Search Results (69)

The use of food industry by-products in the production of construction materials is a great method to achieve sustainability and simultaneously reduce cement consumption. The present research analyzes the use of pomegranate seed cakes (untreated, oven-roasted, and microwave-treated), grape seeds, and black cumin seeds for 0–15% cement replacement. In addition, the focus is on the thermal pretreatment methods and their compatibility with the microstructure of the cement, especially microwave processing due to its rapid heating, low energy demand, and improved microstructural compatibility. The outcomes suggest that microwave-treated pomegranate seed cakes resulted in the highest workability stability, lowest slump loss, and most uniform distribution in the cement matrix in comparison to untreated and oven-roasted pomegranate seed cakes. Comprehensive mechanical tests (compressive, flexural, and splitting tensile strength) and microstructural analyses (SEM, EDS, FTIR, XRD, BET) were conducted on both raw additives and concrete specimens. Although mechanical performance decreases with increasing organic content, mixtures containing 3–5% bio-modifier provided a favorable balance between workability, strength retention, and microstructural development. Microwave pretreatment not only improved the surface morphology but also made the interface more reactive, and by consuming around 80–85% less energy than the oven roasting, it strengthened the sustainability feature of the process. In a nutshell, the research proves that low-energy thermal pretreatment of food-grade waste can result in functional, eco-efficient cementitious composites, and at the same time, the integration of food engineering principles into environmentally friendly construction material design will become inevitable. Full article

Biopolymers such as chitosan and gelatin are emerging as leading alternatives to traditional plastic packaging due to their enhanced capabilities and biodegradability. Blends of chitosan and gelatin combine chitosan’s antimicrobial and film-forming properties with gelatin’s biocompatibility and flexibility. These biomaterials possess tunable mechanical, biological, and physicochemical properties, making them suitable for biomedical, pharmaceutical, food packaging, environmental, and agricultural applications. This study investigates the preparation and characterization of composite biopolymer films based on chitosan and gelatin, incorporating coffee silverskin extract (SSE) as a natural bioactive additive. Coffee silverskin, a by-product of coffee roasting, is rich in phenolic compounds and demonstrates notable antioxidant potential. The objective of this work was to enhance the antioxidant, mechanical, and physicochemical properties of chitosan–gelatin films through the integration of SSE. The biocomposite materials were prepared using solvent casting, followed by extensive characterization techniques, including Fourier-transform infrared spectroscopy, scanning electron microscopy, differential scanning calorimetry, and UV–Vis spectroscopy. Additionally, color measurements, mechanical properties, and physicochemical properties were assessed. The transmission rates of oxygen and water vapor were also examined, along with the antioxidant activity of the films. The inclusion of coffee silverskin extract facilitated intermolecular interactions between the polymer chains, resulting in improved structural integrity. Furthermore, films containing CSE exhibited enhanced antioxidant activity (up to 28.43% DPPH radical scavenging activity), as well as improved water vapor barrier properties and mechanical strength compared to the pure chitosan–gelatin. The films showed a yellowish appearance. There was a noticeable reduction in the rate of oxygen transmission through the films as well. These results highlight the potential of coffee silverskin as a sustainable source of functional compounds for the development of bioactive materials suited for biodegradable packaging and biomedical applications. Full article

This study evaluated how various types of guar meal in diets of broiler chickens affect their rearing results, carcass composition, and liver histology. The experiment was conducted in one hundred sixty Ross 308 broilers randomly allocated to four groups consisting of the same number of birds (C, GM1, GM2, and GM3). The birds were reared for over 42 days and fed with starter (days 1–21), grower (days 22–35), and finisher (days 36–42) rations. All feed rations were prepared using maize meal, soybean meal, oil, mineral, and feed additives. The experimental factor was guar meal type included in feed rations (starter, grower, and finisher stage) at 6% each: C (control group)—without guar meal, GM1—raw guar meal, GM2—Microlam, and GM3—roasted guar meal. Microlam is a high-protein animal feed produced by laminating and micronizing guar meal for enhanced digestibility and protein content, while roasted guar meal (also called korma) is a more basic protein supplement for livestock and poultry that has undergone roasting to improve its taste and digestibility. It was shown that 6% of raw guar meal in the feed rations affected significantly higher (2646 g) body weight of broilers in comparison to birds fed the same amount of Microlam (2583 g), however feed conversion ratio were similar (1.63–1.65 kg/kg; p > 0.05) in all groups. Thus similar musculature and fatness, broiler chickens from GM1 and GM2 groups obtained higher dressing percentage in compare to group GM3 (p ≤ 0.05). No significant effect of guar meal on the physical characteristics (except pH₁), or the results of the proximate composition of the breast muscles was found. Rations fed to broiler chickens had no effect on the microscopic image of the liver or reaction to the presence of neutral fats. In summary, 6% inclusion of raw guar meal should be recommended in broiler chicken diets as a partial substitute for soybean meal because it contributes to achieving the best growth performance results as well as dressing percentage, without deterioration carcass composition, and liver histology. Full article

