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Subquality argan kernels are 30% cheaper than the regular kernels mandatory used to prepare edible argan oil. The use of these argan kernels for the preparation of argan oil intended to be a cosmetic ingredient, after bleaching and deodorization, is therefore particularly economically appealing. The oxidative stability of Argan oil prepared from subquality kernels is unknown. It was evaluated over a period of storage of 12 weeks at 60 °C, then compared with that of argan oil stored under the same conditions and originating from the same initial batch, but which had subsequently been simply bleached and deodorized (physical refining). Physical refining led to an increase in initial oil quality due the loss of free fatty acids (up to 30% for refined argan oil), primary and secondary oxidation products but also to a dramatic decrease of the oxidative stability of argan oil caused by the loss of tocopherols, witnessed by the up to 94% loss after 12 weeks under accelerated storage conditions. As a conclusion, the oxidative stability of argan oil prepared from subquality argan kernels remains difficult to be adequately and efficiently evaluated since the initial quality of the argan kernels is the subject of great variations. [ABSTRACT FROM AUTHOR]

Chloropropanols, their fatty acid esters, and glycidol and its fatty acid esters (GEs) are process contaminants in foods that pose potential health risks. These contaminants typically arise during the deodorization process of vegetable oils, particularly in high concentrations within oils like palm oil and products derived from them, such as margarine, baked goods, pastries, and infant formula. Chloropropanol esters and GE can hydrolyze under the influence of lipases, forming chloropropanols. Elevated temperatures during food production can lead to the release of free 3-chloro-1,2-propanediol (3-MCPD) or free 2-chloro-1,3-propanediol (2-MCPD) in products containing both fat and salt. The exposure to these contaminants, especially for infants and young children, raises concerns about potential health hazards. While extensive research has focused on 3-MCPD, 2-MCPD, and GE, knowledge regarding other chloropropanols such as 1,3-dichloro-2-propanol (1,3-DCP), 2,3-dichloro-1-propanol (2,3-DCP), and their fatty acid esters remains limited. This review aims to provide a comprehensive overview encompassing formation mechanisms, analysis methods, toxicological implications, occurrence patterns, exposure levels, mitigation strategies, and legislative considerations concerning these contaminants. [ABSTRACT FROM AUTHOR]

Rabbit meat is tender, high in protein, low in fat and cholesterol, and offers several nutritional benefits. However, it has a stronger taste and can be challenging to cook. The global rabbit industry has been developing steadily, and China's total rabbit meat production has exceeded half of the world's total production in 2021. Along with the progress of the production process, the meat of the nutrition and taste at the same time, to improve smell also can get better control, solved the problems met in rabbit meat production. This article discusses the attributes of rabbit meat and outlines the deodorization, texture adjustment, and water retention techniques currently used in rabbit meat processing, aiming to offer a theoretical foundation for the advancement of rabbit meat processing technology. [ABSTRACT FROM AUTHOR]

This study explored an innovative design of a drain cover for dirt removal, deodorization, and pest control. The research methods used in this study included an analysis of the literature, the TRIZ method and general design, and application of human factors engineering. Firstly, the contradiction matrix of the TRIZ method was used to find out the corresponding principles of invention for analysis. Based on the reference of the most innovative design, a drainage cover with rapid cleansing, deodorization, insect-repellent properties, and quick return was designed, and universal design was used to make the drainage cover. The innovative design can be more widely used to allow users to interact with the environment and products more harmoniously, and the innovative design of the drainage cover was faster and more hygienic through the human–computer interaction in the project. Additionally, the design was validated through analyses using the IPA and Kano models, confirming that it met the users' requirements and expectations. The prototype's structure was drawn by Autodesk Inventor drawing software (2024). The research results are as follows. We designed a sliding groove and the sliding block on the drainage cover so that the drainage cover could achieve the effect of rapid cleansing by sliding the sliding block. In terms of the odor control and pest prevention, we designed the odor-resistant block and the water filter under the drain cover so that the odor below the drain would not float upwards. And the pests in the drain hole cannot climb out. In terms of the improved operational design, the sliding block could be quickly returned and the use of the pushing aid to not touch the dirt. The successful development of the product validated the effectiveness of this research method for innovative product design and suggests its applicability for the development of other products. [ABSTRACT FROM AUTHOR]

Changes in the flavor and taste profiles of Paddy Field Carp after deodorization with perilla juice (PJ), cooking wine (CW) and a mixture of the two (PJ-CW) were analyzed using the E-nose, E-tongue, gas chromatography–ion mobility spectrometry (GC-IMS), free amino acid analysis and taste nucleotide analysis. The E-nose and E-tongue revealed that deodorization reduced the content of sulfur-containing compounds, enhanced umami, bitterness, sourness and astringency, and decreased saltiness. PCA and OPLS-DA analysis successfully distinguished between the effects of the treatments. Free amino acids increased from 8777.67 to 11,125.98 mg/100 g and umami amino acids increased from 128.24 to 150.37 mg/100 g after PJ-CW deodorization (p < 0.05). Equivalent umami concentration (EUC) comparisons showed that PJ-CW treatment produced the greatest synergistic umami enhancement (to 3.15 g MSG equiv./100 g). GC-IMS detected 52 aroma compounds; PJ treatment produced the greatest diversity of aldehydes, including heptanal, nonanal, hexanal, 3-methylbutanal, (E)-2-heptenal and (E,E)-2,4-heptadienal. The total content of volatile flavor compounds was the highest after PJ-CW treatment, and the content of many characteristic flavor substances (3-hydroxy-2-butanone, benzaldehyde, 5-methyl-2(3H)-furanone) increased. These findings provided a theoretical basis for the further development of deodorization methods for Paddy Field Carp. [ABSTRACT FROM AUTHOR]

Obesity has become one of the most serious chronic diseases threatening human health. Its onset and progression are closely related to the intestinal microbiota, as disruption of the intestinal flora promotes the production of endotoxins and induces an inflammatory response. This study aimed to investigate the variations in the physicochemical properties of various refined tea seed oils and their impact on intestinal microbiota disorders induced by a high-fat diet (HFD) through dietary intervention. In the present study, C57BL/6J mice on a HFD were randomly divided into three groups: HFD, T-TSO, and N-TSO. T-TSO and N-TSO mice were given traditionally refined and optimized tea seed oil for 12 weeks. The data revealed that tea seed oil obtained through degumming at 70 °C, deacidification at 50 °C, decolorization at 90 °C, and deodorization at 180 °C (at 0.06 MPa for 1 h) effectively removed impurities while minimizing the loss of active ingredients. Additionally, the optimized tea seed oil mitigated fat accumulation and inflammatory responses resulting from HFD, and reduced liver tissue damage in comparison to traditional refining methods. More importantly, N-TSO can serve as a dietary supplement to enhance the diversity and abundance of intestinal microbiota, increasing the presence of beneficial bacteria (norank_f__Muribaculaceae, Lactobacillus, and Bacteroides) while reducing pathogenic bacteria (Alistipes and Mucispirillum). Therefore, in HFD-induced obese C57BL/6J mice, N-TSO can better ameliorate obesity compared with a T-TSO diet, which is promising in alleviating HFD-induced intestinal microbiota disorders. [ABSTRACT FROM AUTHOR]

