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
收藏
页码：46 / 58
页数：13
相关论文
共 123 条
  • [1] Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties
    Alasalvar, C
    Grigor, JM
    Zhang, DL
    Quantick, PC
    Shahidi, F
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2001, 49 (03) : 1410 - 1416
  • [2] Alm Bergvall U., 2013, EUR J FORES IN PRESS
  • [3] Green Chemistry: Principles and Practice
    Anastas, Paul
    Eghbali, Nicolas
    [J]. CHEMICAL SOCIETY REVIEWS, 2010, 39 (01) : 301 - 312
  • [4] [Anonymous], 2009, BIOEC 2030 DES POL A, DOI DOI 10.1787/9789264056886-EN
  • [5] ARCADIS, 2009, ASS OPT IMPR MAN BIO
  • [6] Carrots of Many Colors Provide Basic Nutrition and Bioavailable Phytochemicals Acting as a Functional Food
    Arscott, Sara A.
    Tanumihardjo, Sherry A.
    [J]. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2010, 9 (02): : 223 - 239
  • [7] Avfall Sverige, 2008, 200802 AVF SVER
  • [8] Chemical Composition and Nutritional Value of Protein Concentrates Isolated from Potato (Solanum tuberosum L.) Fruit Juice by Precipitation with Ethanol or Ferric Chloride
    Bartova, Veronika
    Barta, Jan
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2009, 57 (19) : 9028 - 9034
  • [9] Assessment of energy performance in the life-cycle of biogas production
    Berglund, M
    Börjesson, P
    [J]. BIOMASS & BIOENERGY, 2006, 30 (03) : 254 - 266
  • [10] Analysis of Bioactive Compounds in Seven Citrus Cultivars
    Bermejo, A.
    Llosa, M. J.
    Cano, A.
    [J]. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2011, 17 (01) : 55 - 62
12345678910