Article
Biotechnology & Applied Microbiology
Ping Hu, Shengwen Lei, Weiyan Luo, Xiaoqing Huang, Wei Ruan, Yueyuan Ye, Zhifeng Zheng, Dechao Wang, Duo Wang
Summary: A heterogeneous extraction method using an intermediate as the solid phase extraction agent was proposed for extracting 4-chloroguaiacol from bleaching wastewater. Optimum conditions achieved a high extraction yield and purity, with effective extraction even at low guaiacol content.
JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY
(2023)
Article
Engineering, Chemical
Yilong Li, Dan Zou, Ji Chen, Yuefeng Deng, Deqian Li
Summary: This research investigates a new method for extracting fluorine and cerium from a boric-acid-added bastnaesite sulfuric leaching liquor by Cyannex923. The effects of H3BO3 on bastnaesite leaching, extraction, and stripping process were systematically studied, along with the mechanism and conditions in each step. The findings demonstrate that the formation of B-F complex improves the extraction of Ce and F, and provides a new method for their separation and stepwise recovery.
SEPARATION AND PURIFICATION TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Simons Dhara, Niladri Shekhar Samanta, R. Uppaluri, M. K. Purkait
Summary: This study aims to extract high-purity alkaline lignin from the elephant grass species, Saccharum ravannae, through KOH-mediated alkaline hydrothermal pretreatment. RSM was used to optimize lignin recovery using three process parameters. The predicted and experimental results confirmed the effectiveness of the extraction method, and the extracted lignin showed higher purity and more functional groups compared to commercial lignin.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Engineering, Chemical
Fei Han, Difan Fang, Yufa Feng, Yuqian Fan, Yun Wei, Yuanqi Liu, Lin Qu, Derun Zhao, Liming Yang, Penghui Shao, Chen Xu, Hongqi Yao, Zhilei Ma, Xubiao Luo
Summary: Recycling metal resources from spent lithium-ion batteries has the potential for resource reuse and environmental conservation. However, obtaining high purity recovered materials is challenging. This study proposes an ultrasonic-centrifugal H3PO4 pickling method to regenerate battery-grade FePO4 in a low Na/Fe environment. The proposed method has considerable economic advantages and environmental benefits.
SEPARATION AND PURIFICATION TECHNOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Liang Ying Ee, Yong Kuok Tan, Jiapei Miao, Hui Ting Chu, Sam Fong Yau Li
Summary: Reusable acidic ternary deep eutectic solvents (TDES) composed of alanine, lactic acid, and ethylene glycol were designed for the fractionation of high-purity lignin and augmentation of lignocellulosic biomass. The TDES extraction method yielded lignin free of sulfur and silica, with desirable molecular weight and monomeric yield, which can be beneficial for various applications. This green extraction method provides a new approach for sustainable biomass valorization.
Article
Food Science & Technology
Rosaria Lauceri, Cristina Cavone, Graziella Chini Zittelli, Lyudmila Kamburska, Simona Musazzi, Giuseppe Torzillo
Summary: This study presents a reverse extraction and purification process for obtaining high-purity crude extracts of phycocyanin from Spirulina. The use of ammonium sulphate during the ultrasound-assisted lysis/purification phase minimizes the extraction of contaminant molecules, resulting in a higher purity of the phycocyanin. The process is conducted in aqueous solutions and reduces production time while maintaining product quality.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Chemistry, Physical
Sheng-Yin Huang, Hu Wang, Hugo Celio, Niveen M. Khashab, Zachariah A. Page, Jonathan L. Sessler
Summary: An immobilized receptor can selectively sequester and release LiPF6, resulting in high purity recovery.
JOURNAL OF MATERIALS CHEMISTRY A
(2022)
Article
Food Science & Technology
Federica Higa, James D. House, Michael T. Nickerson
Summary: The effect of different extraction methods on protein isolates from different pulse types grown in Canada was studied. The extraction method and pulse type affected the protein yields and characteristics. The study provides insights into the suitability of different pulses for various product applications.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Engineering, Environmental
Wenlong Hui, Jiti Zhou, Ruofei Jin
Summary: This study used thermal alkaline treatment (TAH) to extract proteins from waste activated sludge (WAS) and optimized the extraction conditions. It was found that during the TAH process, macromolecular proteins were broken down into low molecular proteins and produced less melanoid. XRD and XPS analysis suggested the formation of calcium carbonate (CaCO3) at pH 13 and temperature of 70 degrees C. The extracted sludge proteins had a relative molecular weight between 6.5 kDa and 16 kDa. Further research is needed for complete purification of the proteins.