The article presents the material composition of the titanium- and iron-rich ilmenite concentrate from the Satpayev deposit in Eastern Kazakhstan, which is unacceptable for processing by commercial hydro- and pyrometallurgical enrichment methods due to the presence of rutile, soluble only in hydrofluoric acid, and many refractory aluminosilicate associations: kaolinite, kyanite, pyrophyllite and mullite, cementing titanium minerals. The solution to the problem of reducing the cost of titanium sponge production was developed by developing an economically efficient and environmentally safe technology for the conversion of clayey ilmenite sand concentrate, including thermal activation of particularly resistant raw materials in an air atmosphere, soda-carbothermic smelting of cinder, hydrothermal refining of titanium slag with water, then hydrochloric acid and regeneration of reagents. Oxidative roasting ensures disintegration of intergrowths and destruction of mineral grains of the concentrate. The addition of soda ash to the concentrate cinder batch accelerates the reduction and agglomeration of over 98% of the iron, prevents the formation of lower refractory titanium oxides, facilitates the stratification of the thin-flowing titanium slag melt and cast iron and significantly reduces energy costs and the duration of the carbothermic smelting process. Refining primary titanium slag with water provides the production of modified slag with a mass fraction of TiO₂ of at least 83% and FeO of no more than 0.4%, suitable for the production of high-quality titanium sponge. Subsequent refining of modified titanium slag with 20% hydrochloric acid yields synthetic rutile of 96% purity, surpassing in the content of the main substance the branded titanium pigments of the American company DuPont. The resource-saving and environmental significance of this innovative technology is increased by the possibility of recycling easily regenerated soda, hydrochloric acid and recyclable carbon dioxide released during the decomposition of the alkaline reagent during the carbothermic smelting of the concentrate. Full article

The Iberian Pyrite Belt (IPB) contains the world’s largest massive sulfide deposit, and, due to extensive mining developed during the last 200 years, large amounts of mining waste have been abandoned in this area, with roasted pyrite ash being the focus of this study. Polymetallic mining is also classified as a NORM (naturally occurring radioactive material) activity, thus the main objective of this work was to develop a radiological and physicochemical characterization of this waste (mineral phases, elemental and radionuclide concentrations) in order to perform a valorization diagnosis of this material. The composition of this waste strongly depends on its origin (mine), and is mainly formed by iron oxides (hematite, Fe₂O₃) and heavy metals and metalloids such as As, Pb, Zn, and Cu, in levels 2–4 orders of magnitude higher than those of undisturbed soils, depending on each particular element. However, the average natural radionuclide levels are similar to those of unperturbed soils (around 30 Bqkg⁻¹ of ²³⁸U-series, 50 Bqkg⁻¹ of ²³²Th, and 70 Bqkg⁻¹ for ⁴⁰K), thus they are below the limits established by European Union regulations to require radiological control during their future valorization. As the main potential applications of roasted pyrite ash, the valorization diagnosis indicates that it can be used as a source of Fe (FeCl₃ or FeSO₄), or an additive in the manufacturing of cements, pigments, etc. Full article

