M. Bampaou, A. Kyriakides, S. Voutetakis, Panagiotis Seferlis, K. Panopoulos
Hydrogen is a key component in the methanol (MeOH) synthesis process. It affects both the environmental and economic performance, since renewable hydrogen (usually produced by electrolysis) is the most expensive component of the process. The addition of renewable hydrogen improves the carbon balance of the process but necessitates the planning of a suitable strategy to account for the stochastic nature of renewable energy and the respective costs. For this reason, the focus of this work is the efficient hydrogen utilization in contrast to most of the past literature works that mainly focus on the conversion of the carbonaceous feedstock. Several operating parameters such as the extent of recycling, operating temperature and pressure, stoichiometric number, inlet temperature and total mass flow per tube affect the methanol yield, carbon conversion and hydrogen consumption of the process. The scope of this work is to provide insight on the effect of those parameters on the efficient hydrogen utilisation using a methanol synthesis modelling tool. The findings of this study showed that hydrogen utilisation could be considerably improved if operating at certain conditions. Lower stoichiometric numbers and mass flows per tube, inlet and cooling temperatures up to 510 K and higher operating pressures could reduce the required hydrogen per produced methanol unit. Especially the employment of recycling, could lead to substantial reduction of the associated hydrogen requirements. In particular, recycling 50 % of the residual off-gases could lead to 10 % less fresh hydrogen requirements and 90 % recycling results to 40 % less hydrogen for the production of the same amount of methanol.
{"title":"Modelling of Methanol Synthesis","authors":"M. Bampaou, A. Kyriakides, S. Voutetakis, Panagiotis Seferlis, K. Panopoulos","doi":"10.3303/CET2188155","DOIUrl":"https://doi.org/10.3303/CET2188155","url":null,"abstract":"Hydrogen is a key component in the methanol (MeOH) synthesis process. It affects both the environmental and economic performance, since renewable hydrogen (usually produced by electrolysis) is the most expensive component of the process. The addition of renewable hydrogen improves the carbon balance of the process but necessitates the planning of a suitable strategy to account for the stochastic nature of renewable energy and the respective costs. For this reason, the focus of this work is the efficient hydrogen utilization in contrast to most of the past literature works that mainly focus on the conversion of the carbonaceous feedstock. Several operating parameters such as the extent of recycling, operating temperature and pressure, stoichiometric number, inlet temperature and total mass flow per tube affect the methanol yield, carbon conversion and hydrogen consumption of the process. The scope of this work is to provide insight on the effect of those parameters on the efficient hydrogen utilisation using a methanol synthesis modelling tool. The findings of this study showed that hydrogen utilisation could be considerably improved if operating at certain conditions. Lower stoichiometric numbers and mass flows per tube, inlet and cooling temperatures up to 510 K and higher operating pressures could reduce the required hydrogen per produced methanol unit. Especially the employment of recycling, could lead to substantial reduction of the associated hydrogen requirements. In particular, recycling 50 % of the residual off-gases could lead to 10 % less fresh hydrogen requirements and 90 % recycling results to 40 % less hydrogen for the production of the same amount of methanol.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"19 1","pages":"931-936"},"PeriodicalIF":0.0,"publicationDate":"2021-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73373593","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Athanasios Latinis, Panagiotis Seferlis, A. Papadopoulos
Electrodialysis is an efficient process for the cleaning of industrial water effluent streams from toxic ionic substances with the simultaneous recovery of valuable ions for reuse. Energy consumption and waste recovery are the two key goals of the process. A dynamic optimisation program aims to determine the optimal operating conditions in terms of applied voltage and effluent flow rate in a batch operating scheme. A model is developed that accounts for the ion transfer through the ion selective membranes and the dynamics of the system. A combination of three objective functions targeting the minimisation of the overall batch process time, the minimisation of the electrical energy consumption required for the ion transfer, and the maximisation of the overall degree of separation is investigated. The manipulated variables applied voltage and feed stream flow rate are considered as piecewise constant during each time interval, spanning the duration of the entire batch. The dynamic optimisation problem is solved through standard non-linear programming techniques which calculate the optimal batch duration and condition profiles for the system. A multi-objective analysis is presented for various combinations of weight values for the joint objective function through the development of the Pareto optimal front. The current approach has been implemented in the removal and recovery of sulfuric anions from an aqueous solution and resulted in the achievement of a high degree of separation in a shorter period at a much lower energy consumption.
