Evaluation of the technological potential of four wastes from Amazon fruit industry in glucose and ethanol production

Abstract

AbstractThe diversity of fruits existing in the Amazon region has been extensively explored by local agroindustry, causing an increase in the volume of agro‐industrial wastes and generating the need to create ways not yet applied to use these materials as alternatives for their management. Using four different wastes from the Amazon fruit industry (Acerola fruit bagasse, Pupunha peels, and clusters and mango peels) the technological potential production of glucose and ethanol was investigated in a lab‐scale. An experimental design Type 22 was conducted to evaluate pretreatment with H2SO4 1%, ranging time (30–90 min), and a load of solids (5%–15%). The pretreated material was hydrolyzed with 15 FPU/g of Celluclast 1.5L from Trichoderma reesei and hydrolysates were fermented using Saccharomyces cerevisiae. The yields of ethanol and glucose were analyzed by HPLC. The wastes demonstrate the amount of lignocellulose ranging from 34.24 to 76.87%. Celluclast 1.5L was able to hydrolyze and produce glucose, ranging 0.78–1.95 g/L for acerola bagasse, 0.41–1.65 g/L for pupunha cluster, 2.56–4.50 g/L for the mango peel, and 0.55–1.09 g/L for the pupunha peel. Ethanol concentrations reached were 3.5–4.6 g/L, with 90.01 g ethanol/g glucose for the percentage of the theoretical maximum ethanol yield. The best results were obtained for mango peels waste for most fermentation parameters.Practical ApplicationsWastes of the Amazonian fruit culture demonstrate the presence of a large quantity of lignocellulosic material, which can be used in the production of value‐added products like glucose and ethanol. In this study, the pretreatment of the wastes with diluted sulfuric acid and enzymatic hydrolysis of the resulting material was conducted to evaluate the potential for glucose release and ethanol production from Amazonian waste. The studies will be useful for fruit waste management in northern of Brazil and adding value to the supply chain of the fruits involved.