A METHOD FOR OPTIMIZING THE BIO-PHYSICO-CHEMICAL PRE-TREATMENT OF SPICE BIOWASTE USING MATHEMATICAL MODEL-BASED OPTIMIZATION

Abstract

The invention relates to a mathematical optimization model for the bio-physico-chemical pre-treatment of steam-exploded coriander and turmeric bio-wastes, utilizing Response Surface Methodology (RSM) with a central composite design (CCD). The model evaluates eight key parameters to maximize the release of valuable compounds, specifically polyphenols and reducing sugars. The study demonstrated the effectiveness of the model through 60 experimental runs, validated by ANOVA at a 95% confidence level, predicting polyphenol release of 0.123 to 0.523 ml/ml and reducing sugars of 0.0191 to 0.251 µg/ml. This optimized process highlights the potential for sustainable waste valorization, contributing to the bioeconomy by transforming agricultural residues into valuable products.

Specification

Description:[0001] The present invention pertains to the field of bioprocessing and waste valorization. More specifically, it focuses on the optimization of pre-treatment processes for agricultural waste, particularly spice bio-wastes from coriander (Coriandrum sativum) and turmeric (Curcuma longa). This invention aims to develop innovative methodologies to convert these bio-wastes into high-value industrial products through advanced mathematical modeling and statistical analysis, thereby promoting sustainable practices in agriculture and enhancing the bioeconomy.

Background of the Invention
[0002] Spices are integral to culinary practices worldwide, and their processing generates significant amounts of bio-waste, which often go unutilized or are disposed of improperly. Coriander and turmeric, in particular, are known for their rich nutritional and bioactive components, including polyphenols and reducing sugars. However, the current practices in the spice industry do not effectively capitalize on these valuable by-products, leading to environmental concerns and economic inefficiencies.
[0003] Existing extraction techniques for these compounds are often labour-intensive, inefficient, and not optimized for maximum yield. The lack of systematic approaches to pre-treatment limits the recovery of these valuable compounds. As the global demand for natural antioxidants and fermentable sugars grows, there is an urgent need for processes that can efficiently convert agricultural residues into valuable products.
[0004] This invention aims to address these challenges by providing a mathematical optimization model that enhances the pre-treatment of spice bio-wastes, ultimately transforming them into economically valuable and industrially relevant products.

Objects of the Invention
[0005] An object of the present invention is to create a robust mathematical model using Response Surface Methodology (RSM) for optimizing the bio-physico-chemical pre-treatment of coriander and turmeric bio-wastes, focusing on key parameters that influence the release of valuable compounds.
[0006] Another object of the present invention is to achieve maximum release of bioactive compounds, specifically polyphenols and reducing sugars, through optimized pre-treatment conditions.
[0007] Yet another object of the present invention is to rigorously validate the developed model using statistical methods, particularly Analysis of Variance (ANOVA), to ensure the accuracy and reliability of the predictions at a 95% confidence level.
[0008] Another object of the present invention is to promote sustainable agricultural practices by providing a viable method for transforming spice bio-wastes into value-added products, thereby contributing to the bioeconomy and reducing environmental impacts associated with waste disposal.
[0009] Another object of the present invention is to explore the potential industrial applications of the released compounds, such as their use in the food, pharmaceutical, and cosmetic industries, thereby increasing the economic viability of spice processing operations.

Summary of the Invention
[0010] The invention encompasses a comprehensive mathematical optimization model aimed at enhancing the bio-physico-chemical pre-treatment of steam-exploded coriander and turmeric bio-wastes. By employing Response Surface Methodology (RSM) in conjunction with a central composite face-centered design (CCD), the model systematically evaluates eight critical parameters affecting the pre-treatment process.
[0011] These parameters include spice bio-waste loading, water volume for soaking, pH of the pre-treatment solution, incubation time, steam explosion pressure, incubation time at pressure, and volumes of cellulase and xylanase enzymes. Through systematic experimentation involving 60 runs at a 95% confidence level, the model aims to predict the optimal conditions for maximizing the release of polyphenols and reducing sugars from the bio-wastes.
[0012] The validation of the model through ANOVA demonstrates its predictive capabilities, with the results indicating a significant potential for transforming spice bio-wastes into high-value industrial products. This innovation not only provides a sustainable pathway for waste utilization but also underscores the economic opportunities presented by the valorization of agricultural residues.
[0013] In this respect, before explaining at least one object of the invention in detail, it is to be understood that the invention is not limited in its application to the details of set of rules and to the arrangements of the various models set forth in the following description or illustrated in the drawings. The invention is capable of other objects and of being practiced and carried out in various ways, according to the need of that industry. Also, it is to be understood that the phraseology and terminology employed herein are for the purpose of description and should not be regarded as limiting.
[0014] These together with other objects of the invention, along with the various features of novelty which characterize the invention, are pointed out with particularity in the disclosure. For a better understanding of the invention, its operating advantages and the specific objects attained by its uses, reference should be made to the accompanying drawings and descriptive matter in which there are illustrated preferred embodiments of the invention.

