Journal of Natural Fibers
·
2022
·
IF 3.507
Yinzhi Yang,Yuqing Liu,Yuxi Fang,Yanfei Teng,Kaiyang Fang,Jinpeng Xie,Xinwang Cao,Zhongmin Deng
The bamboo shoot shell fibers were extracted by using environmental protection oxidant sodium percarbonate combined with alkali oxygen bath method. To explore the influence of various factors on its degumming, the efficiency of degumming through single-factor and orthogonal experiments was assessed. The results showed that the used method had a good effect on the degumming of bamboo shoot shell fiber, and most of the non-cellulose components such as hemicellulose, lignin, and pectin had been removed. After the treatment, the cellulose content and crystallinity were 73.19% and 61.40%, respectively. Taking the degumming rate as the index, the factors such as dosage of sodium percarbonate and hydrogen peroxide, soaking temperature, and time in alkali boiling treatment were optimized. The results showed that the degumming rate was 69.17% when the scouring temperature was 90°C, the alkali boiling time was 120 min, the dosage of sodium percarbonate was 24 g/L, and the dosage of hydrogen peroxide was 40 mL/L. The structure and properties of bamboo shoot shell fiber were analyzed by scanning electron microscope (SEM), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), and thermogravimetric analyzer (TGA). The prepared bamboo shoot shell fibers would be considered as a promising and sustainable raw material for the textile industry and other prospects in the future.
研究领域:
材料科学
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纺织工程
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DOI
高影响因子
MOLECULES
·
2023
·Vol. 28
·期 8
·3410
·
IF 4.6
Yuyu He,Liangmeng Ni,Qi Gao,Hao Ren,Mengfu Su,Yanmei Hou,Zhijia Liu
To effectively remove methylene blue (MB) from dye wastewater, a novel activated carbon (BAC) was manufactured through co-pyrolysis of bamboo shoot shell and K2FeO4. The activation process was optimized to a temperature of 750 °C and an activation time of 90 min based on its excellent adsorption capacity of 560.94 mg/g with a yield of 10.03%. The physicochemical and adsorption properties of BACs were investigated. The BAC had an ultrahigh specific surface area of 2327.7 cm2/g and abundant active functional groups. The adsorption mechanisms included chemisorption and physisorption. The Freundlich model could be used to describe the isothermal adsorption of MB. The kinetics confirmed that the adsorption of MB belonged to the pseudo-second-order model. Intra-particle diffusion was the main rate-limiting step. The thermodynamic study showed that the adsorption process was endothermic and temperature was beneficial for the improvement of adsorption property. Furthermore, the removal rate of MB was 63.5% after three cycles. The BAC will have great potential for commercial development for purifying dye wastewater.Keywords:bamboo shoot shell;activated carbon;adsorption process;methylene blue;K2FeO4
研究领域:
环境科学
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材料科学
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产品关联
DOI
PubMed
高影响因子
BIORESOURCE TECHNOLOGY
·
2024
·
IF 9.7
Ishioma Laurene Egun,Bamidele Akinwolemiwa,Bo Yin,Hai Tian,Haiyong He,Kam Loon Fow,Honglei Zhang,George Z. Chen,Di Hu
Biomass-derived carbon for supercapacitors faces the challenge of achieving hierarchical porous carbon with graphitic structure and specific heteroatoms through a single-stage thermal process that minimises resource input. Herein, molten base carbonisation and activation is proposed. The process utilises the inherent moisture of Moso bamboo shoots, coupled with a low amount of KOH, to form potassium organic salts before drying. The resultant potassium salts promote in-situ activation during single-stage heating process, yielding hierarchical porous, large specific surface area, and partially graphitised carbon with heteroatoms (N, O). As an electrode material, this carbon exhibits a specific capacitance of 327F g −1 in 6 M KOH and 182F g −1 in 1 M TEABF 4 /AN, demonstrating excellent cycling stability over 10,000 cycles at 2 A/g. Overall, this study presents a straightforward process that avoids pre-drying of biomass, minimises base consumption, and employs single-stage heating to fabricate electrode carbon suitable for supercapacitors.
