TEXTILE RESEARCH JOURNAL
·
2023
·
IF 2.3
Liang Jin,Tao Qian,Yujun Cheng,Dongming Qi,John H. Xin,Gang Xia,Zhihua Cui
Dye wastewater has attracted great attention due to high pollution and toxicity which can cause harm to the living environment. It is common for azo-disperse dyes to be used to dye hydrophobic fibers. A reduction clearing method is used to eliminate the dye particles on the fabric after dyeing. However, when azo disperse dyes on the fiber surface are eliminated by the reduction clearing process, this can give rise to an effluent discharge due to the presence of sodium hydrosulfite. The introduction of carboxylic ester groups into dye molecules can effectively avoid this issue. Six novel environmentally friendly alkali-clearable disperse dyes, containing cyano and carboxylic ester groups, were readily synthesized by a diazo coupling reaction with various diazo components. Their dyeing properties on polyethylene terephthalate fabrics were respectively measured and compared with those of commercial reference dyes. It was indicated that some fastness properties of the synthesized dyes on polyethylene terephthalate fabrics after the alkali clearing were improved compared with those of the reference dyes due to the existence of the carboxylic ester group. Moreover, the chromaticity of dye wastewater can be further reduced by recovering hydrolyzed dyes.
研究领域:
染料化学
·
环境科学
·
纺织材料学
✓ 已验证
DOI
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Shuai Zhao,Chengtuo Niu,Yiheng Wang,Xiaoyang Li,Feiyun Zheng,Chunfeng Liu,Jinjing Wang,Qi Li
This study aimed to elaborate the contributions of sunlight-expose process and core-microbiota metabolism on improving the Doubanjiang flavor profile. Four Doubanjiang fermentation models were designed with sunlight-expose and core-microbiota metabolism as independent variable. It was found that the synergism of sunlight-expose and core taxa metabolism was favorable to improve the diversity of volatile and non-volatile compounds during Doubanjiang fermentation, a total of 49 VOCs were screened to characterize this effect contributed by sunlight and core taxa. The contribution for core-microbiota metabolism to flavor profile reached 71.3%, which was much higher than that of sunlight-expose process (28.6%), Additionally, the proportion of Staphylococcus (31.9%) and Zygosaccharomyces (21.9%) is more prominent to flavor profile among 4 core microorganisms after RDA analysis, and the environment with light-expose was beneficial to promote the growth of A. oryzae , S. carnosus and Z. rouxii . The situ fermentation was conducted to further verify the role of sunlight-expose, Z. rouxii and S. carnosus in improving the Doubanjiang flavor profile. This study was conducive to reveal the scientific mechanism behind the traditional Doubanjiang fermentation, and provide the new insight to Doubanjiang brewing technology.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Dongsheng Hu,Gaoji Yang,Xiaogang Liu,Yuyue Qin,Fujie Zhang,Zhiqing Sun,Xinle Wang
Drying is a crucial process in the production of tea. The effects of sun drying (SD), hot air drying (HAD), microwave drying (MD), vacuum drying (VD) and freeze drying (FD) on the color, taste, bioactive, and aroma of coffee pulp tea (CPT) were evaluated systematically. The results showed that FD could better retain the original color, total phenolics (4.75 mg/mL), trigonelline (0.31 mg/mL), chlorogenic acid (0.067 mg/mL), protocatechuic acid (0.81 mg/mL), and total soluble sugars (24.33 mg/mL) of CPT, but its drying time was longer (32.56 h), and the taste and flavor were the worst. HAD and SD displayed the highest loss rates of most bioactive components, exceeding 40%. In contrast, MD can better improve the quality of CPT, giving it a better color, superior retention of bioactive components, and the most attractive taste and aroma, and decrease the drying time by 66.1% and 96.5%, respectively. Overall, MD is a promising production method for obtaining high-value-added CPT products.
