Sweet-sour fate of saccharides during sequential processing from apple pomace through acidic extraction and hydrolysis

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2025-01-01 DOI:10.1016/j.fbp.2024.11.024

Łukasz Korzeniowski , Marek Plata , Katarzyna Świątek , Maciej P. Olszewski , Marek Lewandowski , Pablo J. Arauzo , Przemysław Maziarka , Mariusz Wądrzyk

{"title":"Sweet-sour fate of saccharides during sequential processing from apple pomace through acidic extraction and hydrolysis","authors":"Łukasz Korzeniowski , Marek Plata , Katarzyna Świątek , Maciej P. Olszewski , Marek Lewandowski , Pablo J. Arauzo , Przemysław Maziarka , Mariusz Wądrzyk","doi":"10.1016/j.fbp.2024.11.024","DOIUrl":null,"url":null,"abstract":"<div><div>Saccharides recovered from apple pomace show great potential to become a precursor for further biochemical processing toward sustainable chemicals. Therefore, the aim of the study was to find a way to maximise the recovery of saccharides from industrially originated apple pomace. Specifically, under investigation was a two-step process, combining tech-scale extraction with acidified water and lab-scale hydrothermal hydrolysis conducted in temperatures between 125 °C and 175 °C, and pH between 2 and 7. The two-step process allowed for 44.9 ± 1.0 wt% recovery of saccharides per initial feedstock, while the one-step processing (only hydrolysis) resulted in 33.6 ± 1.3 wt%. Moreover, the study traced the conversion pathways of saccharides (mono-, oligo, and poly-) through high-performance liquid chromatography (HPLC) and fibre analysis. Results showed that the extraction reduced the severity of furanic compound formation and their re-polymerisation into secondary carbon. Also, it was found that the extraction and hydrolysis of pomace affect its structure and may further introduce a bias to the results of bio-component degradation based on the fibre analysis. In the one-step process, the lignin content was higher than the initial content by 49.4 wt%. It was related to the inclusion of the secondary carbon’s mass into the acid detergent fibre (ADF) mass. The scanning electron microscopy (SEM) analysis confirmed the elevated formation of the secondary carbon through the presence of the spherical shape carbon deposits. The study demonstrated that extraction prior to hydrolysis enhances the overall recovery of monosaccharides (up to ca. 25 wt%). The efficient, two-step recovery of monosaccharides from polysaccharide structures additionally reduced secondary product formation (e.g., 5-HMF) during hydrolysis (by ca. 88 wt%). The proposed processing method should enable the application of the obtained streams of saccharides in further biochemical processing.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 337-352"},"PeriodicalIF":3.5000,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioproducts Processing","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0960308524002566","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Saccharides recovered from apple pomace show great potential to become a precursor for further biochemical processing toward sustainable chemicals. Therefore, the aim of the study was to find a way to maximise the recovery of saccharides from industrially originated apple pomace. Specifically, under investigation was a two-step process, combining tech-scale extraction with acidified water and lab-scale hydrothermal hydrolysis conducted in temperatures between 125 °C and 175 °C, and pH between 2 and 7. The two-step process allowed for 44.9 ± 1.0 wt% recovery of saccharides per initial feedstock, while the one-step processing (only hydrolysis) resulted in 33.6 ± 1.3 wt%. Moreover, the study traced the conversion pathways of saccharides (mono-, oligo, and poly-) through high-performance liquid chromatography (HPLC) and fibre analysis. Results showed that the extraction reduced the severity of furanic compound formation and their re-polymerisation into secondary carbon. Also, it was found that the extraction and hydrolysis of pomace affect its structure and may further introduce a bias to the results of bio-component degradation based on the fibre analysis. In the one-step process, the lignin content was higher than the initial content by 49.4 wt%. It was related to the inclusion of the secondary carbon’s mass into the acid detergent fibre (ADF) mass. The scanning electron microscopy (SEM) analysis confirmed the elevated formation of the secondary carbon through the presence of the spherical shape carbon deposits. The study demonstrated that extraction prior to hydrolysis enhances the overall recovery of monosaccharides (up to ca. 25 wt%). The efficient, two-step recovery of monosaccharides from polysaccharide structures additionally reduced secondary product formation (e.g., 5-HMF) during hydrolysis (by ca. 88 wt%). The proposed processing method should enable the application of the obtained streams of saccharides in further biochemical processing.

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.