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Emission of Total Volatile Organic Compounds from the Torrefaction Process: Meadow Hay, Rye, and Oat Straw as Renewable Fuels
No full textThis article belongs to the Special Issue Advances in Bio-Energy: Biofuel and Other Value-Added Bioproducts, Production Technology, and Environmental Impact Systems Components.This study aims to quantify total VOC emissions and evaluate how torrefaction alters the heat of combustion of three agricultural residues. The work examines the amount of VOC emissions during the torrefaction process at various temperatures and investigates the changes in the heat of combustion of agri-biomass resulting from the torrefaction process. The process was carried out at the following temperatures: 225, 250, 275, and 300 ◦C. Total VOC emission factors were determined. The reaction kinetics analysis revealed that meadow hay exhibited the most stable thermal behavior with the lowest activation energy. At the same time, rye straw demonstrated higher thermal resistance and complex multistep degradation characteristics. The authors analyze three types of agricultural biomass: meadow hay, rye straw, and oat straw. The research was divided into five stages: determination of moisture content in the sample, determination of ash content, thermogravimetric analysis, measurement of total VOC emissions from the biomass torrefaction process, and determination of the heat of combustion of the obtained torrefied biomass. Based on the research, it was found that torrefaction of biomass causes the emission of torgas containing VOC in the amount of 2–10 mg/g of torrefied biomass, which can be used energetically, e.g., to support the torrefaction process, and the torrefied biomass shows a higher value of the heat of combustion. Unlike prior studies focused on single feedstocks or limited temperature ranges, this work systematically compares three major crop residues across four torrefaction temperatures and directly couples VOC quantifications.This publication was partially founded from BioTrainValue (BIOmass Valorisation via Superheated Steam Torrefaction, Pyrolysis, Gasification Amplified by Multidisciplinary Researchers TRAINing for Multiple Energy and Products’ Added VALUEs), with project number: 101086411, funded under Horizon Europe’s Maria Skłodowska-Curie Staff Exchange program
Textile Futures: Engineering Advanced Materials for a Changing World
No full textLinguistic editing: Joanna PawliczakCover design: Anna Szumigaj-BadziakText setting: Magdalena TokarskaTechnical editing and typesetting: Aleksandra GajderowiczLodz University of Technology Monographs; No. 2583This book provides a comprehensive overview of the latest trends and
advancements in textile materials engineering. It explores the cutting-edge trends and challenges shaping the future of this dynamic industry, offering a wide-ranging overview that encompasses sustainable production methods and advanced technologies for creating materials with unique properties.(...
Valorisation potential of black tea processing wastes for bioactive compounds recovery and renewable energy production
No full textAppendix A. Supplementary material: https://ars.els-cdn.com/content/image/1-s2.0-S2213343725018202-mmc1.docxThis study is based on the master's thesis (MSc.) for the H. O., Akdeniz University, Türkiye. This work was completed while the first author was a Doctoral Candidate at the Interdisciplinary Doctoral School at the Lodz University of Technology, Poland.Tea processing wastes, rich in carbohydrates—primarily cellulose and hemicellulose—and bioactive compounds such as polyphenols and caffeine, represent a valuable biomass resource that can be utilised for antioxidant extraction and energy recovery. Tea factories are assumed to produce uniform waste due to blending and accumulating residues in shared storage; however, four distinct waste types arise at different processing stages, each showcasing unique traits. Waste samples were taken directly from two different factories that produce black tea with Çaykur (nonpressed orthodox + rotorvane + pressed orthodox) and Rotorvane + CTC production methods belonging to the Turkish Tea Board, Türkiye, within three shooting periods and four black tea processing stages. Tea processing waste samples were evaluated from the point of resource recovery as bioactive compounds and energy production. Significant variations were found in total phenolic content (4.75–8.65 gGAE/100 gDM), gallic acid (0.47–0.61 %), and caffeine (1.33–2.54 %) levels among the tea wastes examined. Tea processing waste from the Çaykur method exhibited higher caffeine content. Methane production from anaerobic digestion ranged from 97.3 to 203.9 mLCH4/gVS. Under torrefaction at 285°C, the higher heating value (HHV) demonstrated a remarkable 43.9 % increase, reaching a peak HHV of 24.36 MJ/kg. Torrefaction yielded impressive energy yields of 82.3 % and 92.1 %. These findings underscore the efficacy of torrefaction at this temperature in boosting the energy content of the biomass while maintaining high energy yield percentages. This study presents the first integrative and multidimensional framework for tea waste valorisation, offering comprehensive insights into its dual-purpose utilisation by concurrently assessing bioactive compounds such as total phenolic content, polyphenolic profile, and caffeine concentration and energy potential through biogas and biochar production across different tea manufacturing techniques, waste stream types, and shooting period.The authors would like to thank Çaykur A.Ş. Company, the biggest tea producer in Türkiye, for providing samples and opening their production process.The authors also thank Akdeniz University for their laboratory infrastructure and support
