Search Results (357)

Energy transformation requires the development of distributed renewable energy, in which heat and electricity are produced by small units or production facilities for local needs. One favorable development direction is the thermal conversion of biomass, which is classified as a renewable energy source. Due to the variability of its physicochemical properties, gasification technology offers a flexible and competitive alternative to combustion processes. One of the key challenges associated with biomass gasification is the relatively high concentration of contaminants in the raw producer gas. This article presents the results of pilot studies on producer gas purification using activated carbon fixed-bed adsorption. The pilot studies focused on assessing the effectiveness of this technology in the context of purifying producer gas from biomass gasification installations. During the conducted experimental study, approximately 2.2 kg of contaminants were adsorbed. The calculated unit mass of adsorbed contaminants per unit volume of producer gas was 11.7 g/Nm³. The removal efficiency of contaminants was 61.5% for tar compounds and 83.6% for volatile organic compounds. A 100% removal efficiency was achieved for the analyzed sulfur compounds (H₂S, COS, and CH₃SH). The research showed positive effects of adsorption for final producer gas purification, supporting further experimental research. Full article

Crop residue open burning is a major source of atmospheric pollutants that degrade regional air quality, enhance climate forcing, and threaten public health through emissions of particulate matter, greenhouse gases, and toxic species. In southern China, satellite-based emission estimates are often underestimated because frequent cloud cover and limited spatiotemporal resolution hinder the detection of agricultural fires. In this study, crop residue open burning emissions in Guangxi province from 2017 to 2023 were quantified using a statistical approach. The open burning proportion (OBP) was updated on an annual basis using the Visible Infrared Imaging Radiometer Suite (VIIRS) 375 m active fire product (VNP14IMG), and recently reported emission factors (EF_S) were adopted to enhance estimation accuracy. Annual emissions of pollutants were then spatially distributed to 0.05° × 0.05° grid cells based on satellite-detected fire counts and land cover information. The results indicated the total emissions of black carbon (BC), organic carbon (OC), sulfur dioxide (SO₂), nitric oxide (NO_X), carbon monoxide (CO), carbon dioxide (CO₂), fine particles (PM_2.5), coarse particles (PM₁₀), ammonia (NH₃), methane (CH₄) and non-methane volatile organic compound (NMVOC) in Guangxi province during 2017–2023 were 58.90, 230.48, 37.90, 213.95, 4234.41, 108,775.48, 583.09, 667.70, 46.36, 322.74 and 710.20 Gg, respectively. Sugarcane residue burning was identified as the dominant contributor, accounting for 41.26–64.38% of total emissions, followed by rice (20.66–43.06%), corn (5.11–17.25%), and cassava (4.33–6.45%). Emissions exhibited clear interannual variability, declining from 2017 to 2020 under strict control measures and increasing again from 2021 to 2023 as enforcement weakened. Incorporating annually updated VIIRS-derived OBP_S into the statistical inventory improves the temporal representation and reliability of multi-year emission estimates for agricultural burning. Full article

In vitro fecal inoculation coupled with gas chromatography–mass spectrometry (GC-MS) has been used for evaluating fecal deodorants. However, high cost and complex data interpretation limit its routine application. An electronic nose (eNose) offers a rapid, cost-effective alternative. This study aimed to evaluate the eNose as a screening tool for fecal odor compared with solid-phase microextraction gas chromatography–mass spectrometry (SPME GC-MS) and to examine the in vitro effects of fecal deodorant supplements on fecal odor profiles. Feces from ten healthy cats were serially diluted (1:1 to 1:8) and analyzed using both instruments. Four dietary supplements—Yucca schidigera extract (YSE), Quillaja saponaria extract (QSE), fructooligosaccharides (FOS), and oat beta-glucans (OBG)—were tested at concentrations of 0.0, 0.2, 0.4, and 0.8 g/100 mL. The eNose showed comparable performance to GC-MS in discriminating among sample dilutions. In vitro fermentation showed that FOS and OBG significantly increased volatile fatty acid (VFA)-related sensor responses while signals linked to ammonia and sulfur compounds were reduced. QSE had minimal effect, whereas YSE produced moderate changes. The total sensor response intensities did not differ between treatments. These findings indicate that prebiotic supplements exert stronger effects than saponin-based supplements and highlight the potential of eNoses with in vitro fermentation for rapid screening of fecal deodorants. Full article

