Article
Biochemistry & Molecular Biology
Geeta Bhandari, Mukund Sharma, Shalini Negi, Saurabh Gangola, Pankaj Bhatt, Shaohua Chen
Summary: The study evaluated the degradation pathways of endosulfan and its hazardous impact on other living beings, finding biomagnification of endosulfan in ecosystems and emphasizing the important role of microbes in bioremediation. The established endosulfan biodegradation network offers valuable insights for future research.
JOURNAL OF BIOMOLECULAR STRUCTURE & DYNAMICS
(2022)
Article
Biochemistry & Molecular Biology
Yujia Li, Lirong Luo, Xiaoxiao Ding, Xiumin Zhang, Shanling Gan, Changhua Shang
Summary: In this study, the application of Bacillus sp. TTMP20 and cane molasses as carbon source was explored for the production of TTMP. It was found that pretreatment with phosphoric acid and sulfuric acid significantly increased the yield of TTMP, demonstrating the potential of molasses as a cost-effective carbon source for industrial production of TTMP.
Article
Agricultural Engineering
Xuehai Zheng, Rongfei Hu, Duo Chen, Jiannan Chen, Wenjin He, Luqiang Huang, Chentao Lin, Huibin Chen, Youqiang Chen, Jinmao Zhu, Feng Qi, Ting Xue
Summary: The addition of cane molasses at concentrations of 35 g/L and 70 g/L significantly increased lipid and carotenoid production in the microalgae R. toruloides M18, demonstrating a cost-effective and environmentally friendly strategy for enhancing production of these valuable compounds.
BIORESOURCE TECHNOLOGY
(2021)
Article
Green & Sustainable Science & Technology
M. Mottakin, Vidhya Selvanathan, Sajal Mandol, Md Mosaddek Hossen, M. Nurunnabi, Jahid Bin Haider, Mahfujul Hasan, Khaled Althubeiti, D. . K. Sarkar, M. Shahinuzzaman, Huda Abdullah, Md. Akhtaruzzaman
Summary: The study investigated an effective and environmentally friendly method of producing oxalic acid from waste cane sugar via a sequence of reactors. By reusing nitrogen oxides and incorporating catalysts, the yield was significantly improved. Optimization of various reaction parameters and kinetic analysis were performed to enhance the understanding of the reaction mechanism.
JOURNAL OF CLEANER PRODUCTION
(2022)
Article
Green & Sustainable Science & Technology
Juan E. Jimenez, Carlos Mauricio Fontes Vieira, Henry A. Colorado
Summary: The effects of using recycled tire polymer fibers (RTPF) and sugar molasses mixed with kaolin clay on the engineering properties of the soil were evaluated in this investigation. The results showed that the mixture significantly improved the unconfined compressive strength of the soil and also promoted the growth of soil microorganisms due to the organic properties of the sugar molasses.
Article
Food Science & Technology
Eline Van Wayenbergh, Niels A. Langenaeken, Nore Struyf, Peter Goos, Imogen Foubert, Christophe M. Courtin
Summary: Food fortification is an effective strategy against vitamin A deficiency, and cereal bran can be used as a natural stabilising agent. The stabilising effect of wheat bran on vitamin A is stronger for samples with high antioxidant capacity, high bound lipid content, and low lipase activity. Wheat bran antioxidants and bound lipids protect vitamin A from degradation during storage, while endogenous lipase activity counteracts the stabilising effect.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agriculture, Dairy & Animal Science
Runbo Luo, Yangdong Zhang, Fengen Wang, Kaizhen Liu, Guoxin Huang, Nan Zheng, Jiaqi Wang
Summary: The study found that adding molasses can improve the fermentation quality and taste evaluation of alfalfa silage, enhancing long-term preservation.