{"title":"Optimal Operational Profiles in an Electrodialysis Unit for Ion Recovery","authors":"Athanasios Latinis, Panagiotis Seferlis, A. Papadopoulos","doi":"10.3303/CET2188170","DOIUrl":"https://doi.org/10.3303/CET2188170","url":null,"abstract":"Electrodialysis is an efficient process for the cleaning of industrial water effluent streams from toxic ionic substances with the simultaneous recovery of valuable ions for reuse. Energy consumption and waste recovery are the two key goals of the process. A dynamic optimisation program aims to determine the optimal operating conditions in terms of applied voltage and effluent flow rate in a batch operating scheme. A model is developed that accounts for the ion transfer through the ion selective membranes and the dynamics of the system. A combination of three objective functions targeting the minimisation of the overall batch process time, the minimisation of the electrical energy consumption required for the ion transfer, and the maximisation of the overall degree of separation is investigated. The manipulated variables applied voltage and feed stream flow rate are considered as piecewise constant during each time interval, spanning the duration of the entire batch. The dynamic optimisation problem is solved through standard non-linear programming techniques which calculate the optimal batch duration and condition profiles for the system. A multi-objective analysis is presented for various combinations of weight values for the joint objective function through the development of the Pareto optimal front. The current approach has been implemented in the removal and recovery of sulfuric anions from an aqueous solution and resulted in the achievement of a high degree of separation in a shorter period at a much lower energy consumption.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"159 1","pages":"1021-1026"},"PeriodicalIF":0.0,"publicationDate":"2021-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86321188","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The pressure swing adsorption (PSA) units are widely used as an oxygen source. Start-up time taking minutes is an undeniable advantage of PSA technology compared to cryogenic air separation start-up time taking hours or days. The increasing share of renewable electricity causes intraday electricity price fluctuations. These fluctuations can be an opportunity to improve the economy of a plant and/or to accumulate electricity in the form of liquefied products. This paper aims to demonstrate the possibility of a flexible PSA unit connected to a small oxy-fuel combustion unit. Two options were analyzed: i) LOX supply at electricity price peak, and ii) liquid oxygen energy storage (LOES). The cold energy needed for oxygen liquefaction will be obtained utilizing liquefied nitrogen (LIN) delivered from a large air separation unit (ASU). The analysis was carried out for the Czech Republic, the Federal Republic of Germany, and the Kingdom of Denmark. These countries differ significantly in the energy mix.
