Food Industry Research Articles

Osmotic Treatment of Orange and Pink Sweet Potato-Mass Transfer Rate and Efficiency

Sweet potatoes (Ipomoea batatas) are globally cultivated due to its adaptability, high nutritional value, and short growing season, tolerance to high-temperature soils, low fertility, and minimal pest or disease issues, making it a valuable asset to the food industry. Osmotic treatment, a renowned preservation technique requiring mild temperatures and minimal energy, has gained prominence. Over ten years of research at the Faculty of Technology Novi Sad has pioneered the use of sugar beet molasses as an effective osmotic solution for drying different herbs, fruits, vegetables, and meat. This study specifically focused on osmotically treating samples of pink and orange sweet potatoes in sugar beet molasses (80% w/w) to explore the influence of solution temperatures (20°C, 35°C, and 50°C) and osmotic treatment durations (1h, 3h, and 5h) on mass transfer rate and treatment efficiency. The Principal Component Analysis (PCA) and color correlation analysis were employed to illustrate the connections between different sweet potato samples. Findings indicate that the mass transfer rate peaks at the onset of the process. Particularly with the highest temperature after 1h of osmotic treatment The highest values for RWL and RSG (13.33±0.02, 1.85±0.04 and 11.51±0.02, accordingly) were obtained for both orange ((15.19±0.08 g/(gi.s.w.·s)·105and 4.53±0.06 g/(gi.s.w.·s)·105) and pink sweet potato ((9.91±0.02 g/(gi.s.w.·s)·105 and 3.78±0.04 g/(gi.s.w.·s)·105), respectively. Notably, diffusion is most rapid within the initial three hours, suggesting potential reductions in processing time aligned with these results.

Urinary artificial sweeteners and breast cancer risk in women from the Moli-sani Study

Abstract Background Artificial sweeteners (AS) are chemical substances developed by the food industry to reduce sugar and calories while maintaining sweetness. Cohort studies suggested an increased risk of certain cancers, including breast cancer (BC), associated with AS intake, however evidence exclusively relied on self-reported dietary data rather than objectively measured AS. We examined the association of urinary biomarkers denoting AS intake with BC risk in women from the large Moli-sani Study. Methods Using a case-cohort design, a sample of 987 middle-aged women (mean age 55±12 y) was randomly selected as sub-cohort and compared with 273 women with incident BC (26 of them also belong to the sub-cohort). A total of 6 commonly used AS (i.e. aspartame, acesulfame, saccharine, sucralose, cyclamate, and steviol glycosides) were measured through liquid chromatography-mass spectrometry in urinary samples (creatinine-adjusted concentrations; µg/mg) collected at baseline (2005-2010). The multivariable hazard ratios (HRs) were estimated through Cox regression models using the Prentice method, where each AS was dichotomized as absence/presence, independent of concentrations. Results The main urinary AS was saccharine (E954), contributing to 71% of total AS, followed by steviol glycosides (E960;11%). During a median follow-up of 13.2 y we identified 38 premenopausal and 235 postmenopausal incident BC cases. In multivariable-adjusted Cox analyses, none of the individual AS was associated with overall BC risk, nor was the total urinary AS (HR = 0.93; 95%CI 0.63-1.37 for 1-unit increment). Compared to absence, presence of sucralose (E955) in urine was linked to premenopausal BC (HR = 4.23: 95%CI 1.23-14.51; p = 0.022). Conclusions Urinary artificial sweeteners were not associated with BC risk. However, sucralose presence in urine was linked to a higher risk of premenopausal BC. Prospective, dose-related studies with larger sample size are warranted to possibly confirm our findings. Key messages • The presence in the urine of commonly used artificial sweeteners was not associated with breast cancer risk. • Presence of urinary sucralose was linked to higher risk of premenopausal breast cancer.

Portion Size Norms of Discretionary Foods and Eating Settings: A Repeated Cross-Sectional Study.

