Upcycling of seafood side streams for circularity.

The upcycling of seafood side streams emerges as a crucial facet in the quest for circularity within the food industry, surpassing other food sources in its significance. Seafood side stream plays an indispensable role in global food security and human nutrition. Nevertheless, losses ensue throughout the seafood supply chain, resulting in substantial waste generation. These underutilized seafood by-products contain valuable resources like edible proteins and nitrogenous compounds. Projections indicate that fishery products' utilization for human consumption will soar to 204 MT by 2030. Yet, the industry annually generates millions of tonnes of waste, predominantly from crab, shrimp, and lobster shells, leading to environmental impacts due to COD and BOD issues. A five-tier circular economic model offers a framework to manage seafood side-streams efficiently, with applications spanning pharmaceuticals, food production, animal feed, fertilizers, and energy fuel, thereby maximizing their potential and reducing waste in line with sustainability goals.

Pulsed electric field treatment of soymilk: Impact on Kunitz trypsin inhibitor allergenicity, antinutritional factor, and aroma characteristics.

Allergens, antinutritional factors, and lipoxygenase (LOX) enzyme present in soymilk limit its consumption as vegan milk. Therefore, the present study focuses on reducing these limiting factors using pulsed electric field (PEF) treatment. In this regard, 20-40 kV/cm electric field was applied to soymilk for the effective treatment periods of 450, 1350, and 2250 ms. After the treatment, a reduction in pH (6.60 ± 0.10 to 6.47 ± 0.12) and an increase in the conductivity (173.03 ± 0.40 to 177.33 ± 0.72 µS) were observed. Furthermore, FTIR (Fourier Transform Infrared Spectroscopy), UV (Ultra Violet) intrinsic spectra, and CD (Circular Dichroism) spectra (α-helix reduction and ß-sheet increase) data indicated mild structural changes in the proteins of soymilk. As a result, PEF treatment reduced the soymilk allergenicity (67.33 ± 20.48%), LOX activity (69.45 ± 9.38%), and trypsin inhibitor activity (75.61 ± 4.04%). Apart from that, the color, viscosity, and volatiles of soymilk also had significant changes due to PEF treatment. The aroma changes in PEF-treated soymilk were highly influenced by two major principal component (PC1 & PC2) groups and they accounted for about 70% of the aroma variations. However, these changes were mild and did not induce any off-flavors and the treatment remained effective against the quality hazards like allergens, antinutritional factors, and LOX enzyme. PRACTICAL APPLICATION: PEF treatment of soymilk reduces the possible allergic reactions in human body at least by 30%. Further, it reduces the antinutritional factor and off-odor inducing compounds. Therefore, the PEF treatment can be used in industries as a pre-treatment to produce allergen and antinutritional compounds free protein isolates from soybeans.

Modification of wool fibre's structural properties as a cheap adsorbent for the elimination of Cr6+ and Rhodamine6g dye from aqueous solution.

Wool, a naturally occurring biopolymer made up of amino acids, is employed as an adsorbent for both modified and unmodified forms of the dyes rhodamine6G (R6G) and Cr6+. The two-step procedure of (i) ring opening polymerization (ROP) and (ii) condensation reaction was used to modify the structure of wool fibre. Both the ROP and the condensation provide steric free chain expanding groups as well as adsorption-improving groups. The FT-IR spectrum, which showed peaks about 1725 and 1630 cm-1 corresponding to the CO and CN stretchings, respectively, confirmed the structural modification. By detecting a slight hump at 8.5 ppm, 1H NMR was able to validate the later functional group. DSC, TGA, FE-SEM, EDX, and water contact angle (WCA) were also used to characterize it. With the aid of a UV-visible spectrophotometer, the quantitative adsorption of both Cr6+ and R6G by modified and unmodified Wool fibre was monitored. For the adsorption of Cr6+ and R6G, the pseudo first order and pseudo second order kinetics were used. The multilayer coating of adsorbate onto adsorbent was confirmed by the Langmuir adsorption isotherm. Thermodynamic parameters were calculated and compared to values found in the literature.

Virtual, augmented, and mixed reality as a versatile tool in food consumer behavior evaluation: Recent advances in aroma, taste, and texture incorporation.

The perceptual behavior of consumers on a product displayed in the market has a vital role in analyzing the importance given to that product. Therefore, various strategies have been developed to understand this consumer behavior in the selection of products. Immersive technologies like virtual, augmented, and mixed reality are among them. With the foremost feature of immersion in the virtual world and interaction of users with virtual objects, virtual reality, and augmented reality have unlocked their potential in research and a user-friendly tool for analyzing consumer behavior. In addition to these technologies, mixed reality also has a significant role in investigating consumer behavior. Studies on immersive technologies in food applications are vast, hence this review focuses on the applications of virtual, augmented, and mixed reality in the food selection behavior of consumers. The behavioral studies are elicited to develop new products based on consumer needs, to understand the shopping behavior in supermarkets for real-time usage, and to know the influence of emotions in a selection of products. The findings suggest that virtual, augmented, and mixed reality induce immersion of the users in food selection behavioral studies. Information on the technological advancements in the tools used for bringing immersion and interaction are discussed for its futuristic applications in food. Though immersive technology gives users a realistic virtual environment experience, its application in food systems is in the budding stage. More research on human response studies would contribute to its innovative and inevitable application in the future.

Efficient catalytic activity of novel fluorescent polyimide embedded Ag and V2O5 nanoparticles towards the removal of hazardous pollutants.

