Search Results (112)

Research on tannin-based foams has shown promising results. However, all developments in this field have not been addressed from different perspectives, in a systematic way, and with an emphasis on sustainability. This work discusses different formulations, emphasizing their bio-based components and how modifications influence key properties. It examines life cycle assessment (LCA) studies through a sustainability lens and identifies major commercial phenolic products to highlight the practical use of tannin foams for thermal insulation. The type of tannins, as well as their sources, influences the key properties of these foams. The replacement of formaldehyde, a crosslinking agent known for its health risks, is possible, particularly through more sustainable alternatives that allow for foams with better properties than those obtained with formaldehyde. Substitution of diethyl ether with less hazardous alternatives results in foams with improved thermal and mechanical performance. The elimination of the blowing agent—the green alternative—also leads to foams with good performance. The presence of additives (surfactants, plasticizers, and fillers), some of which are sustainable, improves the mechanical properties of the foams. The performance in fire-related applications, already promising, is also enhanced by the presence of additives. An increase in understanding, combined with the sustainable nature of the various alternatives, makes tannin-based foams promising candidates for next-generation insulation and structural materials in construction. Full article

This study aimed to evaluate the substitution of wheat flour (WF) for grape (Vitis vinifera L.) pomace (GP) on cookie formulation. The techno-functional properties of GP flour (GPF) were characterized, and cookie formulations containing 15% (C15) and 20% (C20) GPF were developed. To evaluate the antioxidant and functional potential, free (FPF, soluble phenols) and bound phenolic fraction (BPF, insoluble phenols) were extracted. The total phenolic content (TPC) and antioxidant potential (ABTS and DPPH assays) were measured. The GPF shows differences in oil and water retention, non-foaming properties, and non-significant differences in swelling capacity compared to WF. C15 and C20 show L* values from 27.9 to 36.2, b* values from 2.22 to 2.64, and a* values from 8.84 to 10.49. GPF addition elevates ash and fiber content by 3.5–4.2 and 14–31.6 times. GPF cookie (C15) exhibited a significantly higher TPC compared to WF. Although the FPF fraction in the cookies was higher compared to BPF, the contribution of BPF to antioxidant activity was high (DPPH = 29.9%, ABTS = 16.3%) compared to FPF (DPPH = 26.3%, ABTS = 20.3%). Given that FPF is traditionally the only antioxidant fraction measured, the antioxidant potential of incorporating grape by-products is being underestimated; this is the first report of this in a cookie. Full article

Proteins from the bran of Khao Dawk Mali 105 rice at two maturity stages, green (GB) and fully ripe (RB), were extracted using single and sequential enzyme-assisted processes. Non-enzymatic extraction (control), α-amylase (AA), protease (PT), and two sequential treatments (AA-PT and PT-AA) were applied to defatted bran to evaluate their effects on protein yield, structural attributes, and functional properties. Protease-based extractions, particularly PT, produced the highest protein contents (28% in GB and 23% in RB) and significantly improved solubility, water- and oil-holding capacities, and foaming performance. GB extracts consistently outperformed RB across all functional and antioxidant measurements, indicating greater extractability and bioactive potential in green rice bran. Enzymatic hydrolysis also enhanced phenolic and flavonoid release, leading to markedly higher DPPH and FRAP activities. SDS-PAGE profiles demonstrated reduced band complexity and lower-molecular-weight protein in enzymatically treated samples, while FTIR spectra confirmed secondary structural modifications associated with hydrolysis. Overall, protease and sequential assisted extractions provide an efficient and sustainable approach to improving rice bran protein recovery and functionality. These findings highlight green rice bran as a promising source of high-value plant proteins for food and nutraceutical applications. Full article

Usually, gluten-free “beers” are produced by replacing cereals containing gluten with substitutes that do not contain it or, alternatively, through enzymatic, precipitation, and/or clarification steps. The research was aimed at increasing the concentration of antioxidant compounds and improving the sensory quality of gluten-free craft beers produced from gluten-containing raw materials according to a patented brewing method that represented the starting point of the research. The experiments were organized to evaluate the effects of original combinations of four brewing procedures (Strong, Light, Very Light, Ultra-Light—differing from each other by grains/water ratio, hops/water ratio, protein rest, and boiling time), three yeast strains (M21, K97, S33), and a possible dry hopping. The beer gluten contents ranged from <5 to 13.90 mg/L. The maximum total phenolic content (200 mg/L) was detected in beers produced by combining the Light procedure, inoculation with M21 strain, and dry hopping. The highest overall sensory quality scores (4.0) were assigned to the beers obtained through the Light and Ultra-Light procedures, fermented by M21 and S33 strains, and dry hopped. Dry hopping was the main factor capable of differentiating the beers, increasing antioxidant content and improving perlage, foam characteristics, the intensity of many olfactory and gustatory characteristics, and the overall sensory quality. The brewing procedure affected all the physico-chemical indices and most sensory characteristics, except for color, citrous and spicy flavors, sweetness, effervescence, and body. The use of different yeasts did not impart significant differences for most of the variables considered. Full article

