Xylooligosaccharides production from food and agroindustrial waste by chemical and enzymatic hydrolysis
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Data
2020-02-19
Autores
Pereira, Beatriz Salustiano
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Universidade Estadual Paulista (Unesp)
Resumo
A produção de alimentos no mundo é cada vez maior e, junto a isso, o desperdício, geração de resíduos sólidos e a falta de um plano adequado de gerenciamento causam crescentes problemas ambientais, sociais e econômicos, cenário que mostra que a reutilização ideal e a possibilidade de agregar valor à esses resíduos está se tornando cada vez mais essencial. Quatro biomassas de grande produção no Brasil (banana, goiaba, laranja e preparo de restaurante) tiveram seu resíduo escolhido para avaliar o potencial de geração de xilooligosacarídeos através de pré-tratamentos, sendo eles a conversão por auto-hidrólise, tratamento ácido e alcalino. A partir da auto-hidrólise dessas biomassas, o teor máximo de XOS foi de 32,28% com o resíduo de casca de banana, 8,21% com bagaço de goiaba, 68,53% com bagaço de laranja e 33,42% com resíduo de restaurante, mostrando que as condições ideais para obter XOS foram em 160 °C e 15 min para resíduos de casca de banana, em 172,43 °C e 35 min para bagaço de goiaba, em 130 °C e 35 min para o bagaço de laranja e para resíduos de restaurantes em 130 °C e 6,72 min. O pré-tratamento com ácido sulfúrico (H2SO4) diluído resultou na produção de XOS de 37,69% para casca de banana, 59,60% para bagaço de goiaba, 28,70% para bagaço de laranja e 49,64% para resíduos de restaurantes, que mostraram que, para este tipo de pré-tratamento, as condições ideais para produzir XOS são: 160 °C, 15 min e 3% H2SO4 para resíduo de casca de banana, 100 °C, 15 min e 3% H2SO4 para bagaço de goiaba, 160 °C, 15 min e 3% H2SO4 para bagaço de laranja e 160 °C, 55 min e 3% H2SO4 para resíduos de restaurantes. No tratamento alcalino, as biomassas foram submetidas a três tipos de agentes alcalinos: peróxido de hidrogênio em meio alcalino, hidróxido de sódio e hidróxido de potássio, a fim de solubilizar a xilana. Posteriormente, a xilana foi hidrolisada enzimaticamente com endoglucanase purificada de Aspergiullus versicolor para obter XOS. A solubilização máxima de xilana com peróxido de hidrogênio foi de 90,70% com resíduo de restaurante, para hidróxido de sódio foi de 88,01% com bagaço de goiaba e para hidróxido de potássio foi de 74,20% com casca de banana. Após a hidrólise enzimática, os valores máximos para produção de XOS foram 54,14% com resíduo de casca de banana (solubilizado com peróxido), 59,86% com bagaço de goiaba (solubilizado com hidróxido de sódio), 50,42% com bagaço de laranja (peróxido solubilizado) e 50,80% com resíduo de restaurante (hidróxido de potássio solubilizado). Este estudo determinou condições de auto hidrólise, hidrólise ácida e hidrólise enzimática que maximizavam a produção de XOS com baixa quantidade de produção de xilose, utilizando resíduos agroindustriais e de alimentos.