Cheese ripening involves a series of biochemical and microbiological transformations that directly affect the texture, aroma, flavor, and quality of the final product. This study aimed to characterize the volatile organic compounds (VOCs) produced during the ripening of goat cheese to find suitable molecular markers for monitoring the maturation process. Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC–MS) was applied to samples collected at different ripening times (0, 30, 60, 90, 120, and 150 days). Overall, sixty-eight different VOCs were identified, including alcohols, esters, ketones, carboxylic acids, aldehydes, terpenes, sulfur compounds, and others. The total volatile content progressively increased up to 120 days and slightly decreased thereafter. This dynamic evolution reflected the interplay of proteolysis, lipolysis, and microbial metabolism occurring during the ripening process. Among the compounds, 2-butanone and 2-butanol appeared as promising volatile markers of the advanced ripening stages. These results offer new insights into goat cheese flavor development and support the design of a sensing approach for a first warning of the end of the cheese maturation process. Full article

Nitrogen oxides (NO_x), carbon monoxide (CO), sulfur dioxide (SO₂), and volatile organic compounds (VOCs) in industrial waste gases pose significant threats to environmental quality and human health. Catalytic purification is recognized as a leading abatement technology, crucial for meeting increasingly stringent emission regulations. Rare-earth (RE) catalytic materials, particularly those based on cerium (Ce), lanthanum (La), praseodymium (Pr), and neodymium (Nd) oxides, have attracted intense research due to their unique electronic configurations, high oxygen storage capacity (OSC), facile reversible redox reactions Ce⁴⁺, Ce³⁺, and exceptional thermal stability. This paper provides a comprehensive and methodical overview of RE catalysts used in industrial waste-gas purification. Initially, the physicochemical characteristics of RE elements and their multifaceted roles as active phases, supports, and promoters are explained. Subsequently, the latest developments in RE-based catalysts for NO_x abatement, CO oxidation, VOC degradation, and the removal of sulfur-bearing gas are critically reviewed. The discussion emphasizes structure–activity relationships, reaction mechanisms, and the synergistic interactions between RE elements and transition metals. Comparative analyses are presented through tables focusing on catalyst composition, reaction conditions, performance parameters, and stability. Special attention is given to the enhanced resistance to water vapor and sulfur poisoning afforded by RE materials. Finally, current challenges and future research prospects, including cost reduction, scalability, and long-term durability, are suggested. This review aims to provide practical guidance for the rational design and industrial translation of next-generation RE catalytic materials for air pollution control. Full article

This study evaluates the effect of fermentation on the volatile composition of plant-based dry-cured sausages. The goal was to understand how different lactic acid bacteria (LAB) strains influence the aroma profile during ripening. Five experimental groups were tested, including uninoculated controls and sausages inoculated with selected LAB strains or a commercial starter. A total of 51 volatile compounds were identified and tracked over an 11-day fermentation period using HS-SPME-GC-MS. Results showed that LAB fermentation reduced compounds associated with off-flavors, such as aldehydes and sulfur compounds, and promoted the formation of volatiles responsible for pleasant aromas like buttery and fruity notes. Specific LAB strains, especially Lacticaseibacillus casei 116, showed strong potential in improving the volatile profile of plant-based meat analogs. These findings suggest that fermentation using selected LAB can enhance the sensory quality of plant-based sausages, helping them better mimic traditional meat products. Full article