With the depletion of solid lithium ore, extracting lithium from salt lake brine has become a critical focus for future endeavors. A four-step method was used to synthesize high-purity H_1.6Mn_1.6O₄ for extracting Li⁺. Porous cubic Mn₂O₃ was hydrothermally synthesized with carbon spheres and surfactants as templates. Then, it was converted to LiMnO₂ by calcining with Li₂CO₃. After roasting and acid pickling, H_1.6Mn_1.6O₄ was successfully synthesized. The impacts of calcination temperature, Li/Mn molar ratio and glucose addition on LiMnO₂ composition, loss percentage of dissolved Mn in precursor, and the adsorption characteristics of the lithium ion sieve were studied. Glucose inhibited the formation of LiMn₂O₄ and promoted the formation of pure LiMnO₂. The resulting precursor without impurities showed porous structure. After acid pickling, H_1.6Mn_1.6O₄ showed a high-adsorption performance and excellent cycle performance. After five cycles, adsorption capacity remained above 30 mg/g, and the loss percentage of dissolved Mn stabilized at about 1%. The Li⁺–H⁺ exchange conformed to pseudo-second-order adsorption dynamics and the Langmuir adsorption isotherm equation, indicating that the adsorption process can be classified as monolayer chemical adsorption. Full article

Roasted carob flour is a sustainable ingredient rich in dietary fiber, polyphenols, and pinitol, offering potential for both food and pharmaceutical applications. However, its high sugar content and the presence of undesirable compounds such as furans present challenges for its use in bread making. This study evaluated the effects of prolonged sourdough fermentation on roasted carob flour, with a focus on microbial dynamics and its functional and technological properties. Carob and carob–wheat sourdoughs were prepared using a mixed starter culture comprising three lactic acid bacteria (Lactiplantibacillus plantarum, Fructilactobacillus sanfranciscensis, and Lactobacillus helveticus) and three yeast species (Saccharomyces cerevisiae, Kazachstania humilis, and Torulaspora delbrueckii). The sourdoughs underwent six consecutive refreshment cycles and were analyzed to determine their pH, microbial and biochemical composition, gassing power, and volatile organic compounds (VOCs). The carob–wheat sourdough exhibited faster acidification and higher lactic acid bacteria (LAB) activity, resulting in a 90–98% reduction in the sugar content, compared to 60% in the carob sourdough. Microbial sequencing revealed that L. plantarum was the dominant species in all samples, while K. humilis and S. cerevisiae were enriched in carob and carob–wheat sourdough, respectively. Both types of sourdough demonstrated effective leavening in bread dough without the addition of commercial yeast. Fermentation also modified the VOC profiles, increasing esters and alcohols while reducing acids, aldehydes, ketones, and furans. While the antioxidant activity showed a slight decline, the pinitol content remained unchanged. These findings suggest that extended sourdough fermentation, supported by multiple refreshments, enhances the baking suitability of roasted carob flour and supports its application as a functional, sustainable ingredient. Full article

Coffee quality can be modified with microorganism addition during post-harvest processing. While most studies focus on yeasts and lactic acid bacteria, other species identified in the digestive tract of palm civets might also contribute to the quality of luwak coffee. Bacteria akin to those identified in palm civets’ gastrointestinal tract or feces were evaluated for their potential to modify coffee bean composition. Among those, Bacillus subtilis ATCC 6633, Gluconobacter sp. KKP 3751 and Lactiplantibacillus plantarum ATCC 4080 exhibited strong growth in green coffee extract. The use of these bacteria significantly changed the amounts of basic coffee components (taste and aroma precursors), and slightly altered bioactive compound levels in green and roasted beans. The influence of fermentation duration was evaluated using L. plantarum. A stationary growth phase and positive changes regarding phenolic content were achieved after 24 h of fermentation. Overall, the use of bacteria can influence bean composition, offering the potential to create unique coffee products. Full article

This study investigated the effects of fermentation with a SCOBY (symbiotic culture of bacteria and yeast) and lactic acid bacteria (LAB) on the physicochemical and sensory properties of coffee brews prepared from light-roasted (LR) and dark-roasted (DR) coffee beans, with and without the addition of spent coffee grounds (SC). Total phenolic content (TPC), total flavonoid content (TFC), antioxidant activities (DPPH and FRAP), caffeine, and individual phenolic acids were analyzed. Fermentation significantly increased TPC and the concentrations of chlorogenic acids (CGAs), particularly in LR samples, with 5-caffeoylquinic acid (5-CQA) as the most abundant phenolic acid. The addition of spent coffee grounds further enhanced TPC and CGA levels, with total CGA concentrations increasing from 1412.32 to 2458.57 mg/L in LR samples and from 519.77 to 586.37 mg/L in DR samples. Fermentation also led to the isomerization of 5-CQA into 3-CQA and 4-CQA, as well as the release of caffeic acid in LAB-fermented samples. Acetic acid production was exclusive to SCOBY-fermented samples, with higher levels in LR samples (6658 mg/L) compared to DR samples (4331 mg/L). In contrast, lactic acid production was observed only in LAB-fermented samples, reaching 6559 mg/L in LR samples with spent coffee grounds. Antioxidant activity varied depending on the assay, with FRAP values decreasing in fermented samples, while DPPH values remained largely unchanged. Sensory evaluation identified the dark-roasted SCOBY-fermented sample with spent coffee grounds (SK) as the most preferred, characterized by balanced flavor and high overall acceptability. These findings highlight the influence of roasting degree, fermentation type, and substrate composition on the bioactive and sensory properties of fermented coffee, providing insights for the development of novel coffee-based fermented beverages with enhanced functional and sensory profiles. Full article

