| Autor: |
Almeida Lessa, Ozana, Neves Silva, Fabiane, Tavares, Iasnaia Maria de Carvalho, Carvalho Fontes Sampaio, Igor, Bispo Pimentel, Adriana, Ferreira Leite, Selma Gomes, Gutarra, Melissa Limoeiro Estrada, Galhardo Pimenta Tienne, Lucas, Irfan, Muhammad, Bilal, Muhammad, Marques dos Anjos, Paulo Neilson, Salay, Luiz Carlos, Franco, Marcelo |
| Předmět: |
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| Zdroj: |
Preparative Biochemistry & Biotechnology; Oct2023, Vol. 53 Issue 9, p1154-1163, 10p |
| Abstrakt: |
Lignocellulosic residues, such as cocoa bean shell (FI), are generated in large quantities during agro-industrial activities. Proper management of residual biomass through solid state fermentation (SSF) can be effective in obtaining value-added products. The hypothesis of the present work is that the bioprocess promoted by P. roqueforti can lead to structural changes in the fibers of the fermented cocoa bean shell (FF) that confer characteristics of industrial interest. To unveil such changes, the techniques of FTIR, SEM, XRD, TGA/TG were used. After SSF, an increase of 36.6% in the crystallinity index was observed, reflecting the reduction of amorphous components such as lignin in the FI residue. Furthermore, an increase in porosity was observed through the reduction of the 2θ angle, which gives the FF a potential candidate for applications of porous products. The FTIR results confirm the reduction in hemicellulose content after SSF. The thermal and thermogravimetric tests showed an increase in the hydrophilicity and thermal stability of FF (15% decomposition) in relation to the by-product FI (40% decomposition). These data provided important information regarding changes in the crystallinity of the residue, existing functional groups and changes in degradation temperatures. This work presents a new approach for solid state fermentation based on the study of structural changes caused by Penicillium roquefort, which is important to understand the changes in the lignocellulosic matrix after the fungus growth. The results provided important information regarding changes in the crystallinity of the residue, existing functional groups and changes in degradation temperatures. Consequently, they can help in proposals for the total use of the residual solid after fermentation, as well as contribute to reducing the lack of this information in the literature. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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