Grape polysaccharide extracts derived from winemaking by-products have been shown to affect key wine characteristics. This study aimed to investigate the application of different grape-derived, polysaccharide-rich extracts and commercial yeast products in white sparkling wines, since no other studies have been found. The impacts of these products on the volatile, phenolic and polysaccharide compositions, as well as on the foam properties and sensory characteristics, were evaluated. After 15 months of aging, the products used did not influence the color and phenolic composition of the sparkling wines. However, they had a positive effect on the volatile compounds, with treated wines showing a general increase compared with the control, mainly in ethyl esters and alcohol acetates, compounds associated with fruity and floral notes. The treated wines showed clear sensory differences compared with the control, including aromatic complexity, which may reflect better preservation of certain aromatic compounds over time. In addition, improvements in wine taste were observed, likely due to a reduction in perceived acidity and bitterness. These results demonstrate the potential of grape-derived polysaccharide extracts to preserve volatile compounds in sparkling wines and to enhance their aromatic complexity and mouthfeel, thus improving overall sensory quality. Full article

This study reports on the use of degraded lignin in combination with tannins to develop sustainable, formaldehyde-free, and bio-based phenolic foams. Mechanical, thermal, and flame-retardant properties of the different foams were systematically evaluated using compression testing, thermogravimetric analysis (TGA), mass loss cone calorimetry (MLC), and UL-94 flammability tests. Lignin degradation/activation was carried out via a hydrothermal process in the presence of ethanol. Ethanol-induced lignin hydrogenolysis and thermal degradation were deemed a necessary step to obtain foams with satisfactory mechanical, morphological, and thermal insulation properties. Meanwhile, the fire resistance assessed by MLC remains comparable to that of tannin-based foams, with a similarly low peak heat release rate (pHRR). Full article

Residential space heating in Northern Europe requires long-duration thermal storage to align summer solar gains with winter heating demand. This study investigates a compact sand-based seasonal thermal energy storage integrated with flat-plate solar collectors for an A+ class single-family house in Kaunas, Lithuania. An iterative co-design couples collector sizing with the seasonal charging target and a 3D COMSOL Multiphysics model of a 300 m³ sand-filled, phenolic foam-insulated system, with a 1D conjugate model of a copper pipe heat-exchanger network. The system was charged from March to September and discharged from October to February under measured-weather boundary conditions across three consecutive annual cycles. During the first year, the storage supplied the entire winter heating demand, though 35.2% of the input energy was lost through conduction, resulting in an end-of-cycle average sand temperature slightly below the initial state. In subsequent years, both the peak sand temperature and the residual end-of-cycle temperature increased by 3.7 °C and 3.2 °C, respectively, by the third year, indicating cumulative thermal recovery and improved retention. Meanwhile, the peak conductive losses rate decreased by 98 W, and cumulative annual losses decreased by 781.4 kWh in the third year, with an average annual reduction of 4.15%. These results highlight the progressive self-conditioning of the surrounding soil and demonstrate that a low-cost, sand-based storage system can sustain a complete seasonal heating supply with declining losses, offering a robust and scalable approach for residential building heating applications. Full article

The agro-industrial residue known as hemp cake, derived from non-psychoactive Cannabis sativa L., represents a sustainable alternative for the development of protein-rich ingredients. In Ecuador, particularly in Bolívar Province, this by-product has been underutilized. However, similar challenges in the valorization of hemp residues have also been reported in other regions, where they are often discarded or used as low-value animal feed. These issues are not exclusive to Bolívar, and since protein stability depends primarily on drying and storage rather than geographic relocation, the valorization strategies proposed in this study can be extrapolated to other production zones. Protein concentrates were extracted from freeze-dried flower cake (TL, freeze-dried hemp cake) and oven-dried flower cake (TS, oven-dried hemp cake) using isoelectric precipitation, yielding protein concentrates from freeze-dried cake (CPL) and oven-dried cake (CPS). Protein content was determined using the Dumas combustion method, the Bradford dye-binding method, and the bicinchoninic acid (BCA) method. Functional properties such as solubility, water absorption, oil absorption, foaming capacity, and foam stability were evaluated, together with total phenolic and flavonoid content and in vitro antioxidant and anti-inflammatory activity. Results demonstrated high protein values (up to 90.42%), remarkable functional properties, and strong bioactive potential, supporting hemp cake concentrates as sustainable alternatives for food, nutraceutical, and pharmaceutical applications Full article

