A new procedure was developed for the waste treatment of radioactive phenol on a laboratory scale. Waste phenol was dissolved in water (2% as phenol), and ferrous ion (10 mg/l as Fe2+) was added. Hydrogen peroxide (6% as H2O2) was added separately in three steps, 20, 30, and 50% of the volume, in order to avoid rapid reaction. The solution was heated at 80-90 degrees C for several hours in a beaker covered with a watch glass till the color of the solution changes from red purple to pale yellow. Then, the solution was neutralized with sodium hydroxide and heated for 1 h to decompose excess hydrogen peroxide. When the procedure is carried out with four 2 l beakers on a hot plate, 100 ml of phenol (1,200 ml of the aqueous solution saturated with phenol) can be oxidized simultaneously.
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http://dx.doi.org/10.3769/radioisotopes.39.4_174 | DOI Listing |
Food Technol Biotechnol
December 2024
Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd., Bucharest, Romania.
Research Background: Recently, consumers have been increasingly interested in highly nutritional and health-promoting products in the form of functional foods that are produced using environmentally friendly processes as part of the circular economy. Therefore, much research has been carried out related to the valorisation of waste generated during the processing of food, especially fruit and vegetables, commonly referred to as by-products. These by-products consist of peels, seeds, stems or pomace, which have been shown to have valuable nutritional properties (high content of polyphenols, vitamins, antioxidants, ).
View Article and Find Full Text PDFFood Technol Biotechnol
December 2024
Department of Food Technology, Faculty of Food Science and Technology, Jalan Universiti 1, 43400, Universiti Putra Malaysia, Selangor, Malaysia.
Research Background: Anthocyanin pigments in mangosteen pericarp can serve as natural colourants; however, their stability is compromised by enzymatic browning caused by polyphenol oxidase (PPO). Thus, this study aims to investigate how hot water and steam blanching affect the PPO activity, phenolic profile and antioxidant properties of mangosteen pericarp.
Experimental Approach: Fresh mangosteen pericarp was blanched in hot water or steam at 100 °C for 0, 30, 60, 90 and 120 s and the residual PPO activity, total phenolic content (TPC), total anthocyanins, antioxidant activity, browning index and colour properties were evaluated.
Bioresour Technol
January 2025
Water Science and Technology Group (WaSTe), Department of Civil Engineering, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, SA, Italy. Electronic address:
In this work, the effect of the electro-assisted Fenton (EAF) process on the bacterial community of a moving bed biofilm reactor (MBBR) for olive mill wastewater (OMW) co-treatment with urban wastewater (UWW) was investigated. According to metagenomic analysis, pre-treatment by EAF, while removing total phenols (TPHs) up to 84 % ± 3 % and improving biodegradability of OMW from 0.38 to 0.
View Article and Find Full Text PDFFood Chem
January 2025
Department of Organic Chemistry, Bioorganic Chemistry and Biotechnology, Faculty of Chemistry, Silesian University of Technology, Krzywoustego 4, 44-100 Gliwice, Poland; Biotechnology Centre, Silesian University of Technology, Krzywoustego 8, 44-100 Gliwice, Poland. Electronic address:
Waste produced during cultivation of edible plants can be a valuable source of bioactive molecules. Herein, we present the valorization of tomato leaves to obtain biologically active extracts. Deep eutectic solvents (DESs), composed of natural ingredients, were applied as extracting solvents.
View Article and Find Full Text PDFHeliyon
January 2025
Pharmacy Program, Gandaki University, Pokhara, 33700, Nepal.
Lapsi ( (Roxb.) B.L.
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