Extracción de azúcares del hueso de aguacate
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2023-06-08
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Jaén: Universidad de Jaén
Resumen
[ES] El aprovechamiento del hueso de aguacate podría generar valor en el sector y moverlo hacía
una economía circular. Este trabajo se centra en el diseño de un pretratamiento basado en
microondas para obtener azúcares fermentables. Se realizó un diseño de experimentos Box-
Behnken y se aplicó la metodología de superficie de respuesta para evaluar el efecto de la
concentración de ácido (0-2% p/v), temperatura (80-140 oC) y tiempo de permanencia en el
reactor (5-25 min) y maximizar la concentración de azúcares. Se pudo concluir que, empleando
1,9% (p/v) de ácido sulfúrico, 124 oC y 21,2 min, se recuperaba casi el 100% de la glucosa total
del hueso en forma monomérica, con un consumo moderado de energía y poca formación de
inhibidores, lo que posibilitaría su aplicación en posteriores procesos de fermentación, por
ejemplo, para obtener combustibles verdes como el bioetanol. Además, este valor fue mayor que
empleando hidrólisis enzimática (54,5%).
[EN] The use of the avocado pit could generate value in the sector and move it towards a circular economy. This work aimed to design a microwave-based pretreatment to obtain fermentable sugars. A Box-Behnken experiment design was carried out and the response surface methodology was applied to evaluate the effect of acid concentration (0-2% w/v), temperature (80-140 oC) and residence time in the reactor (5-25 min) and maximize the concentration of sugars. It was possible to conclude that, using 1.9% (w/v) sulfuric acid, 124 oC and 21.2 min, almost 100% of the original glucose was recovered in monomeric form, with a moderate consumption of energy and little formation of inhibitors, which would enable its application in subsequent fermentation processes, for example, to obtain green fuels such as bioethanol. Furthermore, this value was higher than using enzymatic hydrolysis (54.5%).
[EN] The use of the avocado pit could generate value in the sector and move it towards a circular economy. This work aimed to design a microwave-based pretreatment to obtain fermentable sugars. A Box-Behnken experiment design was carried out and the response surface methodology was applied to evaluate the effect of acid concentration (0-2% w/v), temperature (80-140 oC) and residence time in the reactor (5-25 min) and maximize the concentration of sugars. It was possible to conclude that, using 1.9% (w/v) sulfuric acid, 124 oC and 21.2 min, almost 100% of the original glucose was recovered in monomeric form, with a moderate consumption of energy and little formation of inhibitors, which would enable its application in subsequent fermentation processes, for example, to obtain green fuels such as bioethanol. Furthermore, this value was higher than using enzymatic hydrolysis (54.5%).