A semi‐preparative liquid chromatographic system (LC‐Prep) has been used to isolate and collect the main oxidation products generated from β‐sitosterol, campesterol, and stigmasterol, which represent the main sterols detected in vegetable oils. In less than 50 min, 15 different phytosterol oxidation products (POPs) were separated with a satisfactory resolution (R >1) and collected. From each pure phytosterol standard the 5,6α‐epoxy (α‐E), 5,6β‐epoxy (β‐E), 7‐keto (7‐K), 7α‐hydroxy (7α‐H), and 7β‐hydroxy (7β‐H) isomers were obtained. The purity of POPs was >90%. Then, the obtained pure POPs were used to validate an HPLC‐Orbitrap‐HRMS analytical method. The LOD and LOQ determined in medium chain triacylglycerols were >0.012 and >0.039 ng/mL, respectively; whereas the recoveries ranged between 82% and 98%. The suitability of the analytical method was evaluated on palm oil (PO), palm olein (POL), and high oleic sunflower oil (HOSO) during the whole refining processing (crude oil, neutralization and degumming, bleaching and deodorization) and under storage conditions (45°C, 16 days). In the refining steps, the total POPs content significantly increased (p < 0.05) by 29%, 20%, and 13% in PO, POL, and HOSO, respectively. The highest amount was found in HOSO (15.046 mg/kg), followed by POL (1.067 mg/kg) and PO (0.538 mg/kg). Under storage conditions, the content of POPs did not significantly (p > 0.05) change and was lower than 8.965 mg/kg. The developed semi‐preparative liquid chromatographic system coupled to the LC‐Orbitrap‐HRMS method demonstrated to be a useful and valid tool for a robust, precise, accurate, and sensitive determination of POPs in refined and stored vegetable oils. [ABSTRACT FROM AUTHOR]

Abstract Rabbit meat is tender, high in protein, low in fat and cholesterol, and offers several nutritional benefits. However, it has a stronger taste and can be challenging to cook. The global rabbit industry has been developing steadily, and China's total rabbit meat production has exceeded half of the world's total production in 2021. Along with the progress of the production process, the meat of the nutrition and taste at the same time, to improve smell also can get better control, solved the problems met in rabbit meat production. This article discusses the attributes of rabbit meat and outlines the deodorization, texture adjustment, and water retention techniques currently used in rabbit meat processing, aiming to offer a theoretical foundation for the advancement of rabbit meat processing technology.

Consumption of garlic leads to the persistence of “garlic breath” due to the presence of malodorous sulfur volatiles which may persist for as long as 24 h. Therefore, the purpose of this study is to investigate the effect of yogurt and its components on the deodorization of garlic sulfur volatiles in breath and study the roles of these components in deodorization. Raw garlic was consumed with different treatments and at different times for breath analysis. Different components were mixed with the garlic for headspace analysis. Volatiles were measured using selected-ion flow-tube mass spectrometry. Consuming yogurt at the same time as garlic was more effective than consuming it before or after. Yogurt was the most effective at deodorization, followed by the emulsion, then protein or fat alone. Decreasing the pH of protein solutions increased deodorization because changes to the structure of the proteins exposed more binding sites for the volatiles, while decreasing the pH of water or fat had no effect on deodorization. Whey protein deodorized better than casein due to the presence of more cysteine binding sites for volatiles. This study proposes that the fat, protein, microbial culture, and water in yogurt have synergistic effects on the deodorization of garlic volatiles. This study’s findings can help in the development of novel products targeting sulfur volatiles, with broad applications for mitigating malodors produced by garlic.

Consumption of garlic leads to the persistence of "garlic breath" due to the presence of malodorous sulfur volatiles which may persist for as long as 24 h. Therefore, the purpose of this study is to investigate the effect of yogurt and its components on the deodorization of garlic sulfur volatiles in breath and study the roles of these components in deodorization. Raw garlic was consumed with different treatments and at different times for breath analysis. Different components were mixed with the garlic for headspace analysis. Volatiles were measured using selected-ion flow-tube mass spectrometry. Consuming yogurt at the same time as garlic was more effective than consuming it before or after. Yogurt was the most effective at deodorization, followed by the emulsion, then protein or fat alone. Decreasing the pH of protein solutions increased deodorization because changes to the structure of the proteins exposed more binding sites for the volatiles, while decreasing the pH of water or fat had no effect on deodorization. Whey protein deodorized better than casein due to the presence of more cysteine binding sites for volatiles. This study proposes that the fat, protein, microbial culture, and water in yogurt have synergistic effects on the deodorization of garlic volatiles. This study's findings can help in the development of novel products targeting sulfur volatiles, with broad applications for mitigating malodors produced by garlic. [ABSTRACT FROM AUTHOR]

Camellia seed oil (CSO), as a nutrient-rich edible oil, is widely used in foods, cosmetics, and other fields. In this work, the extraction, deacidification, decolorization, and deodorization processes of CSO were respectively optimized for meeting injectable oil standards. The results showed that the CSO extraction rate reached the highest level of 94% at optimized conditions (ultrasonic time, 31.2 min; reaction pH, 9.2; and reaction time, 3.5 h). The physicochemical indexes of CSO and 10 other vegetable oils were evaluated by the principal component analysis method, and the overall scores of vegetable oils were ranked as camellia seed oil > olive oil > rice oil > peanut oil > sesame oil > corn oil > soybean oil > sunflower oil > rapeseed oil > walnut oil > flaxseed oil. The physicochemical indicators of CSO were the most ideal among the 11 vegetable oils, which means that CSO is suitable as an injectable oil. Through the optimized processes of the deacidification, decolorization, and deodorization, the CSO acid value was reduced to 0.0515 mg KOH/g, the decolorization rate reached a maximum of 93.86%, and the OD430 was 0.015, meeting the requirement (≤0.045 of OD430) of injectable oil. After the deodorization process, these parameters of the refractive index, acid value, saponification value, iodine value, absorbance, unsaponifiable, moisture and volatiles, fatty acid composition, and heavy metal limits all met the pharmacopoeia standards of injectable oil in many countries and regions. The possibility of CSO as an injectable oil was first verified through refining-process optimization and nutritional index analysis, providing an important technical reference for the high-value utilization of vegetable oil. [ABSTRACT FROM AUTHOR]

