Article
Chemistry, Physical
Derek M. Hall, Serguei N. Lvov, Andrzej Anderko, Isaac K. Gamwo
Summary: The increasing demand for sustainable power generation has led to growing interest in the use of hydrothermal fluids for industrial applications. However, the complex chemical reactions that occur near the supercritical temperature of water have limited the understanding and calculations in this field. In this study, a new model based on molecular statistical thermodynamics was developed to cover previously unexplored thermodynamic states and accurately predict the behavior of different chemical systems. This model proved successful in predicting the behavior of four new systems, providing valuable insights for future research in this area.
JOURNAL OF MOLECULAR LIQUIDS
(2023)
Article
Chemistry, Applied
Yifan Zhu, Mubango Elliot, Yanhong Zheng, Jing Chen, Dongzhi Chen, Shanggui Deng
Summary: This study evaluated the impact of atmospheric cold plasma (ACP) on the activity and structure of mushroom polyphenol oxidase (PPO). The results showed that ACP could effectively inactivate PPO and cause changes in its surface properties and structure. Therefore, ACP treatment can be considered as a viable approach to maintain and improve food quality.
Article
Chemistry, Applied
Alessandro Zambon, Pierantonio Facco, Gianluca Morbiato, Marta Toffoletto, Gabriele Poloniato, Stefania Sut, Pietro Andrigo, Stefano Dall'Acqua, Marina de Bernard, Sara Spilimbergo
Summary: This study investigated the effects of supercritical CO2 drying on strawberries. The results showed that the process conditions significantly affected the weight loss, water activity, and enzymatic inactivation. Under certain conditions, efficient drying and complete enzymatic inactivation can be achieved. Moreover, the dried strawberries maintained their vitamin C, anthocyanin, and flavonoid content, and had a sterilizing effect against foodborne pathogens. Overall, this low temperature drying process has great potential for producing healthy and safe snacks.
Article
Green & Sustainable Science & Technology
Madagonda K. Biradar, Dipal N. Parmar, Ajay Kumar Yadav
Summary: This paper focuses on the study of heat transfer and fluid flow behavior in a CO2-based naturally circulated indirect solar water heating system. By comparing it with a water-based system, the CO2-based system demonstrates higher energy efficiency and exergy efficiency.
Article
Chemistry, Physical
Alessandro Zambon, Riccardo Zulli, Francesca Boldrin, Sara Spilimbergo
Summary: The study demonstrates the potential of using supercritical carbon dioxide for drying strawberries and enhancing microbial safety, showing effectiveness against various pathogens.
JOURNAL OF SUPERCRITICAL FLUIDS
(2022)
Article
Biotechnology & Applied Microbiology
Dominicky Cristina Serrano, Marcos Lucio Corazza, David Alexander Mitchell, Nadia Krieger
Summary: By growing Burkholderia contaminans on a mixture of sugarcane bagasse and sunflower seed meal, dry fermented solids (DFS) were produced and used for oleic acid esterification in subcritical and supercritical CO(2) at 40 degrees Celsius. Results showed that esterification activity was improved 1.2-fold under subcritical CO(2) at 30 bar, but decreased to less than 80% of the control at higher pressures, including supercritical pressures up to 150 bar. The addition of 9% water to the reaction medium at 30 bar further improved esterification activity by 1.8-fold.
BIOTECHNOLOGY LETTERS
(2021)
Article
Engineering, Chemical
Dwila Nur Rizkiyah, Nicky Rahmana Putra, Zuhaili Idham, Ahmad Hazim Abdul Aziz, Mohd Azizi Che Yunus, Ibham Veza, Irianto, Stanley Chinedu Mamah, Lailatul Qomariyah
Summary: A combination of supercritical carbon dioxide (ScCO2) and subcritical water extraction (SWE) was used to extract anthocyanins from roselle. The results showed that this integrated approach achieved higher anthocyanins production and yield compared to previous methods.
Article
Engineering, Chemical
Alessandro Zambon, Simeon Bourdoux, Maria F. Pantano, Nicola Maria Pugno, Francesca Boldrin, Gerard Hofland, Andreja Rajkovic, Frank Devlieghere, Sara Spilimbergo
Summary: This study focuses on the feasibility of Supercritical CO2 (Sc-CO2) drying of apple slices, investigating the microbiological stability and mechanical behavior under different process parameters. Results show promising potential for industrial development.
