This study investigated the removal of Orange-G dye (OG) using a hybrid adsorbent developed from Opuntia Ficus Indica (OFI) activated with NaOH (OFI-A) were reinforced by polyaniline (PANI) by a fast chemical method. PANI@OFI-A and OFI-A adsorbents having different physicochemical characteristics as FTIR, XRD, TGA, SEM and nitrogen adsorption isotherms are used to analyze the structure of the resulting materials. Besides, the effect of several parameters including contact time (0–24 h), pH (1–12) and initial OG concentration (300–1000 mg L−1) were evaluated on the adsorption efficiency. The modified OFI-A by PANI was employed as an excellent adsorbent for the removing of OG from aqueous solutions. The results indicated that OG adsorption basically relies on adsorbing time, solution pH and initial OG concentration. Furthermore, the PANI@OFI-A also shows a high adsorption capacity of 303.94 mg g−1 for OG, quite higher than that of OFI-A (8.04 mg g−1). The kinetic results were adapted well to the pseudo second order kinetic model resemble chemisorption by two samples prepared. Based on the obtained results, the PANI@OFI-A has potential to be used in sensitive environment that need to completely remove OG.

https://link.springer.com/content/pdf/10.1007/s10904-020-01873-3.pdf

Development of a New Hybrid Adsorbent from Opuntia Ficus Indica NaOH-Activated with PANI-Reinforced and Its Potential Use in Orange-G Dye Removal

Background Hen egg yolk (EY) has a variety of techno-functionalities, including emulsifying, gelling, and film-forming properties. However, the application of native EY and its fractions is still limited due to the insufficient functionalities. Thus, various modification treatments have been used to improve the functionalities. In addition, there has been increasing research interest to explore the potential of modified EY and its fractions for applications in developing value-added food products. Scope and approach This review provides a brief introduction of EY structures, fractions, and components and focuses on discussing a wide range of existing modification methods and the mechanism of each method to change the structure and improve the desirable functionality of EY and its fractions. Three emerging applications of EY in food formulation industry, i.e. nutrient encapsulation and delivery system, unmodified EY substitutes, and edible films, are finally highlighted. Key findings and conclusion Recent studies have shown that pre-treatment of EY and its fractions are often needed using enzymatic hydrolysis, complexing with polysaccharides, or other chemical, physical, and fermentation methods. The purpose of the pre-treatment is to dissociate the aggregated EY protein state, modify solution characteristics (such as solubility, hydrophobicity, and surface charge), so that the functionality is greatly improved, leading to more stable emulsion systems or other novel EY-based food products. By reviewing the new modification technology and application trends of EY, this review provides expert opinions of future research directions for the development of value-added EY derived food products.

Hen egg yolk in food industry - A review of emerging functional modifications and applications

A review on recent advances of egg byproducts: Preparation, functional properties, biological activities and food applications.

Egg yolk powder is a widely used functional food ingredient due to its beneficial physicochemical and nutritional properties. However, its utilization in food can be limited due to its relatively high lipid content and low water-solubility. To address this issue, a two-step processing method utilizing enzymatic treatment combined with subcritical fluid extraction was investigated in this study. This method effectively reduced lipid content and improved water-solubility of egg yolk powder. An alcalase enzyme concentration of 500 U/g, extraction temperature of 313.15 K, extraction time of 120 min and a solid-liquid ratio of 1:9 (g:mL) produced powder with 20% lipid content and 71% water-solubility. Enzymatic hydrolysis clearly enhanced subcritical fluid extraction efficiency. This was attributed to hydrolysis disrupting the structure of egg yolk particles and facilitating the release of enclosed lipid molecules and was confirmed by scanning electron microscopy and laser confocal microscopy.

Improvement of egg yolk powder properties through enzymatic hydrolysis and subcritical fluid extraction

• Waste activated sludge is a renewable and sustainable source of biomolecules . • Proteins, lipids, fatty acids, enzymes and humic acids can be recovered from sludge . • High protein recovery by precipitation using ultrasound and alkali treatments . • Polymeric membranes of 30–50 kDa were the most suitable to recover humic acids. • Two integrated methods for the complete recycling of activated sludge were proposed. The need of developing a new growth model based on circular economy has led to an increasing interest in the revalorization of urban and industrial wastewaters in order to use the resources efficiently. The most stablished way of valorising these residues implies the energy production in the form of biomethane. However, urban and industrial wastewaters can also be considered promising raw sources for the recovery of valuable chemical compounds. Especially, waste activated sludge from water treatment plants is a fantastic source of biomolecules such as lipids (triglycerides or fatty acids), proteins and enzymes, carbohydrates, and humic and fulvic acids. However, prior to the recovery of these biocompounds, sludge solubilization processes (thermal hydrolysis, sonication and acidification, among others) must be conducted, in order to break the cell walls and release the protoplasmic content into the liquid media, thus obtaining a matrix of high complexity, which condition the possible strategies to be applied. This review gathered and discussed in-depth the studies that deal with the recovery of valuable biocompounds from secondary waste activated sludge. Furthermore, other types of sludge comparable to the activated one, such as cell cultures and food-related sources, have been also discussed here, in order to be used as a starting point for further research on the valorisation of waste activated sludge. 

Yongdong Deng

Papers

Subcritical fluid extraction treatment on egg yolk: Product characterization

Research on Supply Chain Coordination of Fresh E-Commerce Under Supplier Risk Aversion