Hermetia illucens Larvae as a Living Bioreactor for Simultaneous Food by-Products Recycling and Useful Oil Production

The effects of feeds containing several food by-products on the fatty acid compositions of Hermetia illucens larvae were studied. Coconut, tomato, apple, and viscera by-products, as well as combinations of control feed containing carbohydrate-rich additives were assayed. Final live weight (mg) and daily growth coefficient (%/day) ranged from 41 and 0.548 (tomato) to 93 and 1.292 (coconut), respectively. Oils containing lauric acid were obtained from larvae-fed vegetable by-products, especially those fed feed containing apple, coconut, and tomato (65.3, 54.4 and 52.3% of total fatty acids, respectively). Feed containing apple and a 1:1 (w/w) mix of control feed and apple by-products yielded the highest proportion of fatty acids in the larvae (23.5 and 15.6 g fatty acids/100 g fresh larvae, respectively). The properties of biodiesel that could be produced from larvae fatty acids were calculated and the following values were obtained: cetane number (58.5–60.2), higher heating value (38.3–39.0 MJ·kg⁻¹), density (0.869–0.873 g·cm⁻³), and induction period, an index of oxidation stability (8.4–150 hours). Such values were within the ranges specified by the ASTM D6751 and Europe EN 14214:2008 standards, while values for cold filter plugging point (−9.6 to 2.8 °C) were adequate for biodiesels intended for use in temperate climates. However, values for kinematic viscosity (2.93–3.58 mm²·s⁻¹) were slightly below the requirements of EN 14214:2008 (3.5–5.0). Overall, larvae fed food by-products produced lauric acid-rich oils, and the calculated properties of the oils were largely suitable for biodiesel production.     

Preparation of marine silage of swordfish, ray and shark visceral waste by lactic acid bacteria

The goal of the present work was to study the efficacy of several lactic acid bacteria (LAB) as bio-silage inoculants of swordfish, ray and shark viscera by-products. A sterilised medium was initially used as a model system for assessing the potential of these microorganisms in batch and fed-batch cultures with re-neutralisation. In all cases, batch cultivations without re-neutralisation led to the highest production and yields of the main metabolites of LAB fermentation (lactic and acetic acids). The dynamics of these metabolites followed a conversion pattern from lactic to acetic acid with a final joint concentration over 16 g/L and final pH lower than 4.5. Both productions were modelled by means of logistic modified equations. In addition, the capability of LAB to ferment the fish visceral wastes was always high and easily reproducible. Finally, the results obtained for non-sterilised fermentations with Lactobacillus casei CECT 4043 were similar to those obtained for sterilised media, and a stable material was obtained after 72 h of culture.     

Evaluation of the performance of recycled textile fibres in the mechanical behaviour of a gypsum and cork composite material

Given the need for using more sustainable constructive solutions, an innovative composite material based on a combination of distinct industrial by-products is proposed aiming to reduce waste and energy consumption in the production of construction materials. The raw materials are thermal activated flue-gas desulphurization (FGD) gypsum, which acts as a binder, granulated cork as the aggregate and recycled textile fibres from used tyres intended to reinforce the material.This paper presents the results of the design of the composite mortar mixes, the characterization of the key physical properties (density, porosity and ultrasonic pulse velocity) and the mechanical validation based on uniaxial compressive tests and fracture energy tests. In the experimental campaign, the influence of the percentage of the raw materials in terms of gypsum mass, on the mechanical properties of the composite material was assessed.It was observed that the percentage of granulated cork decreases the compressive strength of the composite material but contributes to the increase in the compressive fracture energy. Besides, the recycled textile fibres play an important role in the mode I fracture process and in the fracture energy of the composite material, resulting in a considerable increase in the mode I fracture energy.     

A Concept for an Integrated Process Scheme for By-Products from Rice and Sugarcane Processing

The material use of agricultural by-products helps to not only reduce severe environmental problems, but also permits the production of value-added products at the same time. Extensive experiments produced and tested different erosion control blankets, adsorbents, and soil improvers from rice straw, rice husks, and bagasse. This led to the creation of an integrated process scheme, which permits side streams from one branch to be reused in other process branches. This integrated process scheme is presented that is demonstrated and supported by the material balance numbers based on the test results.     