{"title":"The Potential of Liquefied Oxygen Storage for Flexible Oxygen-Pressure Swing Adsorption Unit","authors":"R. Šulc, P. Ditl","doi":"10.3303/CET2188081","DOIUrl":"https://doi.org/10.3303/CET2188081","url":null,"abstract":"The pressure swing adsorption (PSA) units are widely used as an oxygen source. Start-up time taking minutes is an undeniable advantage of PSA technology compared to cryogenic air separation start-up time taking hours or days. The increasing share of renewable electricity causes intraday electricity price fluctuations. These fluctuations can be an opportunity to improve the economy of a plant and/or to accumulate electricity in the form of liquefied products. This paper aims to demonstrate the possibility of a flexible PSA unit connected to a small oxy-fuel combustion unit. Two options were analyzed: i) LOX supply at electricity price peak, and ii) liquid oxygen energy storage (LOES). The cold energy needed for oxygen liquefaction will be obtained utilizing liquefied nitrogen (LIN) delivered from a large air separation unit (ASU). The analysis was carried out for the Czech Republic, the Federal Republic of Germany, and the Kingdom of Denmark. These countries differ significantly in the energy mix.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"78 1","pages":"487-492"},"PeriodicalIF":0.0,"publicationDate":"2021-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83937845","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Claudia Cirineo Ferreira Monteiro, Gabriel Sarache, Jaqueline G. B. Januário, K. Berwig, G. Raniero, A. R. G. Monteiro, F. D. Silva
The brewing industry produces more than 100 billion litres a year worldwide and consequently more than 20 million ton of solid waste. This waste is mostly destined for animal feed; however, it ends up being a form of disposal of low added value. On the other hand, furniture and decorations items of a bar can use such waste for its confection, which adds value to the waste and mentions the own beer. This work aimed to develop and characterize a biopolymer obtained from the brewing residue (milled malt after mashing process) and extruded maize to be used as a raw material for furniture and in architectural wall coverings. The proportions of components, time and temperature of the drying process and malt milling were variated in nine treatments. The wood chipboard was used as a control as well. Tensile strength, young's modulus, and elongation at break were analysed, water absorption index (WAI) and water solubility index (WSI) were determined, and the colour was evaluated. After the material was characterised, the better mixtures were applied to make a board used in furniture and wall coverings. The sensorial analysis (visual) was made with 117 non trained panellists to evaluate the new material's acceptance to replace wood-based boards. The main results showed that lower drying temperature, as well as the higher amount of extruded maize, could increase the resistance of the material. There is no significant evidence that particle size affects the material's resistance; on the other hand, it was essential to increase the material acceptability, the smaller was particle size, the better was the acceptance as a substitute of wood-based boards. It was possible to conclude that the material has high acceptance and adequate physical properties to be used in some furniture and covering walls. It is an excellent alternative to increase the value of this industrial waste.
{"title":"Biopolymer Based on Brewing Waste and Extruded Maize: Characterization and Application","authors":"Claudia Cirineo Ferreira Monteiro, Gabriel Sarache, Jaqueline G. B. Januário, K. Berwig, G. Raniero, A. R. G. Monteiro, F. D. Silva","doi":"10.3303/CET2187054","DOIUrl":"https://doi.org/10.3303/CET2187054","url":null,"abstract":"The brewing industry produces more than 100 billion litres a year worldwide and consequently more than 20 million ton of solid waste. This waste is mostly destined for animal feed; however, it ends up being a form of disposal of low added value. On the other hand, furniture and decorations items of a bar can use such waste for its confection, which adds value to the waste and mentions the own beer. This work aimed to develop and characterize a biopolymer obtained from the brewing residue (milled malt after mashing process) and extruded maize to be used as a raw material for furniture and in architectural wall coverings. The proportions of components, time and temperature of the drying process and malt milling were variated in nine treatments. The wood chipboard was used as a control as well. Tensile strength, young's modulus, and elongation at break were analysed, water absorption index (WAI) and water solubility index (WSI) were determined, and the colour was evaluated. After the material was characterised, the better mixtures were applied to make a board used in furniture and wall coverings. The sensorial analysis (visual) was made with 117 non trained panellists to evaluate the new material's acceptance to replace wood-based boards. The main results showed that lower drying temperature, as well as the higher amount of extruded maize, could increase the resistance of the material. There is no significant evidence that particle size affects the material's resistance; on the other hand, it was essential to increase the material acceptability, the smaller was particle size, the better was the acceptance as a substitute of wood-based boards. It was possible to conclude that the material has high acceptance and adequate physical properties to be used in some furniture and covering walls. It is an excellent alternative to increase the value of this industrial waste.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"2020 1","pages":"319-324"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73584566","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Day by day, there is a growing trend and interest in introducing new ingredients and elements to create food to guarantee or achieve food safety and good health. With these creations, it is tried that the new foods satisfy needs at a nutritional level, mainly because of the benefits that they can offer for specific health conditions that some individuals of the population present, such as diabetes, coronary heart disease, and some cancers, among others. On the other hand, it is also tried with these new foods that can help to supply dietary preferences that, in one way or another, are associated with all those changes in consumption habits in communities. Changes are given by factors such as obesity or aging, and that in the end, changes are associated with needs, acquired behaviours, or people's conditions. Among the versatile products for incorporating new ingredients and generating new formulas are from the bakery activity. It is common on these products to find that vegan Cupcakes are offered (those that are made with only fruits and without any derived from animals such as milk or eggs) and sweet Cupcakes (made with sugar). In this work, the introduction of vegetarian and vegan cupcakes, made from ingredients such as spinach, carrots, tomatoes, corn, and mushrooms, is presented as an innovation. These cupcakes are characterized by low carbohydrate content and are ideal for maintaining low-fat, low-carb diets. During the work, preferences of a segment of the population between 25-40 years old are evaluated, who have health problems related to diabetes, and consider the cupcake proposal attractive. Additionally, characteristics of the formulated and developed product are presented.
