Antifreeze Agents Research Articles

Chemometrics: A Vital Implement for Understanding the Water Structures by Near‐Infrared Spectroscopy

ABSTRACTWater structures take an important role in chemical and biological systems, because the structure and function of a molecule may depend on the structure of water with which the molecule interacts. Near‐infrared (NIR) spectroscopy has been proven to be powerful in analyzing the structure of water due to its sensitive response to OH. However, chemometrics is vitally important in the analysis of NIR spectrum of water due to the low resolution of the spectrum and the complexity of the water structures. In this review, chemometric methods for structural analysis of water in aqueous systems, particularly in chemical and biological processes, by NIR spectroscopy were summarized, from the improvement of spectral resolution to the effective extraction of the spectral information of different water structures. Through the changes of the spectral features of the water structures, the structural transformation of proteins, thermo‐responsive polymers, antifreeze agents, as well as the structural variation of water in the transformation were elucidated. Water was proved to be a good probe for analyzing the structure and interactions in aqueous solutions and chemical/biological processes by NIR spectroscopy.

Recent Advances in Antifreeze Peptide Preparation: A Review.

Antifreeze agents play a critical role in various fields including tissue engineering, gene therapy, therapeutic protein production, and transplantation. Commonly used antifreeze agents such as DMSO and other organic substances are known to have cytotoxic effects. Antifreeze proteins sourced from cold-adapted organisms offer a promising solution by inhibiting ice crystal formation; however, their effectiveness is hindered by a dynamic ice-shaping (DIS) effect and thermal hysteresis (TH) properties. In response to these limitations, antifreeze peptides (AFPs) have been developed as alternatives to antifreeze proteins, providing similar antifreeze properties without the associated drawbacks. This review explores the methods for acquiring AFPs, with a particular emphasis on chemical synthesis. It aims to offer valuable insights and practical implications to drive the realm of sub-zero storage.

Effects of time-dependent and radiation on a tri-hybrid nanofluid flowing on stretchable/shrinkable cylinders with irregular heat generation/absorption using Ohmic heating

This work focuses on the non-linear dynamics of unsteady tri-hybrid nanofluids inside a thermally radiative, expandable or contractible cylinder, which has been a consistent subject of interest for contemporary researchers. An advanced model is formulated to address the unsteady external flowing of a conductive 50 %:50 % by volume aqueous solution of ethylene glycol-based ternary hybrid nanofluid (THNF) over a linearly stretched cylindrical structure, considering the significant applications of an anti-freeze agent in industrial, construction, nuclear, and mechanical domains. The proposed tri-hybrid nanomaterials consist of cobalt magnetite, titania, and magnesium oxide nanoparticles. The heat transfer rate is analyzed concerning viscous dissipation, Ohmic heating, and convective boundary conditions. This research examines the effects of magnetic and induced electric fields. The non-dimensional similarity model for the controlling partial differential system is derived using appropriate transformations and solved by the homotopy analysis technique (HAM) to get series solutions. In contrast to porosity and magnetic characteristics, the flow rate increases with increasing unsteadiness and electric factors. Close to the surface, the Nusselt number rises with an increasing unsteadiness parameter, but skin frictions diminishes. THNF has been shown to significantly enhance the cooling of cylindrical conduits and mechanical antifreeze agents.

Analysis of NADES and its water tailoring effects constructed from inulin and L-proline based on structure, physicochemical and antifreeze properties

The structure, physicochemical and anti-freeze properties of natural deep eutectic solvent (NADES) composed of inulin and L-proline (molar ratio of 1:11) were investigated. Proton nuclear magnetic resonance (1H NMR), Fourier infrared spectroscopy (FTIR), and Raman spectroscopy revealed extensive hydrogen bonding in the pure NADES system, and the addition of water weakens the hydrogen bonding interactions between the components. The smaller transverse relaxation time (T2) represents the stronger hydrogen bond strength, and NADES+40 % H2O exhibited a large T2 (71.68 ms). When 10 % water was added, the viscosity decreased from 3620 mPa·s to 1777 mPa·s, but the conductivity increased to approximately twice the original value. Furthermore, adding 10 % water lowered the glass transition temperature (Tg) of NADES by 5.6 °C. NADES+10 % H2O exhibited favorable thermal stability and freezing resistance, as evidenced by the fact that approximately 82.61 % of the ice crystals area <200 μm2 after 30 min of crystallization. The changes in the structure, physicochemical, and anti-freezing properties of water-tailored NADES are expected to enable the design of novel antifreeze agents.

