Green Processing Technology Research Articles

Effect of Green Food Processing Technology on the Enzyme Activity in Spelt Flour

In this research, a new approach to enzyme inactivation in flour was presented by supercritical technology, considered a sustainable technology with lower energy consumption compared to other technologies that use ultra-high temperature processing. Total protein concentration and the activity of enzymes α-amylase, lipase, peroxidase, polyphenol oxidase, and protease were determined in flour pre-treated with scCO2. During the study, it was observed that the activity of enzymes such as lipase and polyphenol oxidase, was significantly reduced under certain conditions of scCO2 treatment, while the enzymes α-amylase and protease show better stability. In particular, polyphenol oxidase was effectively inactivated below the 60% of preserved activity at 200 bar and 3 h, whereas α-amylase under the same conditions retained its activity. Additionally, the moisture content of the scCO2-treated spelt flour was reduced by 5%, and the fat content was reduced by 58%, while the quality of scCO2-treated flour was maintained. In this regard, the sustainable scCO2 process could be a valuable tool for controlling the enzymatic activity of spelt flour since the use of scCO2 technology has a positive effect on the quality of flour, which was verified by the baking performance of spelt flour with the baked spelt bread as an indicator of quality.

Effect of microfluidization on quality characteristics of sapodilla (Manilkara achras L.) juice

Various oxidative enzymes account for the quality degradation of sapodilla (Manilkara achras L.) juice and need to be inactivated through emerging and continuous green pressure processing technology. In this study, pressurization of sapodilla juice was attempted via microfluidization (MF) at pressure range of 10,000–30,000 pound per square inch (psi) with 1–3 passes or cycles. The impact of microfluidization on the activity of polyphenol oxidase (PPO), peroxidase (POD), color, total soluble solid (TSS), viscosity, serum cloudiness along with particle size, and microbial load of sapodilla juice was assessed. Results showed that microfluidization (MF) decreased the residual PPO activity from 100 to 80.78 % and POD activity from 100 to 40.57%. However, TSS (18.81–19.01 %), viscosity (2.64–2.06 cP), serum cloudiness (2.19–1.22 %) and total color change (3.19–18.54) was also significantly affected. Most of these changes were observed due to particle size (PS) reduction that varied from 65.19 to 8.13 μm. Microfluidized juice revealed color improvement at particular MF pressure and pass due to enzyme inactivation. Moreover, lowest microbial load (2.89 Log CFU/ mL) was found at 30,000 psi/3 pass of MF as compared to control sample (unprocessed juice) (7.57 Log CFU/ mL). Consequently, MF can be potential candidate in processing of juices against spoilage.

Enzyme assisted extraction for seaweed multiproduct biorefinery: A techno-economic analysis

The biorefinery concept facilitates the extraction of different constituents from seaweed, ensuring full usage of resources and generating few residues through a succession of steps. Innovative and environmentally-friendly extraction techniques, dubbed “green processing technologies,” have been developed in recent years. Using the bioprocess simulation software SuperPro Designer®, a model was developed and used to demonstrate the feasibility of two different multi-product biorefinery scenarios applying green technologies to one of the most promising species in Europe, the brown alga Saccharina latissima (sugar kelp). Analyzing the current state of the art and commercial applications, enzyme-assisted extraction was chosen as an emerging sustainable technology to simulate the production of alginate and the functional saccharides laminarin and fucoidan. These simulations were compared to an additional simulation of alginate production using the low-yield alkaline extraction technique currently used in the industry, which has been proven not feasible for the expected prices of cultivated seaweed in Europe. Complete biomass valorization is achieved by the sub-processing of the by-streams into complementary products such as biostimulants and animal feed. The valorization of up to 1.07 € per kilogram of fresh weight biomass was achieved using enzyme-assisted extraction and prioritizing laminarin and fucoidan as main products. Extraction yields and raw biomass alginate composition have the largest sensitivity effects on the profitability of biorefineries. This provides further insight into the crucial research opportunities on downstream processing and seaweed cultivation targets.

