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545 results on '"Evtuguin, Dmitry"'

25. Obtaining Value from Wine Wastes: Paving the Way for Sustainable Development.

Author

Evtuguin, Dmitry, Aniceto, José P. S., Marques, Rita, Portugal, Inês, Silva, Carlos M., Serafim, Luísa S., and Xavier, Ana M. R. B.

Subjects
SUSTAINABLE development, FOOD additives, GRAPE seeds, WINE industry, WINES
Abstract

Winemaking is one of the main Portuguese industries and has significantly grown in recent years, thus increasing the quantity of obtained residues. These wastes have a complex chemical composition and structure, and, for this reason, their treatment and valorisation are simultaneously a challenge and an opportunity. After an overview of the wine industry and its wastes, this article intends to review the different solid winemaking wastes, highlighting their chemical composition and structural characteristics, as well as their main potential applications. These wastes, such as grape stalks, can be directly applied as a source of bioenergy in the form of pellets or subjected to chemical/biological processing, resulting in valuable food additives, materials, or chemicals. Grape seeds provide food grade oil with potential biomedical applications. Grape skins are a promising source of biologically active substances. The sugar fraction of grape pomace can be biologically converted to a wide variety of bioproducts, like bioethanol, biogas, polyhydroxyalkanoates, and bacterial cellulose. The integration of the different processes into a biorefinery is also discussed, considering the characteristics of the Portuguese wine industry and pointing out solutions to valorise their wastes. [ABSTRACT FROM AUTHOR]

Published
2024
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39. Advances and Challenges in Plant Sterol Research: Fundamentals, Analysis, Applications and Production.

Author

Evtyugin, Dmitry D., Evtuguin, Dmitry V., Casal, Susana, and Domingues, Maria Rosário

Subjects
*DRUG delivery systems, *SUSTAINABILITY, *STEROLS, *TERPENES, *CHEMICAL structure
Abstract

Plant sterols (PS) are cholesterol-like terpenoids widely spread in the kingdom Plantae. Being the target of extensive research for more than a century, PS have topped with evidence of having beneficial effects in healthy subjects and applications in food, cosmetic and pharmaceutical industries. However, many gaps in several fields of PS's research still hinder their widespread practical applications. In fact, many of the mechanisms associated with PS supplementation and their health benefits are still not fully elucidated. Furthermore, compared to cholesterol data, many complex PS chemical structures still need to be fully characterized, especially in oxidized PS. On the other hand, PS molecules have also been the focus of structural modifications for applications in diverse areas, including not only the above-mentioned but also in e.g., drug delivery systems or alternative matrixes for functional foods and fats. All the identified drawbacks are also superimposed by the need of new PS sources and technologies for their isolation and purification, taking into account increased environmental and sustainability concerns. Accordingly, current and future trends in PS research warrant discussion. [ABSTRACT FROM AUTHOR]

Published
2023
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40. Effect of alkali charge on the performance of Eucalyptus globulus kraft pulps for tissue applications.

Author

Henriques, Ana and Evtuguin, Dmitry V.

Subjects
*SULFATE pulping process, *EUCALYPTUS globulus, *INTRINSIC viscosity, *WOOD chips, *ALKALIES, *EUCALYPTUS
Abstract

The present study aimed to evaluate the effect of active alkali charge, in kraft cooking of Eucalyptus globulus wood, on the properties of the laboratory-produced tissue paper. Eucalyptus wood chips were cooked under similar conditions at four different active alkali (AA) levels of 16, 19, 21, and 23 % and DEDED sequence was used for subsequent ECF bleaching. Pulps were analyzed for their intrinsic viscosity, chemical composition, and fiber morphology, while the corresponding papers (20 g/m2) were examined for their strength properties, absorptivity, and softness. It was demonstrated that changes in the AA upon cooking, not only affected the chemical composition of the obtained pulps and their intrinsic viscosity, but also the fiber's shape (e.g., curl and kink). These changes caused variations in the properties of laboratory-produced tissue papers. Thus, the increase in AA led to paper with lower tensile strength, but with better softness. Even though the increase of AA in cooking led to bulkier papers, their absorptivity was not significantly enhanced. This was explained, at least in part, by the lower water retention of the pulps obtained from cooking with higher AA. [ABSTRACT FROM AUTHOR]

Published
2023
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