Article
Food Science & Technology
Marlene Machado, Liliana Espirito Santo, Susana Machado, Joana C. Lobo, Anabela S. G. Costa, Maria Beatriz P. P. Oliveira, Helena Ferreira, Rita C. Alves
Summary: This study analyzed the bioactive potential and chemical composition of different coffee by-products and found that they are rich in nutrients, caffeine, and chlorogenic acids. Some by-products also exhibited antioxidant activity. Therefore, these by-products can be used as functional ingredients in various industries, contributing to the sustainability of the coffee industry.
Article
Biochemistry & Molecular Biology
Carolina Andrade, Rosa Perestrelo, Jose S. Camara
Summary: Coffee grounds, a by-product of the coffee industry, are rich in bioactive compounds with various industrial applications. This study analyzed coffee grounds from different geographical origins and identified caffeine and 5-caffeoylquinic acid as the most abundant bioactive compounds. Brazilian coffee grounds showed the highest total phenolic content and antioxidant activity.
Article
Chemistry, Multidisciplinary
Rita Brzezinska, Magdalena Wirkowska-Wojdyla, Iga Piasecka, Agata Gorska
Summary: The present research optimized the extraction of bioactive compounds from coffee silverskin (CS), a by-product generated during coffee roasting. The response surface methodology (RSM) was used to investigate the effect of different extraction conditions. The CS extracts showed high antioxidant activity and were rich in caffeine and chlorogenic acids. This research demonstrates the potential applications of CS in the food industry.
APPLIED SCIENCES-BASEL
(2023)
Review
Plant Sciences
Gema Nieto, Juana Fernandez-Lopez, Jose A. Perez-Alvarez, Rocio Penalver, Gaspar Ros, Manuel Viuda-Martos
Summary: Citrus fruits are extensively cultivated, with their co-products being considered as a valuable source of bioactive compounds for pharmaceutical, cosmetic, dietetic, and food industries. The food industry is seeking new and cost-effective sources of bioactive compounds to develop novel foods with health benefits.
Article
Food Science & Technology
Kimberlynn McDonald, Hans J. Langenbahn, J. David Miller, David R. McMullin
Summary: Research has found that coffee silverskin can be safely used as a component in value-added products, providing fiber, antioxidants, and caffeine, with minimal impact on dietary oxidized phytosterols.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Green & Sustainable Science & Technology
Agata Nolasco, Jonathan Squillante, Salvatore Velotto, Giovanni D'Auria, Pasquale Ferranti, Gianfranco Mamone, Maria Emanuela Errico, Roberto Avolio, Rachele Castaldo, Teresa Cirillo, Francesco Esposito
Summary: This study characterizes coffee silverskin and finds that it has a high nutritional profile, low levels of contaminants, and potential applications in the food and healthcare industries. It also explores the morphological and structural properties of coffee silverskin, revealing its potential as a filler for biocomposite materials.
JOURNAL OF CLEANER PRODUCTION
(2022)
Article
Food Science & Technology
Francesco Cairone, Stefania Cesa, Alessia Ciogli, Giancarlo Fabrizi, Antonella Goggiamani, Antonia Iazzetti, Gabriella Di Lena, Jose Sanchez del Pulgar, Massimo Lucarini, Luca Canto, Gokhan Zengin, Petra Ondrejickova
Summary: The aim of this study was to develop innovative and sustainable extraction, concentration, and purification technologies to recover target substances from corn oil, a by-product in biomass refineries. The bioactive compounds extracted from this by-product have potential applications in food, feeds, nutraceuticals, pharmaceuticals, and cosmetics due to their antioxidant and antiradical capacity. The study also involved the development of selective extraction methods using solid phase extraction and the evaluation of the extracted fractions through various analytical techniques.
Article
Food Science & Technology
Anely Maciel de Melo, Rafaela Cristina Turola Barbi, Bruno Patricio Costa, Monica Ikeda, Danielle Carpine, Rosemary Hoffmann Ribani
Summary: This study evaluated flours produced from by-products of the bacupari fruit. The flours were found to be high in fiber content, potential source of protein, contain phenolic compounds, and exhibit antioxidant activity. Seed flour had similar energy value and thermal transitions, while peel flour had lower thermal stability.