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING
(2022)
Article
Biochemical Research Methods
Fatimah Almulhim, Pei-Ying Hong
Summary: This study evaluated six protein extraction methods and identified PreOmics as the most effective method for extracting proteins from biofilms in treated wastewater. The findings also showed that SDS and PreOmics were effective in breaking down bacterial cell walls.
Article
Chemistry, Multidisciplinary
Chenggui Liu, Qi Han, Yu Chen, Suiyi Zhu, Ting Su, Zhan Qu, Yidi Gao, Tong Li, Yang Huo, Mingxin Huo
Summary: Groundwater treatment sludge, rich in Fe/Mn, can be effectively separated into impure Fe/Al and high-purity hausmannite through a novel process involving hydrochloric acid leaching and hydrothermal treatment. This method not only provides environmental benefits, but also yields a marketable product with economic value.
Article
Engineering, Chemical
Fan Yu, Yulu Du, Shaopo Deng, Mingjie Jin, Deyu Zhang, Mengqian Zhao, Jian Yin, Xuwei Long
Summary: In this study, a newly efficient extraction process using ethanol was developed for obtaining high-purity surfactin from fermentation broth. The use of ethanol as a solvent provided a high purity of 98% and recovery of over 90%, and the surfactin isolated using ethanol extraction contained fewer impurities compared to dichloromethane extraction. This environmentally-friendly extraction process has excellent separation performance and is suitable for isolating surfactin for high-value applications.
SEPARATION AND PURIFICATION TECHNOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Qiang Yu, Xia Hua, Xin Zhou, Bin Xu, Huan Wang, Yong Xu
Summary: In this study, a novel and environmentally friendly bioconversion technology was proposed to prepare high-purity glycolic acid (GA) efficiently. By integrating resting cell catalysis, crystallization, acidification, and electrodialysis purification, continuous and efficient GA bio-preparation was achieved.
Review
Surgery
Christoph Kuemmerli, Christoph Tschuor, Meidai Kasai, Adnan A. Alseidi, Gianpaolo Balzano, Stefan Bouwense, Marco Braga, Marielle Coolsen, Sara K. Daniel, Christos Dervenis, Massimo Falconi, Dae Wook Hwang, Daniel J. Kagedan, Song Cheol Kim, Harish Lavu, Tingbo Liang, Daniel Nussbaum, Stefano Partelli, Michael J. Passeri, Nicolo Pecorelli, Sastha Ahanatha Pillai, Venu G. Pillarisetty, Michael J. Pucci, Wei Su, Robert P. Sutcliffe, Bobby Tingstedt, Marion van der Kolk, Dionisios Vrochides, Alice Wei, Caroline Williamsson, Charles J. Yeo, Sabino Zani, Efstratios Zouros, Mohammed Abu Hilal
Summary: This study demonstrates the positive impact of enhanced recovery after surgery (ERAS) protocols on postoperative outcomes in patients undergoing pancreatoduodenectomy, including shorter time to food intake, earlier bowel activity, fewer complications, and a shorter hospital stay.
BRITISH JOURNAL OF SURGERY
(2022)
Review
Cardiac & Cardiovascular Systems
Zaki Akhtar, Christos Kontogiannis, Georgios Georgiopoulos, Christoph T. Starck, Lisa W. M. Leung, Sun Y. Lee, Byron K. Lee, Sreenivasa R. K. Seshasai, Manav Sohal, Mark M. Gallagher
Summary: Non-laser transvenous lead extraction (TLE) is associated with better safety and efficacy compared to laser TLE. Non-laser TLE has lower procedural mortality, major complications, and superior vena cava injury rates, with higher rates of complete success.
Review
Chemistry, Applied
Peter Adewale, Marziehossadat Shokrolllahi Yancheshmeh, Edmond Lam
Summary: Consumer demand for starch is increasing, leading starch producers to explore non-food, industrial applications for revenue generation. The market value of modified starch exceeds that of native starch and is anticipated to grow further through next-generation applications enabled by emerging technologies. Opportunities for using alternative botanical starch sources besides corn are also identified in the global market.
CARBOHYDRATE POLYMERS
(2022)
Article
Chemistry, Applied
Gexiao Sun, Peiji Ni, Edmond Lam, Sabahudin Hrapovic, Dengjin Bing, Bianyun Yu, Yongfeng Ai
Summary: This study characterized ten pea flours with different amylose contents and found that as the amylose content increased, the starch content decreased while the protein and total dietary fiber content increased. Higher amylose content resulted in higher starch gelatinization temperatures and reduced in vitro starch digestibility. These findings are valuable for developing new flour, starch, and protein ingredients from diverse pea lines.
