Structural-chemical characterization and potential of sisal bagasse for the production of polyols of industrial interest
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ORIGINAL PAPER
Structural‑chemical characterization and potential of sisal bagasse for the production of polyols of industrial interest Lorena Lucena de Medeiros1 · Flávio Luiz Honorato da Silva2 · Angela Lima Menêses de Queiroz1 · Ysrael Simões Lins de Oliveira2 · Evanildo Francisco de Souza Junior2 · Marta Suely Madruga1 · Marta Maria da Conceição3 Received: 10 April 2019 / Revised: 12 August 2019 / Accepted: 3 February 2020 © Associação Brasileira de Engenharia Química 2020
Abstract Sisal is a potential raw material for the production of bioproducts because it has high contents of cellulose and hemicellulose that generate fermentable sugars and can produce compounds of value for industrial use. The present study evaluates the structural composition of sisal bagasse to use it in the production of arabitol and xylitol. Sisal bagasse was characterized by determination of the moisture, pH, ash, soluble solids, extractives, alpha cellulose, holocellulose, hemicellulose and lignin. Electron microscopy and infrared and X-ray diffraction analyses were also performed. The cell growth of the yeast Debaryomyces hansenii in synthetic media was tested to determine the best conditions for the fermentation in the sisal bagasse hydrolysate. The results showed high amounts of hemicellulose (22.91%) in sisal bagasse biomass when compared to sugarcane and the conversion of hemicellulose, breaking into pentoses in the hydrolysed liquor from the sisal bagasse, was efficient (liquor rich in pentoses). These evidences were obtained through analytical determinations such as SEM and physical analyses of infrared and X-ray diffraction; in addition, the results showed that D. hansenii gave excellent arabitol production (1.14 g L−1) values in the sisal bagasse hydrolysate medium, thus demonstrating the importance of the biomass for obtaining bioproducts. Keywords Agave sisalana · Lignocellulosic biomass · Agroindustrial · Arabitol · Xylitol
Introduction Health concerns have grown worldwide due to eating disorders and diseases such as obesity, hypertension and diabetes, which continue to be major public health problems, caused mainly by a poor diet. For this reason, the demand for products with low sugar, salt and fat contents is increasing every year. However, the most recent controversy over food intake revolves around the excessive consumption of simple sugars (Rao et al. 2016).
* Lorena Lucena de Medeiros [email protected] 1
Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
2
Department of Chemical Engineering, Center of Technology, Federal University of Paraiba, João Pessoa, Paraíba, Brazil
3
Center for Technology and Regional Development, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
As an alternative, the consumption of artificial sweeteners has increased in recent decades, but the potential consequences of this practice on health have been the subject of constant debate. For this reason, alcohol or polyol sugars have been the topic of
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