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This study investigates the use of Brewers' Spent Grains (BSGs) as a sustainable biocomposite building materials, using cornstarch as a biopolymer binder. BSG aggregates are compared with hemp shives, a conventional aggregate known for its thermal properties. Starch is employed as a natural binder in three different formulations to further reduce the carbon footprint of the building material. Considering aggregates, the first formulation contains only BSGs, the second consists of half BSGs and half hemp shives, and the third uses only hemp shives. In addition, morphological analysis using Scanning Electron Microscopy (SEM) is conducted to examine the microstructure and porosity of the raw BSG and hemp shives. Hygrothermal properties are measured using Heat Flow Meter (HFM) and Dynamic Vapor Sorption (DVS) techniques, while mechanical properties are also assessed. Results indicate that the thermal conductivity of the BSG formulation (0.131 W/(m·K)) is double that of the hemp shives formulation (0.067 W/(m·K)), whereas the mixed BSG/hemp shives formulation exhibits a thermal conductivity of 0.106 W/(m·K). However, DVS measurements reveal better hygrothermal properties for the BSG formulation compared to the hemp shives formulation. Lastly, mechanical properties are found to be nearly equivalent across the three formulations. These findings suggest that BSG waste has potential as a viable material for use in construction. Further work on formulation optimization and durability is necessary to fully realize the potential of this waste in promoting a circular economy within the building materials industry. [ABSTRACT FROM AUTHOR]

In order to enhance the extraction efficiency of anthocyanins and subsequent comprehensive utilization of pomace from purple sweet potato (PSP), an improved microwave-assisted extraction (iMAE) of anthocyanins without dextrinization of starch was developed in this work. Firstly, the extraction conditions of PSP anthocyanins (PSPAs) were optimized by Response Surface Methodology (RSM) and the optimal parameters were as follows: solid-to-liquid ratio of 1:3 (g/mL), ethanol concentration of 30% with a small quantity of critic acid as regulating reagent of pH, microwave irradiation power of 320 w, extraction time of 500 s. Under the conditions, the yield of anthocyanins was 31.16 mg/100g PSP (RSD = 1.45%, n = 3), which was a relative error of -4.88% compared with the predicted value (32.76 mg/100 g PSP) by model of Response Surface Methodology. By HPLC-ESI-MS/MS analysis, the composition of anthocyanins obtained by iMAE is basically the same as that of ultrasound-assisted extraction with citric acid aqueous. And the residue obtained by iMAE was in its original appearance and the total sugar content (TSC) in pomace was 88.2% of that in fresh PSP. The iMAE provided a method for the quick extraction of anthocyanins with some advantages of high efficiency as conventional MAE, but avoided gelatinization of starch which is useful for further utilization of starch in pomace. [ABSTRACT FROM AUTHOR]

Ethanol production strategy was studied using multiple strain microbes from microwave irradiation (MI) pretreated sago waste. Sago waste (SW) was MI-pretreated for reducing sugars production using 2 heating media (water and sulfuric acid) under pretreatment conditions including MI power, pretreatment duration, and solid loading. When water was used, the pretreatment parameters were optimized using Box-Behnken Design (BBD). However, gelatinized starch and charring of SW led to an insignificant quadratic model. To mitigate the gelatinization problem while determining the best MI pretreatment conditions, water was substituted by sulfuric acid using single factor method. The highest reducing sugar yield of 261.5 mg/g SW was achieved at 7.5% solid loading, 6 min pretreatment duration, and 300 W MI power. The effectiveness of the pretreatment was ascertained by field-emission scanning electron microscopy (FESEM) and chemical-composition analysis. When fermenting MI-pretreated SW using ragi tapai, simultaneous saccharification of starch and ethanol production was evidenced from the sugar/ethanol profile. A resulted yield of 7.24 g ethanol/100 g SW confirmed the fermentability of MI-pretreated SW. The ethanol production was well fitted into the modified Gompertz model.

We analyzed the effect of high hydrostatic pressure (HHP) treatment on reducing sugar production in the tuberous root of sweet potato ( Ipomoea batatas ), based on pressure-gelatinization of starch and subsequent saccharification by internal amylases. HHP treatment at up to 600 MPa at ambient temperature for 10 min did not apparently affect the reducing sugar concentration in tuberous root. However, HHP treatment at 100 to 500 MPa and 60 °C or 70 °C for 10 min increased reducing sugar concentration as both the pressure and temperature increased. The reducing sugar concentration after HHP treatment at 500 MPa and 70 °C for 10 min was roughly comparable to that of the thermal treatment control (80 °C for 10 min under atmospheric pressure). HHP treatment enabled the gelatinization and enzymatic saccharification of starch in the tuberous root of sweet potato, at a lower temperature than required by thermal treatment at atmospheric pressure. [ABSTRACT FROM AUTHOR]

Ethanol production strategy was studied using multiple strain microbes from microwave irradiation (MI) pretreated sago waste. Sago waste (SW) was MI-pretreated for reducing sugars production using 2 heating media (water and sulfuric acid) under pretreatment conditions including MI power, pretreatment duration, and solid loading. When water was used, the pretreatment parameters were optimized using Box-Behnken Design (BBD). However, gelatinized starch and charring of SW led to an insignificant quadratic model. To mitigate the gelatinization problem while determining the best MI pretreatment conditions, water was substituted by sulfuric acid using single factor method. The highest reducing sugar yield of 261.5 mg/g SW was achieved at 7.5% solid loading, 6 min pretreatment duration, and 300 W MI power. The effectiveness of the pretreatment was ascertained by field-emission scanning electron microscopy (FESEM) and chemical-composition analysis. When fermenting MI-pretreated SW using ragi tapai, simultaneous saccharification of starch and ethanol production was evidenced from the sugar/ethanol profile. A resulted yield of 7.24 g ethanol/100 g SW confirmed the fermentability of MIpretreated SW. The ethanol production was well fitted into the modified Gompertz model. [ABSTRACT FROM AUTHOR]