This article is devoted to the search for effective ways of neutralizing sewage sludge to obtain sludge-based reclamation material. It was necessary to solve the problems of deodorizing the sludge and fixing the mobile forms of heavy metals in its composition. The composition, effective for solving the assigned problems, was experimentally determined; it included quicklime, sodium hypochlorite and peat. In the presence of sodium hypochlorite in the sludge-based composition, oxidation processes occur with the chemical transformation of ammonia and hydrogen sulfide into non-toxic and odorless compounds. Lime combined with peat promotes the humification of sewage sludge and the binding of heavy metals. Based on the composition that showed the best results, a technology has been developed for the chemical treatment of sewage sludge in situ to produce reclamation material. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Changes in the flavor and taste profiles of Paddy Field Carp after deodorization with perilla juice (PJ), cooking wine (CW) and a mixture of the two (PJ-CW) were analyzed using the E-nose, E-tongue, gas chromatography–ion mobility spectrometry (GC-IMS), free amino acid analysis and taste nucleotide analysis. The E-nose and E-tongue revealed that deodorization reduced the content of sulfur-containing compounds, enhanced umami, bitterness, sourness and astringency, and decreased saltiness. PCA and OPLS-DA analysis successfully distinguished between the effects of the treatments. Free amino acids increased from 8777.67 to 11,125.98 mg/100 g and umami amino acids increased from 128.24 to 150.37 mg/100 g after PJ-CW deodorization (p < 0.05). Equivalent umami concentration (EUC) comparisons showed that PJ-CW treatment produced the greatest synergistic umami enhancement (to 3.15 g MSG equiv./100 g). GC-IMS detected 52 aroma compounds; PJ treatment produced the greatest diversity of aldehydes, including heptanal, nonanal, hexanal, 3-methylbutanal, (E)-2-heptenal and (E,E)-2,4-heptadienal. The total content of volatile flavor compounds was the highest after PJ-CW treatment, and the content of many characteristic flavor substances (3-hydroxy-2-butanone, benzaldehyde, 5-methyl-2(3H)-furanone) increased. These findings provided a theoretical basis for the further development of deodorization methods for Paddy Field Carp.

This study aimed to evaluate the effect of two circulation modes of a plasma deodorization unit on the air environment of pig-fattening houses in winter. Two pig-fattening houses were selected, one of which was installed with a plasma deodorizing device with two modes of operation, alternating internal and external circulation on a day-by-day basis. The other house did not have any form of treatment and was used as the control house. Upon installing the system, this study revealed that in the internal circulation mode, indoor temperature and humidity were sustained at elevated levels, with the NH3 and H2S concentrations decreasing by 63.87% and 100%, respectively, in comparison to the control house. Conversely, in the external circulation mode, the indoor temperature and humidity remained subdued, accompanied by a 16.43% reduction in CO2 concentration. The adept interchange between these two operational modes facilitates the regulation of indoor air quality within a secure environment. This not only effectively diminishes deleterious gases in the pig-fattening house but also achieves the remote automation of environmental monitoring and hazardous gas management; thereby, it mitigates the likelihood of diseases and minimizes breeding risks. [ABSTRACT FROM AUTHOR]

Microfl ora composition and antibacterial effect against Escherichia coli of plant extracts from different parts of Lavandula angustifolia and with different solvents were analyzed to determine variants to be used as microbial additives for enrichment with benefi cial microfl ora, decontamination and deodorization of composts contaminated with E. coli. The highest total quantity of microorganisms was found in the decoction variant (whole plant and roots), and the lowest in the tincture variant (whole plant). The quantity of non-sporulating bacteria predominates in most variants. A signifi cant increase of actinomycetes was found in the tincture and medical vinegar variants. The acidifi cation of the environment leads to an increase in the quantity of mold fungi in the medicinal vinegar. Antibacterial effect against Esherichia coli for three tested strains (NMIMCC 3397 (WDCM 00012; ATCC 8739), NMIMCC 3398 T (WDCM 00090; ATCC 11775), NMIMCC 8905 (ATCC 35218)) was similar for the individual plant parts and the same for variants with whole plants. Lavender extracts, medicinal vinegar variant (individual plant parts and whole plant), as well as a decoction variant with a whole plant, showed stronger antibacterial activity against Escherichia coli. The concentration of all parts of the plant in “whole plant” extracts increased antibacterial activity compared to extracts with a concentration from a single specifi c part of the plant (roots, leaves, stems). Antibacterial activity against Escherichia coli remained lower even when whole plant was used for medicinal wine and medicinal oil variants. The choice of solvent probably has some effect on the diameter of the growth inhibition zone. The addition of Lavender extract (decoction variant, whole plant) to compost variants increased the quantity of nonpathogenic microfl ora in them. At the same time, the composts were decontaminated from the presence of Escherichia coli. The composts smelled of soil and lavender. The antibacterial effect of the lavender extract (decoction variant) against Escherichia coli strongly positively depends on the quantity of non-pathogenic microfl ora in it and in the composts after its application. The studied lavender plant extracts (best variant decoction, whole plant) can be applied as microbial additives, disinfectants against Escherichia coli and deodorizers of composts. [ABSTRACT FROM AUTHOR]

Infant formula contains 3-monochloropropane-1,2-diol esters (3-MCPDE), which are formed during the deodorization step of vegetable oil refining. The European Food Safety Authority stated that 3-MCPDE can be hydrolyzed in the gastrointestinal tract to free-form 3-monochloropropane-1,2-diol (3-MCPD), which has potential toxicity and can be rapidly absorbed. Evaluating the effect of 3-MCPD on nutrition absorption is a prerequisite for establishing effective management strategies. A total of 66 crucial lipid molecules associated with 3-MCPD were identified based on debiased sparse partial correlation analysis. 3-MCPD affected triglyceride hydrolyzation and increased the concentration of undigested sn -2 palmitate (9.57 to 17.06 mg kg−1). 3-Monochloropropane-1,2-diol reduced the bioaccessibility of fatty acids, and more short- (31.42 to 58.02 mg kg−1) and medium-chain fatty acids (17.03 to 26.43 mg kg−1) remained unabsorbed. Lipidomic profiles of infant formula models spiked with different 3-MCPDE levels were investigated, and the results were consistent with the experiments with the commercial formula indicating lipid alteration was mainly affected by the digestive 3-MCPD. The formation of 3-MCPD ester-pancreatic lipase with the binding energy of −4.9 kcal mol−1 was more stable than triglyceride-pancreatic lipase (−4.0 kcal mol−1), affecting triglyceride hydrolyzation. 3-Monochloropropane-1,2-diol was bound to Glu13 and Asp331 residues of the pancreatic lipase via hydrogen bonds, which resulted in a conformational change of pancreatic lipase and spatial shielding effect. The existence of the spatial-shielding effect reduced the accessibility of pancreatic lipase and further affected triglyceride hydrolyzation. These findings indicated that 3-MCPD obstructed nutrient acquisition and laid the foundation for the subsequent nutrition enhancement design. [ABSTRACT FROM AUTHOR]

Sea cucumber has many physiological functions, such as anti-tumor, anti-coagulation, anti-oxidation and immunity regulation. It has high edible and medicinal value, and has received much attention in nutrition and health care. There are few researches on the exploitation and utilization of sea cucumber viscera at home and abroad, and a lack of knowledge about the active components of sea cucumber viscera. The viscera of sea cucumber is often discarded as a by-product of processing and can not be fully utilized. At present, the utilization of sea cucumber viscera mainly focuses on the identification of active components and the removal of fishy products, and the research on the development of products is less. Based on the nutrients and active components of sea cucumber viscera, this paper expounds the processing and utilization of sea cucumber intestines, eggs, sperms, gonads and viscera, the establishment of removing fishy smell methods and the potential development direction of products from three aspects of papers, authorized patents and health food. In general, at present, there are generally shortcomings such as inconsistent processing methods of active components of sea cucumber offal and unclear practical ingredients of health food. With the development of processing technology, the comprehensive utilization of sea cucumber viscera by enzymatic hydrolysis and extraction will become an important direction.

