A novel hazelnutt bagasse based activated carbon as sodium borohydride methanolysis and electrooxidation catalyst

In this study, activated carbon is produced from defatted hazelnut bagasse at different activation conditions. The catalytic activities of activated carbons are evaluated for NaBH₄ methanolysis and electrooxidation. These materials are characterized by N₂ adsorption-desorption, FTIR, SEM-EDS and XPS and results show that these materials are prepared successfully. N₂ adsorption-desorption results reveal that activated carbon (FH3-500) has the highest BET surface area as 548 m²/g, total pore volume as 0.367 cm³/g and micropore volume as 0.205 cm³/g. On the orher hand, as a result of hydrogen production studies, FH3-500 activated carbon catalyst has the highest initial hydrogen production rate compared to other materials. At 50 °C, this metal-free activated carbon catalyst has a high initial hydrogen production rate of 13591.20 mL/min.g_cat, which is higher than literature values. Sodium borohydride electrooxidation measurements reveal that FH2-500 also has the highest electrocatalytic activity and stability. Hazelnut pulp-based activated carbons are firstly used as a metal-free catalyst in the methanolysis and electrooxidation of sodium borohydride, and its catalytic activity is good as a metal-free catalyst. The results show that the hazelnut pulp-based activated carbon catalyst is promising as a metal-free catalyst for the methanolysis and electrooxidation of sodium borohydride.     

乳酸菌发酵榛子乳饮料的研究

榛子乳饮料是一种用乳酸菌发酵生产的食品，具有独特榛子香味，类似酸牛奶。本文利用长白山的天然野生果榛子作原料、以嗜热链球菌和保加利亚乳杆菌作为发酵菌，进行混合发酵。杀菌乳液按１：１的配合比，保温４１℃－４２℃下发酵２．５－３ｈ，可以获得满意的发酵乳饮料风味。     

Nanoencapsulation systems to improve solubility and antioxidant efficiency of a grape marc extract into hazelnut paste

Encapsulation of a phenolic grape marc extract to enhance its lipid solubility and antioxidant efficiency for application as a natural preserving agent of hazelnut paste was investigated. Three nanoemulsion based encapsulation systems were tested: an oil/water nanoemulsion; a powder obtained by maltodextrin-assisted spray-drying of the previous and an ethanol/solid–lipid nanoemulsion (the third also applied to resveratrol for comparison). All the samples were mixed with hazelnut paste at different phenolic concentrations (from 1200 to less than 10 ppm of gallic acid equivalents for the original and encapsulated extracts, respectively). An accelerated shelf-life test at 60 °C was carried out until 59 and 98 days (for the original and encapsulated extracts, respectively) with peroxides value monitoring. Paste oxidation followed a first-order kinetics model and was significantly inhibited by extract addition. Encapsulation improved phenolic efficiency against lipid oxidation, by increasing extract dispersability in the paste and preserving the antioxidant activity, with the oil/water nanoemulsion resulting as the best system.