Obtenção de etanol a partir do abacaxi pérola natural e contaminado
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Tipo de produção
Trabalho de Conclusão de Curso
Data
2023-12-07
Autores
Spiesz, Felipe Vitorassi
Oquini, Isabella Vespa
Divino, João Eduardo Felix
Lima, Maria Carolina Lopes Machado de
Oquini, Isabella Vespa
Divino, João Eduardo Felix
Lima, Maria Carolina Lopes Machado de
Orientador
Pratto, Bruna
Periódico
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Texto completo (DOI)
Palavras-chave
abacaxi,fusariose,fermentação,etanol,pineapple,fusariosis,fermentation,ethanol
Resumo
O abacaxi (Ananas comosus L.) é um fruto muito cultivado no Brasil e no mundo devido às suas características organolépticas como sabor, odor e textura. Dada a sua produção em larga escala, é evidente que há um grande desperdício em todas as etapas, desde o cultivo até o consumidor final. 30% desta perda está relacionada com a contaminação do fruto por fungos (Fusarium guttiforme) causando a doença fusariose, gerando o risco de contaminar outros frutos, animais e humanos, desta forma, deve ser validado o estudo da obtenção de etanol a partir dos produtos de descarte de abacaxi pérola. Através de algumas operações unitárias físicas, como corte, trituração, peneiramento e filtração à vácuo, foram preparadas as alíquotas a serem submetidas à fermentação anaeróbica. Para isso, se fez necessária a hidrólise enzimática dos resíduos celulósicos do abacaxi, como casca e coroa. As enzimas celulases foram utilizadas para converter a celulose e a hemicelulose em açúcares redutores, tais como glicose e xilose. Para avaliar a eficiência do processo, foi analisada a concentração de açúcares redutores nas etapas de hidrólise e fermentação, além do produto final (etanol) das amostras de fermentação. No decorrer do processo de transformação dos açúcares, presente nos resíduos do abacaxi, a refratometria e a cromatografia auxiliaram na identificação de todos os sólidos solúveis (açúcares redutores e não-redutores) presentes nas alíquotas de suco da polpa, e os açúcares fermentescíveis precedente e posteriormente à hidrólise, evidenciando que a reação de hidrólise enzimática foi de grande sucesso, apesar de que no hidrolisado, o teor de açúcares foi menor (9,8 °Brix), quando comparado ao suco in natura composto principalmente por frutose (11,8 °Brix). Por fim, de modo a determinar o teor total de etanol alcançado nos ensaios de fermentação do mosto, as amostras foram submetidas a uma análise através do uso de HPLC. Com isso, foi observado que as amostras hidrolisadas, devido ao fato de apresentar menos açúcares em sua composição do que o suco in natura, tem menor conversão na fermentação, gerando menor teor alcoólico. Apesar disso, devido à influência da fermentação natural do fruto decorrente da contaminação, as amostras fermentadas advindas do fruto e hidrolisado contaminados, apresentaram maior teor alcoólico, de 3,88%, quando comparado com a primeira etapa, utilizando abacaxis saudáveis, que tiveram teor alcoólico de 3,35%.
Pineapple (Ananas comosus L.) is a fruit widely grown in Brazil and around the world due to its organoleptic characteristics such as taste, smell and texture. Given its large-scale production, it is clear that there is a lot of waste at all stages, from cultivation to the final consumer. 30% of this loss is related to the contamination of the fruit by fungi (Fusarium guttiforme) causing the disease fusariosis, generating the risk of contaminating other fruits, animals and humans, so the study of obtaining ethanol from the waste products of pearl pineapple should be validated. Through some physical unit operations, such as cutting, crushing, sieving and vacuum filtration, the aliquots to be subjected to anaerobic fermentation were prepared. This required the enzymatic hydrolysis of the cellulosic waste from the pineapple, such as the peel and crown. Cellulase enzymes were used to convert cellulose and hemicellulose into reducing sugars such as glucose and xylose. To assess the efficiency of the process, the concentration of reducing sugars in the hydrolysis and fermentation stages was analyzed, as well as the final product (ethanol) of the fermentation samples. During the process of transforming the sugars present in the pineapple waste, refractometry and chromatography helped to identify all the soluble solids (reducing and non-reducing sugars) present in the aliquots of pulp juice, and the fermentable sugars before and after de hydrolysis, showing that the enzymatic hydrolysis reaction was very successful, although the sugar content of the hydrolysate was lower (9.8 °Brix) than that of the fresh juice, which was mainly composed of fructose (11.8 °Brix). Finally, in order to determine the total ethanol content achieved in the must fermentation trials, the samples were analyzed using HPLC. As a result, it was observed that the hydrolyzed samples, due to the fact that they have fewer sugars in their composition than the fresh juice, are less converted during fermentation, generating a lower alcohol content. Despite this, due to the influence of the natural fermentation of the fruit resulting from contamination, the fermented samples from the contaminated fruit and hydrolysate had a higher alcohol content of 3.88% when compared to the first stage, using healthy pineapples, which had an alcohol content of 3.35%.
Pineapple (Ananas comosus L.) is a fruit widely grown in Brazil and around the world due to its organoleptic characteristics such as taste, smell and texture. Given its large-scale production, it is clear that there is a lot of waste at all stages, from cultivation to the final consumer. 30% of this loss is related to the contamination of the fruit by fungi (Fusarium guttiforme) causing the disease fusariosis, generating the risk of contaminating other fruits, animals and humans, so the study of obtaining ethanol from the waste products of pearl pineapple should be validated. Through some physical unit operations, such as cutting, crushing, sieving and vacuum filtration, the aliquots to be subjected to anaerobic fermentation were prepared. This required the enzymatic hydrolysis of the cellulosic waste from the pineapple, such as the peel and crown. Cellulase enzymes were used to convert cellulose and hemicellulose into reducing sugars such as glucose and xylose. To assess the efficiency of the process, the concentration of reducing sugars in the hydrolysis and fermentation stages was analyzed, as well as the final product (ethanol) of the fermentation samples. During the process of transforming the sugars present in the pineapple waste, refractometry and chromatography helped to identify all the soluble solids (reducing and non-reducing sugars) present in the aliquots of pulp juice, and the fermentable sugars before and after de hydrolysis, showing that the enzymatic hydrolysis reaction was very successful, although the sugar content of the hydrolysate was lower (9.8 °Brix) than that of the fresh juice, which was mainly composed of fructose (11.8 °Brix). Finally, in order to determine the total ethanol content achieved in the must fermentation trials, the samples were analyzed using HPLC. As a result, it was observed that the hydrolyzed samples, due to the fact that they have fewer sugars in their composition than the fresh juice, are less converted during fermentation, generating a lower alcohol content. Despite this, due to the influence of the natural fermentation of the fruit resulting from contamination, the fermented samples from the contaminated fruit and hydrolysate had a higher alcohol content of 3.88% when compared to the first stage, using healthy pineapples, which had an alcohol content of 3.35%.