Article
Chemistry, Multidisciplinary
Philipp Dullinger, Dominik Horinek
Summary: In recent years, it has been increasingly recognized that nanometer-sized ions exhibit superchaotropic effects in solution, resembling typical surfactants. However, the extension of the Hofmeister series to nanoions has not been achieved. By studying a generic model and conducting molecular dynamics simulations, a qualitative classification scheme based on ion size as a second dimension is proposed and supported.
JOURNAL OF THE AMERICAN CHEMICAL SOCIETY
(2023)
Article
Chemistry, Physical
Ryuto Inoue, Jonas Karl Christopher N. Agutaya, Armando T. Quitain, Mitsuru Sasaki, Maria Jose Cocero, Tetsuya Kida
Summary: The supercritical CO2-subcritical H2O system can serve as a reaction solvent for organic synthesis, promoting the conversion of organic compounds due to enhanced formation of carbonic acid and ionization of water under elevated pressures and temperatures. The biphasic nature of the system allows for extraction of less polar products from aqueous solutions. Experimental results showed higher yields and selectivity in converting glucose to HMF in this system, with potential mechanisms determined through quantum calculations.
JOURNAL OF SUPERCRITICAL FLUIDS
(2021)
Article
Engineering, Chemical
Jingguo Yang, Fawu Pan, Liyong Du
Summary: In this study, bioactive components in the stem of Hibiscus taiwanensis S. Y. Hu were extracted using supercritical carbon dioxide. The extract showed inhibition activity against tyrosinase, indicating its potential as a whitening active material.
Article
Energy & Fuels
Yugang Cheng, Xuefu Zhang, Zhaohui Lu, Zhe Jun Pan, Mengru Zeng, Xidong Du, Songqiang Xiao
Summary: The treatment of coal with CO2 increases pore structure, mainly due to acid dissolution of minerals and larger pores in newborn minerals. ScCO2 significantly improves the pore size distribution compared to SubCO2. Fractal dimension of coal samples does not change significantly with increasing pressure.
JOURNAL OF NATURAL GAS SCIENCE AND ENGINEERING
(2021)
Article
Chemistry, Physical
Wenjian Cai, Xietian Xia, Xiang Li, Xing Chen, Zenghui Xu, Guodong Liu
Summary: Simulations of fluidized beds in ambient, subcritical, and supercritical carbon dioxide (CO2) fluidization states were conducted using CFD-DEM combined with TFM and LDR-KTGF. Quantitative and qualitative analysis revealed good agreement between TFM and CFD-DEM simulation results. Different fluidization criteria were observed in the subcritical, ambient, and supercritical states, with transitional flow, bubble-like flow, and particle aggregative-like flow, respectively. Small discrepancies were found in volume fractions and velocities obtained using TFM and CFD-DEM approaches, while turbulent kinetic parameters and bubble-like kinetic energy showed sensitivity to the turbulence model. Statistical analysis showed anisotropic particle flow based on turbulent normal Reynolds stresses.
JOURNAL OF SUPERCRITICAL FLUIDS
(2023)
Article
Chemistry, Physical
Xin Yuan, Yanguang Nie, Tong Zou, Chuanlei Deng, Youpeng Zhang, Zanyao Wang, Jicheng Wang, Chengliang Zhang, Enjia Ye
Summary: In this study, PANI-intercalated VO2 materials were fabricated for the first time as cathode materials for zinc ion batteries. The materials exhibited high specific capacity and good cycling stability. The strong charge screening effect provided by the intercalated PANI further enhanced the electrochemical performance. However, the formation of precipitates during charge and discharge processes leads to performance decay.
ACS APPLIED ENERGY MATERIALS
(2022)
Article
Electrochemistry
A. C. Alves, Jorge P. Correia, Teresa M. Silva, M. F. Montemor
Summary: The birnessite structure of MnO2 makes it a promising electrode material for energy storage devices, especially supercapacitors, due to its high theoretical capacitance and pseudocapacitive response. The effect of alkali cations on the structure of birnessite has been discussed, but their role in the charge storage mechanism is still controversial. This study reveals new aspects of the pseudocapacitive charge storage mechanism of birnessite and discusses the contribution of non-faradaic and faradaic reactions based on EIS analysis. It demonstrates the role of alkali ions intercalation in the interlayer structure of birnessite.