Thawed drip and its membrane-separated components: Role in retarding myofibrillar protein gel deterioration during freezing-thawing cycles

Myofibrillar proteins are crucial for gel formation in processed meat products such as sausages and meat patties. Freeze-thaw cycles can alter protein properties, impacting gel stability and product quality. This study aims to investigate the potential of thawed drip and its membrane-separated components as potential antifreeze agents to retard denaturation, oxidation and gel deterioration of myofibrillar proteins during freezing-thawing cycles of pork patties. The thawed drip and its membrane-separated components of > 10 kDa and < 10 kDa, along with deionized water, were added to minced pork at 10 % mass fraction and subjected to increasing freeze–thaw cycles. Results showed that the addition of thawed drip and its membrane separation components inhibited denaturation and structural changes of myofibrillar proteins, evidenced by reduced surface hydrophobicity and carbonyl content, increased free sulfhydryl groups, protein solubility and α-helix, as compared to the deionized water group. Correspondingly, improved gel properties including water-holding capacity, textural parameters and denser network structure were observed with the addition of thawed drip and its membrane separation components. Denaturation and oxidation of myofibrillar proteins were positively correlated with gel deterioration during freezing-thawing cycles. We here propose a role of thawed drip and its membrane separation components as cryoprotectants against myofibrillar protein gel deterioration during freeze-thawing cycles.

The Cryoprotective Effect of an Antifreeze Collagen Peptide Complex Obtained by Enzymatic Glycosylation on Tilapia.

Antifreeze peptides have become effective antifreeze agents for frozen products, but their low quantity of active ingredients and high cost limit large-scale application. This study used the glycosylation of fish collagen peptides with glucosamine hydrochloride catalyzed by transglutaminase to obtain a transglutaminase-catalyzed glycosylation product (TGP) and investigate its antifreeze effect on tilapia. Compared with the blank group, the freshness (pH value of 6.31, TVB-N value of 21.7 mg/100 g, whiteness of 46.28), textural properties (especially hardness and elasticity), and rheological properties of the TGP groups were significantly improved. In addition, the protein structures of the samples were investigated using UV absorption and fluorescence spectroscopy. The results showed that the tertiary structure of the TGP groups changed to form a dense polymer. Therefore, this approach can reduce the denaturation and decomposition of muscle fibers and proteins in fish meat more effectively and has a better protective effect on muscle structure and protein aggregation, improving the stability of fish meat. This study reveals an innovative method for generating antifreeze peptides by enzymatic glycosylation, and glycosylated fish collagen peptide products can be used as new and effective green antifreeze agents in frozen foods.

Cryoprotective effect of glycopeptide complex from abalone viscera on frozen surimi and its underlying mechanism

AbstractFreezing technology is important for the long‐term preservation of aquatic products such as surimi. However, mechanical damage caused by ice crystals would lead to quality deterioration. Abalone viscera glycopeptide (AVGP) complex was prepared by hydrolysis technology, which exhibited ice recrystallization ability and antioxidant activity. Moreover, effects of AVGP on Ca2+‐ATPase activity, total sulfhydryl content, secondary structure of myofibrillar protein (MP), rheological properties, and gel properties of surimi frozen were investigated. Results showed that surimi treated with AVGP could improve the gel strength and rheological properties of surimi, reduce the gel ice crystal holes, and improve the degradation of gel matrix caused by freeze–thaw. AVGP can significantly inhibit the decrease of Ca2+‐ATPase activity and total sulfhydryl group content. When the addition of AVGP exceeded 4% (w/w), its freezing protection effect on MP was better than that of commercial antifreeze agents. Moreover, the α‐helix and β‐fold contents in the 4% AVGP group were significantly higher than those in the control group, indicating that the addition of an appropriate amount of AVGP can protect the secondary structure of MP. Therefore, AVGP could serve as a new food ingredient with antifreeze and antioxidant functions for frozen surimi.

Preparation of Peptoid Antifreeze Agents and Their Structure-Property Relationship.

