Bioresource utilisation by sustainable technologies in new value-added biorefinery concepts - two case studies from food and forest industry

被引：58

作者：

Ekman, Anna ^{[1
]}

Campos, Monica ^{[2
]}

Lindahl, Sofia ^{[2
]}

Co, Michelle ^{[3
]}

Borjesson, Pal ^{[1
]}

Karlsson, Eva Nordberg ^{[4
]}

Turner, Charlotta ^{[2
]}

机构：

[1] Lund Univ, Dept Technol & Soc, SE-22100 Lund, Sweden

[2] Lund Univ, Dept Chem, Ctr Anal & Synth, SE-22100 Lund, Sweden

[3] Uppsala Univ, Dept Phys & Analyt Chem, SE-75124 Uppsala, Sweden

[4] Lund Univ, Dept Chem, SE-22100 Lund, Sweden

来源：

JOURNAL OF CLEANER PRODUCTION | 2013年 / 57卷

基金：

瑞典研究理事会;

关键词：

Biocatalysis; By-products; Life cycle assessment; Extraction; High-value compounds; PRESSURIZED HOT-WATER; FATTY-ACID PROFILE; BETULINIC ACID; ENVIRONMENTAL ASSESSMENT; ANTIOXIDANT ACTIVITY; PHENOLIC-COMPOUNDS; PHYTOSTEROL CONTENT; BIOACTIVE COMPOUNDS; EXTRACTION; FLAVONOIDS;

D O I：

10.1016/j.jclepro.2013.06.003

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

This paper presents a trans-disciplinary assessment of new and innovative biorefinery concepts producing high-value chemical compounds from residues from agriculture, food and forest industries. There is a significant potential of biomass residues in Sweden suitable for the extraction of various compounds, including upgrading by biocatalytic processes, in addition to current energy generation. Two examples presented are quercetin extracted from onion waste by pressurised hot water in conjunction with enzymatic hydrolysis, and betulin from birch bark extracted by liquid CO2 containing ethanol. Inherent in these two extraction processes and production routes is the ability to show good environmental performance from a life cycle perspective. Extraction of high-value compounds also provides possibilities for innovation in the current agricultural, food and forest industry potentially leading to socio-economical benefits. (C) 2013 The Authors. Published by Elsevier Ltd. All rights reserved.

引用

页码：46 / 58

页数：13

共 123 条

[1] Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties [J].