With the growing demand for a natural deodorizer, ginger, garlic and coriander extracts were proposed to remove the fishy smell of tilapia fillets. The effects of different concentrations of ginger, garlic and coriander extracts on the fishy smell value, fat oxidation and total bacterial count of tilapia fillet were studied by single factor experiments. Then the proportion of the three extracts was optimized by response surface test. The results showed that ginger, garlic and coriander extracts at concentrations of 6~8 g/L could effectively reduce the fishy smell value of fresh tilapia fillets and inhibit the production of fishy smell during cold storage. All of the three extracts could significantly inhibit the increase of thiobarbital acid value at concentrations of 8 g/L and the garlic extract had better inhibition effect. Ginger, garlic and coriander extracts could effectively reduce the total bacterial count of tilapia fillets during cold storage at concentrations of 8, 8, 10 g/L respectively. The antibacterial effect of garlic extract was better than the other extracts. The optimum compound concentrations of the three extracts to remove the fishy smell were as follow: 8.9 g/L of ginger extract, 7.5 g/L of garlic extract and 5.8 g/L of coriander extract. The fishy smell value of fresh tilapia fillet was 0.42 in this optimum formula. The compound combination of ginger, garlic and coriander extracts had a better effect on removing fishy smell of tilapia fillet.

Camellia seed oil (CSO), as a nutrient-rich edible oil, is widely used in foods, cosmetics, and other fields. In this work, the extraction, deacidification, decolorization, and deodorization processes of CSO were respectively optimized for meeting injectable oil standards. The results showed that the CSO extraction rate reached the highest level of 94% at optimized conditions (ultrasonic time, 31.2 min; reaction pH, 9.2; and reaction time, 3.5 h). The physicochemical indexes of CSO and 10 other vegetable oils were evaluated by the principal component analysis method, and the overall scores of vegetable oils were ranked as camellia seed oil > olive oil > rice oil > peanut oil > sesame oil > corn oil > soybean oil > sunflower oil > rapeseed oil > walnut oil > flaxseed oil. The physicochemical indicators of CSO were the most ideal among the 11 vegetable oils, which means that CSO is suitable as an injectable oil. Through the optimized processes of the deacidification, decolorization, and deodorization, the CSO acid value was reduced to 0.0515 mg KOH/g, the decolorization rate reached a maximum of 93.86%, and the OD430 was 0.015, meeting the requirement (≤0.045 of OD430) of injectable oil. After the deodorization process, these parameters of the refractive index, acid value, saponification value, iodine value, absorbance, unsaponifiable, moisture and volatiles, fatty acid composition, and heavy metal limits all met the pharmacopoeia standards of injectable oil in many countries and regions. The possibility of CSO as an injectable oil was first verified through refining-process optimization and nutritional index analysis, providing an important technical reference for the high-value utilization of vegetable oil.

Camelina oil is highly unsaturated and is a rich source of omega-3 fatty acids. Camelina oil contains high amounts of tocopherol which confers a reasonable shelf life without the need for special storage conditions. Generally crud oils contain many unwanted matters which must be removed to yield a stable product with a bland or pleasant taste. Chemical refining includes degumming, neutralization, bleaching and deodorization as separate process. In this study, the qualitative (FFA and PV) and compositional characteristics of camelina oil obtained from four regions of Ilam, Kermanshah, Hamedan and Fars were investigated after chemical refining operations. Changes in composional specifications were also evaluated before and after the final stage of refining, deodorization.Oils were extracted from camelina seeds from above region by soxhlet method, The extracted oils were refined. Fatty acid methyl ester (FAME), tocopherols FFA and PV were determined. Collected data was subjected to a one- way analysis of variance and Duncan's posthoc at the P

In this study, based on the evaluation of fishy value and sensory evaluation, this study determined that soaking in a 1% salt solution for 60 min had a significant impact on the deodorization of beef liver (p < 0.05). The results showed that salt infiltration promoted the release of fishy substances, improving the edible and processing performance of beef liver. The identification of flavor compounds in raw and roasted beef liver via GC–IMS implies that (E)–2–octenal–M, (E)–3–penten–2–one–M, ethyl acetate–M, ethyl acetate–D, and methanethiol are closely related to improving the flavor of beef liver; among them, (E)–2–octenal–M, (E)–3–penten–2–one–M, and methanethiol can cause beef liver odor, while nonanal–M, octanal–M, benzene acetaldehyde, n–hexanol–D, butyl propanoate–M, heptanal–D, heptanal–M, and 3–methylthiopropanal–M had significant effects on the flavor formation of beef liver steak. The determination of reducing sugars revealed that salt soaking had no significant effect on the reducing sugar content of beef liver, and the beef liver steak was significantly reduced (p < 0.05), proving that reducing sugars promoted the formation of beef liver steak flavor under roasting conditions. Fatty acid determination revealed that salt soaking significantly reduced the content of polyunsaturated fatty acids in beef liver (p < 0.05), promoting the process of fat degradation and volatile flavor production in the beef liver steak. Salt plays a prominent role in salting–out and osmosis during deodorization and flavor improvement. Through controlling important biochemical and enzymatic reactions, the release of flavor substances in a food matrix was increased, and a good deodorization effect was achieved, which lays a foundation for further research on the deodorization of beef liver and the flavor of beef liver steak. [ABSTRACT FROM AUTHOR]

Garlic contains sulfur volatiles that cause a bad odor after consumption. The objective of this study was to understand how yogurt and its components cause deodorization. Raw and fried garlic samples were mixed with various treatments and measurements of volatiles were conducted using a selected-ion flow-tube mass spectrometer. Frying garlic significantly reduced almost all sulfur volatile compounds. Raw garlic was deodorized more than fried garlic by all of the treatments. Fat, protein and water significantly reduced the concentration of sulfur-based volatiles in garlic. At the same concentration, either fat or protein produced higher deodorization, depending on the hydrophobicity of the volatile. Whey protein, casein and their complex all caused deodorization. Increasing the pH to 7 or heating changed the structure of the proteins and decreased the deodorization of the volatiles, showing the importance of proteins for deodorization. As the quantity of fat increased, the deodorization of the volatiles also increased. Foods with higher fat or protein content can be formulated to offer a potential solution to reduce the unpleasant odor associated with garlic consumption. [ABSTRACT FROM AUTHOR]

This article is devoted to the search for effective ways of neutralizing sewage sludge to obtain sludge-based reclamation material. It was necessary to solve the problems of deodorizing the sludge and fixing the mobile forms of heavy metals in its composition. The composition, effective for solving the assigned problems, was experimentally determined; it included quicklime, sodium hypochlorite and peat. In the presence of sodium hypochlorite in the sludge-based composition, oxidation processes occur with the chemical transformation of ammonia and hydrogen sulfide into non-toxic and odorless compounds. Lime combined with peat promotes the humification of sewage sludge and the binding of heavy metals. Based on the composition that showed the best results, a technology has been developed for the chemical treatment of sewage sludge in situ to produce reclamation material.