Article
Biochemistry & Molecular Biology
Huda Abdalrahman Al Jumayi, Ayman Younes Allam, Alaa El-Dein El-Beltagy, Eman Hassan Algarni, Samy F. Mahmoud, Amin Abd El Halim Kandil
Summary: The study investigated the effects of several plant aqueous extracts on the quality characteristics of cold-stored rabbit meat and found that a mixture of these extracts could prolong its shelf life.
Article
Food Science & Technology
Justyna Brzezicha, Daria Blazejewicz, Joanna Brzezinska, Malgorzata Grembecka
Summary: The study compared the antioxidant potential and content of biologically active substances in green coffee samples and dietary supplements based on green coffee extracts using a newly developed HPLC-CAD method. The results showed that green coffee had higher antioxidant properties compared to the supplements, with a wide range of chlorogenic acid levels found in the supplements. Additionally, some supplements did not meet the declared composition by the manufacturer.
FOOD AND CHEMICAL TOXICOLOGY
(2021)
Review
Food Science & Technology
Erica Mendes dos Santos, Lucas Malvezzi de Macedo, Louise Lacalendola Tundisi, Janaina Artem Ataide, Gisele Anne Camargo, Rita C. Alves, Maria Beatriz P. P. Oliveira, Priscila Gava Mazzola
Summary: Coffee by-products have various biological activities, such as antioxidant, anti-inflammatory, antimicrobial, anti-aging, anti-cancer, anti-cellulite, and sunscreen properties. They are considered a good alternative for topical pharmaceutical and cosmetic formulations due to their numerous activities, low cost, sustainability, safety, and effectiveness. However, more research is needed on their other biological activities beyond just their antioxidant properties.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Engineering, Chemical
Wallaf Costa Vimercati, Cintia da Silva Araujo, Leandro Levate Macedo, Carlos Jose Pimenta
Summary: This study aimed to determine the optimal condition for the recovery of bioactive compounds from coffee silverskin (CS). The best operating conditions obtained in the first stage were water and ethanol with agitation. The extraction time determined using Peleg's model was 120 min. The combination of a temperature of 68 degrees C and an ethanol concentration of 64% resulted in the best extraction condition. The values obtained for antioxidant activity (FRAP and DPPH), total phenolic content (TPC), and total flavonoid content (TFC) were 0.071 mmol Fe(II)/g CS, 706.74 g CS/g DPPH, 7.22 mg GAE/g CS, and 0.81 mg QE/g CS, respectively.
JOURNAL OF FOOD PROCESS ENGINEERING
(2022)
Article
Food Science & Technology
Katarina Polakova, Alica Bobkova, Alzbeta Demianova, Marek Bobko, Judita Lidikova, Lukas Jurcaga, Lubomir Belej, Andrea Mesarosova, Melina Korcok, Tomas Toth
Summary: Coffee processing contributes significantly to food and product waste. Utilizing coffee co-products can address environmental issues, nutritionally unbalanced foods, population growth, and food-related diseases. This research examined the quality and sensory parameters of cascara (coffee husks) and silverskin from different botanical origins, revealing their potential as valuable sources of TAC, fiber, and other beneficial compounds. The sensory evaluation, however, indicated that none of the samples met the acceptable index value of 70%.
Article
Biotechnology & Applied Microbiology
Fernanda Barroso Peixoto, Ana Caroline Raimundini Aranha, Rafael Oliveira Defendi, Lilian Tatiani Dusman Tonin, Caroline Casagrande Sipoli, Agatha Giovanna Fragoso, Elisangela Dusman, Rubia Michele Suzuki
Summary: This study aimed to optimize the extraction process of bioactive compounds with antiproliferative activity from goji berry and evaluate the extraction kinetic models. The results showed that ultrasound extraction method had the highest antioxidant activity and compound concentrations. The extract also demonstrated cytotoxic effects on human hepatoma cells.
JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY
(2023)
Article
Food Science & Technology
Shuai Hu, Alicia Gil-Ramirez, Maria Martin-Trueba, Vanesa Benitez, Yolanda Aguilera, Maria A. Martin-Cabrejas
Summary: This article summarizes the underutilization of coffee pulp as a by-product rich in bioactive compounds and the application of green sustainable extraction techniques in its usage. A comparison between conventional and alternative extraction methods was conducted to identify the most suitable techniques for coffee pulp valorization as a functional ingredient.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Chemistry, Physical
Faezeh Fathi, Samad N. Ebrahimi, Peyman Salehi, Atefeh Safari, Zeinab Shahsavari, Javad Hadian, Luis Carlos Matos, Rita C. Alves, Maria Beatriz Prior Pinto Oliveira
Summary: This study formulated a multi-component nanoemulsion with significant antibacterial activity, which could potentially be used as a natural preservative in the food, agriculture, and cosmetic industries.
