The influence of Moderate Electric Field (MEF) pre-treatment of blueberry fruits on the yield and quality of the expressed juice as well as the subsequent extraction yield of bioactive compounds from berry by-products (press cake left after MEF-assisted pressing), was investigated. Thermal MEF pre-treatments were performed under different combinations of electric field strengths (E=18-55 V.cm-1) and final heating temperature (Tf=25-80 °C) before applying a pressure of 1.32 bar for 5 min. For the sake of comparison, the effect of conventional heating (CH) (Tf=25-80 °C), was also investigated. Results showed that the Zp values increased with increasing the field strength and heating temperature. However, at the same final heating temperature, MEF treatment achieved higher Zp values (up to 0.66) than CH (up to 0.45). Coherently, thermal MEF pre-treatment (36.4 V.cm-1, 60 °C) significantly increased the juice yield, which also showed higher TPC, TAC, and AA, as compared with either untreated or CH-treated samples. Moreover, compared to the untreated and CH-treated samples, higher amounts of total phenolics, total anthocyanins and antioxidant activity were detected in the press cake extracts. These results were explained by the combined non-thermal and thermal effect of MEF on the cell disintegration and extraction efficiency.
{"title":"Improving the Extraction of Juice and Bioactive Compounds from Blueberry Fruits and Their By-products by Application of Moderate Electric Field (mef)","authors":"G. Pataro, G. Ferrari","doi":"10.3303/CET2187027","DOIUrl":"https://doi.org/10.3303/CET2187027","url":null,"abstract":"The influence of Moderate Electric Field (MEF) pre-treatment of blueberry fruits on the yield and quality of the expressed juice as well as the subsequent extraction yield of bioactive compounds from berry by-products (press cake left after MEF-assisted pressing), was investigated. Thermal MEF pre-treatments were performed under different combinations of electric field strengths (E=18-55 V.cm-1) and final heating temperature (Tf=25-80 °C) before applying a pressure of 1.32 bar for 5 min. For the sake of comparison, the effect of conventional heating (CH) (Tf=25-80 °C), was also investigated. Results showed that the Zp values increased with increasing the field strength and heating temperature. However, at the same final heating temperature, MEF treatment achieved higher Zp values (up to 0.66) than CH (up to 0.45). Coherently, thermal MEF pre-treatment (36.4 V.cm-1, 60 °C) significantly increased the juice yield, which also showed higher TPC, TAC, and AA, as compared with either untreated or CH-treated samples. Moreover, compared to the untreated and CH-treated samples, higher amounts of total phenolics, total anthocyanins and antioxidant activity were detected in the press cake extracts. These results were explained by the combined non-thermal and thermal effect of MEF on the cell disintegration and extraction efficiency.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"91 1","pages":"157-162"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84027649","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}
Marina Stramarkou, C. Boukouvalas, P. Eleni, D. Karalekas, M. Krokida
Food packaging provides many vital functions including protection, storage and preservation of products, as well as, information to consumers. However, the overall packaging life cycle generates significant environmental impacts since its production exploits natural resources and energy and causes environmental emissions. Moreover, packaging wastes generate increasing disposal issues, being the second largest fraction of municipal wastes after the organic fraction.During the last years there is focus on the environmental performance of juice packaging systems. Polyethylene terephthalate (PET) bottles and Tetra Pak multilayer packaging arethe dominant juice packaging options. Life cycle assessment (LCA) techniques are used to improve the understanding, as well as, to compare the environmental characteristics of different packaging systems.This research assesses the environmental impact of the two commonest juice packaging options, including their production along with their final disposal (landfilling, incineration and recycling). The aim is to compare the footprints of PET and Tetra Pak packaging, identify the hot spots and finally discover the most environmentally benign juice packaging. LCA was performed using GABI software, following the ISO 14040 series recommendations, while the impact assessment was carried out using ReCiPe 2016.The results showed that Tetra Pak was environmentally superior to alternative PET packaging in 12 of the 18 total impact categories. In fact, their differences were significant in climate change and fossil depletion caegories, the environmental importance of which is assessed by the Federal Environment Agency as "very high" and "high" respectively. Considering the extended shelf life of juices with Tetra Pak, andthe reduced environmental footprint, it can be concluded that there are clear environmental advantages for multilayer Tetra Pak juice packaging over PET bottles.Keywords: climate change, environmental footprint, end-of
