Impact of Processing Approach and Storage Time on Bioactive and Biological Properties of Rocket, Spinach and Watercress Byproducts.

The high nutritional value of vegetables is well recognized, but their short shelf life and seasonal nature result in massive losses and wastes. Vegetable's byproducts are an opportunity to develop value-added ingredients, increasing food system efficiency and environmental sustainability. In the present work, pulps and powders of byproducts from rocket and spinach leaves and watercress were developed and stored for six months under freezing and vacuum conditions, respectively.

Modified kraft lignin for bioremediation applications.

Kraft lignin (KL) from industrial pulping of E. globulus wood was subjected to the oxidative modification with the aim to produce sorbent mimicking humic matter for the bioremediation purposes. Lignin was oxidized by polyoxometalate Na(5)[PMo(10)V(2)O(40)] (POM), solely or in the presence of laccase, under pre-selected aerobic conditions (50-60°C, 1-2h, oxygen pressure 5 bar).