Optimization and Scale-Up of Coffee Mucilage Fermentation for Ethanol Production

Orrego, David; Zapata, Arley David Zapata; Kim, Daehwan

doi:10.3390/en11040786

Cited by 45 publications

(34 citation statements)

References 52 publications

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“…Bagasse is a major residual by-product derived from the fibrous residue of sugarcane stalks in the sugar industry, and it serves as an alternative source for composite, paper, chemicals, second generation energy (ethanol) and other practical agricultural products [1][2][3]. Lignin is an important structural component of plant cell walls and is intricately linked to other structural elements, mainly cellulose and hemicellulose, to provide rigidity to the cell and to prevent against cellular invasion by pathogenic organisms [4][5][6].…”

Section: Introductionmentioning

confidence: 99%

Effect of Lignin Content on Cellulolytic Saccharification of Liquid Hot Water Pretreated Sugarcane Bagasse

et al. 2020

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Lignin contributes to the rigid structure of the plant cell wall and is partially responsible for the recalcitrance of lignocellulosic materials to enzymatic digestion. Overcoming this recalcitrance is one the most critical issues in a sugar-flat form process. This study addresses the effect of low lignin sugarcane bagasse on enzymatic hydrolysis after liquid hot water pretreatment at 190 °C and 20 min (severity factor: 3.95). The hydrolysis of bagasse from a sugarcane line selected for a relatively low lignin content, gave an 89.7% yield of cellulose conversion to glucose at 40 FPU/g glucan versus a 68.3% yield from a comparably treated bagasse from the high lignin bred line. A lower enzyme loading of 5 FPU/g glucan (equivalent to 3.2 FPU/g total solids) resulted in 31.4% and 21.9% conversion yields, respectively, for low and high lignin samples, suggesting the significance of lignin content in the saccharification process. Further increases in the enzymatic conversion of cellulose to glucose were achieved when the bagasse sample was pre-incubated with a lignin blocking agent, e.g., bovine serum albumin (50 mg BSA/g glucan) at 50 °C for 1 h prior to an actual saccharification. In this work, we have demonstrated that even relatively small differences in lignin content can result in considerably increased sugar production, which supports the dissimilarity of bagasse lignin content and its effects on cellulose digestibility. The increased glucose yields with the addition of BSA helped to decrease the inhibition of non-productive absorption of cellulose enzymes onto lignin and solid residual lignin fractions.

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Section: Introductionmentioning

confidence: 99%

Effect of Lignin Content on Cellulolytic Saccharification of Liquid Hot Water Pretreated Sugarcane Bagasse

et al. 2020

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“…For every 2 tons of berry processed, 1 ton of coffee pulp is obtained [4]. Applications have been reported by different authors, including solid-state fermentation for the production of ethanol [5] and enzymes [6], obtainment of bioactive phytochemicals [7] and substitution of 20-25% of animal feed [8]. However, there is few evidence of the employment of coffee pulp for human nutrition.…”

Section: Introductionmentioning

confidence: 99%

Coffee Pulp Waste as a Functional Ingredient: Effect on Salty Cookies Quality

Moreno¹,

Cozzano²,

Pérez³

et al. 2019

JFNR

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Dry coffee pulp obtained from the residue of the wet processing of Coffea arabica was used as a source of antioxidant dietary fibre to develop "high in fibre" salty cookies. Total phenolic content and antioxidant capacity (ABTS and ORAC) were quantified in cookies and physiological extracts from an in vitro digestion. Enriched cookies' phenolic content (94.42 ± 1.00 mg GAE/30g) and ABTS antioxidant capacity (1168.58 ± 23.50 µmol TE/30g) were found to be significantly higher than those of control cookies, ORAC antioxidant capacity remained similar. Physiological extracts after in vitro digestion showed higher values of total phenolic content (191.53 ± 9.29 mg GAE/30g) and antioxidant capacity (5617.49 ± 211.87 µmol TE/portion in ABTS and 3362.60 ±262.58 µmol TE/portion in ORAC), which were also superior to the antioxidant characteristics of the physiological extracts of control cookies. Cookies were evaluated by consumers who rated the degree of liking on tasting the samples under blind and informed conditions. Results indicated that label had effect on consumers' hedonic perception. Formulation of cookies with dry coffee pulp was successful; an acceptable product with functional properties was obtained.

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“…In order to analyze the anaerobic fermentative performance, two-level half-factorial experiments were designed through the Minitab 16 software program (Minitab 16, Minitab Inc., State College, PA, USA), following our previous study [13]. The resulting 26 sets were performed in a 20-L bioreactor with an actual working volume of 13 L. Raw coffee mucilage samples do not require any supplements, such as carbon/nitrogen nutrients and initial microbial culture, for transforming fermentable sugars in the substrate to hydrogen since there are appropriate nutrient sources, minerals, and microorganisms in the samples [13,19,20]. Our earlier work found that 7 species were isolated after anaerobic dark fermentation, and 4 species (Micrococcus luteus, Kocuria kristinae, Streptococcus uberis, and Brevibacillus laterosporus) were relatively highly involved and participated in hydrogen production.…”

Section: Experimental Design and Data Collectionmentioning

confidence: 99%

Modeling Dark Fermentation of Coffee Mucilage Wastes for Hydrogen Production: Artificial Neural Network Model vs. Fuzzy Logic Model

2020

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This study presents the analysis and estimation of the hydrogen production from coffee mucilage mixed with organic wastes by dark anaerobic fermentation in a co-digestion system using an artificial neural network and fuzzy logic model. Different ratios of organic wastes (vegetal and fruit garbage) were added and combined with coffee mucilage, which led to an increase of the total hydrogen yield by providing proper sources of carbon, nitrogen, mineral, and other nutrients. A two-level factorial experiment was designed and conducted with independent variables of mucilage/organic wastes ratio, chemical oxygen demand (COD), acidification time, pH, and temperature in a 20-L bioreactor in order to demonstrate the predictive capability of two analytical modeling approaches. An artificial neural network configuration of three layers with 5-10-1 neurons was developed. The trapezoidal fuzzy functions and an inference system in the IF-THEN format were applied for the fuzzy logic model. The quality fit between experimental hydrogen productions and analytical predictions exhibited a predictive performance on the accumulative hydrogen yield with the correlation coefficient (R2) for the artificial neural network (> 0.7866) and fuzzy logic model (> 0.8485), respectively. Further tests of anaerobic dark fermentation with predefined factors at given experimental conditions showed that fuzzy logic model predictions had a higher quality of fit (R2 > 0.9508) than those from the artificial neural network model (R2 > 0.8369). The findings of this study confirm that coffee mucilage is a potential resource as the renewable energy carrier, and the fuzzy-logic-based model is able to predict hydrogen production with a satisfactory correlation coefficient, which is more sensitive than the predictive capacity of the artificial neural network model.

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Optimization and Scale-Up of Coffee Mucilage Fermentation for Ethanol Production

Cited by 45 publications

References 52 publications

Effect of Lignin Content on Cellulolytic Saccharification of Liquid Hot Water Pretreated Sugarcane Bagasse

Effect of Lignin Content on Cellulolytic Saccharification of Liquid Hot Water Pretreated Sugarcane Bagasse

Coffee Pulp Waste as a Functional Ingredient: Effect on Salty Cookies Quality

Modeling Dark Fermentation of Coffee Mucilage Wastes for Hydrogen Production: Artificial Neural Network Model vs. Fuzzy Logic Model

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