, an abundant yet unexploited species of swimming crab, was investigated as a potential source of α-chitin and calcium lactate using deep eutectic solvents (DES) as extracting solvents. Choline chloride-malonic acid (CCMA) and choline chloride-lactic acid (CCLA) were used to obtain high purity α-chitin from ball-milled exoskeleton in 2 h at 120 °C, with yields of 12.05 ± 2.54% and 12.8 ± 1.54%, respectively. The physical and chemical characteristics of the obtained chitins were assessed using CHN elemental analysis, attenuated total reflectance-Fourier transform infrared spectroscopy, thermogravimetric analysis, and scanning electron microscopy. Furthermore, the CCLA solvent was reusable three times with little effect on the extract purity, and calcium lactate was produced at the end of the recycling cycles. The ensuing calcium lactate was also characterized in terms of chemical and physical properties. The obtained chitin is a promising raw material for downstream processing and the double valorization pathway with the obtention of calcium salts may increase the viability of a DES-based approach for the processing of mineralized substrates.
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http://dx.doi.org/10.3390/md20110717 | DOI Listing |
Anim Biosci
November 2024
Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea.
Objective: Growing demand for embryo transfer is steadily expanding and further studies on in vitro fertilization of cattle. To assess the effect of calcium lactate by replacing Tyrode's Albumin Lactate Pyruvate (TALP) medium composition during fertilization and embryonic development.
Methods: Sodium lactate and CaCl2 were replaced with 2.
ACS Omega
October 2024
Academic Unit of Serra Talhada, Rural Federal University of Pernambuco, Serra Talhada, Pernambuco 56903465, Brazil.
The objective was to investigate the physicochemical stability of stored cactus pear mucilage and assess the technological feasibility to produce polymeric films. Mucilage of cactus pear species (L.) Salm-Dyck MIU and (Haw.
View Article and Find Full Text PDFFood Chem
February 2025
Department of Food Chemistry and Analytical Chemistry (170a), Institute of Food Chemistry, University of Hohenheim, 70599 Stuttgart, Germany. Electronic address:
A comprehensive analysis of 89 commercial baby food samples showed the highest levels of furan in ready-to-eat full meals and vegetable purees (12-118 μg/kg). The alkylated furans (2- and 3-methylfuran, 2-ethylfuran, 2-pentylfuran) were predominantly found in these baby food categories. Furfuryl alcohol was notably abundant in ready-to-eat cereal porridge (3,550-13,100 μg/kg).
View Article and Find Full Text PDFFood Chem
January 2025
Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province, Hefei University of Technology, Hefei 230009, China.
Benzo[a]pyrene (BaP), known for its carcinogenic and mutagenic properties, is a marker of polycyclic aromatic hydrocarbons (PAHs). This study aimed to investigate the effect of partially replacing sodium chloride with different calcium salts (calcium chloride, calcium gluconate, calcium citrate, and calcium lactate) on BaP formation in barbecued pork sausages. The results revealed that all four calcium salts inhibited BaP formation in barbecued pork sausages (P < 0.
View Article and Find Full Text PDFJ Funct Biomater
September 2024
Department of Pharmacology, School of Dental Medicine, 10000 Zagreb, Croatia.
(1) Background: This study aimed to establish the effect of calcium lactate enamel pretreatment related to different fluoride types and concentrations on the enamel uptake of alkali-soluble fluorides. (2) Materials: In a blind and randomized in vitro study, a total of 60 teeth are used. The first 30 teeth were cut and randomly allocated into one of the following treatments: (A) calcium lactate pretreatment followed by three different fluoride solutions; (B) the "Fluoride only" group, with slabs treated with three different fluoride solutions; (C) the "Calcium only" group, with slabs treated with calcium lactate solution; (D) slabs treated with deionized water (negative control group).
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