Article
Food Science & Technology
Xiaoning Li, Liping Wang, Ping Jiang, Yingdan Zhu, Weiqing Zhang, Ren Li, Bin Tan
Summary: The aim of this study was to investigate the effects of different levels of wheat bran dietary fibre (WBDF) and raw wheat bran (RWB) on the properties of flour and dough. WBDF was found to better inhibit starch retrogradation and improve dough characteristics compared to RWB. WBDF enhanced water absorption, development time, stability time, and mechanical resistance, while RWB had negative effects on these properties. WBDF also improved the viscoelasticity and strength of dough.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agricultural Engineering
Wang Ma, Ziyi Zhang, Wenqian Yang, Pengwei Huang, Yang Gu, Xiaoman Sun, He Huang
Summary: This study aimed to synthesize docosahexaenoic acid (DHA) in Schizochytrium sp. using cane molasses (CM) as a carbon source. It was found that sucrose utilization was the limiting factor in CM utilization, so the overexpression of sucrose hydrolase (SH) in Schizochytrium sp. improved the sucrose utilization rate. Adaptive laboratory evolution was used to further enhance sucrose utilization, and the metabolic differences between CM and glucose were analyzed. Finally, a constant flow rate CM feeding strategy resulted in high DHA titer and lipid yield. This study demonstrates the cost-effectiveness of using CM for industrial DHA fermentation.
BIORESOURCE TECHNOLOGY
(2023)
Article
Polymer Science
Wenjia Yan, Lijun Yin, Minghao Zhang, Meng Zhang, Xin Jia
Summary: This study evaluated the gelatinization, retrogradation, and gel properties of wheat starch-wheat bran arabinoxylan (WS-WBAX) complexes using analysis methods such as RVA, DSC, and FTIR. It was found that the properties of WBAX samples significantly affected the gelatinization process and long-term retrogradation behavior of starch, as well as the rheological properties of mixed gels. Additionally, the microstructure of mixed gels was mainly influenced by the amount of WBAX rather than its molecular characteristics.
Article
Chemistry, Applied
Yang Li, Haoran Wang, Lijuan Wang, Ju Qiu, Zaigui Li, Lili Wang
Summary: In this study, the structure and digestive property of starch isolated from wheat bran of different particle size were investigated and compared with wheat flour starch. Results showed that cell-scale milling caused significant destruction of crystalline regions and double helix, and increase in starch digestibility. Wheat bran starch had more resistant starch and lower digestibility compared to wheat flour starch, which were highly correlated with its thinner lamellas, more double helix proportion and compact fractal. This study contributes to the application of bran starch and highlights the effect of supramolecular structure on bran starch digestibility.
Article
Chemistry, Applied
Shanshan Li, Hong Chen, Wei Cheng, Kuan Yang, Lisha Cai, Linfeng He, Lei Du, Yuntao Liu, Aiping Liu, Zhen Zeng, Cheng Li
Summary: The study found that arabinoxylan (AX) can improve the physical and oxidative stability of oil-in-water emulsions, reducing peroxide value and thiobarbituric acid reactive substance concentration. The antioxidant capacity of AX in emulsions varies depending on its source, with AX from rice bran showing slightly better results.
Article
Food Science & Technology
Zhi Wang, Yanqing Li, Zhichao Hui, Jinle Liu, Xiaomin Guo, Zhen Chen, Zhidan Yu, Anqi Zhao, Shilei Wang, Yafan Cai, Ning He, Jingliang Xu, Wei Zhuang, Hanjie Ying
Summary: Organic selenium nanoparticles (EPS-SeNPs) were synthesized using extracellular polymeric substances (EPS) fermented from waste cane molasses, and exhibited good stability, antibacterial activity, and antioxidant activity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Environmental Sciences
Maryam Safaripour, Khwaja G. Hossain, Chad A. Ulven, Ghasideh Pourhashem
Summary: Bio-based materials are proposed as sustainable alternatives to fossil-based products, with biocomposites derived from natural fibers showing promise for achieving sustainability while maintaining competitive performance. Utilizing wheat bran in biocomposite production can lower overall environmental impacts and greenhouse gas emissions compared to fully petroleum-based materials.
SCIENCE OF THE TOTAL ENVIRONMENT
(2021)
Article
Biotechnology & Applied Microbiology
Priya Shukla, Shubhankar Anand, Pradeep Srivastava, Abha Mishra
Summary: Hyaluronic acid has unique applications in the cosmetics and medical industries, and fermentation of Streptococcus zooepidemicus is the best method for its production. Utilizing cane molasses as a carbon source can optimize the fermentation conditions for hyaluronic acid.
