Metabolic changes associated with chilling injury tolerance in tomato fruit with hot water pretreatment

2022 ◽  
Author(s):  
Francisco Delgado‐Vargas ◽  
Milton Vega‐Álvarez ◽  
Alexis Landeros Sánchez ◽  
Gabriela López‐Angulo ◽  
Nancy Y. Salazar‐Salas ◽  
...  
Keyword(s):  
Tomato Fruit ◽  
Chilling Injury ◽  
Metabolic Changes ◽  
Hot Water ◽  
Water Pretreatment ◽  
Injury Tolerance ◽  
Hot Water Pretreatment

scholarly journals Evaluating polymer interplay after hot water pretreatment to investigate maize stem internode recalcitrance

2021 ◽  
Vol 14 (1) ◽  
Author(s):  
Amandine Leroy ◽  
Xavier Falourd ◽  
Loïc Foucat ◽  
Valérie Méchin ◽  
Fabienne Guillon ◽  
...  
Keyword(s):  
Cell Wall ◽  
Negative Impact ◽  
Lignin Content ◽  
Structural Features ◽  
Hot Water ◽  
Condensed State ◽  
Structural Factors ◽  
Water Pretreatment ◽  
Hot Water Pretreatment ◽  
The Impact

Abstract Background Biomass recalcitrance is governed by various molecular and structural factors but the interplay between these multiscale factors remains unclear. In this study, hot water pretreatment (HWP) was applied to maize stem internodes to highlight the impact of the ultrastructure of the polymers and their interactions on the accessibility and recalcitrance of the lignocellulosic biomass. The impact of HWP was analysed at different scales, from the polymer ultrastructure or water mobility to the cell wall organisation by combining complementary compositional, spectral and NMR analyses. Results HWP increased the kinetics and yield of saccharification. Chemical characterisation showed that HWP altered cell wall composition with a loss of hemicelluloses (up to 45% in the 40-min HWP) and of ferulic acid cross-linking associated with lignin enrichment. The lignin structure was also altered (up to 35% reduction in β–O–4 bonds), associated with slight depolymerisation/repolymerisation depending on the length of treatment. The increase in $${T}_{1\rho }^{H}$$ T 1 ρ H , $${T}_{HH}$$ T HH and specific surface area (SSA) showed that the cellulose environment was looser after pretreatment. These changes were linked to the increased accessibility of more constrained water to the cellulose in the 5–15 nm pore size range. Conclusion The loss of hemicelluloses and changes in polymer structural features caused by HWP led to reorganisation of the lignocellulose matrix. These modifications increased the SSA and redistributed the water thereby increasing the accessibility of cellulases and enhancing hydrolysis. Interestingly, lignin content did not have a negative impact on enzymatic hydrolysis but a higher lignin condensed state appeared to promote saccharification. The environment and organisation of lignin is thus more important than its concentration in explaining cellulose accessibility. Elucidating the interactions between polymers is the key to understanding LB recalcitrance and to identifying the best severity conditions to optimise HWP in sustainable biorefineries.

scholarly journals Liquid Hot Water Pretreatment and Enzymatic Hydrolysis as a Valorization Route of Italian Green Pepper Waste to Delivery Free Sugars

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1640
Author(s):  
M.A. Martín-Lara ◽  
L. Chica-Redecillas ◽  
A. Pérez ◽  
G. Blázquez ◽  
G. Garcia-Garcia ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Liquid Fraction ◽  
Hot Water ◽  
Effect Of Temperature ◽  
Green Pepper ◽  
Free Sugars ◽  
Liquid Hot Water Pretreatment ◽  
Liquid Hot Water ◽  
Water Pretreatment ◽  
Hot Water Pretreatment

In this work, liquid hot water pretreatment (autohydrolysis) was used to improve enzymatic hydrolysis of a commonly consumed vegetable waste in Spain, Italian green pepper, to finally produce fermentable sugars. Firstly, the effect of temperature and contact time on sugar recovery during pretreatment (in insoluble solid and liquid fraction) was studied in detail. Then, enzymatic hydrolysis using commercial cellulase was performed with the insoluble solid resulting from pretreatment. The objective was to compare results with and without pretreatment. The results showed that the pretreatment step was effective to facilitate the sugars release in enzymatic hydrolysis, increasing the global sugar yield. This was especially notable when pretreatment was carried out at 180 °C for 40 min for glucose yields. In these conditions a global glucose yield of 61.02% was obtained. In addition, very low concentrations of phenolic compounds (ranging from 69.12 to 82.24 mg/L) were found in the liquid fraction from enzymatic hydrolysis, decreasing the possibility of fermentation inhibition produced by these components. Results showed that Italian green pepper is an interesting feedstock to obtain free sugars and prevent the enormous quantity of this food waste discarded annually.

