-Flores AA, Araújo RG, Rodríguez-Jasso RM, Aguedo M, Aguilar CN, Trajano HL, Ruiz HA. Bioeconomy and Biorefinery: Valorization of Hemicellulose from Lignocellulosic Biomass and Potential Use of Avocado Residues as a Promising Resource of Bioproducts. Energy, Environment, and Sustainability 2018. [DOI: 10.1007/978-981-10-7431-8_8] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Aguilar-Reynosa A, Romaní A, Rodríguez-Jasso RM, Aguilar CN, Garrote G, Ruiz HA. Comparison of microwave and conduction-convection heating autohydrolysis pretreatment for bioethanol production. Bioresour Technol 2017; 243:273-283. [PMID: 28675841 DOI: 10.1016/j.biortech.2017.06.096] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/14/2017] [Revised: 06/16/2017] [Accepted: 06/17/2017] [Indexed: 05/15/2023]
Abstract
This work describes the application of two forms of heating for autohydrolysis pretreatment on isothermal regimen: conduction-convection heating and microwave heating processing using corn stover as raw material for bioethanol production. Pretreatments were performed using different operational conditions: residence time (10-50 min) and temperature (160-200°C) for both pretreatments. Subsequently, the susceptibility of pretreated solids was studied using low enzyme loads, and high substrate loads. The highest conversion was 95.1% for microwave pretreated solids. Also solids pretreated by microwave heating processing showed better ethanol conversion in simultaneous saccharification and fermentation process (92% corresponding to 33.8g/L). Therefore, microwave heating processing is a promising technology in the pretreatment of lignocellulosic materials.
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Affiliation(s)
- Alejandra Aguilar-Reynosa
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, 25280 Saltillo, Coahuila, Mexico; Cluster of Bioalcohols, Mexican Centre for Innovation in Bioenergy (Cemie-Bio), Mexico
| | - Aloia Romaní
- CEB-Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal
| | - Rosa M Rodríguez-Jasso
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, 25280 Saltillo, Coahuila, Mexico; Cluster of Bioalcohols, Mexican Centre for Innovation in Bioenergy (Cemie-Bio), Mexico
| | - Cristóbal N Aguilar
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Gil Garrote
- Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain; CITI (Centro de Investigación, Transferencia e Innovación), University of Vigo, Tecnopole, San Ciprián das Viñas, 32901 Ourense, Spain
| | - Héctor A Ruiz
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, 25280 Saltillo, Coahuila, Mexico; Cluster of Bioalcohols, Mexican Centre for Innovation in Bioenergy (Cemie-Bio), Mexico.
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Ruiz HA, Cerqueira MA, Silva HD, Rodríguez-Jasso RM, Vicente AA, Teixeira JA. Biorefinery valorization of autohydrolysis wheat straw hemicellulose to be applied in a polymer-blend film. Carbohydr Polym 2013; 92:2154-62. [DOI: 10.1016/j.carbpol.2012.11.054] [Citation(s) in RCA: 84] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2012] [Revised: 11/10/2012] [Accepted: 11/10/2012] [Indexed: 12/01/2022]
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Ruiz HA, Rodríguez-Jasso RM, Rodríguez R, Contreras-Esquivel JC, Aguilar CN. Pectinase production from lemon peel pomace as support and carbon source in solid-state fermentation column-tray bioreactor. Biochem Eng J 2012. [DOI: 10.1016/j.bej.2012.03.007] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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