Kinetics of Bioethanol Production From Wheat Milling By‐products

Neves, Marcos A.; Shimizu, Naoto; Kojima, Toshinori; Shiiba, Kiwamu

doi:10.1111/j.1745-4530.2007.00113.x

Cited by 10 publications

(6 citation statements)

References 19 publications

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“…Using polynomial approximation of the experimental data (Neves et al . ), lipid hydroperoxide content ( X ) (mg H 2 O 2 /kg oil) was defined as a function of time ( t ) as indicated in Eq. :

X = a_{0} + a_{1} t + a_{2} t^{2} + \dots + a_{n} t^{n}

…”

Section: Methodsmentioning

confidence: 99%

“…The kinetics of lipid oxidation in O/W emulsions prepared using four different emulsification processes was evaluated by monitoring the formation of lipid hydroperoxides, focusing on the initial stage of lipid oxidation during storage. Using polynomial approximation of the experimental data (Neves et al 2007), lipid hydroperoxide content (X) (mg H2O2/kg oil) was defined as a function of time (t) as indicated in Eq. (6):…”

Section: Kinetic Parameters Of Lipid Oxidation In Fish O/w Emulsionsmentioning

confidence: 99%

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Assessment of Oxidative Stability in Fish Oil‐in‐Water Emulsions: Effect of Emulsification Process, Droplet Size and Storage Temperature

Neves

Wang

Kobayashi

et al. 2015

J Food Process Engineering

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In this study, the effects of emulsification process, droplet size and storage temperature on the chemical and physical stability of Menhaden fish (Brevoortia tyrannus) based oil‐in‐water (O/W) emulsions were investigated, foreseeing the development of food emulsion systems with enhanced oxidative stability. For that purpose, the authors evaluated four different emulsification processes as follows: microchannel emulsification, premix membrane emulsification, vacuum homogenization and high‐pressure homogenization, and the droplets formulated had an average diameter ranging between 94 nm and 26.8 μm. For oil droplets sized within the micrometer range and stored at 5°C, decreasing the droplet size resulted in a significant increase on the oxidation activity (P < 0.01), which was expected considering that the increase in surface area likely leads the way to more oxygen diffusion toward the droplet surface onto the lipid core. On the contrary, for droplets sized within the submicron range, a linear relationship (R2 = 0.91) between droplet sizes and the specific lipid oxidation rate was found. The results also indicate that other factors such as emulsifier type, emulsification process and storage temperature play major roles on lipid oxidation during emulsion storage. The spontaneous droplet formation in the case of microchannel emulsification resulted in emulsions with the lowest lipid oxidation compared with conventional homogenizers, which generally employ high energy input to disrupt the droplets, further promoting lipid oxidation. This study also revealed that lipid oxidation is strongly temperature‐dependent, since lipid hydroperoxide content in all O/W emulsions increased as the storage temperature increased. Among the emulsifiers tested, sodium oleate, an anionic emulsifier, was revealed as the most suitable candidate to suppress lipid autoxidation, especially considering the storage of food emulsions at room temperature. Practical Applications The insights on lipid oxidation presented herein may provide a liable source of information while designing and formulating oil‐in‐water emulsions containing antioxidant compounds, such as ω‐3 polyunsaturated fatty acids, with enhanced oxidative stability, foreseeing their potential application as functional foods or drug delivery systems. To the authors' knowledge, this is the first report relating to lipid oxidation in oil‐in‐water emulsions comprising different emulsification processes, resulting in fine oil droplets sized within a wide range, based on fish oil, a lipid highly prone to oxidation. The aspects of lipid oxidation kinetics presented here could have a potential economic contribution to the food emulsion industry while saving energy on the emulsification process or storage environment.