Detailed description of the Invention
[0015] An embodiment of this invention, illustrating its features, will now be described in detail. The words "comprising," "having," "containing," and "including," and other forms thereof are intended to be equivalent in meaning and be open-ended in that an item or items following any one of these words is not meant to be an exhaustive listing of such item or items or meant to be limited to only the listed item or items.
[0016] The terms "first," "second," and the like, herein do not denote any order, quantity, or importance, but rather are used to distinguish one element from another, and the terms "a" and "an" herein do not denote a limitation of quantity, but rather denote the presence of at least one of the referenced item.

[0017] The invention presents a systematic methodology for the optimization of bio-physico-chemical pre-treatment processes targeting spice bio-wastes, specifically coriander (Coriandrum sativum) and turmeric (Curcuma longa). This detailed approach focuses on enhancing the extraction of high-value bioactive compounds such as polyphenols and reducing sugars from these agricultural residues, which can be utilized across various industrial sectors.
1. Background and Rationale
[0018] Spice processing generates considerable amounts of bio-waste, which traditionally go underutilized, leading to environmental concerns and economic inefficiencies. The high nutrient content of spice bio-waste, particularly the polyphenols and fermentable sugars present, presents significant opportunities for conversion into value-added products. However, the optimization of extraction techniques is essential to ensure maximum recovery of these compounds. The present invention addresses this gap through a structured optimization approach, leveraging advanced statistical methods.

2. Selection of Parameters for Optimization
[0019] The invention focuses on optimizing the following eight critical parameters that influence the efficiency of the pre-treatment process:
[0020] Spice Bio-Waste Mixture Loading (A): The amount of spice bio-waste introduced into the pre-treatment process is critical for optimizing extraction efficiency. It is essential to find a balance where the bio-waste is adequately treated without overwhelming the processing capacity.
[0021] Water Volume for Soaking (B): The volume of water used during the soaking phase is crucial for ensuring effective hydration and the solubility of target compounds. This parameter influences the extraction rate and overall yield of polyphenols and reducing sugars.
[0022] pH of the Pre-Treatment Solution (C): The acidity or alkalinity of the solution affects enzyme activity and the stability of the compounds being extracted. The invention explores a range of pH levels to identify optimal conditions for maximal compound solubility and enzyme efficacy.
[0023] Incubation Time in the Solution (D): The duration for which the bio-waste remains in the soaking solution impacts the enzymatic breakdown of complex polysaccharides into simpler sugars. This parameter is adjusted to find the optimal time that maximizes extraction without causing degradation of valuable compounds.
[0024] Steam Explosion Pressure (E): This parameter is critical in the pre-treatment process, as the pressure applied during steam explosion alters the structural integrity of the bio-waste matrix, enhancing the accessibility of the compounds for extraction.
[0025] Incubation Time at Pressure (F): Similar to the previous parameter, this refers to the time maintained under pressure, allowing for optimal enzyme activity and extraction efficiency.
[0026] Cellulase Enzyme Volume (G): The introduction of cellulase enzyme is essential for breaking down cellulose into fermentable sugars. The volume is optimized to ensure sufficient enzyme-substrate interaction for enhanced extraction.
[0027] Xylanase Enzyme Volume (H): Xylanase is used to target xylan, a major component of hemicellulose. Adjusting the volume of this enzyme allows for the maximization of sugar extraction from the lignocellulosic matrix of the spice bio-waste.
3. Experimental Design and Methodology
[0028] The optimization process is conducted through a structured experimental design that employs Response Surface Methodology (RSM) with a central composite face-centered design (CCD). This design allows for the exploration of the effects of the eight parameters systematically:
[0029] Experimental Runs: The model involves 60 experimental runs, comprising 54 non-center points and 6 center points. Each parameter is tested at five different levels (axial points at ±alpha, factorial points at ±1, and a center point). This comprehensive testing approach captures the interactions between parameters and their combined effects on the response variables.
[0030] Controlled Conditions: All experiments are conducted under controlled conditions to minimize variability. Temperature, humidity, and other environmental factors are kept constant to ensure the reliability of the results.
4. Enzyme Preparation and Application
[0031] The semi-purified cellulase and xylanase enzymes utilized in this invention are crucial for breaking down the complex carbohydrates present in the spice bio-wastes:
[0032] Enzyme Activity Levels: The cellulase enzyme used has an activity level of 2.863 IU/mL, while the xylanase enzyme exhibits an activity level of 30.34 IU/mL. These activity levels are critical for ensuring effective degradation of polysaccharides into simpler, extractable sugars.
[0033] Application Strategy: The enzymes are introduced at varying concentrations based on the optimized parameters to facilitate the enzymatic hydrolysis process. The interaction between enzyme concentration and the bio-waste matrix is monitored to determine the optimal conditions for extraction.
5. Response Variables and Measurements
[0034] The effectiveness of the optimization process is measured through the release of two key response variables:
[0035] Polyphenol Release (R1): The amount of polyphenols released into the solution is quantified, as these compounds are known for their antioxidant properties and potential health benefits.
[0036] Reducing Sugar Release (R2): The concentration of reducing sugars released is measured, which is essential for evaluating the efficiency of the pre-treatment process and the potential for subsequent fermentation processes.
6. Statistical Validation and Model Assessment
[0037] To validate the accuracy and reliability of the developed optimization model, statistical analysis is employed:
[0038] ANOVA Analysis: Analysis of Variance (ANOVA) is conducted to assess the significance of the factors and their interactions. A 95% confidence level is maintained to ensure that the results are statistically robust and that the model's predictions are reliable.
[0039] Model Predictions: The model predicts that the release of polyphenols will range between 0.123 to 0.523 ml/ml of solution, while reducing sugars are predicted to range from 0.0191 to 0.251 µg/ml per ml of pretreated solution. These predictions demonstrate the model's potential for optimizing extraction processes effectively.
7. Industrial Applications and Value Addition
[0040] The optimization of spice bio-waste pre-treatment holds significant potential for various industrial applications:
[0041] Food Industry: The released polyphenols can be used as natural antioxidants, preservatives, and flavoring agents, providing health benefits while reducing reliance on synthetic additives.
[0042] Pharmaceutical Industry: Extracts rich in bioactive compounds have applications in nutraceutical formulations, offering potential health benefits and enhancing therapeutic efficacy.
[0043] Cosmetic Industry: The bioactive compounds extracted can serve as active ingredients in skincare products, leveraging their antioxidant and anti-inflammatory properties.
[0044] Biofuel Production: The reducing sugars released from the pre-treated bio-wastes can be utilized in fermentation processes for bioethanol production, contributing to renewable energy solutions.
8. Conclusion and Future Prospects
[0045] This invention provides a comprehensive methodology for optimizing the extraction of valuable compounds from spice bio-wastes. The systematic approach, underpinned by statistical modeling and experimental validation, paves the way for the sustainable utilization of agricultural residues, enhancing the economic viability of spice processing operations.
[0046] Future work may focus on scaling up the optimized processes for industrial applications, exploring the economic feasibility of large-scale extraction, and further investigating the applications of the extracted compounds across different sectors. The integration of this methodology into spice processing operations represents a significant step toward promoting sustainability and reducing waste in the agricultural sector, while simultaneously fostering the growth of the bioeconomy.
[0047] The foregoing descriptions of specific embodiments of the present invention have been presented for purposes of illustration and description. They are not intended to be exhaustive or to limit the present invention to the precise forms disclosed, and obviously many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described to best explain the principles of the present invention, and its practical application to thereby enable others skilled in the art to best utilize the present invention and various embodiments with various modifications as are suited to the particular use contemplated. It is understood that various omission and substitutions of equivalents are contemplated as circumstance may suggest or render expedient, but such are intended to cover the application or implementation without departing from the spirit or scope of the claims of the present invention.
, Claims:1. A method for optimizing the bio-physico-chemical pre-treatment of steam-exploded spice bio-wastes, specifically coriander and turmeric, comprising:
a mathematical model utilizing Response Surface Methodology (RSM) with a central composite face-centered design (CCD) to evaluate the influence of eight key parameters on the release of polyphenols and reducing sugars from the bio-wastes.

