Logo do repositório
 
Publicação

Grape stalk valorization for fermentation purposes

2022-07-30Artigo científico Acesso aberto
Ver registo simples
dc.contributor.authorAtatoprak, Tuğba
dc.contributor.authorAmorim, Maria Manuela
dc.contributor.authorRibeiro, Tânia
dc.contributor.authorPintado, Manuela
dc.contributor.authorMadureira, Ana Raquel
dc.date.accessioned2022-01-19T14:57:20Z
dc.date.available2022-01-19T14:57:20Z
dc.date.issued2022-07-30
dc.description.abstractWhite and red grape stalks biomass were fractioned to maximize its economic value by the production of fermentable sugars, as other value streams. High yields of extractives and lignin were first obtained, originating a biomass rich in cellulose and hemicellulose, which was subject to acid and enzymatic hydrolysis for production of fermentable sugars. Higher concentrations of sugars were obtained by enzymatic than by dilute acid hydrolysis. These biosugars were used for fermentation processes with Pichia stipitis and Saccharomyces cerevisiae. The presence of higher quantities of xylose favoured P. stipitis to produce higher ethanol yields than S. cerevisiae which is glucose lover. Cellulose nanocrystals were produced from the resulting biomass without monosaccharides. For the first time an integrated valorization of grape stalks followed by an application of one of the valorized streams is presented.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.fochms.2021.100067pt_PT
dc.identifier.eid85122640312
dc.identifier.issn2666-5662
dc.identifier.pmcPMC8991497
dc.identifier.pmid35415689
dc.identifier.urihttp://hdl.handle.net/10400.14/36495
dc.identifier.wos000791011300005
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectBiosugarspt_PT
dc.subjectCellulose nanocrystalspt_PT
dc.subjectFermentationpt_PT
dc.subjectGrape stalkpt_PT
dc.subjectLigninpt_PT
dc.titleGrape stalk valorization for fermentation purposespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleFood Chemistry: Molecular Sciencespt_PT
oaire.citation.volume4pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

Ficheiros

Principais
A mostrar 1 - 1 de 1
Miniatura indisponível
Nome:
40686802.pdf
Tamanho:
2.05 MB
Formato:
Adobe Portable Document Format
Ver/Abrir

Coleções

CBQF - Contribuições em Revistas Científicas / Contribution to Journals