Optimizing Liquid Hot Water pretreatment conditions to enhance sugar recovery from wheat straw for fuel-ethanol production

Fuel ◽  
2008 ◽  
Vol 87 (17-18) ◽  
pp. 3640-3647 ◽  
Author(s):  
J.A. Pérez ◽  
I. Ballesteros ◽  
M. Ballesteros ◽  
F. Sáez ◽  
M.J. Negro ◽  
...  
Keyword(s):  
Ethanol Production ◽  
Wheat Straw ◽  
Fuel Ethanol ◽  
Hot Water ◽  
Sugar Recovery ◽  
Liquid Hot Water Pretreatment ◽  
Liquid Hot Water ◽  
Water Pretreatment ◽  
Pretreatment Conditions ◽  
Hot Water Pretreatment

scholarly journals Improvement of sugar yields from corn stover using sequential hot water pretreatment and disk milling

2016 ◽  
Vol 216 ◽  
pp. 706-713 ◽  
Author(s):  
Sun Min Kim ◽  
Bruce S. Dien ◽  
M.E. Tumbleson ◽  
Kent D. Rausch ◽  
Vijay Singh
Keyword(s):  
Corn Stover ◽  
Hot Water ◽  
Water Pretreatment ◽  
Hot Water Pretreatment

Antioxidant enzymatic changes in bell pepper fruit associated with chilling injury tolerance induced by hot water

2021 ◽  
Author(s):  
López‐Angulo Gabriela ◽  
López‐Velázquez Jordi Gerardo ◽  
Vega‐García Misael Odín ◽  
Bojórquez‐Acosta Wendy Denisse ◽  
Delgado‐Vargas Francisco ◽  
...  
Keyword(s):  
Chilling Injury ◽  
Hot Water ◽  
Bell Pepper ◽  
Pepper Fruit ◽  
Injury Tolerance ◽  
Enzymatic Changes

scholarly journals Does Acid Addition Improve Liquid Hot Water Pretreatment of Lignocellulosic Biomass towards Biohydrogen and Biogas Production?

2020 ◽  
Vol 12 (21) ◽  
pp. 8935 ◽  
Author(s):  
George Dimitrellos ◽  
Gerasimos Lyberatos ◽  
Georgia Antonopoulou
Keyword(s):  
Lignocellulosic Biomass ◽  
Biogas Production ◽  
Hot Water ◽  
Liquid Hot Water ◽  
Acid Addition ◽  
Water Pretreatment ◽  
Inhibitory Compounds ◽  
Production Of Hydrogen ◽  
Potential Inhibitors ◽  
Hot Water Pretreatment

The effect of liquid hot water (LHW) pretreatment with or without acid addition (A-LHW) on the production of hydrogen—through dark fermentation (DF)—and methane—through anaerobic digestion (AD)—using three different lignocellulosic biomass types (sunflower straw (SS), grass lawn (GL), and poplar sawdust (PS)) was investigated. Both pretreatment methods led to hemicellulose degradation, but A-LHW resulted in the release of more potential inhibitors (furans and acids) than the LHW pretreatment. Biological hydrogen production (BHP) of the cellulose-rich solid fractions obtained after LHW and A-LHW pretreatment was enhanced compared to the untreated substrates. Due to the release of inhibitory compounds, LHW pretreatment led to higher biochemical methane potential (BMP) than A-LHW pretreatment when both separated fractions (liquid and solid) obtained after pretreatments were used for AD. The recovered energy in the form of methane with LHW pretreatment was 8.4, 12.5, and 7.5 MJ/kg total solids (TS) for SS, GL, and PS, respectively.

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