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Techno-functional properties of fractions produced by a biorefinery scheme

Authors
  • Espinosa Pardo, Faber Ariel
Publication Date
Nov 30, 2020
Source
HAL-INRIA
Keywords
Language
English
License
Unknown
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Abstract

The concept of biorefinery has emerged as an industrial facility where biomass is transformed into a wide range of marketable products and energy, and the accumulation of agro-residues is significantly reduced. This work proposed a biorefinery scheme from corn germ and walnut press-cake as by-products. For corn germ, the scheme involved a first step of oil recovery by different methods followed by protein extraction while solid residues were assessed for stabilizing emulsions (Pickering emulsions). It was demonstrated that protein functionalities (such as solubility, water absorption, foaming and emulsifying capacities) were influenced by oil extraction method, and that corn germ meals showed high capacity to stabilize oil-in-water emulsions. For walnut press-cake, a source of oil and phenolic antioxidants, the scheme focused on ultrasound assisted extraction of phenolics from the defatted cake, and the stabilizing ability of the residue particles. Extracts exhibited a high capacity of scavenging free radicals (DPPH) and walnut cake particles allowed to fabricate highly stable oil-in-water emulsions with fine droplets (1-2 µm). Ultrasound assisted extraction was also applied to recover phenolics from a third by-product that was a grape pomace. Influent parameters of extraction were statistically identified for both matrices with trends positively modeled by second-order polynomial equations.

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