Article
Green & Sustainable Science & Technology
Raphael Aidoo, Chetanjot K. Romana, Ebenezer M. Kwofie, Jamie I. Baum
Summary: Environmental nutrition is replacing siloed sustainability assessment models to promote sustainable dietary decisions. The newly developed EIWDVs model provides a comprehensive and replicable approach for assessing the sustainability of nutrition. Plant-based alternatives are found to be sustainable choices with environmental nutrition benefits.
JOURNAL OF CLEANER PRODUCTION
(2023)
Article
Polymer Science
Eliskander Rabia, Beza Tuga, Jose de Ondarza, Saleen M. M. Ramos, Edmond Lam, Sabahudin Hrapovic, Yali Liu, Rajesh Sunasee
Summary: Cationic nanomaterials coated with poly(diallyldimethylammonium chloride) were developed as effective antibacterial agents. The carboxylated cellulose nanocrystals derived from softwood pulp were coated with cationic poly(diallyldimethylammonium chloride) of varying molecular weights. The resulting cationic carboxylated cellulose nanocrystals coated with poly(diallyldimethylammonium chloride) (cCNCs-PDDA) showed marked antibacterial activity, especially against Gram-positive Staphylococcus aureus.
Article
Chemistry, Multidisciplinary
Galen Yang, Edmond Lam, Audrey Moores
Summary: This study explores the use of mechanochemistry and aging as effective methods to control the molecular weight of commercial high molecular weight chitosan. Compared to conventional solution-based methods, this new mechanochemical method has improved process mass intensity and produces low molecular weight chitosan samples with a range of 200 to 19.5 kDa and a polydispersity of 1.8.
ACS SUSTAINABLE CHEMISTRY & ENGINEERING
(2023)
Article
Immunology
Bassel Akache, Andrew J. Read, Renu Dudani, Blair A. Harrison, Dean Williams, Lise Deschatelets, Yimei Jia, Vandana Chandan, Felicity C. Stark, Gerard Agbayani, Shawn R. Makinen, Usha D. Hemraz, Edmond Lam, Sophie Regnier, Wei Zou, Peter D. Kirkland, Michael J. McCluskie
Summary: The study found that using a vaccine adjuvant containing sulfated lactosyl archaeol (SLA) can enhance the immune response to rabbit hemorrhagic disease virus (RHDV), resulting in increased antibody levels and improved survival rates, demonstrating its potential value in veterinary applications.
Review
Green & Sustainable Science & Technology
Derrick K. Allotey, Ebenezer M. Kwofie, Peter Adewale, Edmond Lam, Michael Ngadi
Summary: The increasing popularity of plant-based proteins as alternative sources has led to the need for assessing their sustainability. Researchers have used various tools and metrics including TEA, LCC, LCA, and S-LCA to analyze the sustainability of plant-based protein food ingredients and products. This review summarizes and discusses the methodologies and findings of previous studies in this field. The review highlights the minimal attention given to LCC, TEA, and S-LCA, and the lack of complete sustainability assessment covering all dimensions. more evidence and comprehensive studies are needed to compare the sustainability performance of plant-based proteins with traditional animal-based proteins.
SUSTAINABLE PRODUCTION AND CONSUMPTION
(2023)
Article
Biochemistry & Molecular Biology
Madison Santos, Olivia Del Carlo, Jasmine Hong, Ziruo Liu, Shuaibing Jiang, Sabahudin Hrapovic, Edmond Lam, Tony Jin, Audrey Moores
Summary: By tuning the chemical functionality of chitin nanocrystals (ChNCs), their macrscopic properties can be heavily impacted. In this study, two types of ChNCs were made using acid hydrolysis and oxidative pathways, and deacetylation was utilized to create chitosan nanocrystals (ChsNCs) with varying degree of deacetylation (DDA). The nanocrystals were then studied for their rheological behavior and liquid crystalline ordering. Additionally, they were incorporated into biodegradable pectin-alginate films as a physical reinforcement, showing increased tensile strength and Young's modulus values.
Article
Agricultural Engineering
Warren Blunt, Catherine Blanchard, Christopher Doyle, Vinicio Vasquez, Mengwei Ye, Peter Adewale, Yali Liu, Krista Morley, Fanny Monteil-Rivera
Summary: This study found that Burkholderia thailandensis can simultaneously uptake glucose and xylose and accumulate up to 64% of its dry mass as poly(3-hydroxyalkanoate) (PHA) biopolymers, with a PHA titer of up to 3.8 g L-1 in shake flasks. Concomitantly, it also produced rhamnolipids, mainly Rha-Rha-C14-C14, with a titer typically in the range of 0.2-0.4 g L-1. Gluconic and xylonic acids were detected in titers of up to 5.3 g L-1, with xylonic acid being the major end product. This co-production of three products from mixed sugars using B. thailandensis can improve biorefinery economics.
