Broken rice, a low-cost starchy residue of the rice industry, can be an interesting substrate to reduce the polyhydroxyalkanoates (PHAs) production cost. However, since the most common PHAs-producing strains lack amylases, this waste must be firstly hydrolysed by additional commercial enzymes. In this work, the acidogenesis phase of the anaerobic digestion was exploited as efficient hydrolysis step to convert broken rice into volatile fatty acids (VFAs) to be used as PHAs carbon source by Cupriavidus necator DSM 545, one of the most promising PHAs-producing microbes. Broken rice, both non-hydrolysed and enzymatically hydrolysed, was processed in two continuous stirred tank reactors, at hydraulic retention times (HRT) of 5, 4 and, 3 days, to produce VFAs. The highest VFAs levels were obtained from non-hydrolysed broken rice which was efficiently exploited for PHAs accumulation by C. necator DSM 545. PHAs contents were higher after 96 h of incubation and, noteworthy, reached the highest value of 0.95 g/L in the case of 4 days HRT without any chemicals supplementation, except vitamins. Moreover, in view of a biorefinery approach, the residual solid fraction was used for methane production resulting in promising CH levels. Methane yields were very promising again for 4 days HRT. As such, this HRT resulted to be the most suitable to obtain effluents with high promise in terms of both PHAs accumulation and CH production. In addition, these results demonstrate that broken rice could be efficiently processed into two valuable products without any costly enzymatic pre-treatment and pave the way for future biorefining approaches where this by-product can be converted in a cluster of added-value compounds. Techno-economical estimations are in progress to assess the feasibility of the entire process, in view of supporting the low-cost conversion of organic waste into valuable products.
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http://dx.doi.org/10.1016/j.scitotenv.2022.153931 | DOI Listing |
J Food Sci
December 2024
College of Mechanical and Electrical Engineering, Inner Mongolia Agricultural University, Hohhot, China.
Food Chem X
December 2024
Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Viet Nam.
VD20 broken rice, a byproduct of rice milling, shows significant potential for value-added applications, particularly in functional beverage production. This study investigates the impact of homogenization and pasteurization on the quality and stability of VD20 broken rice-based beverages. Homogenization at speeds 6000 to 12,000 rpm for 5 to 20 min improved product stability, while pasteurization between 80 and 95 °C for up to 20 min ensured microbial safety and extended shelf life.
View Article and Find Full Text PDFBMC Genomics
December 2024
Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, Guangdong, China.
Background: South China carp (Cyprinus carpio rubrofuscus), which is an economically important species, is traditionally cocultured with rice. Our previous study indicated that approximately 10-30% of these fish experienced growth arrest, severely impacting production. However, the molecular mechanism underlying growth inhibition in south China carp is currently unknown.
View Article and Find Full Text PDFMolecules
October 2024
Public Health and Environmental Policy in Southeast Asia Research Cluster (PHEP-SEA), Mahasarakham University, Kham Riang, Maha Sarakham 44150, Thailand.
Gamma-aminobutyric acid (GABA) from plants has several bioactivities, such as neurotransmission, anti-cancer cell proliferation, and blood pressure control. Its bioactivities vary when exposed to pH, heat, and ultraviolet. This study analyzed the protective effect of the GABA encapsulation technique using gum arabic (GA) and maltodextrin (MD) and the freeze-drying method.
View Article and Find Full Text PDFAnimals (Basel)
November 2024
Jilin Province Key Laboratory of Animal Nutrition and Feed Science, College of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, China.
In this study, three samples were randomly selected from corn, wheat, and broken rice before and after extrusion for electron microscope scanning, Fourier transform infrared spectral analysis, and in vitro digestion to investigate the impact of extrusion on physicochemical characteristics and starch digestion kinetics of cereals. The cereals used for extrusion were sourced identically before and after the process, with each analysis conducted in triplicate. The results showed that the extrusion compromised the physical structure of cereal, resulting in loose structure arrangement, and the ratio of Fourier transform infrared spectral absorbance at wavelength 1047 cm and 1022 cm, which characterized the short-range order of starch, was significantly reduced ( < 0.
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