Microwaves as a pretreatment for enhancing enzymatic hydrolysis of pineapple industrial waste for bioethanol production

[EN] The pineapple industry generates significant amounts of residues which are classified as lignocellulosic residual biomass. In the present paper, microwaves are studied as a pretreatment to improve pineapple waste saccharification. Different microwave (MW) powers (10.625, 8.5, 6.375, 4.25 and 2.125 W/g) and exposure times (1-20 min) were applied to the solid part of the waste before enzymatic hydrolysis. Infrared thermography was used to assess temperature evolution and structural modifications were evaluated by Cryo-SEM. Sugar content and fermentation inhibitors (phenols, furfural and hydroxymethylfurfural) were also determined. MW increased sugar yield as long as intermediate powers were used (up to 6.375 W/g). However, high powers and longer treatments resulted in sugar degradation and/or a decrease in the efficiency of the enzymatic hydrolysis process. Temperature records indicated that thermal sugar degradation may occur in those cases. The presence of fermentation inhibitors have been confirmed and related to prolonged MW treatments. Microscopic observations suggested that mild microwave pretreatments may promote microstructural changes that enhance enzyme performance, whereas harsher treatments could increase tissue compactness and reduce the effectiveness of the enzymatic treatment. It is concluded that microwave pretreatments using the appropriate energy supply and exposure time enhances saccharification efficiency, potentially improving further bioethanol yield. (C) 2016 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.The authors would like to thank the Universitat Politecnica de Valencia for the FPI-UPV (2011) Program funds.Conesa Domínguez, C.; Seguí Gil, L.; Laguarda-Miro, N.; Fito Maupoey, P. (2016). Microwaves as a pretreatment for enhancing enzymatic hydrolysis of pineapple industrial waste for bioethanol production. Food and Bioproducts Processing. 100:203-213. doi:10.1016/j.fbp.2016.07.001S20321310