TY - JOUR
T1 - Valorization of starchy, cellulosic, and sugary food waste into hydroxymethylfurfural by one-pot catalysis
AU - Yu, Iris K.M.
AU - Tsang, Daniel C.W.
AU - Yip, Alex C.K.
AU - Chen, Season S.
AU - Ok, Yong Sik
AU - Poon, Chi Sun
N1 - Funding Information:
The authors appreciate the financial support from the Hong Kong International Airport Environmental Fund (K-ZJKC) and the Environment and Conservation Fund (K-ZB78); the provision of food waste by South China Reborn Resources Co. Ltd.; and the experimental assistance from Nuray Chan, Rachel Wong, and Jiamin Li for this study.
PY - 2017
Y1 - 2017
N2 - This study aimed to produce a high-value platform chemical, hydroxymethylfurfural (HMF), from food waste and evaluate the catalytic performance of trivalent and tetravalent metals such as AlCl3, CrCl3, FeCl3, Zr(O)Cl2, and SnCl4 for one-pot conversion. Starchy food waste, e.g., cooked rice and penne produced 4.0–8.1 wt% HMF and 46.0–64.8 wt% glucose over SnCl4 after microwave heating at 140 °C for 20 min. This indicated that starch hydrolysis was effectively catalyzed but subsequent glucose isomerization was rate-limited during food waste valorization, which could be enhanced by 40-min reaction to achieve 22.7 wt% HMF from cooked rice. Sugary food waste, e.g., kiwifruit and watermelon, yielded up to 13 wt% HMF over Sn catalyst, which mainly resulted from naturally present fructose. Yet, organic acids in fruits may hinder Fe-catalyzed dehydration by competing for the Lewis sites. In contrast, conversion of raw mixed vegetables as cellulosic food waste was limited by marginal hydrolysis at the studied conditions (120–160 °C and 20–40 min). It is interesting to note that tetravalent metals enabled HMF production at a lower temperature and shorter time, while trivalent metals could achieve a higher HMF selectivity at an elevated temperature. Further studies on kinetics, thermodynamics, and reaction pathways of food waste valorization are recommended.
AB - This study aimed to produce a high-value platform chemical, hydroxymethylfurfural (HMF), from food waste and evaluate the catalytic performance of trivalent and tetravalent metals such as AlCl3, CrCl3, FeCl3, Zr(O)Cl2, and SnCl4 for one-pot conversion. Starchy food waste, e.g., cooked rice and penne produced 4.0–8.1 wt% HMF and 46.0–64.8 wt% glucose over SnCl4 after microwave heating at 140 °C for 20 min. This indicated that starch hydrolysis was effectively catalyzed but subsequent glucose isomerization was rate-limited during food waste valorization, which could be enhanced by 40-min reaction to achieve 22.7 wt% HMF from cooked rice. Sugary food waste, e.g., kiwifruit and watermelon, yielded up to 13 wt% HMF over Sn catalyst, which mainly resulted from naturally present fructose. Yet, organic acids in fruits may hinder Fe-catalyzed dehydration by competing for the Lewis sites. In contrast, conversion of raw mixed vegetables as cellulosic food waste was limited by marginal hydrolysis at the studied conditions (120–160 °C and 20–40 min). It is interesting to note that tetravalent metals enabled HMF production at a lower temperature and shorter time, while trivalent metals could achieve a higher HMF selectivity at an elevated temperature. Further studies on kinetics, thermodynamics, and reaction pathways of food waste valorization are recommended.
KW - Biomass conversion
KW - Biorefinery
KW - Food waste
KW - HMF
KW - Metal catalysts
KW - Waste valorization
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U2 - 10.1016/j.chemosphere.2017.06.095
DO - 10.1016/j.chemosphere.2017.06.095
M3 - Article
C2 - 28672690
AN - SCOPUS:85021189653
SN - 0045-6535
VL - 184
SP - 1099
EP - 1107
JO - Chemosphere
JF - Chemosphere
ER -