2,601 research outputs found
GC-FID data of biocatalytic esterification reactions & NMR data of lignin characterization
No full textTabulated chromatographic data (GC-FID) from butyl butyrate esterification reactions. 13C and 31P NMR data from pine kraft lignin (BIOPIVA 100) and cationic pine kraft lignin. A list of sample code identifiers with their descriptions is available upon request from the author.<br
Ecosistema batterico nel Reparto di Neonatologia di Modena negli anni 1992-1993
No full textNo abstrac
The Golden touch – Fungal bioconversion of agroindustrial waste in high value compounds
No full textReuse what you can, recycle what cannot be reused, repair what is broken, remanufacture what cannot be
repaired1. These are the main pillars of the circular economy system. In spite of a linear economy system,
these sustainable processes would turn goods that are at the end of their service life into resources for others.
This is the way to close loops in industrial ecosystems and minimize waste, a concept that should soon
disappear. Is it feasible? Microbial biodiversity could help to change the fate of agroindustrial wastes,
transforming them in new products. Thanks to their natural capability to grow on cellulose and lignin, fungi
could be good candidates. Fungal fermentation is independent from land exploitation, being ethical
sustainable by not competing with food and farm industry. In the optimal conditions, fungal growth could be
economic and energetic sustainable, as required by the principle of the green economy. Within the Fungal
Kingdom, a great variety of fungal features and metabolic pathways could be found. Unfortunately, this
metabolic richness is still poorly known.
Moreover, several fungi are edible, and some have a good nutritional quality, being rich in protein,
polysaccharides, with low rate of fatty acids, high PUFA levels, and other nutritional compounds as vitamins
and essential amino acids. Basidiomycetes and Ascomycetes have been used for centuries as folk medicines,
especially in Asian countries, where their medicinal properties are well known. The immunomodulatory and
antitumoral properties of substances extracted from various species of edible mushrooms are now also
extensively recognized at a scientific level. This project was aimed to investigate the methods to produce
such a high-value biomass with low economic and environmental impact. In particular, this work was aimed
to find fungal strains which could grow on agroindustrial waste, as for example food industry or insect
breeding wastes. These wastes could then find a new exploitation to have good biomass yields, with the
desired nutritional features. In this work, medicinal mushrooms have been selected, including Pleurotus
ostreatus and Ganoderma lucidum, both known to metabolise many kinds of substrates and to contain a wide
variety of bioactive components. To investigate their ability to metabolise agroindustrial wastes and
transform them in high value products, media composition was designed using not-easily accessible C and N
sources. Twenty cultural lines were set up in submerged fermentation using different wastes. The first goal
was to evaluate how biomass production yields were affected by different C and N sources and their ratio.
Preliminary results about the biomass recovery and the fungal ability to metabolise agroindustrial wastes
look very promising. More in details, fungal strains were able to grow in the presence of most of the media
and, in particular, in the presence of insect breeding wastes where the biomass recovery was comparable to
the control. Additional efforts are now focused to study the fungal broths and the biomass extracts. They will
be analysed from a nutraceutical point of view, evaluating also their antioxidant and radical scavenging
properties using spettrophotometric assays. For instance, Folin-Ciocalteu test, ABTS and DPPH assays will
be used to assess the presence of bioactive molecules that could a positive outcome on animal and human
health
Meetresultaten Kunststof GC-elementen: Project C2: Oever- en Bodembescherming met GC
