Low-Molecular-Weight Phenols Recovery by Eco-Friendly Extraction from Quercus Spp. Wastes: An Analytical and Biomass-Sustainability Evaluation

Phenolic and Antioxidant Compound Accumulation of Quercus robur Bark Diverges Based on Tree Genotype, Phenology and Extraction Method

Oak bark is a rich niche for beneficial bioactive compounds. It is known that the amount of the compounds found in plant tissues can depend on species, genotype, growth site, etc., but it is unclear whether oak phenology, i.e., late or early bud burst, can also influence the amount of phenols and antioxidants that can be extracted. We tested two Quercus robur populations expressing different phenology and five half-sib families in each population to see how phenology, genotype, as well as extrahent differences (75% methanol or water) can determine the total phenol, total flavonoid content, as well as antioxidant activity. Significant statistical differences were found between half-sib families of the same population, between populations representing different oak phenology and different extrahents used. We determined that the extraction of flavonoids was more favorable when using water. So was antioxidant activity using one of the indicators, when significant differences between extrahents were observed. Furthermore, in families where there was a significant difference, phenols showed better results when using methanol. Overall, late bud burst families exhibited higher levels in all parameters tested. Thus, we recommend that for further bioactive compound extraction, all these factors be noted.

Effect of Cocoa Roasting on Chocolate Polyphenols Evolution

Cocoa and chocolate antioxidants might contribute to human health through, for instance, blood flow improvement or blood pressure and glycemia reduction, as well as cognitive function improvement. Unfortunately, polyphenol content is reduced during cocoa fermentation, drying, roasting and all the other phases involved in the chocolate production. Here, we investigated the evolution of the polyphenol content during all the different steps of chocolate production, with a special emphasis on roasting (3 different roasting cycles with 80, 100, and 130 °C as maximum temperature). Samples were followed throughout all processes by evaluating the total polyphenols content, the antioxidant power, the epicatechin content, and epicatechin mean degree of polymerization (phloroglucinol adducts method). Results showed a similar trend for total polyphenol content and antioxidant power with an unexpected bell-shaped curve: an increase followed by a decrease for the three different roasting temperatures. At the intermediate temperature (100 °C), the higher polyphenol content was found just after roasting. The epicatechin content had a trend similar to that of total polyphenol content but, interestingly, the mean degree of polymerization data had the opposite behavior with some deviation in the case of the highest temperature, probably due to epicatechin degradation. It seems likely that roasting can free epicatechin from oligomers, as a consequence of oligomers remodeling.

Effect of organic compounds on cognac sensory profile

Introduction. The present research featured the effect of carbonyls, phenols, furans, fatty alcohols, ethers, and other chemical compounds on the sensory properties of cognac distillates of different ages. The research objective was to identify additional criteria of sensory evaluation by measuring the effect of various compounds on perception intensity. Study objects and methods. The study featured cognac samples of different ages. The experiment involved standard methods, including high-performance liquid and gas chromatography and a mathematical analysis based on Microsoft software. Results and discussion. The content of fatty alcohols, ethers, and carbonyl compounds that formed as a result of fermentation demonstrated little change during the aging period in oak casks. A longer extraction increased the content of phenolic and furan compounds and sugars. The content of terpene compounds decreased due to their high lability. The study revealed the effect of organic compounds on taste descriptors. The article introduces multivariate equations that calculate the dependences of the descriptor intensity on the content of organic compounds. A correlation and regression analysis revealed that phenolic compounds had a significant effect on the taste formation of cognac samples, depending on the aging time. Conclusion. Organic compounds proved to affect the taste profiles of cognac samples of different ages, as well as sensory evaluation descriptors.

Exploring Environmental and Economic Costs and Benefits of a Forest-Based Circular Economy: A Literature Review

The role of a forest sector in the transition to a circular economy (CE) is critical. Therefore, the purpose of this study is to summarize the main findings of the most important published articles and to provide insights on the interdisciplinary space at the interface of concepts related to a forest-based CE. Moreover, it attempts to assess the challenges raised from adopting the CE in forest sector. Through a systematic literature review, 69 scientific publications were selected and evaluated by two sights: (i) a descriptive analysis and (ii) a cluster analysis of the keywords related to the forest-based CE. The study highlights the need for additional survey on optimizing the interaction between forest ecosystem services and circular economy. Further discussion is also needed about the relations of the key factors associated with the forest-based circular economy, as they emerged from the cluster analysis and the co-occurrence network map.