BIORESOURCE TECHNOLOGY
(2023)
Article
Food Science & Technology
Raphael Aidoo, Ebenezer M. Kwofie, Peter Adewale, Edmond Lam, Michael Ngadi
Summary: Single-cell protein (SCP) is an evolving biotechnological concept that aligns protein production with global sustainability goals. This review provides an overview of SCP's current outlook, discussing production, commercial prospects, and sustainability. It also explores the potential of the emerging digital twin concept in enhancing SCP production's efficiency and sustainability.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Aubin Payne, Ebenezer M. Kwofie, Prince Agyemang, Jamie I. Baum
Summary: Poor diets and limited access to nutritious foods have led to micronutrient deficiency in human health. While food fortification has helped in developed countries, over a quarter of the world's population still suffers from deficiency. This study investigates the loss of micronutrients in potato storage, processing, and consumption, revealing the optimal pathway for a sustainable healthy diet.
NPJ SCIENCE OF FOOD
(2023)
Article
Food Science & Technology
Raphael Aidoo, Vincent Abe-Inge, Ebenezer M. Kwofie, Jamie I. Baum, Stan Kubow
Summary: This study investigates the environmental and nutritional performances of different dietary scenarios and finds a non-linear relationship between these two factors. The results suggest that including 10% legumes, 0.11% red meat, 0.28% processed meat, and 2.81% white meat in a composite diet can significantly reduce global warming and achieve a high diet quality.
NPJ SCIENCE OF FOOD
(2023)
Article
Engineering, Chemical
R. Diaz-Alvarez, S. Carpentieri, G. Ferrari, G. Pataro, L. Segura-Ponce
Summary: This study evaluated the effect of high voltage electrical discharge (HVED) on the freeze-drying process of blueberries, and found that HVED pretreatment can enhance freeze-drying rates and improve the quality of the final product.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
V. I. Tuzhilkin, S. M. Petrov, N. M. Podgornova, N. D. Lukin
Summary: The study aims to simulate the process of isobaric evaporative crystallization of sucrose and propose a three-stage crystallization technology for semi-continuous boiling of massecuites. Through computer simulation and experimental verification, optimal parameters were determined to enhance the efficiency of crystallization.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Seong Hwan Yu, Do-Yeong Kim, Youjin Baek, Hyeon Gyu Lee
Summary: This study investigated the effects of nanoencapsulation and gel incorporation on the antioxidant activity, stability, and release profile of curcumin. The results showed that CUR-loaded nanoparticles and CUR NPs-filled gelatin-genipin gels had significantly higher antioxidant activity, stability, and in vitro release profile compared to free CUR. The GL/GP-CUR NPs exhibited the highest antioxidant activity and increased stability, while the CUR NPs had a faster release rate. These findings suggest that GL/GP-CUR NPs have potential as an effective delivery system for CUR in the food industry.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Linlin He, Shihong Hu, Gang Zhang, Xiao Wang, Yanna Zhao, Qingpeng Wang, Min Liu, Zhengping Wang, Prakash Sangeeta, Zhuang Ding
Summary: This study developed solid microcapsules containing co-loaded vitamin B12 and D3 using a W1/O/W2 emulsions and spray-drying method. The addition of polysaccharides as co-encapsulants improved the morphological characteristics, encapsulation efficiency, storage stability, and gastrointestinal simulation of the microcapsules. The electrostatic bonding with chitosan and multilayer protection from the W1/O/W2 structure contributed to the high encapsulation efficiency of vitB12. Incorporating polysaccharides into W2 enhanced the particle integrity of the dried powders and improved the retention rate and encapsulation efficiency of vitamins. Sodium carboxymethylcellulose showed the best protection for vitB12 and lower degradation rates for vitD3, while sodium alginate exhibited controlled release and the highest cumulative release under simulated gastric and intestinal conditions, respectively.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Ehsan Nasrnia, Morteza Sadeghi, Ali Raeisi Isa-Abadi, Seyed Ahmad Mireei
Summary: A novel mathematical model considering the concept of glass transition was developed for rice intermittent drying process. The model utilized the real 3D body-fitted geometry of rice kernel and was validated through experiments. The glass transition behavior of the rice kernels and the distributions of temperature and moisture at each stage were analyzed.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Haoran Pang, Jiaqing Xie, Xiaoyu Meng, Ruqian Sun, Jun Chen, Chengli Guo, Tianfeng Zhou
Summary: A portable organophosphorus pesticide detection device equipped with microfluidic and luminol composite nanofibers was developed in this study. By optimizing the microfluidic chip design and the mass fraction of luminol particles, efficient detection of pesticide residues was achieved.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
