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

9 Páginas.-- 7 FigurasStrawberry 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 CODtot (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 CODtot, 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.The authors are very grateful to the Spanish Ministry of Science and Innovation for funding this research through the project PID2020-116698RB-100. Antonio Serrano is grateful to the Spanish Ministry of Science, Innovation, and Universities for his Juan de la Cierva-Incorporación fellowship (IJC2019-040933-I) and to the Economic Transformation, Industry, Knowledge and Universities Department of the Andalucia Autonomous Government for his Emergia fellowship (EMERGIA20_00114). The authors are grateful to the Regional Government of Andalusia, Junta de Andalucía, Consejería de Economía Conocimiento (Project UHU-1257728), for providing additional financial support. Funding for open access charge: Universidad de Granada/CBUA. The authors also wish to express their gratitude to Javier Ramiro-Garcia and Ainoa Botana Samper for their assistance with this research.Peer reviewe