Produced water (PW) generated from oil and gas operations poses a significant environmental challenge due to its high salinity and complex organic–inorganic composition. This study evaluates forward osmosis (FO) as an energy-efficient approach for PW treatment by comparing a commercial cellulose triacetate (CTA) membrane and a fabricated electrospun nanofibrous membrane, both modified with a zwitterionic sulfobetaine methacrylate/polydopamine (SBMA/PDA) coating. Fourier Transform Infrared Spectroscopy (FTIR) spectra verified the successful incorporation of SBMA and PDA through the appearance of characteristic sulfonate, quaternary ammonium, and catechol/amine-related vibrations. Scanning electron microscopy (SEM) imaging revealed the intrinsic dense surface of the CTA membrane and the highly porous nanofibrous architecture of the electrospun membrane, with both materials showing uniform coating coverage after modification. Complementary analyses supported these observations: X-ray Photoelectron Spectroscopy (XPS) confirmed the presence of nitrogen, sulfur, and chlorine containing functionalities associated with the zwitterionic layer; Thermogravimetric Analysis (TGA) demonstrated that surface modification did not compromise the thermal stability of either membrane; and contact-angle measurements showed substantial increases in surface hydrophilicity following modification. Gas chromatography–mass spectrometry (GC–MS) analysis of the Permian Basin PW revealed a chemically complex mixture dominated by light hydrocarbons, alkylated aromatics, and heavy semi-volatile organic compounds. FO experiments using hypersaline PW demonstrated that the fabricated membrane consistently outperformed the commercial membrane under both MgCl₂ and Na₃PO₄ draw conditions, achieving up to ~40% higher initial water flux and total solids rejection as high as ~62% when operated with 2.5 M Na₃PO₄. The improved performance is attributed to the nanofibrous architecture and zwitterionic surface chemistry, which together reduced fouling and reverse solute transport. These findings highlight the potential of engineered zwitterionic nanofibrous membranes as robust alternatives to commercial FO membranes for sustainable produced water treatment. Full article

Sulfidized nano zero-valent iron (S-nZVI) particles are known to stimulate the reductive removal of various oxyanions due to enhanced electron selectivity and electron conductivity between the Fe(0) core and the target compound. Sulfidation creates a number of reactive sulfur species, the role of which has not yet been investigated in the context of S-nZVI. In this study, we investigated the contribution of reactive sulfur species to Se(VI) reduction by S-nZVI at different molar S/Fe ratios (0, 0.1 and 0.6) and Se(VI) concentrations (0, 5 and 50 mg L⁻¹). In the presence of S-nZVI, the rate of reduction was accelerated by a factor of up to ten. X-ray Absorption Near-Edge Structure (XANES) spectroscopy and surface-sensitive X-ray photoelectron spectroscopy (XPS) identified Se(0) as the predominant reduction product (~90%). The reduction reaction was accompanied by a loss of FeS and the formation of surface-bound Fe(II) polysulfide (FeSx) and S(0) species. Likewise, wet chemical extraction techniques suggested a direct involvement of acid volatile sulfide (AVS) species (surface-bound FeS) in the reduction of Se(IV) to Se(0) and formation of S(0). Mass balance estimates reveal that between 9 and 15% of the conversion of Se(0) originates from oxidation of FeS to FeSx. From these findings, we propose that surface-bound Fe sulfide species are important but previously overlooked reactants contributing to the reduction of oxyanions associated with S-nZVI particles, as well as in natural environments undergoing sulfidation reactions. Full article

This study investigated the impact of two yeast strains (SP665 and CGC62) and glucanase enzyme treatments (A-D) on the secondary fermentation kinetics and aroma profile of sparkling Prosecco wines. The strains exhibited markedly different fermentation behaviors: SP665 induced rapid refermentation, reaching 8.5 bar in 46 days, while CGC62 showed a slower fermentation rate, reaching 6.5 bar in 64 days. Despite these kinetic differences, basic enological parameters after refermentation and following three months of lees aging were similar for both strains. A total of 66 volatile compounds across various chemical families were identified and quantified. Principal component analysis (PCA) revealed that aging time (T1 vs. T2) was the main driver of variability (50.74% of total variance), with SP665 and CGC62 wines showing distinct profiles. At T1, SP665 wines had higher levels of acetate esters and norisoprenoids, while CGC62 wines were richer in volatile sulfur compounds (VSCs) and monoterpenoids. At T2, SP665 wines showed increased levels of carbon disulfide, higher alcohols, and ethyl butanoate, whereas CGC62 wines retained higher concentrations of varietal compounds and certain esters. The effect of glucanase enzymes varied depending on yeast strain and aging stage. Enzyme treatments, especially C (β-glucanase) and D, influenced the concentration of several aroma compounds, particularly in CGC62 wines, enhancing varietal aromas and esters. However, the impact on SP665 wines was more limited and emerged primarily after aging. Although differences in aroma composition were statistically significant, most changes were below olfactory perception thresholds. Overall, glucanase enzymes and yeast selection influenced aroma development, though their effects may have limited sensory relevance. Full article

