Supercritical Carbon Dioxide Extraction of Value-Added Products and Thermochemical Synthesis of Platform Chemicals from Food Waste
- Authors
- Yu, Iris K. M.; Attard, Thomas M.; Chen, Season S.; Tsang, Daniel C. W.; Hunt, Andrew J.; Jerome, Francois; Ok, Yong Sik; Poon, Chi Sun
- Issue Date
- 21-1월-2019
- Publisher
- AMER CHEMICAL SOC
- Keywords
- Thermochemical conversion; Biomass decomposition; Waste valorization/recycling; Hydroxymethylfurfural; Levulinic acid; Sustainable biorefinery
- Citation
- ACS SUSTAINABLE CHEMISTRY & ENGINEERING, v.7, no.2, pp.2821 - 2829
- Indexed
- SCIE
SCOPUS
- Journal Title
- ACS SUSTAINABLE CHEMISTRY & ENGINEERING
- Volume
- 7
- Number
- 2
- Start Page
- 2821
- End Page
- 2829
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/68259
- DOI
- 10.1021/acssuschemeng.8b06184
- ISSN
- 2168-0485
- Abstract
- Immense global generation of food waste calls for advanced technologies to maximize the use of such renewable carbon-based resources. In this study, corn, taro, lettuce, and bean sprout, were valorized for the production of value-added chemicals via sequential supercritical CO2 (scCO(2)) extraction and thermochemical conversion. The scCO(2) extraction was performed at 350 bar and 50 degrees C for 60 min. The extracts of the lettuce contained sterols (764 mu g g(-1)) that have potential anticancer properties. While bean sprout extracts had a higher content of saturated fatty acids (641 mu g g(-1)), corn extracts comprised polyunsaturated acids (405 mu g g(-1)) as one of the major compounds, which are beneficial to cholesterol control. There were also notable amounts of wax esters (75-774 mu g g(-1)) in these food waste extracts. Taro extracts were rich in both saturated (2313 mu g g(-1)) and unsaturated fatty acids (1605 mu g g(-1)) and, in particular, contained difatty acids that exhibit pharmaceutical activities. Moreover, the solid residues after scCO(2) extraction served as the substrates for platform chemical production. The starch-rich substrates, i.e., taro and corn, resulted in 11-20% hydroxymethylfurfural (HMF) after microwave heating at 140 degrees C for 5-10 min using SnCl4 catalyst. In comparison, due to the high fiber content, lettuce and bean sprout required a higher temperature of 170-190 degrees C for chemical decomposition over H2SO4, generating a levulinic acid yield of-7%, in company with glucose and fructose as the coproducts. This study on the combined technologies suggested good compatibility between scCO(2) extraction and subsequent thermochemical conversion, producing a wide spectrum of value-added chemicals from biomass waste. We herein highlight the vast potential of integrated technologies for food waste valorization in achieving sustainable and carbon-efficient biorefineries.
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Collections - College of Life Sciences and Biotechnology > Division of Environmental Science and Ecological Engineering > 1. Journal Articles
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