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY
(2023)
Article
Environmental Sciences
Sara Pardilho, Joao Cotas, Diana Pacheco, Kiril Bahcevandziev, Leonel Pereira, Maria Beatriz Oliveira, Joana Maia Dias
Summary: In this study, Marine Macroalgae Waste (MMW) biomass collected from the seashore in northern Portugal was characterized and seed germination was performed to evaluate its potential for agricultural use. The results showed that liquid extract from MMW can promote seed germination and growth, suggesting the feasibility of producing biostimulants, biofertilizers, or soil conditioners from this resource.
WASTE AND BIOMASS VALORIZATION
(2023)
Article
Biochemistry & Molecular Biology
Juliana A. Barreto Peixoto, Gerardo alvarez-Rivera, Anabela S. G. Costa, Susana Machado, Alejandro Cifuentes, Elena Ibanez, M. Beatriz P. P. Oliveira, Rita C. Alves
Summary: This study investigated the antioxidant potential, phenolic profile, and free amino acid profile of lemon verbena infusions from different commercial brands. Various assays showed that the infusions exhibited high antioxidant activity, which was correlated with total phenolics and total flavonoid contents. Phenylalanine also appeared to have an impact on the antioxidant activity. Significant differences were found among the evaluated parameters for one of the commercial brands, possibly due to different geographical origins. Overall, lemon verbena infusions contain a variety of bioactive compounds with therapeutic potential.
Article
Plant Sciences
Diana Melo Ferreira, Natalia M. de Oliveira, Maria Helena Cheu, Diana Meireles, Lara Lopes, Maria Beatriz Oliveira, Jorge Machado
Summary: Olea europaea L. folium has the potential for therapeutic supplements with its rich nutrient content and various beneficial physiological properties, especially in the areas of neuroinflammation, cardiovascular diseases, and immune system.
Review
Biochemistry & Molecular Biology
Raquel Rodrigues, Maria Beatriz Prior Pinto Oliveira, Rita Carneiro Alves
Summary: Upcycling is a modern trend in the cosmetic sector, focusing on by-products reuse and waste reduction. Consumers are more aware of the origin of cosmetic products and their environmental impact, promoting the upcycling phenomenon. Converting these raw materials into products of higher quality or value contributes to the final product's sustainability.
Article
Fisheries
Ana Basto, Alexandra Marques, Andreia Silva, Tiago Sa, Vera Sousa, M. Beatriz P. P. Oliveira, Tiago Aires, Luisa M. P. Valente
Summary: This study assessed the effects of replacing fishmeal protein with defatted Tenebrio molitor in European sea bass diets. The results showed that replacing 50% of fishmeal protein with defatted Tenebrio molitor significantly improved feed efficiency without affecting fish growth performance. The nutritional and sensory quality traits of the fish fillets were similar between the control and defatted Tenebrio molitor groups.
Review
Food Science & Technology
Marlene Machado, Helena Ferreira, M. Beatriz P. P. Oliveira, Rita C. Alves
Summary: Consumers' demand for nutritious and healthy foods has driven the development of prebiotic foods. In the coffee industry, the waste/by-products generated from the transformation of cherries into roasted beans can be used as sources of prebiotic ingredients. Coffee by-products contain dietary fiber and other components that can improve gut health and stimulate beneficial bacteria, making them potential prebiotic ingredients. However, further in vivo studies are needed to validate these findings obtained in vitro. This review highlights the potential of coffee by-products in the development of functional foods, contributing to sustainability, circular economy, food security, and health.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Aleksandra Zielinska, Raquel da Ana, Joel Fonseca, Milena Szalata, Karolina Wielgus, Faezeh Fathi, M. Beatriz P. P. Oliveira, Rafal Staszewski, Jacek Karczewski, Eliana B. Souto
Summary: Solid Lipid Nanoparticles (SLN) and Nanostructured Lipid Carriers (NLC) were used to encapsulate CBD, and their physicochemical characteristics were investigated. The results showed that CBD-loaded SLN had a mean particle size of 217.2 +/- 6.5 nm, PDI of 0.273 +/- 0.023, and EE of about 74%, while CBD-loaded NLC had Z-Ave of 158.3 +/- 6.6 nm, PDI of 0.325 +/- 0.016, and EE of about 70%. Rheological analysis indicated that both lipid nanoparticle formulations exhibited more elasticity than viscosity. SEM study confirmed the morphology and shape of the nanoparticles.
