Enhancing the recovery of volatile fatty acids from strawberry extrudate through anaerobic fermentation at different pH values
Metadatos
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Elsevier
Materia
Strawberry extrudate Volatile fatty acids Anaerobic digestion Fermentation Methane
Fecha
2022-04-25Referencia bibliográfica
Juan Cubero-Cardoso... [et al.]. Enhancing the recovery of volatile fatty acids from strawberry extrudate through anaerobic fermentation at different pH values, Environmental Technology & Innovation, Volume 28, 2022, 102587, ISSN 2352-1864, [https://doi.org/10.1016/j.eti.2022.102587]
Patrocinador
Spanish Government PID2020-116698RB-100 IJC2019-040933-I; Economic Transformation, Industry, Knowledge and Universities Department of the Andalucia Autonomous Government EMERGIA20_00114; Regional Government of Andalusia, Junta de Andalucia, Consejeria de Economia y Conocimiento UHU-1257728 Universidad de Granada/CBUAResumen
Strawberry extrudate (SE) is a by-product derived from the elaboration of strawberrytasted
products. Adequate management of this substrate would entail a new source of
benefit for the berry sector, instead of a costly waste to be treated. The aim of this
work is to assess the potential use of SE as a carbon soured for volatile fatty acids (VFA)
production through anaerobic fermentation at controlled pH (5, and 9) and without pH
control (operational pH around 7). Anaerobic digestion at pH 7 resulted in a negligible
accumulation of VFA, being mainly degraded to methane. The operation at the other pHs
resulted in a marked drop in methane production and, thus, the accumulation of VFA. At
pH 9, around 50% of the fed CODtot (total chemical oxygen demand) was accumulated as
VFA. Acetic acid represented 61% of these total VFA. The operation at pH 5 resulted in a
lower VFA accumulation, i.e. 15% fed CODtot, although the VFA profile was more complex
than at pH 9. Propionic and butyric acids represented 43% and 32%, respectively, of the
total VFA accumulated at pH 5.