Characterization of liquid protein hydrolysates shrimp industry waste: analysis of antioxidant and microbiological activity, and shelf life of final product

2021 ◽  
Author(s):  
Nair de Los Ángeles Pereira ◽  
María Florencia Fangio ◽  
Yamila Eliana Rodriguez ◽  
Maria Cecilia Bonadero ◽  
Nora Selma Harán ◽  
...  
Keyword(s):  
Shelf Life ◽  
Protein Hydrolysates ◽  
Microbiological Activity ◽  
Industry Waste ◽  
Shrimp Industry

scholarly journals Acoustic Characterization of Some Steel Industry Waste Materials

2021 ◽  
Vol 11 (13) ◽  
pp. 5924
Author(s):  
Elisa Levi ◽  
Simona Sgarbi ◽  
Edoardo Alessio Piana
Keyword(s):  
Thermal Characteristic ◽  
Environmental Benefits ◽  
Acoustic Properties ◽  
Physical Parameters ◽  
Industry Waste ◽  
Acoustic Characterization ◽  
Minimization Procedure ◽  
The Difference ◽  
By Products

From a circular economy perspective, the acoustic characterization of steelwork by-products is a topic worth investigating, especially because little or no literature can be found on this subject. The possibility to reuse and add value to a large amount of this kind of waste material can lead to significant economic and environmental benefits. Once properly analyzed and optimized, these by-products can become a valuable alternative to conventional materials for noise control applications. The main acoustic properties of these materials can be investigated by means of a four-microphone impedance tube. Through an inverse technique, it is then possible to derive some non-acoustic properties of interest, useful to physically characterize the structure of the materials. The inverse method adopted in this paper is founded on the Johnson–Champoux–Allard model and uses a standard minimization procedure based on the difference between the sound absorption coefficients obtained experimentally and predicted by the Johnson–Champoux–Allard model. The results obtained are consistent with other literature data for similar materials. The knowledge of the physical parameters retrieved applying this technique (porosity, airflow resistivity, tortuosity, viscous and thermal characteristic length) is fundamental for the acoustic optimization of the porous materials in the case of future applications.

scholarly journals Identification and Characterization of Novel Antioxidant Protein Hydrolysates from Kiwicha (Amaranthus caudatus L.)

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 645
Author(s):  
Sergio Montserrat-de la Paz ◽  
Alicia Martinez-Lopez ◽  
Alvaro Villanueva-Lazo ◽  
Justo Pedroche ◽  
Francisco Millan ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Reducing Power ◽  
Protein Isolate ◽  
Protein Hydrolysates ◽  
Antioxidant Peptides ◽  
Amaranthus Caudatus ◽  
Intact Proteins ◽  
Identification And Characterization

Kiwicha (Amaranthus caudatus) is considered one of the few multipurpose pseudocereals for its potential use not only as a source of nutrients and fiber but also for its bioactive compounds. In recent years, antioxidant peptides are commonly used as functional ingredient of food. Herein, a kiwicha protein isolate (KPI), obtained from kiwicha defatted flour (KDF), was hydrolyzed by Bioprotease LA 660, a food-grade endoprotease, under specific conditions. The resulting kiwicha protein hydrolysates (KPHs) were chemically characterized and their digestibility and antioxidant capacity were evaluated by in vitro cell-free experiments owing to their measure of capacity to sequester DPPH free radical and reducing power. KPHs showed higher digestibility and antioxidant capacity than intact proteins into KPI. Therefore, the results shown in this study indicate that KPHs could serve as an adequate source of antioxidant peptides, representing an effective alternative to the generation of functional food.

scholarly journals Analytical and Chemometric Characterization of Fino and Amontillado Sherries during Aging in Criaderas y Solera System