{"title":"Use of Vegetables as a New Ingredient in the Formulation of Cupcakes for New Trends and Eating Habits","authors":"J. Ortiz, P. Velásquez, A. Santis","doi":"10.3303/CET2187072","DOIUrl":"https://doi.org/10.3303/CET2187072","url":null,"abstract":"Day by day, there is a growing trend and interest in introducing new ingredients and elements to create food to guarantee or achieve food safety and good health. With these creations, it is tried that the new foods satisfy needs at a nutritional level, mainly because of the benefits that they can offer for specific health conditions that some individuals of the population present, such as diabetes, coronary heart disease, and some cancers, among others. On the other hand, it is also tried with these new foods that can help to supply dietary preferences that, in one way or another, are associated with all those changes in consumption habits in communities. Changes are given by factors such as obesity or aging, and that in the end, changes are associated with needs, acquired behaviours, or people's conditions. Among the versatile products for incorporating new ingredients and generating new formulas are from the bakery activity. It is common on these products to find that vegan Cupcakes are offered (those that are made with only fruits and without any derived from animals such as milk or eggs) and sweet Cupcakes (made with sugar). In this work, the introduction of vegetarian and vegan cupcakes, made from ingredients such as spinach, carrots, tomatoes, corn, and mushrooms, is presented as an innovation. These cupcakes are characterized by low carbohydrate content and are ideal for maintaining low-fat, low-carb diets. During the work, preferences of a segment of the population between 25-40 years old are evaluated, who have health problems related to diabetes, and consider the cupcake proposal attractive. Additionally, characteristics of the formulated and developed product are presented.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"26 1","pages":"427-432"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84835525","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Vittoria Sapone, A. Iannone, A. Cicci, Davide Bonfanti, M. Bravi
Astaxanthin is a red-orange pigment widely used as a natural dye, additive in animal feed (salmonids) and for human consumption as dietary supplements. Recently, the consumers’ demand for natural-based products has encouraged to exploit the high added value bioactive compounds obtained by biomass, for applications in food industry, was explored. Researchers made an effort to develop sustainable extraction processes to guarantee the biocompatibility and safety of the products.In the present work, the possibility of employing fatty acids based NaDES (Natural Deep Eutectic Solvents) as a non-toxic alternative to traditional hydroalcoholic solvents for the extraction of astaxanthin from Paracoccus Carotinifaciens was evaluated. Furthermore, the extraction kinetic was studied by using mass transfer and reaction kinetic models. In addition, the antioxidant activity of the extracts was evaluated at each extraction time by ABTS assay. Experimental results show that the extraction yield was up to 60% and the reaction kinetic model provided a slightly better fitting of the data, when compared to the mass transfer model.
