Effect of dilute sulfuric acid pretreatment on the physicochemical properties and enzymatic hydrolysis of coffee cut-stems

• Autor(a) principal: Solarte-Toro, Juan Camilo
• Data de Publicação: 2020
• Outros Autores: Chacón-Pérez, Yessica, Piedrahita-Rodríguez, Sara, Giraldo, Jhonny Alejandro Poveda, Teixeira, J. A., Moustakas, Konstantinos, Alzate, Carlos Ariel Cardona
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/1822/64265
• topic: Coffee cut-stems; Crystallinity index; Dilute sulfuric acid pretreatment; ß-glucosidase supplementation; Enzymatic hydrolysis; β-glucosidase supplementation; Science & Technology

Coffee-cut stems are a potential fermentable sugars source, which can be upgraded in different value-added products and energy vectors. Nevertheless, there are few reports focused on the acid pretreatment and saccharification processes. Thus, this paper evaluates the effect of the acid pretreatment and saccharification conditions of coffee cut-stems to find the highest sugar yield. Thereafter, the influence of the residence time in the acid pretreatment and the -glucosidase supplementation in the saccharification process were analyzed. The combined severity factor and crystallinity index were used as metrics to evaluate both processes. In all assays, an increase in the crystallinity index was observed. Furthermore, a nonlinear trend of the combined severity factor respect to the residence time in the acid pretreatment was evidenced. The highest sugar yield was 66.75% with a combined severity factor of 1.84. The better saccharification process was achieved at combined severity factor of 2.01 with a digestibility of 43%. The addition of -glucosidase in the enzymatic hydrolysis allows increasing the value to 69.07%. Hence, low temperatures, acid concentrations, and the -glucosidase supplementation allows obtaining a high sugar yield from coffee cut stems.