The development of nontoxic and efficient antifreeze agents for organ cryopreservation is crucial. However, the research remains highly challenging. In this study, we designed and synthesized a series of peptoid oligomers using the solid-phase submonomer synthesis method by mimicking the amphiphilic structures of antifreeze proteins (AFPs). The obtained peptoid oligomers showed excellent antifreeze properties, reducing the ice crystal growth rate and inhibiting ice recrystallization. The effects of the hydrophobicity and sequence of the peptoid side chains were also studied to reveal the structure-property relationship. The prepared peptoid oligomers were detected as non-cytotoxic and considered to be useful in the biological field. We hope that the peptoid oligomers presented in this study can provide effective strategies for the design of biological cryoprotectants for organ preservation in the future.

Drug delivery using reduction-responsive hydrogel based on carboxyethyl-succinoglycan with highly improved rheological, antibacterial, and antioxidant properties

The development of exopolysaccharide-based polymers is gaining increasing attention in various industrial biotechnology fields for materials such as thickeners, texture modifiers, anti-freeze agents, antioxidants, and antibacterial agents. High-viscosity carboxyethyl-succinoglycan (CE-SG) was directly synthesized from succinoglycan (SG) isolated from Sinorhizobium meliloti Rm 1021, and its structural, rheological, and physiological properties were investigated. The viscosity of CE-SG gradually increased in proportion to the degree of carboxyethylation substitution. In particular, when the molar ratio of SG and 3-chloropropionic acid was 1:100, the viscosity was significantly improved by 21.18 times at a shear rate of 10 s−1. Increased carboxyethylation of SG also improved the thermal stability of CE-SG. Furthermore, the CE-SG solution showed 90.18 and 91.78 % antibacterial effects against Escherichia coli and Staphylococcus aureus and effective antioxidant activity against DPPH and hydroxyl radicals. In particular, CE-SG hydrogels coordinated with Fe3+ ions, which improved both viscosity and rheological properties, while also exhibiting reduction-responsive drug release through 1,4-dithiothreitol. The results of this study suggest that SG derivatives, such as CE-SG, can be used as functional biomaterials in various fields such as food, cosmetics, and pharmaceutical industries.

Cryoprotective Effects and Quality Maintenance of Antifreeze Proteins and Peptides on Aquatic Products: A Review.

Aquatic products are gaining popularity due to their delicacy and high nutrient value. However, they are perishable, with a short shelf-life. Frozen storage is associated with adverse effects, leading to protein oxidation and degradation, thereby altering the protein's structural integrity and subsequently influencing the palatability of protein-based food products. To address these challenges, novel antifreeze peptides have gained significant attention. Antifreeze peptides are a class of small molecular weight proteins or protein hydrolysates that offer protection to organisms in frozen or sub-frozen environments. They offer distinct advantages over conventional commercial antifreeze agents and natural antifreeze proteins. This review provides an overview of the current state of research on antifreeze agents, elucidates their characteristics and mechanisms, and examines their applications in aquatic products. Furthermore, the article offers insights into the prospective development and application prospects of antifreeze peptides.

Food Waste from Campus Dining Hall as a Potential Feedstock for 2,3-Butanediol Production via Non-Sterilized Fermentation.

Food waste is a major issue that is increasingly affecting our environment. More than one-third of food is wasted, resulting in over $400 billion in losses to the U.S. economy. While composting and other small recycling practices are encouraged from person-to-person, it is not enough to balance the net loss of 80 million tons per year. Currently, one of the most promising routes for reducing food waste is through microbial fermentation, which can convert the waste into valuable bioproducts. Among the compounds produced from fermentation, 2,3-butanediol (2,3-BDO) has gained interest recently due to its molecular structure as a building block for many other derivatives used in perfumes, synthetic rubber, fumigants, antifreeze agents, fuel additives, and pharmaceuticals. Waste feedstocks, such as food waste, are a potential source of renewable energy due to their lack of cost and availability. Food waste also possesses microbial requirements for growth such as carbohydrates, proteins, fats, and more. However, food waste is highly inconsistent and the variability in composition may hinder its ability to be a stable source for bioproducts such as 2,3-BDO. This current study focuses specifically on post-consumer food waste and how 2,3-BDO can be produced through a non-model organism, Bacillus licheniformis YNP5-TSU during non-sterile fermentation. From the dining hall at Tennessee State University, 13 food waste samples were collected over a 6-month period and the compositional analysis was performed. On average, these samples consisted of fat (19.7%), protein (18.7%), ash (4.8%), fiber (3.4%), starch (27.1%), and soluble sugars (20.9%) on a dry basis with an average moisture content of 34.7%. Food waste samples were also assessed for their potential production of 2,3-BDO during non-sterile thermophilic fermentation, resulting in a max titer of 12.12 g/L and a 33% g/g yield of 2,3-BDO/carbohydrates. These findings are promising and can lead to the better understanding of food waste as a defined feedstock for 2,3-BDO and other fermentation end-products.

