Bioconversion of coconut husk fibre through biorefinery process of alkaline pretreatment and enzymatic hydrolysis

Din, Nur Akmal Solehah; Maskat, Mohamad Yusof; Zaini, Nurul Aqilah Mohd

doi:10.1007/s13399-020-00895-8

Cited by 24 publications

(6 citation statements)

References 60 publications

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“…The surface of the untreated fibre was relatively smooth, whereas the surfaces for the pre-treated and wet pretreated fibre appeared rougher. Similar effects of alkaline pre-treatment on fibre surface structures were observed by Din et al, 2021;Maepa et al, 2015;Taherdanak & Zilouei, 2014 and related to the removal of lignin and hemicellulose.…”

Section: Composition Of Untreated and Pre-treated Fibressupporting

confidence: 73%

“…Alkaline pre-treatment was performed on asparagus fibre before enzymatic hydrolysis, to investigate the effect of this additional processing step on the production of cellobiose and soluble COS. Different studies performed the alkaline pre-treatment before enzymatic hydrolysis on dried and milled lignocellulosic biomass (Din, Lim, Maskat, & Zaini, 2021;Vaz et al, 2021;Xu, Cheng, Sharma-Shivappa, & Burns, 2010). The drying and milling before pre-treatment allow good control of particle size and dosage.…”

Section: Fibre Pre-treatmentmentioning

confidence: 99%

“…The alkaline pre-treatment was performed to make the cellulose more accessible for enzymes and thereby increasing the hydrolysis yield (Kim et al, 2016). The alkaline pre-treatment was first performed on dried and milled fibre, this approach is also reported in several other studies (Din et al, 2021;Vaz et al, 2021;Xu et al, 2010). Secondly, the alkaline pretreatment was also evaluated directly with wet asparagus fibres to possibly omit the energy intensive drying and milling steps.…”

Section: Composition Of Untreated and Pre-treated Fibresmentioning

confidence: 99%

“…4.1). This could be explained by the limited cellulose accessibility in the untreated fibre and therefore the hydrolysis was limited by the available substrate instead of enzyme concentration (Din et al, 2021).…”

Section: Effects Of Enzyme Loadings and Hydrolysis Time On Hydrolysis...mentioning

confidence: 99%

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Spray drying of asparagus waste into flavour-rich ingredients

Siccama¹

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The global food security challenge is to sustainably feed a projected 9.8 billion people by 2050(Searchinger et al., 2014. If consumption trends continue as projected, the world will need to increase food production by more than 50 % to feed nearly 10 billion people adequately in 2050, besides lowering the environmental footprint in terms of carbon emission and energy use (Searchinger et al., 2014). Reducing food waste and loss is considered one of the key contributors to this balancing act as one-third of the edible parts of food produced for human consumption (~1.3 billion tons) ends up as waste in the food supply chain (Gustavsson et al., 2011). For fruits and vegetables, these food losses can even exceed 50 % in some cases (Gustavsson et al., 2011). Globally, food waste causes ~$940 billion per year in economic losses (€143 billion for Europe) and represent a waste of resources used in production such as land, water and energy, and contributes to unnecessary CO2 emissions. Effective valorisation of food waste streams will promote full crop use and close the cycle of our food production chain. Worldwide, over 40 % of fruit and vegetables produced end up as waste along the supply chain (FAO, 2014; Too Good To Go, 2022). Vegetable waste includes vegetables that do not meet the quality standards for retail of fresh products or are wasted because of over-production. It is noted that also part of the vegetable waste is inedible and therefore referred to as unavoidable waste (De Laurentiis, Corrado, & Sala, 2018). Much of the vegetable waste produced occurs at or between farm and factory. Hence, this collectable material represents a potentially valuable source of food ingredients.Consumers have a growing demand for high quality foods that are produced more sustainably. Furthermore, consumers prefer more natural products and the food industry is re-directing its sourcing policy towards clean-labelling and using only minimally-processed food additives. Important food ingredients at the forefront of these pivotal changes relate to vegetable products such as onion, carrot, tomato, pepper, and asparagus, which are used in a variety of foodstuffs such as soups, sauces and ready-to-eat meals. Conventional food ingredients no longer meet the newly devised criteria for both sustainability and quality. It is therefore proposed to produce high quality and fully natural food ingredients, in the form of dried products, from high-value vegetable waste. Dried vegetable products have the advantage of extended shelf life and enable easy application in instant food products. To obtain these high-quality dried products, an innovative processing strategy is designed. White asparagus has been identified as the ideal model crop in this project as the asparagus 'artificial' flavourings. Therefore, the drying process of asparagus, as well as other vegetables, needs to be reconsidered. Conventional vegetable drying techniquesVegetable drying is common practice for preservation purposes and enhances more efficient transportation. Conventi...

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Section: Composition Of Untreated and Pre-treated Fibressupporting

confidence: 73%

Section: Fibre Pre-treatmentmentioning

confidence: 99%

Section: Composition Of Untreated and Pre-treated Fibresmentioning

confidence: 99%

Section: Effects Of Enzyme Loadings and Hydrolysis Time On Hydrolysis...mentioning

confidence: 99%

See 2 more Smart Citations

Spray drying of asparagus waste into flavour-rich ingredients

Siccama¹

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show abstract

“…Figure 6 b shows the image of the material after being treated with NaOH, it can be clear that the surface of the material has become rough, fragmented, and begins to appear with cracks and holes. The reason for these changes is because of the depletion of hemicellulose and lignin, which leads to the fibers becoming swollen and the bonds of hemicellulose, and lignin broken down, causing the presence of the inner cellulose layers [ 45 ]. After being bleached with H 2 O 2 ( Figure 6 c), the cellulose fibers were cut apart, the appearance of voids, surface cracks were more obvious, the average diameter of the material was smaller than that of the raw material initially, and after NaOH treatment [ 3 ].…”

Section: Resultsmentioning

confidence: 99%