Article
Biochemistry & Molecular Biology
Maria G. Leichtweis, Adriana K. Molina, Spyridon A. Petropoulos, Marcio Carocho, Tania C. S. P. Pires, Maria Ines Dias, Ricardo Calhelha, M. Beatriz P. P. Oliveira, Carla Pereira, Lillian Barros
Summary: The peels from three pumpkin genotypes cultivated in Greece were evaluated for their phenolic content and bioactive properties. Response surface methodology was used to optimize the extraction process using heat-assisted and ultrasound-assisted techniques. The extracts obtained showed high antioxidant, antibacterial, and antifungal potential without cytotoxicity. These findings highlight the potential of pumpkin peel extracts for food applications.
Article
Biochemistry & Molecular Biology
Maria Manuela Sousa, Diana Melo Ferreira, Susana Machado, Joana C. Lobo, Anabela S. G. Costa, Josman D. Palmeira, Maria Antonia Nunes, Rita C. Alves, Helena Ferreira, Maria Beatriz P. P. Oliveira
Summary: This study investigated the influence of different time/temperature conditions on the nutritional quality, chemical composition, and efficiency on natural microbial load control/elimination of olive pomace paste. The binomial 88 degrees C/15 s showed the best preservation of phytochemicals, antioxidant properties, protein, and fiber contents. This treatment is also faster and easier to implement at an industrial level, providing a safe functional ingredient to meet consumers' demands for sustainable products while addressing food safety and food security concerns.
Review
Biotechnology & Applied Microbiology
Josman Dantas Palmeira, Debora Araujo, Catarina C. Mota, Rita C. Alves, M. Beatriz P. P. Oliveira, Helena M. N. Ferreira
Summary: In the Mediterranean region, the generation of large amounts of olive oil by-products, containing phytoxic phenolic compounds, raises ecological concerns. However, these compounds also serve as antioxidants and can benefit the food and beverage, cosmetic, and pharmaceutical industries. The treatment and utilization of olive oil by-products can contribute to waste management, increase the sustainability of the olive oil sector, and have economic advantages.
FERMENTATION-BASEL
(2023)
Article
Biochemistry & Molecular Biology
Raquel Rodrigues, Joana C. Lobo, Diana M. Ferreira, Ewa Senderowicz, M. Antonia Nunes, M. Helena Amaral, Rita C. Alves, M. Beatriz P. P. Oliveira
Summary: There is a growing interest in cosmetic applications of agro-industrial byproducts, as they have been found to contain bioactive compounds beneficial for skincare. This study focused on characterizing and utilizing a semi-solid paste derived from olive pomace extraction. The analysis showed that this paste has high moisture and significant protein, fat, and ash contents. It was found that the paste could be incorporated into facial masks with antioxidant properties, and rheological analysis confirmed its suitability for skincare use. This study provides a preliminary assessment of the impact of this byproduct on the appearance and performance of facial mask formulations.
Review
Biochemistry & Molecular Biology
Raquel Rodrigues, Rita C. C. Alves, Maria Beatriz P. P. Oliveira
Summary: The cosmetic industry is searching for new active ingredients that are natural, environmentally friendly, and cosmetically appealing. Olive pomace, a by-product of the olive oil industry, contains hydroxytyrosol and other compounds that have desirable biological effects for cosmetic formulations. However, the challenges of formulation design, stability, and efficacy must be addressed through appropriate methodologies.
Review
Plant Sciences
Ana O. S. Jorge, Anabela S. G. Costa, M. Beatriz P. P. Oliveira
Summary: Adapting our food production chain and increasing the flora and fauna's livelihood in climate change-affected areas using Opuntia is a practical solution that already exists in many places. Opuntia grows in unsuitable soil and harsh climates, protecting against erosion and promoting soil health. It can be used as fodder, reducing livestock's diet and water consumption while improving the quality of animal by-products.