The increase in serving sizes of energy-dense nutrient-poor discretionary foods over time, with attractively presented large servings and package sizes, has led to portion distortion and a new 'normal' for serving sizes. Little data exists on the variations of portion size norms of discretionary foods across settings. This study aimed to examine the differences in the range of normal portion sizes of commonly consumed foods between home and out-of-home settings (coffee shops, restaurants). A repeated cross-sectional design was used, with nine selected discretionary foods and beverages included in a validated online image-series questionnaire. Participants completed the questionnaire at two time points to report their normal portion sizes in home and out-of-home settings. Quantile regression models were used to examine differences in the range of normal portion sizes (17th to 83rd percentile, representing the majority of the study population) between settings. A final sample of 295 participants was included in the analysis (51% females, mean age 40 ± 14 years). The ranges of normal portion sizes did not differ by settings for all test foods except for sugar-sweetened beverages (SSB) tested in both containers and glassware. SSB showed smaller normal portion sizes at home compared to fast food restaurants (in a bottle/can and in a glass/cup; p < 0.001). These findings suggest that the portion size norms of many discretionary foods are mostly consistent in home and out-of-home settings. As the typical serving sizes available to consumers in the out-of-home settings are large, it is essential to establish practical serving size guidelines directed at the food industry to increase the availability of smaller size options and empower consumers towards better portion control.

The Examination of Apple Shelf Life from Consumer Storage Perspective

Proper storage and preservation of apples is essential for consumer satisfaction and the efficiency of the food industry. The aim of this research is to investigate in detail the impact of different storage conditions on the physical and chemical properties and shelf life of apples, with particular emphasis on the differences between store and home storage. In the experiment, commercially available Golden Delicious apples are stored in cold storage at two different temperatures (5°C and 10°C) and known relative humidity (85 RH%) to simulate consumer storage conditions. The study is conducted for 10 weeks, with weekly sampling. The parameters analysed include physical properties such as weight, size, colour and meat firmness, as well as chemical properties such as sugar and acidity. Statistical methods are used to collect and analyse the data and to search for correlations and relationships between the different parameters in order to help consumers to effectively preserve and evaluate the quality of the apples. Home storage of apples plays an important role in economic processes, as it contributes to reducing food waste and promoting more sustainable food consumption. If consumers are able to store apples properly at home, less fruit is wasted, which reduces food waste.

Technological Innovation for Sustainable Supply Chain Management in the Food Industry

This study explores the critical role of technological innovations—specifically blockchain, Internet of Things (IoT), and artificial intelligence (AI)—in enhancing sustainable supply chain management within Malaysia's food industry. As the industry faces increasing pressure to adopt sustainable practices due to environmental concerns, regulatory demands, and consumer expectations, these technologies offer significant potential for improving traceability, reducing waste, and optimizing operational efficiency. The research highlights how blockchain enhances transparency and ethical sourcing, IoT enables real-time monitoring to minimize waste, and AI optimizes demand forecasting and inventory management, reducing overproduction and resource waste. However, the study also identifies substantial barriers to the adoption of these technologies, particularly for small and medium-sized enterprises (SMEs). These challenges include high implementation costs, a shortage of skilled labor, and concerns over data security and privacy. To address these issues, the study recommends starting with pilot projects to mitigate risks, investing in continuous workforce training, enhancing data security measures, and leveraging government support and industry collaborations. By overcoming these challenges, Malaysia's food industry can effectively integrate these innovations, leading to more sustainable, efficient, and resilient supply chains. This research underscores the importance of strategic planning and continuous improvement in fully realizing the benefits of technological advancements, thereby positioning Malaysia’s food industry as a leader in sustainable practices within the global market.