Molecules ◽  
2022 ◽  
Vol 27 (2) ◽  
pp. 365
Author(s):  
Manuel J. Valcárcel-Muñoz ◽  
María Guerrero-Chanivet ◽  
María del Carmen Rodríguez-Dodero ◽  
María de Valme García-Moreno ◽  
Dominico A. Guillén-Sánchez
Keyword(s):  
Aging Process ◽  
Hierarchical Cluster ◽  
Biological Aging ◽  
Microbiological Activity ◽  
Dry Extract ◽  
Oxidative Aging ◽  
Physical Chemical ◽  
Sherry Wine ◽  
Flor Yeasts

Fino and Amontillado are Sherry wines, produced in Marco de Jerez area (southern Spain), and aged in Criaderas y Solera system. Fino Sherry wine follows a biological aging process, under a veil of flor yeasts, while Amontillado Sherry wine shares the same biological aging firstly, followed by oxidative aging, which gives them special features. Organic acids, esters, higher alcohols, phenolic compounds and total dry extract of Sherries evolve during aging due to evaporation processes, physical-chemical reactions, wood contributions and microbiological activity. During aging, Sherry wines improve their organoleptic profile, as could be proved in the tasting sessions. Hierarchical Cluster Analysis and Factor Analysis with factor extraction using Principal Components of Sherry wines studied were carried out and natural groupings of the wines according to the type of aging and their age were observed. A strong correlation between the parameters analyzed and the aging of each wine has been seen in the Multiple Linear Regression studies, establishing two different models, one for each type of Sherry wine, that, with only four of all the variables studied estimated the wine age with more than 99% of confidence. This constitutes a useful tool to control the age of these Sherry wines in the winery.

scholarly journals An integrated chemical and technological approach for assessing Portuguese wheat flours quality and lengthening bread shelf-life

2019 ◽  
pp. 884
Author(s):  
Fernando Cebola Lidon ◽  
Diana Daccak ◽  
Paula Scotti-Campos ◽  
Maria Manuela Silva ◽  
Ana Sofia Bagulho ◽  
...  
Keyword(s):  
Shelf Life ◽  
Large Scale ◽  
Current Trend ◽  
Food Additives ◽  
Bread Making ◽  
Technological Parameters ◽  
Full Characterization ◽  
Technological Approach ◽  
Industrial Level

The current trend of large-scale bread production is to facilitate processing at an industrial level, considering the use of flour mixtures with different chemical and technological parameters and incorporating food additives. Accordingly, costs can be minimized, whereas the quality and the shelf-life of the final product might increase, but a full characterization of the flours that must be used and the selection of the food additives to be incorporated into the dough is required. In this context, three Portuguese wheat flour varieties were evaluated (FariRamos, Nacional and AJMiranda), as well as two types of food additives with the aim to increase bread shelf-life. In these flours, the levels of K, S, P, Ca and Cl prevailed, but the moisture and ash contents of FariRamos were the highest and lowest, respectively. The colour of all flours was generally within the desired standard values. Nacional flour contained a higher fat content, but all the flours showed a higher relative abundance of linoleic acid (C18:2), followed by palmitic acid (C16:0) and oleic acid (C18:1). AJMiranda flour revealed a higher content of wet gluten and protein, but the SDS sedimentation index showed a higher value in the FariRamos flour. The fall index, which directly monitors the activity of the α-amylase enzyme, showed a lower value in AJMiranda and Nacional. Through farinograph and alveographyc analysis it was found that FariRamos has a tenacious gluten, but AJMiranda and Nacional had a balanced gluten, yet all of them can be classified as medium flours. Bread making with a mix of FariRamos, AJMiranda and Nacional flours and incorporating preservative food additives revealed the highest shelf-life (11-days) with methyl p-hydroxybenzoate [0.05 %] and benzoic acid [0.1 %], but the colour of the breads showed a relationship of intensity of white colour that depended on the additive used. At the end of the shelf-life, molds of the Eurotium, Trichoderma and Cladosporium genera developed in the bread. It was concluded that the chemical and technological approach applied in the characterization of the flour varieties, can be directly used to define the quality and shelf-life in the bakery industry, allowing the establishment of minimum commercialization prices.

scholarly journals Perbandingan Proses Fotodegradasi Pada Zat Warna Metil Jingga Menggunakan Zeolit, Katalis Fe2O3-Zeolit dan Sinar UV