Structure characterization and cryoprotective activity of an exopolysaccharide from Pseudoalteromonas sp. LP6-12-2

Non-toxic natural antifreeze agents are urgently needed in many fields. Exopolysaccharides produced by psychrophilic bacteria from harsh habitats, such as Antarctica, to battle cold environments are a significant source of biological antifreeze agents. In this study, a homogeneous exopolysaccharide (EPS0-1) was extracted from Antarctica Pseudoalteromonas sp. LP6-12-2. Using High-performance gel permeation chromatography and High-efficiency anion chromatogram, respectively, the homogeneity, molecular weight, and monosaccharide composition of EPS0-1 were examined. EPS0-1 with a molecular weight (Mw) of 4351.31 kDa was an α-configuration polysaccharide containing uronic acid, amino and sulfuric acid groups, and composed of galactosamine hydrochloride, rhamnose, glucosamine hydrochloride, galactose, glucose, mannose, galacturonic acid, and glucuronic acid with rates of 1.40:9.40:4.90:32.0:37.2:6.50:4.10:4.40, respectively. Congo red test and I2-KI reaction found that the triple helix structure of EPS0-1 polysaccharide chain was weakly bound internally, with a longer side chain and/or more branches. The smooth and dense surface of EPS0-1 under Atomic force microscopy and Scanning electron microscopy revealed that it was large polysaccharide particles. Freeze-thaw cycle and freezing point determination experiment showed that EPS0-1 may significantly increase E. Coli's freezing resistance and decrease the solution's freezing point, respectively. EPS0-1 was capable of increasing the viscosity of the solution and displaying a high degree of thermal stability, which was proved by the rheological properties. And it was not hazardous to human normal liver cell line (LO2) in a specific concentration range. Therefore, the findings of this investigation established the basis for EPS0-1 as a potential antifreeze and food functional component.

Electrifying oxidation of ethylene and propylene.

Ethylene and propylene, as essential precursors in the chemical industry, have been playing a pivotal role in the production of various value-added chemicals that find wide applications in diverse sectors, such as polymer synthesis, lithium-ion battery electrolytes, antifreeze agents and pharmaceuticals. Nevertheless, traditional methods for olefin functionalization including chlorohydrination and epoxidation involve energy-intensive steps and environment-detrimental by-products. In contrast, electrocatalysis is emerging as a promising and sustainable approach for olefin oxidation via utilizing renewable electricity. Recent advancements in energy storage and conversion technologies have intensified the research efforts toward designing efficient electrocatalysts for the selective oxidation of ethylene and propylene, highlighting the shift towards more sustainable production methods. Herein, we summarize recent progress in the electrocatalytic oxidation of ethylene and propylene, focusing on achievement in catalyst design, reaction system selection and mechanism exploration. We figure out the advantages of different oxidation methods for improved performance and discuss the various types of catalysts like noble metals, non-noble metals, metal oxides and carbon-based materials, in facilitating the electrochemical oxidation of ethylene and propylene. Finally, we also provide an overview of current challenges and problems requiring further works.

CFD Analysis of using Deionized Water in Radiator to Enhance the Efficiency for Sustainable Growth

Conventional liquid coolant used in automotive radiators is often used as an engine coolant. Heating systems in automotive air chambers are commonly used to cool circulating fluids, usually water or an aqueous combination of antifreeze agents such as ethylene glycol (EG). This study examines the benefits and issues of the usage of deionized water in all radiators. Deionized (DI) water has received attention as a possible alternative to chemical coolants generally used in automobile air conditioners. Automotive engineers are addressing the demanding situations of intense freezing by developing special garage systems to optimize engine overall performance and limit environmental impact. Compared to conventional refrigerants, the usage of deionized water has lesser environmental consequences, consisting of decreased corrosion and mineral production, which extends radiator lifestyles and improves cooling efficiency. Moreover, DI-water poses several challenges, which include the capability to freeze and compatibility with some radiator materials. Ultimately, this study investigates using deionized water as a refrigerant while used in radiators inside the inlet water. Additionally, it explores the impact of deionized water on engine performance, durability, heat transfer overall performance, corrosion resistance, and potential overheating, at the same time as additionally addressing environmental problems.