A systematic understanding of the overall flavor and taste characteristics across different white radish varieties is still lacking. This study selected six white radish varieties and analyzed their texture, taste, and flavor profiles. The results showed that JYHX had excellent hardness and chewiness, and CKJRM had the highest brittleness. The total sugar content of XY418 was the highest, and the sweetness was the most prominent. The umami and bitterness of CKXY and XY477 contributed significantly. A total of 43 volatile compounds were detected by gas chromatography–mass spectrometry (GC-MS), and CKFM12 had the highest content of sulfur-containing compounds. Dimethyl trisulfide and erucin were the key substances for the characteristic flavor of white radish. In this study, the texture, taste, and flavor characteristics of several white radish varieties and their potential biochemical components (cell wall substances, amino acids, volatile compounds) were comprehensively compared and analyzed for the first time. These findings provide a scientific basis for targeted quality evaluation, flavor improvement, and variety selection based on specific cooking applications and processing needs. Full article

This study aimed to characterize the physicochemical, structural, and volatile compound changes in commercially sterilized pre-cooked braised chicken (PBC) during storage at 25 °C, using analyses conducted every 30 days from 30 to 180 days. Assessed parameters included microstructure, color, texture, pH, malondialdehyde (MDA) content, Ca²⁺-ATPase activity, and volatile organic compounds (VOCs). Significant quality changes occurred during storage. Specifically, the L* value decreased, and the a* value increased, while hardness, springiness, chewiness, and Ca²⁺-ATPase activity declined. pH increased from 6.01 to 6.59, and MDA content rose from 10.16 to 23.42 nmol/g. 91 VOCs were identified by gas chromatography-ion mobility spectrometry (GC-IMS), comprising 13 alcohols, 18 aldehydes, 18 ketones, 3 acids, 9 esters, 12 hydrocarbons, 6 aromatics, and 12 others. VOC profiles shifted dynamically: key aldehydes and ketones decreased initially, then increased, whereas alcohols, esters, hydrocarbons, and sulfur-containing compounds increased, then decreased. Prolonged storage significantly deteriorated the quality and altered the flavor profile, providing insights for PBC storage. Full article

Off-odors produced by volatile compounds remain a major barrier to consumer acceptance of plant-based proteins. This study presents a novel two-stage fermentation strategy to effectively reduce undesirable volatiles in eight plant proteins. A sequential fermentation process was developed using Lactobacillus plantarum in Stage 1 and a traditional yogurt culture, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus and Lactobacillus acidophilus, in Stage 2. This method was applied to solutions of 9% soy, pea, chickpea, mung bean, faba bean, rice, barley-rice, and hemp proteins. Volatile profiles were analyzed via Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) and sensory evaluation before and after fermentation. The two-stage fermentation resulted in significant deodorization, with 95–99% reduction in key odorants such as hexanal, 2-pentylfuran, methoxypyrazines, and sulfur compounds across all proteins. The sequential approach significantly outperformed a one-stage fermentation. Allulose enhanced L. plantarum activity while strawberry preserves supported traditional yogurt culture performance. Non-fermentable additives such as pectin, xanthan gum, and oil had minimal effects on volatiles. The proposed fermentation method offers an effective, scalable, and clean-label solution for mitigating off-odors in plant-based proteins. By leveraging microbial metabolism and formulation synergies, this strategy provides a foundation for developing more palatable plant-based dairy alternatives. Full article

Black-odorous water pollution presents a serious threat to aquatic ecosystems and severely hinders the sustainable development of the ecological environment, as conventional remediation technologies often fall short in achieving the simultaneous removal of multiple pollutants. In this study, a novel composite remediation agent was developed by integrating microbial active components with modified clay minerals—sodium-modified zeolite (Na-Z) and magnesium–aluminum–lanthanum layered ternary hydroxides loaded onto sulfuric acid-modified bentonite (Mg-Al-La-LTHs@SBt)—through gel-embedding immobilization. This integrated system enabled the synergistic remediation of both overlying water and sediment pollutants. The modified clay minerals exhibited strong adsorption capacity for nitrogen and phosphorus compounds in the overlying water. Under 25 °C conditions, the composite agent achieved removal efficiencies of 58.14% for ammonium nitrogen (NH₄⁺-N) and 88.89% for total phosphorus (TP) while significantly reducing sedimentary organic matter and acid volatile sulfide (AVS). Notably, the agent retained substantial remediation efficacy even under low-temperature conditions (5 °C). High-throughput microbial community analysis revealed that the treatment enriched beneficial phyla (e.g., Proteobacteria) and beneficial genera (e.g., Thiobacillus) and suppressed sulfate-reducing groups (e.g., Desulfobacterota), promoting favorable nitrogen and sulfur transformations. These results provide a robust material and methodological basis for efficient, synergistic restoration of black-odorous water and the sustainable development of water resources. Full article

