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result(s) for
"Deodorization"
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A novel strategy for synthetic microbial community conversion of liquid pig manure into microbial fertilizer
The pig industry generates copious amounts of liquid pig manure (LPM), which poses a great challenge to the environment; conventional treatment of the manure is often time-consuming and inefficient. We developed a novel technique for converting LPM into liquid microbial fertilizer with two steps: (1) screened ammonia nitrogen-degrading strains and synthetic microbial communities (SynCom) were used in combination with H
2
O
2
for the biological deodorization of LPM; and (2) the bio-deodorized and autoclaved LPM was then inoculated with screened SynCom2 to produce liquid microbial fertilizers. The results of bio-deodorization demonstrated that both single ammonia nitrogen-degrading strains and SynCom1 reduced over 90% of the odor and GHGs emissions (NH
3
, H
2
S, CO
2
and CH
4
) from LPM, and decreased the pH, chemical oxygen demand (COD), ammoniacal nitrogen (NH
4
+
-N) and EC to varying extents. The SynCom1 was able to completely eliminate malodorous volatile organic compounds (p-methyl phenol) from LPM, outperforming single ammonia nitrogen-degrading strains. The deodorized LPM treated with SynCom2 exhibited high levels of nutrient concentration (31.58 g/L of total carbon and 3.81 g/L of total nitrogen), microbial biomass (up to 1.92 × 10
10
CFU/mL), plant safety and maturity (germination index > 100%), indicating suitability as microbial fertilizer. Cultivation experiments demonstrated a significant increase of over 70% in shoot length, root length, fresh weight and dry weight of rice seedlings when microbial fertilizers were applied in black soil. Overall, our study provided a valuable direction for the development of potential industrial applications.
Journal Article
Comparative Evaluation of Selected Biological Methods for the Removal of Hydrophilic and Hydrophobic Odorous VOCs from Air
Due to increasingly stringent legal regulations as well as increasing social awareness, the removal of odorous volatile organic compounds (VOCs) from air is gaining importance. This paper presents the strategy to compare selected biological methods intended for the removal of different air pollutants, especially of odorous character. Biofiltration, biotrickling filtration and bioscrubbing technologies are evaluated in terms of their suitability for the effective removal of either hydrophilic or hydrophobic VOCs as well as typical inorganic odorous compounds. A pairwise comparison model was used to assess the performance of selected biological processes of air treatment. Process efficiency, economic, technical and environmental aspects of the treatment methods are taken into consideration. The results of the calculations reveal that biotrickling filtration is the most efficient method for the removal of hydrophilic VOCs while biofilters enable the most efficient removal of hydrophobic VOCs. Additionally, a simple approach for preliminary method selection based on a decision tree is proposed. The presented evaluation strategies may be especially helpful when considering the treatment strategy for air polluted with various types of odorous compounds.
Journal Article
The effect of refining process on the physicochemical properties and micronutrients of rapeseed oils
Information on the physicochemical variability in rapeseed oil from different varieties during each refining process is lacking. Our purpose was to investigate the physicochemical properties, micronutrients and oxidative stability of the oil extracted from the five varieties of rapeseeds during their different stages of refining process. Increase in the acid value, peroxide value and p-anisidine value were detected in the refining, while content of tocopherols, sterols, β-carotene and phenols, which are regarded as important nutritional compounds diminished. Moreover, the loss rate of total phytosterols of all oils during neutralization (9.23-7.3%) and deodorization (9.97-8.27%) were higher than that of degumming (3.01-0.87%) and bleaching (2.75-1.18%). Deodorization affected total tocopherols contents the most, followed by bleaching, neutralization and degumming. There was a remarkable reduction in total content of phenol, β-carotene and oxygen radical absorbance of all oils during refining. The accumulated information can be used in looking for the optimum condition to meet the basic requirements for oil and minimize micronutrients losses so as to increase their market value.
