2026-05-05T21:04:08Zhttps://uvadoc.uva.es/oai/request

oai:uvadoc.uva.es:10324/824642026-03-25T12:07:51Zcom_10324_1173com_10324_931com_10324_894col_10324_1371

2026-02-02T16:32:55Z urn:hdl:10324/82464 A green strategy to transform pineapple peel into biobutanol includes microwave pretreatment and in-situ butanol recovery. Moraes Altafini, Rafael de López Linares, Juan Carlos González Galán, Alba Mei García Cubero, María Teresa Reginatto, Valeria Coca Sanz, Mónica Producción Científica Pineapple peel, a residue rich in free sugars, can be hydrolyzed under mild conditions. Here, direct enzymatic hydrolysis (EH) of pineapple peel in the presence of Cellic CTec 2 at only 5 FPU g-¹ of pineapple peel dry mass yielded a hydrolysate containing 50.3 g L-¹ total sugars, but which was poorly fermentable. Pretreating the pineapple peel with microwave (MW) at 130 °C in the presence of water provided a fermentable residue containing 43.7 g L-¹ total sugars that generated 8.4 g L-¹ butanol. Thus, thermal treatment helped to overcome fermentation hindrance. Treating the pineapple peel with MW at 130 °C followed by EH at enzyme loading of 5 FPU g-1 DM gave a fermentable hydrolysate containing 50.6 g L-¹ total sugars. Fermenting this hydrolysate in a bioreactor with in-situ butanol recovery by gas stripping with a pulse of glucose/fructose solution increased the butanol concentration to 9.8 ± 0.4 g L-¹. Overall, microwave pretreatment was essential to obtain a fermentable hydrolysate from pineapple peel, while gas stripping facilitated butanol removal during fermentation. 2026-02-02T16:32:55Z 2026-02-02T16:32:55Z 2026 2028-01-28 info:eu-repo/semantics/article de Moraes Altafini R, López-Linares JC, González-Galán AM, Garcia- Cubero MT, Reginatto V, Coca M, A green strategy to transform pineapple peel into biobutanol includes microwave pretreatment and in-situ butanol recovery., Renewable Energy, 125341. https://doi.org/10.1016/ j.renene.2026.125341. https://uvadoc.uva.es/handle/10324/82464 https://doi.org/10.1016/j.renene.2026.125341 125341 eng https://www.sciencedirect.com/science/article/pii/S0960148126001667?via%3Dihub info:eu-repo/semantics/embargoedAccess http://creativecommons.org/licenses/by-nc-nd/4.0/ © 2026 Elsevier. Attribution-NonCommercial-NoDerivatives 4.0 Internacional Elsevier Ltd.