Halal Purchasing Strategies of MSEs in the Malaysian Food Industry: An Exploratory Study on the Potential Use of CAQDAS in the Qualitative Evaluation of Multiple Case Studies

This paper explores the potential of computer-assisted qualitative data analysis software (CAQDAS), specifically Nvivo 14, in facilitating the qualitative evaluation of multiple case studies. The focus is on halal purchasing strategies within micro and small enterprises (MSEs) in the food industry, a critical issue from a Shariah perspective that ensures halal integrity from source to consumer. The issue highlights that MSE leaders in Malaysia’s food industry failed to optimize halal purchasing in their management practices, which undermines their ability to increase probability. The objective is to explore the strategies for optimizing halal purchasing performance of MSEs in Malaysia’s food industry, on how these businesses navigate the requirements of halal compliance in their operational practices. Through an exploratory study, 10 MSEs were examined to investigate their halal purchasing structures, involving interviews with key stakeholders such as brand owners, company directors, halal executives, and CEOs. In-depth, semi-structured interviews provided insights into company structures, challenges, and halal purchasing strategies. Thematic analysis was employed, using an inductive pattern coding approach where codes emerged organically from the data and were categorized into themes and sub-themes. Findings revealed a variety of business types, with six individually owned companies and four family-run businesses, highlighting differences in employee numbers, business longevity, and owner demographics. The study also suggests a trend of generational succession in family-owned businesses. This research demonstrates the utility of CAQDAS in managing and analyzing complex qualitative data in case study research.

Pulses as Sustainable Protein Sources: Benefits, Drawbacks, and Gaps

Abstract: Pulses have redeemed the interest in terms of a sustainable and healthy diet due to their high protein content. Furthermore, the vitamins, minerals, and phytochemicals they contain also make them more valuable nutritionally. A sustainable diet should improve public health and food security and has a low environmental footprint. Pulses have been considered one of the emerging plant food proteins. Although they have beneficial components such as vitamins, minerals, phytochemicals, and antioxidants, many drawbacks limit their use to consumers and the food industry. One of the drawbacks is their incomplete proteins due to the lack of sulfur-containing amino acids in their protein profile. Furthermore, the protein digestibility of pulses is low due to the antinutritional compounds they contain. The other drawback of pulses is their beany flavor and bitter taste that limits the acceptability of consumers. From the consumer's point of view, the other disadvantage is the laborious and timeconsuming preparation period. : This article provides a concise overview of the current state of knowledge on pulses as sustainable protein sources, underlining the gaps that limit their extensive application in the food industry. Based on the available scientific facts on pulses, finding an efficient method for removing beany flavor and overall sensorial acceptability and antinutritional factors, thus increasing protein digestibility is crucial. The most promising option to increase pulse protein digestibility seems to combine conventional and novel technologies that can modulate digestibility by different mechanisms, such as the removal of antinutritional factors, protein denaturation, and the design of the food matrix.

Portuguese Grapevine Leaves: A Neglected By-Product with High Potential

In Portugal, grapevine leaves are generally treated as agro-industrial waste, despite being rich in bioactive compounds that offer benefits to human health. This study compiles the most relevant and current data on the phytochemical composition and bioactive properties of grape leaves from both red and white varieties cultivated in the country. These by-products are abundant in flavonoid and non-flavonoid phenolic compounds, such as flavonols, derivatives of hydroxycinnamic acids, carotenoid pigments, and chlorophylls, as well as fatty acids, which have scientifically proven antioxidant, antimicrobial, anti-inflammatory, antidiabetic, cardio-, neuro- and hepatoprotective properties, among others. The combination of these beneficial properties, along with the low toxicity of their compounds, makes grapevine leaves a by-product with great potential for use in the food, pharmaceutical, and cosmetic industries. The key challenge is to develop sustainable methods to reintegrate this by-product into the supply chain, in alignment with the sustainability goals of the 2030 Agenda.