{"title":"Comparative Life Cycle Assessment of Polyethylene Terephthalate (pet) and Multilayer Tetra Pak Juice Packaging Systems","authors":"Marina Stramarkou, C. Boukouvalas, P. Eleni, D. Karalekas, M. Krokida","doi":"10.3303/CET2187018","DOIUrl":"https://doi.org/10.3303/CET2187018","url":null,"abstract":"Food packaging provides many vital functions including protection, storage and preservation of products, as well as, information to consumers. However, the overall packaging life cycle generates significant environmental impacts since its production exploits natural resources and energy and causes environmental emissions. Moreover, packaging wastes generate increasing disposal issues, being the second largest fraction of municipal wastes after the organic fraction.During the last years there is focus on the environmental performance of juice packaging systems. Polyethylene terephthalate (PET) bottles and Tetra Pak multilayer packaging arethe dominant juice packaging options. Life cycle assessment (LCA) techniques are used to improve the understanding, as well as, to compare the environmental characteristics of different packaging systems.This research assesses the environmental impact of the two commonest juice packaging options, including their production along with their final disposal (landfilling, incineration and recycling). The aim is to compare the footprints of PET and Tetra Pak packaging, identify the hot spots and finally discover the most environmentally benign juice packaging. LCA was performed using GABI software, following the ISO 14040 series recommendations, while the impact assessment was carried out using ReCiPe 2016.The results showed that Tetra Pak was environmentally superior to alternative PET packaging in 12 of the 18 total impact categories. In fact, their differences were significant in climate change and fossil depletion caegories, the environmental importance of which is assessed by the Federal Environment Agency as \"very high\" and \"high\" respectively. Considering the extended shelf life of juices with Tetra Pak, andthe reduced environmental footprint, it can be concluded that there are clear environmental advantages for multilayer Tetra Pak juice packaging over PET bottles.Keywords: climate change, environmental footprint, end-of","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"76 1","pages":"103-108"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86261703","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}
A. Pietrosanto, P. Scarfato, L. Maio, L. Incarnato
In the present work, the suitability of Polylactic acid (PLA) / Poly-s-hydroxybutyrate (PHB) blends for blown film extrusion was evaluated in a broad range of compositions, obtaining films with improved performance for food packaging applications. Blending PHB with PLA enhanced the processability of the systems for the film blowing process than neat PLA. Moreover, even though the polymers were found to be immiscible, the addition of PHB improved the crystallization of PLA, with a consequent increase in the stiffness, barrier properties and light-screening ability of the final developed systems. An increase in the ductility of the films was also achieved with a PHB content up to 30 wt.%. Correlations between the transparency and the crystallinity degree, and between the oxygen permeability and the elastic modulus of the films were also evaluated.
{"title":"Development of Pla / Phb Blown Films with Improved Performance for Food Packaging Applications","authors":"A. Pietrosanto, P. Scarfato, L. Maio, L. Incarnato","doi":"10.3303/CET2187016","DOIUrl":"https://doi.org/10.3303/CET2187016","url":null,"abstract":"In the present work, the suitability of Polylactic acid (PLA) / Poly-s-hydroxybutyrate (PHB) blends for blown film extrusion was evaluated in a broad range of compositions, obtaining films with improved performance for food packaging applications. Blending PHB with PLA enhanced the processability of the systems for the film blowing process than neat PLA. Moreover, even though the polymers were found to be immiscible, the addition of PHB improved the crystallization of PLA, with a consequent increase in the stiffness, barrier properties and light-screening ability of the final developed systems. An increase in the ductility of the films was also achieved with a PHB content up to 30 wt.%. Correlations between the transparency and the crystallinity degree, and between the oxygen permeability and the elastic modulus of the films were also evaluated.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"2 1","pages":"91-96"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87574693","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}
A. Pirozzi, Vittoria Del Grosso, G. Ferrari, G. Pataro, F. Donsì
Edible coatings (ECs) have attracted increasing attention in the last years as a simple yet effective approach to increase the storability of perishable foods, such as fresh or fresh-cut fruits and vegetables, contributing to maintaining their quality by reducing respiration rate and water loss. The incorporation of antimicrobial agents, such as essential oils, was reported to add also antimicrobial properties to the coatings, through the controlled release of the antimicrobial compounds on the food surface, contributing to further reduce microbial growth over extended periods of storage. Pulsed light (PL) treatments have been widely investigated as non-thermal processes for superficial decontamination of food and food-contact surfaces, because of their ability to cause, through a short exposition, a significant reduction in the microbial population. Therefore, the combination of ECs and PL treatments represents a promising hurdle approach in food preservation, for extending the shelf life of fresh products. ECs in combination with optimum PL treatment condition (4 J/cm2) improved the quality of tomato fruits in terms of reducing the growth of the endogenous flora, as well as of preserving the quality attributes (pH, total soluble solids, and color) over a 15-d storage at room temperature.
