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dc.contributor.authorLozano, Emilio J.
dc.contributor.authorBlázquez García, Gabriel 
dc.contributor.authorCalero De Hoces, Francisca Mónica 
dc.contributor.authorMartín Lara, María Ángeles 
dc.contributor.authorPérez Huertas, Salvador
dc.contributor.authorPérez Muñoz, Antonio 
dc.date.accessioned2024-05-22T07:45:55Z
dc.date.available2024-05-22T07:45:55Z
dc.date.issued2024-02-02
dc.identifier.citationLozano, E.J.; Blázquez, G.; Calero, M.; Martín-Lara, M.Á.; Pérez-Huertas, S.; Pérez, A. Optimizing the Extraction Process of Value-Added Products from Olive Cake Using Neuro-Fuzzy Models. Processes 2024, 12, 317. https://doi.org/10.3390/pr12020317es_ES
dc.identifier.urihttps://hdl.handle.net/10481/91952
dc.description.abstractThe use of olive cake, an abundant residue in the olive oil industry, has been studied by developing a biorefinery scheme. The aim was to develop a novel, efficient, and environmentally friendly strategy for the valorization of olive cake, contributing to sustainable agriculture. A special extraction procedure based on a combination of hydrothermal treatments with liquid/liquid extractions was designed to produce value-added products, along with solids that can be used for energy or adsorbent production. The optimal extraction conditions were determined by exploring the influence of the operating variables (temperature, extraction time, solvent type, solvent/extract ratio, extraction stages, and pH) on the extraction yield. The decision about the optimal conditions was made by adjusting the experimental results to a neuro-fuzzy model. Glucose and inositol showed similar response surfaces, allowing simultaneous concentration in a single process. Under optimal extraction conditions, the concentration of inositol increased by up to 70%, while glucose and fructose increased by 70 and 30 times, respectively, compared to the initial feed. The proposed methodology successfully extracted significant amounts of bioactive polyols (mainly inositol) (1126 mg/L), saccharides (15,960 mg/L glucose, 385 mg/L xylose, 5550 mg/L fructose, 165 mg/L lactose, and 248 mg/L sucrose), and polyphenols (4792 mg/L) under mild conditions, i.e., 30 ºC and 30 min. Thus, olive cake extracts have a great unexploited potential for application in several industrial sectors, including, but not limited to, food and pharmaceuticals.es_ES
dc.description.sponsorshipSpanish Ministry of Economy, Industry and Competitiveness (Project CTM2016-75977-R)es_ES
dc.description.sponsorshipJuan de la Cierva Fellowship (FJC2021-048044-I, funded by MCIN/AEI/10.13039/501100011033 and the EU “NextGenerationEU/PRTR”)es_ES
dc.language.isoenges_ES
dc.publisherMDPIes_ES
dc.rightsAtribución 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectOlive cakees_ES
dc.subjectExtractiones_ES
dc.subjectSugars es_ES
dc.titleOptimizing the Extraction Process of Value-Added Products from Olive Cake Using Neuro-Fuzzy Modelses_ES
dc.typejournal articlees_ES
dc.relation.projectIDinfo:eu-repo/grantAgreement/EC/NextGenerationEU/FJC2021-048044-Ies_ES
dc.rights.accessRightsopen accesses_ES
dc.identifier.doi10.3390/pr12020317
dc.type.hasVersionVoRes_ES


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