Evaluating Financial Performance in the Indian Food Sector: A TOPSIS Approach to Company Assessment

When evaluating financial performance, industry-specific elements that have an influence on the food business are taken into account, including raw material costs, pricing dynamics, the competitive environment, regulatory environment, and consumer trends. When assessing a company's general health and future prospects, it is important to take these elements into account because they have an impact on its financial performance Over the years, India's food business has undergone substantial development and change, driven by factors including shifting customer tastes, urbanisation, and rising disposable income. The industry includes a number of subsectors, including restaurants, processed food, drinks, dairy products, and confectionery. Over the years, India's food business has undergone substantial development and change, driven by factors including shifting customer tastes, urbanisation, and rising disposable income. The industry includes a number of subsectors, including restaurants, processed food, drinks, dairy products, and confectionery. Investment Decisions: Evaluating the financial performance of food sector firms enables investors to make wise investment choices. Risk management: It's crucial to comprehend the financial status of businesses in the food sector. Industry Competitiveness: Analysing financial performance sheds light on the Indian food industry's competitive environment Government agencies and regulatory organisations can use financial performance assessments to develop policies and regulations that support the expansion and sustainability of the food sector. Sector Analysis: Evaluations of financial performance help with a more comprehensive study of the Indian food business. Investment Decisions: Evaluating the financial performance of food sector firms enables investors to make wise investment choices. Risk management: It's crucial to comprehend the financial status of businesses in the food sector. Industry Competitiveness: Analysing financial performance sheds light on the Indian food industry's competitive environment Government agencies and regulatory organisations can use financial performance assessments to develop policies and regulations that support the expansion and sustainability of the food sector. Sector Analysis: Evaluations of financial performance help with a more comprehensive study of the Indian food business. Alternative Parameter taken as Company 1, Company 2, Company 3, Company 4, Company 5, Company 6. Evaluation Parameter Net Profit Margin, Current Ratio, Debt Ratio, Debt to Equity. After doing topsis analysis company 2 has ranked 1 company 2 has ranked 6. TOPSIS method provides a systematic and comprehensive approach for evaluating alternatives based on multiple criteria. It considers both the positive and negative aspects of each alternative and helps decision makers in selecting the most suitable option based on their preferences and objectives.

The application of ozone within the food industry, mode of action, current and future applications, and regulatory compliance.

The food industry faces numerous challenges today, with the prevention and reduction of microbial contamination being a critical focus. While traditional chemical-based methods are effective and widely used, rising energy costs, the development of microbial tolerances, and growing awareness of the ecological impact of chemical biocides have renewed interest in novel biocides. Ozone, in both its gaseous and aqueous forms, is recognized as a potent disinfectant against bacteria, viruses, and fungi due to its high oxidation potential. Our review highlights several studies on the applications of ozone within the food industry, including its use for surface and aerosol disinfection and its capacity to reduce viable Listeria monocytogenes, a pertinent foodborne pathogen harbouring environmental and biocide stress tolerances and biofilm former. We also explore the use of ozone in food treatment and preservation, specifically on blueberries, apples, carrots, cabbage, and cherry tomatoes. While ozone is an effective disinfectant, it is important to consider material incompatibility, and the risks associated with prolonged human exposure to high concentrations. Nevertheless, for certain applications, ozone proves to be an efficacious and valuable alternative or complementary method for microbial control. Compliance with the biocide products regulation will require ozone device manufacturers to produce proven efficacy and safety data in line with British standards based on European standards (BS EN), and researchers to propose adaptations to account for ozone's unique properties.

Preferential Binding of Cations Modulates Electrostatically Driven Protein Aggregation and Disaggregation.

Protein aggregation resulting in either ordered amyloids or amorphous aggregates is not only restricted to deadly human diseases but also associated with biotechnological challenges encountered in the therapeutic and food industries. Elucidating the key structural determinants of protein aggregation is important to devise targeted inhibitory strategies, but it still remains a formidable task owing to the underlying hierarchy, stochasticity, and complexity associated with the self-assembly processes. Additionally, alterations in solution pH, salt types, and ionic strength modulate various noncovalent interactions, thus affecting the protein aggregation propensity and the aggregation kinetics. However, the molecular origin and a detailed understanding of the effects of weakly and strongly hydrated salts on protein aggregation and their plausible roles in the dissolution of aggregates remain elusive. In this study, using fluorescence and circular dichroism spectroscopy in combination with electron microscopy and light scattering techniques, we show that the ionic size, valency, and extent of hydration of cations play a crucial role in regulating the protein aggregation and disaggregation processes, which may elicit unique methods for governing the balance between protein self-assembly and disassembly.

