Ozone treatment of ultrafiltered sugarcane juice: Process optimization using multi-objective genetic algorithm and correlation analysis by multivariate technique

Synergistic effect of cellulo-xylanolytic and laccase enzyme consortia for improved deinking of waste papers

This study reports the cellulo-xylanolytic cocktail production from Hypocrea lixii GGRK4 using multi-objective genetic algorithm-artificial neural network tool, resulting in 8.32 ± 1.07 IU/mL, 51.53 ± 3.78 IU/mL activity of CMCase and xylanase, respectively with more than 85 % residual activity at 60 °C and pH 6.0. Interestingly, metal ions viz. K+ and Ca2+ stimulated the enzyme activity, whereas Fe2+ and Cu2+ reduced the activity. Significant amounts of hydrophobic compounds, chromophores, and phenolics were released after wastepapers deinking. The deinking efficiency of 73.60 ± 2.45 % and 38.60 ± 1.34 % was obtained for photocopier paper and newspaper, respectively, whereas brightness of 89.90 ± 2.10 % ISO and 44.90 ± 1.63 % ISO was reported for both types of waste papers. The physical strength of deinked photocopier paper and newspapers, i.e., tensile index (3.10 and 0.50 %), tearing index (7.10 and 4.83 %), and burst factor (8.61) were enhanced whereas double fold property was decreased proving wastepaper reusability. This consortium showed effective and significant enzymatic deinking efficiency for recycled wastepapers.

Plant-based hydrocolloids for efficient clarification of cane juices: rheological analysis and solidification studies

The present study is designed to study the efficiency of plant-based hydrocolloids for the efficient clarification of sugarcane juice and subsequent production of non-centrifugal sugars (NCSs). NCSs are generally produced with lime or other inorganic solids as a clarification agent, often leading to products with a bland taste and dark color. This work is a first of its kind, where plant-based hydrocolloids such as starch, xanthan gum, and guar gum are used for clarification studies. Clarification efficiency was evaluated in terms of separation efficiency, turbidity removal, sucrose content, color transmittance, and rheology studies. Preliminary studies revealed that starch showed a better separation efficiency of 78% compared to other hydrocolloids, and further rheology studies of starch-clarified juice showed a favourable shear-thickening (dilatant, n = 1.382) behaviour, whereas the other two hydrocolloids showed an unfavourable shear-thinning (pseudo plastic, n < 0.9) behaviour. Eventually, starch was found to be a better clarification agent and is proposed as an alternative to lime-based clarification. Solidification studies were performed with starch at various concentrations (0.02-0.04%), pH (6.8-7.2), and temperature (80 °C-100 °C), and it was found that NCSs produced via starch clarification showed superior properties compared with traditional lime-based clarification processes.

Competitive adsorption mechanisms of pigments in sugarcane juice on starch-based magnetic nanocomposites

The pigments in sugarcane result the crystallised sucrose appears unsatisfactorily yellow. In this study, cationic tapioca starch (CTS)-functionalized magnetic nanoparticles (CTS@Fe₃O₄) were synthesized and used as adsorbents for the removal of undesirable pigments. The adsorption properties of CTS@Fe₃O₄ were investigated by a sugarcane juice colorant model consisting of caffeic acid (CA), gallic acid (GA) and melanoidin (ME). The equilibrium adsorption capacities of CTS@Fe₃O₄ for CA, GA, and ME were 185, 160 and 580 mg g^-1 at the optimal conditions (60, 60 and 180 mg L^-1 initial concentrations, respectively; 0.3 mg mL^-1 CTS@Fe₃O₄ dosage, 313 K temperature, and pH value of 7). The adsorption process was described well by second-order kinetic and Langmuir isotherm models with a high fitting correlation coefficient approaching 1, suggesting that the pigments formed a surface monolayer with a homogenously distributed adsorption energy and was mainly dominated by chemisorption. The thermodynamic parameters (Gibbs free energy <0, enthalpy >0, and entropy >0) revealed that the adsorption process was endothermic and spontaneous. For the binary system, the competitive adsorption between pigments was primarily antagonistic. The speed of adsorption was the main factor affecting competitive adsorption, and the additional adsorption force reduced the effects of coexisting adsorbates.

