Optimization of pretreatment and enzymatic hydrolysis conditions of tomato pomace for production of alcohols and esters by Kluyveromyces marxianus

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dc.authorscopusid2-s2.0-85099221063en_US
dc.authorwosidABI-7510-2020en_US
dc.contributor.authorKılmanoğlu, Hilal
dc.contributor.authorİşleten Hoşoğlu, Müge
dc.contributor.authorGüneşer, Onur
dc.contributor.authorKaragül-Yüceer, Yonca
dc.date.accessioned2025-02-10T08:31:02Z
dc.date.available2025-02-10T08:31:02Z
dc.date.issued2021en_US
dc.departmentFakülteler, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractTomato pomace (TP) is generated as a natural by product in a significant amount in the tomato processing industry, and it is a good source of lignocelluloses to produce some high-value products from fermentable sugars (FS). The present study was performed to produce FS by using either ultrasound-assisted dilute acid (UADA) or heat-treated dilute acid (HTDA) pretreatments of TP followed by enzymatic hydrolysis (EH). When HTDA and UADA were compared in terms of FS (g/L) concentration, HTDA pretreatment generally produced more FS content than UADA. The optimum conditions for HTDA pretreatment were the application of 2.5% H2SO4, 10% (w/v) solution of TP, and heating at 121 °C for 6 min, which yielded 31 g/L FS concentration. Beside the optimized conditions for EH of HTDA, pretreated TP required 1.5% of enzyme concentration and 6 h of hydrolysis time. In conclusion, the most abundant volatile organic compounds (VOCs) produced by K. marxianus in final tomato pomace hydrolysate (TPH) were isoamyl alcohol, phenyl ethyl alcohol, ethyl acetate and phenyl ethyl acetate in a 5-L bioreactor. Nine descriptive sensory terms were developed to characterize fermented TPH. The rose and sweet floral aromas were defined as aroma characteristics for TPH fermented by K. marxianus.en_US
dc.identifier.citationKılmanoğlu, H., Hoşoğlu, M. İ., Güneşer, O., & Karagül Yüceer, Y. (2021). Optimization of pretreatment and enzymatic hydrolysis conditions of tomato pomace for production of alcohols and esters by Kluyveromyces marxianus. LWT, 138, 110728. https://doi.org/10.1016/j.lwt.2020.110728en_US
dc.identifier.doi10.1016/j.lwt.2020.110728en_US
dc.identifier.issn0023-6438 / 1096-1127
dc.identifier.scopus2-s2.0-85099221063en_US
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2020.110728
dc.identifier.urihttps://hdl.handle.net/20.500.12428/29609
dc.identifier.volume138en_US
dc.identifier.wosWOS:000608242300079en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorKaragül-Yüceer, Yonca
dc.institutionauthorid0000-0002-9028-2923
dc.language.isoengen_US
dc.publisherElsevier Ltd.en_US
dc.relation.ispartofLWTen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.relation.tubitakinfo:eu-repo/grantAgreement/TUBITAK/SOBAG/1160659
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEnzymatic hydrolysisen_US
dc.subjectOptimizationen_US
dc.subjectPretreatmentsen_US
dc.subjectTomato pomaceen_US
dc.subjectVolatile organic compoundsen_US
dc.titleOptimization of pretreatment and enzymatic hydrolysis conditions of tomato pomace for production of alcohols and esters by Kluyveromyces marxianusen_US
dc.typearticleen_US

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