{"title":"Astaxanthin Extraction from Paracoccus Carotinifaciens Employing Fatty Acid Based Natural Deep Eutectic Solvents","authors":"Vittoria Sapone, A. Iannone, A. Cicci, Davide Bonfanti, M. Bravi","doi":"10.3303/CET2187078","DOIUrl":"https://doi.org/10.3303/CET2187078","url":null,"abstract":"Astaxanthin is a red-orange pigment widely used as a natural dye, additive in animal feed (salmonids) and for human consumption as dietary supplements. Recently, the consumers’ demand for natural-based products has encouraged to exploit the high added value bioactive compounds obtained by biomass, for applications in food industry, was explored. Researchers made an effort to develop sustainable extraction processes to guarantee the biocompatibility and safety of the products.In the present work, the possibility of employing fatty acids based NaDES (Natural Deep Eutectic Solvents) as a non-toxic alternative to traditional hydroalcoholic solvents for the extraction of astaxanthin from Paracoccus Carotinifaciens was evaluated. Furthermore, the extraction kinetic was studied by using mass transfer and reaction kinetic models. In addition, the antioxidant activity of the extracts was evaluated at each extraction time by ABTS assay. Experimental results show that the extraction yield was up to 60% and the reaction kinetic model provided a slightly better fitting of the data, when compared to the mass transfer model.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"24 1","pages":"463-468"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72909541","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Michela Orsino, C. Perone, G. L. Fianza, L. Brunetti, F. Giametta, P. Catalano
Microclimatic control is having an increasingly widespread in confined agricultural environment. This is important especially for plants cultivations that tolerate thermal and hygrometric conditions significantly different. Nevertheless, there is much to do in automation and control technologies of this field to achieve the best results in both quantitative and qualitative terms of the products. This is true above all for horticultural crops, sensible to pedoclimatic and microclimatic environment of cultivation. Aim of this work is to characterize the microclimatic parameters in a confined agricultural environment with a perforated duct for the supply of the air conditioning. For this work a microclimatic control unit was used instead of lettuce plants. It was placed into a confined agricultural environment at different locations in the space to acquire the main microclimatic parameters. After setting the inputs of the microclimate environment, the tool measured a series of physical quantities (temperature, radiant temperature, humidity, and air speed). Tests were carried out taking as constant the optimal day temperature to grow lettuce, and by varying supply airflow rate, setting the fan speed at 30 %, 50 %, and 80 %. The results of these tests are essential to perform a real-time control of the microclimatic environment and to manage parameters for the optimization of the entire system. In addition, air speed tests showed an adequate speed decay and a good mixing of air. The values obtained are generally acceptable for indoor cultures and the created conditions are suitable for plants cultivation in this kind of environment.
{"title":"Microclimatic Control in Confined Agricultural Environment for Plants Cultivation","authors":"Michela Orsino, C. Perone, G. L. Fianza, L. Brunetti, F. Giametta, P. Catalano","doi":"10.3303/CET2187039","DOIUrl":"https://doi.org/10.3303/CET2187039","url":null,"abstract":"Microclimatic control is having an increasingly widespread in confined agricultural environment. This is important especially for plants cultivations that tolerate thermal and hygrometric conditions significantly different. Nevertheless, there is much to do in automation and control technologies of this field to achieve the best results in both quantitative and qualitative terms of the products. This is true above all for horticultural crops, sensible to pedoclimatic and microclimatic environment of cultivation. Aim of this work is to characterize the microclimatic parameters in a confined agricultural environment with a perforated duct for the supply of the air conditioning. For this work a microclimatic control unit was used instead of lettuce plants. It was placed into a confined agricultural environment at different locations in the space to acquire the main