2. The method as claimed in claim 1, wherein the eight key parameters include:
(A) spice bio-waste mixture loading (g),
(B) water volume for soaking (ml),
(C) pH of the pre-treatment solution (acidic/basic),
(D) incubation time in the solution (days),
(E) steam explosion pressure (psi),
(F) incubation time at pressure (min),
(G) cellulase enzyme volume (ml), and
(H) xylanase enzyme volume (ml).

3. The method as claimed in claim 1, wherein the response variables assessed include the release of polyphenols (R1) and reducing sugars (R2) from the spice bio-wastes.

4. The method as claimed in claim 1, wherein the model predicts the release of polyphenols in the range of 0.123 to 0.523 ml/ml of solution and reducing sugars in the range of 0.0191 to 0.251 µg/ml per ml of pre-treated solution.

5. The method as claimed in claim 1, wherein the model is validated through Analysis of Variance (ANOVA) at a 95% confidence level.

6. The method as claimed in claim 1, wherein the enzyme volumes of cellulase and xylanase are optimized to maximize the release of polyphenols and reducing sugars.

7. The method as claimed in claim 1, wherein the pH of the pre-treatment solution is adjusted to enhance enzyme activity and solubility of the target compounds.

8. The method as claimed in claim 1, wherein the incubation time in the solution is adjusted to maximize enzymatic breakdown of polysaccharides into fermentable sugars.

9. The method as claimed in claim 1, wherein the optimized extraction process results in the production of bioactive compounds suitable for use in the food, pharmaceutical, and cosmetic industries.

10. The method as claimed in claim 1, wherein the reducing sugars released from the pre-treated spice bio-wastes are used for biofuel production through fermentation processes.

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