Sustainable Synthesis of New Antioxidants from Hydroxytyrosol by Direct Biocatalytic Esterification in Ionic Liquids.

Hydroxytyrosol (HT) is a nutraceutical compound, mainly found in the fruit, leaves and waste from the olive oil industry, known for exhibiting one of the highest antioxidant activities among molecules of natural origin. To harness this bioactivity in cosmetics, pharmaceuticals and the food industry, it is essential to modify the hydrophilicity of HT to enhance its compatibility with lipid-based mixtures. This chemical modification must be carried out with high selectivity to avoid compromising its radical scavenging activity. This work presents a highly efficient and selective approach to perform the biocatalytic esterification of free fatty acids (FFAs) of different alkyl chain lengths with HT in a reaction medium based on the SLIL [C12mim][NTf2]. By using a 1:2 (mol/mol) HT:FFA mixture of substrates, the HT-monoester derivative was obtained up to 77% yield after 2 h at 80 °C. The optimized molar ratio of substrates, combined with the ability to recover the SLIL for further reuse, significantly reduces waste accumulation compared to other reported strategies and results in a more sustainable approach as demonstrated by different green metrics. The antioxidant activity of HT-monoester products was fully maintained with respect to that presented by the natural HT, being stable for at least 3 months at 4 °C, as demonstrated by the DPPH and FRAP antioxidant analysis.

High Pressure Processing: Pros and Cons

The food industry now uses high pressure processing to increase the shelf life of foods and maintain their nutritional value. This non-thermal preservation technique can successfully inactivate rotting and spoilage-causing bacteria and enzymes without the need for high temperatures during the preservation process. Food is exposed to high pressure, usually in the range of 100 to 600 MPa. High-performance processing keeps food at or slightly above room temperature to prevent heat-sensitive flavors and nutrients from being thermally destroyed during food preparation. This contributes to the preservation of the natural sensory and nutritional properties of the product. Because this process is able to eliminate bacteria and organisms responsible for spoilage, it is a very efficient way to increase the time available to eat foods. Unlike traditional heat-based methods, HPP inactivates harmful microorganisms and enzymes through the application of extreme pressure (100–600 MPa) at low temperatures, thereby reducing thermal degradation. HPP also helps retain bioactive compounds, making it an ideal choice for consumers looking for minimally processed, high-quality foods. This article explores the principles, applications, and benefits of HPP, as well as the challenges and future prospects of its integration into food processing systems.

Recent Advancements in Production and Extraction Methods of Phycobiliprotein C-phycocyanin by Arthrospira (Spirulina) platensis: A Mini Review.

Arthrospira platensis has been utilized as a food source since ancient times due to its rich nutrient profile. In recent years, its popularity as a dietary supplement has soared, especially due to the presence of a water-soluble phycobiliprotein, C-phycocyanin C (C-PC), which is abundant and notable for its fluorescent properties. C-PC contains the chromophore phycocyanobilin B (PCB-B), a tetrapyrrole molecule, that is why it plays a dual role as a food colorant and as nutraceutical. However, comprehensive studies have mostly evaluated C-PC's broader health-promoting properties, particularly its antioxidative and anti-inflammatory effects, which are linked to its ability to contrast oxidative stress and related pathological conditions. That is why this review explores recent advancements in optimizing culture conditions to enhance C-PC and PCB-B production, with a particular emphasis on novel extraction and purification techniques that increase yield and bioactivity. This focus on efficient production methods is crucial for expanding the commercial and therapeutic applications of C-PC, contributing to its growing relevance in the food and pharmaceutical industries.