microclimatic parameters. After setting the inputs of the microclimate environment, the tool measured a series of physical quantities (temperature, radiant temperature, humidity, and air speed). Tests were carried out taking as constant the optimal day temperature to grow lettuce, and by varying supply airflow rate, setting the fan speed at 30 %, 50 %, and 80 %. The results of these tests are essential to perform a real-time control of the microclimatic environment and to manage parameters for the optimization of the entire system. In addition, air speed tests showed an adequate speed decay and a good mixing of air. The values obtained are generally acceptable for indoor cultures and the created conditions are suitable for plants cultivation in this kind of environment.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"206 1","pages":"229-234"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82825325","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Rosa Romeo, A. Bruno, A. Piscopo, M. Brenes, M. Poiana
The aim of this work was to evaluate the effect of phenolic extract addition on the oxidative stability and antioxidant activity of mayonnaise. The mayonnaise was enriched with different concentrations (50, 150 and 300 mg kg-1) of Olive Leaf phenolic commercial extract and stored at 30°C for 30 days. Its quality was monitored for microbiological and sensory parameters, individual phenolic content, oxidative stability, antioxidant parameters. The analysis quantitative showed that all added phenolic compounds were transferred to the oil fraction., particularly a high concentration of hydroxytyrosol acetyl derivative (Hy-Ac) was detected (0.88 g 100 g-1). The addition of 150 mg kg-1 of extract allowed to obtain a mayonnaise more stable to oxidation, as demonstrated by a constant induction period over time. Hydroxytyrosol and hydroxyl acetyl derivate functionalized and improved the antioxidant activity of the analyzed samples as confirmed by their correlation with DPPH assay. Enriched mayonnaises showed good pH values and no microbial contamination was revealed. Furthermore, for the production of enriched mayonnaise is better to use lower concentration of phenolic extract (50 mg kg-1). An excessive use of extract can change the taste of the final product, making it unacceptable for the consumer.
研究了酚类提取物对蛋黄酱氧化稳定性和抗氧化活性的影响。将蛋黄酱添加不同浓度(50、150和300 mg kg-1)的橄榄叶酚类商业提取物，并在30°C下保存30天。通过微生物学和感官参数、单酚含量、氧化稳定性和抗氧化参数对其质量进行了监测。定量分析表明，添加的酚类化合物全部转移到油中。特别是检测到高浓度的羟基酪醇乙酰基衍生物(Hy-Ac) (0.88 g 100 g-1)。添加150mg kg-1的提取物可以得到更稳定的蛋黄酱，随着时间的推移，持续的诱导期证明了这一点。羟基酪醇和羟基乙酰基衍生物功能化并提高了所分析样品的抗氧化活性，与DPPH测定的相关性证实了这一点。强化后的蛋黄酱pH值良好，未发现微生物污染。此外，对于浓缩蛋黄酱的生产，最好使用较低浓度的酚提取物(50 mg kg-1)。过度使用提取物会改变最终产品的味道，使消费者无法接受。
{"title":"Effects of Phenolic Enrichment on Antioxidant Activity of Mayonnaise","authors":"Rosa Romeo, A. Bruno, A. Piscopo, M. Brenes, M. Poiana","doi":"10.3303/CET2187022","DOIUrl":"https://doi.org/10.3303/CET2187022","url":null,"abstract":"The aim of this work was to evaluate the effect of phenolic extract addition on the oxidative stability and antioxidant activity of mayonnaise. The mayonnaise was enriched with different concentrations (50, 150 and 300 mg kg-1) of Olive Leaf phenolic commercial extract and stored at 30°C for 30 days. Its quality was monitored for microbiological and sensory parameters, individual phenolic content, oxidative stability, antioxidant parameters. The analysis quantitative showed that all added phenolic compounds were transferred to the oil fraction., particularly a high concentration of hydroxytyrosol acetyl derivative (Hy-Ac) was detected (0.88 g 100 g-1). The addition of 150 mg kg-1 of extract allowed to obtain a mayonnaise more stable to oxidation, as demonstrated by a constant induction period over time. Hydroxytyrosol and hydroxyl acetyl derivate functionalized and improved the antioxidant activity of the analyzed samples as confirmed by their correlation with DPPH assay. Enriched mayonnaises showed good pH values and no microbial contamination was revealed. Furthermore, for the production of enriched mayonnaise is better to use lower concentration of phenolic extract (50 mg kg-1). An excessive use of extract can change the taste of the final product, making it unacceptable for the consumer.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"1 1","pages":"127-132"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78438643","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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