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Biomass Conversion and Biorefinery

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04.06.2019 | Review Article

Flax and wheat straw waxes: material characterization, process development, and industrial applications

verfasst von: Diego Canizares, Paul Angers, Cristina Ratti

Erschienen in: Biomass Conversion and Biorefinery | Ausgabe 2/2020

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Abstract

Wheat and flax crops are widely available and responsible for tons of straw generation every year around the world. These straws are by-products with excellent characteristics to industrial sectors, such as chemical, paper, textile, and biofuel. On the other hand, difficulties on storage and transportation of the straw, together with complex industrial processes and low profits from the final products, make the straw commerce unattractive. One possibility to increase the market value of straw is the recovery of vegetal waxes from them, which could be done without significant alterations on their structure, allowing them to be used further. Vegetal waxes have been intensively studied during the last few years by researchers in food, pharmaceutical, and chemical areas due to its organogelation capacity. The aim of this work is to present a comprehensive review starting from wheat and flax straw structure, passing through wax extraction, and finishing at the possible applications of wax compounds. Attention will be drawn to greener processing alternatives and technologies to selectively separate epicuticular waxes.

Vorheriger Artikel Efficient bioconversion of waste bread into 2-keto-d-gluconic acid by Pseudomonas reptilivora NRRL B-6

Nächster Artikel Dry reforming of methane using various catalysts in the process: review

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Titel: Flax and wheat straw waxes: material characterization, process development, and industrial applications
verfasst von: Diego Canizares
Paul Angers
Cristina Ratti
Publikationsdatum: 04.06.2019
Verlag: Springer Berlin Heidelberg
Erschienen in: Biomass Conversion and Biorefinery / Ausgabe 2/2020
Print ISSN: 2190-6815
Elektronische ISSN: 2190-6823
DOI: https://doi.org/10.1007/s13399-019-00441-1

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