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dc.contributor.authorÁlvarez Castillo, Estefanía
dc.contributor.authorGuerrero Manso, Pedro Manuel ORCID
dc.contributor.authorDe la Caba Ciriza, María Coro ORCID
dc.contributor.authorBengoechea, Carlos
dc.contributor.authorGuerrero, Antonio
dc.date.accessioned2023-12-14T18:33:43Z
dc.date.available2023-12-14T18:33:43Z
dc.date.issued2023-09
dc.identifier.citationChemical Engineering Journal 471 : (2023) // Article ID 144564es_ES
dc.identifier.issn1385-8947
dc.identifier.issn1873-3212
dc.identifier.urihttp://hdl.handle.net/10810/63385
dc.description.abstractThe expansion of food production has a large environmental impact in many ways. More specifically, 30–40% of total food production is lost as wastes and/or by-products before it reaches the market. In this sense, blood is an inevitable by-product in the meat industry that typically consists of 3–5% of the total weight of the animal. The dry organic matter present in blood is mostly protein, which can be employed more efficiently as raw material in the development of biodegradable materials. In the present manuscript, the blood collected after slaughtering of Iberian pigs was centrifuged and the upper (i.e., plasma) and bottom (i.e., red cells) layers were separated. Three freeze-dried fractions were characterized and evaluated on terms of their potential in the field of bioplastics: whole blood, plasma and bottom layer. Albumin was detected clearly in the plasma fraction, while globulins in red cells. After their characterization samples were mixed thoroughly with glycerol and injection molded at 120 ◦C. Special applications may be proposed for every fraction (i.e., whole blood, plasma or red cells), as the materials displayed different properties depending on the raw material employed. Thus, plasma resulted in materials with a greater deformability and swelling capacity during immersion, resulting in superabsorbent materials when processed at milder conditions (80 ◦C)es_ES
dc.description.sponsorshipThe authors acknowledge the projects PID2021-124294OB-C21 and PID2021-124294OB-C22 funded by MCIN/AEI/10.13039/ 501100011033/ and by “ERDF A way of making Europe” which sup- ported this study. K.C. and P.G. thank the Basque Government for BIOMAT funding (IT1658-22). The authors would like to thank the Spanish Ministerio de Universidades for the PhD grant PRE2019-089815 awarded to E. ´Alvarez-Castillo. The blood used was collected from a local slaughterhouse, Mataderos del Sur, S.A. Authors also would like to thank for kindly supplying the raw material employed in the study. The authors also acknowledge to the Microanalysis and Microscopy services from CITIUS (Universidad de Sevilla) for providing full access and assistance to equipment used.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relationinfo:eu-repo/grantAgreement/MICINN/PID2021-124294OB-C21es_ES
dc.relationinfo:eu-repo/grantAgreement/MICINN/PID2021-124294OB-C22es_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc/3.0/es/*
dc.subjectslaughterhousees_ES
dc.subjectbiowastees_ES
dc.subjectbloodes_ES
dc.subjectplasmaes_ES
dc.subjectsuperabsorbentes_ES
dc.titleBiorefinery concept in the meat industry: From slaughterhouse biowastes to superaborbent materialses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.rights.holder© 2023 The Author(s). Published by Elsevier B.V. This is an open access article under the CC BY-NC license (http://creativecommons.org/licenses/by- nc/4.0/).es_ES
dc.rights.holderAtribución-NoComercial 3.0 España*
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S1385894723032953es_ES
dc.identifier.doi10.1016/j.cej.2023.144564
dc.departamentoesIngeniería química y del medio ambientees_ES
dc.departamentoeuIngeniaritza kimikoa eta ingurumenaren ingeniaritzaes_ES


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© 2023 The Author(s). Published by Elsevier B.V. This is an open access article under the CC BY-NC license (http://creativecommons.org/licenses/by-
nc/4.0/).
Except where otherwise noted, this item's license is described as © 2023 The Author(s). Published by Elsevier B.V. This is an open access article under the CC BY-NC license (http://creativecommons.org/licenses/by- nc/4.0/).