Usage of the common mango agroindustrial waste (mangifera indica L.) in the destraction of fermentables sugars

Abstract

The common mango waste (Mangifera indica L.) is a vegetable material containing a high level of lignocelluloses tissue which can be used to obtain fermentable metabolites and fermentation products. In this study hydrolysis treatments were applied to the common mango in order to make the conversion of its polysaccharides to fermentable sugar units. Acid hydrolysis was applied to three different concentrations of dilute sulphuric acid. An enzymatic hydrolysis with two types of commercial enzymes to different concentrations in standard work conditions, was also applied. In addition, a thermic hydrolysis was applied at two different temperatures. At each treatment, the following tests were applied: total sugar concentration, reduced sugar concentration, and percentage of cellulose and hemicellulose residuals. Based on the data obtained from the tests, the best treatments were identified and so the best combinations of the best hydrolysis treatments were carried out. The most significant treatment for individual tests was acid hydrolysis at 0, 50% v/v sulphuric acid at 80◦C for one hour. In the combined treatments the most relevant result was the treatment that combined the enzymatic hydrolysis (as pretreatment) plus a thermic hydrolysis and acid hydrolysis. For security reasons in the reagents use, as well as in the elimination of collateral adverse effects for further alcoholic fermentation, a procedure involving thermic hydrolysis as pretreatment and enzymatic hydrolysis, was chosen as the main treatment with the most appropriate application in the fermentable metabolites production from common mango waste in order to produce alcohol. Further studies have allowed approaching the hydrolysis via microbial with Aspergillus niger and Trichoderma viride, as well as the alcoholic fermentation post-treatment hydrolytic using previous studies. The simultaneous hydrolysis and alcoholic fermentation, and recently performing the simultaneity of the processes, adding a recombining yeast that has the capacity to ferment sugars from five carbons.