Valorization of agro‐industrial residues: Bioprocessing of animal fats to reduce their acidity

• Tipo: Artigo em Revista Científica Internacional
• Data: 2021-10-10

Autores

António A. Martins (Autor) FEUP; Teresa M. Mata (Autor) Outra; Nídia de Sá Caetano (Autor) FEUP; Soraia Andrade (Autor) Outra; Daniela Correia (Autor) Outra; Elisabete Matos (Autor) Outra

Revista

Título: Sustainability

Vol. 13 Nº 9

Página Inicial: 10837

ISSN: 2071-1050

Editora: MDPI

Indexação

ISI Web of Science

Scopus

Outras Informações

DOI: 10.3390/su131910837

Abstract (EN): Adding value to agro‐industrial residues is becoming increasingly important, satisfying needs to promote resources’ use efficiency and a more sustainable and circular economy. This work performs a parametric and kinetic study of enzymatic esterification of lard and tallow with high acidity, obtained by the rendering of slaughter by‐products, allowing their use as a feed ingredient and increasing their market value. After an initial analysis of potential enzyme candidates, a Candida antarctica lipase B was selected as a biocatalyst for converting free fatty acids (FFA) to esters, using excess ethanol as the reagent. Results show that the fat acidity can be reduced by at least 67% in up to 3 h of reaction time at 45 °C, using the mass ratios of 3.25 ethanol/FFA and 0.0060 enzyme/fat. Kinetic modelling shows an irreversible second‐order rate law, function of FFA, and ethanol concentration better fitting the experimental results. Activation energy is 54.7 kJ/mol and pre-exponential factor is 4.6 × 106 L mol−1 min−1. © 2021 by the authors. Licensee MDPI, Basel, Switzerland.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 18