在饮水中典型溶解性有机氮酪氨酸氯化生成氯仿的机理分析

饮用水氯化消毒可以有效杀灭细菌, 但同时会产生危害人体健康的消毒副产物(DBP). DBP生成机理研究是有效控制DBP的前提. 溶解性有机氮(DON)是DBP的重要前体物, 选取典型DON-丙氨酸(Ala)、苯丙氨酸(Phe)和酪氨酸(Tyr)作为氯仿(CF)等DBP的前体物, 研究三种氨基酸(AA)的耗氯量和CF产率; 同时考察了Tyr氯化中间产物2,4,6-TCP的氯化特性和CF产率; 采用GC/MS扫描和前线轨道理论验证, 探讨了CF的主要生成路径. 研究发现, 在同等氯化反应条件下, 由于侧链基团的不同, Tyr的耗氯量以及CF产率都明显高于Ala和Phe, 从而说明Tyr确实是一种重要的CF前体物质. CF的主要生成路径为Tyr→ 4-MCP → 2,4-DCP → 2,4,6-TCP → CF. 氯胺消毒工艺可有效控制CF的生成, 并能减少2,4,6-TCP的产生, 但不能确保饮用水的生物安全性. 氯化消毒之前将Tyr等重要前体物去除可能是控制CF等DBP更加有效的措施.     

Production of Plant Proteases and New Biotechnological Applications: An Updated Review

An updated review of emerging plant proteases with potential biotechnological application is presented. Plant proteases show comparable or even greater performance than animal or microbial proteases for by-product valorization through hydrolysis for, for example, cheese whey, bird feathers, collagen, keratinous materials, gelatin, fish protein, and soy protein. Active biopeptides can be obtained as high added value products, which have shown numerous beneficial effects on human health. Plant proteases can also be used for wastewater treatment. The production of new plant proteases is encouraged for the following advantages: low cost of isolation using simple procedures, remarkable stability over a wide range of operating conditions (temperature, pH, salinity, and organic solvents), substantial affinity to a broad variety of substrates, and possibility of immobilization. Vegetable proteases have enormous application potential for the valorization of industrial waste and its conversion into products with high added value through low-cost processes.     

中国制氢技术的发展现状

氢能是一种高效清洁的二次能源,在实现“碳中和”目标中起重要作用。随着制氢规模不断扩大、制氢成本不断降低,氢能将有望与电能共同成为二次能源主体,通过氢电互补推动我国能源结构转型、降低碳排放、保障我国能源安全。目前,我国已成为世界第一大产氢国,主要有三类工业制氢路线:化石燃料重整制氢、工业副产氢和清洁能源电解水制氢。依托清洁能源发展起来的其他制氢新技术,如太阳能光解水制氢、生物质制氢、核能制氢等也受到广泛研究和关注。此外,制氢系统组成复杂,建模和优化难度高,人工智能在制氢系统的预测、评估和优化方面表现出独特的优势,受到国际学者的关注。本文结合最新研究进展,对上述制氢路线的发展情况进行了综述,并通过技术成熟度、经济性和环保性比较,结合国情对我国未来氢气供应结构做出展望。同时,本文综述了人工智能在制氢系统中的最新应用进展,以期为我国制氢工艺发展提供新思路。     

Therapeutic Potential of Tuna Backbone Peptide and Its Analogs: An In Vitro and In Silico Study

Tuna backbone peptide (TBP) has been reported to exert potent inhibitory activity against lipid peroxidation in vitro. Since this bears relevant physiological implications, this study was undertaken to assess the impact of peptide modifications on its bioactivity and other therapeutic potential using in vitro and in silico approach. Some TBP analogs, despite lower purity than the parent peptide, exerted promising antioxidant activities in vitro demonstrated by ABTS radical scavenging assay and cellular antioxidant activity assay. In silico digestion of the peptides resulted in the generation of antioxidant, angiotensin-converting enzyme (ACE), and dipeptidyl peptidase-IV (DPPIV) inhibitory dipeptides. Using bioinformatics platforms, we found five stable TBP analogs that hold therapeutic potential with their predicted multifunctionality, stability, non-toxicity, and low bitterness intensity. This work shows how screening and prospecting for bioactive peptides can be improved with the use of in vitro and in silico approaches.     