Influences of superfine-grinding and mix enzymolysis alone or combined with hydroxypropylation or acetylation on the hypolipidemic and hypoglycemic properties of coconut endosperm residue fiber.

Coconut endosperm residue is an abundant and low-cost resource of dietary fiber, but the low soluble fiber content limits its functional properties and applications in the food industry. To improve the hypolipidemic and hypoglycemic properties, coconut endosperm residue fiber (CERF) was modified by superfine-grinding and mix enzymatic hydrolysis alone, or combined with acetylation or hydroxypropylation. The effects of these modifications on the structure and functional properties were studied using scanning electron microscopy, Fourier-transformed infrared spectroscopy, and in vitro tests. After these modifications, the microstructure of CERF became more porous, and its soluble fiber content, surface area, water adsorption, and expansion capacities were all improved (p < 0.05). Moreover, superfine-grinding and mix enzymolysis combined with acetylation treated CERF showed the highest surface hydrophobicity (48.96) and cholesterol and cholate adsorption abilities (33.72 and 42.04mg∙g‒1). Superfine-grinding-, mix enzymolysis-, and hydroxypropylation-treated CERF exhibited the highest viscosity (17.84 cP), glucose adsorption capacity (29.61µmol∙g‒1), and glucose diffusion inhibition activity (73.96%), and water-expansion ability (8.60mL∙g‒1). Additionally, superfine-grinding and mix enzymatic hydrolyzed CERF had the highest α-amylase inhibiting activity (42.76%). Therefore, superfine-grinding and mix enzymolysis alone or combined with hydroxypropylation were better choices to improve hypoglycemic properties of CERF; meanwhile, superfine-grinding and mix enzymolysis combined with acetylation can effectively improve its hypolipidemic properties. PRACTICAL APPLICATION: This study offered three composite modification methods to improve the soluble fiber content and in vitro hypolipidemic and hypoglycemic properties of coconut endosperm residue fiber. These modification methods were practicable and low-cost. Moreover, it provides good choices to improve the functional properties and applications of other dietary fibers in the food industry.

Encapsulating Biosurfactants in Biopolymers for Innovative Applications in the Food Industry

Encapsulating Biosurfactants in Biopolymers for Innovative Applications in the Food Industry

Evaluation of physical and chemical isolation methods to extract and purify Campylobacter jejuni extracellular polymeric substances.

The pathogenic bacterium Campylobacter jejuni is a major food safety concern as it can form biofilms that increase its survival and infective potential. Biofilms consist of microbial cells and extracellular matrix (ECM), which is made of water and extracellular polymeric substances (EPS), which are critical for structural integrity and pathogenicity. The aim of this study was to optimize a protocol for the isolation of C. jejuni ECM. We employed eight physical and chemical isolation methods to extract and purify ECM, followed by different qualitative and quantitative analyses using gel electrophoresis and spectroscopy. This comprehensive approach enabled the evaluation of ECM composition in terms of polysaccharides, proteins, and extracellular DNA. The isolation methods resulted in different yields and purities of the extracted ECM components. Centrifugation in combination with chemical treatments proved to be most effective, isolating higher concentrations of polysaccharides and proteins. Additionally, extraction with ether solution facilitated the recovery of high-molecular-weight extracellular DNA. Overall, we provide a refined methodology for ECM extraction from C. jejuni. As polysaccharides and proteins participate in biofilm stability and microbial communication, and extracellular DNA participates in genetic exchange and virulence, our study contributes towards a better understanding of the persistence of this pathogen in the food industry.

The importance of competitive potential in building the international competitiveness of food industry companies: Evidence from Poland.

