Abstract
We investigated antifungal properties of two kraft-pulping liquors as potential environmentally friendly wood preservatives targeting in deterioration by white rot (WRF) and brown rot fungi (BRF). The in vitro antifungal activity of crude black liquor (BL) and the product from a hydrothermal gasification (BLWSupc) process were investigated. Both products showed high bioactivity, with BL completely inhibiting the activity of WRF and BRF; 80% was entirely suppressed at low BL concentrations (5–10% vol/vol). Using the BLWSupc at 2.55% wt/wt, we achieved the same inhibitory effect as BL (15% vol/vol) for the two fungi. These antifungal effects can be explained by the composition of liquors that act as antioxidants, promoting enzymatic inactivation and inhibiting the growth of WRF and BRF. BLWSupc exhibited radical quenching activity against DPPH of 43.9%, and the BL, a phenolic content about 20 times higher (23.635 mg/L) than BLWSupc (2.093 mg/L), suggesting that antifungal activity of BL and BLW is related to their chemical composition. An opportunity demonstrated by this study is the reuse of BLWSupc as a protective treatment within a sustainable chain.
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