Biomass: biorefinery as a model to boost the bioeconomy in Costa Rica, a review

Introduction. The lignocellulosic biomass that comes from agricultural residues, crops dedicated to wood energy, lignocellulosic biological residues as food by-products, kitchen scraps from homes, restaurants, and commercial premises, as well as cultivated algae, can be considered raw materials for the development of the bioeconomy. Since its composition is mainly based on cellulose, hemicellulose, and lignin; they can be used to produce various value-added products from bio-construction blocks in integrated bio-refinery processes. Objective. To stablish the importance of using biomass as a raw material for its incorporation in circular economy models in biorefinery processes, such as considerations of biomass management and pretreatment of biomass, the intrinsic potential for obtaining substances of commercial value depending on the carbon chain. Development. Approximately 90 % of lignocellulosic dry matter consists of cellulose (30-60 %), hemicellulose (20-40 %), and lignin (10-25 %) interrelated in a heteromatrix, while the remainder consists of ash and extracts. It is estimated that the biomass-based power generation potential in Costa Rica ranges close to 600 MW and active projects that generate about 122 MW have been identified. Conclusion. The use of biomass is an important element to be incorporated into the production of bioenergy and the development of a renewable chemical industry that leads to the achievement of objectives framed in the development of a bio-economic model, where Costa Rica has begun its parallel incursion to the advance of the 21st century.Introducción. La biomasa lignocelulósica que proviene de residuos agrícolas, cultivos dedicados a la dendroenergía, residuos biológicos lignocelulósicos como subproductos de alimentos, sobras de cocina de hogares, restaurantes y locales comerciales, así como algas cultivadas, pueden ser considerados materias primas para el desarrollo de la bioeconomía. Dado que su composición se basa mayoritariamente en celulosa, hemicelulosa y lignina; materiales de base para la producción de diversos productos de valor agregado a partir de bloques de bioconstrucción en procesos integrados de bio-refinería. Objetivo. Establecer la importancia del uso de la biomasa como materia prima para su incorporación en los modelos de economía circular en los procesos de biorrefinería, tales como consideraciones de manejo de biomasa y pretratamiento de biomasa, el potencial intrínseco para la obtención de sustancias de valor comercial en función de la cadena de carbono. Desarrollo. Aproximadamente el 90 % de la materia seca lignocelulósica consiste en celulosa (30-60 %), hemicelulosa (20-40 %) y lignina (10-25 %) interrelacionados en una heteromatriz, mientras que el resto consiste en cenizas y extractos. Se estima que el potencial de generación de energía a base de biomasa oscila en Costa Rica cerca a los 600 MW y se han identificado proyectos activos que generan cerca de 122 MW. Conclusión. El aprovechamiento de la biomasa es un elemento importante para ser incorporado en la producción de bioenergía y desarrollo de una industria química renovable que conlleve a la consecución de objetivos enmarcados en el desarrollo de un modelo bio-económico, donde Costa Rica ha iniciado su incursión paralela al avance del siglo XXI

Ellagic acid production using polyphenols from orange peel waste by submerged fermentation

Background Biotechnological processes are part of modern industry as well as stricter environmental requirements. The need to reduce production costs and pollution demands for alternatives that involve the integral use of agro-industrial waste to produce bioactive compounds. The citrus industry generates large amounts of wastes due to the destruction of the fruits by microorganisms and insects together with the large amounts of orange waste generated during the production of juice and for sale fresh. The aim of this study was used orange wastes rich in polyphenolic compounds can be used as source carbon of Aspergillus fumigatus MUM 1603 to generate high added value compounds, for example, ellagic acid and other molecules of polyphenolic origin through submerged fermentation system. Results The orange peel waste had a high concentration of polyphenols, 28% being condensed, 27% ellagitannins, 25% flavonoids and 20% gallotannins. The major polyphenolic compounds were catechin, EA and quercetin. The conditions, using an experimental design of central compounds, that allow the production of the maximum concentration of EA (18.68mg/g) were found to be: temperature 30°C, inoculum 2×107 (spores/g) and orange peel polyphenols 6.2 (g/L). Conclusion The submerged fermentation process is an effective methodology for the biotransformation of molecules present in orange waste to obtain high value-added as ellagic acid that can be used as powerful antioxidants, antibacterial and other applications.L. Sepúlveda thanks CONACYT for the support provided through the program “Postdoctoral stays abroad for the consolidation of research groups” with proposal number 262627. This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2019 unit and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. Zlatina Genisheva wish to thank to FCT for the financial support (SFRH/BPD/108868/2015).info:eu-repo/semantics/publishedVersio

Developing a Descriptive Sensory Characterization of Flour Tortilla Applying Flash Profile

For any food, it is important to know consumption, preference, and the characteristics as quality parameters that are important to consumers of a product. The descriptive methodologies are an important tool to know the quality attributes of the products. Within these methodologies is the flash profile (FP), which is based on the generation of the distinctive attributes of the products without any expensive and time-consuming training sessions. The aim of this research was to study the consumption and preference of flour tortillas by consumers and to develop the descriptive characterization of the tortillas by using the flash profile method. The wheat flour tortillas used were two commercial and two handcrafted samples. Ten experienced panelists participated as the FP panel. The panelists generated 22 descriptors, six for texture, seven for appearance, five for odor, and four for flavor. These descriptors differentiate the samples of the flour tortillas. The panelists’ performance was assessed using the consensus index (Rc = 0.508). The first two dimensions of the Generalized Procrustes Analysis represent 83.78% of the data variability. Flash profile proved to be an easy and rapid technique that allowed the distinctive attributes of flour tortillas to be obtained