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Wang Y, Wu X, Liu X, Cai C, Liang C, Dai L, He X, He R, Liu H, Zhu W. Microbial etch: A novel construction method of functionalized biochar for enhanced uranium extraction in radioactive wastewater. CHEMOSPHERE 2024; 361:142544. [PMID: 38844100 DOI: 10.1016/j.chemosphere.2024.142544] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/03/2023] [Revised: 06/03/2024] [Accepted: 06/04/2024] [Indexed: 06/15/2024]
Abstract
Nuclear energy is playing an increasingly important role on the earth, but the nuclear plants leaves a legacy of radioactive waste pollution, especially uranium-containing pollution. Straw biochar with wide sources, large output, low cost, and easy availability, has emerged as a promising material for uranium extraction from radioactive wastewater, but the natural biomass with suboptimal structure and low content of functional groups limits the efficiency. In this work, microbial etch was first came up to regulate the biochar's structure and function. The surface of the biochar becomes rougher and more microporous, and the mineral contents (Ca, P) indirectly increased by microbial etch. The biochar was modified by calcium phosphate and exhibited a remarkable uranium extraction capacity of 590.8 mg g-1 (fitted value). This work provides a cost-effective and sustainable method for preparing functionalized biochar via microbial etch, which has potential for application to uranium extraction from radioactive wastewater.
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Affiliation(s)
- Yazhou Wang
- State Key Laboratory of Environment-friendly Energy Materials, School of Life Science and Engineering, National Co-innovation Center for Nuclear Waste Disposal and Environmental Safety, Southwest University of Science and Technology, Mianyang, 621010, PR China; College of Resources, Sichuan Agricultural University, Chengdu, 611130, PR China
| | - Xudong Wu
- State Key Laboratory of Environment-friendly Energy Materials, School of Life Science and Engineering, National Co-innovation Center for Nuclear Waste Disposal and Environmental Safety, Southwest University of Science and Technology, Mianyang, 621010, PR China
| | - Xiyang Liu
- State Key Laboratory of Environment-friendly Energy Materials, School of Life Science and Engineering, National Co-innovation Center for Nuclear Waste Disposal and Environmental Safety, Southwest University of Science and Technology, Mianyang, 621010, PR China
| | - Chengkun Cai
- State Key Laboratory of Environment-friendly Energy Materials, School of Life Science and Engineering, National Co-innovation Center for Nuclear Waste Disposal and Environmental Safety, Southwest University of Science and Technology, Mianyang, 621010, PR China
| | - Chenghu Liang
- State Key Laboratory of Environment-friendly Energy Materials, School of Life Science and Engineering, National Co-innovation Center for Nuclear Waste Disposal and Environmental Safety, Southwest University of Science and Technology, Mianyang, 621010, PR China
| | - Lichun Dai
- Biogas Institute of Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Chengdu, 610200, PR China
| | - Xinsheng He
- State Key Laboratory of Environment-friendly Energy Materials, School of Life Science and Engineering, National Co-innovation Center for Nuclear Waste Disposal and Environmental Safety, Southwest University of Science and Technology, Mianyang, 621010, PR China
| | - Rong He
- State Key Laboratory of Environment-friendly Energy Materials, School of Life Science and Engineering, National Co-innovation Center for Nuclear Waste Disposal and Environmental Safety, Southwest University of Science and Technology, Mianyang, 621010, PR China
| | - Huanhuan Liu
- State Key Laboratory of Environment-friendly Energy Materials, School of Life Science and Engineering, National Co-innovation Center for Nuclear Waste Disposal and Environmental Safety, Southwest University of Science and Technology, Mianyang, 621010, PR China.
| | - Wenkun Zhu
- State Key Laboratory of Environment-friendly Energy Materials, School of Life Science and Engineering, National Co-innovation Center for Nuclear Waste Disposal and Environmental Safety, Southwest University of Science and Technology, Mianyang, 621010, PR China.