Cryoprotective Effect of NADES on Frozen-Thawed Mirror Carp Surimi in Terms of Oxidative Denaturation, Structural Properties, and Thermal Stability of Myofibrillar Proteins.

Quality degradation due to the formation and growth of ice crystals caused by temperature fluctuations during storage, transportation, or retailing is a common problem in frozen surimi. While commercial antifreeze is used as an ingredient in frozen surimi, its high sweetness does not meet the contemporary consumer demand for low sugar and low calories. Therefore, the development of new green antifreeze agents to achieve an enhanced frozen-thawed stability of surimi has received more attention. The aim of this study was to develop a cryoprotectant (a mixture of citric acid and trehalose) to enhance the frozen-thawed stability of surimi by inhibiting the oxidative denaturation and structural changes of frozen-thawed mirror carp (Cyprinus carpio L.) surimi myofibrillar protein (MP). The results showed that the amounts of free amine, sulfhydryl, α-helix, intrinsic fluorescence intensity, and thermal stability in the control significantly decreased after five F-T cycles, while the Schiff base fluorescence intensity, amounts of disulfide bonds and surface hydrophobicity significantly increased (p < 0.05). Compared to sucrose + sorbitol (SS), the natural deep eutectic solvents (NADES) effectively inhibited protein oxidation. After five F-T cycles, the α-helix content and Ca2+-ATPase activity of the NADES samples were 4.32% and 80.0%, respectively, higher, and the carbonyl content was 17.4% lower than those of the control. These observations indicate that NADES could inhibit oxidative denaturation and enhance the structural stability of MP.

Perturbation of Hydrogen Bonding Network Plays an Important Role in Determining Antifreeze Activity

In order to develop new antifreeze agents, it is crucial to understand the antifreeze activity. The adsorption-inhibition mechanism has been widely accepted, and most previous studies focus on ice-binding affinity of additive molecules but rarely discuss their influence on the hydrogen bonding network of ice. Herein, we investigate the ice recrystallization inhibition (IRI) activity of two structurally similar molecules, histidine (His) and phenylalanine (Phe). It is verified by experiment that Phe has excellent IRI activity, while His does not. Molecular dynamics simulation is conducted to study the process of ice growth with amino acids and to explore the origin of the difference between His and Phe. We find that His is prone to be swallowed up by ice and thus no longer hinders its growth, whereas Phe can remain unswallowed on the ice surface for a long period, which is attributed to their different abilities to perturb the hydrogen bonding network. Based on a statistical analysis of oxygen–hydrogen bond orientations, we propose a method to evaluate the order of the hydrogen bonding network. With this method, the IRI activity of His and Phe can be well interpreted, and the influence of different groups on the hydrogen bonding network can be quantified. This study takes the structural integrity of ice into consideration and provides a possibility to investigate the influence of different additive molecules on hydrogen bonding network, which is expected to improve the understanding of antifreeze mechanism.

Ice Nucleation Promotion Impact on the Ice Recrystallization Inhibition Activity of Polyols.

Heterogeneous ice nucleation occurs vis-à-vis nucleating agents already present in solution yet can occur within a rather broad range of temperatures (0 to ca. -38 °C). Controlling this temperature and the subsequent growth of resulting ice crystals is crucial for the survival of biological organisms (certain insects, fish, and plants that endure subzero temperatures), as well as in the context of medical cryopreservation and food science. In these environments, uncontrolled crystal shape and size can rupture the cell membrane causing irreversible and catastrophic damage. Antifreeze (AF) proteins and synthetic AF analogs address this issue to restrict crystal growth and to shape ice crystals. Yet, if the nucleation temperature is not controlled and occurs in a lower temperature range, nascent ice crystals will have grown to a significantly larger size before the AF agents can be active on their surface to halt or slow the Ostwald ripening process during recrystallization. At a higher nucleation temperature, diffusion of AF macromolecules is enhanced, and dynamic crystal shaping can start earlier, producing smaller crystals overall. While antifreeze proteins, the inspiration for these synthetic analogs, are always applied in a salt buffer aqueous environment (most typically phosphate-buffered saline (PBS) buffer), the heterogeneous nucleation events are stochastic and occur within a wide temperature range. Silver iodide (AgI), however, is a highly effective ice nucleation promoter as its crystal lattice structure is a 98% lattice match to the basal plane of hexagonal ice (Ih) crystals acting as a template for water molecule orientation and decreasing the interfacial free energy. Here, we expose the advantage of purposely seeding such nascent ice crystals with AgI at a defined and higher temperature (-7 °C) in ultrapure water (UPW) such that nucleation can only come from AgI (and also in AgI/PBS), resulting in the most potent synthetic IRI observed to date (at concentrations as low as 0.001 mg·mL-1).

