Sustainable solvents are a topic of growing interest in both the research community and the chemical industry due to a growing awareness of the impact of solvents on pollution, energy usage, and contributions to air quality and climate change. Solvent losses represent a major portion of organic pollution, and solvent removal represents a large proportion of process energy consumption. To counter these issues, a range of greener or more sustainable solvents have been proposed and developed over the past three decades. Much of the focus has been on the environmental credentials of the solvent itself, although how a substance is deployed is as important to sustainability as what it is made from. In this Review, we consider several aspects of the most prominent sustainable organic solvents in use today, ionic liquids, deep eutectic solvents, supercritical fluids, switchable solvents, liquid polymers, and renewable solvents. We examine not only the performance of each class of solvent within the context of the...

Green and Sustainable Solvents in Chemical Processes

Experimental design and multiple response optimization. Using the desirability function in analytical methods development

Natural antioxidants are widely distributed in food and medicinal plants. These natural antioxidants, especially polyphenols and carotenoids, exhibit a wide range of biological effects, including anti-inflammatory, anti-aging, anti-atherosclerosis and anticancer. The effective extraction and proper assessment of antioxidants from food and medicinal plants are crucial to explore the potential antioxidant sources and promote the application in functional foods, pharmaceuticals and food additives. The present paper provides comprehensive information on the green extraction technologies of natural antioxidants, assessment of antioxidant activity at chemical and cellular based levels and their main resources from food and medicinal plants.

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Natural Antioxidants in Foods and Medicinal Plants: Extraction, Assessment and Resources

Box-Behnken design based statistical modeling for ultrasound-assisted extraction of corn silk polysaccharide.

Ultrasound treatment is an alternative affordable, effective and reproducible method for the improved recovery of bioactive compounds from various processing streams. The objective of this review is to discuss the impact of ultrasound-assisted extraction on the recovery of polyphenols, carotenoids and chlorophylls from vegetal and algae matters. Optimization strategies will need to focus on appropriate equipment design and configuration of ultrasonic components, and extrinsic and intrinsic control parameters including ultrasonic power, temperature and extraction time to maximize the yield and biological activity of the extract. Modeling strategies to characterize and optimize ultrasound processes are also be highlighted in the manuscript.

Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions

Supercritical carbon dioxide extraction (SC-CO2) of total anthocyanin and phenolic compounds from jamun fruits was investigated using three factors at three levels Box–Behnken response surface design. Experiments were conducted to evaluate the effects of three independent variables (pressure, temperature and co-solvent flow rate) on the maximum extraction yield of anthocyanin and phenolic compounds from jamun fruits. From the experimental data, second order polynomial mathematical models were developed with high coefficient of determination values (R2 > 0.98). From response surface plots, pressure, temperature and co-solvent flow rate exhibited independent and interactive effects on the extraction yields. Pressure of 162 bar, extraction temperature at 50 °C and co-solvent flow rate of 2.0 g/min was identified as optimal conditions. Under these optimal conditions, the experimental value agreed well with the predicted values and indicates the suitability of developed models.

/pdf/modeling-and-optimization-of-supercritical-fluid-extraction-4zx0nvcz47.pdf

Modeling and optimization of supercritical fluid extraction of anthocyanin and phenolic compounds from Syzygium cumini fruit pulp.

Modeling and optimization of betalain extraction from Opuntia ficus-indica using Box–Behnken design with desirability function

Aim: Vinegar producers are still on a mission to find acetic acid bacteria fermentation that produces extremely strong vinegar. Vinegar fermentation is caused directly by the acetic acid bacteria alcohol respiratory chain, which is found on the intracellular membrane. In the alcohol respiratory chain, enzyme activity is increased through Acetobacter pasteurianus’ semi-permanent vinegar biodegradation, so did the acetification rate. Acetic acid bacteria alcohol respiratory chain activity was increased in a series of experiments with the goal of achieving a high strength fermentation process. Materials and methods: Precursors of alcohol respiration-associated components (ferrous ions and hydroxybenzoic acid) were added, and the air flow rate was increased, to further improve acidification. Researchers examined the color and physical/chemical properties of the finished product, as well as the sensory quality of the vinegar-preserved whole chicken. Two groups are taken with 7 samples per group, G power 80%, coincidence interval will be 95%. Results And Discussion: The pH was found to be 2.37, with an acetic acid content of 8.2%. According to the present study the amount of acetic acid in vinegar was increased by 3.2% using this production method. and the statistical (p=0.001). Conclusion: Three parameters were discovered to increase alcohol oxidation into acetic acid in acetic acid bacteria cells: enzyme activity in the alcohol respiratory chain, precursor of ubiquinone production.