{"title":"Combination of Edible Coatings Containing Oregano Essential Oil Nanoemulsion and Pulsed Light Treatments for Improving the Shelf Life of Tomatoes","authors":"A. Pirozzi, Vittoria Del Grosso, G. Ferrari, G. Pataro, F. Donsì","doi":"10.3303/CET2187011","DOIUrl":"https://doi.org/10.3303/CET2187011","url":null,"abstract":"Edible coatings (ECs) have attracted increasing attention in the last years as a simple yet effective approach to increase the storability of perishable foods, such as fresh or fresh-cut fruits and vegetables, contributing to maintaining their quality by reducing respiration rate and water loss. The incorporation of antimicrobial agents, such as essential oils, was reported to add also antimicrobial properties to the coatings, through the controlled release of the antimicrobial compounds on the food surface, contributing to further reduce microbial growth over extended periods of storage. Pulsed light (PL) treatments have been widely investigated as non-thermal processes for superficial decontamination of food and food-contact surfaces, because of their ability to cause, through a short exposition, a significant reduction in the microbial population. Therefore, the combination of ECs and PL treatments represents a promising hurdle approach in food preservation, for extending the shelf life of fresh products. ECs in combination with optimum PL treatment condition (4 J/cm2) improved the quality of tomato fruits in terms of reducing the growth of the endogenous flora, as well as of preserving the quality attributes (pH, total soluble solids, and color) over a 15-d storage at room temperature.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"25 1","pages":"61-66"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80655153","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}
F. Giametta, C. Perone, M. D. Iorio, G. Rusco, P. Catalano, N. Iaffaldano
Sperm freezing is of interest not only for animal breeding. The ability to use sperm in frozen form for AI is a key factor in ensuring the long-term preservation of genetic diversity through the creation of a sperm cryobank. The most widely used freezing method involves using straws as packaging sperm, then freezing them on liquid nitrogen (N2) vapor and finally immersing them in N2. The cryosurvival of sperm cells also varies among different animal species and has been correlated with the freezing rate, i.e., the distance of the straws above the N2 level. Identifying a freezing procedure that will report a fertilization rate as close as possible to that of fresh semen appears to be a challenge. Thus, there is a clear need to standardize the entire freezing process. In this research, a new device for semen cryopreservation is presented. The cryopreservation prototype allows management of the freezing rate by varying the heights of the support straws above the N2 level. A stainless steel box with a suitable floating frame equipped with a support for the straws was designed and fabricated. The holder is connected to the floating frame by means of two threaded rods that allow for height adjustment by screwing in appropriate guides. Two K-type thermocouples were used, one to measure the temperature of the nitrogen vapor at the height of the support and the other to measure the temperature of the semen inside the straw. In this way, different freezing protocols can be compared. By managing the freezing rate, the sperm freezing procedure, which is specific to animal species, could be standardized and thus variability in results could be minimized. In addition, improved cryosurvival and post-freezing sperm fertilization rates are expected.
