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High and low esterification degree pectins decomposition by hydrolysis and modified Maillard reactions for furfural production

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Abstract

In recent years, there has been a great interest in the conversion of lignocellulosic structures to furfural. There are many technologies available for this process. Nonetheless, the present work reports for the first time the use of pectin, a non-lignocellulosic structure, for furfural production. The pectin was extracted from food industry waste derived from cactuses, orange peels and mangoes peels. The extracted pectins were analyzed by infrared spectroscopy (ATR–FTIR) in order to evaluate the degree of esterification (DE). The high DE influences in the hydrolysis reaction in the following stages: (1) hydration, it allows a fast glycosidic bond cleavage in the polysaccharide. (2) Dehydration, an intermediary step in the furfural production from galacturonic acid. The Maillard reaction herein reported not only is used in a novel way to produce furfural but also it has been modified to be performed in acidic conditions to increase the furfural production rate. From the evaluated reactions, it was found that the highest furfural production was obtained with manila mango pectin (82.6 g/L) with a DE of 51.2%. These findings demonstrate that pectins with DE below 75%, the minimum value to be considered for applications in the food and pharmaceutical industries, could be applied for the generation of furfural, a chemical platform for the production of chemicals and biofuels.

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Scheme 1
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modified Maillard reaction in H2SO4 for cactus pectin (120 min)

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Abbreviations

DE:

Degree of esterification

GalA.:

Galacturonic acid

K.P.:

Kent mango peels pectin

M.P.:

Manila mango peels pectin

C.P.:

Cactus pectin

O.P.:

Orange peels pectin

A.P.:

Apple pectin

RH.:

Relative humidity

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Acknowledgements

The authors are grateful to Ing. Rubén Palomino Luna for his contribution with biomasses for this study. The first author wishes to thank colleague and friend Jessica Marquez León Ph.D. for supporting the write-up with inspiration and motivation, and thanks to Consejo Nacional de Ciencia y Tecnología (CONACyT, Ph.D scholarship #233787). The authors would also like to thank Katlin B Stivers for her contributions to language editing and proofreading.

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Authors and Affiliations

  1. Ingeniería en Energía, Universidad de la Ciénega del Estado de Michoacán, Lomas de la Universidad, Avenida Universidad No 3000, C.P. 59103, Sahuayo, Michoacán, Mexico

    Janneth López-Mercado

  2. Conn Center for Renewable Energy Research, University of Louisville, 40292, Louisville, KY, USA

    Apolo Nambo

  3. Departamento de Ingeniería de Industrias Alimentarias, Instituto Tecnológico de Estudios Superiores de Zamora, Km 7 carretera Zamora-La Piedad S/N, Col. El Sauz de Abajo, C.P. 59720, Zamora, Michoacán, Mexico

    María-Elena Toribio-Nava, Omar Melgoza-Sevilla & Luis Cázarez-Barragán

  4. Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Blvd. Marcelino García Barragán No 1421, C.P. 44430, Guadalajara, Jalisco, Mexico

    Leonardo Cajero-Zul & Luis-Guillermo Guerrero-Ramírez

  5. Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava No. 6, C.P. 78210, San Luis Potosí, SLP, Mexico

    Janneth López-Mercado, Brent E. Handy & Maria-Guadalupe Cardenas-Galindo

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  1. Janneth López-Mercado
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  2. Apolo Nambo
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  9. Maria-Guadalupe Cardenas-Galindo
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Correspondence to Janneth López-Mercado.

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López-Mercado, J., Nambo, A., Toribio-Nava, ME. et al. High and low esterification degree pectins decomposition by hydrolysis and modified Maillard reactions for furfural production. Clean Techn Environ Policy 20, 1413–1422 (2018). https://doi.org/10.1007/s10098-018-1570-y

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