在造副产品的价值化方面取得了进展
Ilary Belardi1, Giovanni De Francesco1, Vincenzo Alfeo2
1Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06121 Perugia, Italy.
Food chemistry
|November 14, 2024
概括
酒生产产生有价值的副产品,如花费的谷物,蜂和酵母. 本综述探讨了它们的生物分子和生物提炼方法,以在食品,生物能源和材料中实现可持续的应用.
科学领域:
- 生物技术和工业微生物学
- 可持续化学 可持续化学
- 废弃物价值化 废弃物价值化 废弃物价值化
背景情况:
- 酒是世界上消费量最多的酒精饮料.
- 造酒产生了大量的副产品:消耗的谷物,消耗的酒和消耗的酵母.
- 这些副产品是有价值的生物分子的丰富来源.
研究的目的:
- 审查酒副产品作为生物分子来源的特性.
- 突出这些副产品的价值化生物提炼方法.
- 评估各种应用的工业可扩展性和可行性.
主要方法:
- 关于过去十年科学出版物的文献综述.
- 分析生物提炼技术及其相关的优缺点.
- 评估酒副产品的潜在应用.
主要成果:
- 确定了酒副产品中的关键生物分子:蛋白质,纤维素,半纤维素,素,化合物和脂质.
- 详细介绍了各种生物提炼技术,用于提取和利用这些生物分子.
- 评估了工业规模应用的技术准备和经济可行性.
结论:
- 酒副产品是可持续化学和材料生产的重要,未充分利用的资源.
- 生物提炼提供了可行的途径,将废物流转化为有价值的产品.
- 进一步开发和扩大特定的生物炼油技术对于广泛的工业采用至关重要.
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