{"title":"A New Freezing Box for the Managing of Semen Cryopreservation Process","authors":"F. Giametta, C. Perone, M. D. Iorio, G. Rusco, P. Catalano, N. Iaffaldano","doi":"10.3303/CET2187045","DOIUrl":"https://doi.org/10.3303/CET2187045","url":null,"abstract":"Sperm freezing is of interest not only for animal breeding. The ability to use sperm in frozen form for AI is a key factor in ensuring the long-term preservation of genetic diversity through the creation of a sperm cryobank. The most widely used freezing method involves using straws as packaging sperm, then freezing them on liquid nitrogen (N2) vapor and finally immersing them in N2. The cryosurvival of sperm cells also varies among different animal species and has been correlated with the freezing rate, i.e., the distance of the straws above the N2 level. Identifying a freezing procedure that will report a fertilization rate as close as possible to that of fresh semen appears to be a challenge. Thus, there is a clear need to standardize the entire freezing process. In this research, a new device for semen cryopreservation is presented. The cryopreservation prototype allows management of the freezing rate by varying the heights of the support straws above the N2 level. A stainless steel box with a suitable floating frame equipped with a support for the straws was designed and fabricated. The holder is connected to the floating frame by means of two threaded rods that allow for height adjustment by screwing in appropriate guides. Two K-type thermocouples were used, one to measure the temperature of the nitrogen vapor at the height of the support and the other to measure the temperature of the semen inside the straw. In this way, different freezing protocols can be compared. By managing the freezing rate, the sperm freezing procedure, which is specific to animal species, could be standardized and thus variability in results could be minimized. In addition, improved cryosurvival and post-freezing sperm fertilization rates are expected.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"30 1","pages":"265-270"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83319970","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}
Francesca Mazzara, B. Patella, F. Ganci, A. O’Riordan, G. Aiello, C. Torino, Antonio Vilasi, C. Sunseri, R. Inguanta
In this work, an electrochemical sensor for uric acid determination is shown with a preliminary study for its validation in real samples (milk and urine). Uric acid can be electrochemically oxidized in aqueous solutions and thus it is possible to obtain electrochemical sensors for this chemical by means of this electrooxidation reaction. Indium tin oxide coated on flexible polyethylene terephthalate substrate, modified with reduced graphene oxide and gold nanoparticles by co-electrodeposition, was used. Electrodeposition was performed at -0.8V vs SCE for 200 s. All samples were characterized by electron scan microscopy and electron diffraction spectroscopy. A careful investigation on the effect of pH was performed to understand its influence on uric acid oxidation. The detection of uric acid was using the linear sweep voltammetry. Results show that the peak current increases linearly with uric acid concentration from 10 to 1000 µM with a limit of detection of about 7.1 µM. The sensor shows high selectivity towards different interferents that can be found in the milk and urine matrix, such as chloride, calcium, sodium and ammonium ions. To prove the applicability of the proposed sensor, uric acid was quantified in real milk and urine samples with excellent results comparable to those of conventional techniques.
在这项工作中，展示了一种用于尿酸测定的电化学传感器，并对其在实际样品(牛奶和尿液)中的验证进行了初步研究。尿酸可以在水溶液中电化学氧化，因此可以通过这种电化学氧化反应获得这种化学物质的电化学传感器。将氧化铟锡包覆在柔性聚对苯二甲酸乙二醇酯衬底上，用还原性氧化石墨烯和纳米金共电沉积进行修饰。在-0.8V vs SCE下电沉积200 s。所有样品均采用电子扫描显微镜和电子衍射光谱进行表征。对pH值的影响进行了仔细的研究，以了解其对尿酸氧化的影响。尿酸的检测采用线性扫描伏安法。结果表明，峰值电流随尿酸浓度在10 ~ 1000µM范围内线性增加，检出限约为7.1µM。该传感器对牛奶和尿液基质中存在的氯离子、钙离子、钠离子和铵离子等不同干扰物具有高选择性。为了证明该传感器的适用性，在真实的牛奶和尿液样本中对尿酸进行了量化，结果与传统技术相当。
{"title":"Flexible electrode based on gold nanoparticles and reduced graphene oxide for uric acid detection using linear sweep voltammetry","authors":"Francesca Mazzara, B. Patella, F. Ganci, A. O’Riordan, G. Aiello, C. Torino, Antonio Vilasi, C. Sunseri, R. Inguanta","doi":"10.3303/CET2187071","DOIUrl":"https://doi.org/10.3303/CET2187071","url":null,"abstract":"In this work, an electrochemical sensor for uric acid determination is shown with a preliminary study for its validation in real samples (milk and urine). Uric acid can be electrochemically oxidized in aqueous solutions and thus it is possible to obtain electrochemical sensors for this chemical by means of this electrooxidation reaction. Indium tin oxide coated on flexible polyethylene terephthalate substrate, modified with reduced graphene oxide and gold nanoparticles by co-electrodeposition, was used. Electrodeposition was performed at -0.8V vs SCE for 200 s. All samples were characterized by electron scan microscopy and electron diffraction spectroscopy. A careful investigation on the effect of pH was performed to understand its influence on uric acid oxidation. The detection of uric acid was using the linear sweep voltammetry. Results show that the peak current increases linearly with uric acid concentration from 10 to 1000 µM with a limit of detection of about 7.1 µM. The sensor shows high selectivity towards different interferents that can be found in the milk and urine matrix, such as chloride, calcium, sodium and ammonium ions. To prove the applicability of the proposed sensor, uric acid was quantified in real milk and urine samples with excellent results comparable to those of conventional techniques.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"57 1","pages":"421-426"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78916760","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}