Natural vs. synthetic astaxanthin: properties, applications and market perspectives
No full textAstaxanthin (ATX), a red amphiphilic keto-carotenoid, has attracted significant attention in the food and cosmetic industries due to its potent antioxidant properties, being 10 to 1000 times more effective than other natural antioxidants, and offering a wide range of health benefits, including cardioprotective, hepatoprotective, neuroprotective, anti-inflammatory, anticancer and skin-rejuvenating effects. Natural ATX is produced by the microalga Haematococcus pluvialis and accumulates in organisms such as shrimp and salmon that feed on it. At the industrial scale ATX can also be derived from the yeast Xanthophyllomyces dendrorhous (formerly Phaffia rhodozyma). The European Union (EU) approved ATX-rich oleoresin from H. pluvialis as novel food. Other novel dietary sources of ATX include oils from crustacean Calanus finmarchicus and Antarctic krill. Although natural ATX offers various benefits, it faces challenges such as low stability, variability in pigment composition, and, most importantly, a high price. Consequently, a significant portion, about 40%, of the ATX available on the market is synthetic. However, synthetic ATX exhibits weaker antioxidant activity compared to its natural counterpart due to the absence of accompanying bioactive compounds and its differing isomer composition. According to EU regulation 2020/998, synthetically obtained astaxanthin-dimethyldisuccinate is approved as a feed additive for fish and crustaceans. The European Food Safety Authority has set the acceptable daily intake for both natural and synthetic ATX at 0.2 mg/kg body weight. ATX is gaining broader application as new biological properties are discovered, driving market growth
Polyol sweeteners and platelet activation: implications for cardiovascular risk
No full textErythritol and xylitol, long considered safe and metabolically inert sugar substitutes, are now drawing scientific attention for reasons beyond glycemic control. Recent findings suggest that these polyols may influence platelet function and thrombosis risk. In vitro and in vivo studies have shown that both compounds can enhance platelet responsiveness to classic agonists such as ADP and thrombin. These effects affect changes in intracellular calcium dynamics, integrin activation and granule secretion. What is most important, these responses occur at physiologically relevant concentrations. However, interpretation is complicated by the fact that erythritol and xylitol are not only diet-derived; both can be synthesized endogenously via the pentose phosphate pathway. As a result, elevated plasma levels may reflect an adaptive response or pathological state rather than direct intake alone. Mechanistically, the pathways involved remain poorly defined but early data suggest potential overlap with signaling cascades modulated by statins – including those dependent on isoprenoid intermediates. These findings open a new field for investigation into whether polyols act as modifiers of platelet activation or as biomarkers of metabolic imbalance. To turn things more complicated, the gut microbiota, chronic polyol exposure and individual cardiovascular risk profiles add further complexity to this relationship. A clearer understanding will require integrated studies that bridge biochemistry, clinical data and nutrition science. In this review, I critically assess the emerging evidence on erythritol and xylitol in the context of platelet biology and thrombotic risk. I also explore how these polyols might intersect with known metabolic and signaling pathways, to clarify whether their effects are harmful, adaptive, or context-dependent
Akademicki Informator Osób z Niepełnosprawnościami, nr 002(21)/2025 (jesień)
No full textRedaktor: Małgorzata ŚwitSekretarz redakcji: Alicja CzyżniakWspółpraca: B. Błaszczyk, T. Biela-Jesionowska, G. Budzińska, A. Derlukiewicz, J. Frączek-Broda, R. Garbarz, B. Hodoń, M. Hristova, K. Jach, D. Kamińska, A. Lutomska, K. Pańczak, N. ŻygadłoSkład i łamanie: SmartDTP.plProjekt graficzny: Aleksandra IdzikowskaZdjęcie na okładce Fot. Dominika LeśniakRedakcja zastrzega sobie prawo do skrótów i opracowań nadesłanych tekstów.Publikacje nie są stanowiskiem Politechniki Łódzkiej, odzwierciedlają wyłącznie poglądy i opinie autorów tekstów.Projekt dofinansowany ze środków Fundacji Politechniki Łódzkie
Cryoprotective Potential of Lecithins in Optimizing Pork Mince Functionality
No full textThe negative effects of meat freezing, associated with the phase transition of
water into ice, primarily involve changes in the physicochemical properties
of myofibrillar proteins, which are responsible, among other functions, for
water retention. These adverse effects can be mitigated through the use of
cryoprotectants.
We investigated the cryoprotective properties of lecithin, depending on its
type (soybean, rapeseed, sunflower) and form (powder, deoiled, liquid), at
concentrations ranging from 0.5% to 10%. Our findings suggest that lecithin
powders derived from soybeans, rapeseed, and sunflower may serve as
effective cryoprotectants for frozen pork ham during freezing. The optimal
concentration of these cryoprotectants was found to be 2.5%.
Lecithin powder additives positively influenced the technological properties
of meat proteins by increasing both the denaturation temperature and
the glass transition temperature. Furthermore, lecithin helped maintain
protein solubility and enhanced the meat's water-holding capacity. Its use
also improved the nutritional profile of the meat by increasing the content
of polyunsaturated fatty acids, particularly α-linolenic acid from the
omega-3 famil