牛副产物——脏器的开发利用现状

我国牛副产物资源极为丰富,在副产物及废弃物的综合利用方面,仍然处在起步阶段,针对国家资源节约型社会建设的不断深入,综述国内外牛副产物的开发利用现状,探讨牛副产物在加工利用中存在的问题、有效利用的必要性和意义,并且对目前牛副产物的开发利用提出几点建议。     

大型大米加工厂副产品收集工艺的设计与应用

大型大米加工厂中副产品产量较大,合理设计稻谷加工过程中副产品的收集工艺,能够提高副产品质量,改善车间作业环境,减少人工。     

Natural products as antimicrobial agents

The use of natural antimicrobial compounds in food has gained much attention by the consumers and the food industry. This is due primarily to two major factors. First, the misuse and mishandling of antibiotics has resulted in the dramatic rise of a group of microorganisms including foodborne pathogens that are not only antibiotic resistant but also more tolerant to several food processing and preservation methods. In addition, increasing consumers' awareness of the potential negative impact of synthetic preservatives on health versus the benefits of natural additives has generated interest among researchers in the development and use of natural products in foods. This has prompted the food industry to look for alternative preservatives that can enhance the safety and quality of foods. Compounds derived from natural sources have the potential to be used for food safety due to their antimicrobial properties against a broad range of foodborne pathogens. This article reviews the antibacterial activity of natural components from different sources including plants, animals, bacteria, algae and mushrooms, and their potential use in food systems.     

柚、柑桔副产物利用的研究进展

柚子、柑桔的副产物包括果皮、种子等，富含多种功能成分，具有重要的开发价值。阐述了柚子及柑桔副产物中主要功能性成分的提取方法及其生物活性和药理特性，综述了国内外对它们开发利用的研究进展，旨在为柚子及柑桔副产物综合利用提供参考依据。     

罗非鱼副产物蛋白水解肽的呈味分析

为了探究罗非鱼副产物蛋白水解物中滋味活性物质的来源,该研究以罗非鱼的鱼皮、鱼头和鱼骨为原料,采用中性蛋白酶、菠萝蛋白酶、风味蛋白酶、复合蛋白酶、木瓜蛋白酶和碱性蛋白酶分别对三种副产物进行酶解,分析比较水解度、分子量、前体蛋白与滋味活性物质的关系。结果表明：三种罗非鱼副产物经过风味蛋白酶水解酶水解8 h后获得最高水解度,分别为14.29%、23.7%和31.86%。经过木瓜蛋白酶水解的副产物酶解液均呈现出显著苦味或酸味,而鱼头经过碱性蛋白酶酶解得到的水解产物具有鲜味,鱼骨则经过菠萝蛋白酶水解得到鲜味,鱼皮经过中性蛋白酶水解表现出鲜味和酸味,但鱼头却呈现出苦味。通过LC-MS/MS鉴定,胶原蛋白、肌原纤维蛋白以及肌浆蛋白是罗非鱼副产物酶解液滋味活性肽的重要味觉活性前体,这些滋味肽的分子量大部分小于1500 u,肽段中疏水性氨基酸残基对罗非鱼副产物滋味的形成具有重要作用,其中蛋氨酸在酶解液的鲜味的形成中起重要贡献。     

饮用水氯化消毒副产物对氯苯酚的研究进展

对氯苯酚是饮用水氯化消毒处理过程中产生的一种氯酚类消毒副产物,其强烈的毒性正引起人们的关注,但毒性机理至今仍未被掌握.介绍了应用于对氯苯酚去除的物理、生物和化学方法,重点突出了高级氧化技术,并针对现有技术去除对氯苯酚研究的一些不足之处,提出了对氯苯酚处理领域今后研究的主要方向和需解决的问题.