The global demand for algae-derived products is following consumer preferences for healthy, nutritious, and vegan products. However, some unpleasant odors, such as fishy and earthy/muddy, have restricted algae processing in foodstuff. Thus, strategies and alternatives are necessary to avoid off-flavors and odors. Deodorization is an important step in removing off-flavor substances from algal biomass used as foods and ingredients, such as volatile compounds and free fatty acids. These substances are attenuated when thermal processes are used in biorefining. In the first step of this review, we address how these substances occur and affect the quality of algae and algal by-products. Then, strategies to avoid odor and off-flavor formation through deodorization technologies are discussed. Finally, the patent landscape from the last five years was researched and studied, indicating recent technologies to preserve product quality. Deodorization is a potential alternative for removing undesirable substances from algae-derived food products. The patent landscape showed 381 technologies around the world mainly focused on physicochemical and bioprocessing methods. This approach shows that the newest deodorization strategies developed by biotechnology companies seek a balance between thermal and chemical processes, maintaining algae's quality and nutritional properties, which can be affected by regular processes. Deodorization remains a challenging step for the development of new food products

Off-flavor is one of the limiting factors in the quality and commercial acceptability of evening primrose oil (EPO). The results of this study demonstrated that ultraviolet light irradiated with titanium dioxide (UV/TiO2) was able to effectively reduce odorous aldehyde concentrations, which would produce undesired flavors. Specifically, reductions in the E-2-Decenal, 1-octen-3-ol and hexanoic acid in EPO reached 50, 75.2 and 61.4% after a UV/TiO2 process of 5 min, respectively. The odor active values (OAV) and hierarchical cluster analysis (HCA) showed that the result of the 5 min group was similar to that of the original oil. In addition, the physicochemical characteristics of EPO after processing did not change significantly. The result of the aroma profile analysis was consistent with the OAV and HCA results. Therefore, it has been concluded that 5 min UV/TiO2 treatment could degrade some volatile compounds and provide a potential deodorization method for industry. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Introduction: Camelina is an oilseed crop that belongs to the Brassicacea family. Camelina is a low- input crop with minimum nutrient requirement and can grow well in low fertility or saline soils when compared to other oil- seed crops like canola, soybean or sunflower. Camelina oil is highly unsaturated and is a rich source of omega-3 fatty acids. The ratio of linoleic acid (LA n-6) to linolenic acid (ALA n-3) in camelina is unique compared to common vegtable oils such as soybean. Camelina oil contains high amounts of tocopherol, which confers a reasonable shelf life without the need for special storage conditions. Generally, crud oils contain many unwanted matters, which must be removed to yield a stable product with a bland or pleasant taste. Therefore, efficient industrial processing involves removing these unpleasant impurities. The processing involves a series of purifying steps, which may be chemical (caustic refining) or physical (bleaching, deodorization). Chemical refining includes degumming, neutralization, bleaching and deodorization as separate process. In this study, the qualitative (FFA and PV) and compositional characteristics of camelina oil obtained from four regins of Ilam, Kermanshah, Hamedan and Fars were investigated after chemical refining operations. Changes in composional specifications were also evaluated before and after the final stage of refining, deodorization. Materials and methods: Oil was extracted from camelina seeds (Soheil cultivar) from above regions by soxhlet method, the extracted oil was degummed with 0.1% phosphoric acid (65-70 ̊C, 15min). Then, it was neutrialized with NaoH (3N) with 10%excess (80 ̊C, 1 min, 1000RPM). The resulting soap was separated from the oil by centrifugation, and the oil was washed twice with distilled water, centrifuged and dried under vacuum at 80 ̊C. Then, the oil was bleached with 0.7% bleaching earth (80-90 ̊C, 30 min) in vacuum and then filtered. The bleached oil was deodorized at 230-240 ̊C for 2.5h at vacuum pressure of – 660 mmHg in a laboratory deodorizer. Fatty acid methyl ester (FAME) of the oils were prepared according to method no: 13126-2 of Iran national standard Organization (INSO). GC analysis of FAME was performed on Young Lin Y.L. 6500 gas chromatography, with a FID, according to INSO no:13126-4 method, separation of fatty acids were carried out on a highly polar RTX 2330 capillary column. The tocopherols were determined according to method no:7211 of the IRAN'S national standard. The HPLC system was used Young Lin Y.L. 9100 equipped with diol column, 25cm* 4mm*5m film thickness. Acetonitril was used as a mobile phase. UV detector was used set as 290nm. FFA and PV were determined according to no:4178, no: 4179. Analyses of fatty acid composition and tocopherol content on bleached oil and deodorized oil were performed and compared. FFA and PV were performed only on deodorized oil. Experiments were performed in three replicate, and data were reported as mean ± standard deviation. The collected data was subjected to a one- way analysis of variance and Duncan's posthoc at the P<0.05. Results and discussion: In fatty acid composition analysis, the most important fatty acid in terms of quantity in all samples was linolenic acid (LAn-3), which ranged from 32.59 to 35.5% in the refined oils and from 34.29 to 35.28% of total fatty acids, in the oils before deodorization, then omega- 6 linoleic acid with 16.49-18.30% of total fatty acids after deodorization, and 16.31-18.47% before deodorization. The trans acid isomers content was not detected more than 0.06% in any of the samples. These was no significant difference in the composition of the above essential fatty acids before and after deodorization, except for the Fars sample. In this oil, the linolenic acid content decreasd significantly after deodorization, which may be due to the difference between the quality of raw materials. Total tocopherol content in the camelina oil samples before deodorization were measured from 893.1-1122mg/kg and after deodorization ranged from 626.68-727.53mg/kg. Significantly loss in tocopherol content (total and individual) was observed after deodorization in all samples (p<0.05). The loss of tocopherol during deodorization may be due to the thermal degradation at high temperature (150-250 ̊C) by oxidation reaction or by chemical reaction, such as the formation of tocopherol esters. The predominantly measured tocopherol isomer was gamma tocopherol. Conclusion: The present study concluded that the chemical refining of camelina oil has no significant effect on the optimal composition of its fatty acids (low content of SFA, high content of α-linolenic acid and optimal pufa n-6 to pufa n-3 ratio), and no trans isomers was formed. FFA and PV after deodorization were in the range of National standard of Iran. The loss of tocopherol can be seen both in total and individual, but its amount in the camelina oil is still significant. [ABSTRACT FROM AUTHOR]

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Highlights Ash-dominated digestate-derived biochar (DFW-BC) was evaluated for H2S removal. O2 enhanced the H2S removal on dry DFW-BC and H2O + O2 achieved further improved performance. H2O-induced CO2 chemisorption reduced H2O + O2 promotion due to mineral carbonation.