The economic and social changes taking place in the environment mean that the conditions in which enterprises operate and compete are changing and demanding. This also applies to food industry enterprises, the economic importance is emphasized by many economists. The literature on this subject lacks research on the current factors influencing the competitiveness of food industry enterprises. Thus, the aim of the study was to adopt a multidimensional assessment of the importance of selected components of competitive potential in building the international competitiveness of food industry enterprises. The following research hypothesis was adopted: the key components of the competitive potential of food industry enterprises are intangible. To achieve the main goal and verify the research hypothesis, the empirical study uses information collected using a CATI survey among representatives of food industry enterprises in Poland. The analysis used descriptive statistics, the Mann‒Whitney test, the Kruskal‒Wallis test and exploratory factor analysis, which are rarely used in research on competitiveness. Research has shown that the most important component of competitiveness is intangible assets. The punctuality of deliveries, product quality, company image and relations with suppliers and recipients play special roles. According to factor analysis, four general factors related to competitive potential were distinguished: internal competences and activities, material resources, marketing and clusters, and the market. The results of the study fill a knowledge gap related to the current competitiveness factors of food companies. On a practical level, identifying competitive potential helps improve the ability to compete, better adapt to the environment and gain a sustainable competitive advantage in international markets.

Optimal strategy for stabilizing protein folding intermediates.

To manipulate the protein concentration at a certain functional state through chemical stabilizers is crucial for protein-related studies. It not only plays a key role in protein structure analysis and protein folding kinetics, but also affects protein functionality to a large extent and thus has wide applications in medicine, food industry, etc. However, due to concerns about side effects or financial costs of stabilizers, identifying optimal strategies for enhancing protein stability with a minimal amount of stabilizers is of great importance. Here, we prove that either for the fixed terminal time (including both finite and infinite cases) or for the free one, the optimal control strategy for stabilizing the folding intermediates with a linear strategy for stabilizer addition belongs to the class of bang-bang controls. The corresponding optimal switching time is derived analytically, whose phase diagram with respect to several key parameters is explored in detail. The bang-bang control will be broken when nonlinear strategies for stabilizer addition are adopted. Moreover, the above theory is applied to the stabilization of erythropoietin by ten different kinds of chemicals, providing theoretical guidance for the selection and rational usage of stabilizers. Our current study on optimal strategies for protein stabilizers not only offers deep insights into the general picture of protein folding kinetics but also provides valuable theoretical guidance on treatments for protein-related diseases in medicine.

Heteropolyacids combined with Y zeolite as superior solid acid catalysts to accelerate lactic acid esterification

AbstractBACKGROUNDEthyl lactate produced via esterification between lactic acid and ethanol can be used in plastics, polymers and food industries and renowned for its biodegradability and low toxicity. However, lactic acid self‐catalyzed esterification presents a slow reaction process, and acid catalysts are needed to improve the catalysis. Homogeneous acid catalysts like H2SO4 are corrosive, as well as being difficult to be seperated from the reaction media; therefore, advanced heterogeneous catalysts are more ideal. In this study, two kinds of heteropolyacid–zeolite catalysts, involving loading silicotungstic acid and phosphotungstic acid onto Y zeolite, were synthesized, characterized using X‐ray diffraction, NH3 temperature‐programmed desorption and scanning electron microscopy and analyzed for their catalytic efficiency in the catalytic esterfication.RESULTSResults showed that the Keggin structures of heteropolyacids were retained during the preparation process and strong acid sites of Y zeolite were enriched, which made the main contribution to the esterification of lactic acid and ethanol. Furthermore, the initial‐stage reaction rate of esterification was significantly enhanced. During the first hour of esterification, the conversion of lactic acid increased from 18% to 65%. Exp Dec1 index model was employed to determine the activation energies of 60HSiW‐Y and 60HPW‐Y, which exhibit values of 29.3 and 28.2 kJ mol−1, respectively.CONCLUSIONThis study indicates that Keggin structures of heteropolyacids play a key role in the esterification and heteropolyacid–zeolite catalysts can effectively catalyze the esterification. Meanwhile, the results of the kinetic experiments can be of reference significance for large‐scale industrial processes involving esterification. © 2024 Society of Chemical Industry (SCI).