Standardized pharmaceutical-grade cultivation of Cannabis sativa L. increasingly relies on soilless systems for precision, reproducibility, and regulatory compliance. This review examines the role of inert and semi-inert growing media in indoor cannabis production, focusing on their physical properties, agronomic performance, and sustainability. A systematic literature search was conducted using databases such as Scopus, Web of Science, and Google Scholar, emphasizing peer-reviewed original research, experimental trials, and relevant review articles. Evaluated substrates include rockwool, coconut coir, peat-based blends, perlite, vermiculite, expanded clay, foamed glass, phenolic foam, and biochar. Findings show that substrate selection strongly affects vegetative growth, rooting, and flower yield, while cannabinoid concentrations remain primarily genotype-driven under stable environmental and nutritional conditions. Substrate-specific traits such as aeration, water-holding capacity, and nutrient buffering significantly influence biomass production and resource-use efficiency. Rockwool remains the industry standard due to its uniformity and compatibility with fertigation systems, but renewable alternatives like coconut coir and biochar are gaining traction. This review underscores the importance of substrate selection in cannabis cultivation and identifies research gaps in genotype-specific responses and the development of sustainable growing media. Full article

As demand for plant-based bakery products rises, suitable egg substitutes are needed to preserve product quality. This study evaluated the functional, nutritional, and sensory effects of plant-based egg substitutes in vegan muffins, focusing on texture, rheology, nutrition, antioxidants, amino acids, and storage. To address this, muffins were prepared by replacing eggs with chickpea aquafaba, chia gel, flaxseed gel, psyllium husk, ripe banana, and soapwort extract, and each formulation was systematically characterized. Rheological analysis showed that banana and chia gel improved viscoelastic behavior, while soapwort enhanced foaming capacity. Hardness varied between 1266.15 gf in soapwort muffins and 2735.73 gf in chia muffins (p < 0.05). Compositional analysis showed that protein content varied between 5.24 and 8.54 g/100 g, whereas psyllium and flaxseed significantly increased dietary fiber levels (1.50 g/100 g; p < 0.05). Chia and psyllium also enhanced the total phenolic content and antioxidant bioaccessibility. While the plant-based muffins showed lower levels of essential amino acids, they contained sufficient amounts of arginine and glutamic acid. Sensory scores ranged between 6.00 and 8.50, with banana muffins closest to the control. Principal component analysis highlighted ingredient-specific differences. These findings support the use of plant-based ingredients as functional egg replacements in vegan muffin formulations. Full article

Mango (Mangifera indica L.) is cultivated in tropical and subtropical regions, with all parts of the tree—including leaves—used traditionally to treat diabetes, infections, pain, and other conditions. Mango leaves contain proteins, minerals, vitamins, and phenolic compounds, including mangiferin, quercetin, and kaempferol, whose content varies by cultivar. This study evaluated the functional and bioactive properties of dried mango leaves from five cultivars (Julie, DLO, Nam Dok Mai, Irwin, and Keïtt) to determine their potential for food and nutraceutical applications. Analyses included water- and oil-related parameters, swelling and solubility indices, foaming and emulsifying properties, and antioxidant activity (DPPH, ABTS, and FRAP in hydroalcoholic and water extracts), complemented by FT-IR/ATR spectroscopy. Significant differences between the five analyzed cultivars were observed. Irwin exhibited the highest antioxidant activity (2.65 ± 0.55 mg TE/g DM in DPPH assay), while Nam Dok Mai demonstrated superior foaming capacity (82.69 ± 7.79 mL). Strong correlations (r > 0.9) between reducing sugars and antioxidant capacity suggest cultivar selection based on sugar content could predict antioxidant potential. FT-IR confirmed the presence of polar phenolic and protein compounds. The results demonstrate that mango leaves offer cultivar-dependent functional and antioxidant attributes relevant to food systems. Their targeted valorization may support sustainable industrial applications and circular bioeconomy strategies, particularly in tropical regions where mango cultivation is widespread. Full article

Fruit and sour beers are popular due to their unique sensory characteristics. Owing to changes in physicochemical parameters, mixed culture fermentation is a promising research area. The aim of the study was to evaluate how ethanol and lactic acid fermentation, combined with the addition of berry fruits during the beer production process, influence the physicochemical and sensory characteristics of sour fruit beers. Three worts differing in hopping system were produced: one classic sweet wort and two lacto-fermented. Strawberries or raspberries were added to the young beer. This research showed that acidification of wort, fruit addition, and limiting of hopping time had a positive effect on both technological and sensory characteristics. Despite pH differences, alcohol content in beers was similar (2.52–3.21% v/v). Production method influenced mainly lactic acid (0–2.30 g/L), pH (3.53–4.79), and glycerol (0.83–1.62 g/L) contents. Non-acidified beers had the highest dextrin (17.64–23.13 g/L) and glycerol (1.36–1.62 g/L) levels. The addition of strawberries increased phenolics (205.21–237.03 mg GAE/L), FRAP (0.82–1.17 mmol TE/L), and refreshment sensation, while raspberries mainly enhanced sensory atributes (colour, foam, fruitiness, aroma). Lactic fermentation did not show a clear effect on polyphenol content or antioxidant activity. The research offers practical insights into functional beer development, with its novelty of using mixed fermentation and fruit addition to shape characteristics. Full article