ELECTROCHIMICA ACTA
(2023)
Review
Food Science & Technology
Tao Ma, Xinna Hu, Shuyu Lu, Xiaojun Liao, Yi Song, Xiaosong Hu
Summary: The synthesis of novel functional materials from abundant food waste resources has great potential for applications and ecological benefits. Nanocellulose, with its modifiable surface, excellent mechanical strength, and high aspect ratio, is a renewable and sustainable polymer that shows promise in various applications, including the food industry. This review focuses on the structural characteristics and extraction approaches of nanocellulose, as well as recent advancements in its use in the food industry. Environmental and human health concerns related to nanocellulose production are also evaluated. The extraction and production of nanocellulose from food waste provide a platform for the sustainable utilization of biomass, and its application in green food packaging materials, emulsion stabilizers, dietary fiber, nutrition delivery, and 3D printing hydrogels have shown excellent performance. Validated standards for characterizing the structure and evaluating toxicity are essential for the commercialization of nanocellulose in the food industry.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Applied
Xin Pan, Wentao Zhang, Fei Lao, Ruifang Mi, Xiaojun Liao, Dongsheng Luo, Jihong Wu
Summary: This study identified the precursors of volatile sulfur compounds in juices and proposed methods to inhibit their release, with experiments showing that S-methyl methionine and methionine are key precursors. pH reduction and epicatechin addition were effective in reducing the release of these compounds, which are responsible for off flavors in heat-sterilized juices.
Article
Chemistry, Applied
Xinxing Xu, Bingbing Wu, Wenting Zhao, Fei Lao, Fang Chen, Xiaojun Liao, Jihong Wu
Summary: Through high-throughput sequencing and gas chromatography-mass spectrometry analysis of the 32-day fermentation process of chili peppers, dominant bacterial genera such as Rosenbergiella and Staphylococcus, and abundant fungi genera such as Hyphopichia and Kodamaea were identified. Additionally, sixteen differential volatile metabolites were detected, and nine strains from different genera were isolated from fermented chili peppers. Further analysis indicated a significant positive correlation between Hyphopichia and the formation of 11 key odorants, enhancing our understanding of core functional bacterial and fungal genera involved in the desirable flavor production in fermented chili peppers.
Article
Chemistry, Applied
Wentao Zhang, Fei Lao, Shuang Bi, Xin Pan, Xueli Pang, Xiaosong Hu, Xiaojun Liao, Jihong Wu
Summary: Using molecular sensory science approaches, the major aroma-active compounds in clear red raspberry juice were identified. These compounds include floral and grassy volatiles, as well as an aroma recombination model 1 that can simulate grassy, floral, woody, and caramel-like notes.
Article
Food Science & Technology
Yuanyuan Li, Feng Lu, Xiao Wang, Xiaosong Hu, Xiaojun Liao, Yan Zhang
Summary: This study investigates the biological transformation of chlorophyll-rich spinach extracts during gastrointestinal digestion and colonic fermentation in a murine model. Chlorophylls undergo pheophytinization and oxidative reactions, leading to the formation of pheophytins and subsequent conversion to pheophorbides by gut microbiota. The presence of pheophytins increases total short-chain fatty acids, including acetic, propionic, and butyric acids, during microbial fermentation.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Food Science & Technology
Wenxin Wang, Lei Rao, Xiaomeng Wu, Yongtao Wang, Liang Zhao, Xiaojun Liao
Summary: This article provides an overview of the applications of supercritical carbon dioxide in food processing, including extraction, transformation, preservation, and drying. The technology meets the growing demand for green and sustainable solutions in food processing, enabling innovation and efficiency in this field.
