Hermetia illucens Larvae as a Living Bioreactor for Simultaneous Food by-Products Recycling and Useful Oil Production
Abstract:
The effects of feeds containing several food by-products on the fatty acid compositions of Hermetia illucens larvae were studied. Coconut, tomato, apple, and viscera by-products, as well as combinations of control feed containing carbohydrate-rich additives were assayed. Final live weight (mg) and daily growth coefficient (%/day) ranged from 41 and 0.548 (tomato) to 93 and 1.292 (coconut), respectively. Oils containing lauric acid were obtained from larvae-fed vegetable by-products, especially those fed feed containing apple, coconut, and tomato (65.3, 54.4 and 52.3% of total fatty acids, respectively). Feed containing apple and a 1:1 (w/w) mix of control feed and apple by-products yielded the highest proportion of fatty acids in the larvae (23.5 and 15.6 g fatty acids/100 g fresh larvae, respectively). The properties of biodiesel that could be produced from larvae fatty acids were calculated and the following values were obtained: cetane number (58.5–60.2), higher heating value (38.3–39.0 MJ·kg−1), density (0.869–0.873 g·cm−3), and induction period, an index of oxidation stability (8.4–150 hours). Such values were within the ranges specified by the ASTM D6751 and Europe EN 14214:2008 standards, while values for cold filter plugging point (−9.6 to 2.8 °C) were adequate for biodiesels intended for use in temperate climates. However, values for kinematic viscosity (2.93–3.58 mm2·s−1) were slightly below the requirements of EN 14214:2008 (3.5–5.0). Overall, larvae fed food by-products produced lauric acid-rich oils, and the calculated properties of the oils were largely suitable for biodiesel production.
Año de publicación:
2020
Keywords:
- Hermetia illucens larvae
- Fatty acid methyl esters
- Lauric acid
- Biodiesel
- Functional oils
- Pork viscera
- Fruit by-products
Fuente:
Tipo de documento:
Article
Estado:
Acceso restringido
Áreas de conocimiento:
- Biotecnología
- Servicios ecosistémicos
Áreas temáticas:
- Microorganismos, hongos y algas
- Ingeniería química
- Tecnología alimentaria