Lignin used in this work was isolated from sapele (Entandrophragma cylindricum) wood through a hybrid pulping process using soda/ethanol as pulping liquor and denoted soda-oxyethylated lignin (SOL). SOL was mixed with a polyethylene glycol (PEG)–glycerol mixture (80/20 v/v) as liquefying solvent with 98% wt. sulfur acid as catalyst, and the mixture was taken to boil at 140 °C for 2, 2.5, and 3 h. Three bio-polyols LBP1, LBP2, and LBP3 were obtained, and each of them exhibited a high proportion of -OH groups. Lignin-based polyurethane foams (LBPUFs) were prepared using the bio-polyols obtained with a toluene diisocyanate (TDI) prepolymer by the one-shot method. Gel permeation chromatography (GPC), Fourier transform infrared spectroscopy (FTIR), and carbon-13 nuclear magnetic resonance spectroscopy (¹³C NMR) were used characterize lignin in order to determine viscosity, yield, and composition and to characterize their structure. The PEG-400–glycerol mixture was found to react with the lignin bio-polyols’ phenolic -OHs. The bio-polyols’ viscosity was found to increase as the liquefaction temperature increased, while simultaneously their molecular weights decreased. All the NCO groups were eliminated from the samples, which had high thermal stability as the liquefaction temperature increased, leading to a decrease in cell size, density, and crystallinity and an improvement in mechanical performance. Based on these properties, especially the presence of some aromatic rings in the bio-polyols, the foams produced can be useful in automotive applications and for floor carpets. Full article

Due to its lightweight and superior adsorption properties, carbon foam is frequently employed for the removal of heavy metal pollutants from aqueous solutions. In this study, a novel modified carbon foam (M-CF) was successfully synthesized for the effective removal of Pb²⁺ and Cd²⁺ from water. The synthesis involved partially substituting phenol with the liquefaction product of bamboo powder, followed by modification with a silane coupling agent (KH560) and foaming with n-hexane-loaded activated carbon (H/AC). The prepared carbon foam was comprehensively characterized, and its adsorption performance and mechanism for Pb²⁺ and Cd²⁺ in aqueous solution were investigated. The results showed that M-CF possessed a uniform and well-developed spherical pore structure and demonstrated excellent removal capacity for Cd²⁺ and Pb²⁺. The adsorption process conformed to the Sips isotherm model and the pseudo-second-order kinetic equation, with maximum adsorption capacities of 22.15 mg·g⁻¹ and 61.59 mg·g⁻¹ for Cd²⁺ and Pb²⁺, respectively. Mechanistic analysis revealed that the removal of Cd²⁺ and Pb²⁺ was a result of the synergistic effect of physisorption and chemisorption, accompanied by complexation. Furthermore, precipitates formed during the adsorption process were found to be mainly composed of hydroxides, carbonates, and PbS. This research demonstrates the efficacy of carbon foam prepared from bamboo powder waste as a partial phenol substitute for the efficient removal of Pb²⁺ and Cd²⁺ from water, thus expanding the preparation pathways for novel heavy metal adsorption materials. Full article

The present study aimed to optimize amaranth microgreen production by evaluating key factors such as the seeding density (SD), substrate type (ST), electrical conductivity (EC), and the application intervals of the nutrient solution. A split-plot experimental design was employed, with three EC levels (tap water at 0.3 dS m⁻¹) and nutrient solutions at 1.0 (50% half-strength) and 2.0 dS m⁻¹ (100% full-strength) assigned to the main plots. The subplots combined two ST (coconut fiber and phenolic foam) with four SD (25, 50, 75, and 100 g m⁻²). Two experiments were conducted using this setup, varying the application intervals of water or nutrient solutions for either two or four hours. Asteca amaranth microgreens were cultivated for eight days (a total of 10 days from sowing). The traits analyzed were seedling height (SH), seedling fresh matter (SFM), SFM yield (SFMY), seedling dry matter (SDM), SDM yield (SDMY), water content in seedling, and water productivity of SFM. The results showed that using a half-strength nutrient solution was sufficient for amaranth production compared to using water alone. Coconut fiber outperformed phenolic foam across all evaluated parameters. Based on these findings, we recommend cultivating amaranth microgreens at a SD of 80 g m⁻² on coconut fiber substrate using a nutrient solution of 1.0 dS m⁻¹ EC applied at 2 h intervals. Full article