Search Results (124)

Sodium lignosulfonate (SLS) is an abundant and low-cost by-product generated during the sulfite pulping process, which is typically conducted at 120–180 °C depending on the pulping pH and base cation. Due to its richness in phenylpropane structural units, it holds significant potential as a bio-based resource for the synthesis of phenolic resins. However, its broad molar-mass distribution, limited flame retardance and low reactivity (particularly for SLS obtained from acidic solution process) limit how much of it can be built into phenolic resins. Here, SLS was activated through catalytic oxidation with air over a mixed manganese/cerium/cobalt acetate catalyst under alkaline conditions at 90 °C, then functionalized through an aqueous treatment-blending sequence with sodium hypophosphite, sodium pyroantimonate and triethylenetetramine and recovered as its aluminum salt, referred to as lignosulfonate–aluminum–amine (LAA) salt, to enhance its flame retardance. Gel permeation chromatography showed that scission and coupling run in parallel: the population at Mn = 745 g/mol fell from 98.46% to 95.67% of the peak area, while the high-molar-mass population rose from 1.54% to 4.33% and its Mn from 20,168 to 38,338 g/mol. For SLS oxidized with 0.5 wt% catalyst for 4 h, the onset of the first DSC endotherm shifted from 92.9 to 139.7 °C and the decomposition endotherm from about 230 to about 247 °C. Replacing 30 wt% of the phenol charge with LAA gave a foamed insulation layer of apparent density 43 kg/m³ and thermal conductivity 0.044 W/(m·K). In comparative handling observations, the modified foam appeared tougher than the unmodified foam; in a non-standardized open-flame screening test, it carbonized at the surface and self-extinguished within 10 s after flame removal. These foam coatings are much more suitable for a thick insulation layer foamed and cured in place rather than a thin film. The catalytic process performed at 90 °C using air as the O₂ provider avoids the hydrothermal activation normally conducted at 170–260 °C and provides a lower-temperature route to a multi-ligand-modified bio-based resource for phenolic insulation coatings with high bio-based content. Full article

Acerola is a tropical fruit rich in vitamin C and other bioactive compounds, but its high perishability limits storage and distribution. This study evaluated the hygroscopic behavior and storage stability of acerola pulp powder produced by foam-mat drying. The pulp was foamed with Emustab and dried at 60 °C. Fresh pulp and powder were analyzed for water activity, total titratable acidity, reducing sugars, vitamin C, carotenoids, total phenolic compounds, and antioxidant activity. Powder adsorption isotherms, hygroscopicity, caking, and solubility were evaluated at 10 and 25 °C under relative humidities of 20, 50, 70, and 90%. Drying increased the reducing sugar concentration from 5.24% to 45.49%. The Oswin model best described the Type II sigmoidal isotherms, with R² values of 0.9921 and 0.9974 and mean relative errors of 4.61% and 3.27% at 10 and 25 °C, respectively. Equilibrium moisture content was higher at 25 °C, an atypical behavior associated with the high concentration of low-molecular-weight sugars. Hygroscopicity ranged from 8.77 ± 0.72% to 53.39 ± 0.51%. Although the powder has potential as a functional ingredient, its high hygroscopicity and limited physical stability require moisture-barrier packaging and formulation strategies to improve storage and industrial applicability. Full article

Jackfruit seeds (JFSs) are an underutilized agro-industrial by-product with considerable nutritional and functional potential for sustainable food fermentation. This study evaluated the feasibility of using jackfruit seed flour as a partial malt substitute in beer brewing at replacement levels of 0%, 25%, 50%, and 75% (w/w). Fresh jackfruit seeds were processed into flour, gelatinized, and mashed with pale ale malt in the presence of α-amylase before fermentation with Saccharomyces cerevisiae, Lutra kveik ale yeast. The physicochemical properties of the raw materials, starch hydrolysis during mashing, beer quality attributes, and volatile aroma compounds were investigated. Compared with pale ale malt, JFS contained higher crude protein (13.22%), total phenolic content (476.66 mg GAE/100 g), and antioxidant activity. HPLC-IR analysis demonstrated the formation of fermentable sugars during mashing, although starch conversion from JFS remained incomplete at higher substitution levels. Increasing JFS substitution significantly enhanced beer foamability (up to 142.22%) and foam stability (112.84 s), which was attributed to the higher protein content of the seeds. However, beers containing higher proportions of JFS exhibited darker color and increased turbidity, reaching 680 NTU at 75% substitution. HS-SPME-GC-MS analysis revealed changes in alcohols, esters, and ketones with increasing JFS substitution. These findings demonstrate that jackfruit seed flour can serve as a sustainable malt adjunct for beer production, improving selected quality attributes while valorizing agricultural by-products. The study highlights the potential of jackfruit seeds as a functional brewing ingredient that supports the development of sustainable and next-generation fermented beverages. Full article

