IIT Guwahati researchers develop new method to produce sugar substitute from sugarcane waste

IIT Guwahati researchers develop new technique to supply sugar substitute from sugarcane waste

GUWAHATI: Indian Institute of Know-how (IIT) Guwahati researchers have developed an ultrasound-assisted fermentation technique to supply a protected sugar substitute known as ‘Xylitol’ from sugarcane biogases (the residue left after crushing of sugar cane).

This technique overcomes the operational limitations of chemical strategies of synthesis and the time delays related to standard fermentation.

With growing consciousness of the opposed results of white sugar (sucrose), not just for sufferers with diabetes but in addition for normal well being, there was an increase within the consumption of protected various sweeteners.

Xylitol, a sugar alcohol derived from pure merchandise, has potential ant diabetic and anti-obesogenic results, is a light prebiotic and protects tooth in opposition to caries.

The analysis crew was led by Prof. V.S. Moholkar, Division of Chemical Engineering, IIT Guwahati, and included Dr. Belachew Zegale Tizazu and Dr. Kuldeep Roy who co-authored the analysis papers.

This Analysis was printed in two peer-reviewed journals Bioresource Technology (https://doi.org/10.1016/j.biortech.2018.07.141) and Ultrasonics Sonochemistry (https://doi.org/10.1016/j.ultsonch.2018.06.014)

 “The usage of ultrasound in the course of the fermentation course of not solely diminished the time of fermentation to fifteen hours (in opposition to virtually 48 hours in standard processes) but in addition elevated the yield of the product by virtually 20%,” Prof. V.S. Moholkar, Division of Chemical Engineering, IIT Guwahati, stated.

“The researchers used only one.5 hours of ultrasonication in the course of the fermentation, which signifies that not a lot ultrasound energy was consumed within the course of. Thus, xylitol manufacturing from sugarcane bagasse utilizing ultrasonic fermentation is a possible alternative for forwarding integration of sugarcane industries in India,” he stated.

Xylitol is industrially produced by a chemical response wherein wood-derived D-xylose, a expensive chemical, is handled with nickel catalyst at very excessive temperatures and pressures that makes the method extremely vitality consuming.

Solely 8-15% of the Xylose is transformed to Xylitol and the tactic requires intensive separation and purification steps, all of which translate to excessive worth for the patron.

Fermentation is a biochemical course of that’s engaging to deal with these points.

Fermentation shouldn’t be a brand new course of – the conversion of milk into curd in lots of households in India is fermentation.

In fermentation, one substance is transformed to a different utilizing numerous kinds of micro-organisms like micro organism and yeast.

Nonetheless, fermentation processes are sluggish – the conversion of milk into curd, for instance, takes many hours, and that poses a significant hurdle in utilizing these processes on industrial scales.

The IIT Guwahati researchers used two approaches to beat the 2 issues:

First, they used sugarcane bagasse, the waste fibrous materials produced after extracting juice from sugarcane, because the uncooked materials. This overcomes the price limitations of present xylitol synthesis strategies and supplies a technique to upcycle a waste product.

Secondly, they used a brand new kind of fermentation course of whereby, the microbe-induced synthesis of xylitol is hastened by the applying of ultrasound waves.

The researchers first hydrolyzed the hemicellulose in bagasse into five-carbon (pentose) sugars akin to xylose and arabinose. 

For this, they chopped the bagasse into small items and handled them with dilute acid. The sugar answer was then concentrated and a type of yeast known as Candida tropicalis was added to this to result in fermentation.

Below regular situations, the fermentation of the xylose to xylitol would take 48 hours, however the crew hastened the method by subjecting the combination to ultrasound waves.  

Ultrasound is sound that has a frequency larger than the human ear can hear. When an answer containing microbial cells is subjected to low-intensity ultrasonic waves, microbial cells eat, digest and excrete sooner.

With out ultrasound, solely 0.53g xylitol was produced per gram of xylose, however on subjecting the method to ultrasound, the yield was 0.61g/gram of xylose. 

This quantity interprets to 170 g of xylitol per kilogram of bagasse. The yield may very well be additional elevated to 0.66g/gram of xylose and the fermentation time diminished to fifteen hours by immobilizing the yeast in polyurethane foam.

Whereas the IIT Guwahati crew’s findings are thrilling, a problem have to be overcome to scale up the method. 

“The current analysis has been carried out on a laboratory scale. Industrial implementation of sonic fermentation requires the design of excessive energy sources of ultrasound for large-scale fermenters, which in flip requires large-scale transducers and RF amplifiers, which stays a significant technical problem,” stated Moholkar.