This study reviews the feasibility of using cultivated mushrooms in the development of salt-reduced meat products. For this purpose, it is important to know the role of salt in meat products in order to develop viable strategies for its substitution. In addition, mushroom types and properties (composition, nutritional value, umami content, etc.) and examples of successful application as salt substitutes in meat products are addressed. Salt has important roles in meat product processing, mainly affecting its technological, antimicrobial, and sensory properties. Therefore, the different strategies that have been studied (meat product reformulation and technological advances) with the aim of reducing its content have to address these effects. The application of mushrooms as a salt substitute shows several advantages mainly related to the fact that mushrooms are a natural ingredient with a very healthy nutritional composition (rich in protein and dietary fiber but low in fat and sodium) and, from an economic and sustainable cultivation perspective, aligns well with current trends in food production and consumption. Salt substitutions of 50% have been achieved, mainly in fresh meat products (hamburgers) and heat-treated meat products (sausages, pâté, roast meat, etc.), with minimal physicochemical and sensory modifications of the final product. The meat industry could benefit from incorporating cultivated mushrooms as a salt-reducing ingredient, especially in the development of reduced salt meat products with a quality comparable to or superior to traditional products. The optimization of processes for their integration in the formulation of meat products should be the trend to ensure their viability. Full article

It is essential to recycle zinc leaching residue (ZLR) generated by the conventional zinc hydrometallurgy process, as it is a hazardous and potentially valuable industrial waste. A combined calcification roasting–acid leaching process was developed to selectively separate and recover zinc from ZLR. This work investigates the effectiveness of using calcium oxide as an additive to transform zinc ferrite during the roasting process. The feasibility of the reaction was investigated based on thermodynamic calculations and compositional analysis. The transformation ratio of zinc ferrite reached 95.27% after roasting at 900 °C for 2 h with a Ca/Fe molar ratio of 3. During the calcification roasting process, the zinc ferrite was effectively converted into zinc oxide and calcium ferrite. The selective leaching of zinc was achieved at an L/S of 15, 25 g/L H₂SO₄, 60 °C, and 90 min. The extraction ratios of Zn and Fe were 86.26% and 0.06%, respectively. After the leachate was evaporated and purified, metallic zinc with a purity of 99.53% was obtained by constant current electrolysis for 60 min with a current efficiency of 86.7%. The proposed process provides a viable alternative method for recycling zinc resources from ZLR by an environmentally friendly method. Full article

The Maillard reaction (MR) between sugars and amino acids, peptides, or proteins is understood to occur gradually during the production and aging of sparkling wines, where it contributes to caramel, roasted, and toasted aromas. Divalent metal ions can accelerate the MR, although this has not been previously reported in wine or wine-like conditions. In this work, the effect of calcium (Ca) and magnesium (Mg) ions on the concentration of 10 Maillard reaction-associated products (MRPs) was measured in modified sparkling base wine during accelerated aging at 50 °C for four weeks. Chardonnay base wine was modified by the addition of fructose (0.02 M) and a single amino acid (lysine, glycine, cysteine; 0.01 M) in combination with Ca²⁺ or Mg²⁺ at zero, low (10 mg/L), or high (50 mg/L) dose levels. MRPs were quantified by headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC/MS), sugar concentration was measured by enzymatic assay, and amino acids and free metal ions were monitored by capillary electrophoresis. Fructose levels did not substantially decrease during aging despite increases in all MRPs, suggesting that trace sugars or α-dicarbonyl species present in the wine matrix likely play a greater role in MRP formation than fructose. Aging duration and amino acid content had a greater effect than metal addition on the composition of the MRPs. Treatments containing cysteine and 50 mg/L Ca²⁺ had elevated concentrations of benzaldehyde and furfural ethyl ether following 4 weeks of accelerated aging. This work identified key MRPs that increase during base wine accelerated aging and informs future research on the relationship between wine composition and aging markers. Full article