Closed-cell phenolic foam (PF) insulation is widely assumed to exhibit monotonically increasing thermal conductivity after cutting, driven by progressive blowing agent release. This study reports a previously uncharacterized behavior: a consistent decrease–minimum–rebound pattern in the days to weeks after cutting, defined here as the transient thermal conductivity minimum (TTCM). Using n-pentane-blown PF foam, thermal conductivity and mass were tracked under standard (23 °C) and accelerated aging conditions (70 °C, 110 °C; slicing per KS M ISO 11561), complemented by gas chromatography–flame ionization detection (GC-FID), attenuated total reflectance Fourier-transform infrared spectroscopy (ATR-FT-IR), thermogravimetric analysis/differential scanning calorimetry (TGA/DSC), and scanning electron microscopy (SEM). TTCM reductions of 3.8–16.7% were observed across all closed-cell specimens; a reference PF foam with cell-wall micro-perforations showed no TTCM, establishing intact closed-cell structure as a prerequisite. The mechanism is attributed to redistribution of dissolved n-pentane from the polymer matrix into the cell gas phase, thermodynamically favored by the proximity of n-pentane’s boiling point (36.07 °C) to the heat flow meter (HFM) hot plate temperature (33 °C). In the post-TTCM phase, thermal conductivity rises progressively as n-pentane is displaced by air; the rate of this rise is strongly dependent on diffusion path length. These results establish two mechanistically distinct aging stages and identify their respective governing factors. Full article

The ancestral method of sparkling wine production requires no sugar addition and is based on a single alcoholic fermentation that finishes in the bottle. It has recently gained popularity among both natural and conventional producers due to its capacity to expand sparkling wine portfolios and its advantages for sparkling wine production in warm regions such as the Mediterranean basin. However, some technological and other key aspects of the process remain poorly defined. This study investigates how must settling (using pectolytic enzymes) and pre-bottling filtration influence the physicochemical composition, colloidal structure, foaming properties, volatile profile, and sensory attributes of ancestral sparkling wines. Macabeo grapes (2023 vintage) were vinified under four treatment combinations of these two operations, and the wines were analysed after eighteen months of lees ageing. Significant differences were observed in total polyphenol index, titratable acidity, macromolecular composition, and colloidal particle concentration. Non-settled wines exhibited higher colloidal loads and lower foamability, whereas settling and filtration improved foam height and stability. Volatile (GC-Headspace) analysis showed that settled wines contained higher concentrations of fruity and floral esters, while non-settled and non-filtered wines had greater levels of volatile phenols and volatile acids associated with unpleasant aromas. Sensory assessment confirmed perceptible differences between treatments, particularly in phenolic, fruity/floral, and Maillard reaction aromaticity. These findings provide insights into the impact of two critical oenological practices on wine stability and aroma and provide technologically relevant guidance for optimizing quality in this emerging sparkling-wine category. Full article

The demand for sustainable nutrients and bioactive compounds has increased interest in underutilized wild plants. Forestiera tomentosa, a Mexican drupe-bearing species, is largely unexplored. This study evaluated the proximate composition, physicochemical and functional properties, phenolic profile, antioxidant capacity, and toxicological safety of F. tomentosa fruit. The fruit showed high carbohydrate content [71.94% dry weight (DW)], with notable crude fiber (7.90% DW), protein (7.39% DW), and lipid (4.30% DW) contents. Analysis revealed a mildly acidic pH (5.66), titratable acidity of 0.32%, and total soluble solids of 2.33 °Brix. The fruit powder had a low water activity (0.42) and a favorable water solubility index (56.10%), oil absorption (4.54%), and foaming capacity (19.71%). The fruit contained high levels of soluble phenols (280.42 mg GAE/g DW), flavonoids (98.89 mg CE/g DW), anthocyanins (54.53 mg C3G/g DW), and condensed tannins (94.05 mg CE/g DW). High-performance liquid chromatography identified 20 phenolic compounds, with 3-(4-hydroxyphenyl) propionic acid, syringic acid, catechin, epicatechin, and gallocatechin being predominant. The fruit showed significant radical scavenging and reducing potential (DPPH, ABTS, and FRAP). Toxicological evaluation using the Artemia salina bioassay showed a 100% survival rate across all concentrations, indicating no acute toxicity. In silico ADMET predictions revealed favorable pharmacokinetic properties, including high intestinal absorption and compliance with Lipinski’s rule of five. These findings position F. tomentosa as a promising, non-toxic source of functional ingredients for the food, nutraceutical, and pharmaceutical industries, supporting biodiversity conservation and sustainable resource utilization. Further studies are needed to evaluate the potential health benefits of this fruit in vitro and in vivo. Full article