https://s3.timeweb.com/cm94660-20b5ac41-549d-43b0-a32e-a074405a8023/eng/issues/no25-december-2022/wine-vinegar-commercially.pdf

Comparative Study on Effectiveness of Wine Vinegar Over Commercially Available Vinegar Using Chemical Titration Technique for Chicken Quality Analysis

An indigenous, novel, cost-effective, non-electric lethal ovitrap was designed for the dengue vector. The bacteria Bacillus cereus VCRC 641 was grown in a cost-effective culture medium of chicken feather waste. The culture supernatant was used as ovitrap attraction of the dengue vector of Aedes aegypti (Linnaeus 1762). Twenty experiments with 80 ovitraps, three experiments with 15,000 ovitraps, and three experiments with 3,000 ovitraps in the laboratory, outdoor and households respectively conducted, to assess the efficacy, showed that the ovitrap with B. cereus culture supernatant (10%) significantly attracted the gravid A. aegypti to lay eggs in all experimental traps. More importantly, the first instar larvae from the eggs on the traps had the mortality immediately. The novelty of this trap is proved to exhibit a dual function for attracting gravid mosquitoes and killing the newly emerged larvae. This is the first report asserting the dual role of a cost-effective, non-electric ovitrap to control dengue vectors. The ovitrap contains only simple components of a plastic bowl, a cylinder, and a plastic plate. The total cost of these materials per trap was Rs15 only. The laboratory study showed that the experimental ovitrap attracted >10 times the control traps (experimental: 1465.90±251.48 and control: 140.00±23.95). This is the first report about the efficacy of an indigenously designed lethal ovitrap for attracting dengue vector.

Design and testing of a novel cost-effective lethal ovitrap for the control of Aedes aegypti (Linnaeus 1762)

Aim: In developing nations there is a huge loss in post-harvest process and making vinegar from extra fruit, which may be used to preserve some foods and snacks, is a useful technique for reducing these losses. This research was done to determine the amount and quality of innovative grape vinegar produced (sultanina). The juice from Sultanina grapes was utilized in the making of vinegar. Materials and Methods: Two groups are taken with 6 samples per group,G power 80%, Coincidence interval 95%. Grape juice was separated into two batches, with one receiving a 20 percent sugar addition for primary fermentation and the other receiving none. For primary fermentation, we added Saccharomyces cerevisiae to the juice in two separate batches. Acetic acid bacteria (acetobacter) were added and left to acetic acid production through aerobic fermentation for 15 days before vinegar was formed. Results and Discussion: The pH was found to be 2.36, and the acetic acid content was 7.2%. Our innovative grape juice-based vinegar production procedure increased the content of acetic acid by 2.2 percent (p =0.001) , according to the results Conclusion: For the product, researchers looked at color and physical/chemical qualities, and whole chicken preserved in vinegar underwent a sensory examination. When compared to commercial vinegar, grape vinegar has a high acetic acid (7.2%) content. Vinegar with a higher acetic acid concentration can aid to improve the flavour of food.

Comparative Study on Effectiveness of Organic Grape Juice Vinegar Over Commercially Available Vinegar Using Chemical Titration Technique for Chicken Quality Analysis

S. Manikandan

Papers

Modeling and optimization of supercritical fluid extraction of anthocyanin and phenolic compounds from Syzygium cumini fruit pulp.

Modeling and optimization of betalain extraction from Opuntia ficus-indica using Box–Behnken design with desirability function

Comparative Study on Effectiveness of Wine Vinegar Over Commercially Available Vinegar Using Chemical Titration Technique for Chicken Quality Analysis

Design and testing of a novel cost-effective lethal ovitrap for the control of Aedes aegypti (Linnaeus 1762)

Comparative Study on Effectiveness of Organic Grape Juice Vinegar Over Commercially Available Vinegar Using Chemical Titration Technique for Chicken Quality Analysis