Alejandro Bermejo-López, Alba E. Illera, Rodrigo Melgosa, Sagrario Beltrán, M. Teresa Sanz
{"title":"Comparative Selective Conversion of Biomass-Derived Mono- and Polysaccharides into Lactic Acid with Lanthanide Lewis Acid Catalysts","authors":"Alejandro Bermejo-López, Alba E. Illera, Rodrigo Melgosa, Sagrario Beltrán, M. Teresa Sanz","doi":"10.1007/s11947-024-03416-x","DOIUrl":null,"url":null,"abstract":"<p>Lanthanides were tested (Ce<sup>3+</sup>, Er<sup>3+</sup>, and Yb<sup>3+</sup>) as catalysts to produce lactic acid (LA) from the monosaccharides present in corn stover (glucose, xylose, and arabinose) resulting in ytterbium being the most active. A MW-heated system led to similar LA yield as a conventionally heated pressurized system. The maximum value of LA yield was 40% at 240 °C after 20 min of isothermal treatment regardless the starting monosaccharides, which allowed to propose a similar LA production route based on the products profile determined along time for the three monosaccharides. Temperature and time determined the product profile, observing furfural degradation at severity factors higher than 3.5, while values higher than 5.5 were needed to observe LA degradation. By increasing temperature, catalyst solubility decreased, increasing its presence in the solid residue after treatment. Xylan conversion to LA was similar as for xylose, but lower yield was obtained from microcrystalline cellulose. Corn stover presented more amorphous regions leading to higher hydrolysis yields of its cellulose fraction.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11947-024-03416-x","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Lanthanides were tested (Ce3+, Er3+, and Yb3+) as catalysts to produce lactic acid (LA) from the monosaccharides present in corn stover (glucose, xylose, and arabinose) resulting in ytterbium being the most active. A MW-heated system led to similar LA yield as a conventionally heated pressurized system. The maximum value of LA yield was 40% at 240 °C after 20 min of isothermal treatment regardless the starting monosaccharides, which allowed to propose a similar LA production route based on the products profile determined along time for the three monosaccharides. Temperature and time determined the product profile, observing furfural degradation at severity factors higher than 3.5, while values higher than 5.5 were needed to observe LA degradation. By increasing temperature, catalyst solubility decreased, increasing its presence in the solid residue after treatment. Xylan conversion to LA was similar as for xylose, but lower yield was obtained from microcrystalline cellulose. Corn stover presented more amorphous regions leading to higher hydrolysis yields of its cellulose fraction.
期刊介绍:
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.