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The Effect of Ionic Liquid Pretreatment on the Bioconversion of Tomato Processing Waste to Fermentable Sugars and Biogas

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Abstract

Tomato pomace is an abundant lignocellulosic waste stream from industrial tomato processing and therefore a potential feedstock for production of renewable biofuels. However, little research has been conducted to determine if pretreatment can enhance release of fermentable sugars from tomato pomace. Ionic liquids (ILs) are an emerging pretreatment technology for lignocellulosic biomass to increase enzymatic digestibility and biofuel yield while utilizing recyclable chemicals with low toxicity. In this study, pretreatment of tomato pomace with the ionic liquid 1-ethyl-3-methylimidazolium acetate ([C2mim][OAc]) was investigated. Changes in pomace enzymatic digestibility were affected by pretreatment time and temperature. Certain pretreatment conditions significantly improved reducing sugar yield and hydrolysis time compared to untreated pomace. Compositional analyses suggested that pretreatment primarily removed water-soluble compounds and enriched for lignocellulose in pomace, with only subtle changes to the composition of the lignocellulose. While tomato pomace was effectively pretreated with [C2mim][OAc] to improve enzymatic digestibility, as of yet, unknown factors in the pomace caused ionic liquid pretreatment to negatively affect anaerobic digestion of pretreated material. This result, which is unique compared to similar studies on IL pretreatment of grasses and woody biomass, highlights the need for additional research to determine how the unique chemical composition of tomato pomace and other lignocellulosic fruit residues may interact with ionic liquids to generate inhibitors for downstream fermentation to biofuels.

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Acknowledgments

The authors thank the Campbell Soup Company for providing tomato pomace samples. This work was supported by the New Research Initiatives and Collaborative Interdisciplinary Research Grants program provided by the University of California, Davis Academic Senate Committee on Research and by the National Institute of Food and Agriculture (project number CA-D-FST-2236-RR).

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Authors and Affiliations

  1. Department of Food Science and Technology, University of California, Davis, CA, USA

    Brittany J. Allison & Christopher W. Simmons

  2. Department of Chemical and Biotechnology Engineering, University of Chile, Santiago, Chile

    Juan Canales Cádiz

  3. Department of Biological and Agricultural Engineering, University of California, Davis, CA, USA

    Nardrapee Karuna & Tina Jeoh

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  1. Brittany J. Allison
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  2. Juan Canales Cádiz
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  3. Nardrapee Karuna
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Correspondence to Christopher W. Simmons.

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Supplementary Figure Supplementary Figure 1

Representative plots of empirical data describing release of reducing sugars during enzymatic hydrolysis of pomace pretreated using different conditions and a washed pomace control (shapes) and corresponding fitted non-linear regression models (dashed lines) are given for select samples across the design space to indicate the goodness of fit. (PNG 139 kb)

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Allison, B.J., Cádiz, J.C., Karuna, N. et al. The Effect of Ionic Liquid Pretreatment on the Bioconversion of Tomato Processing Waste to Fermentable Sugars and Biogas. Appl Biochem Biotechnol 179, 1227–1247 (2016). https://doi.org/10.1007/s12010-016-2061-4

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