This article demonstrates the application of a gas sensor array to monitor the effectiveness of the absorption process of air stream purification from odorous compounds (toluene vapors). A self-constructed matrix consisting of five commercially available gas sensors was used. Multiple linear regression (MLR) was selected as the statistical technique used to calibrate the matrice. Gas chromatography coupled with a flame ionization detector (GC-FID) was used as a reference analytical technique, which enabled to obtain reliable quantitative determinations of toluene concentration in the samples. A commercially available absorption liquid dedicated to non-polar compounds was used as an absorbent. The process was carried out in two identical systems: in first, pure toluene was absorbed and in the second, toluene vapor contaminated with acetone. This approach allowed verifying the selectivity of the prepared MLR calibration model for process control in the case of the presence of more or less expected pollutants in the treated gas. The results obtained with the gas sensor array were related to the reference technique and they confirm the usefulness and advisability of using these devices to monitor the absorption processes as a cheaper and more time-efficient alternative to chromatographic methods. The root mean square error (RMSE) in absorptivity determination between the results received with the analytical and sensor techniques was 0.019 and 0.041 when treating pure toluene vapors and its vapors with acetone, respectively. Compared to instrumental techniques, sensor matrices are technologically less complex, useful for laboratory purposes, as well as showing application potential for field studies. However, it is necessary to develop more sensitive and selective chemical gas sensor arrays and better master advanced data processing and identification techniques.

Refined and deodorized camellia oil has been reported to contain a high amount of 3-monochloropropane-1,2-diol esters (3-MCPDE) due to the high-temperature deodorization step. To reduce 3-MCPDE in camellia oil, the physical refining process of camellia oil was simulated on a laboratory scale. Response surface methodology (RSM) was designed to modify and optimize the refining process with five processing parameters (water degumming dosage, degumming temperature, activated clay dosage, deodorization temperature and deodorization time). The optimized new refining approach achieved a 76.9% reduction in 3-MCPDE contents, in which the degumming moisture was 2.97%, the degumming temperature was 50.5 °C, the activated clay dosage was 2.69%, the deodorizing temperature was 230 °C, and the deodorizing time was 90 min. A significance test and analysis of variance results demonstrated that the deodorization temperature and deodorization time contributed significantly to the reduction of 3-MCPD ester. The joint interaction effects of activated clay dosage and deodorization temperature were significant for 3-MCPD ester formation. [ABSTRACT FROM AUTHOR]

The emission of off-odors from mechanically recycled plastics severely limits their re-introduction into the market for the production of new objects, for the same use or even for less demanding applications, thus hindering the implementation of an effective circular economy for plastics. The addition of adsorbing agents during the extrusion of polymers represents one of the most promising strategy to reduce the odorous emissions of plastics, due to its characteristics of cost-effectiveness, flexibility and low energy consumption. The novelty of this work lies in the assessment of zeolites as VOC adsorbents during the extrusion of recycled plastics. They appear more suitable than other types of adsorbents, due to their ability to capture and "hold" the adsorbed substances at the high temperatures of the extrusion process. Moreover, the effectiveness of this deodorization strategy was compared with the traditional degassing technique. Two types of mixed polyolefin wastes, coming from completely different collection and recycling processes, were tested: Fil-S (Film-Small), deriving from post-consumer flexible films of small size, and PW (pulper waste), which is the residual plastic waste obtained from the paper recycling process. The melt compounding of the recycled materials with two micrometric zeolites (zeolite 13X and Z310) resulted as more effective in the off-odors removal with respect to degassing. In particular, the highest reduction (−45%) of the Average Odor Intensity (AOI) was measured for both PW/Z310 and Fil-S/13X systems at 4 wt% of the zeolites' amount, compared with the corresponding untreated recyclates. Finally, by combining degassing and melt compounding with zeolites, the best result was obtained for the composite Fil-S/13X, whose Average Odor Intensity resulted as quite close (+22%) to the one of the virgin LDPE. [ABSTRACT FROM AUTHOR]

Copyright of Archives of Environmental Protection is the property of Polish Academy of Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The existence of odors in drainage pipelines is one of the most prominent environmental problems that urban residents complain about nowadays. Odorous substances in sewage can cause corrosion and erosion in drainage pipelines, and even lead to great harm to the human body and environments. Ideas for in situ odor control can be divided into two main categories: the elimination of odorous substances and the inhibition of the production of odorous substances. However, there is a lack of comprehensive summary of in situ overall deodorization techniques, which has limited the wide application of these methods. We conducted a systematic review to summarize recent advances in in situ overall deodorization. Firstly, the main odorous substances in drainage pipelines and their basic characteristics are concluded. Special attention has been paid to volatile sulfur compounds (VSCs) and nitrogen-containing compounds, as the main odorous substances. Subsequently, typical sources of these odorous substances are summarized based on their formation mechanisms. Then, in situ deodorization techniques (including pipeline condition optimization techniques, odor source control techniques, chemical control techniques, and biological control techniques) are introduced. Finally, upcoming research efforts on deodorization mechanism improvement, research gap supplementation, and economic efficiency enhancement to meet practical conditions are proposed. [ABSTRACT FROM AUTHOR]

To investigate the changes of flavor compounds of chicken liver by different deodorization methods, the volatile flavor compounds of raw and cooked chicken liver samples were analyzed by sensory evaluation, electronic nose and headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that deodorization methods of ginger juice/alcohol immersion, β-cyclodextrin embedding and yeast fermentation could significantly reduce the odor value (P

Throughout the vegetable oil industry, there is a focus on eradicating the volatile molecules affecting the aroma or taste of the crude oil, whether it is natural or derived from the extraction process. Refining aims to reduce these compounds to a level acceptable to the consumer. In addition, the famous conventional operation of deodorization calls for high levels of temperature depending on the boiling point used to remove the atmospheric pressure of each molecule. The process implies a vacuum level between 10 to 80 kPa absolute pressure, a temperature generally between 190 and 240 °C, and a duration of 2 to 3 h. These conditions necessarily (inevitably) lead to a decrease in the quality of refined oil. Recently, the application of the Multi-Flash Autovaporization "MFA" operation has shown the possibility of eradicating volatile molecules while adopting relatively low temperature and time levels. Despite the high boiling temperature of the volatile organic compounds (VOC), MFA leads to good efficiency in reducing VOCs and preserving oil quality. The main odorant compounds in the crude palm oil were E-2-Hexenal, heptanal, octanal, nonanal, and decanal. Specific literature can indicate precise boiling temperatures under atmospheric pressure. In addition, many experimental studies have explained the evolution of each molecule and shown how they depend on the operating parameters (inlet oil pressure from 200 to 450 kPa and from 5 and 30 s time of each cycle, and the number of cycles up to 7), and how the empirical mathematical models describe the MFA deodorization, estimate the efficiency of the whole process, and optimize the operating parameters. In this research, the thermodynamic data of absolute pressure volatility versus temperature was used to better identify the removal rate (up to around 87%) implied by an abrupt pressure drop to a vacuum of 5 kPa for p = 450 kPa, t = 25 s/cycle, and the number of cycles (C = 6). The safeguarding of the fatty acid profile illustrated the maintenance of the oil quality. [ABSTRACT FROM AUTHOR]