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“…Using polynomial approximation of the experimental data (Neves et al . ), lipid hydroperoxide content ( X ) (mg H 2 O 2 /kg oil) was defined as a function of time ( t ) as indicated in Eq. :

X = a_{0} + a_{1} t + a_{2} t^{2} + \dots + a_{n} t^{n}

…”

Section: Methodsmentioning

confidence: 99%

Section: Kinetic Parameters Of Lipid Oxidation In Fish O/w Emulsionsmentioning

confidence: 99%

Assessment of Oxidative Stability in Fish Oil‐in‐Water Emulsions: Effect of Emulsification Process, Droplet Size and Storage Temperature

Neves

Wang

Kobayashi

et al. 2015

J Food Process Engineering

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show abstract

“…In SSF, hydrolysis of cellulose and fermentation process are performed in a single unit with microorganism S. cerevisiae. Various reports on bioethanol production had mentioned that SSF is a better process than SHF [171]. Nevertheless, current trends adapted more in the production of bioethanol with less process complexity, solid-liquid separation, neutralization of hydrolysate toxins (SHF) and co-fermentation of hexose and pentose (SScF).…”

Section: Simultaneous Saccharification and Co-fermentationmentioning

confidence: 99%

Conversion of Lignocellulosic Biomass to Bioethanol: An Overview with a Focus on Pretreatment

Singh

Satapathy

2018

IJET

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The present review article aims to highlight various pretreatment technologies involved in the biochemical conversion of biomass to bioethanol from lignocellulosic biomass without the process modification. Pretreatment technologies are aimed to increase the enzyme susceptibility to the biomass for high yield of ethanol production through microbial fermentation. Broadly, pretreatment methods are divided into four categories including physical, chemical, physico-chemical and biological. This paper comprehensively reviewed on the lignocellulosic biomass to bioethanol process with focuses on pretreatment methods, their mechanisms, combination of different pretreatment technologies, the addition of external chemical agents, advantages, and disadvantages. It also discussed the ethanol productions from biomass in details without disturbing the process integrity.

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“…Das Neves et al [23] studied ethanol generation from "low-grade wheat Xour" which is essentially bran with some residual Xour attached. It is generated as a milling by-product, and typically is used as an animal feed.…”

Section: Wheatmentioning

confidence: 99%

Opportunities and roadblocks in utilizing forages and small grains for liquid fuels

Sarath

Mitchell

Sattler

et al. 2008

J Ind Microbiol Biotechnol

134

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Sarath, Gautam; Mitchell, Robert B.; Sattler, S. E.; Funnell, Deanna L.; Pedersen, Jeffrey F.; Graybosch, Robert A.; and Vogel, Kenneth P., "Opportunities and roadblocks in utilizing forages and small grains for liquid fuels" (2008 Abstract This review focuses on the potential advantages and disadvantages of forages such as switchgrass (Panicum virgatum), and two small grains: sorghum (Sorghum bicolor), and wheat (Triticum aesitvum), as feedstocks for biofuels. It highlights the synergy provided by applying what is known from forage digestibility and wheat and sorghum starch properties studies to the biofuels sector. Opportunities therefore, exist to improve biofuel qualities in these crops via genetics and agronomics. In contrast to cereal crops, switchgrass still retains tremendous exploitable genetic diversity, and can be speciWcally improved to Wt a particular agronomic, management, and conversion platform. Combined with emerging studies on switchgrass genomics, conversion properties and management, the future for genetic modiWcation of this species through conventional and molecular breeding strategies appear to be bright. The presence of brown-midrib mutations in sorghum that alter cell wall composition by reducing lignin and other attributes indicate that sorghum could serve as an important model species for C 4 -grasses. Utilization of the brown-midrib traits could lead to the development of forage and sweet sorghums as novel biomass crops. Additionally, wheat crop residue, and wheat and sorghum with improved starch content and composition represent alternate biofuel sources. However, the use of wheat starch as a biofuel is unlikely but its value as a model to study starch properties on biofuel yields holds signiWcant promise.

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Kinetics of Bioethanol Production From Wheat Milling By‐products

Cited by 10 publications

References 19 publications

Assessment of Oxidative Stability in Fish Oil‐in‐Water Emulsions: Effect of Emulsification Process, Droplet Size and Storage Temperature

Assessment of Oxidative Stability in Fish Oil‐in‐Water Emulsions: Effect of Emulsification Process, Droplet Size and Storage Temperature

Conversion of Lignocellulosic Biomass to Bioethanol: An Overview with a Focus on Pretreatment

Opportunities and roadblocks in utilizing forages and small grains for liquid fuels

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