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Few studies on hydrothermal treatment (HT) of food waste (FW) considered the impact of melanoidins formation due to Maillard reaction on acidogenic fermentation. Here, the effects of different melanoidins doses on volatile fatty acid (VFA) production were investigated. Results showed that the solubilization and degradation of proteins can be inhibited by the presence of melanoidins. At the high-dose melanoidins, VFA production from FW was reduced by 12%. Besides, the bovine serum albumin degradation rate declined 22% with the high-dose melanoidins effectively identified their inhibition effect. However, the unaffected carbohydrates utilization led to insignificant VFA disparity at lower doses of melanoidins, because carbohydrates contributed the major VFA yield. The consumption of substrates due to melanoidins formation mainly caused VFA reduction, which contributed to 82% of substantial VFA loss. Therefore, controlling the formation of melanoidins may help the application of HT and enhance the resource recovery from FW.
This article was published in the following journal.
Name: Bioresource technology
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A process of waste disposal involving the conversion of green waste (i.e. leaves, organic matter, food waste, manure) into soil-enhancing matter.
Waste products which, upon release into the atmosphere, water or soil, cause health risks to humans or animals through skin contact, inhalation or ingestion. Hazardous waste sites which contain hazardous waste substances go here.
Sites that receive and store WASTE PRODUCTS. Some facilities also sort, process, and recycle specific waste products.
Substances capable of inhibiting, retarding or arresting the process of fermentation, acidification or other deterioration of foods.
A slightly acid milk food produced by fermentation due to the combined action of Lactobacillus acidophilus and Streptococcus thermophilus.
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