研究领域:
食品科学
·
农业工程
·
化学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Li Wan,Hong Wang,Xinyuan Mo,Yueping Wang,Lianping Song,Liangyan Liu,Wenjuan Liang
Primary processing treatments are crucial to the flavor profile of coffee beans, which create the flavor precursors basis in coffee husks and diffuse into the beans, with satisfying outcomes. In this study, eleven coffee husks of Coffea arabica with different primary processing treatments (sun exposure, washing and honey treatment) from three latitudes of Yunnan were investigated by the combination of HS-SPME-GC-MS and PTR-TOF-MS. A total of 114 volatile organic compounds (VOCs) and 77 masses were identified. The characteristic compounds octanoic acid ( S1 ) and methyl linoleate ( S11 ) in sun-exposed, phenethyl alcohol ( F4 ), methyl salicylate ( F7 ), 3,5-dimethylbenzaldehyde ( F9 ) and phytone ( T9 ) in washed and n -hexadecanoic acid ( S9 ) of honey-treated husks were recognized by the ions at m/z 33.032, m/z 68.049, m/z 83.049, m/z 67.054, m/z 57.034, m/z 41.030 and m/z 49.010, respectively. This study demonstrated the feasibility and complementarity of HS-SPME-GC-MS and PTR-TOF-MS in the rapid identification of VOCs in coffee husks. Meanwhile, the antioxidant capacities of the 11 husks were evaluated in vitro , and the sun-exposed samples exhibited most promising potency, in which methyl salicylate ( F7 ), methyl linoleate ( S11 ), methyl linolenate ( S13 ), ethyl linoleate ( S14 ), ethyl linolenate ( S16 ), linalool ( T1 ), citronellol ( T2 ) and caffeine ( J3 ) contributed mainly to the antioxidant capacities.
研究领域:
食品科学
·
分析化学
·
农业科学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 21
·3456
·
IF 4.7
Yamin Wu,Xinghua Wang,Lijiao Chen,Qiang Li,Junjie He,Xiujuan Deng,Jiayi Xu,Raoqiong Che,Jianyun Zhou,Wenxia Yuan,Tianyu Wu,Juan Tian,Yaping Chen,Baijuan Wang
To explore the effects of different withering methods on the quality of Congou black tea, this study focused on five different withering methods: natural withering, warm-air withering, sun–natural combined withering, sun withering, and shaking withering. Gas chromatography‒mass spectrometry (GC‒MS), high-performance liquid chromatography (HPLC), and ion-exchange chromatography techniques were used to analyze the nonvolatile and volatile components and composition of the tea. The results revealed significant differences (p< 0.05) in the contents of nonvolatile constituents including caffeine, polyphenols, soluble sugars, free amino acids and their components, theaflavins, thearubigins, and catechins among the five different withering methods, with varying degrees of correlation between these components. A total of 227 aroma compounds were detected, and significant differences in the contents of alcohols, aldehydes, and ketones were observed. A relative odor activity value (ROVA) analysis of the aroma compounds revealed that 19 compounds had an ROVA > 1. Among them, benzylaldehyde, trans-2-decenal, decanal, benzaldehyde, nonanal, hexanal, trans-linalool, and geraniol from the shaking withering method had significantly higher ROVA values than those from the other withering methods, which may be the reason for the prominent floral and fruity aroma of shaking withering. This study revealed the impact of different withering methods on the quality of Congou black tea, providing a scientific basis for the development of Congou black tea with different flavors and the improvement of Congou black tea processing techniques.
研究领域:
食品科学
·
农业化学
·
茶叶科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2023
·
IF 6.1
Dongsheng Hu,Xiaogang Liu,Yuyue Qin,Jiatong Yan,Rongmei Li,Qiliang Yang
This study evaluated the effects of hot air drying (HAD), microwave drying (MD), vacuum drying (VD), sun drying (SD) and vacuum freeze drying (VFD) on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel. The results showed VFD could retain the appearance color, total phenolics (19.49 mg GAE/g DW), total flavonoids (9.65 mg CE/g DW), caffeine (3.15 mg/g DW), trigonelline (2.71 mg/g DW), and antioxidant capacities of fresh sample to the greatest extent, but its operating cost was significantly higher than other treatments and total volatile components were in the minimum levels. HAD and SD exhibited the highest loss rates of total phenols and antioxidant capacities, exceeding 50%. MD offered the lowest operating cost, superior retention of bioactive components, and the richest variety and quantity of volatile compounds. Therefore, it is recommended to use MD to dehydrate the coffee peel in actual production.
研究领域:
食品科学
·
农业工程
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）