This article demonstrates the application of a gas sensor array to monitor the effectiveness of the absorption process of air stream purification from odorous compounds (toluene vapors). A self-constructed matrix consisting of five commercially available gas sensors was used. Multiple linear regression (MLR) was selected as the statistical technique used to calibrate the matrice. Gas chromatography coupled with a flame ionization detector (GC-FID) was used as a reference analytical technique, which enabled to obtain reliable quantitative determinations of toluene concentration in the samples. A commercially available absorption liquid dedicated to non-polar compounds was used as an absorbent. The process was carried out in two identical systems: in first, pure toluene was absorbed and in the second, toluene vapor contaminated with acetone. This approach allowed verifying the selectivity of the prepared MLR calibration model for process control in the case of the presence of more or less expected pollutants in the treated gas. The results obtained with the gas sensor array were related to the reference technique and they confirm the usefulness and advisability of using these devices to monitor the absorption processes as a cheaper and more time-efficient alternative to chromatographic methods. The root mean square error (RMSE) in absorptivity determination between the results received with the analytical and sensor techniques was 0.019 and 0.041 when treating pure toluene vapors and its vapors with acetone, respectively. Compared to instrumental techniques, sensor matrices are technologically less complex, useful for laboratory purposes, as well as showing application potential for field studies. However, it is necessary to develop more sensitive and selective chemical gas sensor arrays and better master advanced data processing and identification techniques. [ABSTRACT FROM AUTHOR]

In order to ameliorate the fishy aftertaste and value addition of Pangasius bocourti fillets, this article used Perilla frutescens water extract for deodorization. The fishy aftertaste and color difference were used as indicators, combined with electronic nose auxiliary analysis to conduct single-factor experiments. Afterwards, the deodorization process parameters were optimized by orthogonal experiments. GC-MS was used to distinguish the differences in volatile compounds before and after deodorization of Pangasius bocourti fillets. After analyzing the experimental results, it was found that with the help of the electronic nose, the best process conditions for deodorization of Pangasius bocourti fillets were: The concentration of Perilla frutescens aqueous extract was 3%, the deodorization time was 60 min, and the deodorization temperature was 20 ℃. Under this condition, the fish fillets had no obvious fishy aftertaste, and the flesh was white and had a light Perilla frutescens fragrance. After soaking in Perilla frutescens water extract, the main fishy aftertaste substances such as hexanal, nonanal and 1-octen-3-ol in the fish meat were greatly reduced. It could be seen that the Perilla frutescens water extract could effectively reduce the fishy aftertaste of Pangasius bocourti and ameliorate the flavor characteristics of fish fillets. This article would deliver a theoretical foundation for subsequent development and industrial production of Pangasius bocourti in the future.

Bacteria belonging to the genus Bacillus are widely distributed in environments fulfilling several important functions. Due to their ability to produce antibiotics and other metabolites, these bacteria limit the development of pathogens and thus promote plant growth. They also play an important role in the deodorization of organic fertilizers, including manure, slurry, and dung. This article describes the characteristics of Bacillus spp., their properties, and their application in biocontrol.

A straightforward and eco-friendly preparation method for porous sludge biochar (SBA-3) was developed to deodorize gaseous dimethyl disulfide (DMDS) using ion exchange to adjust micropore structures coupled with carboxyl functionalization. Compared with the unmodified sludge biochar SBA-1 and SBA-2 treated with ion exchange, the pore size of SBA-3 decreased accompanied with increasing specific surface area and micropore volume. The Brunauer–Emmett–Teller (BET) specific surface area and micropore volume were 176.35 m2 g−1 and 0.0314 cm³ g−1, which were 2.02 and 1.71-fold larger than those of SBA-2, as well as 20.60 and 78.5-fold larger than those of SBA-1, respectively. Meanwhile, the amount of –COOH on the surface of SBA-3 increased from 0.425 to 1.123 mmol g−1, which was 2.64-fold larger than that of SBA-1. The adsorption behavior between DMDS and SBA-3 could be well described by the quasi-second-order kinetic model and Langmuir isotherm model. The maximum monolayer adsorption capacity was 35.12 mg g−1 at 303 K. Thermodynamic and DFT calculations indicated that the adsorption of DMDS on SBA-3 was exothermic with the deodorization mechanisms involving pore filling and chemisorption. [Display omitted] • An eco-friendly preparation method of sludge biochar was developed for deodorization of gaseous DMDS. • K+ ion exchange formed a relatively uniform distribution of micropore size. • Introduction of carboxyl groups can increase the amount of micropores in biochar. • Higher adsorption energy due to carboxyl modification was proved by DFT calculations. • Chemical adsorption and pore filling are important mechanisms for DMDS adsorption. [ABSTRACT FROM AUTHOR]

Deep social awareness, especially in highly developed countries, imposes pressure on entrepreneurs and service providers, forcing them to undertake effective actions to minimize the effects of their activities also in terms of the emission of malodorous substances. The article presents information on the absorption processes harnessed in the deodorization of gases from wastewater management and the characteristics of these gases. Avoiding emissions is not always possible, hence there is a need to conduct an inventory of such gases and use deodorization methods. The specificity of gases from wastewater management and their prevalence urge the search for cheap and easy-to-use deodorization methods. It is obvious that the selection of deodorization technology is driven by many factors and should be preceded by a thorough analysis of the possibilities and limitations of various solutions. The aim of this article is, therefore, to present the characteristics of gases from wastewater management and to discuss various technologies based on absorption processes as a technology for deodorizing such gases in order to help potential investors choose an emission-reducing method suitable for particular conditions. • Malodorous substances in wastewater management. • Deodorization using water and chemical absorption. • Deodorization using biological purification.