J. Munoz-Postigo, E. M. Valero, M. A. Martinez-Domingo, F. J. Lara, J. L. Nieves, J. Romero, J. Hernandez-Andres
Summary: This paper presents a workflow for classifying the maturity of bell peppers using hyperspectral imaging and machine learning. The approach utilizes spectral reflectance to determine the number of maturity stages and employs optimized bands for accurate classification, achieving satisfactory results.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Artem Skrypnik, Sascha Heitkam, Christoph Gerstenberg, Eric Morelle, Christopher McHardy, Cornelia Rauh
Summary: The rheological properties of food play a crucial role in the physical interaction between food and the mouth during chewing and swallowing. This study focuses on the compression of liquid foams to simulate the idealized swallowing process and investigates the flow conditions and their impact on foam properties. The results provide insights into the haptic perception in the mouth during swallowing.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Chaojie Mo, Luciano Navarini, Furio Suggi Liverani, Marco Ellero
Summary: This study investigates the effects of swelling on espresso extraction by incorporating a particle-level swelling model into a one-dimensional bed-level extraction model. The results show that swelling only slightly affects the yield and strength at a fixed flow rate, but considerably enhances the strength at a fixed pressure drop. The finer the coffee particles, the more pronounced the enhancement. It is suggested that better control of yield and strength can be achieved by fixing the flow rate in an espresso machine. It is also indicated that numerical extraction simulations, when properly incorporated with relevant physical effects, can be used to predict the extraction kinetics and guide the design and production of espresso machines.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Yang Zhong, Yi Lin, Mingxing Yang, Xiaodan Zeng, Dayu Liu, Wenlong Liu, Weijun Chen
Summary: Methyltetrahydrophthalic anhydride (MeTHPA) esterified corn starches (MeCS) with degrees of substitution (DS) ranging from 0.0066 to 0.072 were prepared and found to be effective in stabilizing Pickering emulsion. The modification of MeTHPA damaged the crystal structure of corn starch, roughened its surface structure, and increased its contact angle, which were positively correlated with the DS of MeCS. The particle size of MeCS increased and then decreased with increasing DS, with the smallest size observed for MeCS with a DS of 0.072. The Pickering emulsions stabilized by MeCS with a DS of 0.072 exhibited better stability compared to those stabilized by MeCS with lower DS, which can be attributed to their smaller particle size and higher viscosity. MeCS with a DS of 0.072, at a concentration of 3% (w/v), could maintain emulsion stability even after 50 days of storage. These findings suggest that MeCS with appropriate DS and concentration levels could be effective particle stabilizers for Pickering emulsions.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Shubhajit Sarkhel, Anupam Roy
Summary: This study developed a vacuum impregnation technique to enhance the micronutrient content and bioavailability in lentils and reduce phytic acid. The results showed that vacuum impregnation led to higher migration of micronutrients and significantly reduced phytic acid without impacting the quality characteristics. The developed process achieved a substantial reduction in phytic acid-to-mineral molar ratio.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
L. J. H. Sweers, C. M. M. Lakemond, V. Fogliano, R. M. Boom, M. Mishyna, J. K. Keppler
Summary: This study investigated the use of microfiltration as a gentle processing technique for decontamination and fractionation of edible insects. The results showed that microfiltration effectively removed contaminants and produced distinct fractions with improved properties.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Wanfeng Sun, Yu Sun, Yu Wang, Haomeng He
Summary: In this study, a prediction model for the pelleting performance of multi-component mixed powders was proposed, and it was validated by conducting single pelleting experiments on mixtures of different edible powders.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Saowaluk Taechutrakul, Thananchai Piroonpan, Wanvimol Pasanphan
Summary: This original research developed active polylactic acid (PLA) film strips functionalized with gallic acid (GA) to extend the shelf-life of bananas. The PLA/mPLA-GA film strips exhibited a homogeneous matrix with improved mechanical properties and showed outstanding antioxidant and oxygen scavenging effects. The results suggest that PLA/mPLA-GA film strips show promise as an active bioplastic for extending the shelf-life of bananas and other fruits.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Julien Dupas, Florent Baldeweck, Vincent Meunier
Summary: The flow performance of food powders is crucial in product development, as it can affect the dosing and filling processes. This study investigates the influence of various parameters on the flowability of carbohydrate powders, such as particle size and moisture content.
JOURNAL OF FOOD ENGINEERING
(2024)
