Lipid hydrolysis monitoring, including especially glycerides, is necessary for comprehending the anaerobic digestion process in lipid-rich substrates processing. This reaction has not been investigated in such detail so far, despite its potential to be crucial in assuring a stable process. This study suggested and thoroughly validated an uncomplicated method of monitoring lipid hydrolysis during anaerobic digestion, achieving recovery values >95 % with an average relative standard deviation <5 %. Subsequently, the method was applied on the very first detailed observation of glyceride hydrolysis in the anaerobic sludge, tracking even changes in fatty acid profiles during anaerobic digestion. Results showed that lipid hydrolysis can take several days, thus likely affecting the whole anaerobic digestion of lipids. The method aims to provide answers to improve understanding of lipids' fate and their inhibition phenomena in anaerobic digestion.
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http://dx.doi.org/10.1016/j.biortech.2023.130279 | DOI Listing |
ACS Sustain Resour Manag
January 2025
Department of Agrobiotechnology, IFA-Tulln, Institute of Environmental Biotechnology, BOKU University, Vienna, Konrad-Lorenz-Strasse 20, 3430 Tulln an der Donau, Austria.
Tremendous quantities of textile waste generated and primarily landfilled annually represent a huge risk of contaminating the environment, together with loss of valuable resources. Especially, blended fabrics further pose a challenge for recycling and valorization strategies, while enzymatic hydrolysis offers a highly specific and environmentally friendly solution. In this study, we demonstrate that proteases specifically hydrolyze the wool components in blends with polyester, allowing recovery of pure polyester fibers as well as amino acids and peptides as platform molecules for further valorization.
View Article and Find Full Text PDFFood Chem
January 2025
Chinese Academy of Inspection and Quarantine, Beijing 100176, PR China; Key Laboratory of Food Authenticity Identification, State Administration for Market Regulation, Beijing 100176, PR China.
This study investigated the oxidative degradation of lipids in soybean oil used for frying French fries (SOFFF) and chicken breast meat (SOFCBM) using integrated volatolomics and oxidative lipidomics. Water in the food matrix promotes triglyceride hydrolysis. The rate of lipid hydrolysis was higher in SOFCBM, whereas the rate of lipid oxidation was higher in SOFFF.
View Article and Find Full Text PDFInt J Syst Evol Microbiol
January 2025
Li Dak Sum Yip Yio Chin Kenneth Li Marine Biopharmaceutical Research Center, Ningbo University, Ningbo 315800, PR China.
Two Gram-stain-negative, curved-rod-shaped, non-motile and aerobic bacteria W6 and I13 were isolated from marine sediment samples collected from Meishan Island located in the East China Sea. Catalase and oxidase activities and hydrolysis of Tween 40, 60 and 80 were positive for both strains, while nitrate reduction, indole production, methyl red reaction and HS production were negative. Phylogenetic analyses based on 16S rRNA and genome sequences revealed that strains W6 and I13 formed distinct phylogenetic lineages within the genera and , respectively.
View Article and Find Full Text PDFJ Food Sci Technol
January 2025
Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas (UNICAMP), Monteiro Lobato 80, 6121, Campinas, SP 3083-862 Brazil.
Unlabelled: The effects of high hydrostatic pressure (HHP) (400-650 MPa) and holding temperature (25-50 °C) in thermally assisted HHP processing on multi-scale structure of starch (granule, crystalline and molecular), techno-functional properties, and digestibility of sorghum starch (SS) were evaluated. Response surface methodology has verified that the process impact on the modification of SS was dependent primarily on the pressure level. As HHP increased, processed SS progressively lost their granular structure and Maltese cross, indicating gradual structural disorder within the granules.
View Article and Find Full Text PDFFood Chem X
January 2025
Guiyang University, Guiyang 550005, China.
This study investigates the effect of 100 mg L thymol treatment on the quality of post-harvest peppers stored at 10 °C. The results showed that thymol treatment significantly reduced decay rate, reactive oxygen species (ROS) accumulation, and saturated fatty acid levels in peppers. Moreover, unsaturated fatty acids, non-enzymatic antioxidants, and antioxidant enzyme levels increased after treatment.
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