The present research concerns the development of a new device and process intended for the purification and treatment of sulfurous elements, and more particularly, of hydrogen sulfide (H2S) from the biogas produced at the time of the anaerobic fermentation in the purification stations. The controlled dumps or any other unit are likely to produce biogas with concentrations of H2S harmful to the operation of the machines for the valorization of the produced biogas or deodorization. This device uses new biochar from a mixture of dehydrated digested sludge from sewage treatment plants and margins from traditional crushing units, followed by biological treatment in a liquid medium at a controlled temperature. The liquid medium is based on a margin (nutrient) with culture support (large granules of biochar) in suspension by the injection under the pressure of biogas coming from the biochar filter. Physico-chemical characterization of the biochar and a test practiced on the new device of raw biogas treatment were realized. The results showed that the newly synthesized biochar has a low specific surface and a highly undeveloped porosity. The spectrum corresponding to the images of the biochar reveals the presence of C, O, N, Al, Si, P, and Fe, as significant elements with the following respective percentages: 37.62%, 35.78%, 1.87%, 4.26%, 7.33%, 8.56%, and 4.58%. It is important to note that the C content of the biochar thus synthesized found by EDX is quite comparable to that estimated from ATG. Biogas treatment test results on the prototype object of the invention eliminated 97% of the H2S from the biogas produced. [ABSTRACT FROM AUTHOR]

Municipal facilities can generate odors caused by substances such as fatty acids, organosulfur compounds, aldehydes, and inorganic gases, especially H2S. Identifying an effective and cost-efficient solution to the problem is a priority for communities in areas at risk of exposure to odors. The aim of this study was to evaluate the effect of advanced oxidation processes (AOPs) involving Fenton's reagents (Fe2+/H2O2, Fe3+/H2O2) on wastewater profiles and their capacity to reduce putrescibility, H2S emissions, and odor concentration in the air. The Fe2+/H2O2 system proved to be the most efficient in terms of inhibiting the process of redox conditions development, removing organic matter in the wastewater, inhibiting H2S formation, and reducing odor emissions. H2S generation in raw wastewater was triggered as early as on day 2 of anaerobic retention, with levels of 5.6 ppm to 64 ppm. After introduction of 0.1 g Fe2+/dm3 and 2.0 g H2O2/dm3, no H2S was detected in the gas for 8 days. The odor concentration (OC) of raw wastewater (2980 ± 110 oue/m3) was reduced by 96.3 ± 1.9% to a level of 100 ± 15 oue/m3. The Fe2+/H2O2 system maintained its oxidizing capacity up until day 7, with OC reduction by 96.0 ± 0.8% to a level of 120 ± 10 oue/m3. On day 10, the OC showed a marked increase to a level 1310 ± 140 oue/m3. The conducted research has proven that Fenton-based AOP systems are a technologically and commercially viable method of deodorization of sewage facilities. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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. [ABSTRACT FROM AUTHOR]

Because of its toxicity and impacts on the environment and human health, bisphenol A (BPA) has been controlled in numerous industrialized nations, increasing demand for bisphenol analogues (BP) for its replacement. However, the consequences of these chemicals on the environment and the health of persons exposed to their emissions are still being researched. The emissions from polypropylene manufacturing facilities in Colombia and Brazil were evaluated in this study, and the presence of bisphenol A and four BPs was detected among the gaseous compounds released, with total concentrations of BPs (∑BP) between 92 and 1565 ng g−1. As the melt flow index (MFI) of the polymer rises, so does the quantity of volatiles in its matrix that are eliminated during deodorization, indicating that the MFI and the amount of bisphenol released have a directly proportional connection. [ABSTRACT FROM AUTHOR]

Garlic contains sulfur volatiles that cause a bad odor after consumption. The objective of this study was to understand how yogurt and its components cause deodorization. Raw and fried garlic samples were mixed with various treatments and measurements of volatiles were conducted using a selected-ion flow-tube mass spectrometer. Frying garlic significantly reduced almost all sulfur volatile compounds. Raw garlic was deodorized more than fried garlic by all of the treatments. Fat, protein and water significantly reduced the concentration of sulfur-based volatiles in garlic. At the same concentration, either fat or protein produced higher deodorization, depending on the hydrophobicity of the volatile. Whey protein, casein and their complex all caused deodorization. Increasing the pH to 7 or heating changed the structure of the proteins and decreased the deodorization of the volatiles, showing the importance of proteins for deodorization. As the quantity of fat increased, the deodorization of the volatiles also increased. Foods with higher fat or protein content can be formulated to offer a potential solution to reduce the unpleasant odor associated with garlic consumption.

The comprehensive use of natural polymers, such as lignin, can accelerate the replacement of mineral oil-based commodities. Promoting the material recovery of the still underutilized technical lignin, polyolefin-lignin blends are a highly promising approach towards sustainable polymeric materials. However, a limiting factor for high-quality applications is the unpleasant odor of technical lignin and resulting blends. The latter, especially, are a target for potential odor reduction, since heat- and shear-force intense processing can intensify the smell. In the present study, the odor optimization of kraft and soda HDPE-lignin blends was implemented by the in-process application of two different processing additives–5% of activated carbon and 0.7% of a stripping agent. Both additives were added directly within the compounding process executed with a twin screw extruder. The odor properties of the produced blends were assessed systematically by a trained human panel performing sensory evaluations of the odor characteristics. Subsequently, causative odor-active molecules were elucidated by means of GC-O and 2D-GC-MS/O while OEDA gave insights into relative odor potencies of single odorants. Out of 70 different odorants detected in the entirety of the sample material, more than 30 sulfur-containing odorants were present in the kraft HDPE-lignin blend, most of them neo-formed due to high melt temperatures during extrusion, leading to strong burnt and sulfurous smells. The addition of activated carbon significantly decreased especially these sulfurous compounds, resulting in 48% of overall odor reduction of the kraft blend (mean intensity ratings of 5.2) in comparison to the untreated blend (10.0). The applied stripping agent, an aqueous solution of polymeric, surface-active substances adsorbed onto a PP carrier, was less powerful in reducing neo-formed sulfur odorants, but led to a decrease in odor of 26% in the case of the soda HDPE-lignin blend (7.4). The identification of single odorants on a molecular level further enabled the elucidation of odor reduction trends within single compound classes. The obtained odor reduction strategies not only promote the deodorization of HDPE-lignin blends, but might be additionally helpful for the odor optimization of other natural-fiber based materials. [ABSTRACT FROM AUTHOR]

Despite the biological interest in herring milt hydrolysate (HMH), its valorization is limited by its unpleasant odor resulting from the presence of mainly amine and carbonyl compounds. Recently, a deaerator was demonstrated as an interesting avenue to reduce the odorous content of HMH. However, the removal rate of amine and carbonyl compounds was highly dependent on the operating conditions, and the impact of such a process on the biological potential of HMH was not considered. Therefore, this study aimed to optimize the deaerator process by assessing the impacts of the combination of deaerator treatments at neutral and basic pH, the increase in pH from 10 to 11, and the substitution of NaOH by KOH on the odorous content and the antioxidant activity of HMH. Results showed that the highest deodorization rate of HMH was obtained when a deaerator treatment at neutral pH was combined with another one at basic pH using KOH for alkalization. This condition resulted in a decrease in the dimethylamine and trimethylamine contents by 70%, while certain compounds such as 2,3-pentanedione, methional, (E,E)-2,4-heptadienal, or (E,Z)-2,6-nonadienal were almost completely removed. Removal mechanisms of the targeted compounds were totally identified, and the performance of the developed process was confirmed by sensory analysis. Lastly, it was shown that the antioxidant potential of HMH was not affected by the deodorization process. These results demonstrated the feasibility of deodorizing a complex matrix without affecting its biological potential. [ABSTRACT FROM AUTHOR]