A. Spadi, G. Angeloni, L. Guerrini, Ferdinando Corti, A. Parenti, M. Innocenti, M. Bellumori, P. Masella
Coffee industry produces large amounts of residues, mainly associated with roasting and consumption. Among these residues, coffee silver skin (CSS) and spent coffee grounds (SCG) are the most generated. In recent years, CSS and SCG have been object of increasing attention by researchers to study their possible reuses. The growing interest in the use of natural compounds has made it possible to study these residues as a source of bioactive compounds such as caffeine (CAF) and chlorogenic acids (CGAs). Nowadays, a great variety of techniques can be used for recovering of bioactive compounds from biomasses as raw materials. However, we need to evaluate more sustainable methodologies that, for instance, do not require the use of organic solvents. Accordingly, water is often accounted as the greenest solvent because of the its non-harmful character for both environment and human health. In our study, hydrodistillation (HD) process has been tested as a green method to recover and differentiate valuable compounds from SCG and CSS. HD is a variant of steam distillation in which the matrix is in direct contact with the solvent. In the present experiment, water has been chosen as a green solvent. Basically, the HD process allows merging the autohydrolysis extraction in mild temperature conditions (about 100°C), inside the boiler, with the continuous recovery of a condensate fraction with potentially different composition than the water-extract inside the boiler. In our experiment three matrices have been used, SCG, CSS and coffee powder as benchmark. Two fractions have been obtained, the condensate fraction, recovered in condenser column, and the water-extract, i.e. a phytocomplex recovered inside boiler. The two fractions of each processed matrix were characterized and then differentiated by chemical and physical analyses (total dissolved solids, electrical conductivity, oxidation-reduction potential and pH). Furthermore, compositional profiles were analyzed with HPLC technique, confirming the presence of compounds of interest such as caffeine and chlorogenic acids. In conclusion, the HD process allowed us to obtain two different fractions with different chemical and physical features, depending on the coffee residues (SCG and CSS). This could allow for a wider spectrum of possible uses of coffee residues available to the interested industry.
{"title":"Hydrodistillation of Coffee By-products to Recover of Bioactive Compounds: the Spent Coffee Ground and Coffee Silvers Skin Case-study","authors":"A. Spadi, G. Angeloni, L. Guerrini, Ferdinando Corti, A. Parenti, M. Innocenti, M. Bellumori, P. Masella","doi":"10.3303/CET2187053","DOIUrl":"https://doi.org/10.3303/CET2187053","url":null,"abstract":"Coffee industry produces large amounts of residues, mainly associated with roasting and consumption. Among these residues, coffee silver skin (CSS) and spent coffee grounds (SCG) are the most generated. In recent years, CSS and SCG have been object of increasing attention by researchers to study their possible reuses. The growing interest in the use of natural compounds has made it possible to study these residues as a source of bioactive compounds such as caffeine (CAF) and chlorogenic acids (CGAs). Nowadays, a great variety of techniques can be used for recovering of bioactive compounds from biomasses as raw materials. However, we need to evaluate more sustainable methodologies that, for instance, do not require the use of organic solvents. Accordingly, water is often accounted as the greenest solvent because of the its non-harmful character for both environment and human health. In our study, hydrodistillation (HD) process has been tested as a green method to recover and differentiate valuable compounds from SCG and CSS. HD is a variant of steam distillation in which the matrix is in direct contact with the solvent. In the present experiment, water has been chosen as a green solvent. Basically, the HD process allows merging the autohydrolysis extraction in mild temperature conditions (about 100°C), inside the boiler, with the continuous recovery of a condensate fraction with potentially different composition than the water-extract inside the boiler. In our experiment three matrices have been used, SCG, CSS and coffee powder as benchmark. Two fractions have been obtained, the condensate fraction, recovered in condenser column, and the water-extract, i.e. a phytocomplex recovered inside boiler. The two fractions of each processed matrix were characterized and then differentiated by chemical and physical analyses (total dissolved solids, electrical conductivity, oxidation-reduction potential and pH). Furthermore, compositional profiles were analyzed with HPLC technique, confirming the presence of compounds of interest such as caffeine and chlorogenic acids. In conclusion, the HD process allowed us to obtain two different fractions with different chemical and physical features, depending on the coffee residues (SCG and CSS). This could allow for a wider spectrum of possible uses of coffee residues available to the interested industry.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"62 1","pages":"313-318"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85893343","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}