Overview of plant extracts as natural preservatives in meat

Plant extracts are obtained by extracting bioactive compounds from various plant sources such as leaves, seeds, fruits, roots, stems, and agro-industry byproducts. These are rich sources of bioactive molecules such as polyphenols (flavonols, anthocyanins, flavanols, benzoic acid, tannin, lignin, stilbenes, cinnamic acid, phenolic acids), terpenoids (carotenoids, terpenes, triterpenes, phytosterols, iridoids), organo-sulfurs, and alkaloids. These molecules exert antioxidant and antimicrobial effects; hence widely utilized as potential natural preservatives by partial or fully replacing the synthetic preservatives. Plants extracts could be used in cured and smoked meat products as nitrites/nitrates replacer by reducing residual nitrite, N-nitrosamine formation, and antimicrobial effect. The application of plant extracts by replacing synthetic additives helps in improving the functionality of meat products, the development of wellness foods or clean-label foods, and the production of healthier meat products without or with minimum use of synthetic additives. There should be a proper focus on using green, nontoxic solvents, exploring the novel, sustainable and economical source of bioactive compounds, efficient agro-industrial waste utilization, and novel environmentally friendly, sustainable green processing technologies to extract bioactive compounds from the plant source. The present review is intended to provide recent insights on technological aspects of extracting functional compounds from plant biomass and the utilization of these plant extracts as a potential alternative to synthetic preservatives in the meat matrix. Novelty impact statement Plant extracts are rich sources of bioactive compounds exerting antioxidant, antimicrobial, and health-promoting activities. The application of plant extracts in the meat products would help in reducing the use of synthetic additives, replacer of nitrites/nitrates, production of wellness/healthier foods, and clean label foods. The applications of plant extracts are also successfully explored for developing active films for extending shelf life and quality preservation, preparation of intelligent pH strips for in situ quality monitoring, and use of various combinations of extracts with essential oils or even with a lower dose of antibiotics to reduce the risk of antibiotic resistance.

Recent Advances in the Valorization of Algae Polysaccharides for Food and Nutraceutical Applications: a Review on the Role of Green Processing Technologies

Recent Advances in the Valorization of Algae Polysaccharides for Food and Nutraceutical Applications: a Review on the Role of Green Processing Technologies

Effect of direct coal liquefaction residue on the properties of fine blue-coke-based activated coke

Abstract Activated coke was obtained by CO2 activation with disused fine blue-coke serving as the main raw material and direct coal liquefaction residue (DCLR) as binder. The effect of the dosage and activation temperature of DCLR on the compressive strength of active coke and desulfurization were mainly investigated. The experimental results showed that the compressive strength of the activated coke increased first and then decreased with the increase in the amount of D-DCLR (DCLR after ash removal). When the amount of D-DCLR was 40%, the compressive strength of the activated coke was 492.55 N and the specific surface area was the highest (189.78 m2·g−1) among other samples. The results show that the activated coke has a high removal rate for low concentrations of sulfur dioxide. This work provides a way for efficient utilization of DCLR, which avoids waste of resources and environmental pollution. In addition, it is important for finding green and efficient blue-coke powder processing and utilization technology for the sustainable development of the blue-coke industry.

Almond hull biomass: Preliminary characterization and development of two alternative valorization routes by applying innovative and sustainable technologies

Almonds are considered one of the most valuable fruits worldwide due to its high nutritional value. Moreover, a growing attention has been paid over the last years to other parts of the fruit, such as skins, shells or hulls, which are commonly found as almond by-products and scarcely exploited for valorization. In this study, two approaches were evaluated. Firstly, a green innovative processing technology, pulsed electric fields (PEF), was applied for the first time to assist the extraction of antioxidant compounds from almond hull biomass (AH). In particular, this technology was used with the aim of developing a feasible valorization strategy, being a sustainable alternative for polyphenols extraction compared to traditional methods. Then, the total phenolic content (TPC) and the antioxidant activity (TEAC and ORAC values) were measured, obtaining a higher extraction of TPC and TEAC values when PEF was used compared to conventional soaking. Secondly, the characterization of AH by means of fiber, ultimate and proximate analysis was carried out. Ultimate and proximate analysis provided information about the exploitation towards bioenergy and biofuels, demonstrating the so-called derived AH-EFB being useful for that purpose. Moreover, the high percentage in terms of carbohydrates suggests that AH could be a useful source for high-added-value chemicals, such as levulinic acid, furfural and 5-hidroximethylfurfural, displaying an interesting energetic valorization route for this biomass.