Editorial Material
Nutrition & Dietetics
Branca M. Silva, Luis Rato, Catia V. Vaz, Ana Vinha, Maria B. P. P. Oliveira
FRONTIERS IN NUTRITION
(2023)
Article
Agricultural Engineering
Jingmo Zhou, Shubin Wu, Ying Liu
Summary: Expenditure isolation of lignin and the understanding of its structural variations during different isolation processes are crucial for the high-value utilization of lignin. This study proposed a green deep eutectic solvent (DES) consisting of choline chloride, ethylene glycol, and 4-chlorobenzene sulfonic acid for rapid lignin separation from poplar. The structural variations of DES lignin and its relationship with alkali pre-extraction of hemicellulose were investigated. The results showed that alkali pretreatment enhanced the DES separation of lignin and promoted the cleavage of specific linkages, resulting in reduced molecular weight and thermal stability of isolated DES lignin. Moreover, DES lignin obtained from integrated utilization displayed higher purity and S/G ratio compared to lignin obtained from direct DES treatment.
INDUSTRIAL CROPS AND PRODUCTS
(2024)
Article
Agricultural Engineering
Yuping Li, Ziyan Xie, Yun Huang, Jiangyi Zeng, Chao Yang, Ling Yuan, Ying Wang, Yongqing Li
Summary: In this study, the characteristic flavonoids (CFs) of three licorice species were identified through integrated metabolic and transcriptomic analysis. The key regulators of CF biosynthesis were also identified. These findings provide valuable information for understanding the biosynthesis of CFs and future breeding of Glycyrrhiza varieties.
INDUSTRIAL CROPS AND PRODUCTS
(2024)
Article
Agricultural Engineering
Xianjie Pan, Zhaoyi Luo, Fanqi Liu, Quanqian Yi, Yanning Zeng
Summary: This study presents a novel strategy for fabricating fully bio-based epoxy vitrimers using peach gum and itaconic acid, which exhibit superior mechanical properties and thermostability. The materials were characterized and the self-healing and recycling capabilities were evaluated. The results demonstrate the potential of using these materials for sustainable industrial applications.
INDUSTRIAL CROPS AND PRODUCTS
(2024)
Article
Agricultural Engineering
Mohsen Sabzi-Nojadeh, Mohammad Pouresmaeil, Mina Amani, Mehdi Younessi-Hamzekhanlu, Filippo Maggi
Summary: This study shows that inoculating Summer savory plants with endophytic fungus Trichoderma harzianum can improve plant growth and increase salt tolerance. The fungus enhances growth, restores chlorophyll and antioxidant levels, reduces harmful substances, and increases proline and soluble sugar levels, thereby increasing crop productivity in saline conditions.
INDUSTRIAL CROPS AND PRODUCTS
(2024)
Article
Agricultural Engineering
Yu Liu, Lei Li, Aichen Zhao, Xiuming Song, Lulu Wei, Mengdi Fang, Chuchu Zheng, Xiaodong Zhu
Summary: This study investigates the impact of peppermint essential oil microcapsules on the unpleasant odor emissions from wax oil coated wood products. The results show that microcapsules can improve the time and stability of odor release.
INDUSTRIAL CROPS AND PRODUCTS
(2024)
Article
Agricultural Engineering
Mesut Budak, Mirac Kilic, Hikmet Guenal, Ismail Velik, Mesut Sirri
Summary: This study assessed land suitability for rapeseed production using topography, climate, and soil data by analytical hierarchy process (AHP) and the Mamdani Fuzzy Inference System (MFIS). The study area covered land in the Diyarbakir province of southeastern Turkiye. The results indicated the proportions of different land suitability classes and showed the compatibility of AHP and MFIS methods in assessing suitability.
INDUSTRIAL CROPS AND PRODUCTS
(2024)
Article
Agricultural Engineering
Rui Tian, Yue Liu, Chao Wang, Weikun Jiang, Srinivas Janaswamy, Guihua Yang, Xingxiang Ji, Gaojin Lyu
Summary: In this study, hollow and solid lignin nanoparticles were synthesized through self-assembly and their application in PVA nanocomposite films was investigated. The results showed that the presence of hollow lignin nanoparticles in the films resulted in a room-like network structure, while the solid lignin nanoparticles induced different structural changes. The inclusion of LNPs improved the mechanical properties of the films, and both types of LNPs exhibited good hydrophobicity.
