Enhancing the recovery of volatile fatty acids from strawberry extrudate through anaerobic fermentation at different pH values

Abstract

Strawberry extrudate (SE) is a by-product derived from the elaboration of strawberry-tasted products. Adequate management of this substrate would entail a new source of benefit for the berry sector, instead of a costly waste to be treated. The aim of this work is to assess the potential use of SE as a carbon soured for volatile fatty acids (VFA) production through anaerobic fermentation at controlled pH (5, and 9) and without pH control (operational pH around 7). Anaerobic digestion at pH 7 resulted in a negligible accumulation of VFA, being mainly degraded to methane. The operation at the other pHs resulted in a marked drop in methane production and, thus, the accumulation of VFA. At pH 9, around 50% of the fed COD tot (total chemical oxygen demand) was accumulated as VFA. Acetic acid represented 61% of these total VFA. The operation at pH 5 resulted in a lower VFA accumulation, i.e. 15% fed COD tot , although the VFA profile was more complex than at pH 9. Propionic and butyric acids represented 43% and 32%, respectively, of the total VFA accumulated at pH 5. • Operation at pH 5 and 9 effectively limited the methanogenesis activity. • pH 9 was the most effective pH to produce volatile fatty acids, mainly acetic acid. • Accumulation of propionic and butyric acids was favoured at pH 5. • pH 7 favoured the production of biogas instead of the accumulation of acids.