Cocoa and chocolate are known for their health benefits, which depend on factors like cocoa variety, post-harvest practices, and manufacturing processes, including fermentation, drying, roasting, grinding, and refining. These processing methods can influence the concentration and bioavailability of bioactive compounds, such as polyphenols that are linked to cardiovascular health and antioxidant effects. Recent scientific research has led to the development of cocoa-based products marketed as functional foods. However, despite the growing interest in the functional potential of cocoa, the literature lacks crucial information about the properties of different varieties of cocoa and their possible implications for human health. Moreover, climate change is affecting global cocoa production, potentially altering product composition and health-related characteristics. In addition to polyphenols, other compounds of interest are biogenic amines, due to their role and potential toxic effects on human health. Based on toxicological data and recent research on the complex relationship between biogenic amines and cocoa fermentation, setting limits or standards for biogenic amines in cocoa and chocolate could help ensure product safety. Finally, new trends in research on biogenic amines in chocolate suggest that these compounds might also be used as quality markers, and that product formulation and process conditions could change content and diversity of the different amines. Full article

Consumers include pumpkin seeds in their diet as a snack in raw form or minimally processed by roasting. This process enables the seeds to develop a characteristic aroma and color. Herbs and spices are also distinguished by a pleasant and delicate aroma. Among them, marjoram is particularly suited to drying, retaining its flavor better than other dried herbs. Marjoram can be used to impart flavor and aroma to food products and extend their shelf life because it can prevent lipid autoxidation. In this study, pumpkin seeds (Cucurbita pepo) were roasted with and without dried marjoram at 110 and 160 °C for 10 and 30 min, after which the oils were extracted. The results showed that with increasing temperature and roasting time, the moisture content and water activity of pumpkin seeds decreased. Furthermore, roasting pumpkin seeds with marjoram, particularly at 110 °C, enriched their aroma profile with terpenes characteristic of the marjoram aroma. Whether pumpkin seeds were roasted with or without marjoram, the fatty acid composition of the oils obtained was dominated by palmitic, stearic, oleic, and linoleic acids. However, the presence of marjoram during pumpkin seeds roasting resulted in lower peroxide values and specific extinction coefficients K₂₃₂ and K₂₇₀ in the oils obtained compared to their counterparts roasted without this spice. In addition, all the oils showed the ability to scavenge DPPH^· radicals and were characterized by a higher proportion of yellow (positive value of the b* parameter) and green (negative value of the a* parameter) color. In comparison with the oil extracted from unroasted pumpkin seeds, the oil obtained after roasting exhibited a lower chlorophyll and a higher carotenoid content. Thus, roasting pumpkin seeds with spices may enrich their aroma profile with additional components, and the oils obtained may be characterized by better quality parameters. Full article

Non-centrifugal cane sugar (NCS) is prepared by evaporating sugarcane syrup to form a solidified, dehydrated brown sugar with a distinct flavor. This study investigated the effect of final evaporation temperatures (120–140 °C) on the volatile components, retronasal aroma profile, and sensory characteristics of NCS. Solid-phase microextraction–gas chromatography–mass spectrometry showed that the concentration of most volatiles, including pyrazines, furans, and furanones, in the NCS significantly increased as the evaporation temperature increased (p < 0.05). The evaporation temperature affected the aroma release from NCS, as shown in proton transfer reaction time-of-flight-mass spectrometry, with the intensity of volatile compounds detected from panelists’ noses or mouths significantly increasing after consuming NCS obtained at higher temperatures. Moreover, the intensity of aroma release in the mouth was greater than that in the nose; the most prevalent released substance, m/z 87.10, which could be derived from dihydro-2(3H)-furanone and 2,3-butanedione, rapidly decreased over seven breath cycles compared to other ions, suggesting its importance as a top-note aroma substance in NCS. In addition, the perceived roasted aroma and bitterness of the NCS obtained at higher temperatures were intensified. These findings underscore the importance of modifying the evaporation temperature on the volatile component composition, aroma release, and sensory characteristics of NCS. Full article