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Enhancing the recovery of volatile fatty acids from strawberry extrudate through anaerobic fermentation at different pH values
dc.contributor.author | Cubero Cardoso, Juan | |
dc.contributor.author | Serrano Moral, Antonio | |
dc.date.accessioned | 2022-05-31T07:30:23Z | |
dc.date.available | 2022-05-31T07:30:23Z | |
dc.date.issued | 2022-04-25 | |
dc.identifier.citation | 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] | es_ES |
dc.identifier.uri | http://hdl.handle.net/10481/75123 | |
dc.description | The authors are very grateful to the Spanish Ministry of Science and Innovation for funding this research through the project PID2020-116698RB-100. Antonio Serrano is grateful to the Spanish Ministry of Science, Innovation, and Universities for his Juan de la Cierva-Incorporacion fellowship (IJC2019-040933-I) and to the Economic Transformation, Industry, Knowledge and Universities Department of the Andalucia Autonomous Government for his Emergia fellowship (EMERGIA20_00114). The authors are grateful to the Regional Government of Andalusia, Junta de Andalucia, Consejeria de Economia y Conocimiento (Project UHU-1257728), for providing additional financial support. Funding for open access charge: Universidad de Granada/CBUA. The authors also wish to express their gratitude to Javier Ramiro-Garcia and Ainoa Botana Samper for their assistance with this research. | es_ES |
dc.description.abstract | 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. | es_ES |
dc.description.sponsorship | Spanish Government PID2020-116698RB-100 IJC2019-040933-I | es_ES |
dc.description.sponsorship | Economic Transformation, Industry, Knowledge and Universities Department of the Andalucia Autonomous Government EMERGIA20_00114 | es_ES |
dc.description.sponsorship | Regional Government of Andalusia, Junta de Andalucia, Consejeria de Economia y Conocimiento UHU-1257728 Universidad de Granada/CBUA | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.rights | Atribución-NoComercial-SinDerivadas 3.0 España | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/es/ | * |
dc.subject | Strawberry extrudate | es_ES |
dc.subject | Volatile fatty acids | es_ES |
dc.subject | Anaerobic digestion | es_ES |
dc.subject | Fermentation | es_ES |
dc.subject | Methane | es_ES |
dc.title | Enhancing the recovery of volatile fatty acids from strawberry extrudate through anaerobic fermentation at different pH values | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es_ES |
dc.identifier.doi | 10.1016/j.eti.2022.102587 | |
dc.type.hasVersion | info:eu-repo/semantics/publishedVersion | es_ES |