Valorization of Chinese hickory shell as novel sources for the efficient production of xylooligosaccharides

• Main Authors: Chen, L. (Author), Huang, C. (Author), Li, B. (Author), Shen, X.J (Author), Sheng, J.-J (Author), Sun, S. (Author), Tang, L. (Author), Wang, Y. (Author), Wang, Z.-K (Author), Zhong, J.-L (Author)
• Format: Article
• Language: English
• Published: BioMed Central Ltd 2021
• Subjects: Chinese hickory shell; efficiency measurement; experimental study; Food industries; Food waste; Heteronuclear single quantum coherence; Heteronuclear single quantum coherence (HSQC); Heteronuclear single-quantum coherences; Higher yield; Hydrothermal pretreatment; nuclear magnetic resonance; Quantum theory; radioactive waste; Shells (structures); Valorisation; valorization; XOS; Xylo- oligosaccharides
• Online Access: View Fulltext in Publisher
• ISBN: 17546834 (ISSN)
• DOI: 10.1186/s13068-021-02076-9

Abstract: Chinese hickory shell, a by-product of the food industry, is still not utilized and urgent to develop sustainable technologies for its valorization. This research focuses on the systematical evaluation of degraded products and xylooligosaccharide production with high yield from the shell via hydrothermal process. The pretreatment was carried out in a bath pressurized reactor at 140–220 °C for 0.5–2 h. The results indicated that the pretreatment condition strongly affected the chemical structures and compositions of the liquid fraction. The maximum yield of XOS (55.3 wt%) with limitation of by-products formation was achieved at 160 °C for 2 h. High temperature (220 °C) and short time (0.5 h) contributed to hydrolysis of xylooligosaccharide with high DP to yield 37.5 wt% xylooligosaccharide with DP from 2 to 6. Xylooligosaccharide obtained mainly consisted of xylan with branches according to the HSQC NMR analysis. Overall, the production of XOS with a high yield from food waste will facilitate the valorization of food waste in the biorefinery industry. Graphical Abstract: [Figure not available: see fulltext.]. © 2021, The Author(s).