Enzymatic synthesis of 2-phenethyl acetate in water catalyzed by an immobilized acyltransferase from Mycobacterium smegmatis.

Although water is an ideal green solvent for organic synthesis, it is difficult for most biocatalysts to carry out transesterification reactions in water because of the reversible hydrolysis reaction. 3D structural characteristics and the microenvironment of an enzyme has an important effect on its selectivity for the transesterification reaction over the hydrolysis reaction. A novel 2-phenethyl acetate synthesis technology was developed using acyltransferase (EC 3.1.1.2) from Mycobacterium smegmatis (MsAcT) in water. Firstly, MsAcT was entrapped in a tetramethoxysilane gel network and the immobilization process of MsAcT increased its selectivity for the transesterification reaction over the hydrolysis reaction by 6.33-fold. Then, the synthesis technology of 2-phenethyl acetate using the immobilized MsAcT in water was optimized as follows: vinyl acetate was used as acyl donor, the molar ratio of vinyl acetate to 2-phenylethyl alcohol was 2 : 1, and the water content was 80% (w/w). The reaction was carried out at 40 °C for 30 min and conversion rate reached 99.17%. The immobilized MsAcT could be recycled for 10 batches. The synthesis method of 2-phenethyl acetate using MsAcT as a biocatalyst in water is a prospective green process technology.

Tribological and mechanical properties of wood dowel rotation welding with different additives

Wood friction welding is a green and pollution-free wood processing technology. Research on wood friction welding mainly focuses on the influence of wood type, welding process, and welding interface additives on welding interface strength. However, studies on the tribological properties of wood friction welded interface and its effect on the strength of the welded interface are few. In this article, chemical additives in wood were added to the interface. The frictional force, normal force, microstructure, and chemical composition of the welding interface, and their effects on the strength of the welding interface were studied. In the rotating friction welding of wood, frictional force increased gradually with friction welding. Approximately 2 s after welding, the frictional force achieved a stable state. Normal force increased and then gradually decreased. No considerable changes in frictional force and interface strength were observed and interface strength increased with normal force. The interface strength of glucose and rosin increased, whereas that of N2 protection showed little change. The interface strength of tung oil, cellulose, and guaiac decreased. This study provides a basic reference for the further industrial application of wood friction welding technology.

Phytochemical Fortification in Fruit and Vegetable Beverages with Green Technologies.

Background: Phytochemical, bioactive and nutraceutical compounds are terms usually found in the scientific literature related to natural compounds found in plants linked to health-promoting properties. Fruit and vegetable beverages (mainly juice and smoothies) are a convenient strategy to enhance the consumption of horticultural commodities, with the possibility of being fortified with plant byproducts to enhance the content of bioactive compounds. Objective: This review aims to analyse the different green technologies applied in beverage processing with a fortification effect on their health promoting compounds. Results: Fortification can be performed by several strategies, including physical elicitors (e.g., processing technologies), plant/algae extract supplementation, and fermentation with probiotics, among others. Thermal processing technologies are conventionally used to ensure the preservation of food safety with a long shelf life, but this frequently reduces nutritional and sensory quality. However, green non-thermal technologies (e.g., UV, high-pressure processing, pulsed electric fields, ultrasounds, cold plasma, etc.) are being widely investigated in order to reduce costs and make possible more sustainable production processes without affecting the nutritional and sensory quality of beverages. Conclusions: Such green processing technologies may enhance the content of phytochemical compounds through improvement of their extraction/bioaccessibility and/or different biosynthetic reactions that occurred during processing.

Antioxidant and antibacterial insights into the leaves, leaf tea and medicinal roots from Astragalus membranaceus (Fisch.) Bge.

