RT Journal Article
T1 Accumulation of Volatile Fatty Acids from Hydrothermally Treated Strawberry Extrudate through Anaerobic Fermentation at Different pH Values
A1 Serrano, Antonio
A1 Russo, Egidio
A1 Chaves Quesada, Blanca
A1 Cubero Cardoso, Juan
A1 Trujillo Reyes, Ángeles
A1 Esposito, Giovanni
A1 Xu, Xiaofan
A1 González Fermoso, Fernando
AB The accumulation of volatile fatty acids (VFAs) through the anaerobic fermentation oforganic waste, such as strawberry extrudate, is proposed for this work. A hydrothermal treatmentwas carried out, and it was proposed to break the complex matrix of the strawberry extrudate tofavour the hydrolysis stage of the anaerobic digestion process. The production of volatile fatty acidsfrom treated and untreated strawberry was evaluated by adjusting the pH to 5 and 9. After thehydrothermal treatment of the strawberry extrudate, an increase in the solubilisation of organic matter,such as sugars and phenols, was observed. In the production of VFAs by means of anaerobic digestionof the pretreated strawberry extrudate, a significant increase in the accumulation of volatile fattyacids was demonstrated at a pH of 9 with respect to the untreated strawberry extrudate. In addition,the operational pH also had a strong effect on the individual VFA profile. A stream enriched in aceticacid was obtained at a pH of 9 (around 65% of the VFAs), whereas the operation at a pH of 5 resultedin a more complex composition with a high percentage of propionic acid (29% of the VFAs).
PB MDPI
SN 2073-4395 (electrónico)
YR 2022
FD 2022-12
LK https://hdl.handle.net/10272/22292
UL https://hdl.handle.net/10272/22292
LA eng
NO Serrano, A., Russo, E., Chaves-Quesada, B., Cubero-Cardoso, J., Trujillo-Reyes, Á., Esposito, G., Xu, X., & Fermoso, F. G. (2022). Accumulation of Volatile Fatty Acids from Hydrothermally Treated Strawberry Extrudate through Anaerobic Fermentation at Different pH Values. In Agronomy (Vol. 13, Issue 1, p. 120). MDPI AG. https://doi.org/10.3390/agronomy13010120
NO The authors are also very grateful to the Spanish Ministry of Science and Innovation for funding this research through the project PID2020-116698RB-I00.Fernando G. Fermoso gratefully acknowledges financial support by the Fulbright Program, which is sponsored by the U.S. Department of State, the U.S.–Spain Fulbright Commission, and Florida Polytechnic University. In addition, Antonio Serrano is grateful to the Economic Transformation, Industry, Knowledge and Universities Department of the AndalusiaAutonomous Government for his Emergia fellowship (EMERGIA20_00114).
DS Repositorio Institucional de la Universidad de Huelva
RD 31 may 2026