Glycerol-Based Retrievable Heterogeneous Catalysts for Single-Pot Esterification of Palm Fatty Acid Distillate to Biodiesel

The by-product of the previous transesterification, glycerol was utilised as an acid catalyst precursor for biodiesel production. The crude glycerol was treated through the sulfonation method with sulfuric acid and chlorosulfonic acid in a reflux batch reactor giving solid glycerol-SO₃H and glycerol-ClSO₃H, respectively. The synthesised acidic glycerol catalysts were characterised by various analytical techniques such as thermalgravimetric analyser (TGA), infrared spectroscopy, surface properties adsorption-desorption by nitrogen gas, ammonia-temperature programmed desorption (NH₃-TPD), X-ray diffraction spectroscopy (XRD), elemental composition analysis by energy dispersive spectrometer (EDX) and surface micrographic morphologies by field emission electron microscope (FESEM). Both glycerol-SO₃H and glycerol-ClSO₃H samples exhibited mesoporous structures with a low surface area of 8.85 mm²/g and 4.71 mm²/g, respectively, supported by the microscopic image of blockage pores. However, the acidity strength for both catalysts was recorded at 3.43 mmol/g and 3.96 mmol/g, which is sufficient for catalysing PFAD biodiesel at the highest yield. The catalytic esterification was optimised at 96.7% and 98.2% with 3 wt.% of catalyst loading, 18:1 of methanol-PFAD molar ratio, 120 °C, and 4 h of reaction. Catalyst reusability was sustained up to 3 reaction cycles due to catalyst deactivation, and the insight investigation of spent catalysts was also performed.     

Comprehensive Analysis of the Structure and Allergenicity Changes of Seafood Allergens Induced by Non-Thermal Processing: A Review

Seafood allergy, mainly induced by fish, shrimp, crab, and shellfish, is a food safety problem worldwide. The non-thermal processing technology provides a new method in reducing seafood allergenicity. Based on the structural and antigenic properties of allergenic proteins, this review introduces current methods for a comprehensive analysis of the allergenicity changes of seafood allergens induced by non-thermal processing. The IgE-binding capacities/immunoreactivity of seafood allergens are reduced by the loss of conformation during non-thermal processing. Concretely, the destruction of native structure includes degradation, aggregation, uncoiling, unfolding, folding, and exposure, leading to masking of the epitopes. Moreover, most studies rely on IgE-mediated assays to evaluate the allergenic potential of seafood protein. This is not convincing enough to assess the effect of novel food processing techniques. Thus, further studies must be conducted with functional assays, in vivo assays, animal trials, simulated digestion, and intestinal microflora to strengthen the evidence. It also enables us to better identify the effects of non-thermal processing treatment, which would help further analyze its mechanism.     

Flavonoid Composition and Antibacterial Properties of Crocus sativus L. Petal Extracts

Saffron petals, which are the main by-products of Crocus sativus L. (Iridaceae family), are produced in large quantities and are known for their many beneficial properties. In this regard, this study aims to investigate the phenolic composition and antibacterial properties of hydroethanolic extracts from Crocus sativus L. petals collected from Serghina (province of Boulmane) in Morocco. The phenolic profiles were characterized using high-performance liquid chromatography coupled to a photodiode array and electrospray ionization mass spectrometry (HPLC-PDA-ESI/MS). The antibacterial potential was evaluated against four bacterial strains potentially causing food-borne disease (Staphylococcus aureus, Salmonella typhimurium, Escherichia coli, and Listeria monocytogenes) using disc diffusion and broth micro-dilution assays. Results showed that a total of 27 phenolic compounds was detected in the Crocus sativus L. petal extracts, which were assigned to flavonoids (kaempferol, quercetin, isorhamnetin, and myricetin derivatives). The most abundant compound was represented by kaempferol-sophoroside isomer (20.82 mg/g ± 0.152), followed by kaempferol-sophoroside-hexoside (2.63 mg/g ± 0.001). The hydroethanolic extracts of Crocus sativus L. petals demonstrated bactericidal effects against Staphylococcus aureus and Listeria monocetogenes and bacteriostatic effects against Escherichia coli and Salmonella typhimurium. Therefore, the by-product Crocus sativus L. petal extracts might be considered as valuable sources of natural antibacterial agents with potential applications in the food and pharmaceutical industries.     