研究领域:
材料科学
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能源技术
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环境科学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF APPLIED POLYMER SCIENCE
·
2019
·Vol. 136
·期 35
·47899
·
IF 2.188
Mingjie Guan,Zhiwei Zhang,Cheng Yong,Keke Du
Bamboo shoot shell fibers (BSSFs)/starch/poly(lactic acid) (PLA) ternary composites were prepared by blending BSSFs to starch/PLA matrices for the purpose of expanding BSSFs applications to enhance starch/PLA composites and creating a new low-cost biodegradable composite. The effects of BSSFs content (0–40 wt %) on the physical–mechanical properties were tested and interface compatibility and its mechanism to mechanical performance of BSSFs/starch/PLA composites were characterized by SEM-EDS, TG. The results showed that the mechanical strength, surface wettability, and water absorption of the composites continued improving when the BSSFs content increased from 0% to 20 wt %. However, mechanical modulus increased with increase in BSSFs content. The results of fracture microstructure and thermal property exhibited a good interfacial compatibility at low content of BSSFs and an interface debonding at high content of BSSFs. These investigations indicated that the BSSFs reinforcement to the composite is not consistent with interface compatibility of the ternary composites. The composites should be considered as a kind of green and low-cost biodegradable materials to replace traditional single-phase or multiphase materials. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019 , 136 , 47899.
研究领域:
材料科学
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生物材料
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产品关联
DOI
高影响因子
JOURNAL OF FOOD BIOCHEMISTRY
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2022
·Vol. 46
·期 9
·e14231
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IF 3.654
Lili Zhao,Jiayi Wu,Yihang Liu,Haixiang Wang,Chongjiang Cao
The purpose of this study was to investigate the effects of Lactobacillus rhamnosus GG (LGG) fermentation on the composition, structure, and functional properties of dietary fiber (DF) in bamboo shoot. Then, we added it to bread to evaluate the texture properties, digestive properties, and functionality of bread. After LGG fermentation, the DF was decomposed into pieces, which had stronger water-swelling capacity and nitrite adsorption capacity. The ability of producing short-chain fatty acids was significantly improved and the digestive resistance was remarkable enhanced as well. Except the bread hardness was increased, there was no significant difference in other texture properties when adding 3% FTDF-LGG to bread. It had good adsorption capacity of cholesterol and more than 25% reduced the release of reducing sugar. Overall, the technic of LGG fermentation had improved functional properties of DF in bamboo shoot, which could be applied to bread production for exerting its effects in the future. Practical applications Bamboo shoots are immature and tender stems of bamboo, rich in nutritional value, and rich in DF. Bamboo shoot DF has been proven to have a variety of biological activities, and is the main material for bamboo shoot to exert functional activities. In this study, bamboo shoot DF was modified by LGG fermentation, which showed stronger functional activity, and was successfully applied to bread. This study lays the foundation for the fermented modified bamboo shoot DF and its application in food.
研究领域:
食品科学
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微生物学
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营养学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2022
·
IF 5.318
Caixia Chen,Guiguang Cheng,Yaping Liu,Yongxin Yi,Dongjie Chen,Lu Zhang,Xuejiao Wang,Jianxin Cao
Sour bamboo shoot is a popular traditional fermented vegetable in southern China. The current study aims to clarify the relationship among physicochemical properties, flavor, and microbial compositions of sour bamboo shoots during fermentation. Four organic acids (OAs) were considered to be the main acids in sour bamboo shoots. At least 7 volatile compounds (OAV >1) were identified as the characteristic aroma substances, especially p -cresol, which accounted for the sour odor of sour bamboo shoots. The microbial community showed that Firmicutes and Proteobacteria were the dominant phyla, while Lactococcus and Lactobacillus were the dominant genera in sour bamboo shoots. Correlation analysis indicated that Firmicutes positively correlated with p -cresol, phenol , 2-methoxy-phenol, malic acid , total titratable acidity (TTA), and some OAs. Lactococcus was positively correlated with phenol, 2-methoxy-phenol, benzyl alcohol, TTA, some OAs, and amino acids (AAs). This study provided a theoretical basis for screening indigenous aroma-producing microorganisms as the starter of sour bamboo shoots.