Journal Article
Advances in the Formation and Control Methods of Undesirable Flavors in Fish
Undesirable flavor formation in fish is a dynamic biological process, decreasing the overall flavor quality of fish products and impeding the sale of fresh fish. This review extensively summarizes chemical compounds contributing to undesirable flavors and their sources or formation. Specifically, hexanal, heptanal, nonanal, 1−octen−3−ol, 1−penten−3−ol, (E,E)−2,4−heptadienal, (E,E)−2,4−decadienal, trimethylamine, dimethyl sulfide, 2−methyl−butanol, etc., are characteristic compounds causing off−odors. These volatile compounds are mainly generated via enzymatic reactions, lipid autoxidation, environmentally derived reactions, and microbial actions. A brief description of progress in existing deodorization methods for controlling undesirable flavors in fish, e.g., proper fermenting, defatting, appropriate use of food additives, and packaging, is also presented. Lastly, we propose a developmental method regarding the multifunctional natural active substances made available during fish processing or packaging, which hold great potential in controlling undesirable flavors in fish due to their safety and efficiency in deodorization.
Journal Article
Effect of Washing Method and Intake Concentration on the Removal of Odor and Particulate Matter
This study investigates the effects of different washing methods and intake concentrations on the removal efficiency of odor gases and particulate matter. Odor concentration (OU value) was used as the evaluation criterion, with three concentration gradients established: high (1000–1100 OU), medium (500–600 OU), and low (200–300 OU). The experiment employed water washing, acidic washing (pH = 4), and alkaline washing (pH = 10) to analyze the removal rates across nine treatments. Results indicated that the removal rate of ammonia significantly increased with higher intake concentrations (p < 0.01), while intake concentration had no significant effect on the removal rates of hydrogen sulfide and volatile organic compounds (VOCs). Acidic washing achieved the highest ammonia removal rate (72.68%) (p < 0.01), whereas alkaline washing showed the highest hydrogen sulfide removal rate (64.87%) (p < 0.01). For VOCs, the removal rates for water washing, acidic washing, and alkaline washing were 50.35%, 59.70%, and 61.56%, respectively, which were significantly lower than those for acidic and alkaline washing (p < 0.01). Alkaline washing demonstrated a significantly higher removal rate for methyl mercaptan compared to water washing and acidic washing (p < 0.01), and also for dimethyl sulfide compared to acidic washing (p < 0.05). Trimethylamine and carbon disulfide removal rates by acidic and alkaline washing were significantly higher than those by water washing (p < 0.01). There was no significant difference in styrene removal rates among different washing methods (p > 0.05), although acidic washing showed the best performance. Neither washing method nor intake concentration significantly affected particulate matter removal. It is recommended to combine acidic and alkaline washing for optimal deodorization.
Journal Article
Technologies for deodorization of malodorous gases
There is an increasing number of citizens’ complaints about odor nuisance due to production or service activity. High social awareness imposes pressure on entrepreneurs and service providers forcing them to undertake effective steps aimed at minimization of the effects of their activity, also with respect to emission of malodorous substances. The article presents information about various technologies used for gas deodorization. Known solutions can be included into two groups: technologies offering prevention of emissions, and methodological solutions that enable removal of malodorous substances from the stream of emitted gases. It is obvious that the selection of deodorization technologies is conditioned by many factors, and it should be preceded by an in-depth analysis of possibilities and limitations offered by various solutions. The aim of the article is presentation of the available gas deodorization technologies as to facilitate the potential investors with selection of the method of malodorous gases emission limitation, suitable for particular conditions.