A novel fluorescent polyimide (PI) made up of perylenetetracarboxylic dianhydride (PTCDAH) and p-phenylenediamine (PPDA) was prepared with or without Ag and V2O5 nanoparticles at 160 °C for 5 h under N2 atmosphere with vigorous stirring. The influence of nanomaterials on the rate of polymerization (Rp) was determined. The synthesized PI and PI nanocomposites were characterized to analyse their chemical functionality (FT-IR), surface morphology (FE-SEM) and thermal properties (DSC and TGA). The catalytic reduction of Cr (VI), p-nitrophenol (NP) and rhodamine6G (R6G) dye was analysed using the prepared PI and PI nanocomposites as a catalyst. It was found that the Rp of PI nanocomposites was higher than pristine PI system. The PI/Ag nanocomposite system exhibited higher degradation temperature (Td) and apparent rate constant (kapp) values towards the reduction of R6G dye.

Synthesis, characterization and adsorption behavior of cotton fiber based Schiff base.

Structural modification of Cotton (Cot) fiber was carried out using ε-caprolactone (CL) as a monomer and oxydianiline (ODA) as a Schiff base forming agent in the presence of V2O5 catalyst in dimethylsulfoxide medium for 24h under air atmosphere (0.10MPa) at 80°C. The obtained products were analyzed for the characteristics and also for its adsorption of hexavalent chromium (Cr(VI)) and rhodamine 6G (R6G) dye molecules. The 1H NMR spectrum confirms the Schiff base formation at 8.7ppm. The adsorption study confirms the Pseudo second order kinetics with Langmuir adsorption model. The structurally modified Cot fiber based Schiff base exhibited the highest adsorption behavior through chemical interaction forces. The thermodynamic parameters were determined and confirmed the endothermic adsorption process.

Synthesis and spectroscopical study of rhodanine derivative using DFT approaches.

The optimized molecular structure, vibrational frequencies, corresponding vibrational assignments of (E)-5-benzylidene-2-thioxothiazolidine-4-one (E5BTTO) have been investigated experimentally and theoretically based on Density Functional Theory (DFT) approach. The FT-Raman and FT-IR spectra of E5BTTO were recorded in solid phase. Theoretical calculations were performed at the DFT level using the Gaussian 03 program. The experimental bands were assigned and characterized on the basis of the scaled theoretical wavenumber by their Total Energy Distribution (TED). The results of the calculation were applied to simulate infrared and raman spectra of the title compound which showed good agreement with the observed spectra. The calculated HOMO and LUMO energies show that charge transfer occur within the molecule. Stability arising from hyperconjugative interactions leading to its NLO activity and charge delocalization were analyzed using Natural Bond Orbital (NBO) analysis.

Synthesis, characterization and catalytic activity of Ag-acidfuchsin nanohybrid system towards the ring opening polymerization of ε-caprolactone.

The acidfuchsin (AF) decorated Ag nanoparticle (NP) was synthesized and its ability towards the ring opening polymerization (ROP) of ε-caprolactone (CL) was studied under N2 atmosphere at 160 °C in the presence of stannous octoate (SO) as a catalyst. Both the nanohybrid and nanocomposites were characterized by various analytical tools like Fourier transform infrared (FTIR) spectroscopy, UV-visible spectroscopy, nuclear magnetic resonance (NMR) spectroscopy, fluorescence spectroscopy, gel permeation chromatography (GPC), field emission scanning electron microscopy (FESEM), transmission electron microscopy (TEM) and X-ray photoelectron spectroscopy (XPS). The number of binding site from the fluorescence spectrum confirmed that all the functional groups present in AF might have been involved in the ROP of CL.

Effect of Fe(3)O(4) on the sedimentation and structure-property relationship of starch under different pHs.

The nanosized ferrite (Fe3O4) was synthesized and characterized by analytical techniques such as Fourier transform infrared (FTIR) spectroscopy, UV-visible spectroscopy, fluorescence spectroscopy and transmission electron microscopy (TEM). The structure-property relationship of starch was studied under three different pHs namely 3.8, 7.1 and 12.5. The starch treated under acidic condition was degraded. In a similar manner, the structure-property relationship of starch in the presence of ferrite nanoparticles at three different pHs, as mentioned above was studied. The starch/ferrite nanocomposite prepared under acidic condition showed a degraded structure. Further, the polymer/nanocomposite systems were characterized by analytical techniques such as FTIR, differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), vibrating sample measurement (VSM), TEM and scanning electron microscopy (SEM). Finally, the settling velocity of starch under three different pHs both in the presence and absence of Fe3O4 was carried out to ensure the role of pH and effect of Fe3O4 on the settling velocity of starch.

Melt grafting of metal salts onto LLDPE backbone--an FTIR study.

The melt graft functionalization of metal di(meth)acrylates onto linear low density poly(ethylene) (LLDPE) at 160 degrees C under inert atmosphere is reported here. The post melt grafting FTIR-RI method was used to find out the % grafting of metal salts onto LLDPE backbone. Further, DSC, TGA and HRTEM techniques were introduced to explain the results. A plausible reaction mechanism was proposed.

The structural properties of poly(aniline)--analysis via FTIR spectroscopy.

Aniline was polymerized under different experimental conditions like variation in time, temperature, monomer and concentration of initiators. Relative intensity of the benzenoid and quinonoid forms were estimated and correlated with poly(aniline) (PANI) structure. TGA counseled the thermal stability of poly(aniline). Through FTIR study, the structure of poly(aniline) was recognized. Comparison of polymerized aniline with two different initiators was done.