Universidad de Burgos RIUBU Principal Default Universidad de Burgos RIUBU Principal Default
  • español
  • English
  • français
  • Deutsch
  • português (Brasil)
  • italiano
Universidad de Burgos RIUBU Principal Default
  • Ayuda
  • Contactez-nous
  • Faire parvenir un commentaire
  • Acceso abierto
    • Archivar en RIUBU
    • Acuerdos editoriales para la publicación en acceso abierto
    • Controla tus derechos, facilita el acceso abierto
    • Sobre el acceso abierto y la UBU
    • español
    • English
    • français
    • Deutsch
    • português (Brasil)
    • italiano
    • español
    • English
    • français
    • Deutsch
    • português (Brasil)
    • italiano
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Parcourir

    Tout RIUBUCommunautés & CollectionsPar date de publicationAuteursTitresSujetsCette collectionPar date de publicationAuteursTitresSujets

    Mon compte

    Ouvrir une sessionS'inscrire

    Statistiques

    Statistiques d'usage de visualisation

    Compartir

    Voir le document 
    •   Accueil de RIUBU
    • E-Prints
    • Untitled
    • Untitled
    • Artículos BIOIND
    • Voir le document
    •   Accueil de RIUBU
    • E-Prints
    • Untitled
    • Untitled
    • Artículos BIOIND
    • Voir le document

    Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/9585

    Título
    Fractionation and refining of pectic oligosaccharides derived from onion skins through continuous feed diafiltration
    Autor
    Ruiz Pérez, María OlgaAutoridad UBU Orcid
    Benito Román, OscarAutoridad UBU Orcid
    Beltrán Calvo, SagrarioAutoridad UBU Orcid
    Sanz Díez, Mª TeresaAutoridad UBU Orcid
    Publicado en
    Journal of Membrane Science. 2024, V. 708, 123054
    Editorial
    Elsevier
    Fecha de publicación
    2024-08
    ISSN
    0376-7388
    DOI
    10.1016/j.memsci.2024.123054
    Résumé
    In this work, a diafiltration-based process was investigated for the recovery of pectic oligosaccharides produced by subcritical water hydrolysis from onion skin waste. Four tubular ceramic membranes from 100 to 1 kDa were selected based on the molecular weight of the different galacturonic acid species present in the onion skin hydrolysate. All these membranes showed high selectivity towards pectic oligosaccharides, with low retention for free galacturonic acid, monosaccharides, organic acids, and other impurities. The 50 and 100 kDa membranes completely retained pectic oligosaccharides with a molecular weight exceeding 80 kDa, accounting for approximately 30 % of the initial pectic oligosaccharides in the hydrolysate. However, the purification rate was significantly slower using the 50 kDa membrane due to the increased cake layer resistance. Furthermore, it was examined a fractionation/purification cascade involving sequential diafiltration stages using 100, 10, and 1 kDa membranes at 25 °C, TMP = 1 bar, and a crossflow velocity of 1.5 m s−1. Approximately 87 % of the initial pectic oligosaccharides were successfully recovered and purified in the retentates, highlighting their potential for diverse applications due to their narrow molecular weight distribution, while phenolic compounds and other valuable low molecular weight molecules were recovered in the final permeate.
    Palabras clave
    Pectic oligosaccharide fractionation
    Diafiltration purification
    Membrane fouling
    Onion skin byproduct
    Green technologies
    Materia
    Ingeniería química
    Chemical engineering
    Biotecnología
    Biotechnology
    URI
    http://hdl.handle.net/10259/9585
    Versión del editor
    https://doi.org/10.1016/j.memsci.2024.123054
    Aparece en las colecciones
    • Artículos BIOIND
    Attribution-NonCommercial-NoDerivatives 4.0 Internacional
    Documento(s) sujeto(s) a una licencia Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 Internacional
    Fichier(s) constituant ce document
    Nombre:
    Ruiz-jms_2024.pdf
    Tamaño:
    5.053Mo
    Formato:
    Adobe PDF
    Thumbnail
    Voir/Ouvrir
    Nombre:
    Ruiz-jms_2024-Supplementary_data.pdf
    Tamaño:
    223.4Ko
    Formato:
    Adobe PDF
    Descripción:
    Datos complementarios
    Thumbnail
    Voir/Ouvrir

    Métricas

    Citas

    Ver estadísticas de uso

    Exportar

    RISMendeleyRefworksZotero
    • edm
    • marc
    • xoai
    • qdc
    • ore
    • ese
    • dim
    • uketd_dc
    • oai_dc
    • etdms
    • rdf
    • mods
    • mets
    • didl
    • premis
    Afficher la notice complète

    Universidad de Burgos

    Powered by MIT's. DSpace software, Version 5.10