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<p>Banana fruit rejects, often discarded as waste, contribute to environmental pollution. This study investigates their potential as a raw material for bioethanol production through separate enzymatic hydrolysis and fermentation. The fruit rejects were chopped, ground, autoclaved at 120 ˚C for 30&#xa0;min, and subjected to enzymatic hydrolysis at 70 ˚C for 1&#xa0;h. Using central composite design and response surface methodology, the study assessed the effects of antibiotic loading (490–530 µL) and enzyme loading (4–8&#xa0;g) on sugar content, and yeast loading (2–4&#xa0;g) and fermentation time (48–80&#xa0;h) on bioethanol yield. FTIR analysis confirmed the presence of carbonyl and alcohol groups, indicating the potential for bioethanol production. The optimum sugar content of 10.34 °Brix was achieved with 6.37&#xa0;g enzyme and 510 µL (76.12&#xa0;mg) antibiotic loading. The highest bioethanol yield of 10.52% was obtained with 3.07&#xa0;g yeast loading and 64.59&#xa0;h of fermentation. GC-MS analysis revealed an ethanol purity of 81.01%. This research demonstrates that discarded banana fruits can be effectively utilized for high-quality bioethanol production, yielding notable ethanol purity through optimized hydrolysis and fermentation processes.</p>

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Bioethanol Production from Rejected Banana Fruits Via Sequential Enzymatic Hydrolysis and Fermentation: A Circular Economy Model

  • 期刊论文

  • 发表日期：

    2026年3月4日

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  • Edgardo J. Loquero Jr.,
  • Frezza Mae Y. Pestaño,
  • Gleza D. Semitara,
  • Glezel D. Semitara,
  • Jinevive D. Indab,
  • Alexander L. Ido,
  • Renato O. Arazo

摘要

Banana fruit rejects, often discarded as waste, contribute to environmental pollution. This study investigates their potential as a raw material for bioethanol production through separate enzymatic hydrolysis and fermentation. The fruit rejects were chopped, ground, autoclaved at 120 ˚C for 30 min, and subjected to enzymatic hydrolysis at 70 ˚C for 1 h. Using central composite design and response surface methodology, the study assessed the effects of antibiotic loading (490–530 µL) and enzyme loading (4–8 g) on sugar content, and yeast loading (2–4 g) and fermentation time (48–80 h) on bioethanol yield. FTIR analysis confirmed the presence of carbonyl and alcohol groups, indicating the potential for bioethanol production. The optimum sugar content of 10.34 °Brix was achieved with 6.37 g enzyme and 510 µL (76.12 mg) antibiotic loading. The highest bioethanol yield of 10.52% was obtained with 3.07 g yeast loading and 64.59 h of fermentation. GC-MS analysis revealed an ethanol purity of 81.01%. This research demonstrates that discarded banana fruits can be effectively utilized for high-quality bioethanol production, yielding notable ethanol purity through optimized hydrolysis and fermentation processes.