FOOD ENGINEERING REVIEWS
(2021)
Review
Food Science & Technology
Lei Xu, Zhenzhen Xu, Xiaojun Liao
Summary: This article discusses targeted and untargeted analysis techniques for assessing the authenticity of fruit juices, including stable isotopes, phenolics, carbohydrates, organic acids as targeted markers, and liquid/gas chromatography-mass spectrometer, nuclear magnetic resonance, infrared spectroscopy as untargeted techniques.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Fan Zhang, Jingjing Chai, Liang Zhao, Yongtao Wang, Xiaojun Liao
Summary: The N-2-assisted high-pressure processing had significant effects on the microorganisms and physicochemical properties of fresh-cut bell peppers, but had minimal impact on their sensory characteristics. HPP treatment helped maintain the quality and nutritional value of the fresh-cut bell peppers.
Article
Chemistry, Applied
Jiarui Cao, Fangwei Li, Yuanyuan Li, Hongpu Chen, Xiaojun Liao, Yan Zhang
Summary: This study investigated the effects of soybean protein isolate (SPI) on the thermal stability of chlorophyll (Chl) and found that the addition of SPI improved Chl stability through hydrophobic interactions. Fluorescence spectra showed a strong affinity between SPI and Chl, with a lower polydispersity index (PDI) values and particle size in Chl-SPI mixtures, indicating a more stable molecular weight distribution. Molecular modeling revealed the important role of Mg2+ and the phytol residue from Chl in binding with SPI, enriching our understanding of the interaction mechanisms for the development of plant-derived protein products with stable green color.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Zhuofan Huang, Kaixin Li, Lingjun Ma, Fang Chen, Xiaojun Liao, Xiaosong Hu, Junfu Ji
Summary: This study investigated the impact of lactose crystallization on powder microstructures and flavor release. Microparticles with higher lactose contents had lower glass transition temperatures and exhibited increased water adsorption behaviors at high water activities, resulting in considerable release of flavor substances.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Zhiqiang Hou, Yongtao Wang, Liang Zhao, Xiaojun Liao
Summary: This study evaluated the effectiveness of combining three-stage ultra-filtration and high pressure processing in producing chestnut rose juice with high SOD activity. The technology was able to retain sugars and some functional components in the juice, while also resulting in a significant reduction of certain compounds.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Xinxing Xu, Shuang Bi, Fei Lao, Fang Chen, Xiaojun Liao, Jihong Wu
Summary: The study investigated the metabolism of bioactive compounds in broccoli juice fermented by animal- and plant-derived Pediococcus pentosaceus. Results showed that P. pentosaceus may potentially improve the nutritional and functional properties of fermented foods.
Article
Food Science & Technology
Kai Dong, Yuwan Li, Sijia Luo, Fan Zhang, Hanxu Pan, Liang Zhao, Yongtao Wang, Xiaojun Liao
Summary: The study analyzed the sterilizing effects of different HHP-boosting processes on Escherichia coli O157:H7, finding that linear and fast boosting had the most significant bactericidal effects. The proteins interacting with GroEL under different boost modes and rates were involved in 42 metabolic pathways, particularly ribosome, ABC transporter, oxidative phosphorylation, sulfate assimilation, and cysteine biosynthesis. Key interacting proteins NuoB, NuoF, CysD, ZnuC, and RplX were identified and their interactions with GroEL were verified in vivo.
Article
Food Science & Technology
Xuan Wang, Liang Zhao, Yongtao Wang, Zhenzhen Xu, Xiaomeng Wu, Xiaojun Liao
Summary: This study analyzed the dynamic changes of bacterial compositions during sweet potato sour liquid (SPSL) fermentation using SMRT sequencing, identifying the key role of Leuconostoc citreum in starch flocculation. This newly discovered strain showed excellent starch-flocculating abilities and significantly reduced the time required for total starch sedimentation in the traditional SPSL fermentation process. The findings suggest that this novel bioflocculant can modernize the traditional SPSL fermentation process and achieve rapid and highly efficient starch sedimentation.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Wentao Zhang, Liya Liang, Xin Pan, Fei Lao, Xiaojun Liao, Jihong Wu
Summary: This study found that there were differences in the impact of high pressure and HTST processing on phenolic compounds in red raspberries, with HTST processing promoting the release of free phenolic acids and HHP processing maximizing flavonol glycosides. Additionally, high temperature short time sterilization processing may also enhance juice authenticity.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