Used as traditional Chinese medicine, Astragalus membranaceus (Fisch.) Bge. (A. membranaceus) roots are also used as tonic food material in a wide range of applications, while the leaves are left in the field, unused. Therefore, comprehensively exploring and utilizing the leaves will inevitably reduce the associated resource waste and environment pollution. In this study, the plant leaves were processed into tea using green tea processing technology. Bioactive components, antioxidant and antibacterial activities of the Leaf Tea (LT) and Dry Leaves (DL) were studied, and compared to that of the Dry Roots (DR). The results showed that the polysaccharides content (POL) in the DR (20.44%) was twice as high as the DL (10.18%) and LT (8.68%). However, the DL contained 36.85% more water-soluble extracts (WSE), 35.09% more ethanol-soluble extracts (ESE), 409.63% more total flavonoid content (TFC), 221.01% more total phenolic content (TPC) and 94.34% more proteins, and the LT contained 26.21% more WSE, 40.64% more ESE, 326.93% more TFC, 191.90% more TPC and 37.71% more proteins. The total amino acid (AA) content in the DR was 8.89%, while in that of the DL and LT were 24.18% and 28.96% respectively, nearly 3-times higher than that of the DR. The antioxidant activity of DR was much lower than those of DL and LT, both of which had antioxidant activity closer to that of Vitamin C (VC) and the antioxidant activities were even stronger when the optimal concentration was reached. Except for Aspergillus niger and Staphylococcus aureus, the DL and DR exhibited inhibition activities to Salmonella, Bacillus subtilis, Escherichia coli and yeast, while the LT had antimicrobial activities against all the strains except for A. niger. In summary, compared with the most commonly used DR, the DL and LT from A. membranaceus contained higher bioactive components, and stronger antioxidant and antimicrobial activities. Producing leaf tea may be an appropriate way to economically and reasonably utilize the plant leaves which are by-products.

Bio-based composites fabricated from wood fibers through self-bonding technology

Green composite processing technology of wood fibers is an inevitable choice for global sustainable development. In this research, waste poplar powder with different particle sizes was used to prepare glue-free biocomposites with good mechanical and waterproof properties by hot-molding. The biocomposites made of larger size wood powder had better tensile strength (40.3 MPa) and the biocomposites made of smaller size wood powder had the greater bending strength (50.5 MPa). The thickness swelling rate of the biocomposites was only 4.26% after soaking in water for 24 h. The cross-section morphology of the biocomposites showed that the cell wall collapses enhanced the interfacial bonding. Chemical analysis showed that lignin repolymerized with cellulose and hemicellulose for the vitrification transition. In addition, the biocomposites with excellent mechanical properties had no formaldehyde release, which can replace the traditional density boards made of adhesives and applied as furniture materials and in line with the concept of cleaner production.

Ultrasound Extraction Mediated Recovery of Nutrients and Antioxidant Bioactive Compounds from Phaeodactylum tricornutum Microalgae

In recent years, a growing interest has been shown in the use of microalgae due to their interesting nutritional and bioactive profiles. Green innovative processing technologies such as ultrasound-assisted extraction (UAE) avoid the use of toxic solvents and high temperatures, being a sustainable alternative in comparison with traditional extraction methods. The present study aims to evaluate the recovery of high added-value compounds from Phaedoactylum tricornutum assisted by ultrasound. To optimize the UAE of proteins, carbohydrates, pigments and antioxidant compounds, a response surface methodology was used. Carbohydrate extraction was positively affected by the temperature. However, for the extraction of carotenoids, the most influential factor was the extraction time. The total polyphenols were only significantly affected by the extraction time. Finally, the antioxidant capacity, measured by 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), was strongly modulated by the extraction time, while for the oxygen radical antioxidant capacity (ORAC) assay, the most important parameter was the temperature, followed by the extraction time. The optimal conditions for the maximum extraction of nutrients, bioactive compounds and antioxidant capacity were 30 min, 50 ºC and a pH of 8.5. Finally, it has been seen that with these conditions, the extraction of fucoxanthin is allowed, although no differences were found between an ultrasound-assisted extraction and a shaking extraction (control).