Natural organic matter removal by coagulation during drinking water treatment: A review

Natural organic matter (NOM) is found in all surface, ground and soil waters. An increase in the amount of NOM has been observed over the past 10-20 years in raw water supplies in several areas, which has a significant effect on drinking water treatment. The presence of NOM causes many problems in drinking water and drinking water treatment processes, including (i) negative effect on water quality by causing colour, taste and odor problems, (ii) increased coagulant and disinfectant doses (which in turn results in increased sludge volumes and production of harmful disinfection by-products), (iii) promoted biological growth in distribution system, and (iv) increased levels of complexed heavy metals and adsorbed organic pollutants. NOM can be removed from drinking water by several treatment options, of which the most common and economically feasible processes are considered to be coagulation and flocculation followed by sedimentation/flotation and sand filtration. Most of the NOM can be removed by coagulation, although, the hydrophobic fraction and high molar mass compounds of NOM are removed more efficiently than hydrophilic fraction and the low molar mass compounds. Thus, enhanced and/or optimized coagulation, as well as new process alternatives for the better removal of NOM by coagulation process has been suggested. In the present work, an overview of the recent research dealing with coagulation and flocculation in the removal of NOM from drinking water is presented.     

氢化物发生-原子荧光法测定海产品中的砷和汞

采用硝酸-高氯酸混合酸湿法消解处理样品,以氢化物发生原子荧光法测定了饶平海域柘林湾中不同养殖场的牡蛎、鱼、虾等海产品中的砷和汞。在最佳测试条件下测得砷和汞的检出限为0.020μg/L和0.009μg/L,相对标准偏差为0.04%~0.11%,回收率为99.2%~106.2%和92.4%~108.0%。     

Aroma-Active Compounds in Robusta Coffee Pulp Puree—Evaluation of Physicochemical and Sensory Properties

Wet coffee processing generates a large amount of coffee pulp waste that is mostly disposed of in the processing units. To reduce this waste and the associated environmental burden, an alternative strategy would be to exploit the coffee pulp to produce a durable and stable consumable product. Accordingly, a puree produced from Robusta coffee pulp was investigated in relation to its physicochemical and sensory properties. After thermal and chemical stabilization, the obtained puree (pH 3.6) was found to exhibit a multimodal particle size distribution, shear-thinning behavior, and lower discoloration, as well as an antioxidant capacity of 87.9 µmol_TE/g_DM. The flavor of the puree was examined by sensory evaluation and the corresponding analyses of aroma-active volatile compounds, as determined using aroma extract dilution analyses (AEDA) and gas chromatography-mass spectrometry/olfactometry (GC-MS/O). The puree was characterized by dominant fruity (4.4), floral (3.4), citrusy (3.3) and hay-like (3.3) odor impressions. The aroma-active compounds were predominantly aldehydes, acids, and lactones, whereby (E)-β-damascenone, geraniol, 4-methylphenol, 3-hydroxy-4,5-dimethylfuran-2(5H)-one, and 4-hydroxy-3-methoxybenzaldehyde exhibited the highest flavor dilution (FD) factor (1024), thereby indicating their high impact on the overall aroma of the puree. This study demonstrates an approach to stabilize coffee pulp to produce a sweet, fruity puree with comparable physical properties to other fruit purees and that can be used as a new and versatile flavoring ingredient for various food applications.