Evert Michael Tarazona López, Víctor Mauricio, C. Olivera, Jhonny W. Valverde Flores, E. Alfaro, Lorgio G. Valdiviezo Gonzales
Many countries depend on energy, and it is advisable to generate energy from renewable energy sources. Pork and duck fat are residues that can be used to generate biodiesels. Thus, this research evaluated the obtaining of biodiesel from the oil extracted from pork and duck fat. For the production of biodiesel, the transesterification method was used, mixing different proportions of oil, catalyst and alcohol at a temperature of 60 °C. The results indicated that the best proportion to obtain biodiesel from pork and duck waste was 250 mL of oil, 50 mL of alcohol (methanol) and 1.5 g of catalyst (potassium hydroxide). The lower calorific value was also higher in the duck fat biodiesel (M8) with values ??of 7433 Cal/g and biodiesel from pork fat (M2) presented values ??of 7448 Cal/g. Both biodiesel obtained met the quality requirements established in ASTM D6751 standard and could be used as alternatives to common diesel.
{"title":"Comparison of Biodiesel Extracted from Pork and Duck Fat","authors":"Evert Michael Tarazona López, Víctor Mauricio, C. Olivera, Jhonny W. Valverde Flores, E. Alfaro, Lorgio G. Valdiviezo Gonzales","doi":"10.3303/CET2187085","DOIUrl":"https://doi.org/10.3303/CET2187085","url":null,"abstract":"Many countries depend on energy, and it is advisable to generate energy from renewable energy sources. Pork and duck fat are residues that can be used to generate biodiesels. Thus, this research evaluated the obtaining of biodiesel from the oil extracted from pork and duck fat. For the production of biodiesel, the transesterification method was used, mixing different proportions of oil, catalyst and alcohol at a temperature of 60 °C. The results indicated that the best proportion to obtain biodiesel from pork and duck waste was 250 mL of oil, 50 mL of alcohol (methanol) and 1.5 g of catalyst (potassium hydroxide). The lower calorific value was also higher in the duck fat biodiesel (M8) with values ??of 7433 Cal/g and biodiesel from pork fat (M2) presented values ??of 7448 Cal/g. Both biodiesel obtained met the quality requirements established in ASTM D6751 standard and could be used as alternatives to common diesel.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"29 1","pages":"505-510"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75474221","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}
Efthalia Karkou, V. Oikonomopoulou, S. Papadaki, M. Krokida
Berries and mushrooms are some of the most important traditional Mediterranean products that are characterized by high nutritional value and beneficial properties for the human body. Mushrooms are popular for their texture and taste but also for their chemical and medicinal properties. Although they have beneficial properties for human health, the shelf-life of fresh produce is very limited. In addition, sea buckthorn (Hippophae rhamnoides) berry is valued for its high nutrient density, providing high amounts of vitamin C, vitamin E, carotenoids, oils rich in unsaturated fats, etc. However, these berries are fragile and delicate and have a short shelf-life. The aim of the present study was the design and development of new berry and mushroom products, which are characterized by prolonged shelf-life without the addition of chemical preservatives, high nutritional value with low salt and sugar levels, and increased seasonal availability. The design and development of these products was based on the optimization of osmotic dehydration process and the application of edible coatings, using alternative agents. Various osmotic agents, such as glycerol, natural pectins or fruit juices were examined as alternatives to the conventional ones, with the aim to reduce salt and sugar levels in final products. Osmotic dehydration process was further optimized in terms of several parameters (immersion time, temperature, osmotic agent concentration, product to solution ratio). Dehydrated products were then coated using alternative agents, such as chitosan and aloe vera. The dehydrated and coated products were evaluated for their quality and sensory properties, during storage in controlled conditions. The examined alternative osmotic agents had significant effect to the water loss and water activity of the selected products and led to products with advanced characteristics. The use of alternative agents during edible coating application also led to the increase of products’ shelf-life and the enhancement of their nutritional value.
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