2019 ◽  
Vol 4 (2) ◽  
pp. 71-76
Author(s):  
Pemta Tia Deka
Keyword(s):  
Methyl Orange ◽  
Surface Area ◽  
Zeolite Catalyst ◽  
Uv Light ◽  
Dark Condition ◽  
Characterization Result ◽  
Industry Waste ◽  
Infrared Spectrophotometer ◽  
Preliminary Research

ABSTRAKPencemaran zat warna di lingkungan perairan semakin meningkat. Pencemaran tersebut dapat berasal berbagai sumber diantaranya limbah rumah tangga atau industri farmasi. Zat warna metil jingga merupakan salah satu zat yang digunakan pada industri farmasi dan dapat membahayakan kesehatan manusia sehingga perlu adanya pengolahan yang baik terhadap limbah tersebut. Tujuan dari penelitian ini adalah membandingkan proses fotodegradasi dari zat warna metil jingga menggunakan katalis Fe2O3-zeolit, sinar-UV maupun hanya memakai zeolit. Hasil Karakterisasi katalis Fe2O3-Zeolit dengan menggunakan metilen biru diperoleh luas permukaan spesifik 236,80 m2/g, sedangkan uji menggunakan spektrofotometer FTIR didapatkan bilangan gelombang 520,74 cm-1 yang merupakan karakteristik dari Fe2O3-zeolit. Berdasarkan studi pendahuluan diperoleh kondisi optimum yaitu konsentrasi metil jingga 25 ppm, katalis Fe2O3-zeolit 23,40 mmol/g zeolit serta lama penyinaran 80 menit. Uji fotokatalis dilakukan dengan cara mendispersikan 150 mg Fe2O3-zeolit, 50 mg zeolit teraktifasi ke dalam 60 mL larutan metil jingga, kemudian dimasukkan ke reaktor uv-fotokatalitik. Hasil persen degradasi terbesar diperoleh pada perlakuan penambahan katalis, sinar uv dan pengocokan yaitu 62,96%. Apabila hanya digunakan logam Fe(III) maka didapatkan persen degradasi 36,8%. Kemudian, perlakuan gelap tanpa sinar uv diperoleh persen degradasi paling kecil yaitu 14,82%.Kata kunci: fotodegradasi, zeolit, sinar-Uv, Fe2O3-zeolit, metil jinggaABSTRACTWater contamination in aquatic environment get increased. This contaminaton could happen from various source like home waste or pharmacy industry waste. Methyl orange is one of materials that used in pharmacy industry which could dangering human health so it must be take a good treatment for this waste. The aim of this research is to compare some photocatalytic activity for methyl orange using Fe2O3-zeolit catalyst, uv light and just zeolite. Beside that, Characterization of this catalyst is done by infrared spectrofotometry and surface area by metilen blue. The specific surface area characterization result is 236,80 m2/g then infrared spectrophotometer showed wavennumber at 520,74 cm-1 that specific for Fe2O3-zeolit. Based on preliminary research showed optimum condition at 25 ppm of methyl orange, Fe2O3-zeolit 23,40 mmol/g zeolite and uv radiaton time is 80 minutes.Photodegradation test is done by disper 150 g Fe2O3-zeolit in 60 ml methyl orange then placed in photocatalitic reactor and give uv light. The highest percent degradation result is 62,96%. By adding zeolite, catalyst and shaked. In other hand, the lowest result is 14,82% from dark condition means no uv lightKeywords: Photodegradation, zeolit, Fe2O3-zeolit, methyl orange

The optimization of production and characterization of antioxidant peptides from protein hydrolysates of Agrocybe aegerita

LWT ◽  
2020 ◽  
Vol 134 ◽  
pp. 109987
Author(s):  
Rong Song ◽  
Tianxin Liang ◽  
Qian Shen ◽  
Jiahao Liu ◽  
Yujia Lu ◽  
...  
Keyword(s):  
Protein Hydrolysates ◽  
Antioxidant Peptides ◽  
Agrocybe Aegerita
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