In this paper, a novel biobased phenol formaldehyde resin foam was fabricated. Specifically, lignosulfonate, a byproduct of paper and pulping, is hydroxymethylated with paraformaldehyde and then condensed with phenol to form lignosulfonate-based phenol formaldehyde (LPF) resin, subsequently undergoing foam technology to prepare LPF foam. The structures and properties of the intermediate and target products were characterized by ¹H nuclear magnetic resonance (¹H NMR) spectroscopy, gel permeation chromatography (GPC), Fourier transform infrared spectroscopy (FT-IR), thermogravimetry derivative thermogravimetry (TGA-DTG), scanning electron microscopy (SEM), compression performance test, limiting oxygen index test and thermal conductivity measurement. It was found that the prepared foam exhibited excellent mechanical and thermal properties. At a lignin substitution degree of 10%, the optimal thermal stability (at 800 °C), compressive strength (0.14 MPa) and thermal conductivity (0.0294 W/m·K) were achieved. As the lignosulfonate content gradually increases, the limit oxygen index initially showed a significant increase and then decreased. It is worth noting that when the LS substitution degree is increased to 30%, the limiting oxygen index of foam is up to 32.6%. These results underscore the application potential of industrial lignin as a promising biobased substitute in the synthesizing PF foam with excellent thermal insulation and flame-retardant properties. Full article

The aim of this study was to formulate and optimize a novel functional ingredient based on thermally treated skimmed goat milk enriched with Agrocybe aegerita mushroom extract (ME) and grape pomace seed extract (GPE), intended for application in a dehydrated soup model. A central composite design was applied for preliminary optimization and the formulation based on antioxidant properties. The optimized ingredient exhibited enhanced antioxidant activity, with GPE identified as the dominant factor influencing the responses. However, deviations between predicted and experimental values were observed, reflecting moderate model fitting and differences in assay mechanisms. ATR-FTIR spectra were dominated by milk compounds, while DLS and electrophoretic analysis revealed structural modifications, including polymodal particle size distribution and alterations in the protein profile, indicating interactions between milk proteins, polyphenols, and mushroom-derived compounds. UHPLC-QToF-MS analysis confirmed a high content of grape-derived phenolic compounds. Following simulated gastrointestinal digestion, several phenolic compounds were detected in the soluble fraction, with catechin and ethyl gallate exhibiting the highest bioaccessibility (12.58% and 4.54%). The enriched ingredient showed modified techno-functional properties, including reduced emulsifying capacity but improved foaming behavior, which was attributed to protein structural changes and intermolecular interactions. Application in a dehydrated soup model demonstrated good solubility, stability, and high sensory acceptability without negative effects on flavor. Furthermore, the enriched soup showed enhanced antioxidant properties after simulated gastrointestinal digestion. The developed formulation represents a promising natural functional ingredient, combining enhanced bioactive properties with satisfactory technological performance. Full article

Iron deficiency and associated anemia remain major public health concerns, requiring innovative food fortification systems with adequate technological and sensory performance. This study aimed to develop a multicomponent fortified gummy candy using heme iron from Cavia porcellus erythrocytes, non-heme iron from Feranin^®, and elderberry juice, integrated through microencapsulation and stabilized by vacuum foam drying. Erythrocytes were isolated, dehydrated, and microencapsulated in a tara gum–maltodextrin matrix, yielding a powder with 1.49 mg Fe/g dry matter. The microencapsulates exhibited compact morphology, lower polydispersity, and negative ζ potential, indicating suitable surface stability. Three gummy formulations (F1–F3) were prepared with different proportions of encapsulated erythrocytes, non-heme iron, and elderberry juice. Iron content increased significantly from 0.21 to 0.89 mg Fe/g of gummy candy. The formulations showed variations in water activity (0.84–0.88), moisture (33.79–40.22%), pH (4.64–6.15), soluble solids (41.00–46.67 °Brix), phenolic compounds (0.80–1.14 mg GAE/g), flavonoids (0.13–0.27 mg QE/g), and antioxidant capacity (1.53–3.75 µmol TE/g). FTIR and SEM confirmed structural preservation and matrix integration. Sensory evaluation showed comparable overall acceptability among formulations, with F3 showing higher mean ranks for flavor and texture. Overall, vacuum foam drying was a feasible strategy for valorizing animal-derived by-products in fortified gelled confectionery. Full article

