Anaerobic digestion (AD) of lignocellulosic wastes (LW) has garnered substantial interest because of its notable energy and nutrient recovery, along with its potential for reducing greenhouse gas emissions. However, the LW is resistant to degradation, and its hydrolysis typically requires harsh conditions, hence the need for a pretreatment. Conducting a life cycle assessment (LCA) to evaluate the pretreatment of LW is an effective way to assess the environmental impacts associated with various pretreatment methods. This work evaluates and compares three scenarios for handling lignified tomato green waste (TGW), generated in the Greater of Agadir in Morocco, in terms of their environmental impacts and energy demand, using the LCA approach, performed with OpenLCA software. To achieve this aim, the impact of these scenarios on 11 indicators is studied. The analyzed management options include a base case scenario S0 where TGW undergoes a direct anaerobic digestion (AD), organosolv pretreatment of TGW followed by AD of the free-lignin fraction (S1), and choline chloride-based deep eutectic solvent (DES) delignification followed by AD of the free-lignin fraction (S2). The data used for the analysis comes from the Tamelast landfill, laboratory tests, literature, CML-IA baseline and Monte Carlo simulation calculations. The results obtained showed that the introduction of pretreatments in S1 and S2 mitigates significantly the environmental impact in different categories compared to S0. Scenario S2, with its enhanced recovery processes, shows the highest positive environmental contributions, despite its reliance on additional external electricity. S1 and S0 both respect energy circularity. Through this study, it has been demonstrated that chemical pretreatment of LW is energy, water and solvent-intensive and requires a large investment. It opens up perspectives for further works on pretreatment using natural DES technology, its development and its applications in the delignification of ligneous biomass on an industrial scale.
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