研究领域:
微生物学
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食品科学
✓ 已验证
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2023
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IF 4.3
Caixia Chen,Jing Li,Guiguang Cheng,Yaping Liu,Yongxin Yi,Dongjie Chen,Xuejiao Wang,Jianxin Cao
The present paper aimed to investigate the relationship between physicochemical properties, flavor , and microorganisms during the natural fermentation of Dendrocalamus giganteus Munro bamboo shoots. The pH dramatically decreased within 7 days and then stabilized at about 3.6. The total titratable acidity (TTA) values increased for 35 days, then decreased and stabilized at 24.34 g/L. Malic acid , lactic acid, and tartaric acid were the main organic acids (OAs) in sour bamboo shoots. Umami amino acids were the most important amino acids (AAs). The key volatiles (phenols, alcohols, and aldehydes) contributed most to the formation of the flavor of sour bamboo shoots. At the phylum level, Firmicutes, Proteobacteria, and Bacteroidota were the main phyla in sour bamboo shoots. At the genus level, Lactobacillus , Weissella , and Lactococcus were the main genera in sour bamboo shoots. Pearson correlation analysis showed that Firmicutes were significantly positively correlated with fumaric acid and negatively correlated with heptanal . The characteristic flavor ( p -cresol) of sour bamboo shoots was negatively correlated with Cyanobacteria and Leuconostoc and positively with Lactobacillus . This study provided a theoretical basis for revealing the flavor formation mechanisms related to microbial composition in sour bamboo shoots and the screening of functional strains.
研究领域:
食品科学
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微生物学
✓ 已验证
产品关联
DOI
高影响因子
Food Science and Technology
·
2023
·
IF 2.602
ZHANG Wanjia,WANG Suya,LAN Man
Powders were prepared from fresh Phyllostachys pubescens bamboo shoots (P. pubescens), Dendrocalamopsis oldhami bamboo shoots (D.oldhami) and Dendrocalamus latiflorus bamboo shoots (D.latiflorus), and their physical, chemical, adsorption and powder properties were determined. All three of these powders were high in dietary fiber and protein, with P. pubescens powder containing the highest concentration of dietary fiber (50.34 ± 0.65 g∙100 g-1). The water holding, oil holding, and swelling capacities of this powder were all higher than those of the other two kinds of powders. The P. pubescens powder also showed the highest capacity to adsorb glucose, cholesterol and nitrite. In addition, the measured repose and slip angles of this powder were lower than those of the other two powders, indicative of it having good fluidity. And the bulk density and tap density of this powder were significantly higher than those of the others as well, indicative of its superior filling property.
研究领域:
食品科学
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植物学
✓ 已验证
产品关联
DOI
高影响因子
BIORESOURCE TECHNOLOGY
·
2023
·
IF 11.4
Ying Xu,Yi-Hui Liu,Ling-Hua Xu,Yu-Tong He,Jia-Long Wen,Tong-Qi Yuan
In this work, a rapid one-pot hydrated deep eutectic solvent (DES) pretreatment was proposed to facilitate the conversion of carbohydrates from lignocellulosic biomass to monosaccharides . Specifically, the pure and hydrated DES based on benzyl triethylammonium chloride (BTEAC), formic acid (FA) and water was used to pretreat bamboo shoot shells (BSS) by microwave heating. The pretreated solid residues were enzymatically saccharified to produce fermentable sugars, and the hydrolyzed carbohydrates and lignin remained in the hydrolyzate. The results showed that the yield of monosaccharides from the hydrated DES hydrolyzate (193.7–228.4 g/kg) was significantly higher than that (45.9–66.1 g/kg) of pure DES. The 30% hydrated DES pretreatment achieved the best glucose yield (89.03%) and a total monosaccharides yield of 555.4 g/kg, which corresponded to a conversion ratio of carbohydrates to monosaccharides of 87.0%. The proposed process is a robust method for the efficiently convert carbohydrates from BSS into monosaccharides.