Synergism effect of low voltage electrostatic field and antifreeze agents on enhancing the qualities of frozen beef steak: Perspectives on water migration and protein aggregation

In this study, a synergistic strategy utilizing low-voltage electrostatic field (LVEF) and antifreeze agents (4% sucrose +4% sorbitol) was proposed to reduce quality deterioration of prepared beef steak during freezing. The effects of the synergistic treatment on the water holding capacity, texture and muscle ultrastructure, myofibrillar protein (MP) aggregation was studied. Results showed that co-treatment significantly reduced thawing losses (about 41%) by preventing the migration of immobilized water to free water and reduced ice crystal size compared to air freezing (AF). In addition, co-treatment positively affected texture properties by shortening the gap between muscle fibers and maintaining the structural integrity of the sarcomeres. Moreover, synergistic treatment inhibited the unfolding of the MP structure and the formation of MP aggregates by strengthening non-covalent interactions. These results seem to demonstrate that LVEF can remarkably enhance the effects of cryoprotectants, which provides a new perspective on food cryoprotection. Industrial relevanceFreezing is the most common method of preserving prepared meat products, however, the formation of large ice crystals and the denaturation of muscle proteins are two major causes of quality deterioration during conventional air-freezing. In this study, a LVEF system was applied to the freezing process of prepared meat products, and a comparative and synergistic study was carried out with the current industry common chemical freezing protection methods (addition of antifreeze). The results showed that the synergistic treatment greatly promoted the nucleation of food products, shortened the phase transition time, reduced the ice crystal size and effectively reduced the thawing losses by approximately 41%. The green freezing system can be easily adapted to scenarios such as cold chain transport and cold storage. And the LVEF intensifies the interaction of antifreeze molecules with protein and water molecules, which seems to open up even more possibilities in cryopreservation.

Cryoprotective effect of collagen hydrolysates from squid skin on frozen shrimp and characterizations of its antifreeze peptides

The cryoprotective effect of collagen hydrolysates from squid skin (CH-SS) on shrimp muscle was investigated during the freeze-thaw cycles, and the antifreeze peptides (AFPs) in CH-SS were separated and identified. The results showed that CH-SS generated by acid protease had the highest antifreeze activity. It was further found that CH-SS showed an inhibitory effect on the denaturation and structural changes of myofibrillar protein during the freeze-thaw cycles, and partially retained the ability to bind water. SEM analysis indicated that CH-SS could effectively reduce the mechanical injury caused by ice crystals to shrimp muscle. The fraction with the highest antifreeze activity from CH-SS was obtained by Sephadex G-25 chromatography, and its main amino acid sequence was identified as DVRGAEGSAGL by the UPLC-MS analysis. This study provides a theoretical basis for the intensive processing of squid skin and the development of new antifreeze agents.

Advances in catalytic conversion of lignocellulosic biomass to ethylene glycol

ABSTRACT Ethylene glycol (EG) is an industrial chemical with multiple applications in polymers, anti-freeze agents, coolants, desiccants and de-icing fluids. It is prepared mainly from fossil feedstock resources. However, its manufacture from renewable sources like lignocellulosic biomass is attractive from the view points of carbon-neutrality and environmental benefits. A few industries have already ventured or committed to produce biomass-derived EG (bio-EG) on a pilot to demonstration scale. At present bio-EG is more expensive than the EG made from fossil resources. Advances are happening in developing more efficient and selective catalysts for the direct conversion of raw biomass and its hydrolysis products (cellulose and glucose) into bio-EG. This review presents the recent advances in catalysts for producing bio-EG.