Optimization of celery leaf tea processing and the volatile components analysis

In this study, celery leaves were used as materials to study the effects of different processing techniques on the quality of celery leaf tea. Sensory evaluation, GC–MS, and electronic nose analysis were used to identify the main aroma components of nine different processing techniques of tea. In sensory evaluation, sample No. 2 with green tea processing technology (fragrance enhancement at 80°C for 6 hr) was better popular in the processing of green tea. While the tea sample of No. 7 with oolong tea processing technology (fragrance enhancement at 80°C for 6 hr) was most suitable for the sense of the majority of the population. In the electronic nose measurement, the contents of aroma components in samples No. 2 and No. 7 were better than other samples. A total of 51 key aroma compounds were detected by GC–MS that could basically reflect the aroma characteristics of celery leaf tea. Practical applications Celery (Apium graveolens) has many potential positive biological benefits. During the daily cooking process, the leaves of celery were usually thrown away as a by-product of the initial processing of celery. But from a nutritional point of view, the nutritional value of celery leaves may exceed the celery stems. We process celery leaves into tea and determine the best process conditions for celery leaf tea processing. It is not only convenient for storage and transportation, but also retains the nutritional value of celery leaves.

Bone Healing and Regeneration Potential in Rabbit Cortical Defects Using an Innovative Bioceramic Bone Graft Substitute

This study aimed to elucidate the local effect and micro-computed tomographic (μ-CT) assessment following bone implantation of an innovative bioceramic (α-calcium sulfate hemihydrate; α-CSH) on femur lateral condyle cortical bone of rabbit models. The innovative α-CSH bioceramic was synthesized through a green processing technology (microwave irradiation treatment). The bilateral implantation model was performed among 24 New Zealand White rabbits which were divided into three groups based on the type of filling materials: α-CSH, control, and blank. Treatments were performed in defects with 6 mm diameter and 7 mm depth and observed after 2, 4, 8, and 12 weeks. Material reaction and bone formation after implantation were evaluated radiographically and histopathologically. The μ-CT analysis results showed that the degradation of α-CSH and control material was similar at 4 and 8 weeks. The bone volume in the defects indicated the α-CSH increased most in 8 weeks. In histopathological evaluation, the α-CSH group was repaired with lamellar bone and well-grown bone marrow infiltration similar to the control material. Moreover, the α-CSH revealed a faster degradation rate and better healing progress than the control material under the same conditions. Therefore, the α-CSH was confirmed to be useful in promoting osteoconduction and in controlling the resorption rate in bone defects. Further, the innovative α-CSH could be considered as a promising bone substitute for utilization in bone reconstructive therapy in dental and orthopedic fields.

Development of recycled polylactic acid/oyster shell/biomass waste composite for green packaging materials with pure natural glue and nano-fluid.

In this study, a diversified waste recycling system and a green processing technology are proposed. This research not only finds feasible solutions to alleviate environmental problems of plastic pollution and straw burning but also provides new reuse methods for oyster shell waste and hogwash oil. The developed noval biocomposite material is conducive to the green development of express industry. This paper evaluates the performance of materials from many aspects: X-ray computed tomography characterization, fundamental physical properties, mechanical properties, microscopic morphology, SEM morphology, and comprehensive performance of products. Two kinds of products with economic value are found. One is sample 4, which is suitable for making granular products due to its low cost (0.328$/500g). Another is sample 13, which is suitable for manufacturing green packaging materials due to its excellent mechanical properties (tensile strength 14.15MPa; elongation at break 12.68%; Young's modulus 8189.89MPa). Based on the experimental results, the process of the composite is simulated to study the different strengthening mechanisms of arabic gum and poly(methyl vinyl ether-alt-maleic anhydride). Arabic gum uses chemical reaction and principle of similarity and intermiscibility to fuse with biomass to form homogeneous hybrid in the form of liquid gel. Poly(methyl vinyl ether-alt-maleic anhydride) indirectly adheres filler to the matrix through ring-opening reaction and structural similarity. The new emulsification system caused by arabic gum promotes the arabic gum and nano-fluid coupling cross-linking system to produce a decentralized cross-linked network and inhibit the pernicious molecular chain entanglement.

