Effective removal of odor substances using intimately coupled photocatalysis and biodegradation system prepared with the silane coupling agent (SCA)-enhanced TiO2 coating method

Fu, Shiyuan; Zhao, Xinyu; Zhou, Zhou; Li, Mengyan; Zhu, Liang

doi:10.1016/j.watres.2020.116569

Cited by 35 publications

(2 citation statements)

References 47 publications

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“…Biodegradation combined with photocatalysis has been proved to have the potential to repair natural water contaminated by odorous substances [ 112 , 113 ]. Fu et al [ 114 ] developed a tightly coupled photocatalytic and biodegradation system to remove GSM and MIB, which significantly improved the removal efficiency of MIB and GSM.…”

Section: Odor Control Techniquesmentioning

confidence: 99%

Advances in the Formation and Control Methods of Undesirable Flavors in Fish

Wang

et al. 2022

Foods

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Undesirable flavor formation in fish is a dynamic biological process, decreasing the overall flavor quality of fish products and impeding the sale of fresh fish. This review extensively summarizes chemical compounds contributing to undesirable flavors and their sources or formation. Specifically, hexanal, heptanal, nonanal, 1−octen−3−ol, 1−penten−3−ol, (E,E)−2,4−heptadienal, (E,E)−2,4−decadienal, trimethylamine, dimethyl sulfide, 2−methyl−butanol, etc., are characteristic compounds causing off−odors. These volatile compounds are mainly generated via enzymatic reactions, lipid autoxidation, environmentally derived reactions, and microbial actions. A brief description of progress in existing deodorization methods for controlling undesirable flavors in fish, e.g., proper fermenting, defatting, appropriate use of food additives, and packaging, is also presented. Lastly, we propose a developmental method regarding the multifunctional natural active substances made available during fish processing or packaging, which hold great potential in controlling undesirable flavors in fish due to their safety and efficiency in deodorization.

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Section: Odor Control Techniquesmentioning

confidence: 99%

Advances in the Formation and Control Methods of Undesirable Flavors in Fish

Wang

et al. 2022

Foods

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“…Photocatalytic oxidation is a promising mean to partly convert the complicated construction of molecules like CIP into biodegradable products (Zhang et al, 2016), but complete mineralization is economically prohibitive and practically difficult, and the rapid chemical reactions without distinction in the process of photocatalytic oxidation generally cause the accumulation of deleterious by-products and excessive residue of oxidation products (Park et al, 2017;Fu et al, 2021;Wang et al, 2015).…”

Section: Introductionmentioning

confidence: 99%