No full textAnome BV en het Innovatie Test Centrum van Rijkswaterstaat-DWW zijn samen met verschillende partners aan het onderzoeken in hoeverre Ground Consolidators (GC\u92s) interessant zouden kunnen zijn voor gebruik in Oever- en bodembescherming. De eerste fase van het onderzoek is afgerond en er is besloten om verdergaand onderzoek te doen. In verband met duurzaamheid van het materiaal, is ervoor gekozen om verder onderzoek te verrichten naar GC-elementen van kunststof. Dit onderzoek is gedaan door een drietal studenten van de TU Delft aan de faculteit Civiele Techniek. Voorliggend document bevat de meetresultaten van de kwali- en kwantitatieve experimenten die zijn uitgevoerd om de eigenschappen van kunststoffen GC\u92s en een pakket GC\u92s te bepalen
Meetresultaten Kunststof GC-elementen: Versie 4
No full textAnome BV en het Innovatie Test Centrum van Rijkswaterstaat-DWW zijn samen met verschillende partners aan het onderzoeken in hoeverre Ground Consilidators (GC\u92s) interessant zouden kunnen zijn voor gebruik in Oever- en bodembescherming. De eerste fase van het onderzoek is afgerond en er is besloten om verdergaand onderzoek te doen. In verband met duurzaamheid van het materiaal, is ervoor gekozen om verder onderzoek te verrichten naar GC-elementen van kunststof. Dit onderzoek is gedaan door een drietal studenten van de TU Delft aan de faculteit Civiele Techniek. Voorliggend document bevat de meetresultaten van de kwali- en kwantitatieve experimenten die zijn uitgevoerd om de eigenschappen van kunststoffen GC\u92s en een pakket GC\u92s te bepalen
Gluten-free vegan functional cookies: an “inclusive” food not only for celiac consumers
No full textCeliac disease, an autoimmune disorder and inflammatory condition induced by gluten, impacts both adults and children. The reported global prevalence of celiac disease stands at approximately 1%, and this figure continues to rise steadily over time. [1]. The condition is treated by eliminating gluten-containing foods from the diet, leading to a significant increase in the demand for gluten-free products [2]. Consequently, many companies want to expand and create new products to meet this demand [3]. The food industry has been incorporating natural components into traditional products to improve and prevent diet-related diseases [4]. There has been a growing interest in adding mushroom powders and extracts because their content of bioactive molecules can enhance nutritional characteristics by providing a unique flavour and aroma [5,6]. Fortifying cereal-based foods with fungal mycelia or sporophores enhances the availability of vitamins, minerals, fibre, beta-glucans, and antioxidants
in baked goods [7]. Among cultivated edible mushrooms, Pleurotus eryngii (DC.) Quél. is globally recognised for its consumption and as a natural reservoir of bioactive compounds, encompassing carbohydrates, peptides, and dietary fibre [8]. In developed economies, plant-based diets have gained considerable popularity, particularly veganism. This shift is due to concerns about animal welfare, personal health, distaste for meat, and ethical and environmental considerations [9]. The global vegan food market has been estimated at 64 billion by 2032 [10]. The increase in sales of Plant-based products is due not only to the increased number of vegans but also to media coverage that emphasises the ethical and health principles of this lifestyle [11]. This survey aimed to develop a gluten-free cookie using plant and mushroom-based ingredients, specifically incorporating P. eryngii powder (PeP) to replace 10% or 20% of the cornmeal. The recipe includes corn flour and starch, vegetable fat, and sugar. Technological analyses were conducted on the raw material, dough, and cookies to determine their proximate composition following AOAC procedures. Sugar composition was analysed by HPLC system coupled to a refraction index (RI) detector. Ergosterol content was analysed by high-performance liquid chromatography (HPLC)
coupled with an ultraviolet (UV) detector. Antioxidant activities were evaluated
through in vitro assays for the ability to inhibit DPPH (2,2-diphenyl-1-picrylhydrazyl)
radicals scavenging and by the evaluation of the Reducing Power (RP). Volatile
organic compounds (VOCs) were evaluated employing solid-phase microextraction
(SPME) in headspace mode, combined with gas chromatography-mass spectrometry
(GC-MS). A sensory evaluation was also conducted.