Journal Article
Effects of Supplemental Antioxidative Substances on Micronutrient Retention and Antioxidative Capacity in Rapeseed Oil During Low-Temperature Ethanol Steam Deodorization
This study investigated the effects of four antioxidative substances, α-tocopherol (α-TP), phytosterols (PS), squalene (SQ), and propyl gallate (PG), on micronutrient retention and antioxidative capacity of rapeseed oil during ethanol steam deodorization (ESD, 140–220 °C). Results demonstrated that supplementation with these antioxidants increased the retention rates (percentage relative to initial content) of tocopherols, phenols, carotenoids, phytosterols, and squalene by up to 2.92%, 46.25%, 25.82%, 1.03%, and 60.15%, respectively. These improvements are attributed to the protective effects of the supplemental antioxidative substances against thermal and oxidative degradation. Moreover, α-TP and PG increased the antioxidative capacity of the oil after ESD at 180 °C for 60 min by 10.37% and 5.35%, respectively, which can be attributed to their increased concentrations and synergistic interactions with endogenous antioxidants. A model oil system of caprylic triglyceride supplemented with binary mixtures of antioxidative substances revealed synergistic behavior in blends of α-TP with PG or CE (β-carotene), and of CE with PG or PS, through complementary interactions, whereas antagonism occurred in blends of PS with PG, and of SQ at a high concentration (40.10 mg/100 g) with α-TP, PG or CE, due to unfavorable molecular interactions.
Journal Article
Microbial Deodorization of Gastrodia elata: Aroma Profile Improvement and Gastrodin Enrichment via ANN-GA-Guided Fermentation
The industrial potential of Gastrodia elata is constrained by its distinct sensory characteristics. This work employed a computational optimization approach to refine the solid-state biotransformation using Aspergillus cristatus, aiming to boost the yield of the target metabolite while addressing undesirable volatiles. Through this strategy, the content of the principal bioactive compound reached 0.3887 ± 0.05 mg/g, marking a 1.5-fold increase compared to untreated samples (p = 0.023). Volatile profiling via HS-SPME-GC/MS revealed significant reductions in three major off-flavour contributors: phenethyl alcohol (90.9% decrease, p < 0.01), 3-mercapto-2-pentanone (85.6% decrease, p < 0.01), and 4-aminopyridine (82.8% decrease, p < 0.01). Metabolic analysis elucidated two underlying mechanisms: the suppression of sulphur-containing volatiles through the downregulation of the glutathione and glucosinolate pathways, and the generation of favourable notes via the augmented synthesis of (E, Z)-2,6-nonadienal (7.4-fold) and 2,4-undecadienal (3.3-fold). This study demonstrates how machine learning-driven microbial processing can simultaneously enhance functional constituents and mitigate sensory limitations in herbal materials, offering a viable route for value-added utilization.
Journal Article
Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines
This work aimed at investigating red wine olfactory–oral cross-modal interactions, and at testing their impact on the correlations between sensory and chemical variables. Seventy-four Italian red whole wines (WWs) from 10 varieties, and corresponding deodorized wines (DWs), were evaluated by sensory descriptive assessment. Total phenols, proanthocyanidins, ethanol, reducing sugars, pH, titratable and volatile acidity were determined. PCA results highlighted different sensory features of the 10 wine types. ANOVAs (p < 0.05) showed that olfactory cues might play modulation effects on the perception of in-mouth sensations with 7 (harsh, unripe, dynamic, complex, surface smoothness, sweet, and bitter) out of 10 oral descriptors significantly affected by odours. Three weak but significant positive correlations (Pearson, p < 0.0001) were statistically found and supported in a cognitive dimension: spicy and complex; dehydrated fruits and drying; vegetal and unripe. In the absence of volatiles, correlation coefficients between sensory and chemical parameters mostly increased. Proanthocyanidins correlated well with drying and dynamic astringency, showing highest coefficients (r > 0.7) in absence of olfactory–oral interactions. Unripe astringency did not correlate with polyphenols supporting the idea that this sub-quality is a multisensory feeling greatly impacted by odorants. Results support the significance of cross-modal interactions during red wine tasting, confirming previous findings and adding new insights on astringency sub-qualities and their predictive parameters.
Journal Article