The aim of the present study was to characterize the chemical and quality traits of retail chicken meat in Spain. A total of 39 breast (Pectoralis major) samples were collected from large stores across three seasons in 2024 (13 samples per season). All samples were consistently sourced from the same 13 suppliers, that collectively account for more than 70% of Spain’s broiler production. Based on retail label claims, samples were grouped as either ‘non-certified’ (no claims; 7 samples per season) or ‘certified’ (certified claims regarding distinctive dietary and slaughter age practices; 6 samples per season). Proximate composition, quality traits (pH, color, water-holding capacity, texture, oxidative stability), and the profiles of fatty acids (FAs) and volatile organic compounds (VOCs) were analyzed. Meat from the certified group had a higher protein content (22.37% vs. 20.62%; p < 0.01) and lower thawing (3.22% vs. 6.59%; p < 0.001) and cooking losses (14.09% vs. 24.64%; p < 0.01). Certified meat was also darker (lower L*: 48.48 vs. 52.59; p < 0.05) and exhibited a more intense yellow color (higher b*: 18.66 vs. 4.22, hue angle: 87.63 vs. 66.59, and chroma: 18.71 vs. 4.62; all p < 0.001). The intramuscular fat of certified meat contained less monounsaturated FAs (34.72% vs. 40.32%; p < 0.001) and more polyunsaturated FAs (28.82% vs. 23.55%; p < 0.001). Eight of the thirteen nutritional indices derived from the FAs profile were more favorable in the certified group. A total of 171 VOCs were identified, with sulfur compounds being more abundant in certified meat (0.94% vs. 0.67%; p < 0.05). In conclusion, retail chicken meat grouped according to commercial labeling possesses a distinct chemical and quality profile. Full article

The endophytic bacterium Bacillus subtilis 10-4 is a potent bioinoculant, previously shown to enhance growth and resilience to abiotic/biotic stresses across various crops. However, the genetic basis underlying these beneficial traits remains unexplored. In this study, a whole-genome analysis of B. subtilis 10-4 was performed to gain the molecular determinants of its plant-beneficial effects. The Illumina MiSeq-based assembly revealed a genome of 4,278,582 bp (43.5% GC content) distributed across 19 contigs, encoding 4314 predicted protein-coding sequences, 42 tRNAs, and 6 rRNAs. This genomic architecture is comparable to other sequenced B. subtilis strains. The genomic annotation identified 331 metabolic subsystems with a total number of 1668 functions, predominantly associated with amino acid (281) (16.9%) and carbohydrate (247) (14.9%) metabolism. In silico genomic analysis uncovered a diverse repertoire of genes significant for plant growth and stress resilience. These included genes for colonization (i.e., exopolysaccharide production, biofilm formation, adhesion, motility, and chemotaxis), nutrient acquisition (i.e., nitrogen, phosphorus, iron, potassium, and sulfur metabolisms), and synthesis of bioactive compounds (auxins, salicylic acid, siderophores, gamma-aminobutyric acid, vitamins, and volatiles) and antimicrobials. The latter was supported by identified biosynthetic gene clusters (BGCs) for known antimicrobials (100% similarity) bacilysin, bacillaene, subtilosin A, and bacillibactin, as well as clusters for surfactin (82%), fengycin (80%), and plipastatin (46%), alongside a unique terpene cluster with no known similarity. Additionally, genes conferring abiotic stress tolerance via glutathione metabolism, osmoprotectants (e.g., proline, glycine betaine), detoxification, and general stress response were identified. The genomic evidence was consistent with observed plant growth improvements in laboratory assays (radish, oat) and a field trial (wheat) upon 10-4 inoculation. Thus, the findings elucidate the genomic background of B. subtilis 10-4’s beneficial effects, solidifying its potential for utilization as a bioinoculant in sustainable crop production under changing climate accompanied by multiple environmental stresses. Full article