Enhancing the recovery of volatile fatty acids from strawberry extrudate through anaerobic fermentation at different pH values
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Strawberry extrudateVolatile fatty acidsAnaerobic digestionFermentationMethane
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]
SponsorshipSpanish 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/CBUA
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.