研究领域:
生物化学
·
可再生能源
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2021
·Vol. 86
·期 9
·4223-4243
·
IF 3.167
Jiaqiao Li,Wenting Li,Zeyuan Deng,Hongyan Li,Yan Yu,Bing Zhang
Bamboo( Phyllostachys edulis ) shoot was reported to be rich in phenolics. In the present study, free phenolics, conjugated phenolics, and insoluble-bound phenolics of oven-drying and freeze-drying bamboo shoot tips were extracted and separated, of which total phenolic content (TPC), total flavonoid content (TFC), and their antioxidant activities were determined. Phenolics of different binding forms were qualitatively analyzed using HPLC–ESI–QqQ-MS. A total of 22, 41, and 28 compounds were confirmed or tentatively identified in free, conjugated, and insoluble-bound phenolic extraction, respectively. The majority of the identified compounds were organic acids and phenolic acids. Oven-drying samples exhibited higher TPC (10.53–24.92 mg GAE/100 g DW) and TFC (5.80–33.27 mg CE/100 g DW) values, and stronger antioxidant activities (DPPH, ABTS, and FRAP) than freeze-drying (TPC: 1.67–15.28 mg GAE/100 g DW, TFC: 1.43–29.05 mg CE/100 g DW). Insoluble-bound phenolics were the major contributor to the total antioxidant activity. The present study investigated the phenolics composition and antioxidant activities of different binding forms in bamboo shoot tip comprehensively, and provided available information for their high-value deep-processing.
研究领域:
食品科学
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植物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
POLYMER BULLETIN
·
2022
·Vol. 80
·期 2
·1817-1829
·
IF 2.843
Yang Yinzhi,Fan Fangwei,Xie Jinpeng,Fang Kaiyang,Zhang Qiang,Chen Yiren,Cao Xinwang,Deng Zhongmin
The composition of bamboo shoot shell is similar to hemp fiber, and whose traditional degumming process is expensive and easy to cause serious environmental pollution. Herein, acid pretreatment combined with alkali-oxygen bath degumming process was used to obtain bamboo shoot shell fibers. The effects of the dosages of sodium hydroxide and hydrogen peroxide, soaking temperature and time on degumming were discussed. The optimized process parameters of alkali-oxygen bath degumming were obtained by orthogonal experiment as follows: sodium hydroxide 24 g/L, hydrogen peroxide 40 mL/L, scouring temperature 95 °C and alkali boiling time 150 min. The degumming rate was 72.14%. The degummed fibers were separated from each other in a single fiber state, compared to that the control samples were closely arranged by lots of fibers with rough surface caused by the presence of many non-cellulose components. The crystallinity increased from the control (43.53%) to final fiber (64.35%). The prepared bamboo shoot shell fiber is rich in cellulose (73.19%), which would provide some references for the future application and development of bamboo shoot shell fiber potentially and widely used in many aspects.
研究领域:
材料科学
·
化学工程
✓ 已验证
产品关联
DOI
高影响因子
ANALYTICAL LETTERS
·
2020
·
IF 1.467
Rongcan Guo,Futian Yu,Chenghua Wang,Hongrui Jiang,Lian Yu,Mouming Zhao,Xiaoling Liu
Suansun is a sour Chinese traditional fermented bamboo shoot product popular in Central and South Asia due to its unique flavor. The volatile compounds and their odor-activities in suansun are unknowns, which hinders the control of the fermentation and causes variations in the flavor and other properties. In order to assess the odor characteristics of suansun and its unique volatile components, headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) and aroma extract dilution analysis (AEDA) coupled with gas chromatography-olfactometry (GC-O) were used in this study to analyze three types of suansun samples. The results showed that a total of 43 volatiles were identified and quantified. Sixteen compounds, including five alcohols, four aromatics, four aldehydes, two carboxylic acids, and one ester, had high odor activity values exceeding 1. Fifteen odorants, including four unknowns, were detected by AEDA; eight of these compounds, 1-octen-3-ol, geraniol, p-cresol, nonanal, decanal, (E)-2-nonenal, phenylethyl alcohol, and octanoic acid, had high flavor dilution factors exceeding 243. Triangle difference tests showed that a mixture of p-cresol and octanoic acid revealed a high similarity to one of the symbolic “fermentation” odors in commercial suansun. The composition of the unique odor of suansun is better understood, which provides a theoretical basis for solving the quality control problems existing in the production process and lays a foundation for the modern production of this important product.
研究领域:
食品科学
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分析化学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）