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Martínez-Martínez A, Planes-Muñoz D, Frontela-Saseta C, Ros G, López-Nicolás R. The Iron and Calcium Availability and the Satiating Effect of Different Biscuits. Foods 2023; 12:3439. [PMID: 37761148 PMCID: PMC10529723 DOI: 10.3390/foods12183439] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2023] [Revised: 08/24/2023] [Accepted: 09/12/2023] [Indexed: 09/29/2023] Open
Abstract
Biscuits are bakery products made with wheat flour. Wheat is a good source of minerals and dietary fibre, although the presence of phytate or other components could modify mineral availability. In addition, cereal-based products are usually characterised by high fibre content that can influence satiety. The objectives of this study were to evaluate both the iron and calcium availability and the satiety effect of different types of biscuits (traditional recipe vs. "Digestive") sold in the Spanish market, identifying whether the biscuit type could have effects on these parameters. Nutritional composition and the use of the generic descriptor "Digestive" of biscuits were collected from labels. Phytate and mineral contents were also measured. All samples were previously digested by a simulated process of the gastrointestinal conditions. The satiating effect of biscuits was evaluated according to VAS questionnaires. Results indicated that the mineral content and availability were different between types of biscuits (the traditional recipe showed the highest calcium concentration, while iron was higher in the "Digestive" type). However, mineral availability showed the highest percentages for both minerals, calcium and iron, in the Maria-type samples. Regardless of the different fibre content of both types of biscuits, and despite being higher in the Digestive type than in the Maria type, the satiety measures indicated that the Maria type had more effect on the food intake control. Thus, the descriptor "Digestive¨ in biscuits does not seem to be a marker of better nutritional quality, including parameters of effects on health such as mineral availability or satiety.
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Affiliation(s)
- Antonio Martínez-Martínez
- Department of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, 30100 Murcia, Spain
| | - David Planes-Muñoz
- Department of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, 30100 Murcia, Spain
| | - Carmen Frontela-Saseta
- Department of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, 30100 Murcia, Spain
- Biomedical Research Institute of Murcia (IMIB-Arrixaca), University of Murcia, 30003 Murcia, Spain
| | - Gaspar Ros
- Department of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, 30100 Murcia, Spain
- Biomedical Research Institute of Murcia (IMIB-Arrixaca), University of Murcia, 30003 Murcia, Spain
| | - Rubén López-Nicolás
- Department of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, 30100 Murcia, Spain
- Biomedical Research Institute of Murcia (IMIB-Arrixaca), University of Murcia, 30003 Murcia, Spain
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Mudau M, Ramashia SE, Mashau ME. Mineral Content, Functional, Thermo-Pasting, and Microstructural Properties of Spontaneously Fermented Finger Millet Flours. Foods 2022; 11:foods11162474. [PMID: 36010473 PMCID: PMC9407397 DOI: 10.3390/foods11162474] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 07/10/2022] [Accepted: 07/15/2022] [Indexed: 11/16/2022] Open
Abstract
Finger millet is a cereal grain which is superior to wheat and rice in terms of dietary fibre, minerals, and micronutrients. Fermentation is one of the oldest methods of food processing, and it has been used to ferment cereal grains such as finger millet (FM) for centuries. The aim of this study was to investigate the impact of spontaneous fermentation (SF) on mineral content, functional, thermo-pasting, and microstructural properties of light- and dark-brown FM flours. Spontaneous fermentation exhibited a significant increase in the macro-minerals and micro-minerals of FM flours. In terms of functional properties, SF decreased the packed bulk density and swelling capacity, and it increased the water/oil absorption capacity of both FM flours. Spontaneous fermentation had no effect on the cold paste viscosity of FM flours. However, significant decreases from 421.61 to 265.33 cP and 320.67 to 253.67 cP were observed in the cooked paste viscosity of light- and dark-brown FM flours, respectively. Moreover, SF induced alterations in the thermal properties of FM flours as increments in gelatinisation temperatures and gelatinisation enthalpy were observed. The results of pasting properties exhibited the low peak viscosities (1709.67 and 2695.67 cP), through viscosities (1349.67 and 2480.33 cP), and final viscosities (1616.33 and 2754.67 cP), along with high breakdown viscosities (360.00 and 215.33 cP) and setback viscosity (349.33 and 274.33 cP), of spontaneously fermented FM flours. Scanning electron microscopy showed that SF influenced changes in the microstructural properties of FM flours. The changes induced by SF in FM flours suggest that flours can be used in the food industry to produce weaning foods, jelly foods, and gluten-free products that are rich in minerals.
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