Optimization of endoglucanase-lipase-amylase enzyme consortium from Thermomyces lanuginosus VAPS25 using Multi-Objective genetic algorithm and their bio-deinking applications

In this study, the enzyme consortium of endoglucanase, lipase, and amylase was obtained and optimized using artificial intelligence-based tools. After optimization using a multi-objective genetic algorithm and artificial neural network, the enzyme activity was 8.8 IU/g, 153.68 U/g, and 19.2 IU/g for endoglucanase, lipase, and amylase, respectively, using Thermomyces lanuginosus VAPS25. The highest enzyme activity was obtained at parameters 77.69% moisture content, 52.7 °C temperature, 98 h, and 3.1 eucalyptus leaves: wheat bran ratio. The endoglucanase-lipase-amylase (END-LIP-AMY) enzyme consortium showed reliable characteristics in terms of catalytic activity at 50-80 °C and pH 6.0-9.0. The increase in deinking efficiency of 27.8% and 11.1% were obtained compared to control for mixed office waste and old newspaper, respectively, using the enzyme consortium. The surface chemical composition and fiber morphology of deinked pulp was investigated using Attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) and Scanning electron microscopy (SEM).

Potential impact of ultrasound, pulsed electric field, high-pressure processing and microfludization against thermal treatments preservation regarding sugarcane juice (Saccharum officinarum)

Sugarcane juice (Saccharum officinarum) is a proven nutritious beverage with high levels of antioxidants, polyphenols, and other beneficial nutrients. It has recently gained consumer interest due to its high nutritional profile and alkaline nature. Still, high polyphenolic and sugar content start the fermentation in juice, resulting in dark coloration. Lately, some novel techniques have been introduced to extend shelf life and improve the nutritional value of sugarcane juice. The introduction of such processing technologies is beneficial over conventional processes and essential for producing chemical-free, high-quality, fresh juices. The synergistic impact of these novel technologies is also advantageous for preserving sugarcane juice. In literature, novel thermal, non-thermal and hurdle technologies have been executed to preserve sugarcane juice. These technologies include high hydrostatic pressure (HHP), ultrasound (US), pulsed electric field (PEF), ultraviolet irradiation (UV), ohmic heating (OH), microwave (MW), microfludization and ozone treatment. This review manifests the impact of novel thermal, non-thermal, and synergistic technologies on sugarcane juice processing and preservation characteristics. Non-thermal techniques have been successfully proved effective and showed better results than novel thermal treatments. Because they reduced microbial load and retained nutritional content, while thermal treatments degraded nutrients and flavor of sugarcane juice. Among non-thermal treatments, HHP is the most efficient technique for the preservation of sugarcane juice while OH is preferable in thermal techniques due to less nutritional loss.

A Study on the Impact of Basketball on the Physical Fitness and Health of Adolescents Based on the Method of Correlation Analysis

Basketball can improve physical fitness, keep healthy, and become the main form of modern sports. However, basketball generally has the problem of unreasonable sports schemes and even reduces physical fitness. Therefore, finding an effective basketball program is an urgent problem to be solved at present. In order to improve the level of public health, this paper proposes a correlation analysis method to study the impact of basketball on teenagers' health. The correlation analysis method is used to analyze the health data of adolescents, combined with the influence of basketball on fitness and the characteristics of basketball itself. Previous studies on basketball neglected comprehensive analysis and lack of correlation analysis of basketball indexes, resulting in unsatisfactory analysis results. The correlation analysis method can adjust the technical method, intensity, and program of basketball in combination with the physical development of teenagers. MATLAB simulation shows that the correlation analysis method can accurately analyze the impact of basketball on teenagers' health, with an accuracy of 95%. Therefore, the correlation analysis method constructed in this paper can provide guidance for basketball and improve the health level of teenagers.

Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing

Nowadays, food treatment technologies are constantly evolving due to an increasing demand for healthier and tastier food with longer shelf lives. In this review, our aim is to highlight the advantages and disadvantages of some of the most exploited industrial techniques for food processing and microorganism deactivation, dividing them into those that exploit high temperatures (pasteurization, sterilization, aseptic packaging) and those that operate thanks to their inherent chemical–physical principles (ultrasound, ultraviolet radiation, ozonation, high hydrostatic pressure). The traditional thermal methods can reduce the number of pathogenic microorganisms to safe levels, but non-thermal technologies can also reduce or remove the adverse effects that occur using high temperatures. In the case of ultrasound, which inactivates pathogens, recent advances in food treatment are reported. Throughout the text, novel discoveries of the last decade are presented, and non-thermal methods have been demonstrated to be more attractive for processing a huge variety of foods. Preserving the quality and nutritional values of the product itself and at the same time reducing bacteria and extending shelf life are the primary targets of conscious producers, and with non-thermal technologies, they are increasingly possible.