Application of Green Manufacturing Process in Cutting

Reducing the consumption of resources by traditional manufacturing industries and avoiding environmental pollution caused by traditional manufacturing industries is one of the major problems facing the manufacturing industry in the new century.Nowadays, countries adopt a sustainable development strategy, which is about the manufacturing cycle of products around green manufacturing.Green manufacturing is the only way for sustainable social development. It plays an important role in equipment manufacturing, national defense security and the national economy.In this paper, the use of traditional and green processing technology in the key machining process is analyzed, and the evaluation method of quantitative measurement of green manufacturing process elements is deeply studied.Through the analysis, optimization and evaluation of raw material loss, auxiliary materials and energy consumption, pollutant discharge and other factors in the engine machining process planning, this paper has achieved the greening of mechanical processing and mechanical processing of other parts. Have a certain guiding significance.

Milling force and surface morphology of 45 steel under different Al2O3 nanofluid concentrations

Nanofluid minimum quantity lubrication (NMQL) is a resource-saving, environment-friendly, and efficient green processing technology. Cottonseed oil can form a strong lubricating film owing to its abundant saturated fatty acids and monounsaturated fatty acids, which have excellent lubricating properties. The physical and chemical properties of nanofluids change when Al2O3 nanoparticles are added. However, the effects of cottonseed oil–based Al2O3 nanofluid concentrations on the milling force and workpiece surface quality remain unclear. To address this limitation, 45 steel was used to conduct NMQL milling experiments of cottonseed oil–based Al2O3 nanofluids with different mass fractions. Results showed that the minimum milling force was obtained at a concentration of 0.2 wt% (Fx = 58 N, Fy = 12 N). The minimum surface roughness value (Ra = 1.009 μm, RSm = 0.136 mm) was obtained at a mass concentration of 0.5 wt%, and the micromorphology of the workpiece/chip was optimal.

Application of ultrasound technology in processing of ready-to-eat fresh food: A review.

With the increase in food standardization and the pace of modern life, the demand for ready-to-eat foods is growing. The strong processing conditions of traditional technology often accelerate the rate of deterioration of quality, and microbes are the safety hazard of ready-to-eat foods. Ultrasound technology is an environmentally friendly technology that hardly causes thermal damage to raw materials. In this paper, the ultrasound technology is used in the disinfection, sterilization, enzyme inactivation, desensitization, dehydration, curing, tenderization and cooking process of fresh food from the perspective of microbial safety and quality of fresh food. The cavitation effect of ultrasound can improve the mass transfer rate of infiltration processes such as dehydration and curing, promote the oxidation of lipids and proteins for enrich the flavor of meat products, improve the microbiological safety and reduce the sensitization by destroying the integrity of the microbial cells and the conformation of the protein. In addition, ultrasound as an auxiliary processing technology can reduce the damage of traditional production technology to reserve the quality and nutritional value of food. Ultrasound has proved to be an efficient and green processing technology for ready-to-eat food.

Simulation studies on microwave-assisted pyrolysis of biomass for bioenergy production with special attention on waveguide number and location

The society’s concern has moved toward sustainability nowadays and hence, the conversion of biomass into biofuels, through pyrolysis process, is one of the current research trends. Green processing technologies, like microwave heating, has been suggested to replace the conventional heating for biomass conversion as it provides energy-efficient heating and reduces time consumption. In this work, COMSOL Multiphysics software was used to study the effects of the waveguide position (bottom-fed vs side-fed) and unit (single-fed vs double-fed) on the electromagnetic field and heat distribution profile within the sample. Based on the results, the double-fed microwave can achieve higher maximum temperature (462 °C) at the same simulation time, followed by the single bottom-fed reactor (404 °C). An extension to the investigated work with more than two waveguides has shown that it will neither improve the electric field distribution nor increase the maximum temperature. This work concludes that both the position and unit of the waveguide are highly influential factors in determining the quality and speed of the biomass heating process. The double-fed microwave is the most suitable design to accelerate the pyrolysis process. The assumption of this simulation study is further validated as there is only ∼5% difference between simulations and experiments.