Firm’s Sustainability and Societal Development from the Lens of Fishbone Eco-Innovation: A Moderating Role of ISO 14001-2015 Environmental Management System

Eco-innovation has gained considerable attention in academia as well as in industry due to its potential in mitigating environmental challenges and its positive correlation with firm performance. However, there are limited studies which have investigated the moderating relation of International Organization for Standardization (ISO) 14001:2015 between eco-innovation and firm sustainability in their contribution to societal development. This research is supported by a resource-based theory which explores the core-competencies of firms and challenges the resources creating the competitive advantage of the firm without compromising on the social responsibility aspect of the firm. This study proposes a fishbone eco-innovation business model, which includes production (product, process, and technology) and non-production (organization and marketing) business activities mapped with the 17 Sustainable Development Goals (SDGs) for societal development. This fishbone eco-innovation business model signals to the stakeholders about the organization’s innovation in their green implementation, which goes beyond mere compliance. The contribution of the fishbone eco-innovation business model to societal development will create a unique competitive edge and green goodwill amongst the external stakeholders, which will attract sustainably responsible investors for investment. This article draws propositions and develops a conceptual model for future empirical research on eco-innovation and societal development.

Evaluation of Volatile Compounds during Ageing with Oak Chips and Oak Barrel of Muscat Ottonel Wine

The aim of this work was to compare the variations of alcohols compounds in white wine Muscat Ottonel variety aged in the presence of untoasted oak chips, toasted oak chips and untoasted barrel, considering three ageing periods—30, 60, and 90 days. The liquid-liquid extraction and gas chromatography coupled to mass spectrometry were used to compare the concentrations of the volatile constituents of Muscat Ottonel wines. A total of 51 volatile compounds were quantified. Alcohols, terpenic and carboxylic acids decreased with ageing time, whereas esters, lactones, and phenolic compounds increased due esterification processes. The chips toast level, method, and duration of ageing, significantly influenced the content of aromatic compounds. Partial least squares regression (PLS-R) clearly discriminated the initial wine and also the wines aged with toasted and untoasted medium. The compounds (alcohols and terpenes) that impart distinctive aroma of Muscat Ottonel were enhanced by untoasted medium. Light toasted oak chips enhanced wood volatile components (acetovanillone and p-vinyl guaiacol). This study provides important scientific results on the ageing of Muscat Ottonel wines with practical economic benefits to winemakers. Alternative less expensive ageing methods and improved control on the wood components extraction process, may contribute to obtaining high-quality wines.

Is Recycling Always the Best Option? Environmental Assessment of Recycling of Seashell as Aggregates in Noise Barriers

Waste recycling is an essential part of waste management. The concrete industry allows the use of large quantities of waste as a substitute for a conventional raw material without sacrificing the technical properties of the product. From a circular economy point of view, this is an excellent opportunity for waste recycling. Nevertheless, in some cases, the recycling process can be undesirable because it does not involve a net saving in resource consumption or other environmental impacts when compared to the conventional production process. In this study, the environmental performance of conventional absorption porous barriers, composed of 86 wt % of natural aggregates and 14 wt % cement, was compared with barriers composed of 80 wt % seashell waste and 20 wt % cement through an attributional cradle-to-grave life cycle assessment. The results show that, for the 11 environmental impact categories considered, the substitution of the natural aggregates with seashell waste involves higher environmental impacts, between 32% and 267%. These results are justified by the high contribution to these impacts of the seashell waste pre-treatment and the higher cement consumption. Therefore, the recycling of seashells in noise barrier manufacturing is not justified from an environmental standpoint with the current conditions. In this sense, it could be concluded that life cycle assessments should be carried out simultaneously with the technical development of the recycling process to ensure a sustainable solution.