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LAPSE:2023.4362

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

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

February 23, 2023

Abstract
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 Kluyveromyces marxianus 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® 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 (p < 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 (v/v) 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.

Record ID

LAPSE:2023.4362

Keywords

anomeric protons, central composite design, dairy industry, waste valorization, whey fermentation

Subject

Process Design

Suggested Citation

Gómez-Aldapa CA, Castro-Rosas J, López-Molina A, Conde-Mejía C, Pineda-Muñoz CF, Jiménez-González A, Medina-Moreno SA, Falcón-León MP, Conde-Báez L. Best Conditions for the Production of Natural Isopentyl Acetate (Banana Aroma) from Cheese Industry Waste: An Experimental Precursor Approach. (2023). LAPSE:2023.4362

Author Affiliations

Gómez-Aldapa CA: Ingeniería en Química de Alimentos, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km 4.5, Pachuca 42090, Hidalgo, Mexico [ORCID]
Castro-Rosas J: Ingeniería en Química de Alimentos, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km 4.5, Pachuca 42090, Hidalgo, Mexico [ORCID]
López-Molina A: División Académica Multidisciplinaria de Jalpa de Méndez, Universidad Juárez Autónoma de Tabasco, Carretera Estatal Libre Villahermosa-Comalcalco Km 27 s/n, Ranchería Ribera Alta, Jalpa de Méndez 86205, Tabasco, Mexico [ORCID]
Conde-Mejía C: División Académica Multidisciplinaria de Jalpa de Méndez, Universidad Juárez Autónoma de Tabasco, Carretera Estatal Libre Villahermosa-Comalcalco Km 27 s/n, Ranchería Ribera Alta, Jalpa de Méndez 86205, Tabasco, Mexico [ORCID]
Pineda-Muñoz CF: Ingeniería en Biotecnología, Universidad Politécnica de Pachuca, Ex-Hacienda de Santa Bárbara, Zempoala 43830, Hidalgo, Mexico
Jiménez-González A: Ingeniería en Biotecnología, Universidad Politécnica de Pachuca, Ex-Hacienda de Santa Bárbara, Zempoala 43830, Hidalgo, Mexico [ORCID]
Medina-Moreno SA: Ingeniería en Biotecnología, Universidad Politécnica de Pachuca, Ex-Hacienda de Santa Bárbara, Zempoala 43830, Hidalgo, Mexico [ORCID]
Falcón-León MP: Ingeniería en Biotecnología, Universidad Politécnica de Pachuca, Ex-Hacienda de Santa Bárbara, Zempoala 43830, Hidalgo, Mexico
Conde-Báez L: Ingeniería en Biotecnología, Universidad Politécnica de Pachuca, Ex-Hacienda de Santa Bárbara, Zempoala 43830, Hidalgo, Mexico [ORCID]

Journal Name

Processes

Volume

Issue

First Page

1880

Year

2021

Publication Date

2021-10-21

DOI:

https://doi.org/10.3390/pr9111880