Food production is increasing in the world and consequently solid waste is generated. Moreover, a lack of proper food and waste management plan are growing problems in the food industry. This scenario shows that the optimal reuse of waste generated and the possibility of adding value to the use and obtaining products with higher value is essential. Four large production biomasses in Brazil (banana peels, guava and orange bagasse and restaurant residue) were chosen to evaluate the potential for value-added products generation through pretreatments, being the conversion by autohydrolysis, acid and alkaline treatment, that present environmental and economic advantages. Treatments may be an alternative to produce xylooligosaccharides (XOS) by lignocellulosic biomass, a product of great commercial value in the food and pharmaceutical markets, mainly due to its prebiotic potential and other value-added products. With autohydrolysis, the maximum obtained was 32.28% of XOS and 5.07% of xylose with banana peel residue, 8.21% of XOS and 1.99% of xylose with guava bagasse, 68.53% XOS and 4.02% xylose with orange bagasse and 33.42% XOS and 2.56% xylose with restaurant residue. The results showed that the ideal conditions to obtain XOS are at 160 °C and 15 min for banana peel residue, at 172.43 °C and 35 min for guava bagasse, at 130 °C and 35 min for orange bagasse and at 130 °C and 6.72 min for restaurant waste. Pretreatment with dilute acid resulted in XOS production of 37.69% for banana peel, 59.60% for guava bagasse, 28.70% for orange bagasse and 49.64% for restaurant residue. The results showed that, for this type of pretreatment, the ideal conditions to produce XOS are at 160 °C,15 min and 3% H2SO4, for guava bagasse at 100 °C,15 min and 3% H2SO4, for orange bagasse at 160 °C,15 min and 3% H2SO4 and for restaurant waste at 160 °C, 55 min and 3% H2SO4. For alkaline treatment, biomasses were subjected to three types of alkaline agents: hydrogen peroxide in alkaline medium, sodium hydroxide and potassium hydroxide, in order to solubilize xylan. Subsequently, the xylan was enzymatic hydrolyzed with endoglucanase purified from Aspergiullus versicolor to obtain xylooligosaccharides. The maximum xylan solubilization with hydrogen peroxide was 90.70% with restaurant residue, for sodium hydroxide was 88.01% with guava bagasse and for potassium hydroxide was 74.20% with banana peel. After enzymatic hydrolysis, the maximum values for XOS production were of 54.14% with banana peel residue (peroxide solubilized), 59.86% with guava bagasse (sodium hydroxide solubilized), 50.42% for orange bagasse (peroxyde solubilized) and 50.80% with restaurant residue (potassium hydroxide solubilized). This study determined autohydrolysis, acid hydrolysis and enzymatic hydrolysis conditions that maximized XOS production with low amount of xylose production using agroindustrial and food waste.
Food production is increasing in the world and consequently solid waste is generated. Moreover, a lack of proper food and waste management plan are growing problems in the food industry. This scenario shows that the optimal reuse of waste generated and the possibility of adding value to the use and obtaining products with higher value is essential. Four large production biomasses in Brazil (banana peels, guava and orange bagasse and restaurant residue) were chosen to evaluate the potential for value-added products generation through pretreatments, being the conversion by autohydrolysis, acid and alkaline treatment, that present environmental and economic advantages. Treatments may be an alternative to produce xylooligosaccharides (XOS) by lignocellulosic biomass, a product of great commercial value in the food and pharmaceutical markets, mainly due to its prebiotic potential and other value-added products. With autohydrolysis, the maximum obtained was 32.28% of XOS and 5.07% of xylose with banana peel residue, 8.21% of XOS and 1.99% of xylose with guava bagasse, 68.53% XOS and 4.02% xylose with orange bagasse and 33.42% XOS and 2.56% xylose with restaurant residue. The results showed that the ideal conditions to obtain XOS are at 160 °C and 15 min for banana peel residue, at 172.43 °C and 35 min for guava bagasse, at 130 °C and 35 min for orange bagasse and at 130 °C and 6.72 min for restaurant waste. Pretreatment with dilute acid resulted in XOS production of 37.69% for banana peel, 59.60% for guava bagasse, 28.70% for orange bagasse and 49.64% for restaurant residue. The results showed that, for this type of pretreatment, the ideal conditions to produce XOS are at 160 °C,15 min and 3% H2SO4, for guava bagasse at 100 °C,15 min and 3% H2SO4, for orange bagasse at 160 °C,15 min and 3% H2SO4 and for restaurant waste at 160 °C, 55 min and 3% H2SO4. For alkaline treatment, biomasses were subjected to three types of alkaline agents: hydrogen peroxide in alkaline medium, sodium hydroxide and potassium hydroxide, in order to solubilize xylan. Subsequently, the xylan was enzymatic hydrolyzed with endoglucanase purified from Aspergiullus versicolor to obtain xylooligosaccharides. The maximum xylan solubilization with hydrogen peroxide was 90.70% with restaurant residue, for sodium hydroxide was 88.01% with guava bagasse and for potassium hydroxide was 74.20% with banana peel. After enzymatic hydrolysis, the maximum values for XOS production were of 54.14% with banana peel residue (peroxide solubilized), 59.86% with guava bagasse (sodium hydroxide solubilized), 50.42% for orange bagasse (peroxyde solubilized) and 50.80% with restaurant residue (potassium hydroxide solubilized). This study determined autohydrolysis, acid hydrolysis and enzymatic hydrolysis conditions that maximized XOS production with low amount of xylose production using agroindustrial and food waste.
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Palavras-chave
Agroindustrial waste, Fruit waste, Xylan, Alkaline extraction, Autohydrolysis, Acid hydrolysis, Enzymatic hydrolysis, Xylooligosaccharides, Prebiotic effect, Resíduo agroindustrial, Resíduo de frutas, Xilana, Extração alcalina, Auto-hidrólise, Hidrólise ácida, Hidrólise enzimática, Xilooligossacarídeos, Efeito prebiótico