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    Por favor, use este identificador para citar o enlazar este ítem:https://uvadoc.uva.es/handle/10324/49013

    Título
    Biorefinery of discarded carrot juice to produce carotenoids and fermentation products
    Autor
    Ramos Andrés, MartaAutoridad UVA
    Aguilera Torre, Beatriz
    García Serna, JuanAutoridad UVA Orcid
    Año del Documento
    2021
    Editorial
    Elsevier
    Descripción
    Producción Científica
    Documento Fuente
    Journal of Cleaner Production, 2021, vol. 323, 129139
    Abstract
    Discarded carrots are a major food waste that is produced from cultivation to sale. This waste has high humidity, which generates not only economic but also environmental problems, requiring a specific biorefinery for its valorization. The pulp and the juice were separated and received a different treatment. The juice was subjected to a process of separation and purification using several diafiltration cycles (30 kDa) giving rise to a fraction rich in carotenoids (4996.4 μg/g) and a fraction rich in sugars (84.83 ± 3.26 g/L) and nutrients. The carotenoids have potential applications in the food and pharmaceutical industry; therefore, they were formulated through encapsulation with gum Arabic using spray drying and freeze drying. Encapsulation using spray drying was effective as it improved stability in water and reduced degradation by 51.9% compared to unencapsulated carotenoids. The sugar-rich fraction was valorized to obtain lactic acid and ethanol through three types of fermentation: with autochthonous microorganisms, with lactic acid bacteria, and with yeast, resulting in obtaining mostly lactic acid (17.64 ± 1.54 g/L) or ethanol (49.46 ± 0.28 g/L). The addition of 6% (w/v) of NaCl to the medium allowed the production of pure lactic acid with both autochthonous microorganisms and lactic bacteria. Sugar consumption was high (92.4–97.5%) except in cases with autochthonous microorganisms (23.3%) and lactic bacteria (43.8%) where a pH control seems to be necessary for total sugar consumption.
    Palabras Clave
    Ethanol
    Etanol
    Lactic acid
    Ácido láctico
    Fermentation
    Fermentación
    Pigments
    Pigmentos
    ISSN
    0959-6526
    Revisión por pares
    SI
    DOI
    10.1016/j.jclepro.2021.129139
    Patrocinador
    Junta de Castilla y León - Fondo Europeo de Desarrollo Regional (project CLU-2019-04)
    Ministerio de Ciencia, Innovación y Universidades - Fondo Europeo de Desarrollo Regional (project PID2019-105975GB-I00)
    Ministerio de Educación, Cultura y Deporte (project FPU15/06366)
    Version del Editor
    https://www.sciencedirect.com/science/article/pii/S0959652621033278?via%3Dihub
    Propietario de los Derechos
    © 2021 Elsevier
    Idioma
    eng
    URI
    https://uvadoc.uva.es/handle/10324/49013
    Tipo de versión
    info:eu-repo/semantics/publishedVersion
    Derechos
    openAccess
    Aparece en las colecciones
    • IPP - Artículos de revista [32]
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    Attribution-NonCommercial-NoDerivatives 4.0 InternacionalLa licencia del ítem se describe como Attribution-NonCommercial-NoDerivatives 4.0 Internacional

    Universidad de Valladolid

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