The present study aimed to compare the composition structure, interfacial, and antioxidant activities of flaxseed protein isolates (FPIs) in different flaxseed varieties. The results showed that apparently intact protein bodies (PBs) were manifested as densely staining cytoplasmic inclusions with distinct boundaries and varying diameter ranges among different flaxseed varieties. Through alkali extraction with isoelectric precipitation, FPIs exhibited a relatively small and irregular lamellar strip structure with varying sizes and shapes packed with spherical particles in studied flaxseed varieties. The different composition structures of FPIs among studied flaxseed varieties were also obtained, involving the protein subunits’ intrinsic fluorescence properties, secondary structures, and amino acid profiles. These structural differences also led to differential purities, aqueous solubility, dispersion properties, and surface charges. Moreover, the varying emulsifying and foaming properties of FPIs from different flaxseed varieties were also observed due to the formation of coarse lipid droplets (5~40 μm) and foams (20~100 μm) with the specific structure of the oil/gas–water interface and bulk aqueous phase. The retention of phenolic compounds into FPIs still displayed evident variety specificity from 323 to 478 mg/100 g and 210 to 347 mg/100 g, which definitely led to escalated antioxidant activities. Thus, FPIs from Longya 13# and Neiya 9# flaxseed varieties were screened for favorable emulsifying and foaming properties due to the balanced molecular rigidity/unfolding and interfacial adsorption/stabilization behavior. Full article

The construction sector is responsible for substantial energy consumption, greenhouse gas emissions, and resource depletion, driving the search for sustainable alternatives to conventional petroleum-based insulation materials. Lignocellulosic biomass, comprising cellulose, hemicellulose, and lignin, offers a renewable resource for the development of bio-based foams with potential application in construction systems. This review provides a comprehensive analysis of bio-based foams tailored to building applications, positioning recent scientific advances against the technical properties of commercial synthetic insulation foams. Key performance parameters, including density, thermal conductivity, compressive strength, dimensional stability, water vapour diffusion resistance, and fire behaviour, are critically examined. Developments in lignocellulosic-based foams are discussed, highlighting processing strategies such as crosslinking, chemical modification, and hybrid reinforcement to enhance mechanical, thermal, and fire performance. The reported results demonstrate that lignin-based polyurethane and phenolic foams can achieve competitive compressive strength and thermal insulation, while cellulose-based aerogels and foams exhibit ultra-low density and promising conductivity values. However, challenges related to moisture sensitivity, fire classification, process scalability, standardisation, and market integration remain significant. Overall, lignocellulosic foams represent a promising pathway toward decarbonised, circular construction systems, provided that technical optimisation and regulatory alignment are successfully achieved. Full article

This study investigates the organic chemical content and ecological impact of firefighting runoff collected from real-world fire scenarios. To establish a direct link between chemical composition and environmental hazard, a comprehensive analytical framework was employed, integrating molecular fingerprinting via gas chromatography–tandem mass spectrometry (GC-MS/MS) with a multi-trophic battery of bioassays, including Aliivibrio fischeri, Heterocypris incongruens, and Sinapis alba L. The chemical characterization revealed highly heterogeneous profiles dominated by esters (up to 41%), alcohols (up to 25%), and phenols (up to 22%). A unique molecular marker, nitriles (15.9%), was identified in tire-related fire effluents, which corresponded with potent metabolic suppression in the Toxi-ChromoTest™. Ecotoxicological results demonstrated that most effluents reached Class IV (high acute toxicity), with universal 100% lethality observed in samples from large-scale incidents. Furthermore, a significant stimulatory effect was detected in S. alba (growth stimulation up to 12%) for scenarios involving polyurethane foam, illustrating the selective toxicity of specific molecular groups. Beyond ecological degradation, the high phenolic and nitrile loads identified across multiple scenarios represent a substantial public health risk, as these persistent contaminants can infiltrate groundwater, bypass conventional water treatment, and bioaccumulate in the human food chain. The findings suggest that the synergistic effect of hydrophobic xenobiotics and firefighting foams poses a severe threat to both aquatic biodiversity and human chemical safety. This research emphasizes that linking molecular fingerprinting with multi-level bioindicators is essential for a holistic risk assessment of firefighting operations. Full article

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