Best Conditions for the Production of Natural Isopentyl Acetate (Banana Aroma) from Cheese Industry Waste: An Experimental Precursor Approach

In some fermentation systems, whey components (lactose, proteins and minerals) can produce isopentyl acetate (IA). An analysis of the best conditions for IA production with <i>Kluyveromyces marxianus</i> was developed in this work. The experiment design was two-factor and three-level des...

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Autores principales:	Carlos Alberto Gómez-Aldapa, Javier Castro-Rosas, Antioco López-Molina, Carolina Conde-Mejía, Cuauhtémoc Francisco Pineda-Muñoz, Angélica Jiménez-González, Sergio Alejandro Medina-Moreno, Martha Patricia Falcón-León, Laura Conde-Báez
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	waste valorization dairy industry whey fermentation anomeric protons central composite design Chemical technology TP1-1185 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/7508d47858444ffa8f430eb10b492411
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id	oai:doaj.org-article:7508d47858444ffa8f430eb10b492411
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spelling	oai:doaj.org-article:7508d47858444ffa8f430eb10b4924112021-11-25T18:50:01ZBest Conditions for the Production of Natural Isopentyl Acetate (Banana Aroma) from Cheese Industry Waste: An Experimental Precursor Approach10.3390/pr91118802227-9717https://doaj.org/article/7508d47858444ffa8f430eb10b4924112021-10-01T00:00:00Zhttps://www.mdpi.com/2227-9717/9/11/1880https://doaj.org/toc/2227-9717In some fermentation systems, whey components (lactose, proteins and minerals) can produce isopentyl acetate (IA). An analysis of the best conditions for IA production with <i>Kluyveromyces marxianus</i> was developed in this work. The experiment design was two-factor and three-level design based on a response surface methodology (RSM) using Design-Expert<sup>®</sup> software. The analysis of anomeric protons by nuclear magnetic resonance (1H-NMR) showed 81.25% of β lactose content. This characteristic favored the production of IA. The maximum output (Mp) of IA, determined by gas chromatography, was 9.52 g/L (<i>p</i> < 0.05). The central composite design (CCD) was used to perform the factor analysis. Results showed that concentrations of 0.03 (g/L) ammonium sulphate and 0.3 (<i>v</i>/<i>v</i>) of isoamyl alcohol are the best conditions for a maximum rate of IA production. The production of IA can reduce the discharge of whey, allowing its reuse and revaluation.Carlos Alberto Gómez-AldapaJavier Castro-RosasAntioco López-MolinaCarolina Conde-MejíaCuauhtémoc Francisco Pineda-MuñozAngélica Jiménez-GonzálezSergio Alejandro Medina-MorenoMartha Patricia Falcón-LeónLaura Conde-BáezMDPI AGarticlewaste valorizationdairy industrywhey fermentationanomeric protonscentral composite designChemical technologyTP1-1185ChemistryQD1-999ENProcesses, Vol 9, Iss 1880, p 1880 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	waste valorization dairy industry whey fermentation anomeric protons central composite design Chemical technology TP1-1185 Chemistry QD1-999
spellingShingle	waste valorization dairy industry whey fermentation anomeric protons central composite design Chemical technology TP1-1185 Chemistry QD1-999 Carlos Alberto Gómez-Aldapa Javier Castro-Rosas Antioco López-Molina Carolina Conde-Mejía Cuauhtémoc Francisco Pineda-Muñoz Angélica Jiménez-González Sergio Alejandro Medina-Moreno Martha Patricia Falcón-León Laura Conde-Báez Best Conditions for the Production of Natural Isopentyl Acetate (Banana Aroma) from Cheese Industry Waste: An Experimental Precursor Approach
description	In some fermentation systems, whey components (lactose, proteins and minerals) can produce isopentyl acetate (IA). An analysis of the best conditions for IA production with <i>Kluyveromyces marxianus</i> was developed in this work. The experiment design was two-factor and three-level design based on a response surface methodology (RSM) using Design-Expert<sup>®</sup> software. The analysis of anomeric protons by nuclear magnetic resonance (1H-NMR) showed 81.25% of β lactose content. This characteristic favored the production of IA. The maximum output (Mp) of IA, determined by gas chromatography, was 9.52 g/L (<i>p</i> < 0.05). The central composite design (CCD) was used to perform the factor analysis. Results showed that concentrations of 0.03 (g/L) ammonium sulphate and 0.3 (<i>v</i>/<i>v</i>) of isoamyl alcohol are the best conditions for a maximum rate of IA production. The production of IA can reduce the discharge of whey, allowing its reuse and revaluation.
format	article
author	Carlos Alberto Gómez-Aldapa Javier Castro-Rosas Antioco López-Molina Carolina Conde-Mejía Cuauhtémoc Francisco Pineda-Muñoz Angélica Jiménez-González Sergio Alejandro Medina-Moreno Martha Patricia Falcón-León Laura Conde-Báez
author_facet	Carlos Alberto Gómez-Aldapa Javier Castro-Rosas Antioco López-Molina Carolina Conde-Mejía Cuauhtémoc Francisco Pineda-Muñoz Angélica Jiménez-González Sergio Alejandro Medina-Moreno Martha Patricia Falcón-León Laura Conde-Báez
author_sort	Carlos Alberto Gómez-Aldapa
title	Best Conditions for the Production of Natural Isopentyl Acetate (Banana Aroma) from Cheese Industry Waste: An Experimental Precursor Approach
title_short	Best Conditions for the Production of Natural Isopentyl Acetate (Banana Aroma) from Cheese Industry Waste: An Experimental Precursor Approach
title_full	Best Conditions for the Production of Natural Isopentyl Acetate (Banana Aroma) from Cheese Industry Waste: An Experimental Precursor Approach
title_fullStr	Best Conditions for the Production of Natural Isopentyl Acetate (Banana Aroma) from Cheese Industry Waste: An Experimental Precursor Approach
title_full_unstemmed	Best Conditions for the Production of Natural Isopentyl Acetate (Banana Aroma) from Cheese Industry Waste: An Experimental Precursor Approach
title_sort	best conditions for the production of natural isopentyl acetate (banana aroma) from cheese industry waste: an experimental precursor approach
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/7508d47858444ffa8f430eb10b492411
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Best Conditions for the Production of Natural Isopentyl Acetate (Banana Aroma) from Cheese Industry Waste: An Experimental Precursor Approach

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