Environmental assessment of fabric wet processing from gate-to-gate perspective: Comparative study of weaving and materials

Textile industry has yet to be developed beyond low efficiency, high resources consumption, and toxic emissions, with wet processing process a dominant contributor to resources consumption and pollution emissions. Recognition of the environmental impact of the representative wet processing is essential to achieve eco-friendly development of textile industry. Using Life Cycle Assessment (LCA), this study addressed the environmental impacts of wet processing of woven/knitted cotton and polyester fabrics from 4 textile enterprises in China by deploying gate to gate system boundary. One ton of grey cloth was chosen as the functional unit. Eighteen midpoint impact categories and three endpoint impact categories were assessed via ReCiPe 2016 v1.1 (H) method. The results indicated "dyeing unit" as the dominant unit for all the impact categories at the midpoint, which was mainly derived from electricity consumed by cotton wet processing and detergents used in polyester wet processing. Among 4 different fabric wet processing, woven polyester wet processing exhibited the highest impact, while the least impact was assigned to knitted cotton. In the midpoint categories of water use, dyeing unit was also the major contributor in wet processing of knitted cotton (41.20 m³) and knitted polyester (44.70 m³). Pretreatment accounted for an overwhelming percentage of water use in woven cotton (48.00 %) and woven polyester (56.00 %). Woven polyester wet processing was also the most energy-intensive and resource-consuming industry among all scenarios, with a 3.37-fold higher fossil resource scarcity per ton of fabric compared with woven cotton. The results recommend measures for cleaner production in the wet processing.

Microbial diversity associated with spontaneous coffee bean fermentation process and specialty coffee production in northern Colombia

Coffee fermentation involves the action of microorganisms, whose metabolism has a significant influence on the composition of the beans and, consequently, on the beverage's sensory characteristics. In this study, the microbial diversity during the wet fermentation of Coffea arabica L. in the Sierra Nevada of Santa Marta (SNSM) in Colombia was explored by high-throughput sequencing and the resulting cup quality through the standards of the Specialty Coffee Association. The taxonomic assignment of sequence reads showed a high microbial diversity comprised of 695 bacterial and 156 fungal genera. The microbial community was dominated by the Lactic Acid Bacteria (LAB) Leuconostoc, the yeast Kazachstania, and the Acetic Acid Bacteria (AAB) Acetobacter. Co-occurrence relationships suggested synergistic patterns between populations of LAB-AAB, yeasts-AAB, Leuconostoc-Prevotella, LAB-ABB-Selenomonas, and yeasts-fungi-nonLAB-nonAAB, which may result in the production of metabolites that positively impact the sensory attributes of coffee. The beverages produced were classified as specialty coffees, and their score was positively influenced by the fungal richness and the abundance of unclassified Lactobacillales, Pichia, and Pseudomonas. The findings show the richness and microbial diversity of the SNSM and serve as input for future research such as the analysis of microbial-derived metabolites and the establishment of starter cultures in coffee processing that guarantee the generation of high-quality beverages, the standardization of processes, the reduction of economic losses, and the production of value-added products that allow taking advantage of specialty coffee market.

Structural characterization and mechanical properties of wet-processed fibreboard based on chemo-thermomechanical pulp, furanic resin and cellulose nanocrystals

Fibreboards are made of lignocellulosic fibres and synthetic adhesive which connect them. These synthetic adhesives, while relatively low-cost, are usually non-biodegradable and may cause health and environmental issues. Therefore, in recent years, there has been an increased demand for replacing these adhesives with bio-derived adhesives. The present study aims to develop fibreboards from chemo-thermomechanical pulp (CTMP) and a furanic resin based on prepolymers of furfuryl alcohol via wet-processing. To improve the bonding properties, maleic acid, aluminium sulphate, and cellulose nanocrystals (CNCs) were added. The resulting fibreboards were evaluated for their structural features and mechanical properties. The bending strength was improved when CNCs were added into the fibre's suspension, and the morphology indicated a more compact structure. The combination of the CTMP with CNC and Biorez resulted in the same mechanical behaviours as those noted for CTMP alone, the best performance being observed for the boards in which Al₂(SO₄)₃ was added. Infrared spectroscopy and X-ray diffraction also proved the presence of cellulose nanocrystals and resin in the boards by increased specific bands intensity and crystallinity index, respectively.

Evaluation of a wet processing strategy for mixed phumdi biomass conversion to bioethanol

Biorefineries typically use dry feedstock due to technical and logistic issues, but in unique cases where climatic conditions are unfavorable and where the biomass has to be processed without a holding time, wet processing might be advantageous. The present study evaluated the possibility of using the fresh (non-dried) mixed biomass harvested from Phumdis; which are floating vegetation unique to Loktak lake in Manipur, India, for bioethanol production. Pretreatment with dilute alkali (1.5% at 120 °C for 60 min) resulted in 36% lignin removal and an enhancement of cellulose content to 48% from 37%, and enzymatic hydrolysis released 25 g/L glucose. Fermentation of the hydrolysates was highly efficient at 95%, attained in 36 h and 80% in just 12 h. The new wet processing strategy could help in value addition of mixed phumdi biomass.

Isolation, selection and evaluation of yeasts for use in fermentation of coffee beans by the wet process

During wet processing of coffee, the ripe cherries are pulped, then fermented and dried. This study reports an experimental approach for target identification and selection of indigenous coffee yeasts and their potential use as starter cultures during the fermentation step of wet processing. A total of 144 yeast isolates originating from spontaneously fermenting coffee beans were identified by molecular approaches and screened for their capacity to grow under coffee-associated stress conditions. According to ITS-rRNA gene sequencing, Pichia fermentans and Pichia kluyveri were the most frequent isolates, followed by Candida Candida glabrata, quercitrusa, Saccharomyces sp., Pichia guilliermondii, Pichia caribbica and Hanseniaspora opuntiae. Nine stress-tolerant yeast strains were evaluated for their ability to produce aromatic compounds in a coffee pulp simulation medium and for their pectinolytic activity. P. fermentans YC5.2 produced the highest concentrations of flavor-active ester compounds (viz., ethyl acetate and isoamyl acetate), while Saccharomyces sp. YC9.15 was the best pectinase-producing strain. The potential impact of these selected yeast strains to promote flavor development in coffee beverages was investigated for inoculating coffee beans during wet fermentation trials at laboratory scale. Inoculation of a single culture of P. fermentans YC5.2 and co-culture of P. fermentans YC5.2 and Saccharomyces sp. YC9.15 enhanced significantly the formation of volatile aroma compounds during the fermentation process compared to un-inoculated control. The sensory analysis indicated that the flavor of coffee beverages was influenced by the starter cultures, being rated as having the higher sensory scores for fruity, buttery and fermented aroma. This demonstrates a complementary role of yeasts associated with coffee quality through the synthesis of yeast-specific volatile constituents. The yeast strains P. fermentans YC5.2 and Saccharomyces sp. YC9.15 have a great potential for use as starter cultures in wet processing of coffee and may possibly help to control and standardize the fermentation process and produce coffee beverages with novel and desirable flavor profiles.