INDUSTRIAL CROPS AND PRODUCTS
(2024)
Article
Agricultural Engineering
Marcos Vinicius Silva de Andrade, Simone Ribeiro Lucho, Renato Delmondez de Castro, Paulo Roberto Ribeiro
Summary: Stevia rebaudiana Bertoni, commonly known as stevia, is a widely cultivated shrub with highly sweetening metabolites. It has gained significant interest in the food and beverage industries due to its extremely sweet taste and various health benefits. Researchers are currently focused on studying biotechnological strategies to enhance the biosynthesis of stevia plant metabolites for improved cultivation and production.
INDUSTRIAL CROPS AND PRODUCTS
(2024)
Article
Agricultural Engineering
Eleonora Cintura, Paulina Faria, Luisa Molari, Luca Barbaresi, Dario D'Orazio, Lina Nunes
Summary: This study investigated the properties of Arundo donax as a building material and found that it has strong adaptability, high hygroscopicity, and unique sound absorption behavior. The mechanical tests also demonstrated the applicability of the Arundo donax-based composite. This opens up new possibilities for the further application of Arundo donax-based materials.
INDUSTRIAL CROPS AND PRODUCTS
(2024)
Article
Agricultural Engineering
Stiina Kotiranta, Juha-Matti Pihlava, Titta Kotilainen, Pauliina Palonen
Summary: The effect of light spectra, particularly far-red and short wavelength radiation, on the growth and secondary metabolites of cannabis is significant. Altering the R:FR ratio can increase the concentration and yield of secondary metabolites, while short wavelength radiation does not significantly affect plant morphology and secondary metabolite concentrations.
INDUSTRIAL CROPS AND PRODUCTS
(2024)
Article
Agricultural Engineering
Xuze Liu, Fangmin Liang, Jinyuan Cheng, Xuelian Zhou, Jia Wang, Guigan Fang, Kuizhong Shen, Xianzhi Meng, Chen Huang, Arthur J. Ragauskas
Summary: A novel Na2S-facilitated DES pretreatment method was proposed to fractionate moso bamboo, which achieved high lignin removal and preserved most cellulose and hemicellulose with excellent enzymatic digestibility.
INDUSTRIAL CROPS AND PRODUCTS
(2024)
Article
Agricultural Engineering
Zechun Ren, Xinyuan Zhou, Kejiao Ding, Tong Ji, Hao Sun, Xiang Chi, Yunzhao Wei, Min Xu
Summary: This study prepared a thermal/magnetic/light-triggered multi-stimuli responsive shape memory polymer composite with excellent properties by adding magnetic nanoparticles into a polyurethane composite. The composite showed high shape recovery rate, fast response behavior, and suitability for 3D printing. Controllable external stimuli allowed for dynamic, remote, and precise control of 4D transformations. This work is significant for the design of smart materials and devices.
INDUSTRIAL CROPS AND PRODUCTS
(2024)
Article
Agricultural Engineering
Yurany Camacho Ardila, Jaiver Efren Jaimes Figueroa, Maria Regina Wolf Maciel
Summary: The higher heating value (HHV) and elemental composition are important properties of biomass, and their prediction using proximate and ultimate analysis is accurate.
INDUSTRIAL CROPS AND PRODUCTS
(2024)
Article
Agricultural Engineering
Xiaohan Chen, Xianke Wang, Lili Shang, Xinxin Ma, Changhua Fang, Benhua Fei, Huanrong Liu, Shuqin Zhang
Summary: This study focuses on the comprehensive characterization of the three-dimensional (3D) structure of bamboo parenchyma and the evaluation of its tensile and compressive properties, as well as the analysis of its failure mechanisms. The study found that the measured tensile strength and elastic modulus of the parenchyma tissue are 48.81 MPa and 706.48 MPa, respectively. Compression failure modes in parenchyma tissue encompass compression bending and cell fracture, shear failure of the middle lamella, and detachment and debonding of the cell wall.
INDUSTRIAL CROPS AND PRODUCTS
(2024)
Article
Agricultural Engineering
Tianfeng Liu, Yuxin Liu, Yunlin Fu, Mengji Qiao, Penglian Wei, Zhigao Liu, Yingjian Li
Summary: This study explored the formation mechanism of agarwood induced by fungus and its potential application in high-quality and high-yielding agarwood production. The results showed that the transition layer played a critical role in the continuous accumulation of agarwood, and the parenchyma cells of the xylem rays and interxylary phloem were the main action site of fungus. The accumulation and distribution of chemical composition in different layers were also investigated. The study identified the drivers of specific compounds and provided a theoretical foundation for future agarwood production.
INDUSTRIAL CROPS AND PRODUCTS
(2024)