Results showed that cookies with PeP exhibited higher ergosterol and trehalose
contents and superior antioxidant activity than control cookies. The fibre content
increased, meeting the health claim "high fiber" in PeP-containing trials [12]. Adding
PEP resulted in a change in the chemical-physical characteristics and VOCs. Notably,
the color variation of the cookies, from yellow ochre to light brown, was more
pronounced with increasing PeP. In conclusion, the sensory evaluation indicated a
preference for the test cookies over the control, confirming the suitability of the
product to expand the range of vegan and gluten-free functional foods containing
mushrooms
Microwave-Assisted Extraction of Pleurotus mushrooms cultivated on wine grape pomace and antioxidant activity evaluation
No full textIn accordance with the principles outlined in the National Recovery and Resilience Plan (PNRR), we focused on the concept of sustainable agriculture and circular economy. The primary goal of the project is the eco-sustainable reuse of waste from wineries and vineyards [1], specifically the by-products of cultivating and processing "Nero di Troia" CV grapes supplied by the company "Trulli il Castagno Snc" in Martina Franca (TA) for the purpose of using this waste as a possible growth substrate for
producing edible and medicinal mushrooms. The genus Pleurotus (Fr.) P. Kumm. comprises mushrooms that are economically significant, globally cultivated, widely used in human nutrition, and acknowledged for their medicinal properties [2]. Within this genus, P. ostreatus (Jacq.) P. Kumm., Führer Pilzk. and Pleurotus eryngii (DC.) Quél are among the most extensively cultivated and recognized species worldwide.
The cultivation process of P. ostreatus and P. eryngii on "Nero di Troia" wine pomace was conducted to evaluate its productive efficiency and qualitative characteristics, with potential for large-scale cultivation of wild mushroom. Two different substrates were used for cultivation of P. ostreatus and P.eryngii: wheat straw, as the control substrate, and wine pomace in a 1:1 ratio by dry weight with wheat straw. P.ostreatus showed a good production performance in comparison with P.eryngii, which presented considerable difficulties in growing on wheat straw.
The harvested mushrooms were first dried to a constant weight, pulverised and subjected to Microwave-Assisted Extraction (MAE), a green extraction technique that reduces energy consumption and solvent use compared to conventional methods, aligning with the principles of eco-friendly and sustainable practices. Extractions were conducted at 80 °C for 5 minutes in three different solvents: water, absolute ethanol and ethyl acetate.
Spectrometric analyses on the obtained extracts were performed for a
comprehensive characterization of the bioactive profile of the mushroom extracts, thus possibly highlighting the impact of wine pomace as a substrate on the chemical composition of the mushrooms. The chemical composition of the ethyl acetate P. ostreatus extract was analyzed by gas chromatography-mass spectrometry (GC-MS) and a higher concentration of ergosterol produced in mushrooms cultivated on wine pomace than in those developed on wheat straw was observed. High-resolution mass
spectrometry (HRMS) analysis of the aqueous and ethanolic extracts does not provided comprehensive data. The antioxidant activity of the lyophilized aqueous extracts of P. ostreatus and P. eryngii was also evaluated. The results obtained from Folin-Ciocalteu assay showed
higher polyphenol content in POP (P. ostreatus extract cultivated on wheat straw) samples, with values of about 2 g/100g DM. Flavonoid content was not detected in any samples. Antioxidant activity, determined through (DPPH and FRAP assays), was generally lower for PEV (P. eryngii extract cultivated on wine pomace) samples with respect to POP and POV (P. ostreatus extract cultivated on wine pomace), in turn showing almost similar values. In particular, POP2 exhibited the highest FRAP value
of about 0.79 g/100g DM. These results, in addition to the cultivation aspect, shed light on wine pomace as mushroom cultivation substrate useful in terms of waste valorization and eco-sustainability
The Private Cost of Long-Term Care in Canada: Where You Live Matters
No full textCanadians expect the same access to health care whether they are rich or poor, and wherever they live, often without direct charge at the point of service. However, we find that the private cost of long-term care differs greatly across the country, and within provinces, we find substantial variation, depending on income level, marital status, and, in Quebec alone, on assets owned. A non-married person with average income would pay more than twice as much in the Atlantic provinces as in Quebec, while a couple with one in care would pay almost four times as much in Newfoundland as in Alberta.long-term care, private cost
- …
