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Advanced oxidation processes have gained colossal attention owing to the prospect of accessible mineralization, but by-product formation and its toxicity evaluation are still inconclusive. The present study demonstrated the performance of electrochemical oxidation process supported with graphite electrodes for the oxidation of phenol from modulated coke oven wastewater. The results suggested that the hydrogen peroxide along with the in-situ synthesized oxidizing agents has the ability to increase the phenol mineralization 1.5 times and by-product toxicity potential on microalgae, . CBIIT(ISM) also revealed that chlorophyll-a synthesis has increased after the electro-oxidation process in coke oven wastewater. The experimental results for phenol mineralization and by-product formation were validated using a mass spectrophotometer.
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http://dx.doi.org/10.1080/09593330.2020.1733675 | DOI Listing |
Phytomedicine
August 2025
College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Yunnan Provincial Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, Kunming 650201, China; Yunnan Provincial Engineering Research Center for Edible
Background: Walnut septum, a Juglans regia L. by-product with culinary-medicinal value, is a rich source of bioactive polyphenols. The chemical complexity and anti-colitis activities of these polyphenols remain uncharacterized.
View Article and Find Full Text PDFPlant Foods Hum Nutr
September 2025
REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313, Porto, Portugal.
The growing interest in prebiotic ingredients has led to the valorization of agri-food by-products, such as coffee silverskin, known for its richness in dietary fiber and health-promoting compounds. This study evaluated the impact of in vitro simulation of gastrointestinal digestion on the chemical composition (carbohydrates, caffeine, and chlorogenic acids) and prebiotic potential (probiotic growth, organic acid production, pH, and antioxidant activity) of milled coffee silverskin. The results show stability of polysaccharides during digestion, while caffeine and 5-caffeoylquinic acid were partially released into the bioaccessible fraction.
View Article and Find Full Text PDFWater Res
August 2025
Shaanxi Key Laboratory of Environmental Engineering, Xi'an University of Architecture and Technology, Xi'an, 710055, China; Shaanxi Provincial Field Scientific Observation and Research Station of Water Quality in Qinling Mountains, Xi'an University of Architecture and Technology, Xi'an 710055, China
Ensuring microbiological safety in long-distance water distribution systems requires disinfectants that rapidly inactivate microbes, maintain residual stability, and minimize by-product formation. This study investigates how ammonia addition reshapes chlorine speciation and modulates disinfection performance within mixed chlorine/chloramines systems. Four conditions were quantitatively evaluated: four chlorine-based oxidants, varying Cl/N ratios, mixed chlorine/chloramines systems, and dynamically ammonia-regulated systems.
View Article and Find Full Text PDFBiotechnol Adv
September 2025
Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, PR China. Electronic address:
Ergothioneine (ERG) is a naturally occurring sulfur-containing amino acid with a unique structure. Due to its potent antioxidant properties and diverse biological functions, ERG has attracted increasing attention from researchers and is now widely used in the food, cosmetics, and pharmaceutical industries. The primary methods for obtaining ergothioneine include biological extraction, chemical synthesis, and biosynthesis.
View Article and Find Full Text PDF3 Biotech
September 2025
Research and Development, Biological E Limited, Plot No.1,Phase II, SP Biotech Park, Genome Valley, Shameerpet, Hyderabad, 500078 India.
is widely used in biopharmaceutical production due to its ability to grow aerobically and produce proteins intracellularly. However, the limitation of the fermentation process is acetate accumulation, a by-product of overflow metabolism during high-glucose aerobic growth, which negatively impacts cell growth and protein expression. Traditional strategies to mitigate this include genetic modifications or low-density fermentation, which have significant limitations.
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