Hydrolysis of Hazelnut Shells as a Carbon Source for Bioprocessing Applications and Fermentation

Uzuner, Sibel
Çekmecelioğlu, Deniz
Hazelnut shells are generated in large amounts from hazelnut processing. Currently, it is used as fuel. However, reuse in bioprocessing can release remarkable content of sugars, which can be used for production of additives such as enzymes widely used in the food industry. Thus, the present study was undertaken to determine the effect of single and combined chemical and enzymatic hydrolysis on the production of fermentable sugars from hazelnut shells. Batch hydrolysis was carried out under various conditions to select optimal conditions. The results revealed that an optimal sugar concentration of about 19.2 g/l was achieved after 3.42% (w/w) dilute acid pretreatment conducted at 130 degrees C for 31.7 min and enzymatic load of 200 U/g for 24 h. The overall sugar yield was calculated as 72.4% (g reducing sugar/g total carbohydrate). Therefore, hazelnut shells can be considered a suitable feedstock to compete with synthetic sugars used in fermentations.


Bioconversion of Alkali Pretreated Hazelnut Shells to Fermentable Sugars for Generation of High Value Products
Uzuner, Sibel; Shivappa, Ratna Rani Sharma; Çekmecelioğlu, Deniz (2017-03-01)
Hazelnut shells are lignocellulosic by-products of hazelnut processing. As the shells are rich in cellulose and hemicellulose, they have high potential as a raw material for production of food enzymes, biofuel, and various chemicals (acetic acid, furfural and lignin degradation products) after bioprocessing. The objective of this study was to determine the effect of alkali pretreatment and enzymatic hydrolysis on production of fermentable sugars from hazelnut shells. The hazelnut shells were pretreated with...
Organic acid profile of Turkish white grapes and grape juices
Soyer, Yeşim; Karadeniz, F (Elsevier BV, 2003-10-01)
Organic acid compositions of 11 different white grape cultivars and grape juices were determined by high-pressure liquid chromatography (HPLC). The ranges of acid concentrations found in grapes were as follows: citric, 30-164 mg/l; tartaric, 4.98-7.48 g/l and malic, 1.43-3.40 g/l. Also the ranges of acid concentrations found in grape juices were as follows: citric, 31-181 mg/l, tartaric, 4.07-4.92 g/l and malic, 1.36-3.47 g/l. Tartaric acid was the major acid in every grape variety analyzed. Grape juices ha...
Microwave assisted extraction of phenolic compounds from tomato and sour cherry pomaces
Şimşek, Meriç; Şümnü, Servet Gülüm; Department of Food Engineering (2010)
The objective of this study was to compare microwave assisted extraction (MAE) and conventional extraction methods for the extraction of total phenolic compounds (TPC) from tomato and sour cherry pomace. Antiradical efficiency (AE) of the extracts and also the concentration of phenolic compounds were determined. In MAE, the effects of microwave power (400 and 700 W), solvent type (water, ethanol and ethanol-water mixture at 1:1 v/v), extraction time (8-20 min) and solvent to solid ratio (10, 20 and 30 ml/g)...
Optimization of microwave- infrared roasting of hazelnut
Uysal, Nalan; Şümnü, Servet Gülüm; Şahin, Serpil (Elsevier BV, 2009-01-01)
In this study, the possibility of using microwave-infrared combination oven for roasting of hazelnut was investigated. in addition, regression models for the responses: L* value, a* value, textural properties and moisture content of hazelnuts were obtained and the optimum roasting conditions were determined by using response surface methodology. Conventionally roasted hazelnut at 150 degrees C for 20 min was considered for comparison. For hazelnuts, 2.5 min roasting time at 90% microwave power, 60% upper ha...
Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low-field H-1 NMR relaxometry study
Akkaya, Sinem; Özel, Barış; Öztop, Halil Mecit; YANIK, DERYA KOÇAK; GÖĞÜŞ, FAHRETTİN (Wiley, 2020-12-01)
Pectin-wax-based emulsion systems could be used to form edible films and coatings with desired water permeability characteristics. Pectin is often used in food industry due to its gelling and viscosity increasing properties. Physical properties of pectin are highly dependent on its esterification degree. Waxes are commonly used as edible coatings to enhance the water barrier properties of food products. This study focuses on preparing emulsions with sunflower oil wax (SFW) and high methoxyl pectin (HMP) at ...
Citation Formats
S. Uzuner and D. Çekmecelioğlu, “Hydrolysis of Hazelnut Shells as a Carbon Source for Bioprocessing Applications and Fermentation,” INTERNATIONAL JOURNAL OF FOOD ENGINEERING, pp. 799–808, 2014, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/48854.