RT Journal Article
T1 Enhancing the recovery of volatile fatty acids from strawberry extrudate through anaerobic fermentation at different pH values
A1 Cubero Cardoso, Juan
A1 Russo, Egidio
A1 Trujillo Reyes, Ángeles
A1 Villa Gomez, Denys
A1 Esposito, Giovanni
A1 González Fermoso, Fernando
A1 Serrano, Antonio
AB tastedproducts. Adequate management of this substrate would entail a new source ofbenefit for the berry sector, instead of a costly waste to be treated. The aim of thiswork 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 pHcontrol (operational pH around 7). Anaerobic digestion at pH 7 resulted in a negligibleaccumulation of VFA, being mainly degraded to methane. The operation at the other pHsresulted in a marked drop in methane production and, thus, the accumulation of VFA. AtpH 9, around 50% of the fed CODtot (total chemical oxygen demand) was accumulated asVFA. Acetic acid represented 61% of these total VFA. The operation at pH 5 resulted in alower VFA accumulation, i.e. 15% fed CODtot, although the VFA profile was more complexthan at pH 9. Propionic and butyric acids represented 43% and 32%, respectively, of thetotal VFA accumulated at pH 5.
PB Elsevier
SN 2352-1864
SN 10.1016/j.eti.2022.102587
YR 2022
FD 2022
LK https://hdl.handle.net/10272/21688
UL https://hdl.handle.net/10272/21688
LA eng
NO Cubero-Cardoso, J., Russo, E., Serrano, A., Trujillo-Reyes, Á., Villa-Gomez, D., Esposito, G., & Fermoso, F. G. (2022). Enhancing the recovery of volatile fatty acids from strawberry extrudate through anaerobic fermentation at different pH values. In Environmental Technology & Innovation (Vol. 28, p. 102587). Elsevier BV. https://doi.org/10.1016/j.eti.2022.102587
NO The authors are very grateful to the Spanish Ministry of Science and Innovation for funding this research throughthe project PID2020-116698RB-100. Antonio Serrano is grateful to the Spanish Ministry of Science, Innovation, andUniversities 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, Consejeríade Economía y Conocimiento (Project UHU-1257728), for providing additional financial support. Funding for open accesscharge: Universidad de Granada/CBUA. The authors also wish to express their gratitude to Javier Ramiro-Garcia and AinoaBotana Samper for their assistance with this research.
DS Repositorio Institucional de la Universidad de Huelva
RD 30 may 2026